PEANUT BUTTER POPCORN

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Ooey, chewy, peanut buttery, and gooey. What could be better?!

2 (3.5 ounce) packages microwave popcorn, popped or equivalent amount air popped
1/2 c. butter
3/4 c. brown sugar
1/3 c. peanut butter
20 large marshmallows
1 tsp. vanilla
1/2 c. salted peanuts (optional)

Pour popcorn into a large bowl. In a heavy saucpen, combine the butter, brown sugar, and marshmallows. Cook and stir until marshmallows are almost completely melted. Stir in the vanilla, peanut butter, and peanuts if using. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.

COWBOY BISCUITS
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I really like these refrigerater dough biscuits because they remind
me of a yummy fried scone without being fried.

4 c. flour
1/3 c. sugar
4 tsp. baking powder
1 tsp. salt
2 1/2 c. buttermilk
2/3 c. oil
1 pkg. yeast, dissolved in
3 T. warm water
1 c. additional flour

Sift dry ingredients into a bowl. (I like using a tupperware type bowl with a tight fitting lid). Make a well in the dry ingredients and add buttermilk, oil, and yeast/water mixture. Stir to combine. Add in additional cup of flour and stir to make a sticky dough. Cover tightly and refrigerate for 3 hours before first use*. Spoon off servings into a greased pan. Bake at 400 for 10-12 minutes or until lightly browned. Serve with honey butter or jam.
*Dough will keep in the fridge for up to 6 days. I don't allow the dough to rise before baking to result in a denser biscuit. If a lighter texture is desired, allow to rise first.

INDIAN BUTTER CHICKEN
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This tomato cream sauce is really tasty! It tastes better and the chicken is more tender if you marinate it beforehand, so plan for the extra time.

4 boneless skinless chicken breast halves, cut into bite sized pieces
5 cloves garlic, minced (I used 3 large ones)
1 tsp. salt
1/2 tsp. pepper
1/4-1/2 tsp. cayenne pepper (to taste)
1/2 tsp. ground coriander
1/2 tsp. cumin
1/2 tsp. cardamom
1 lime, juiced
1 onion, diced
1/4 cup. butter
1 can (14.5 oz. can) tomato sauce
1 can (14.5 oz. can) petite diced tomatoes (I used chunky pasta sauce instead of the tomato sauce and tomatoes)
1 pint whipping cream or half and half*
1 bunch chopped cilantro, or to taste (I did not use)

In a glass or plastic container or a zipper bag, combine chicken with the garlic, salt, peppers, coriander, cumin, cardamom, and lime juice. Marinate at least 4 hours or overnight.
Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream and cilantro just before serving. Serve over rice or noodles.
*I used about half a can evaporated milk instead of the cream to save on some calories.

LIKE WINGER'S ASPHALT PIE
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Oh yum.

1 1/2 c. crushed Oreos + 1/4 c. reserved for topping
3 T. melted butter
1/2 gallon mint chocolate chip ice cream
caramel sauce
hot fudge sauce
1 can Ready Whip whipped cream

While making the crust, allow the ice cream to soften. Lightly spray the bottom of a 9 inch pie pan. Drizzle a small amount of hot fudge sauce and caramel sauce on the bottom of the pie pan. In a small bowl, mix together the 1 1/2 cups Oreo crumbs and melted butter. Press the mixture into the pie pan, making sure the bottom of the pan is evenly covered with the crumb mixture. (Optional: Bake in 350 oven for 8 minutes).
Scoop the ice cream into the pie crust until the ice cream has completely filled the pie crust. Spread with a spatula to spread evenly. Put in freezer, allow to freeze for minimum of 4 hours. To serve: Cut pie into slices and put one slice on each plate. Use ready whip on the top and around the sides of the pie. Drizzle pie with caramel and hot fudge sauce, then garnish with remaining Oreo crumbs.

EMERIL'S GARLIC BREAD

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1/2 c.butter, softened
1 T. minced parsley
2 tsp. chopped garlic (I was in a hurry and just used dry granulated garlic)
1 tsp. Emeril's Essence or Creole seasoning (I did not use)
1 tsp. lemon juice
1/8 tsp. salt
1 loaf French or Italian bread,  cut in 1/2 lengthwise

Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil. In a bowl, cream together the butter, parsley, garlic, Essence, lemon juice, and salt. Spread the mixture evenly over the cut sides of the bread. Place the bread on the prepared baking sheet and bake until golden brown and just crisp, 12 to 15 minutes. Serve hot.

BETTER THAN FRIED SHRIMP

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My family DEVOURED this recipe from Taste of Home's Healthy Cooking Magazine.

