2 cups white sugar
1 cup light corn syrup
1/2 cup butter
1/4 cup water
salt to taste
1 teaspoon Vanilla Extract
or use candy flavorings (I.e. Cinimon, Strawberry Banana, Cherry, Cotton Candy, etc.)
5 quarts popped popcorn

You will need a candy thermometer for this.

In a saucepan over medium heat, combine the sugar, corn syrup, butter and water.
Stir and heat to hard-crack stage or 300 degrees F (150 degrees C).
Remove from heat, add vanilla or Flavoring; mix well.
Pour slowly over popped popcorn while stirring.
Wait 5 minutes and shape into 3 inch round balls.

3 cups cubed peeled potatoes
1 cup chopped onion
3 pound pork roast, trimmed
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
A pinch of Salt

Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork.

In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Slice pork crosswise into thin slices and serve 12 ounces for this meal. Serve with all of potatoes, onions, and sauce.

1. Cut one ice cream sandwich in half.
   
2. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. x 2-in. pan. Arrange eight sandwiches in opposite direction in the pan.
   
3. Coat ice cream sandwich layer with whipped topping (cool whip).
4. Sprinkle with 1/2 cup of crushed Butterfinger candy bar.
5. Cover and freeze for up to 2 hours. Remove from the freezer 20 minutes before serving. Cut into squares.



Thanks Mimi, my kids LOVE it!

2 ½ cups sugar
1 ½ cups vegetable oil
1 ½ tsp. salt
3 cups flour
1 ½ tsp. almond extract
1 ½ Tbsp. poppy seeds
1 ½ cups milk
3 beaten eggs
1 ½ tsp. baking powder
1 ½ tsp. vanilla
1 ½ tsp. melted butter

*Beat all ingredients together and bake at 350 degrees for one hour in 2 greased & floured loaf pans.
While still warm, glaze with:

¼ cup orange juice
1 ½ tsp. melted butter
¾ cup powdered sugar
½ tsp. almond extract

Makes 2 loaves or 8 mini loaves
(if making mini loaves, reduce cooking time to 45 min.)

5 cups water
8 slices of bacon
4 oz. sharp white cheddar cheese
1 oz. Parmesan cheese
4 oz. cream cheese
1 lb. uncooked cellentani or cavatappi pasta
1 tsp. salt
1/2 tsp. coarse ground black pepper
1 large leek (white and green portions only)
3 large plum tomatoes

To start pasta mixture, bring water to a boil in 8-qt. stockpot.

Meanwhile, slice bacon crosswise into thin strips. Place into 10-in. skillet; cook over medium-high heat 8-10 minutes or until crisp. Remove bacon from skillet to paper towel-lined plate.

As bacon cooks, grate cheddar and Parmesan cheeses. Add pasta, cream cheese, grated cheeses, salt, and black pepper to boiling water in stockpot. Cover and simmer vigorously 5 minutes, stirring occasionally.

As pasta mixture cooks, slice leek in half lengthwise, then crosswise into 1/2-in. slices. Place into small batter bowl and swish in cold water to remove dirt; lift leeks out of water and stir into pasta mixture. Cook, uncovered, 5-7 minutes or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.

Meanwhile, cut tomatoes in half lengthwise; remove cores and scrape out seeds. Dice tomatoes; reserver 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and half of the bacon. Spoon pasta mixture into serving bowl and garnish with reserve tomatoes and bacon. Serve immediately.

Yield: 6 servings

Chicken Enchilada Soup

(sorry no picture…)

2 T butter
1/2 C diced onion
1/2 C diced bell pepper
1 4oz. can chopped green chili, drained
1 T chili powder
1/2 t cumin
1 C shredded monterey jack cheese (or not)
1 10 3/4oz. can cream of chicken soup
1- 32oz. can chicken broth
2 C diced cooked chicken
6 corn tortillas cut into 1/2″ pieces
1 C sour cream

In a 3 qt. sauce pan, melt butter over medium heat.
Add onions and pepper; cook stirring until softened (about 3 min.)
Add chili, chili powder and cumin and stir constantly for 2 min.
Add soup and broth.
*When adding the 32 oz. can of chicken broth, do not add the entire can, only 3/4.*
Wisk the soup and broth until smooth.
Over medium heat, stir tortillas, sour cream and cheese.
Stir until cheese is melted and hot (if you decide to use it)
Add chicken.
Remove from heat and serve immediately.

If you are counting calories DO NOT make this!!

Crust:

6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:

8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:

4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Chocolate Chip Cake

1 box chocolate cake mix
1 package INSTANT chocolate pudding
1 cup sour cream
1/2 cup water
1/2 cup oil
3 eggs
1 tsp vanilla
1- 12oz bag of miniature chocolate chips

Lightly spray a bundt pan. Mix above together in a bowl. Pour into pan.

Bake 350 for 45-50 minutes. Cool. Sprinkle powdered sugar if desired.

Strawberry Dessert

2 (8oz.) pkgs. cream cheese, at room temp.
1 Cup sour cream
2 Cups powdered sugar
1 tsp. almond extract
1 pint whipping cream
1 full angel food cake, broken in pieces
3 lbs. strawberries
2 T. sugar

With hand mixer, cream the cream cheese. Add sour cream, powdered sugar, almond extract and whipping cream- mix well until creamy smooth.

Wash and slice strawberries- mix with a little sugar to sweeten

Cut or break angel food cake into pieces.

In a big bowl, layer cream mixture, angel food cake pieces, then strawberries. Repeat layers and top with cream mixture. Place a strawberry on top to garnish. Chill. (*this doesn’t keep well, so make sure you have plenty of people on hand to eat it- it will stay good for maybe a day in the fridge.)

Thanks for the recipe Laurel!!!