Homemade Microwave Popcorn

Yes you can do this yourself. Yes it is pennies on the dollar compared to the kind you buy. So easy too. I adapted it from this site I found on Pinterest. And what a find it was. I might add how much healthier this version is too. Love it.

1 paper brown lunch bag (a package of 50 is only about $1.00 at any grocery store.)
1/4 cup popcorn( I bought a 8 pound jar at Costco for only $10.00. At that price it would make around 60-70 bags of homemade microwave popcorn. Talk about inexpensive.)

1. Place popcorn in brown paper lunch bag.
2. Fold lunch bag over twice. Do not staple as it might spark in the microwave.
3. Stick the bag in the microwave. 
4. Let it pop  2-3 minutes. 
5. Stop the microwave when the popping slows to 1-2 pops per second.You don't want to burn your tasty snack.
6. Place in a big bowl. (We made 3 bags. And at this price why not?)
7. Add melt butter and sprinkle salt on it for extra flavor. 

Ranch Potatoes

Another great find on pinterest. This is such a easy recipe to throw together. Thanks to April

2 pounds of potatoes (either red or Russets)
1 can cream of mushroom soup
1 cup sour cream
1 packet ranch seasoning mix (or us my recipe found here)

1. Cut potatoes into 1 1/2 -2 inch cubes and place into crock pot.
2. In another bowl mix the cream of mushroom soup, sour cream and ranch seasoning mix. 
3. Mix in with the potatoes in the crockpot.
4. Cover and cook on low for 5-6 hours or until potatoes are tender.

Red, White and Blue Dessert

This was a big hit on the 4th of July. Thanks taste of home.

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups heavy whipping cream, whipped
• 2 quarts strawberries, halved, divided
• 2 quarts blueberries, divided

1. In a large bowl, beat cream cheese sugar, and exacts until fluffy. Fold in Whipped cream. Place a third of the mixture in a 4 quart bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.
2. Layer half the remaining strawberries and blueberries over cream cheese mixture. Top with another third of the cream cheese mixture and remaining berries. Spread the remaining cream cheese mixture on top. Use the reserved strawberries and blueberries to make a flag on top. Eat and enjoy.

Pistachio Salad

This recipe comes courtesy of Lori Robertson. It is so easy to make.

I small box pistachio pudding

1-20oz. can crushed pineapple, with juice

I large can mandarin oranges or 2 small cans, with juice

1-12 oz. container whipped topping

2 handfuls of mini marshmallows

Mix all ingredients together in a large bowl. Chill in the fridge for about one hour before serving. Enjoy. 

Best Spinach and Artichoke Dip

1 pkg. frozen spinach thawed

1 jar marinated artichokes, chopped

8 oz. Philly cream cheese

8 oz. sour cream

3/4 c. shredded Parmesan cheese

8 oz. shredded Monterey Jack cheese

1/2 onion finely chopped

1 stick butter

red pepper flakes to taste

Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes.

Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt.

Serve hot with chips or bread.

Katrina Rasmussen Nye

Spicy Sausage Queso

This recipe comes from realmomkitchen  It was a big hit at our New Year's Eve party.

• 1 pkg. (16 oz.) Johnsonville® All Natural Ground Italian Sausage
• 2 lbs. Velveeta® process cheese, cubed
• 1 jar (16 oz.) chunky salsa
• 1 Tbsp. fennel seed, crushed
• 2 tsp. garlic powder
• 1tsp. anise seed, crushed
• 1/4 tsp. dried basil
• garlic toast

1. In a skillet, cook and crumble sausage until no longer pink; drain.
2. Place cheese in a large microwave-safe bowl.
3. Microwave on high for 6 minutes or until melted, stirring every 2 minutes.
4. Stir in the salsa, seasonings and sausage.
5. Microwave 2 minutes longer or until heated through.
6. Serve with garlic toast.

Vegetable Macaroni

Ken and the kids found this side dish to be really good. I love taste of home

Ingredients

• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 cup (8 ounces) sour cream
• 1/4 cup milk
• 1 tablespoon dried minced onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 packages (16 ounces each) frozen mixed vegetables, thawed
• 4 ounces elbow macaroni, cooked and drained
• 2 cups (8 ounces) shredded cheddar cheese

Directions

1. In a large bowl, combine the soup, sour cream, milk, onion, salt and pepper. Stir in the vegetables, macaroni and cheese.
2. Transfer to a greased 3-qt. baking dish. Cover and bake at 375° for 30-35 minutes or until bubbly. Yield: 8 servings.

Mexican Rice

I got this recipe from a friends blog, Amelia Harris It was a big hit with my family and goes great as a side dish to chicken Enchiladas.

Mexican Rice

1 cup white rice
1 can of stewed tomato's
1 piece of fresh garlic
2 cups of water
1 cube of chicken bouillon
pinch of salt

In a blender mix can of stewed tomato's, garlic, water, chicken bouillon and pinch of salt; puree. Fry the rice in about 1-2 Tbsp. of oil until it is a nice golden color. You will need to constantly be stirring once it starts browning. When rice is browned, pour tomato mixture over, turn down heat and cover for about 15-20 minutes.

