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.