1 1/2 cups panko bread crumbs
2 egg whites
1 T. skim milk
3 T flour
3 tsp. seafood seasoning (assume this is like Old Bay seasoning, which I didn't have, so I threw what I had of these spices into the mix)
1/4 tsp. salt
1/4 tsp. pepper
30 uncooked large shrimp, peeled and deveined
olive oil flavored cooking spray

Place bread crumbs in a shallow bowl. In another shallow bowl, combine egg whites and milk. In a third shallow bowl, combine flour, seafood seasoning, salt and pepper. Dip shrimp in the flour mixture, egg mixture, then bread crumbs.  Place shrimp on a baking sheet coated with cooking spray. Spray shrimp with cooking spray. Bake at 400° for 10-12 minutes or until shrimp turn pink and coating is golden brown, turning once. Serve with cocktail sauce. Next time I might add a little coconut to the breading! Yum!
Makes: 2 1/2 dozen.

GERMAN CHOCOLATE BARS
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Make this treat for your sweeties this Valentine's Day!

1 pkg. german chocolate cake mix
2/3 c. cold butter
1 c. semisweet chocolate chips
1 can coconut-pecan frosting
1/4 c. milk

Preheat oven to 350. Add cake mix to a mixing bowl. Cut in the butter until crumbly. Press 2 1/2 c. of the mixture into a greased 9 X 13 pan. Bake for 10 minutes. Remove from oven and sprinkle with chocolate chips. Drop frosting over the chocolate chips by the spoonful. Stir milk into the remaining cake mix and drop by spoonful over the frosting. Bake for 25-30 more minutes or until bubbly around the edges and the top is cracked. Allow to cool then refrigerate until firm.

LASAGNA CUPCAKES

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Sounds kinda crazy, right? These are delicious and adorable to boot. Thanks goes to my new favorite recipe blog: Framed Cooks. These would be great for a party because the easiest way to eat them is with your hands -like a cupcake!

Use your favorite lasagna recipe substituting the wonton wrappers for noodles and following the muffin tin instructions or use this one:
1 c. pasta sauce
1 lb. ground beef (I used some sausage)
12 wonton wrappers
4 oz. ricotta cheese
3 oz. parmesan cheese, grated
8 oz. grated mozzarella cheese

Preheat oven to 375 degrees and coat 6 serving muffin tin with cooking spray. Cook meat, drain, and season to taste. Combine ricotta cheese and about half of the parmesan and shredded mozzarella. The remaining cheese will be used for the top. Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a spoonful of the ricotta mixture in each cup. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 2 of each layer in all, and ending with sauce. Sprinkle each lasagna with reserved parmesan and mozzarella. Bake until the lasagnas are nicely browned, about 20 minutes. Let cool in the pan for about 5 minutes, then run a knife around the edges and remove from pan.

BUTTER BRICKLE APPLE DIP

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1 (8 oz.) pkg. cream cheese, softened

1/2 c. brown sugar

1/4 c. white sugar
1 tsp. vanilla
1/2-1 pkg. toffee bits
sliced apples for dipping

Beat cream cheese, sugars, and vanillla until smooth. Mix in toffee bits. Serve with sliced apples.

BAKED BLUEBERRY PANCAKE

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This is such a timesaving recipe! Once again, thanks are due to
Taste of Home.

2 c. pancake mix
1 1/2 c. milk
1 egg
1 T. canola oil
1 tsp. cinnamon
1 c. fresh or frozen blueberries

In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended. Fold in blueberries. Spread into a greased 15 X 10 X 1 in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup. Serves 6
Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

FABULOUS FOOTBALL DIP

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If you look forward to the food more than the football for the superbowl...try this recipe out. You can make it to your desired spiciness.

1 lb. ground pork sausage (use desired variety here-I usually do a combo of reduced fat and hot)

1 c. chopped green bell pepper

1 (10 oz.) can diced tomatoes with green chile peppers such as Rotel, drained

(this is a place to control the spiciness. You can use fresh tomatoes and some green chilies, a can of plain tomatoes with chilies, or spicy Rotel)

1 (8 oz.) package cream cheese

1 (16 oz.) container sour cream

optional: chopped onions or green onions

tortilla or corn chips

Place sausage in a skillet. Cook over medium high heat until evenly brown. Drain sausage and add green peppers (and onions if using). Cook and stir until tender, about 2 minutes. Stir in tomatoes. Add cream cheese and sour cream and blend with sausage mixture. Transfer to crockpot. Cook on high until smooth and creamy, about 30 minutes. Serve with chips.

HOT FUDGE SAUCE
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If I ask my husband what kind of ice cream I should make or buy, he always says "vanilla ice cream with hot fudge sauce!" Just try to not eat it by the spoonful!

3/4 c. semisweet chocolate pieces or chips
1/4 c. butter
2/3 c. sugar
2/3 c. evaporated milk
1 tsp. vanilla

In a heavy saucepan, melt the chocolate and butter. Continue stirring and add the sugar. Gradually add the milk. Bring to a boil then reduce the heat to a low boil. Continue stirring and boil gently for 8 minutes. Remove from heat and add vanilla. Serve over ice cream.

