Author: sarah

Caramel Popcorn Balls

2 qt. popped corn (approximately 1/2 cup — unpopped)
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon white vinegar
1/4 teaspoon salt
3/4 cup butter

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Combine sugars, corn syrup, water, vinegar and salt in a 2 quart saucepan. Heat to boiling over medium heat stirring frequently. Cook, stirring constantly to 260 degrees on a candy thermometer. Reduce heat to low and stir in butter until melted. Pour syrup over popped corn. Sitr until corn is well coated and cool slightly. Butter hands, and shape corn into balls. Place on waxed paper.

Caramel Nut Rolls

Rolls:

1 package active dry yeast
1/2 cup warm water (110 degrees)
1 cup warm milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
4 cups sifted flour
1 egg

Filling:
1/2 cup melted butter
1/2 cup brown sugar
2 teaspoons cinnamon Topping:
1 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 cup chopped pecans

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To make rolls: soften yeast in warm water for 5 minutes. Combine warm milk, sugar, shortening, and salt. Cool this mixture to lukewarm. Add 1 1/2 cup flour and beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise until doubled (about 2 hours). Divide dough. Roll each half into 12×8 inch rectangle. Brush each rectangle with 1/4 cup melted butter. Combine remaining filling ingredients and sprinkle both halves of dough evenly with filling mixture. Roll lengthwise as for jelly rolls. Seal edge of each roll. Cut rolls into 1 inch slices. In saucepan, combine all topping ingredients except nuts. Heat slowly, stirring often, until bubbly. Remove from heat and add nuts. Divide mixture into 2 9 inch round cake pans. Place rolls, cut side down, over mixture and let rise in warm place until double in volume, 35 to 45 minutes. Bake at 375 degrees for about 20 minutes. Cool 2 to 3 minutes; invert on rack and remove from pan. Makes 2 dozen rolls.

Bierocks

8 rhodes frozen whole wheat rolls
1 pound ground beef
1 small onion — chopped salt and pepper — to taste garlic powder — to taste
1/2 head cabbage — finely shredded
1 tablespoon margarine

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Place frozen rolls in greased muffin tins, and cover with plastic wrap sprayed with cooking spray. Let rise at room temperature for 3 hours. Brown ground beef and onion. Drain grease. In same pan melt margarine and saute cabbage until wilted. Return beef to pan with cabbage and season with salt, pepper and garlic powder to taste. Roll out each roll, fill each with beef and cabbage mixture and seal by pinching edges together. Place bierocks seam side down on greased cookie sheet. Bake at 350 degrees for 15-20 minutes, until golden brown.

Butterflies

1 cup butter, — chilled
1 1/2 cups flour
1/2 cup sour cream
3/4 cup sugar

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Cut butter and flour together with a pastry cutter or fork. Stir in sour cream. Shape mixture into a 4 1/2″ square, place on waxed paper, and refrigerate 2 hours. Cut dough into 4 pieces: work with one piece at a time. Sprinkle 2 tablespoons sugar on waxed paper surface and coat dough in sugar. Roll dough in 12″x5″ rectangle, flipping often. Do not reroll any scraps. On 12″ edge of rectangle, mark center. From each short end, roll dough to center mark. Complete this process with remaining 3 rolls. Wrap rolls and refrigerate 2 hours. Cut chilled rolls into 3/8″ slices. Dip each slice into sugar on both sides. Bake on foil lined baking sheet at 375 degrees until golden. Turn over, and bake 3 minutes more. Cool on wire rack.

Brenda’s Peanut Clusters

1 1/2 pounds almond bark
12 ounces semisweet chocolate chips
20 ounces salted peanuts

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In a large microwave safe bowl, melt the almond bark in the microwave on high heat for 3 to 5 minutes. Add the chocolate chips and stir to melt. Stir in the peanuts and drop mixture by rounded tablespoonfuls onto waxed paper. Butterscotch or peanut butter chips may be substituted for the chocolate chips in this recipe, if desired.

Brenda’s Fruit Salad

1 large can peaches and juice
1 large can chunked pineapple, drained
3 sliced bananas
1 package frozen strawberries (or 2 cups fresh)
1 package french vanilla instant pudding
2 tablespoons Tang

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Mix pudding, Tang, and peach juice together. Stir in fruit.

