Kettle Corn

INGREDIENTS:

• 1/4 cup vegetable oil
• 1/2 cup popcorn kernels
• 1/4 cup sugar
• Popcorn Salt

DIRECTIONS:

Heat the oil over medium-high heat. add the popcorn. When the oils sizzles, sprinkle the sugar over the kernels. Cover the pan and crank handle until the popping slows down, about 3 minutes. Remove from the heat and toss with the salt.

Side notes: I don't think a full 1/4 cup oil is necessary.  You can reduce the oil by almost half.  Of course, if you use the full amount it will taste great too.  :)

If you don't have a crank stove-top popper, you can use a heavy duty pan and lid. While corn is popping make sure to shake the pan.

Enjoy!!!

Uncle Andy's Punch

My Uncle Andy was a chef for United Airlines and had a catering business.  This is his awesome punch!  We served it at all 6 of our children's wedding receptions:
Mix in a 5 gal bucket (mark the 4 gallon spot before you add any ingredients)

6 pkg lemonade Cool-aid
6 cups sugar
46 oz can pineapple juice
1 bottle pine'colada
1 2 liter bottle of 7up
1/2 bag crushed ice

Mix  the first 5 ingredients with water and fill to the 4 gallon mark, then add ice and serve.

Pecan Tassies

Crust:

1 3-oz pkg. cream cheese, softened

1/2 cup butter, softened

1 cup flour

Blend together; chill 1 hour.  Shape into 2 dozen 1-in. balls.  Place in ungreased 1-and-¾-in. mini muffin pan.  Press dough evenly against bottom and sides of muffin cups (using a Tart Tamper).

Filling:

1 egg

¾ cup brown sugar

1 T. melted butter

1 tsp. vanilla

Dash of salt

2/3 cup broken pecans

Beat together all ingredients except the pecans.  Place ½ of the pecans in the pastry-lined pans.  Pour in filling.  Top with remaining pecans.  Bake at 325 for 25 min or until filling is set.  Cool before removing from pans.  (They freeze well.)

Mary Lou's Almond Roca

3 c sugar
1 lb butter minus 2 tbsp
1 cup raw almonds cut in thirds
6 Hershey bars
finely chopped almonds

Cook butter and sugar over med high (#8 on my stove) until they are melted together, stirring constantly..  As the mixture cooks adjust the heat so that it boils constantly but doesn't burn.  Stir in the cup of almond thirds after a few minutes and keep stirring.  When the bottom of the pan begins to smoke cook for about 1 minute more.  Quickly pour onto a heavy cookie sheet (12"x18") and smooth out.  Cool and melt the Hershey bars and spread on both sides and sprinkle with finely chopped almonds!  Cool and Voila! Almond Roca!

Mexican Chicken and Rice Soup

I found this recipe on the Rachael Ray website. I made it last night and it was so yummy! It is a new favorite!

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/soup-recipes/mexican-chicken-and-rice-soup

I made small changes to the recipe:

1. I made my own rice.
2. The tomato based salsa that I bought is called Herdez (mild).
3. Instead of serving with monterey jack cheese, I used Cacique ranchero queso fresco. Buy this at Walmart or Maceys.
4. I did not add the sour cream. The queso fresco was all I needed!
5. If you boil the chicken with onion and garlic, you can use the strained chicken broth for this soup (or buy a fryer chicken and Swanson's broth for a time saver).

The avocados and the queso fresco on top were the best part of the soup!!! Don't leave them out! Oh, and this is the quickest meal ever. I had it completed by the time my rice was cooked.