Popcorn balls

Popcorn balls

Ingredients:
1 cup sugar

1 cup Karo

1 small box Jell-o (any kind)

microwave popcorn (popped/butter flavored)

Directions:
Put sugar and corn syrup in sauce pan and bring to a boil. Let it boil for 1 minute. Remove from heat and stir in 1 small box jell-o. Pour over popcorn and eat as is or mold into popcorn balls!

Banana Cupcakes with Ganache Frosting

Banana Cupcakes with Ganache Frosting

Ingredients:
2 cups all-purpose flour
1-1/2 cups Domino® or C&H® Granulated Pure Cane Sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
1/4 cup buttermilk
1 teaspoon vanilla extract
1-1/3 cups mashed ripe bananas (2 to 3 medium)
3/4 cup chopped pecans

Frosting:
7 squares (1 ounce each) semisweet chocolate, chopped
1/2 cup heavy whipping cream
6 tablespoons shortening
1/3 cup Domino® or C&H® Pure Cane Powdered Sugar
1/2 cup marshmallow creme
1/2 teaspoon vanilla extract

Directions:
In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In another bowl, combine the eggs, oil, buttermilk and vanilla. Beat into dry ingredients just until moistened. Fold in bananas and pecans. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cool until mixture reaches room temperature. In a large bowl, cream shortening and confectioners' sugar until light and fluffy. Beat in marshmallow creme and vanilla. Add chocolate mixture. Beat until light and fluffy. Frost cupcakes. Yield: about 1-1/2 dozen.

(Recipe from: Taste of Home)

Chicken Cheddar Rice Bake

Chicken Cheddar Rice Bake
Makes: 6 servings

Ingredients:
1/4 cup of butter
1/4 cup of flour
3 chicken bullion cubes, crumbled
2 cups of milk
3 cups of cooked, cubed chicken
1/2 lb. of fresh mushrooms, sliced
4 cups of COOKED rice
1 cup of cheddar cheese, grated

Directions:
Melt butter in 3 qt. saucepan. Blend in flour and chicken bullion cubes. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat. Stir in chicken and mushrooms. Spread cooked rice in buttered 8" square dish; spoon chicken mixture over rice. Sprinkle with cheese. Bake at 350 for 30 minutes or until casserole is bubbly and hot.

(Recipe from: Christine Ussery)

Russian Tea Cakes

Russian Tea Cakes

INGREDIENTS

1	roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2	cup all-purpose flour
3/4	cup finely chopped pecans
1/2	teaspoon vanilla
1/2	cup plus 1 tablespoon powdered sugar

DIRECTIONS

1.	Heat oven to 350ºF. In large bowl, break up cookie dough. Stir or knead in flour, pecans and vanilla until well blended.
2.	Shape dough into 54 (1-inch) balls. Place 1 inch apart on ungreased cookie sheets.
3.	Bake 10 to 14 minutes or until set but not brown. Remove from cookie sheets. Cool slightly on cooling rack.
4.	Roll warm cookies in powdered sugar; cool on cooling rack. Roll in powdered sugar again.

(Recipe from: Pillsbury)

Sweet 'n Nutty Snack Mix

Appetizer

Appetizer

Beverages

Beverages

Breakfast

Breakfast

Desserts

Desserts

Dinner

Dinner

Lunch

Lunch

Main Course

Main Course

Salad

Salad

Sandwich

Sandwich

Snacks

Snacks

Soup

Soup

Sweet 'n Nutty Snack Mix

Ingredients:

•	4 1/2 cups party mix
OR	crispy multi-grain cereal
•	2 tablespoons Crisco® Butter Shortening
OR	2 tablespoons Crisco® Butter Shortening Sticks
•	1/2 cup chocolate chips
•	1/4 cup Jif® Creamy Peanut Butter
•	1/2 teaspoon vanilla extract
•	3/4 cup powdered sugar

Directions:

1.	PLACE party mix or cereal into large bowl.
2.	MICROWAVE shortening, chocolate chips and peanut butter in microwave-safe bowl on MEDIUM (50% power), checking at 1 minute intervals until melted.
3.	REMOVE mixture from microwave; stir in vanilla.
4.	POUR over cereal; mix until well coated. Place powdered sugar in plastic resealable food storage bag. Add coated cereal; toss to coat well.
5.	SPREAD onto sheet of wax paper to cool. When cool, pick up with hands and store in airtight container. Refrigerate. Discard excess sugar.

Yield: 5 cups

(Recipe from: JIF)

Easy trifle

Easy Trifle

Layer the following in a trifle bowl starting at the bottom:
Crumpled brownies (try Ghirardelli Double Chocolate Brownie Mix)
Chocolate pudding (try Kozy pudding)
Cool whip
Toffee pieces (try Heath bar pieces)

Repeat layers.

Optional: Add pecans or peanuts.

Baked Potato Soup

Baked Potato Soup

Ingredients:
3 pounds red potatoes
1/4 cup butter, melted
1/4 cup flour
8 cups half-and-half
16 ounces Velveeta cheese, melted (you may add more if you like)
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce

Directions:
Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.

In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and- half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce.
Cover and cook over low heat for 30 minutes, stirring occasionally.

(Recipe from: Becky Wilcox)