Bo’s Cinnamon Rolls

2 packages active dry yeast
2 1/2 cups lukewarm water (105-115 degrees)
1 teaspoon sugar
1 package 2 layer size white cake mix
1 egg
1/3 cup oil
1/2 teaspoon salt
6 cups all-purpose flour
4 tablespoons melted butter
1 cup sugar
1 1/3 tbs. cinnamon

Powdered Sugar Icing:
4 cups sifted powdered sugar
2 teaspoons vanilla
3 tablespoons milk

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In a large bowl, stir yeast into warm water; add 1 teaspoon sugar and let stand 5 minutes, or until foamy. Add cake mix, egg, oil, salt and 1 cup of the flour. Beat with electric mixer until well mixed. Gradually add remaining flour, mixing by hand to form a soft dough (dough will be sticky). Cover and let rise for about 1 hour or until doubled in size. Stir dough down; cover and let rise again. Stir dough down again. Divide dough in half. Turn one portion of dough onto a floured surface. Turn to coat lightly with flour for easier handling. Roll dough into 12 x 8 inch rectangle. Brush with 1/2 the melted butter. Combine the 1 cup sugar and cinnamon and sprinkle 1/2 of this mixture over the buttered dough. Roll up from long side, jelly roll style. Pinch to seal edge. Cut crosswise into 12 rolls and place, cut side down, in greased 13x9x2 pan. Repeat with remaining portion of dough. Cover and let rise 45 minutes or until nearly doubled in size. Bake, uncovered, at 350 degrees for 25 minutes or until lightly brown and rolls sound hollow when tapped. Makes 24 rolls. Rolls may be finished with powdered sugar icing if desired. Mix all icing ingredients in a small bowl until thoroughly combined and of drizzling consistency. More milk may be added if necessary. Drizzle icing over rolls before serving.

Black Bean Chili Salad

1 12 ounce package black beans
2 cups chopped onion, — divided
12 cloves chopped garlic, — divided
2 20 ounce cans diced tomatoes, — undrained
1 pound ground beef
1 green pepper, — chopped
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1/8 teaspoon crushed red pepper

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In large pot, cover the black beans with water and bring to a boil. Turn off heat; let the beans soak for at least 4 hours. Turn on heat; add 1 1/2 cups onions and 8 cloves garlic; simmer until beans are tender. Drain liquid from beans. (Beans can be cooked in advance and frozen until needed.) Add tomatoes to beans and cook on low heat. Meanwhile, brown ground beef in skillet with remaining onion, green pepper, 4 cloves garlic, salt, pepper, chili powder, cumin and red pepper. Drain off fat and add meat mixture to beans and tomatoes. Heat through. Serve on individual plates garnished with any of the following accompaniments: cheddar cheese, lettuce, avocado, and/or sour cream.

Mom’s Beef Stroganoff

1 pound beef tenderloin or sirloin steak, — sliced 1/2″ thick
2 tablespoons butter
1/2 pound sliced mushrooms
1/2 cup minced onion
1 10 1/2 ounce — can beef broth
2 tablespoons catsup
1 clove minced garlic
1 teaspoon salt
3 tablespoons flour
1 cup sour cream
3 to 4 cups hot cooked noodles

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Cut meat across the grain into 1/2 inch strips, 1 1/2 inches long. Melt butter in large skillet. Add mushrooms and onion, cook until tender and remove from skillet. In same skillet brown meat. Reserve 1/3 cup beef broth and stir in remaining broth, catsup, garlic, and salt. Cover and simmer 15 minutes. Blend reserved broth and flour. Stir into meat mixture. Add mushrooms and onion. Heat to boiling stirring constantly 1 minute. Reduce heat and stir in sour cream. Serve over noodles.

Batter Fried Chicken

Fritter Batter:
1 cup milk
1 egg
4 tablespoons oil
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon pepper

4 chicken breasts
2 chicken bouillon cubes
1/2 cup flour
1 teaspoon celery salt
1 teaspoon salt
1/2 teaspoon pepper
dash thyme

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Prepare fritter batter by combining milk, egg and oil. Beat thoroughly. Sift together and add the flour, baking powder, salt and pepper. Set batter aside. Debone and cube chicken. Place chicken pieces and bouillon cubes in a large saucepan and cover with water. Bring to a boil, cover, and simmer on low heat 20 minutes. Drain through a colander. Pat dry with paper towels. Mix flour, celery salt, salt, pepper and thyme. Coat chicken with flour. Dip pieces into fritter batter with tongs. Deep fry 5-7 minutes in 360 degree oil.