Caramel Popcorn

 

I usually don’t like caramel popcorn as much as honey popcorn, but is the best and is so easy to make. I love it warm best. You can double the caramel sauce, but I think these portions give a better balance of sweet and savory. Makes one large bowl; serves 6-8. 

Caramel Popcorn

2 3 oz bags microwave butter or plain flavored popcorn

1/2 c (1 cube) butter

1/2 c brown sugar

16 marshmallows

1. Pop popcorn in microwave according to directions; place in very large bowl, careful not to include any unpopped kernels. Set aside. 

2. Melt butter in small saucepan over medium heat. Stir in brown sugar and marshmallows until marshmallows melt and mixture is smooth. Let simmer 1 minutes, stirring constantly. Remove from heat 

3. Pour caramel mixture over popcorn and stir until evenly coated. Eat warm (my favorite) or form into baseball sized balls and store in an air tight container for later. Enjoy!

Corn Dip

I found this randomly online and it’s so good! You really have to like corn, but I loved it with On The Border tortilla chips. It feeds a lot of people. Serve cold. 

Corn Dip

Ingredients

2 cans Mexicorn or Southwest Corn, drained

1 can Rotel tomatoes

1 c mayonnaise 

1 c sour cream 

1 bunch cilantro, chopped 

1. Mix all ingredients in a med-large bowl. Serve immediately or refrigerate. Serve cold with tortilla chips or veggies to dip inside. 

Candied Coconut

I love the dried coconut we used to buy from Costco for road trips. Now that we're in Okinawa without Costco (SNIFF!), I ventured to make my own. SUPER tasty! Takes some time peeling, peeling, peeling, but it's so worth it. Especially if you have easy access to fresh coconut. I found this on one of my favorite recipe websites, allrecipes. Enjoy!!

Candied Coconut

1 whole coconut
1/4 c water
3/4 c sugar
1 tsp salt

1. Bake coconut for 15 minutes at 350 degrees, let cool and crack open with a hammer. Remove meat of coconut in as big of chunks as you can from hard shell. Peel brown skin off meat with peeler. Use peeler to cut meat into thin strips (or use sharp knife) about an inch or two long.
2. Add coconut strips to medium saucepan, cover with water and boil 5 minutes. Drain. Place coconut back into saucepan and add 1/4 c water, 3/4 c sugar and 1 tsp salt. Bring to boil over medium heat. Lower heat to as low as it’ll go while still simmering. Stir constantly until syrup dissipates.
3. Spread coconut out on cookie sheet to cool, separating and opening pieces before they cool. Store in an air right container.

Smoked Salmon Sushi Roll

I crave sushi fort nightly and it gets pretty pricey. The thought of making it myself has intimidated me far too long. These rolls were SO incredibly easy and delicious! Tempura style makes it 200x better. It's cheaper than a restaurant and just as good. Note that you have to cook the rice ahead of time so it can  mostly cool off. I only had one choice of seaweed wraps that I could find and thankfully they were awesome. Makes 6 rolls. Serve with soy sauce, pickled ginger, and a dollop of wasabi for dipping.

Smoked Salmon Sushi Roll

2 c Japanese sushi rice
2 c water
1/4 c brown sugar
6 Tbsp rice wine vinegar
6 seaweed sheets
8 oz smoked salmon, cut into long, thin strips and separated into 6 portions
1 avocado, peeled, pitted, sliced thin and separated into 6 portions, optional
1/2 cucumber, peeled, sliced thin and separated into 6 portions
1/4 c 1/3 less fat cream cheese, cut into thin slices
wasabi sauce or paste, optical
soy sauce, for dipping

1. Cook rice in rice cooker or on stove according to directions with 2 c water and brown sugar. Add rice wine vinegar to hot rice. Spread on large plate to cool. Cut into 6 equal wedges like you would a pie.
2. If using bamboo mat, place plastic wrap on top of it. If not, just use plastic wrap. Place 1 seaweed sheet on plastic wrap. Place 1/6 of rice on top and press as flat as possible, leaving at least 1/2 inch on top and bottom uncovered for sealing. At this point you can carefully turn wrap over so the rice is on the outside (sprinkle with toasted sesame seeds first, if desired), or leave the rice on the inside. Add a line of salmon, avocado, if using, cucumber and cream cheese to the rice, close to the bottom for easier rolling. You could even add a thin line of wasabi to add some spice. Otherwise, serve a dab in your soy sauce for dipping.
3. Slightly wet top of seaweed with wet fingertips. Roll from bottom, closing as tightly as possible. Cut roll into pieces (about 10); repeat for all 6 sheets. Serve immediately.

