Carmel Popcorn
This is quite similar to the carmel popcorn recipe that we always made when I was growing up. It is pretty simple and doesn't take quite as long to cook as the one I remember making. It stays soft and is so yummy!
Ingredients:
1 1/8 cups brown sugar
1/2 cup corn syrup
1/2 cup butter
1/4 tsp salt
1/2 can sweetened condensed milk (I usually just put the whole thing in unless I have another use for the other half)
1/2 tsp vanilla
1 giant bowl of popped popcorn (I usually have plenty of carmel for one large and one medium bowl of popcorn - usually 3/4 full so there is stirring room)
Directions:
Combine first 4 ingredients in medium saucepan and stir over medium/high heat. Stir continuously. Let boil for 2-3 minutes (no longer) and then remove from heat. Add the milk and vanilla. Return to heat and stir until it just barely starts boiling again. Remove and drizzle over popcorn. Stir well to completely coat the popcorn.
For Sweetened condensed milk recipe from powdered milk, click HERE. (Recipe found on Everyday Food Storage website.)
1/2 cup hot water (then boil - about 45 sec in microwave works great!)
1 Tbsp butter
1 cup pwd milk
1 cup sugar
Combine all ingredients in blender and blend very well.
(For printable handout, click HERE.)
Strawberry and Romaine Salad
Strawberry and Romaine Salad and Dressing
Salad:
romaine lettuce, washed and torn
red onion, sliced
fresh strawberries, washed and sliced
slivered almonds, for garnish
Toss romaine, onion, and strawberries. Drizzle with dressing just before serving.
Dressing:
2 cups mayonnaise
2/3 cup sugar
1/3 cup light cream
1/3 cup raspberry vinegar
2 Tbsp poppy seeds
2 - 3 Tbsp raspberry jam
In a jar or other container with a tight fitting lid, combine all ingredients and shake well. Drizzle over salad.
Dressing can be kept at least a week in refrigerator and is good on fruit too.
(Recipe from Laura Bahr)
Salad:
romaine lettuce, washed and torn
red onion, sliced
fresh strawberries, washed and sliced
slivered almonds, for garnish
Toss romaine, onion, and strawberries. Drizzle with dressing just before serving.
Dressing:
2 cups mayonnaise
2/3 cup sugar
1/3 cup light cream
1/3 cup raspberry vinegar
2 Tbsp poppy seeds
2 - 3 Tbsp raspberry jam
In a jar or other container with a tight fitting lid, combine all ingredients and shake well. Drizzle over salad.
Dressing can be kept at least a week in refrigerator and is good on fruit too.
(Recipe from Laura Bahr)
Chicken Pot Pie
Chicken Pot Pie
Makes enough filling for two 9" pies.
Click here for Pie Crust recipe.
Filling:
2 (10 oz) cans condensed cream of chicken soup
1 (about 16 oz) package frozen mixed vegetables (small carrot, peas, and corn mix, or something similar works well)
2 cups cooked chicken, cubed or shredded. (Canned chicken works also.)
1 (14 oz) can chicken broth (2 cups)
2 Tbsp flour
Mix everything in a pan; heat. Fill pies.
Bake at 350 degrees for about 1 hour (maybe longer) until crust is golden.
Makes enough filling for two 9" pies.
Click here for Pie Crust recipe.
Filling:
2 (10 oz) cans condensed cream of chicken soup
1 (about 16 oz) package frozen mixed vegetables (small carrot, peas, and corn mix, or something similar works well)
2 cups cooked chicken, cubed or shredded. (Canned chicken works also.)
1 (14 oz) can chicken broth (2 cups)
2 Tbsp flour
Mix everything in a pan; heat. Fill pies.
Bake at 350 degrees for about 1 hour (maybe longer) until crust is golden.
Notes: If you want to put one in the freezer to have later, that works great too. After putting on the top crust and before baking, wrap the whole thing in plastic wrap and freeze it. Bake for maybe 1 1/2 to 2 hours from frozen - just until the crust is golden. It turned out great when I tried it -- couldn't even tell it had been frozen!
Click here for chicken cooking tip.
(Recipe from Beth Ulvestad)
Pie Crust
Pie Crust
(This is the crust I use for my Chicken Pot Pie Recipe.)
Makes 2 single crusts or 1 double crust for 9" pie.
(Dough can be made ahead of time and kept in the refrigerator for up to one week.)
2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter
1/4 to 1/2 cup cold water
Food processor directions: (original directions)
1. Put the flour, salt and sugar into a food processor and pulse once or twice.
2. Cut the butter into 1 Tbsp pieces, very cold, and add to the dry mixture and process until the mixture looks grainy.
3. Slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers. Decant loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using.
