Caramel Corn Puffs

This yummy treat is perfect for get togethers or games nights and best of all you wont have to worry about biting into any kernels!

1/4 Corn Syrup

2 cups Brown Sugar

1 TBS Water

1 tsp vanilla

1 cube margerine/butter

1/4 tsp baking soda

1/2 bag of Corn Puffs or 8 oz (found in the chip isle at the grocery store-they are like Cheetos but without the cheese.)

In a roasting pan pour the corn puffs and set aside.

Combine all other ingredients except baking powder in a heavy sauce pan. Bring to a boil, let boil for 1 minute. Remove from heat and add baking soda. Pour sauce over corn puffs and stir to evenly distribute caramel. Place roasting pan in a 200 degree oven and bake for 10 minutes. Remove from oven and transfer onto a large cookie sheet to cool. This keeps them from sticking together while they cool.

Tex-Mex Pinto Beans

This recipe comes from  Betty Crocker's 1-2-3 Dinner: 350 Quick and Delicious Supper Solutions, page 311. It is one of our favorites and it is very inexpensive too.

1 lbs dried Pinto beans (2 cups), sorted and rinsed

1 large onion chopped or 1/4 cup dried minced onion

2 cloves of garlic or 1 tsp garlic powder

6 1/2 cup water

1 Tbls chili powder

1 1/2 tsp salt

1/2 tsp pepper

Mix all ingredients in 3 1/2 to 6 quart slow cooker. Cover and cook on high heat 7 to 9 hours or until beans are tender.

Serve with Heavenly Cornbread  and a salad or fruit to finish off this meal. We like to top with shredded cheese and a drop of sour cream. You could also add chopped ham to the recipe for a heartier taste.

Heavenly Cornbread

Warning: This is NOT a low fat, low calorie side dish however it IS a little piece of heaven passed onto me from my mother in law.

2 eggs beaten
1 cup milk
1 1/2 cubes butter, melted
1/2 tsp baking soda
2 Tbls corn meal, heaping
1 cup sugar
2 cups Bisquick

Mix together and pour into a greased 9x13 pan. Bake at 350 for 30 minutes or until a toothpick comes clean from the center.

Here is a less rich substitution to use instead of the portions above. All else remains the same:
1 cube butter
1/4 cup corn meal
3/4 cup sugar

Water Punch

This family favorite came from my great Aunt Aud. Mix up this clear drink and surprise your guests with the sweet and tangy taste.

5 Quarts of Water

1 Lemon sliced

3 Cups of Sugar

1 TBS Citric Acid

1 TBS Lemon Extract

Mix all together and refrigerate overnight for best flavor.

Tomato Ravioli Soup

This quick soup can be custom made for any family by the use of left over veggies! Be adventurous and come up with your families favorite combination.

1 jar Spaghetti sauce (any variety or flavor)

1 can diced tomatoes (I like to use the oregeno and garlic flavor)

4 cups of water ( you could also use chicken broth. I did half broth and half water for the soup above) until it is as thin as you desire.

2 cups veggies as you like. (In the soup above I used a yellow squash and some fresh frozen green beans that I put up in the summer. You could use fresh or canned mushrooms, corn, carrots, white beans etc...)

1/2 package fresh or frozen ravioli

Combine all but the ravioli in a large pot, bring to a boil and add ravioli, cook as directed on ravioli package usually it is 5 minutes. Serve with these yummy bread sticks to really top the meal.

Butter Dipped Bread Sticks

For a bridal shower each guest was asked to bring a receipe for me. This recipe came from my aunt Dayna. I have loved it so much because it is easy and super yummy!

1/4 cup butter
1 1/4 cup flour

2 tsp baking powder

1 tsp salt (I use a bit less if I am using salted butter)

1 cup of shredded cheese (I usually use chedder but other types can be used depending on what you are serving these with)

2/3 cup milk

1/2 tsp Italian Seasoning (Optional)

1/4 tsp Garlic powder (Optional)

Heat oven to 450 degrees. In an 8x8 or 9x9 pan melt butter in the heating oven. Meanwhile either by hand or in a mixer combine the rest of ingredients and mix until just brought together. You don't want to over mix.

Lightly flour counter top and form a mound of the dough. I like to pat it out into a square like shape then roll into the size of the pan you are going to use. Cut the dough in strips and dip one side in melted butter then place the other side down in the butter repeat with the other dough strips rearranging your dough in the pan. Bake 15-20 minutes. Before serving cut in half for smaller bread sticks if desired (I like to do this so it can stretch the recipe further and I will feel guilty eating more than one stick because they are so good it is hard to stop!)