I made this yummy popcorn for Thanksgiving.  It keeps sooooooo well we’re still eating on it.  By all means it is gift worthy and taste much better than the canned stuff you get at Wal-mart. *note: just don’t let the oil “pop” you when popping your corn!

Oven Carmel Corn

8 or 9 quarts of popped corn

2 cups of Brown Sugar

1 cup butter

1/2 cup white Karo Syrup

1 tsp. salt

1 tsp. vanilla

Boil all ingredients except corn for 5 minutes, mixing well and stirring occasionally. Remove from heat. Pour over popped corn, mixing well. ( I used four cookie sheets to place the popcorn on) Place in 250 degree over for 1 hour, stirring occasionally. Store in air tight container.

Allow me to introduce to you the new link in my side bar… It’s the pumpkin with the title of this post on it.

While on my blogging break I was asked to take part in a recipe blog.  It’s put together by six moms from all around– literally.  One is from Canada, two are from Michigan, another is from South Carolina, ect. I met some of these girls while travelling with Life Action Ministries 8 years ago. They graciously asked me to join their site.  If you feel like you get in a cooking rut at times and are looking for quick, easy, yummy recipes to feed your family with, check in regularly at this site.  I’m pretty sure you’ll get some great ideas that most likely will fit outside of your areas normal dinner fare.

I guess the autumn weather is making me hungry…. two recipe posts in one day. Anyway I’ve had these delicious sandwiches on my mind and must share!!  My friend Laurie moved from her lifetime home in Michigan several years ago to Arkansas.  Along with her fantastic “northern” vocabulary she brought a great family and some fantastic recipes with her.  These sandwiches are one of her best. They are quick, easy, uniquely different, and best of all YUMMY!  I recommended them for a meal that requires little preparation as well as a party dish.  Try them– you won’t be disappointed.

1 2-3 lb roast ( I use beef)

1 whole onion thinly sliced

1 16 oz. jar of banana peppers

fresh garlic cloves diced (add to taste)

Salt and Black pepper to taste

Hoagie Buns and Provolone Cheese slices

Put all ingredients in crock pot except buns and cheese.  Cook on high at least 6 hours.  Keep cooking on low for as long as you need to after that.  When ready to eat use fork to shred meat. Meat should be VERY tender.  Leave juice in the bottom of the crock pot with shredded meat.  Top buns with meat and a layer of cheese.  If you like, toast prepared sandwiches in oven @ 425 degrees until cheese melts.

* Note: Steven saw me preparing these a few days ago–  when he saw me dump an onion and a jar of peppers in he was NOT intrigued. (he’s not a big fan of these items)  Yet when dinner time came around he LOVED them!!!!  The peppers and onions cook so long you can’t see them at all when served.*

Today I’ve been preparing for a 7th and 8th grade girls Sunday school party my co-teachers and I are hosting tomorrow evening.  I wanted to make some homemade sugar cookies with my new pumpkin and leaf shaped cookie cutters.  However, the recipe I’ve used for years I’ve come to be disappointed with.  The dough is yummy but the cookies are just too crisp once baked!!  In my opinion the words “crisp” and “sugar cookie” don’t go together! 

I’m all about the soft and chewy frosted cookies on the Wal-mart aisle, if you know what I mean. The homemade touch is always special though, so I set out to find a new recipe.  I googled “soft” sugar cookie and had thousands of recipes to choose from instantly.  Isn’t google is amazing?!?!?  I made two of them that looked interesting and sounded exactly like what I was looking for.  My neighbor two doors down came over and helped me cut them out.  Here’s the winning recipe!  It most definitely has replaced the old one.

CREAM CHEESE COOKIES

1½ C sugar
1 C butter
1 8oz pkg cream cheese
1 egg
1 tsp vanilla
½ tsp almond extract
3½ C flour
1 tsp baking powder

In a mixing bowl cream sugar, butter and cream cheese until fluffy.
Add egg and flavorings, beat smooth’
Stir together the flour and baking powder, add to creamed mixture and mix thoroughly.

