Friday, November 21, 2014

Carmel for popcorn

Caramel Sauce for Popcorn (Edith Coleman)


1 cup Karo syrup

2 ¼ cups brown sugar, packed

1 cube butter

1 can sweetened condensed milk

Melt butter, add Karo and brown sugar; bring to boil.

Add condensed milk and boil 7 minutes.  Stir often to

Keep from scorching. 

Wednesday, November 19, 2014

Cheeseburger Pasta


1 1/2 Cups uncooked penne pasta
3/4 pound lean ground beef
2 T finely chopped onion
1 can (14.5 oz) diced tomatoes
1-2 T pickle relish
1-2 T prepared mustard
3 T ketchup
2-3 T barbeque sauce
1 tsp Monteral Steak seasoning
1/4 tsp seasoned salt
3/4 c shredded cheddar cheese


  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.
  • Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  • Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.

  • Tuesday, November 18, 2014

    Brownies in a Jar

    1 1/4 cup packed brown sugar
    1 cup granulated sugar
    2/3 cup cocoa powder
    1 1/4 cup all purpose flour
    1 teaspoon baking powder
    1 teaspoon salt
    1/2 cup chocolate chips

    Layer ingredients in order given into a wide mouth jar. Pack each layer firmly in place before adding the next ingredient. Attach a tag with the following instructions: Preheat oven to 350 degrees. Pour contents of jar into a mixing bowl and add: 3/4 cup melted butter and 4 beaten eggs. Mix by hand and pour into a sprayed 9 X 13 pan. Bake for 30 minutes. Cool completely before cutting. 

    Wednesday, November 12, 2014

    Marie Callender's Lemon Cream Cheese Pie

    1 cup graham cracker crumbs
    1/4 cup butter, melted
    2 tablespoons granulated sugar

    Cream Cheese Filling
    8 ounces cream cheese, softened
    1/4 cup granulated sugar
    1/2 teaspoon vanilla
    1 egg

    Lemon Filling
    1/2 cup granulated sugar
    2 tablespoons cornstarch
    dash salt
    1 cup water
    2 egg yolks
    2 tablespoons fresh lemon juice
    1 tablespoon butter


    1. Preheat oven to 350 degrees.
    2. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.
    3. Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.
    4. As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.
    5. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.
    6. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving. 

    Saturday, November 8, 2014

    Favorite Pancakes


    2 cups Bisquick mix
    1 cup milk
    1 tablespoon sugar
    2 tablespoons lemon juice
    2 teaspoons baking powder
    2 eggs

    Heat griddle or skillet over medium high heat or electric griddle to 375 degree; grease with cooking spray, vegetable oil or shortening.

    Stir all ingredients until blended.  Pour by slightly less than 1/4 cupfuls onto hot griddle.

    Cook until edges are dry.  Turn; cook until golden.  To keep warm, place in single layer on cookie sheet.  Cover with aluminum foil, and place in 200 degree oven up to 10 minutes.

    Honey Lime Enchiladas


    1.5 lbs chicken, cooked and shredded
    1/3 c honey
    1/4 c lime juice
    1 Tb chili powder
    1/2 tsp garlic powder

    2 (10 oz) cans green enchilada sauce
    Cheddar Jack blend shredded cheese or Colby jack
    18 corn tortillas

    Mix together honey, lime juice, chili and garlic then add to shredded chicken.
    Let the sauce soak into the meat for about 30 minutes.

    Lightly spray 9x13 pan with non-stick baking spray.
    Put some enchilada sauce in bottom of the pan then place 6 corn tortillas to make one layer. Add half of the shredded chicken and cheese and more sauce. Then add another layer of tortillas the rest of the chicken and more cheese. Top with six more tortillas and more sauce and cheese. It’s sort of like making a lasagna.

    Bake uncovered at 350
    degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown.