2 C. Sugar
Dash of Cream of Tartar
1/2 C. Water
2 T. Butter
2 t. Baking Soda
Mix water, sugar, and cream of tartar in medium saucepan on medium heat. Bring to boil stirring constantly (2-3 min.) Once boiling, cover and boil 5 minutes. Uncover and watch it turn golden brown (5 min.) NO STIRRING. Remove from heat, stir in butter until melted, add soda. Pour over popcorn (1/2 cup unpopped popcorn or 2-3 bags of microwave popcorn.)
Monday, December 14, 2009
Friday, August 21, 2009
Rolo Cookies (Heidi)
1 box chocolate cake mix
rolos
Add 2 eggs and 1/3 cup oil to cake mix. Roll 1 inch ball of cake mix. Put rolo in ball and form ball around rolo so you can't see the rolo. Place on cookie sheet. Bake 350 for 8 minutes.
rolos
Add 2 eggs and 1/3 cup oil to cake mix. Roll 1 inch ball of cake mix. Put rolo in ball and form ball around rolo so you can't see the rolo. Place on cookie sheet. Bake 350 for 8 minutes.
Cream Cheese Chicken (Liz)
4 Chicken breasts
1 cup water (if frozen)
1 stick butter
1 package Italian dressing mix
Cook on high for 5 hours in crockpot.
Mix cream cheese and cream of chicken soup into crockpot last 30 minutes of cooking time.
Eat with rice, peas, cheese, chowmein noodles.
1 cup water (if frozen)
1 stick butter
1 package Italian dressing mix
Cook on high for 5 hours in crockpot.
Mix cream cheese and cream of chicken soup into crockpot last 30 minutes of cooking time.
Eat with rice, peas, cheese, chowmein noodles.
Broccolli Devon
2-3 cooked chicken breasts cubed
1 lb fresh brocolli
1 can cream brocolli (little water to thin it)
Cheese
1 T. butter melted
2 T. bread crumbs
Mix butter and bread crumbs in a bowl.
Layer Brocolli, chicken, pour soup, cheese then bread crumbs. 425 for 15 minutes.
Serve with rice or noodles.
1 lb fresh brocolli
1 can cream brocolli (little water to thin it)
Cheese
1 T. butter melted
2 T. bread crumbs
Mix butter and bread crumbs in a bowl.
Layer Brocolli, chicken, pour soup, cheese then bread crumbs. 425 for 15 minutes.
Serve with rice or noodles.
Funeral Potatoes (Liz)
28 oz. frozen hash w/ onions and peppers
2 - 10 oz. cans cream of chicken soup
16 oz. sour cream
2 c. shredded cheddar cheese
2 c. crushed corn flakes
1/2 c. butter melted
Mix soup and sour cream in bowl. Spread has in 9x13 pan. Top with soup mixture. Sprinkle with cheese and cornflakes. Top with butter. 350 for 30-35 minutes.
2 - 10 oz. cans cream of chicken soup
16 oz. sour cream
2 c. shredded cheddar cheese
2 c. crushed corn flakes
1/2 c. butter melted
Mix soup and sour cream in bowl. Spread has in 9x13 pan. Top with soup mixture. Sprinkle with cheese and cornflakes. Top with butter. 350 for 30-35 minutes.
Strawberry Pretzel Salad
2 cups coarsely crushed pretzels
3/4 cup melted butter
3/4 cup granulated sugar
1 8 oz package cream cheese, softened
2 8 oz package strawberry flavored gelatin mix
1 16 oz package frozen strawberries, thawed
2 containers of whipped cream
peanuts
Preheat oven to 350. Combine pretzels, butter and 1/2 cup sugar in a medium bowl and mix well. Press onto the bottom of a 13x9 inch baking pan. Bake for 10 minutes. Let stand to cool.
Prepare gelatin mix according to teh package directions using 1 1/2 cups boiling water and 1/2 cup cold water. Stir in undrained strawberries. Chill covered until partially set, about 45 minutes. Combine remaining sugar and cream cheese in a large bowl. Beat with an electric mixer set at high speed until fluffy. Fold in whipped topping.
Spread the whipped topping mixture on top of the pretzel crust. Chill covered until set, about 10 minutes. Spread the partially set gelatin on top of the whipped topping mixture. Chill covered until set, about 1 hour. Spread 2nd whipped topping container on top of strawberries and gelatin, sprinkle with peanuts. Refrigerate.
3/4 cup melted butter
3/4 cup granulated sugar
1 8 oz package cream cheese, softened
2 8 oz package strawberry flavored gelatin mix
1 16 oz package frozen strawberries, thawed
2 containers of whipped cream
peanuts
Preheat oven to 350. Combine pretzels, butter and 1/2 cup sugar in a medium bowl and mix well. Press onto the bottom of a 13x9 inch baking pan. Bake for 10 minutes. Let stand to cool.
Prepare gelatin mix according to teh package directions using 1 1/2 cups boiling water and 1/2 cup cold water. Stir in undrained strawberries. Chill covered until partially set, about 45 minutes. Combine remaining sugar and cream cheese in a large bowl. Beat with an electric mixer set at high speed until fluffy. Fold in whipped topping.
Spread the whipped topping mixture on top of the pretzel crust. Chill covered until set, about 10 minutes. Spread the partially set gelatin on top of the whipped topping mixture. Chill covered until set, about 1 hour. Spread 2nd whipped topping container on top of strawberries and gelatin, sprinkle with peanuts. Refrigerate.
Chicken Bow Tie Salad (Liz)
1 package Bow Tie Pasta
4-5 chicken breasts cooked and diced
1-2 C. Celery chopped
2-3 green onions
1 can pineapple tidbits drained
1 can mandarin oranges drained
1 package craisins
1-2 c. cashews
1 bunch red grapes halved
Dressing:
16 oz. Coleslaw dressing (Kraft or Hidden Valley)
1/2 c. mayo
Add 1/2 dressing and mix with above ingredients. Refrigerate overnight. Add rest of dressing before serving.
4-5 chicken breasts cooked and diced
1-2 C. Celery chopped
2-3 green onions
1 can pineapple tidbits drained
1 can mandarin oranges drained
1 package craisins
1-2 c. cashews
1 bunch red grapes halved
Dressing:
16 oz. Coleslaw dressing (Kraft or Hidden Valley)
1/2 c. mayo
Add 1/2 dressing and mix with above ingredients. Refrigerate overnight. Add rest of dressing before serving.
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