FOR CUT-OUT COOKIES
Chill dough. Roll out on surface dusted with a mixture of ½ powered sugar and ½ flour, ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on un-greased cookie sheet and bake in a 375° oven for 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost.

These cookies rolled out so easily and looked perfect once baked.  However, I’ve yet to find the perfect glossy frosting glaze.  Any suggestions???

I don’t know about you but I will ALWAYS choose a hometown restaurant over a chain anytime!! One of my favorite sandwich places back home is Stoby’s. They are famous for their cheese dip and train car dining! – yep old fashioned train car remodeled into a restaurant! There are now two of them. One is in Conway and one in Russellville. If you’re ever nearby you otta stop in. You won’t be disappointed- I garuntee!!

It’s been perfect summertime sandwich weather lately and I thought you might like to try out one of my favorite Stoby’s recipe.

Stoby’s chicken Salad

1 whole chicken (I prefer to use 5-6 chicken breast)

2 gal water ( a bit less if you use the breast)

1/2 tsp curry powder

1/4 tsp. pepper

1/4 tsp. salt

3 sticks celery (2 sticks chopped)

3/4 c. sliced almonds

1 c. seedless grapes (white or red)

BASE:

2c. mayonnaise

1/2 tsp. curry powder

1/4 c. soy sauce

In large pot place whole chicken (or 5-6 chicken breasts) in 2 gallons of water; add 1 stick celery(whole) curry powder, salt, pepper. Boil for 1 hour- (boil 30 minutes if using chicken breasts). while chicken is cooking prepare the base. Combine the mayonnaise, curry powder, and soy sauce in a mixing bowl. Mix thoroughly. Remove chicken from pot. Carefully debone chicken on a cutting board. Cut chicken into small pieces. In a large mixing bowl combine chicken, base, chopped celery, almonds, and grapes. Stir until completely mixed together. Chill immediately. Ready to serve in 2 hours. Serves 4 to 6- More or less almonds & grapes according to taste. Very good served on a wheat berry bread, cranberry bread, or even just a bed of lettuce!!!

Some of you know that we lived in Jay, Oklahoma for 9 months of our lives (I’ve got some intriguing stories from our time there). The population of that town is over 75% American Indian. One of the GREAT recipes I took from there is called Indian Tacos. They are so easy to make for hundreds of people for maybe a fund raiser or just for two. It’s a yummy summer dish!! Here’s how (I’ll give directions for 2-4 people):

Prepare all the taco toppings you normally would consider for a Mexican night- Lettuce, tomatoes, cheese, sour cream, olives, salsa, ect..

Next -Brown 1 lb. hamburger meat. Add taco seasoning as directed. Instead of preparing refried beans add a can of drained black or kidney beans to your browned meat. Let simmer.

How to make the fry bread- You can google fry bread recipes online but I learned a little cheat trick that I like to use for small numbers. Thaw two frozen yeast rolls (Rhodes is the brand I use) per person. Once they are soft, roll two at a time together until they make one paper thin circle. Heat a pan with a 1/4 inch of oil standing in the bottom to medium high. Place in hot oil and watch the magic. They will puff up in seconds. Flip over to brown the other side and then remove. These should be prepared last because they cook so quickly.

Pile everything on a crispy piece of fry bread!! You eat them with a fork and knife, slicing off each bite. YUMMY!!!!

My sister-n-law is an amazing person! I couldn’t ask for better!!! She is talented at so many things and has a heart like non-other to serve those around her. But one of the things I want to share with you is that she is also the best green bean cooker in the world- no joke– in the WORLD!!!! I asked her if I could share her recipe with you and she said “yes.” These green beans are to die for! (not really… but I needed an expression with great emphasis =)) You’ve GOT to try them–

Here’s the recipe- GREEN BEAN BUNDLES

2 cans of whole green bean

1/4 cup of butter

3/4 c. brown sugar

1/4 c. worcheshire ( I can’t spell this)

6 pieces of bacon

Heat oven to 375 degrees. In saucepan melt butter, sugar, and worcheshire sauce. Bring to boil. Set aside. In 9×13 pan bundle green beans with bacon and tooth pick. Pour sauce on top. Bake 30 minutes. Broil @ least 2 minutes to crisp.

