kettle corn 101...

{a little sweet, a little salty}

anyone who knows me knows that i don't ever crave movie popcorn, but i am not kidding anyone if i say i don't love myself some kettle corn! it's a must from the farmers market every saturday! too bad the farmers market doesn't go year round here!

well, no worries- now i can make a batch, or 5:), everyday.(i really did make 5 batches yesterday!)

you don't have to have this little gem that i use, but it will make it much easier & it's not expensive. i got me first Whirley Pop almost 10 years ago as a wedding present from my high school humanities teacher, Mrs. Olsen. i love her! i have since had to invest in another on, but i couldn't live without it. i know you can order them online, but even Bed, Bath & Beyond carries them. so save that 20% off coupon that you throw away every week & go get one;) enough with the dialog- here's the info!

{kettle corn recipe}

1/4 cup vegetable oil

1/4 cup sugar

1/2-1 tsp. salt- to taste

1/3 cup popcorn kernels

over high heat, dump all ingredients into the whirley pop. close lid & turn crank.

let sit until it starts to pop. turn crank until finished popping, only about 30 seconds.

pour into heatproof bowl. let cool completely. add more salt if needed.

enjoy, share & repeat:)

brit's tex-mex shredded beef tacos...

the first time i ever made these, i had a roast & wanted to so something different with it. so i checked all my cupboards & this is what i came up with:) i have made them over & over since, but never been confident enough with "the recipe" to post it. so, this time i wrote it all down as i went, the way i thought i had done it the other times & it was perfect. so here it is--

{brit's tex-mex shredded beef tacos}

4-5 lbs. beef chuck roast

3- 14.5 oz. cans mexican style stewed tomatoes, undrained

1 can water

2 envelopes sazon goya

1 tsp. salt

1 TBSP dried chopped onion

1 TBSP cumin seed

2 tsp. beef bullion

place all ingredients into a heavy metal roasting pan. do not stir or mix. pre-heat oven to 400 degrees & cook for 4-4 1/2 hours. checking about halfway through to make sure you have enough liquid. if all liquid is gone add 1/2 cup water & continue cooking. remove pan from oven & carefully remove lid. using 2 forks, shred the meat & mix with the remaining liquid. replace the lid & let sit at least 30 minutes.

serve on tortillas, i prefer corn, with tomato, onion, cilantro, avocado, sour cream & lime. do not under any circumstances use ketchup:)... sorry dad, i'm calling you out on this one.

by popular demand...

sorry no picture of this one yet, i'm making it today, so i'll add it later. i have make this for work a few times & everyone always asks for the recipe. so here it is. it is a little different than normal chex mix. you can add whatever mix-ins you would like. this last time i got coconut covered cashews from costco & did those with white chocolate chips. it was super sweet, but really yummy.

sticky sweet chex mix

2 sticks margarine, not butter!

2 cups brown sugar

3/4 cup light corn syrup

1 tsp vanilla

1/2 tsp salt

1 tsp baking soda

1 large box chex cereal, i use corn, rice or a mix of both

mix-ins of your choice...

nuts, candy, dried fruit, chocolate chips, coconut, ect.

in a large pot melt margarine, sugar, corn syrup, vanilla & salt. bring to a full boil. turn off heat & add baking soda. the mixture will begin to foam... a lot! this is good! stir until mixture is really foamy, about a 30-60 seconds.

place cereal & mix-ins in a large bowl & stir to combine. **if you are using chocolate, just mix the cereal & the syrup together & stir until cooled down a bit. don't add until mixture has cooled slightly, or all your chocolate will melt!

pour onto a cookie sheet lined with waxed paper or parchment. let cool. break apart & put into a bowl.

eat yourself sick:)

hard to make pretty, but even harder not to eat the whole thing:)...

so our cute friend tiffany made this for recipe club last month & it is sooo addicting! i'm pretty sure i planted my self right next to the crock pot & didn't move the whole night:) i had it at my halloween party again last night & again... to die for!

{picture courtesy of tasteofhome.com}

~tiffany's creamy sausage chip dip~

1 lb. italian sausage

(choose mild or sausage depending on what you like)

1/2 of a yellow onion

8 oz. cream cheese

1 cup sour cream

1 can rotel, sightly drained

1 can diced green chilies, drained

In a medium sauce pan, brown onion & sausage. Drain off grease & add remaining ingredients. Stir over medium heat until cream cheese is completely melted & all ingredients are combined. Pour into a crock pot or chaffing dish to keep warm. Serve with tortilla chips.

grandma hope's taco filling...

first, let me apologize for my absence!  between summer vacations & a load of injuries at our house:(  the blogs have taken a little bit of a back seat.  but i am back with a great family heirloom recipe.

my grandma hope was famous for her veggie packed taco filling!  since you make it in large batches & freeze it in containers, it is perfect for those busy nights, when you need something yummy & nutritious on the table quickly.  give it a try & i promise you won't we disappointed!