Jalapeño Pillows

This is a Pillsbury recipe I tweaked (I didn't use Pillsbury brand biscuits...oops). My husband went ga-ga over these. My kids thought they were too spicy (I used 2 jalapeños) but they were good! They'd work as an appetizer (just use smaller biscuits and smaller portions of filling). Makes 8 pillows.

Jalapeño Pillows

8 oz package cream cheese, softened
1 c shredded cheddar cheese
1 jalapeño pepper, seeded and diced, or more according to taste
1 c cooked chicken,
1/4 tsp ground black pepper
1/4 tsp garlic powder
1 can large refrigerator biscuits, 8 count
1 egg
splash of water
garlic salt, to taste

1. Heat oven to 350 degrees. In medium bowl, mix cream cheese, cheddar cheese, chiles, pepper and garlic powder until well combined. Set aside.
2. Separate biscuits. Roll each about 1/8" thick round. Spoon 1/8 of the mixture into each flattened biscuit. Pull dough around filling and pinch hard to seal. Place seam-side down on ungreased cookie sheet.
3. Beat egg in small bowl with small splash of water. Brush tops of stuffed biscuits. Sprinkle tops with garlic salt and pepper, to taste.
4. Bake 12 to 15 minutes, or until golden brown and firm. Serve warm.

Chipotle Chicken

This is a Betty Crocker recipe intended as an appetizer but I used full size drumsticks (with the dip) and served it for dinner. My husband LOVED it. The sauce goes perfectly with the flavors on the chicken. Keep in mind that you need to marinade it 30 minutes. Serves 4 to 6.


Chipotle Chicken

1/4 c chili sauce
2 Tbsp soy sauce
2 chipotle chiles in adobo sauce (from 7 oz can), chopped
2 tsp adobo sauce from can
1/4 tsp garlic powder
1/8 tsp coarsely ground pepper
2 lbs chicken drumettes or drumsticks

1. Mix all ingredients except chicken in shallow dish. Add drumettes or drumsticks; turn to coat. Cover and refrigerate 30 min to marinate.
2. Heat oven to 375 degrees. Line jelly roll pan (15.5x10.5x1") with aluminum foil. Spray foil with cooking spray. Remove chicken from marinade and place in pan. Brush with remaining marinade. Bake 30 to 35 minutes or until chicken is no longer pink when centers of thickest parts are cut.
SERVE with avocado mayonnaise (below).

Avocado Mayonnaise

1 medium ripe avocado, peeled and pitted
2 Tbsp mayonnaise
1/4 c chopped fresh cilantro
1 tsp lime juice
dash of salt

1. Mash avocado in a small bowl. Stir in remaining ingredients until well blended. Refrigerate until ready to serve.

Guacamole

I once found a wet guacamole mix at Costco (Cactus Joe's brand). Holy guacamole it was good! To my detriment, I haven't found it again. With a little kick and a lot of flavor, this recipe is also delicious with chips or on tacos. My husband says it's the best guac he's ever had. What do think? Serves 8+.

Guacamole

Ingredients

3 avocados, halved, pits removed

1 lime, juiced, or 2 Tbsp

1/2 tsp salt

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1/2 medium onion, diced

1/2 jalapeno pepper, seeded and diced
1 tomato, seeded and diced

1Tbsp diced cilantro

1 clove garlic, minced

Directions

1. In a large bowl, scoop avocado pulp and cover with lime juice, toss to coat.

2. Using a potato masher or broad fork add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice.

3.Let sit at room temperature for 1 hour and serve.

Cheese Stuffed Mushrooms

I love mushrooms! These stuffed mushrooms are the bomb. You can add crab meat to make them less creamy, if you'd like. I had leftover filling, which was yummy on celery sticks and saltines. Makes about 2 dozen mushrooms.

