CRUNCHY CARAMEL CORN

(The Father's Day Recipe)
1 cup butter (no substitutes)

2 cups light brown sugar

1/2 cup light corn syrup (like Karo)

1 tsp. salt

1/2 tsp baking soda

1 tsp vanilla extract

1 cup popcorn kernels, popped **

Preheat oven to 250 degrees.

Remove any un-popped kernels, and place popped corn in a LARGE bowl.

In a saucepan over medium heat, melt butter.

Stir in brown sugar, corn syrup, and salt.

Bring to a boil, stirring constantly.

Boil, without stirring, for FOUR minutes.

Remove from heat and stir in baking soda and vanilla.
Stir until mixture appears foamy and lighter in color.

Pour over popcorn and stir until completely coated.

Spread caramel corn evenly onto two baking sheets.

Bake in 250 degree oven for 45 minutes, stirring every 15 minutes.

Allow to cool completely, then break into pieces.

Store in zip top bags or airtight container.

** May use 4 bags microwave popcorn.  If using buttered/salted corn, reduce added salt to 1/2 tsp.
Note:  Each cup of kernals makes about 23 cups of popped corn.
Each batch makes about 12 (2-cup) servings

Yummy Apples

Yummy Apples 

Serving Size: 8

Ingredients
3 pounds cooking apples
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1 pinch nutmeg
1/4 cup butter

Cooking Directions
Core, pare and chop apples into bite-size chunks.
Put some lemon juice on the slices to prevent discoloration.

Place in saucepan with water over medium heat.
Sprinkle with sugar, cinnamon and nutmeg.
Add butter
Cook, covered for about 15 minutes until hot and tender

Pizza Fondue

1 pound ground beef
1 chopped onion
1 Tablespoon cornstarch
¼ teaspoon garlic powder
20 ounces pizza sauce
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1 loaf French bread, cubed

Cook and stir beef and onion together until done. Stir in cornstarch and garlic powder. Add pizza sauce. Heat to boiling. Reduce heat and add cheeses, stir until melted. Serve in fondue pot with cubed French bread... toasted if desired.

BLT Pasta Salad

• 3 c. corkscrew pasta
• 1/2 c. milk
• 10 slices of bacon
• 1 clove garlic, minced
• 1/2 tsp. thyme
• 1/3 c. mayo
• 3 Tbsp sour cream
• 3/4 c. grape tomatoes
• 1/2 c. chopped lettuce, packed
• 2 tsp. fresh parsley, chopped
• 1 Tbsp grated Parmesan
• salt and pepper to taste

Directions

Boil the pasta in salted water according to package directions. Drain and rinse, then pour into a large bowl. Stir in the milk and set aside.

Cook the bacon on medium heat until crispy. Remove from the heat, pat dry, and crumble. In a separate pan, bring 1 tsp. of bacon drippings to low heat. Add the garlic and thyme, allowing it to cook for no more than a minute. Pour the garlic and drippings into the bowl of pasta and mix. Stir in the sour cream and mayo until thoroughly incorporated.

Halve the grape tomatoes and add them, as well as the lettuce, to the pasta. Gently toss to coat the vegetables. Mix in all but 1 tsp. of the bacon. Stir in the parsley, Parmesan, salt, and pepper. Garnish with the remaining bacon and additional parsley.

Baked Apples

8 to 10 apples, cored and halved
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
2 teaspoons butter, melted
1 cup water

Heat oven to 350 degrees F.

Place apples in greased 13 x 9-inch dish. In a saucepan, mix remaining ingredients together in order given, and bring to a boil. Simmer, stirring until thick. Pour syrup over apples and bake for 35 to 40 minutes or until tender.

Green Chile Cheese Bread

1 loaf French bread (baguette)
1 cup (2 sticks) butter
4 ounces mild diced green chiles
1 cup monterey jack cheese, grated
1/4 cup mayonnaise
1/2 teaspoon garlic powder

Slice French bread into 1/4-inch slices. Cream butter and mix with the other ingredients.

Spread mixture evenly on the bread slices and place face up on a cookie sheet.

Place under a broiler until bubbly.

My Mom's Peanut Butter Cookies

1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1/2 cup shortening

1/2 tsp. vanilla
1 egg
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
* Extra granulated sugar, optional

Preheat oven to 350.
Cream together sugars, vanilla, peanut butter, and shortening.
Beat in egg.
Sift together dry ingredients; add to creamed mixture and stir to combine.
Roll into balls, place on cookie sheet, and lightly press with fork tines.
Bake 10 - 12 minutes
* If desired, roll balls in extra sugar before placing on cookie sheet.