This is a great recipe for movie night.
1 – 2 cups un-popped popcorn
3 cups of granulated white sugar
1/4 cup dark rum
3 Tbsp unsalted butter
1 Tbsp pure vanilla extract
1 1/2 tsp salt
1 1/2 tsp baking soda
- Pop the popcorn on the stove with oil. Place popped popcorn in a large bowl.
- Cover one to two sheet pans with aluminum foil.
- In a large saucepan, combine sugar, rum, butter, vanilla, and salt. Heat over medium heat, stirring very often. Cook until sugar melts and caramel becomes a dark caramel color, careful not to burn because it scorches fast. Takes about 15-20 minutes.
- Add the baking soda and keep stirring. Be careful as it bubbles up quickly and almost doubles in quantity. Quickly remove from heat, pour over the popcorn and stir quickly to coat all the corn.
- Spread the caramel corn out on foil lined sheet pans and allow to cool.
Option: You can add your favorite nut to this, just add them before you coat the popcorn so they can be coated also.
Another option: Bourbon Caramel Corn, use your favorite Bourbon instead of rum or Salted Whiskey Caramel Corn, use your favorite Whiskey and sea salt instead of rum.
With the warm weather finally here in Wisconsin, thought I would share one of my favorite lemonade slush recipes with you.
- 1 1/2 cups ice cubes, crushed
- 3 tablespoons frozen lemonade concentrate
- 2 tablespoons coconut rum (such as Malibu)
- Lime wedge or toasted coconut flakes (optional)
Place ice, concentrate, and rum in a blender; blend until slushy. Garnish with lime wedge or toasted coconut flakes, if desired. Enjoy!!!
You could also do this over ice and not blended, which is how I like it the best.
Summer is always a fun time of year, and it’s full of great food and friends. It’s a time to unwind, enjoy the sunshine and be grateful for all that God has blessed you with.
When I prepare meals or socials I like to do quick and easy recipes; so here is one for you to enjoy and it is somewhat healthy.
1 container Mozzarella balls
1 package Old Wisconsin Honey Brown Sausage Snack Bites
1 small package of Spinach leafs
1 small package Cherry Tomatoes
Balsamic Vinegar (I used Raspberry flavored)
1 package skew sticks
Alternate placing 1 of each item on the skew until the skew is half full. Once all ingredients are used, drizzle with balsamic vinegar and let set in refrigerator until ready to serve. Can also be put in a dish without the skews and served as a salad.
Enjoy!!! Thanks Marcia L. for the recipe.
It’s been a cold and long winter but Spring is just around the corner, fingers crossed. With that in mind, thought I would add a grilling recipe. Hope you enjoy!
- 4 tomatoes (1 pound), quartered
- 1 pint grape or cherry tomatoes (10 ounces)
- 1 pint small mixed heirloom tomatoes, halved if large
- 1/2 cup extra-virgin olive oil
- 1 cup Feta cheese
- Sea salt and freshly ground pepper
- 1 large garlic clove
Once grill is ready, arrange large sheets of heavy-duty foil on a work surface, layered. Mound the tomatoes in the center the sheets, drizzle with the olive oil and season with sea salt and ground pepper; then place garlic clove on top. Fold up the foil to create tight packet. May have to divide into two packets.
Set the packets on the grill and cover. Grill over moderately high heat for 18 – 20 minutes, until the tomatoes begin to soften and burst. Carefully cut open the foil packets. Serve over a toasted crostini or grilled ciabatta bread and sprinkle feta on top before serving.
People come and go in your life but a true friend is always there. No matter how long it has been since you have seen them or spoken with them. Take time to make that phone call or drop them a letter. Do it now while they are still here!!!
Today, I am sharing two of my favorite holiday recipes for you to share with your friends and family. I hope you enjoy it as much as my family and friends do.
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon
- 1 teaspoon freshly grated nutmeg
- 4 egg whites
In the bowl of a stand mixer, beat egg yolks until they light in color. Gradually add 1/3 cup sugar and continue to beat until it is completely dissolved. Add milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl and beat to soft peaks. With the mixer still running gradually add 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve. Top with a sprinkle of nutmeg and cool whip (optional).
