Here are my recipes from December and January.

Popcorn Cake
1 cube margarine(can use butter)
½ c. oil
1 pkg marshmallows
1 lb. (or less) plain M&Ms
12 oz can peanuts
14 c. popped corn(1/2 c. unpopped)

Melt oil, margarine and marshmallows in large pot. Add popcorn and mix. Add M&Ms and peanuts. Put into a greased bunt pan and refrigerate.


Mississippi Mud Pie
2 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, softened
1(12 ounce) container frozen whipped topping, thawed
3/4 cup white sugar
8 ounces cream cheese, softened
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix(I used vanilla instead)
3 cups milk

Directions
Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.
Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.

Clover Lane's Tomato and Feta Dip

Complete Recipe for the Feta Dip found at Cooking with Clover Lane.
Enjoy!

Peanut Butter Popcorn

• 2 (3.5 ounce) packages microwave popcorn, popped
• 1/2 cup margarine
• 3/4 cup brown sugar
• 1/4 cup peanut butter
• 20 large marshmallows
• 1/2 c chopped peanuts, optional
• 
  
• Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn and peanuts in bowl and stir quickly to coat the corn before it cools.

Pour onto cookie sheet covered with foil. Bake 20 minutes at 250, stirring occasionally. Let cool, break apart and enjoy!

English Toffee

2 C almonds

1 cup sugar
2 squares butter (no substitutions)
3 Tablespoons water
1 Tablespoon Karo syrup
chocolate bars or milk chocolate chips (I use about 3 or 4 Hershey bars or a king size symphony bar)

Roast almonds at 350 for 10 minutes. Then coarsely chop ¾ C of them and finely chop the rest. You will use the coarsely chopped IN the toffee and the finely chopped ON TOP of it! Put aside.
Combine sugar, butter, water and Karo in electric fry pan/skillet. Heat at hottest temperature; cook, stirring in one direction until candy becomes thick and caramel colored. (keep a brown paper bag next to the candy- it is ready when the candy is the color of the bag.) Candy should follow spoon. Add almonds (the coarsely chopped ones). Stir well and pour on a well-buttered cookie sheet. Use your spoon to spread it in the pan. Don't make it too thin...it won’t fill out the whole sheet. While still hot, put chocolate on top. When it melts, spread over toffee and sprinkle with finely chopped almonds. Cool overnight (you can put it in the fridge to cool but the chocolate tends to separate from the toffee so I would not recommend it until it has had time to cool at room for temp for at least an hour). Break in pieces and enjoy.

Sai's Fried Shrimp

20-30 raw shrimps

1 egg

1 cup all-purpose flour

1 tsp. salt

1 tsp. white pepper

Wash and dry shrimp in paper towel

Beat egg in the bowl. In separate bowl, mix flour, salt, white pepper.

Dip 4 to 5 shrimps at a time into egg bowl then into flour bowl.

Drop into deep hot oil (375 degrees) until golden brown (2-3 mins).

Bon Appetite!!!

Bonnie's Taco-Roni

Ingredients:

2 cans (15oz each) Chef Boyardee Beefaroni
1 can (14.5oz) diced tomatoes, drained
1 can (15oz) black beans, drained and rinsed
1 cup frozen corn
1 tsp ground cumin
1/4 cup shredded Mexican cheese blend
1/2 cup broken tortilla chips
1 cup shredded Italian cheese blend

Directions:

1. Place Beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.
2. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes. Sprinkle with cheese and broken tortilla chips just before serving.

Maple Danish by Michelle

Pastry:
1 cup softened butter or margarine
2 cups warm milk
2 TBS yeast
1 TBS sugar
1/2 cup water
3/ cup sugar
1 tsp. salt
2 eggs
8 cups flour
pecans

Place all ingredients except pecans in a large mixing bowl. Mix till well blended but do not over mix. Cover and let rise till double. Punch down. In the meantime, make Cream Filling, Maple filling, Streusel Topping, and Maple Icing.

Cream Filling:
1 cup milk
1 egg yolk
1/2 tsp salt
1/3 cup sugar
2 TBS flour

Heat milk in saucepan. Mix egg yolk into dry ingredients. Ass a little arm milk, then mix with heated milk and stir and cook till thick. Cover with plastic wrap and cool.

Almond Filling:
1/2 cup butter or margarine
3/4 cup sugar
1/2 cup oats
2 tsp. maple flavoring

Mix all ingredients with fork till well blended.

Streusel Topping:
1/2 cup flour
1/2 cup sugar
1/2 cup butter

Mix all ingredients with fork till well blended.

Maple Icing:
1 cup powdered sugar
2 to 3 TBS milk or cream
1 tsp. maple flavoring

Combing powdered sugar with enough milk or cream to make slightly runny icing. Add maple flavoring.

