Candied Popcorn

My sister Lindsey made this popcorn for Norah's school birthday treat.  I am copying her and making it for Leila's school birthday treat.  Lindsey found the recipe and made grape and blue raspberry flavors.  I went with strawberry and grape.

Candied Popcorn

12 cups popped popcorn (I used air popped)
1 stick butter (earth balance buttery stick - milk free)
3 oz package jello - any flavor
1/4 cup corn syrup
1/4 tsp baking soda

Pop popcorn (1/2 cup kernels = 12 cups popped) and place in a large bowl (try to remove all unpopped kernels).  Melt butter, stir in jello mix and corn syrup.  Microwave in 30 second intervals until boiling.  Add baking soda and stir well, it should be frothy and slightly lighter in color.  Pour mixture over popcorn and stir until well coated, microwave 30 seconds, stir, repeat twice, just be careful not to burn the popcorn (the longer you microwave, the crunchier it will be).  Pour over wax paper to cool.  Separate and store in airtight container.

Oven Baked Bacon

Jeremy and I met working at Russ' Restaurant.  At the restaurant, they cooked bacon in the oven.  It turns out tender crisp which is exactly how I like it.  I looked online and found Martha's recipe for the time and temperature (picture is from Martha Stewart's website).

Oven Baked Bacon

1 package bacon

Grab a large baking sheet with edges (you do not want bacon grease falling into the bottom of your oven).  Place tin foil over the pan for easy clean up and put a few ripples in it so that the bacon grease has some places to drain.  Or you can use parchment paper like Martha.  Lay bacon strips on the pan, try not to overlap.  Bake at 400° for 15-18 minutes, or desired doneness, rotating the sheets once. Transfer strips to a paper towel to drain.

Chicken Rice & Vermicelli

I had some leftover chicken to make into a new meal and didn't want to just reheat it plain, so I decided to serve it with Rice & Vermicelli.  Then I decided the chicken might taste better if I added it to the rice mixture.  I was right.

Chicken Rice & Vermicelli

2-4 cups chicken - cooked and cubed
1 box rice & vermicelli - chicken flavor
2 T butter
2 1/2 cups water

Add rice and butter to a pan, heat until rice starts to brown, do not burn.  Add seasoning mix and water.  Stir until seasonings are well blended, add chicken.  Cook 5-10 minutes or until water is absorbed.

Caramel Fruit Dip

This is what I remember as my mom's go to fruit dip while I was growing up.  It is great with apples, bananas, whatever you want to dip!

Caramel Fruit Dip

1/2 stick butter
1 cup sour cream
1 tsp vanilla
3/4 cup brown sugar

Melt butter, whisk in sour cream and vanilla.  Whisk in brown sugar.  Keep refrigerated.

Strawberry Jello Poke Cake

I needed to make a dessert for a family gathering the other day and wanted something quick and easy.  I was also going for delicious.  This was both.  My sister thought that you poked the cake with your finger, and I guess you can, but I use a straw.

Strawberry Jello Poke Cake

1 box cake mix
1 box strawberry jello
1 jar vanilla frosting
eggs
vegetable oil
water

Make 9x13" cake according to the directions on the box.  While cake is still hot from the oven, poke lots of holes in it.  Make jello according to box directions and pour hot liquid over the cake.  Let cool and frost.

Pineapple Fruit Salad

This is my mom's recipe and it is divine!  I like to cut the pineapple chunks in half, but you can also leave them.  You can also add or remove fruit, whatever is in season.

Pineapple Fruit Salad

1 box vanilla pudding mix
1 can pineapple chunks
8 oz tub cool whip
1 can mandarin oranges
2 packages strawberries
2 packages raspberries
1 package blueberries
2 bananas

Drain pineapple juice into measuring cup, retain 1 cup juice.  Mix pineapple juice with pudding mix.  Fold in cool whip.  Reserve some fruit for decoration, then add in drained mandarin oranges, sliced strawberries, raspberries, blueberries, and sliced bananas and mix until well coated.  Place decorative fruit on top.

Chicken Stuffing Casserole

I was surprised that I did not already have this recipe on the blog.  We had it constantly before we had kids and somehow it went out of our dinner rotation.  I can't say the girls were super excited about it, but Jer and I enjoyed having it again.  I think that I modified a recipe to create this.

Chicken Stuffing Casserole

2 cup chicken - cooked & cubed
1 package stuffing mix - chicken
1 cup sour cream
1 can cream of chicken soup
1 can corn - drained

Prepare stuffing according to directions on box. Mix sour cream, cream of chicken soup, chicken, and corn together in a 2-quart casserole dish. Top with prepared stuffing and bake at 350° for 30-45 minutes.