SLOW COOKER ASIAN PEPPER STEAK
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Another good one from Rachael Ray. Can you tell I watched her Top 10 Downloaded Recipes of 2010 recently? This makes a large batch, so I halved it for our family.

3 lbs. beef sirloin steak
3 T. cornstarch, for dusting meat
3 cloves garlic, grated or finely chopped
2 T. ginger, grated
1 large onion, sliced
3 red bell peppers, sliced
3 yellow bell peppers, sliced
(I cut the peppers down a little and added about a cup of broccoli in large pieces)
1 8 oz. can tomato sauce
4 T. brown sugar
3/4 c. low sodium soy sauce
ground black pepper, to taste
2 c. cooked rice

Topper: (Optional)
2 cups bean sprouts
1 cup cilantro, roughly chopped
2 limes

Add 1-2 T of extra virgin olive oil to a large skillet. Brown the meat until nice and brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips. Place the sliced steak into the crock pot, then sprinkle the meat with cornstarch. Mix the meat until there is no more visible cornstarch. Add the remaining ingredients (except for the topper ingredients) to the crock pot, then place a lid on top and cook on high for 4 hours or low for 6 hours. Serve on top of cooked rice.
If desired, before serving, get a medium bowl and mix the topper ingredients together. Place some of the mixture on top of each portion of Asian Pepper Steak.

RACHAEL RAY'S COCONUT CHICKEN

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Please excuse the slacking off, I have been on vacation!

This was rated as one of Rachel's top downloaded recipes of 2010. It reminds you of coconut shrimp and is really tasty! It would be good to cut it into strips or chunks before breading to serve as an appetizer, too. I added a little sweetened coconut to our taste. This is good served with a sweet sauce like sweet and sour.

8 chicken breast halves, pounded to even thickness
salt and pepper
1 c. flour
2 eggs

1 c. panko breadcrumbs

3/4 c. grated unsweetened coconut
1/4 c. grated sweetened coconut
1-2 tablespoons extra virgin olive oil
Preheat the oven to 250˚F. Place a cooling rack over a baking sheet and place them in oven. Arrange three shallow dishes: Place about a cup of flour on the first dish for dredging the chicken. Beat the eggs with a splash of water in second dish. Combine the panko breadcrumbs and coconut in the third dish.
Heat a thin layer of olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then coat them in the flour, then the egg and lastly, the breadcrumb-coconut mixture. Fry the chicken in two batches until deep golden in color, 3-4 minutes on each side. Keep the chicken crisp in the warm oven and repeat with the remaining chicken.

FAMILY FAVORITE TRIPLE CHOCOLATE CAKE
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Another Cake Doctor winner! If we are having a birthday party, this is probably the requested cake!

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 c. sour cream
1/2 c. water
1/2 c. vegetable oil
4 eggs
Frosting (if desired)

Preheat oven to 350°F. Spray desired pan with cooking spray (bundt, rounds, 9" X 13" or even cupcakes). (Dust pans with flour and tap out the excess if planning on dumping out the cakes); set pans aside.

Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop and scrape down the sides of the bowl. On medium low speed, continue to blend for 2 minutes more. The batter will be very thick and should look well combined. Pour batter into prepared pans and smooth it out. Bake for 27-32 minutes, or until cake releases from sides of pan. If dumping cakes out, allow to cool in the pans on a wire rack for 20 minutes. Frost if desired.

SOFT PRETZELS
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This recipe makes a perfect dough and is a fun one to have the kids help with. My daughter likes to do twists and shapes other than the regular pretzel, and they bake just as well. We originally found this on the Family Fun website.

1 package dry active yeast (or 1 scant Tablespoon)
1 1/2 cups lukewarm water
3/4 teaspoon salt
1 1/2 teaspoon sugar
2 Tablespoons butter, melted (or 2 Tablespoons vegetable oil)
4 cups plus 1 Tablespoon flour
1 egg, beaten
Course salt (optional)

In a large bowl, soften yeast in water for 10 minutes. Add salt, sugar, and butter. Mix in flour until a dough forms. Knead the dough for 5 minutes and set aside for 1 hour.

Preheat oven to 450 degrees. With a knife, cut dough into small pieces. Roll each piece into pencil-thin ropes and shape into pretzels. Cover a cookie sheet with foil and sprinkle 1 Tablespoon flour.

Place pretzels onto floured cookie sheet. Brush with beaten egg and sprinkle coarse salt on top (optional). Bake for 12 minutes. These freeze really well. Just freeze them on the cookie sheet and then you can put them in a plastic freezer bag or container and take out one at a time as needed. Great for an after school snack!