Directions for Assembling:
Divide dough into 4 equal parts. On lightly floured board, roll out each part into a rectangle. Spread one-fourth Cream Filling on each; then one-forth Maple Filling on each. Roll up jelly-roll fashion. Cut about 10 slashes through top with knife. Place each roll on greased cookie sheet. Sprinkle with Streusel Topping. Let rise in a warm place till double in bulk. Bake at 375 for 20 minutes. Drizzle with Maple Icing and sprinkle with chopped pecans.

Pecan Pull-Aparts

21 Frozen Rhodes Rolls

1 stick melted butter

1 small package cook and serve vanilla pudding

1/2 c brown sugar

1/2 c crushed pecans (optional)

Put rolls in greased bundt pan. Pour melted butter on the top. Mix dry ingredients, and sprinkle evenly over rolls. Cover and let rise until rolls nearly reach the top of the pan. Bake at 350 for 30 minutes. Cover with foil after first 10 minutes of baking to prevent overbrowning on the top. After it is finished baking, invert pan onto a plate. Enjoy!

Christan's Multigrain Bread

Ingredients

1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix
2 1/2 cups boiling water
3 cups (15 oz) all-purpose flour (not bread flour)
1 1/2 cups (8 1/4 oz) whole wheat flour
1/4 cup honey
4 tablespoons unsalted butter, melted and cooled*
2 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
Optional (I omitted): 3/4 cup unsalted pumpkin seeds or sunflower seeds
1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats

*If you’re using salted butter, just decrease the additional salt by just a bit.

Instructions
Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.  Whisk flours together in separate bowl.

Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined.  Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form (*note: some at high altitudes have noted they have not needed all of the flour, go by look and feel and stop adding flour if you need to!) 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes.  Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does.  Don’t add more!) continue to knead dough for 5 more minutes.  Add seeds (if using) and knead for another 15 seconds.  Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball.  Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.

Grease two 9×5 inch loaf pans.  Transfer dough to lightly floured counter and divide in half.  Press 1 piece of dough into 9×6 inch rectangle, with short side facing you.  Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go.  Turn loaf seam side up and pinch it closed.  Repeat with second piece of dough.  Spray loaves lightly with water or vegetable il spray.  Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners.  Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes.  Dough should barely spring back when poked with knuckle.

Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees.  Bake until loaves register 200 degrees, 35-40 minutes.  Transfer pans to wire rack and let cool for 5 minutes.  Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.

Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days.  Wrapped with additional layer of foil, bread can be frozen for up to a month.

For those without a stand mixer, Cook’s Illustrated recommends:  “Stir wet and dry ingredients together with a stiff rubber spatula until the dough comes together and looks shaggy.  Transfer the dough to a clean counter and knead by hand to form a smooth, roughd ball, 15-25 minutes, adding additional flour, if necessary, to prevent the dough from sticking to the counter.  Proceed with recipe as directed.”

Joyce's Honey Lime Chicken Enchiladas

Marinade:
6 TB honey
5 TB lime juice (fresh is best!)
1 TB chili powder
1/2 tsp garlic powder

1 lb chicken, cooked and shredded
8-10 flour tortillas
1 lb monterey jack cheese, shredded
16 oz green enchilada sauce
1 cup heavy cream

Whisk the first 4 ingredients and toss with shredded chicken in a bag. Let marinate for at least a half hour in the fridge. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill tortillas with chicken and cheese, saving marinade and 1 cup of cheese for top of enchiladas. Put tortillas in pan. Mix the remaining enchilada sauce with cream and leftover marinade. Pour sauce on top of enchiladas. Sprinkle with remaining cheese. Bake at 350 for 30 minutes.

Katherine's French Quarter Cheese Spread

1 pkg (8oz) cream cheese, softened
1 TB grated onion
1 garlic clove, minced
1/4 cup butter
1/4 cup brown sugar
1 tsp worcestershire sauce
1/2 tsp prepared mustard
1 cup pecans, finely chopped and toasted
Assorted crackers

In a small bowl, combine cheese, onion, and garlic. Transfer to a serving plate and shape into a 6 inch disk. Set aside.
In a small saucepan, combine butter, brown sugar, worcestershire sauce, and mustard. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved. Remove from heat; stir in pecans. Cool slightly. Spoon over cheese mixture. Serve with crackers.

Brooke's Snickers Blondies

Ingredients

• 1 1/2 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking powder
• 1/4 teaspoon(s) kosher salt
• 1/2 cup(s) (1 stick) unsalted butter, at room temperature
• 1/2 cup(s) firmly packed light brown sugar
• 1 large egg
• 1 teaspoon(s) pure vanilla extract
• 12  fun-size Snickers candies, quartered

Directions

1. Heat oven to 350°F. Line an 8-in. square pan with parchment paper, leaving an overhang on two sides. In a medium bowl, whisk together the flour, baking powder and salt.
2. Using an electric mixer, beat the butter and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated; fold in the Snickers.
3. Spread the batter into the prepared pan. Bake until golden and a wooden pick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes.
4. Let the blondie cool completely in the pan. Using the overhangs, transfer the blondie to a cutting board and cut into 16 bars.