*If you would like some veggies in your rice you could add some frozen veggies when you pour the tomato mix in.

Broccoli with Lemon Sauce

This is for all of you looking for a good way to use your fresh produce, particularly broccoli. I love to change things up and this dish does just that. Thanks taste of home

Ingredients

• 1 bunch broccoli, cut into spears
• 1/2 cup sour cream
• 3 to 4 tablespoons milk
• 1 teaspoon lemon juice
• 1/2 teaspoon grated lemon peel

Directions

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender.

• Meanwhile, in a small microwave-safe bowl, combine the sour cream, milk, lemon juice and peel. Microwave, uncovered, at 50% power for 1-1/2 minutes or until heated through, stirring every 30 seconds. Serve with broccoli. 
• Yield: 4 servings.

Funeral Potatoes

This recipe originated from my mom. I've always loved them. There great for a funeral, holiday get together or potluck. I love how creamy they taste. Hope you love them as much and I have over the years. 

6 medium baked potatoes

16 ounces sour cream

2 cans cream of mushroom soup

1 package ranch dressing mix

16 ounces either Velveeta cheese or regular cheddar cheese. 

1. To bake the potatoes, wrap them in tin foil and poke holes in them with a fork. Preheat the oven to 400 degrees and bake them 1-1 1/2 hours. Let them cool. It is easier to do this step the night before and then put them in the fridge to cool.
2. Peel the skin off of each potato and shred them into a 9x13 cake pan. 
3. Mix in the sour cream, cream of mushroom soup, and ranch seasoning mix. 
4. Shred the cheese and mix into the potatoes.
5. Bake for 30 minutes at 375 degrees. Serve and enjoy.

Apple-Cranberry Toss

I made this for a family gathering. It was well received. Adapted from here.

what you need

1 pkg. (10 oz.) torn mixed salad greens

2   apples, sliced

3/4 cup dried cranberries

3/4 cup  PLANTERS Walnut Halves, toasted

2 green onions, sliced

1/2 cup  KRAFT Light Raspberry Vinaigrette Dressing

make it

TOSS greens with fruit, nuts and onions.

ADD dressing just before serving; mix lightly.

SUBSTITUTE

Prepare using KRAFT Creamy Poppyseed Dressing

Spinach Salad

I got this recipe from Ken's Grandma Downey. It originated from Ricks College, aka BYU Idaho. I just loved it. Perfect for a family get together.

Leaf lettuce                         ½ lb. Cooked, crumbled bacon
1 bunch spinach                    1 c. mandarin oranges, drained
3/4 lb. Sliced mushrooms         ½ c. slivered almonds
3/4 lb. Grated Swiss cheese     3 T. sugar
1 red onion, sliced

Mix first 5 ingredients.  Cook sugar and almonds over low heat until light brown. 

Sprinkle bacon, almonds and oranges over top.  Serve with Poppy Seed Dressing.

Poppy Seed Dressing:

3/4 T. poppy seeds                1 T. grated onion
1/3 c. white vinegar               3/4 tsp. salt
3/4 c. oil                              2 T. prepared mustard
1/3 c. sugar

Put above ingredients into blender and mix for 1 to 2 minutes.  This keeps dressing

from separating.  Serve with Spinach Salad.  Or you can mix the dressing into the salad right before serving.

Sweet Potato Praline swirl

This recipe come from Taste of Home. It was submitted by —Amanda Dalvine, Orange Park, Florida.
I just had to try it out with the sweet potatoes I got from bountiful baskets. Yum. A big hit with the kids. Even my picky son loved them.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup heavy whipping cream
• 2 eggs
• 1/4 cup packed brown sugar
• 3 teaspoons Pure Vanilla Extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup chopped pecans
• 
  PRALINE SAUCE:
• 1/3 cup packed brown sugar
• 1/4 cup sweetened condensed milk
• 2 teaspoons butter, melted
• 1/2 teaspoon  Pure Vanilla Extract

• Directions

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
• Drain potatoes and place in a large bowl; mash until smooth. Beat in the cream, eggs, brown sugar, vanilla, cinnamon and ginger; fold in pecans.
• Transfer to a greased 8-in. square baking dish. Combine sauce ingredients; spoon over potato mixture. Cut through with a knife to swirl the sauce.
• Bake, uncovered, at 325° for 30-40 minutes or until a thermometer reads 160°. Yield: 6 servings.

KFC Coleslaw

I was really glad to find this recipe. I love eating it at the restaurant. 


Ingredients


8 cups of cabbage
1/4 cup of carrots
2 tablespoons of minced onions
1/3 cup of sugar
1/8 teaspoon of pepper
1/2 cup of mayo
1 1/2 tablespoons of white vinegar
1/2 teaspoon of salt
1/4 cup of milk
1/4 cup of buttermilk
2 1/2 tablespoons of lemon juice


Directions

1. Finely dice cabbage and carrots. 
2. Stir in minced onions. 
3. In another bowl, mix the rest of the ingredients.
4. Pour the sauce on the cabbage, and carrots and mix thoroughly.
5. Cover the bowl and refridgeate for several hours before serving.