Crazy Good Caramel Corn

Homemade caramel corn plus pretzels and rice cereal. A classic and tasty snack!

This recipe came from my mom who liked sweets but liked a quick kitchen hack even more. I like this recipe for the same reasons and because microwave popcorn (light version) works here too!

Caramel Corn

• 8 cups popped popcorn (popped microwave popcorn works!)

• 4 cups oven-toasted rice cereal squares

• 2 cups miniature pretzels

• 1 cup pecan halves

• 1 cup packed brown sugar

• ½ cup butter or margarine

• ¼ cup light corn syrup

• 1 teaspoon vanilla

• ½ teaspoon baking powder

  
  

Preheat oven to 300 degrees.

Combine popcorn, cereal, pretzels and pecans in a rectangular bowl.

Then, combine brown sugar, butter and corn syrup in a 2 quart saucepan. Cook and stir over medium heat until mixture comes to a boil over entire surface. Reduce heat to medium low.

Cook without stirring 5 minutes. (Mixture should continue to bubble gently over surface.) Remove saucepan from heat. Quickly add vanilla and baking soda, stirring carefully. Pour over popcorn mixture in bowl, and toss until well coated. Bake 30 minutes, stir after 15 minutes.

Transfer popcorn mixture to a large piece of parchment paper. Cool completely, breaking mixture into clusters as it cools.

Yield: 15 cups.

Addition (12/3/09) - for those who don't have access to corn syrup, here is a link to creating a substitute.

Quick and Easy Homemade Ranch Dip

Creamy, dreamy, homemade ranch is always a party fave.

Looking for a dip that's sure to delight everyone and uses ingredients you likely already have? Combine my simple homemade ranch dip with your favorite dippers, and you'll be all set to kick off your party.

Tip: Adjust the thickness by varying the amount of buttermilk used.

Ranch Dip

1/2 cup sour cream

1/2 cup mayo

1/3 cup buttermilk

2 T dried onion

1 clove minced garlic

2 - 3 t. dill

salt and pepper

Tabasco - dash

Squeeze of lemon

Combine all the ingredients and chill in the refrigerator for a minimum of 2 hours. Serve with vegetables, chips, or use as a salad dressing. Enjoy!

Holiday Hash Brown Casserole

This delicious casserole features a base of buttery hash brown potatoes, creamy egg filling, and melty cheese. Top with your favorite veggies or meat and you've got a dish to delight your family and friends. Enjoy!

This holiday hash brown casserole isn't just for special occasions, but my family eagerly anticipates it annually. We make it on Christmas Eve, providing a tasty dish with little effort before we dive into the main activities: opening presents and celebrating.

Of course you can make this anytime and your guests/friends will profusely thank you. It's a nice change from the usual recipes with bread since the base is frozen hash browns (a big timesaver!)

I also want to express my gratitude to my former neighbor from Quincy, WA, Pam, who shared this recipe with me a few years back. So, thank you, Pam, and enjoy!

Ingredients:

• 7 cups frozen shredded hash browns

• 1/2 cup butter (melted)

• 6 eggs

• 1 cup heavy cream

• 1 tsp salt (or to taste)

• 2 cup grated cheddar cheese

• 1 cup grated jalapeno cheese (or monterey jack)

• Your choice of toppings: diced ham, sliced red bell pepper, onions, mushrooms or zucchini.

Preheat the oven to 350 degrees.

Press the hash browns into a 9x13 dish, drizzle the melted butter on top. Bake for 35 minutes, remove from oven. Cool.

Mix together the eggs, cream and salt. Then stir in the cheese.

Pour the egg mixture over the hash brown layer. Make sure the cheese is evenly distributed on top of the hash browns!

Now for the fun part, top with your favorite toppings.

Bake for 40 minutes (center may still be somewhat jiggly). Note: the eggs will continue to cook once they come out of the oven. Don't bake this dish until the center is firm otherwise it may become overcooked and dry.

You can prepare this dish a day in advance. Just keep it in the refrigerator and bake when you're ready. Delicious.