Dip in melted cheese sauce, marinara sauce, honey mustard, or eat plain. My daughter also likes to dip them in melted butter!

ORANGE CHOCOLATE CHIP MUFFINS
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I found this recipe from a blog I follow called Amanda's Cookin'. The orange and chocolate combination reminds me of my Dad because he loves those Orange Stick candies so much. These are a nice change to the traditional blueberry muffin.

2 c. flour
1 T. baking powder
1/2 tsp. salt
2 eggs
1/2 c. milk
1/2 c. orange juice
1/2 c. sugar
1/4 c. vegetable oil
1 T. grated orange zest (really makes them orange-y!)
3/4 c. mini chocolate chips

Heat oven to 400. Line 12 muffin cups (I got 14) with liners and spray with cooking spray.
In a large bowl, whisk together flour, baking powder, salt, and chocolate chips. In another bowl, whisk eggs, milk, juice, sugar, oil and zest. Make a well in flour mixture; pour in egg mixture. Stir until dry ingredients are just moistened. Fill cups 3/4 full. Bake in  for 18-20 minutes or until a toothpick comes out clean.
 Note: For 36 mini muffins, prepare 3 mini-muffin pans as above. Spoon slightly rounded tablespoon into each cup. Bake in a 400 degree for 13 minutes. Makes 36 mini muffins.

PRETZEL CHICKEN NUGGETS
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We found this recipe in my All You Magazine. It was a fun way to use up the pretzels I had left over from christmas projects!

2 c. salted pretzels

1/2 c. grated parmesan  cheese

1/2 c. flour

1/4 tsp. pepper
1/2 tsp. each onion and garlic powder (optional)
2 large eggs
1 lb. boneless chicken breast, cut into 2-inch pieces

Preheat oven to 400°F and coat a large baking sheet with cooking spray. Place pretzels and parmesan in a food processor and process until coarsely ground and well mixed. Transfer to a  bowl, bag, or plate. Combine flour, pepper, and onion and garlic powder in a separate bowl. Beat eggs with 1 tsp. water in a third bowl. Roll a chicken piece in flour mixture until thoroughly coated. Dip in eggs, allowing excess to drip off. Transfer to pretzel mixture and turn until thoroughly coated. Place chicken on baking sheet. Repeat with remaining pieces of chicken. Bake until lightly browned, 20 to 25 minutes. Dip with desired sauce.

FROSTED BANANA BARS
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A great way to use up ripe bananas. I found this in a gem of a community cookbook. It makes a lot so it would be really good for bake sales. They also freeze well!

1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. ripe bananas, mashed (about 3)
1 c. sour cream
1 c. chocolate chips (optional)

Preheat oven to 350. Cream butter and sugar together. Beat in eggs and vanilla. Sift together the flour, soda, cinnamon, and salt. Add to creamed mixture and mix just until combined. Add bananas and sour cream, then the chocolate chips if desired. Spray large jelly roll size (half sheet pan) with nonstick cooking spray. Spread batter evenly. Bake for 25 minutes. Allow to cool, then frost with cream cheese frosting.

CREAM CHEESE FROSTING

1/2 c. butter, softened
1 (8 oz) pkg. cream cheese, softened
4 c. powdered sugar
2 tsp. vanilla

Cream butter and cream cheese together until smooth. Add enough powdered sugar to reach desired consistency. Add vanilla. Spread over bars. Can also top bars with chopped walnuts.

TWICE BAKED GARLIC POTATOES

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My Mom seems to always request for someone to make these for holidays and other special occasions.

4 large baking potatoes, scrubbed
1/2 - 1 whole head garlic, to your taste (it sounds like a lot but the garlic will mellow and sweeten as it roasts)
1/2 c. chicken broth
1/2 c. sour cream
salt and pepper to taste
1/4 c. parmesan cheese
1/4 c. chopped green onion
1/2 c. shredded cheddar cheese (optional)

Preheat oven to 425. Pierce the potatoes several times and place on baking sheet.  Wrap garlic in foil and set aside. You will bake potatoes for 50 to 60 minutes or until potatoes are tender. The garlic doesn't need to cook quite that long so I wait until about the last 30 minutes of baking time. When it is ready, it is browned and soft to the touch. Allow potatoes and garlic to cool for about 15 minutes or until you are able to handle them. Halve potatoes lengthwise and scoop the pulp into a large bowl, creating a "boat" to hold the filling. Cut the garlic head in half, squeeze out the pulp and add to the potato. Add the broth, sour cream, salt, pepper, parmesan cheese, and green onions. Stir and mash with a fork until you achieve the desired texture. Spoon the stuffing back into the potato skins and sprinkle the tops with cheese if desired. Return the potatoes to the baking sheet and bake about 15 minutes or until heated through and lightly brown.You can add a bit of chopped green onion for color or a sprinkle of paprika before serving. These freeze well.
Serves 8