Michelle's Maple Donuts

Ingredients:

3 tablespoons active dry yeast
1 cup very warm (105 degree) water
1/2 cup + 1 tablespoon white sugar, divided
1/2 teaspoon mace (optional; I left it out)
2 teaspoons table salt
1/2 teaspoon baking powder
4-4 1/2 cups bread flour
1/4 cup shortening
3 large egg yolks
1/2 teaspoon vanilla
Peanut oil for frying

Maple Icing

1 lb. powdered sugar
1 1/2 teaspoons light corn syrup
1/4 teaspoon table salt
1/4 teaspoon vanilla
1 teaspoon maple extract
1/3 cup (plus more if needed) hot water

Directions:

Combine the yeast, 1 tablespoon sugar, and 1 cup very warm water in the bowl of a stand mixer. Allow it to proof for 5-10 minutes or until frothy.

While the yeast is proofing, combine the sugar, mace (if using), salt, and 4 cups of flour in a large bowl. When the yeast is ready, add the shortening, egg yolks, and vanilla and mix with the paddle attachment for 1 minute to break down the shortening. Add 1/3 of dry ingredients and mix on low until blended. Repeat with the next 1/3 of the dry ingredients. Switch to the hook attachment and add the remaining 1/3 of the dry ingredients. Mix until no white spots remain and then turn the mixer to medium speed and knead for 2 minutes.

While the dough is kneading, bring a large pot of water to a boil (a little more than 2 quarts of water). Lightly flour a baking sheet.

When the dough is done kneading, transfer it to the prepared baking sheet. Form a 6×6″ square and cover it with a clean cloth. Place the pan in the oven and place a 9×13″ pan on the rack beneath the baking sheet. Pour the boiling water into the 9×13″ pan and close the door to the oven. Allow the dough to rise for 1 hour or until doubled.

When the dough is done rising, remove it from the oven and place it on a lightly floured surface. Bring another pot of water to a boil. Roll the dough into an 11×12″ rectangle. Use a pizza cutter to trim 1/2″ off all the edges of the dough. Cut the dough into 12 rectangles about 5×2″ big. Use a flexible scraper to carefully transfer the dough rectangles back to a floured baking sheet, spaced about 1 1/2″ apart. Place the baking sheet uncovered back into the oven and pour the boiling water back into the 9×13″ dish. Rise for 30-45 minutes (or more), until the dough is doubled.

When the dough is almost done rising, heat 2+ inches of peanut oil in a large, high-sided pot with a candy thermometer attached to it. Heat it to 350 degrees. When the oil is hot enough, in batches of 2-3, use the rubber scraper to carefully transfer the rectangles to the hot oil and fry for 30-40 seconds and then flip and cook for another 20 seconds or until golden brown. Remove from the hot oil, allow to drain on paper towels, and repeat with the remaining dough.

While the dough is cooling, whisk together the icing ingredients. Dip the dome-iest side of the bars into the icing and spread it out if necessary. Allow to stand for 10-15 minutes (at least) before serving. Makes 12 doughnuts.

Jami's EGG NOG (COOKED)

4 c milk 5 whole cloves (opt)

½ tsp vanilla 1 tsp cinnamon

12 egg yolks 1 ½ c sugar

1 tsp rum extract 4 cups light cream

2 cups milk 2 tsp vanilla extract

½ tsp ground nutmeg

Combine milk, cloves, ½ tsp vanilla and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.

In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves and let cool for about an hour.

Pour in blender and add rum ext., 2 c milk, cream, nutmeg and 2 tsp vanilla. Mix well. Refrigerate.

Kisses Candy Cane Swirl Cheesecake by Katherine

Kisses Candy Cane Swirl Cheesecake

Ingredients

· COOKIE CRUMB CRUST(recipe follows)

· 3 packages (8 oz. each) cream cheese, softened

· 3/4 cup sugar

· 1-1/2 teaspoons vanilla extract

· 3 eggs

· 42 HERSHEY'S KISSES Brand Candy Cane Mint Candies, divided

· 1 tablespoon milk

· Sweetened whipped cream

Directions

1. 1 Heat oven to 350°F. Prepare COOKIE CRUMB CRUST.

2. 2 Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside 1/4 cup batter; spread remaining batter in prepared crust.

3. 3 Remove wrappers from candies. Place 30 candies and milk in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until candies are melted and mixture is well blended when stirred. Gradually blend reserved cheesecake batter into candy mixture. Drop candy mixture by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.

4. 4 Bake 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate until chilled. Garnish with whipped cream and remaining candies. Cover; refrigerate leftovers. 10 to 12 servings.

COOKIE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 vanilla wafer cookie crumbs (about 45 cookies, crushed) and 1 tablespoon sugar in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool.