Caramel Popcorn

This is my sister in law's caramel popcorn recipe and we LOVE it. I'm finally posting it here so we don't have to text them every time we want to make it. I don't know why we can't remember it because the recipe is really very simple and it makes yummy ooey gooey caramel popcorn. And it is made in the microwave! Super easy.

1/2 cup butter
1/2 cup karo syrup
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup sweetened condensed milk

1 tsp baking soda

1/2 cup popcorn kernels

Pop the popcorn kernels in an air popper or whirly pop. Be sure and remove any old maids.

Combine the first five ingredients in a microwave safe bowl. Cook it in the microwave for five minutes, stirring it all together half way through at 2 1/2 minutes. After it has cooked for five minutes remove it and add the baking soda (it will get nice and bubbley).

Pour the microwave caramel over the popcorn and carefully stir it all together. All done. Then try not to eat the whole thing yourself.

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Snowman doughnuts

Powdered doughnuts
Frosting (both white and chocolate; I put mine in sandwich bags with one corner snipped so I could have better control for decorating)
Candy corn

Each powdered doughnuts gets a little white frosting in its center to hold the candy corn nose in place (I'll definitely use a lot less next time.  It really needs just a little but I was in a rush.)

Then use the chocolate frosting to make eyes and the mouth.  Super easy for a classroom party or special breakfast.

Crock pot pizza dip

Ingredients

• 1 package (8 oz) cream cheese, softened
• 1 tsp Italian Seasoning
• 1 cup shredded mozzarella cheese
• ¾ cup grated Parmesan cheese
• 1 jar (8 oz) pizza sauce
• ¼ cup cut up pepperoni pieces

I've made this different ways too!  I've added sausage, olives, etc.  Really any of your favorite pizza toppings will work!  

Instructions

1. Put all ingredients in crock pot and cook on high for about 1 hour
2. Turn to low once melted

Jalapeno Cranberry Dip

INGREDIENTS:


12 ounces fresh cranberries

4-5 green onions, chopped

1/4 cup chopped fresh cilantro

1 jalapeno pepper, seeded and finely diced

1 cup sugar (more or less to taste)

1/2 teaspoon cumin

2 tablespoons fresh lemon juice (from about 1 large lemon)

1/8 teaspoon salt

2 (8 ounces each) packages cream cheese, light or regular, softened

Crackers, for serving

DIRECTIONS:

Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness. I do overnight the flavors get much better!



When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.



Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

Jalapeno Popper Chicken

Stephen said this was the best thing that I've ever cooked!  A real man pleaser

Jalapeno Popper Chicken




Jalapeno Popper Chicken




5 STARS

3 servings

3.3 net carbs per serving



3 chicken breasts

a sprinkle of cumin (I used about 1/2 tsp)

a sprinkle of chili powder (I used about 1/2 tsp)

a light sprinkle of salt

2 cloves garlic, minced

3 jalapenos, seeded and chopped (we are wimps so we just used 1 but I recommend 3)

4 oz full fat cream cheese

3/4 cup chicken broth

3 slices of bacon, chopped

1 TBSP chopped fresh cilantro (can use 1 tsp dried but I don't recommend)

3/4 cup shredded cheddar cheese





Pan fry the bacon until crisp. Remove the bacon with a slotted spoon but leave grease. Sprinkle cumin, chili and salt on each side of chicken breasts and pan fry in the bacon grease until cooked through, flipping half way. Remove chicken and keep warm. Throw chopped jalapeno and garlic in pan and cook for approximately 2 minutes over medium heat. Add chicken broth, scraping and deglazing the leftover yummies in the pan. Add cream cheese and stir in until melted. Add shredded cheddar and stir until melted. Add bacon crumbles and cilantro, stirring through for a minute or so. Spoon sauce over chicken

Pumpkin Poke Cake

I love pumpkin season!  Let the recipes begin!

Cake:

1 box yellow cake mix

1 small can of pumpkin puree

1 14 oz. can of sweetened condensed milk

Frosting:

1 8 oz. tub of cool whip

1/2 bag of Heath Toffee Bits

Caramel Sundae Sauce, for drizzling (I think I used a third of a small jar)

Instructions:

Combine the cake mix and pumpkin puree until well blended.  Pour the batter into a greased 9x13 baking dish.  Bake at 350 according to the directions on the cake mix box.  I baked mine for about 25 minutes.

Let the cake cool for about 10 minutes.  Then using a wooden spoon end, poke holes all over the top of the cake about an inch apart.  Pour the sweetened condensed milk over the cake, filling in the holes.  Refrigerate the cake for 30 minutes.  

Spread the cool whip over the top of the cake.  Drizzle the caramel over the top and sprinkle on the heath bits.  Refrigerate the cake for at least 3-4 hours, or overnight for best results.

German Pancakes

This yummy hot breakfast has lots of names.  German pancakes, hootenannys, or, as my husband grew up calling it, "stuff in the oven."  Whatever you want to call it, it is delicious.  It is one of our favorite sweet breakfasts.  And it's quick and easy.

Here it is all puffed up and ready to be taken out of the oven.  Mmmm.

Ingredients:

9 eggs

1 1/2 cup milk

1 1/2 cup flour

1 1/2 t. vanilla

1/2 t. salt

4 T. butter

Preheat the oven to 450 degrees.  Melt the butter and pour it into a 9x13 baking dish.  (I usually put it in the 9x13 in oven and let it melt while the oven heats.  Just keep an eye on it).  Mix together all the other ingredients until well blended.  Then pour the batter over the melted butter and bake for 20 minutes.  We serve ours with maple syrup.