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~The BEST Caramel Corn~

My great friend, Linda Marshall, makes this addictive snack!

  • 1 cup butter
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 6 qts popped corn

Preheat oven to 225 degrees

Heat butter, brown sugar, corn syrup and salt in a saucepan; bring to a boil, stirring frequently.  Boil 5 minutes without stirring.  Remove from heat.

Add baking soda and vanilla; stir well.

Pour over popped corn & mix.  Put in two 9×13 pans lightly sprayed with PAM.

Bake for 1 hour, stirring every 20 minutes.

Cool and seal in ziplock bags or other airtight containers.

For added pizazz, you can drizzle melted chocolate over the caramel corn.

THANKS, Linda!

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admin September 27th, 2008      No Comments »

What a treat we just enjoyed!  I’m sure those in Texas and cowboy-land have heard of this, but I had not; so I decided to give it a try.  We now have a new favorite Tex-Mex snack!

  • 1 can black beans, drained
  • 1 can black-eyed peas, drained
  • 1 can whole kernel corn (shoe peg is best), drained
  • 1 small red onion, finely chopped
  • 1 jalapeno, seeded and finely chopped
  • 2 cloves garlic, crushed
  • 2 Roma tomatoes, chopped
  • 2 ripe avocados, cubed
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp cumin
  • salt & pepper, to taste
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar

Mix all ingredients together.  Let sit for at least 1/2 hour (best if refrigerated overnight to let flavors blend). 

Serve at room temperature with tortilla chips or Fritos.

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admin September 20th, 2008      1 Comment »

My husband just fell in love with me all over again!  We love jalapeno poppers, but I have never attempted to make them until last weekend.  WOW!  They were great!  This is what I used:

  • 10 peppers (nice large sized, with stem still on)
  • 3/4 cup Monterey Jack Pepper cheese, grated
  • 5-6 shakes Tabasco sauce
  • 4 eggs
  • I cup breadcrumbs
  • 1 tbsp oregano
  • 1 tsp garlic powder
  • salt & pepper to taste
  • about 2 cups of oil for frying

I made a “T-cut” into each pepper, taking care to not cut all the way through – just enough to open the pepper to clean out the seeds

Mix together the cheese and Tabasco sauce.  Fill the opening in each pepper with cheese mixture and press shut.

Mix together breadcrumbs, oregano, garlic powder, salt and pepper.  Beat eggs til well blended.  Heat the oil to 320-330 degrees.

Dip the stuffed chilies into the egg, then dip in the breadcrumb mixture.  Repeat to coat each pepper twice.  Place in the hot oil.  Brown on all sides – about 5 minutes.  Drain on paper towels.  Cool slightly.

I served it with apricot jam mixed with jalapeno pepper jelly.  A spicy hot/sweet treat!

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admin September 13th, 2008      2 Comments »

I catered a dinner party the other night and normally I don’t use a recipe I have never prepared before at a party.  But I saw these and came up with a variation of my own, and they were a hit!

Fried Ravioli

  • Olive oil for frying
  • 1 pkg frozen ravioli, any kind (I used cheese)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup finely chopped pecans
  • 2 tbsps chopped parsley
  • 1/2 cup milk
  • 3 eggs
  • salt & pepper

Boil ravioli for about 2-3 minutes only, then transfer to bowl of ice water to stop cooking.

Heat oil in deep skillet or deep fryer.  Mix cheese, pecans and parsley in a large shallow plate.  Beat milk, eggs, salt & pepper in a separate bowl.

Dip the ravioli in the milk/egg mixture, then dredge in the cheese/nut mixture, twice.

Fry in oil about 2 minutes on each side, or 3 minutes total in a deep fryer, until golden.  Drain on paper towels.

Serve hot with a creamy marinara sauce.  I used a jarred marinara sauce, added about 1/2 cup of whipping cream, and doctored it up with some fresh rosemary and fresh garlic.

Mangia Bene!

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admin September 8th, 2008      1 Comment »

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