Recipes

Cinna-Bun Popcorn

12 C popped popcorn (about 1/2 C kernels)

1 C pecan halves, roughly chopped

1 C brown sugar

3/4 t cinnamon

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1t vanilla

1/2 t baking soda

3 squares almond bark (about 4 oz) I use dark chocolate almond bark :)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Hot Cocoa Mix

5 cups dry powdered milk
1 1/4 cup non-dairy powdered coffee creamer
2 1/4 cups powdered sugar
1 cup Dutch cocoa

Combine all ingredients in a large bowl, use a wire whisk to blend everything together well.

Store in a large airtight container. To serve – add 1/4 cup of mix to a mug of hot water. Top with marshmallows and ENJOY!




Chai Tea Mix

1 cup dry powdered milk
1 cup non-dairy powdered coffee creamer
1 cup French Vanilla flavored non-dairy powdered coffee creamer
2 1/2 cups sugar
1 1/2 cups unsweetened instant tea
2 tsps. cinnamon
2 tsp. ginger
1 tsp. cloves
1 tsp. nutmeg

(Most recipes call for cardamom as an ingredient, but it so expensive, so I just use nutmeg instead, you can use whatever you have!)

Combine all ingredients in a large bowl with a wire whisk.  Add small amounts to a blender or food processor and blend until it becomes a fine powder.

Store in an airtight container.  To serve – add 3 tsps. to a mug of hot water, add a dash of milk.




Soft Pretzels

Ingredients:
1 cake of yeast
11/2 C. warm water
1 tsp. salt
1 T sugar
4 C flour
1 egg
Course salt

Directions:
Dissolve 1 pkg of dry yeast into warm water. Add salt and sugar. Blend in Flour. Knead dough until smooth. Cut into small pieces. Roll into ropes. Twist into shapes. Place on a lightly greased cookie sheet. Brush pretzel with 1 beaten egg. Sprinkle with course salt. Bake immediately in preheated 425* oven for 12-15 minutes.
Yield: About 20 pretzels depending on size.





SAMPLER HOUSE TEA

6 (large) tea bags
2 Qt. Water
Bring to a boil, let steep, then remove teabags.
Add 2c. Water, 1 1/2c. Sugar, bring to a boil, then add
1/2c. Lemon Juice
2 1/2c. Orange Juice
And 1 tsp. Cinnamon

Serve Hot or Cold (it is one of my favorites during these cold months)



The BEST Lasagna EVER!

Prep Time: 35 minutes
Ready In: 90 minutes
Yield: 6-8 servings

Ingredients

1 pound ground beef or ground turkey (or cooked chicken, Italian sausage, seafood, andouille, etc.) 2 cloves garlic, minced 1 teaspoon dried basil 1 teaspoon dried oregano 26 to 28 ounces (about 3 cups) pasta sauce Salt and pepper 1 cup chicken stock 8 ounces cream cheese, softened 12 ounces (3 cups) freshly grated mozzarella 6 to 8 no-boil lasagna noodles 2 cups cooked, well-drained spinach 1 cup (about 4 ounces) freshly grated parmesan

Directions

1. Heat oven to 400. Grease a 9-by-13-inch pan. Thoroughly cook the ground beef, garlic, and herbs in a large skillet, stirring frequently and breaking up the meat. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste. Set aside.
2. In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste.
3. Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using spinach, toss them evenly over the noodles.
4. Pour the cream-cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated parmesan. Bake until brown and bubbling, 35 to 45 minutes. (You'll need the longer cooking time if you have made and chilled the lasagna in advance.) Let cool for 10 to 15 minutes or it will be too loose to cut well. That would drive you crazy this late in the game.

(My Mom's) Freezer Apple Pie Filling:

16 C. Apples (peeled & sliced)
4T. Lemon Juice
4 C. Sugar
1 C. Corn Starch
4t. Cinnamon
1t. Salt
8 C. Water

Toss sliced apples with lemon juice & set aside.

In large duchoven, heat water over medium heat.

Combine Sugar, Starch, Cinnamon, & Salt.

Add to water & stir well. Bring to a boil. Boil for 2 minutes stiring constantly.
Add apples and return to a boil. Reduce heat & simmer for 7 minutes.
Cool for 30 minutes then ladel into four freezer bags.
Cool at room temperature, no longer than 1 1/2 hours.

Place flat in freezer.