{grandma hope's taco filling}

6 lbs. lean ground beef, browned & drained

 2 green peppers, chopped

1 yellow onion, chopped

 6 potatoes, peeled & grated

6 carrots, peeled & grated

1 pint ketchup

 1- 46 oz. can tomato juice

  3 packages taco seasoning

 

In a very large pot or electric skillet, brown ground beef & drain off fat.  Add peppers, onions, potatoes & carrots.  Stir until combined.  Add in ketchup, tomato juice & taco seasoning.   

Simmer for about 3 hours, or until veggies are tender.  Makes enough for a very large crown, or as I prefer- place in tupperware containers & freeze until needed.  Perfect for tacos, nachos, taco salads, etc.!

katie's ham & swiss sliders...

i love these little sandwiches so much i can't even explain it in words!  they are delicious & oh so easy.  they are perfect as a little make ahead if you have a busy morning... now that summer is here!  or if you just want a pretty quick & easy dinner.  with a yummy pasta & potato salad, they would be great!  thanks kate for sharing:)

{katie's ham & swiss sliders}

24 good white rolls, if you are in utah we like shirley's or judy's

24 pieces good honey ham

24 small slices swiss cheese

1/3 mayo

1/3 cup miracle whip

{poppy seed sauce}

1 1/2 TBSP poppy seeds

1 1/2 TBSP yellow mustard

1 stick butter, melted

1 TBSP minced onion

1/2 tsp. worschestershire sauce

in a small bowl, mix together mayo & miracle whip.  spread into both sides of the center of each roll.  place a slice of ham & a slice of swiss inside of each roll.  close rolls & place into a large baking dish or heavy cookie sheet.  place very close together.

in a medium bowl, whisk together all of the poppy seed sauce ingredients.  pour evenly over all of the sandwiches.  let sit 10 minutes, or until butter sets slightly.  cover with foil & bake at 350 for 12-15 minutes or until cheese is melted.  uncover & cook for 2 additional minutes.  serve warm.

** sandwiches can me assembled a day ahead & kept in the fridge ready to bake.

Brit's White Chicken Lasagna...

this is another super yummy recipe from this months recipe club.  i brought this one & i highly recommend it:)  it is a nice spin on a classic dish.  think of it like a mix between lasagna & chicken alfredo.

{Brit's white chicken lasagna}

3 cloves fresh garlic, minced

1 shallot, minced

3 TBSP butter

4 chicken breasts, cooked & shredded

2 cans cream of chicken soup

1- 8oz. package cream cheese

2 cups sour cream

2/3 cup milk

1 lb. lasagna noodles, cooked & rinse in cold water

1 lb. mozzarella cheese, grated

In a large sauce pan, over medium heat, brown shallots & garlic in butter.  Add cream cheese, cream soup, sour cream & milk.  Stir until cream cheese is melted.  Add chicken.  

In a 9x13 glass baking dish layer noodles, white sauce with chicken, then cheese.  Repeat steps, ending with mozzarella cheese on top.  Bake at 350 degrees for 35-45 minutes.

shredded meat tostada...

this is a great dish for a crowd!  you can make things ahead & even assign toppings to other people.  you can use chicken, beef or pork.  in the theme i started i used pork.  enjoy!

{shredded meat tostada}

4 lbs. chicken, beef or pork- cooked & cut up

2 sweet onions, chopped

3-4 cloves garlic, minced

3- 28 oz. cans crushed tomatoes

2- 7 oz. cans diced green chilies

3- 15 oz. cans pinto beans, undrained

1 1/2 TBSP oregano flakes

1 TBSP cumin

salt & pepper

juice of 3 limes (don't add until after cooked)

Uncooked flour tortillas- fried

Mix together all ingredients except lime juice & tortillas.  Pour into a large roaster.  Cook @ 325 degrees for 2-3 hours.

Squeeze lime juice on just before serving.

Place fried tortilla on a large plate.  Spoon on meat & bean mix.  Top with Sweet rice or Spanish rice.  Serve with any additional desired toppings.

Tomatoes

Avocado

Cheese

Lettuce

Sour Cream

Pico de gallo

Olives

Guacamole

Sweet Corn