Milk Gravy and Biscuits
- 1/4 cup bacon or sausage drippings
- 1/4 cup all-purpose flour
- 1 tsp salt or to taste
- 1 tsp ground black pepper or to taste
- 4 cups of milk
- Bacon/sausage crumbles
- Biscuits, homemade are the best but Grands are good
Heat bacon/sausage drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.
Add crumbled bacon or sausage then serve over biscuits or toast and enjoy. I have this for any meal of the day!!!
One of my favorite, fast, comforting dishes is beef stroganoff. So, thought I would share this one with you. This takes about 20 minutes to make and is very filling..
1 cup sliced fresh mushrooms
1 pkg. (11.6 oz.) VELVEETA CHEESY SKILLETS Dinner Kit Creamy Beef Stroganoff
Brown meat with mushrooms in large skillet; drain. Return meat mixture to skillet. Add milk, water, Seasoning Mix and Pasta; stir. Bring to boil. Reduce heat to medium-low; cover.
Simmer 8 to 10 min. or until pasta is tender and most of the liquid is absorbed, stirring frequently. Remove from heat.
Stir in VELVEETA Cheese Sauce.
I serve with garlic bread or a bread stick.
I recently attended a frozen meal workshop which I loved. Although the up front cost is a lot, you do get 10 meals so if you do the math, it is very much worth it. I selected the One Stop Crock-Pot plan and so far have loved every meal I prepared.
One of the best recipes I prepared was the Beef Enchilada Stew so I wanted to share this recipe with you.
1½ pounds beef stew meat
1 yellow onion, diced
3 stalks celery, diced
2 cups frozen cubed butternut squash,
1 (29 ounce) can tomato sauce, no salt added
1 (15 ounce) can diced tomatoes, no salt added
½ teaspoon black pepper
1 cup Enchilada sauce
1 1/2 tbsp Spicy Carne Asada Seasoning
Shredded cheddar cheese (for topping) – optional
Sour cream (for topping) – optional
Garnish with Cilantro and avocado slices – optional
Place all ingredients except optional items in crock-pot and cook on medium for 6 – 8 hours or until meat is cook through and vegetables are soft. Serve warm with toppings and crackers if desired.
You can also add a bag of frozen corn or black beans
Tortilla chips and japalenos for a garnish
Or you can substitute shredded chicken for the beef
One of the best recipes I have for apples is one of the easiest. With Fall upon us, I thought I would share it. Hope you enjoy……
Quick Apple Crisp
5 Granny Smith apples, peeled, cored and sliced
1 – 9 oz. pkg. yellow cake mix
2 tbsp. sugar
1 – 2 tbsp. cinnamon
1/4 cup butter or margarine, melted
1/2 cup chopped nuts (optional)
Preheat oven to 350 degrees. Place sliced apples in greased and floured pan. combine remaining ingredients. Mix until crumbly. Sprinkle mixture evenly over apples. Bake 35 – 40 minutes or until apples are tender. Can add Vanilla ice cream or thawed whipped topping when serving. Great served cold or warm. For a change, use any fruit like peaches, strawberries, etc.; quick and easy recipe.
Great for a game day or party dish.
- 1 lb of lean ground beef or turkey
- 8 oz package of cream cheese, cubed & softened
- 2 cup shredded sharp cheddar cheese
- 10 oz can of diced tomatoes with green chiles – do not drain
- 6 oz package of real bacon bits, divided
- 1 teaspoon dried parsley
- Nacho Chips
- Brown meat, drain and place in large skillet
- Over low heat, stir in cheeses, tomatoes and bacon bits except for 2 tablespoons
- Cook while stirring frequently until well blended and heated
- Pour mixture into a 2-quart crock pot
- Cover and cook on low for 2-3 hours stirring occasionally
- Stir in parsley and sprinkle with remaining bacon bits just before serving
Serve as an appetizer or main dish with Nacho Chips.