Gooey Caramel Popcorn

2 1/4 cup Brown Sugar

1 cup Corn Syrup

1 cup Butter

1/2 tsp Salt unless your popcorn is salted (like microwave popcorn)

1 can Sweetened Condensed Milk

1 tsp Vanilla

2 large bowls of Popped Popcorn

Combine first 4 items in medium saucepan and stir over medium/high heat. Stir continuously. Let boil for 2-3 minutes (no longer) and then remove from heat. Add the milk and vanilla. Return to heat and stir until is just barely starts boiling again. Remove and drizzle over popcorn. Stir well, to completely coat the popcorn.

SWEDISH MEATBALLS

For Meatballs:
2 LBS ground turkey or beef
3/4 cup seasoned bread crumbs
1 medium onion, finely diced
2 eggs, lightly beaten
1/3 cup minced fresh parsley - OR 1 TBS dry parsley flakes
1 tsp ground pepper
3/4 tsp salt

For Gravy:
1/2 cup all purpose flour
3 cups milk
2 (10 1/2 oz each) cans condensed beef consomme or beef broth
1 TBS Worcestershire sauce, optional
1 tsp pepper

1. In a large bowl, combine ingredients for meatballs.  Mix lightly but thoroughly.
    Shape into 1-1/2-inch meatballs (3 - 4 dozen)  (I used a cookie scoop... 4 doz)
    Using a little oil, brown meatballs in batches.  Remove each batch to paper towels to drain.
    Reserve drippings in pan.

2.  For gravy, stir flour into drippings (no more than 1/2 cup... discard extra if needed).
     Cook and stir until lightly brown, but do not burn.
     Gradually whisk in milk until smooth.  Stir in the consomme/broth and pepper.  Salt to taste.
     Bring to a boil; cook and stir until thickened, about 2 minutes.

3.  Return meatballs to pan.  Cook, uncovered, 15 - 20 minutes, or until meatballs are cooked through,
     stirring occasionally.

4.  Meanwhile, cook 16 oz curly noodles according to package directions.  Drain and toss with butter.
     Serve.  NOTE:  May substitute mashed potatoes or rice for the noodles, as preferred.

Panera Broccoli Cheese Soup

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces (2 cups) grated sharp cheddar cheese
salt and pepper
crusty bread

Directions:
1.  Sauté onion in butter. Set aside.
2.  Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.        Stir constantly and add the half & half.
3.  Add the chicken stock. Simmer for 20 minutes.
4.  Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5.  Add salt and pepper. Can be puréed in a blender, but not necessary. 
6.  Return to heat and add cheese. 

Serves 4

Perfect Tri-Tip Oven Roast

Season well the outside of roast according to taste.
(Salt, pepper, Santa Maria Seasoning)
Place roast in baking dish.
Roast at 325 for 25 minutes per pound for medium rare.

Pumpkin Cheesecake Pie

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Directions:

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Red Hot Cinnamon Candied Carrots

Ingredients:

6 large or 8 medium raw carrots
1 cup sugar
1/2 cup red cinnamon candies (red hots or cinnamon imperials)
2 1/2 cups water
1/2 teaspoon red food coloring (optional)


Directions:

In a medium-sized saucepan, combine 1 cup sugar, 1/2 cup red cinnamon candies, 2 1/2 cups water, and 1/2 teaspoon red food coloring. Stir well, and then place over medium heat until the mixture comes to a boil. Turn the heat to low, and cook and stir for 5 minutes. Remove from heat and set aside while preparing carrots. Peel 6 to 8 carrots and then divide each of them into two halves. Split each half lengthwise, and then chop into 1/4-inch slices. Place the prepared carrots carefully in the hot cinnamon, sugar, water, and food coloring mixture. Place over heat, bring back to a boil, and cook for 12 to15 minutes. Test the carrots for tenderness using a fork. The carrots should be soft, but not mushy. A fork will meet with some resistance, but the carrots will no longer be crisp and crunchy. Remove the saucepan from heat, and carefully remove the cinnamon carrots from the hot liquid. Place the Red Cinnamon Candy Carrots in a clear serving bowl using a slotted spoon. Let cool before serving. You may serve them at room temperature or chill them overnight and serve them cold. The leftover liquid may be reused (for more carrots, or apples, pears, and other fruit) and may be saved in a jar in the refrigerator for up to a week. These carrots are dramatic and add flair to any meal. I hope you enjoy serving them at your holiday meal! 

RASPBERRY SALAD MOLD

One of my Mom's favorite salads:

1 pkg raspberry jello
1 1/4 boiling water
1 pkg. frozen raspberries
1 small can crushed pineapple, un-drained
1 large banana, diced small
1/3 cup pecans, chopped

Dissolve jello in boiling water; add frozen raspberries
and stir until thawed.  Add all other ingredients and pour into
a mold or dish.  Refrigerate until firm.