Cheese Stuffed Mushrooms

Ingredients:

20 - 24 whole fresh medium-sized mushrooms
1 Tbsp butter
4 coves garlic, minced
1 8-oz package cream cheese, softened
1/4 c grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp garlic salt
1/4 tsp onion powder
1/4 tsp ground cayenne pepper

Directions:

1. Preheat oven to 350 degrees. Lightly grease 7x11 baking pan; set aside.
2. Wash mushrooms in colander; pat dry with paper towel. Carefully remove stems, slicing off any tough ends, and dice.
3. Melt butter in large skillet over medium heat. Add diced mushroom stems and garlic; cook four minutes, stirring frequently. Set aside.
4. In medium bowl mix cream cheese, Parmesan cheese, black pepper, garlic salt, onion powder and cayenne pepper. Once cooked mushroom stems aren't too hot mix them in.
5. Add mixture to large ziplock bag. Cut a small hole in one corner of bag and squeeze filling into mushroom caps. Place in greased baking dish and bake 20 minutes, or until liquid starts to form under caps.

7 Layer Dip

I used fat free refried beans and cheesy taco seasoning and got raving compliments. My husband said his friends were scooping it right out of the dish with their chips. Perfect as a side dish with fritos or tortilla chips for any potluck or for a healthy snack. If you hate any of these ingredients, leave them out (we don't like olives around here so...there yah go). Optional substitutes or additions (it can be 8 or 9 layer dip, why not?): 1 c chopped green onion, 1 lb ground beef, browned and drained, chopped bell pepper, or anything else you like...Serves 8-10.

7 Layer Dip

1 - 16 oz can refried beans
1 - 1 oz package taco seasoning
1 1/2 c shredded cheese
1 c sour cream
1 c guacamole*
1 c salsa
1 c lettuce, washed and shredded
1 - 4 oz can olives
1 c tomato, chopped

1. Mix taco seasoning and refried beans in small bowl until well blended. IF going to serve immediately, cover and microwave for 2 minutes. Otherwise, just stir and smooth evenly on bottom of a 2 qt dish  (I used the size smaller than 9x13 baking dish). Sprinkle cheese evenly over top.
2. Layer rest of ingredients in order listed, smoothing each layer evenly. If you love something a lot, add a little extra.
3. If beans were warmed, serve immediately, or refrigerate until ready to serve.

* The best guacamole starter is Cactus Joe brand, bottled. BEST. GUAC. EVA! Or try this recipe.

Cheese-Stuffed Turkey Meatballs

These are SOOOOO good, and I'm not especially a meatball person. The more I experiment with ground turkey, the more I love it! Give it the right seasonings, and it's as good as or better than ground beef! And without all the grease. :) My kids loved these even, and my husband was IN love. Serve over pasta or on toasted bread for a delicious meatball sandwiches OR serve as hors d'oeuvres, though you would want to cut down on the pasta sauce or use your own. Thank you, foodie77 on allrecipes.com! Makes about 28 large meatballs, so the recipe goes a long way.

Cheese-Stuffed Turkey Meatballs

2 lb ground turkey
3/4 c onion, diced
3 cloves garlic, minced
1 egg
3/4 c Italian-style breadcrumbs
1/2 c grated Parmesan cheese
1/2 c fresh parsley, chopped
3 Tbsp milk
1/4 tsp salt
1 tsp pepper
1 c shredded mozzarella or block cut into about 30 - 1/2" cubes*
1/4 c olive oil
2- 24 oz jars marinara sauce

1. Preheat oven to 375 degrees. Spray large baking sheet; set aside.
2. In large bowl, mix turkey, onion, garlic, egg, breadcrumbs, Parmesan cheese, parsley, milk, salt, and pepper until evenly blended. Form about 28 crude 1 3/4 - inch balls. Poke hole in each ball and add cheese; cover cheese with meat mixture and reform into a prettier ball. Place balls onto greased baking sheet and drizzle olive oil over each ball.
3. Bake in preheated oven 30 minutes, or until meat is no longer pink. Heat marinara sauce in saucepan over medium heat. Once sauce starts to simmer, add meatballs, turn heat to low and simmer about 5 minutes.

* You can use other cheese (I used mozz-cheddar blend and it was still fabulous) or take it out for a lower fat version.