Easy Caramel Corn

From Lauren B.

1 bag of Microwave Popcorn
1 stick of Butter
1/2 cup Brown Sugar
1 cup Mini Marshmallows

Pop popcorn according to package directions. Pour into bowl and remove all the unpopped kernels you can find.
Meanwhile, place remaining ingredients in a bowl and microwave on high for 2 minutes. Stir mixture vigorously. Microwave for 1 minute. Remove from microwave, stir to combine. Pour mixture over popcorn and stir to coat.

Yummy Crescent Rolls

From Carissa C.

¼ C warm water

1 T dry yeast

½ C butter, melted

1 C milk

3 eggs

½ C granulated sugar

¾ t salt

5 C all purpose flour, sifted

Combine water and yeast, and allow to proof for 5 minutes.  Wisk eggs and sugar together.  Melt butter and add cold milk.  Wisk into egg mixture.  Add yeast mixture, sifted flour and salt, and mix into a soft dough.  Cover and place in a warm place to rise for 1 hour.  Cover bowl with lid or plastic wrap, and place in refrigerator over night (up to 2 days).  Remove dough from refrigerator and divide cold dough in half.  Roll ½ dough into a large circle on a floured surface.  Using a pizza cutter, cut dough into 12 pizza-type slices.  Starting at larger end, roll slices into crescents, and place on a greased baking sheet.  Cover and place in a warm place to rise for 1 hour.  Repeat process with second half of dough. Bake at 350 degrees for 15 to 18 minutes.  Butter tops of hot rolls and eat. Recipe makes 24 rolls.

Deviled Eggs

Prep: 15 minutes         Yields 12 servings

6 Hard-boiled or Hard-cooked Eggs
3 tablespoons Mayonnaise, salad dressing or half-and-half
1/2 teaspoon ground mustard
1/8 teaspoons salt
1/8 teaspoons pepper

1. Peel eggs. Cut in half lengthwise. Slip out yolk into small bowl, mash with fork.
2. Stir mayo, mustard, salt, and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Helpful Hints: Very fresh eggs are difficult to peel, so purchase eggs a week earlier so they'll peel easily. Another trick is to peel eggs under cold running water. To prevent eggs from tipping on the serving plate cut a thin slice from the bottom of each egg white half before filling.

Homemade Noodles

From Verda J.

2 eggs

1 cup flour

2 tablespoons milk or cream

1 teaspoon salt (I cook my noodles in salted water instead of putting salt in the dough)

Put all ingredients in a bowl. Stir eggs and milk first with fork then add flour, stir with fork and mix well, and then mix with hands. Make a stiff but workable dough. If the dough is too dry add a little water, if its too sticky add flour. Roll very thin, using plenty of flour. Roll dough up and cut into noodle strips with knife or leave flat and cut with pizza cutter. Noddles may be dried or cooked immediately.

Bran Muffins

From Janice W.

2 cups All Bran Cereal
1 cup granola (I use Quaker Natural Granola)
1 cup boiling water
2 cups low fat buttermilk
1 1/2 cups sugar
2 eggs
1/2 cup shortening
2 1/2 cups flour (I use half whole wheat)
2 1/2 teaspoons baking soda
1/2 teaspoons salt

Pour boiling water over cereal. Add buttermilk and sugar. Beat eggs and add to cereal mixture. Add remaining ingredients and mix until blended. Do not over mix. Batter may be stored in covered container in refrigerator for up to 30 days. Bake some not and save some for later!
Bake in lined or greased muffin tins at 400 degrees for 15 minutes.
Makes 2 dozen.

Hash Brown Quiche

From Verda J.

1 box Homestyle Hash Browns- reconstituted
2 Tbsp Butter
3 eggs, beaten
1 cup half-and-half
3/4 cup sausage
1 cup shredded cheese
salt and pepper
1/2 cup diced green onion, optional

Preheat oven to 450 degrees. Combine hash browns and butter. Press into 9" pie plate to form a crust. Bake 20-25 minutes until golden brown and starting to crisp.

Meanwhile, in a mixing bowl, combine eggs, half-and-half, sausage, salt, pepper, and cheese. When crust is ready pour the egg mixture over it and return to oven.

Reduce oven to 350 degrees and bake for about 30 minutes until quiche is light golden brown on top and puffed. Enjoy!

Hot Spinach and Artichoke Dip

• 1 cup thawed, chopped frozen spinach
• 1 can artichoke hearts
• 8 ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/3 cup grated Parmesan
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder

Cook spinach, drain. Combine all ingredients. Heat in microwave or in 350 degree oven until hot.