Yummy Carmel Corn

This make a yummy crunchy- sticky treat!  Great to bag up and share for holidays.

6 Quarts popped popcorn (2 bags microwave natural)
1 Cup mixed nuts
2 Cups brown sugar
1/2 Cup lt. karo syrup
2 sticks butter or margarine
1 tsp salt
1/2 tsp baking soda
1/2 tsp. vanilla

Preheat oven to 250'
Pop popcorn and remove old maids.  Spread out on cookie sheets or roasting pan.
Add nuts

Melt butter, add brown sugar, salt and karo syrup. Stirring constantly over med-high heat bring to boil.
let boil 5 minutes without stirring
Remove from heat and add soda and vanilla.
pour over popcorn, stirring to coat.  Bake for 45 minutes stirring every 15 minutes!
YUMMY!

Fruit Kabobs

We have been making these all summer. I usually just put an assortment of fruit out and let the kids create. They also like to add in one large marshmallow as well. They are a fun, healthy snack that my kids love!

Black Bean Pot Stickers

Black Bean Filling for Pot Stickers
*measurements are approx.

1 can black beans drained
Minced onion 1/2 to 1 cup depending on how much you like
2 cloves of garlic minced
fresh or powdered ginger to taste
1 tablespoon lemon juice
tablespoon of sesame seeds
tablespoon of soy sauce
Sesame or Olive oil
Won Ton Wrappers

Cook the onions, garlic and ginger in oil until the onions are translucent. Add the can of beans, lemon juice, sesame seeds and soy sauce. Cooked till heated thru.

Place a spoonful in your favorite won ton wrap, pinch closed, cook and serve.

* we fried them, but on the won ton wrap wrapper all recipes provided were baked in the oven. so we'll try that next time to see the difference.

Fruit Dip

Combine:
1 -8oz. pkg. Cream cheese
1/2 c. brown sugar
1/4 c. white sugar
-Mix until smooth.

Add:
1/2 bag Heath toffee chips

Refrigerate & dip to your heart's content.

Veggie Pizza

2 cans Crescent rolls
1/2 C. mayo
1 -8oz. pkg. cream cheese
1/2 pkg. ranch dip mix

Lay crescent rolls out flat on a cookie sheet. Follow baking instructions on pkg. Allow to cool. Combine mayo, cream cheese and ranch dip mix. Spread into a thin layer over crescent rolls.

Top with your favorite veggies and shredded cheese. (I usually use shredded carrots, broccoli,tomatoes, peas, cucumbers, and olives)

Eat within 1-2 days.

Clubhouse Chicken Squares

2 packages (8 oz.) refrigerated crescent rolls
1 package (8 oz.) cream cheese, softened
2 tbsp mayo
1 small clove garlic pressed
1 tsp All Purpose Dill Mix (optional)
1 can (10 oz.) chunk white chicken, drained and flaked*
1/2 small cucumber
2 plum tomatoes
1/2 cup (2 oz.) shredded cheddar cheese
6 slices bacon, crisp-cooked and crumbled

Preheat oven to 375° F.
Unroll one package of crescent rolls across one end of the bar pan with longest sides of dough across the width of the pan. Repeat with other package. Use the baker's roller to seal the perforations and press up the sides to form a crust.
Bake 12-15 minutes, till golden, then remove to stackable cooling rack and cool completely.
Mix mayonnaise, cream cheese, dill and pepper until smooth. Spread over crust. Sprinkle remaining ingredients over cream cheese. Cut and serve.

Hot Pizza Dip

1 8 oz. package cream cheese softened
1 tsp. dried Italian seasoning
1 C. mozzarella cheese shredded
3/4 C. parmesan cheese
1 8 oz. can pizza sauce
1/4 cup. green pepper chopped, sliced green onions or pitted olives.

Preheat oven to 350° F.
Combine cream cheese and Italian seasonings , spread onto a 8" mini-baker.
In a small bowl, combine mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining mozzarella cheese mixture. Bake for 15-20 minutes or until bubbly. Top with bell pepper. Serve with toasted baguette slices.

Mini Ham Puffs

Last night we hosted a baby shower and had some yummy appetizers that were super easy to make courtesy of Pampered Chef. I have been requested to post the recipes.

So here is #1: I tried to find a picture but didn't have any luck.

1 package (2.5 oz) processed ham, chopped
1 small onion, chopped (about 1/4 cup)
1/2 cup shredded swiss cheese
1 egg
1 1/2 teaspoons Dijon mustard
1/8 teaspoon ground black pepper
1 package (8oz) refrigerated crescent rollsDirections

Preheat oven to 350 degrees
Finely chop ham and onion and place in a bowl.
Add cheese, egg, mustard, and pepper; mix well.
Lightly spray a mini muffin pan with any type of oil spray.
Unroll crescent rolls and press dough into one large rectangle.
Cut into 24 pieces.
Press dough pieces into muffin cups using a mini tart shaper dipped in flour.
Fill each muffin cup with ham filling.
Bake 13 to 15 minutes or until lightly brown. Remove from pan and serve promptly.

per serving: (2 appetizers): Cal. 110, Fat 6 g, Sat. Fat 2 g, Chol. 25 mg, Carb. 8 g, Pro. 4 g, Sod. 260 mg, Fib. 0 g

Lion House Onion-Cheese Stuffed Mushrooms

Lion House Onion-Cheese Stuffed Mushrooms

½ lb. fresh mushrooms
1 – 3 oz. pkg. cream cheese, softened
3 T. fine dry bread crumbs (I use Italian style)
2 T. finely chopped fresh parsley (I omit this)
2 t. freshly grated onion
¼ t. paprika
¼ t. salt

Clean mushrooms and remove stems. Place the mushrooms upside down on an aluminum-foil lined cookie sheet. Discard stems or use for another purpose. Combine remaining ingredients in a small bowl and fill each mushroom each mushroom cap. Broil until lightly browned. Makes about 15 appetizers (I double the recipe and use 15 large mushrooms and also use ½ light cream cheese & ½ regular).

Lion House Festive Cheese Ball

Lion House Festive Cheese Ball

2 – 8 oz. packages cream cheese, softened (I use 1 pkg. light cream cheese & 1 pkg. regular)
2 c. grated sharp cheddar cheese
2 T. finely chopped green onion
2 t. Worcestershire sauce
1 t. lemon juice
½ t. lemon pepper
1 c. finely chopped nuts (use your favorite, I use almond gems)
½ c. chopped parsley (I use dried parsley)

Combine all ingredients, except nuts & parsley, in a medium bowl and mix until well blended. Divide the mixture in half and spoon into 2 small bowls lined with waxed paper. Refrigerate for several hours. Lift out waxed paper from each bowl, and mold cheese into a ball, using waxed paper to protect hands. Roll each balled in chopped nuts and parsley. Refrigerate. Remove about 15 minutes before serving; serve with a variety of crackers. Makes 2 small cheese balls.