Monday, September 28, 2009

Best Seller Caramel Corn

Perfect for you craft shows
package them up all cute and sell, SOO yummy

Best Seller Caramel Corn

1 C packed brown sugar
1/2 C unsalted butter
1/4 C corn syrup
1/2 teaspoon baking soda
1 Tablespoon vanilla
8 C popped popcorn (1/3 C unpopped)

Preheat oven to 275 degrees
Place popcorn in a very large bowl.
In a large , heavy saucepan over high heat, combine the sugar, butter and corn syrup. Bring to a boil and let boil for 2 minutes stirring constantly.

Remove from heat and add baking soda and vanilla. The baking soda will cause the caramel to bubble up a little so make sure you use a large enough saucepan, combine well and pour over popped corn. Combine it all well andspread mixture out on cookie sheet or jelly roll pan.
Bake in preheated oven for 40minutes stirring every 10 minutes.
Let cool before eating

Sunday, September 27, 2009

Lion House Rolls and Honey Butter

Lion House Dinner Rolls

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine (I use canola oil)
1 egg
5 to 6 cups all-purpose flour, or bread flour
In large bowl or electric mixer, combine water and yeast; let sit 5 minutes. Add dry milk yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Divide dough into two. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 12 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 12 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper (I just use a greased pan). Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 350 degrees for 20 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Makes 2 dozen rolls.

Honey Butter

½ cup butter, softened
½ teaspoon vanilla
½ cup honey

Whip softened butter until light and fluffy (this is the trick). Add vanilla and honey gradually. Beat for 20 minutes (I just beat til light and fluffy) . Makes 1 cup.

Gina Neely's Spicy Potato Wedges

Gina Neely's Spicy Potato Wedges

I didnt have parsley and I only had the parmesan in the can lol but still delicious

Recipe found here

  • 3 large russet potatoes, peeled and cut into 8 wedges
  • 1/4 cup butter, melted
  • 1/4 cup olive oil
  • 1 tablespoons seasoned salt
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon freshly chopped parsley leaves
  • 3 tablespoons grated Parmesan, plus more for garnish
  • Salt


Preheat oven to 450 degrees F.

In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan.

Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula.

Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.

Saturday, September 26, 2009

Banana Pancakes I

Banana Pancakes I

recipe from Allrecipes


  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 2 ripe bananas, mashed


  1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
  2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Thursday, September 24, 2009

Zucchini Brownies

Before Baking
After and Done

Zucchini Brownies

This batter will be really thick, you will think its not working, then you add the zucchini and
it will get less dry, press it into your pan.



  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup margarine
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

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Saturday, September 19, 2009

Sweet and Sour Chicken

Sweet and Sour Chicken
This is delicious... hubby and I LOVED it, daughter will have some when she gets home :)

Recipe from My Kitchen Cafe click here
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Monday, September 14, 2009

Gobble Up Granola Snacks

Gobble Up Granola Snacks

recipe found at Allrecipes here
I used creamy peanut butter, I wish I would have had some raisins or walnuts or maybe even coconut, prepare to be addicted


  • 2 1/2 cups crispy rice cereal
  • 2 cups quick-cooking oats
  • 1/2 cup raisins
  • 1/2 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup crunchy peanut butter
  • 1 teaspoon vanilla extract
  1. In a large bowl, stir together the rice cereal and oats. Set aside. Grease a 9x13 inch baking dish with cooking spray.
  2. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
  3. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

Friday, September 11, 2009

Best Marinara Sauce Yet

I didnt name the recipe lol, its found at Allrecipes click here

Best Marinara Sauce Yet
I just wanted to add that I make this sauce more than any other, I havent been buying the Prego sauce I usually buy, I make this instead SOO easy too

  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (6 ounce) can tomato paste
  • 4 tablespoons chopped fresh parsley (I had none so didnt add it)
  • 1 clove garlic, minced (will use 2 next time)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons olive oil (could probably half this, way to much IMO)
  • 1/3 cup finely diced onion
  • 1/2 cup white wine (didnt add)
  • I also added a couple pinches of sugar to cut down on the acidity

In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
( I used my blender)

In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
(I didnt add any wine or extra liquid)

Simmer for 30 minutes, stirring occasionally. (I added few fresh tomatoes from the garden , we like some tomato chunks. Also some meatballs)

Wednesday, September 2, 2009

Quick Beef Stroganoff

Quick Beef Stroganoff

Recipe found at Mommys Blog Go see her fab pic tutorial

Very tasty and filling, I will make it again with the mushrooms, I was out. I also used minced onions because I had no onion
p.s. I doubled the recipe

Recipe Ingredients:

1 lb. hamburger
1 - 8 to 10 oz. bag wide egg noodles or
(rice or mashed potatoes)
1 can cream of mushroom soup
1 - packet brown gravy mix
4 oz sour cream
2 tbsp. chopped onion
Salt and pepper (to taste)
1 sm. can sliced mushrooms (optional)



Thank you for this recipe Diana :)

2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin (I will omit this next time)
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro(I didnt have any so I didnt add it)
juice of one lime
In the bowl of a food processor, combine the jalapenos and garlic. Process until finely chopped. Scrape down the sides of the bowl. Add all other ingredients to the food processor. Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it). Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

Tomato Cucumber Salad

Tomato Cucumber Salad

very simple and tasty

Recipe from Allrecipes here


  • 2 tomatoes, chopped
  • 1 cucumber, peeled and diced
  • 1 onion, chopped
  • 1 tablespoon lemon juice
  • salt to taste
  • ground black pepper to taste


  1. Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.

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