Mixer directions: (I don't have a food processor so this is how I do it - it simplifies it for me. Using a pastry blender would probably be a good method too.)
1. In mixer combine flour, salt and sugar; mix slowly until ingredients are blended.
2. Soften butter slightly and add it to dry ingredients; mix until ingredients look grainy.
3. Slowly, while mixing, add the water until dough forms. Remove from bowl and beater; knead slightly and divide into two pieces. Wrap each piece in plastic wrap and chill until ready to use. (I've made it sometimes without chilling the dough at all and it works well enough for me.)
Tips:
Pressing: Place one dough disk on a floured piece of parchment paper. Using knuckles, press edges of dough to help prevent cracking.
Rolling: Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate.
Fitting: To avoid tearing or stretching the dough, lift around the edge, and let the dough drape inward. Use kitchen shears to trim the edge of the dough to a 1-inch overhang.
Crimping: Fold excess dough under so it’s flush with (and on top of) pie-plate rim, and pinch to form a flat edge. Crimp edge of dough, if desired: Using your thumb and forefinger, press the dough gently against a knuckle from your other hand, and continue at regular intervals.
(Recipe from Beth Ulvestad)
(This is the crust I use for my Chicken Pot Pie Recipe.)
Makes 2 single crusts or 1 double crust for 9" pie.
(Dough can be made ahead of time and kept in the refrigerator for up to one week.)
2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter
1/4 to 1/2 cup cold water
Food processor directions: (original directions)
1. Put the flour, salt and sugar into a food processor and pulse once or twice.
2. Cut the butter into 1 Tbsp pieces, very cold, and add to the dry mixture and process until the mixture looks grainy.
3. Slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers. Decant loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using.
Mixer directions: (I don't have a food processor so this is how I do it - it simplifies it for me. Using a pastry blender would probably be a good method too.)
1. In mixer combine flour, salt and sugar; mix slowly until ingredients are blended.
2. Soften butter slightly and add it to dry ingredients; mix until ingredients look grainy.
3. Slowly, while mixing, add the water until dough forms. Remove from bowl and beater; knead slightly and divide into two pieces. Wrap each piece in plastic wrap and chill until ready to use. (I've made it sometimes without chilling the dough at all and it works well enough for me.)
Tips:
Pressing: Place one dough disk on a floured piece of parchment paper. Using knuckles, press edges of dough to help prevent cracking.
Rolling: Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate.
Fitting: To avoid tearing or stretching the dough, lift around the edge, and let the dough drape inward. Use kitchen shears to trim the edge of the dough to a 1-inch overhang.
Crimping: Fold excess dough under so it’s flush with (and on top of) pie-plate rim, and pinch to form a flat edge. Crimp edge of dough, if desired: Using your thumb and forefinger, press the dough gently against a knuckle from your other hand, and continue at regular intervals.
(Recipe from Beth Ulvestad)
Raspberry Spinach Salad
Raspberry Spinach Salad & Dressing
Servings: 7
Salad:
8 cups torn fresh spinach
2 cups fresh raspberries divided
4 Tbsp slivered toasted almonds, divided
1/2 cup thinly sliced onion
3 kiwifruit, peeled and sliced
1 cup seasoned salad croutons
In a large salad bowl, gently combine spinach, 1 cup of raspberries, 2 tablespoons almonds and onion. Top with kiwi, croutons, and remaining berries and almonds. Drizzle with dressing; serve immediately.
Dressing:
3 Tbsp vegetable oil
2 Tbsp raspberry vinegar
2 Tbsp raspberry jam
1/8 tsp pepper
In a jar with a tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well. Drizzle over salad; serve immediately.
Servings: 7
Salad:
8 cups torn fresh spinach
2 cups fresh raspberries divided
4 Tbsp slivered toasted almonds, divided
1/2 cup thinly sliced onion
3 kiwifruit, peeled and sliced
1 cup seasoned salad croutons
In a large salad bowl, gently combine spinach, 1 cup of raspberries, 2 tablespoons almonds and onion. Top with kiwi, croutons, and remaining berries and almonds. Drizzle with dressing; serve immediately.
Dressing:
3 Tbsp vegetable oil
2 Tbsp raspberry vinegar
2 Tbsp raspberry jam
1/8 tsp pepper
In a jar with a tight-fitting lid, combine the oil, vinegar, jam and pepper; shake well. Drizzle over salad; serve immediately.
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