* these are so good that I ALWAYS double it when I make for more than two people. You won’t have any left- trust me!

Thanks for letting me share Sarah!

When Steven and I got married there were very few things he liked to eat. Taco Bell was pretty much a main source of nutrition for him. If I were a chemist I’m pretty sure I could deduce an addictive additive in their chicken quesadilla combo. Anyhow, spaghetti of all things was one thing he did NOT like until…. he had mine =). It’s such a simple dish but we do serve it for company occasionally, just because we think it’s really yummy. Here’s how I go about it:

Saute in a Tbsp of olive oil several crushed garlic cloves, an onion chopped finely, bell pepper diced, a fresh tomato chopped, and 7-8 fresh mushrooms. Do this just until the onions run clear. Don’t brown.

Next remove casings from 3-4 mild Italian sausage links and sear in pan. I don’t cook all the way through, just enough to avoid a boiling effect. I also leave the meat fairly chunky, probably 1 inch in diameter.

In large crock pot place prepared onion mixture, meat, one can of spaghetti sauce (I use wal-mart brand), and a dash of Italian seasonings. I also add one tbsp of grape jelly (read it in a magazine years ago) and a small dash of ground cayenne pepper. Just enough to give it zip! Let simmer in crock pot as long as you need too. We like either rotini or angel hair pasta with our sauce.

Add garlic bread, salad, and voila… Very Easy! Very Yummy!! Which makes a VERY good combination!!

If you want to try it come on over tonight– that’s what we’re having. We’d love to see you….

The weather was beautiful yesterday- light breeze, 75 degrees, and sunshiny! The last few days of storms and 40 degree weather had put a damper on my spring fever. [My house is messy again- sad]

Anyway, with the good weather my fever’s returned- I’ve got another list!! The first thing on it is to construct a flower bed. My mom gave me a box full of Canna bulbs and over 50 gladiolus bulbs yesterday. I’m not a gardener but I can’t wait to plant them! Hmmmm… maybe I’ll become one. Flower bulbs are such a fantastic reminder to me about how God is about doing “new” things in our lives and relationships (ref. post “Heart Matters”) Bulbs are so unattractive and SOOO much work but the beauty that unfolds from them is breathtaking! I can’t wait to see them grow… I’ll definitely post pics.

With our visit to my childhood home and the gorgeous weather something triggered my taste buds to remember my “to die for” favorite dessert. I requested it for my July b-day on more than one occasion growing-up. There’s a strawberry version that I’ve had, but this one is by far the best!! My mom is the only one that’s ever made it like this that I’ve had-

Peach Pretzel Salad

Mix together:

2 cups crushed pretzels – 3/4 cup melted butter – 3 tsp. sugar

pat in 13x 9 pan and bake @ 400 degrees for 8 minutes. cool completely.

Cream with Mixer:

8 oz. softened cream cheese- 1 cup of sugar- 1 sm container of cool whip

Spread creamed mixture on cooled pretzel mixture.

Last Topping:

1 lg. pkg of peach jello – 2 cups boiling water – 1 lg Can of Peaches diced and drained

Dissolve jello in boiling water. Cool until partially set. Stir in fruit. Pour over cream cheese mixture. refrigerate until set. Enjoy!!

This afternoon I’ve been folding laundry and watching food network while the kids nap. Robin Miller was making what looked like a fabulous Chicken Picatta recipe with artichoke hearts chopped up in it. Yumm! I love anything with artichokes. She talked about her mom making stuffed artichokes every year for her b-day. That just made my mouth water. I’ve never made stuffed artichokes and don’t have a recipe. Do you guys have a recipe for those that you can share? Or really any yummy recipe with artichokes in it? Like I said they are my FAVORITE!!

Please don’t let me down… =)