Caramel Popcorn

Ingredients:
1 Cup Karo Syrup
2 Cups Brown Sugar
1 Stick of Butter (1/2 Cup)
1 Can Sweetened Condensed Milk
4 Bags Microwave Popcorn

Directions:
Combine Karo Syrup, Brown Sugar, and Butter in sauce pan.  Bring to boil - Keep boiling for 45 seconds.  Add Sweetened Condensed Milk - Bring to boil again.

Pour over popcorn & ENJOY!!

Recipe from Charity Gough.

Ridiculous Giant Chocolate Chip Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet or milk chocolate chips
kosher salt

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets (don't be tempted to make them smaller, they aren't as good (texture is compromised) and trust, you will want them big). Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Sprinkle a pinch of sea salt or kosher salt on each cookie immediately after removing from oven. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Recipe from mrs harding cooks.

Chicken in Basil Cream Sauce

Ingredients

• 1 cup milk
• 1 cup Italian bread crumbs
• 4 chicken breasts cut into halves (8 pieces)
• 1/4 cup margarine
• 1 cup chicken broth
• 2 cups whipping cream
• 1 tsp dried basil
• 1/8 tsp pepper
• 1 cup grated parmesan cheese

Instructions

• Optional: I like to pound and flatten the chicken out a little so it cooks evenly throughout.
• Place milk and bread crumbs in seperate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat cook chicken in butter until browned on both sides. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm.
• Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Turn heat to low and whisk in parmesan cheese. Pour sauce over the chicken and serve.

Recipe from Favorite Family Recipes.

Winger's Sticky Fingers

Ingredients

• For the sauce:
• 1/3 c. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
• 1 1/2 c. brown sugar
• 1 Tbsp. water
• For the Sticky Fingers:
• 1 c. oil
• 1 pkg. frozen breaded chicken tenders (We like to use the Tyson brand)

Instructions

• Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves. Remove from heat and allow to cool to room temp before adding to wings OR prepare ahead of time and refrigerate. The wings turn out best if you don't pour warm sauce over them. You want it nice and thick.
• That's IT for the sauce! Isn't that easy?? We like to dip popcorn in it :) Mix it with a little bit of ranch to make their creamy amazing dressing.The possibilities are ENDLESS with this sauce!
• In a frying pan, heat oil and cook chicken tenders until crispy and warm. Dip each piece of chicken in the sauce so it is completely covered and move to serving plate, pour any remaining sauce over the chicken.
• Serve with ranch (we like to make the Hidden Valley Packet Ranch prepared with buttermilk instead of milk) or blue cheese dressing.
• *If you want to go a little lighter you can also bake the chicken tenders instead of frying, they still taste really good.

Recipes from Favorite Family Recipes.

Saucy BBQ Hot Dogs

 

Ingredients

• 8 beef hot dogs (we like Nathan's or Hebrew National)
• 8 hot dog buns
• your favorite hot dog toppings

For the sauce:
• 3/4 c. ketchup
• 1/2 c. BBQ sauce (we used Bull's Eye original)
• 1/3 c. brown sugar
• 1 Tbsp. apple cider vinegar
• 1/2 Tbsp. soy sauce
• 1 Tbsp. Dijon mustard
• 1/2 tsp. onion powder

Instructions

• Combine sauce ingredients in a medium-sized sauce pot. When sauce is combined and sugar is dissolved (don't quite bring to a boil) remove from heat and set aside.
• Add hot dogs to slow cooker and pour sauce over. Stir to evenly distribute the sauce. Cook on high heat for about 2 hours (don't discard the sauce-- you may want to pour extra over your hot dogs before eating).
• Remove hot dogs from slow cooker and grill on medium-high heat for about 2 minutes or so on each side or until desired doneness (I like mine just to have light grill marks).
• Add hot dogs to hot dog buns and top with desired toppings and extra sauce.

Recipe from Favorite Family Recipes.

Homemade Salsa

6-8 garden tomatoes, peeled and diced (or 3 cans diced tomatoes)
1 can diced jalapenos (use more or less depending on how spicy you like it. This amount makes it pretty spicy… I wouldn’t use less than 1/2 can though. You definitely want the flavor it adds!)
3 Tbsp. lime juice
1 tsp. red wine vinegar
1 tsp salt
1/2 tsp. pepper
1 tsp cumin
1 large white onion, very finely diced

Combine all ingredients EXCEPT for the onion & jalapeno in a food processor. Pulse the food processor a few times until ALMOST pureed, don’t over-do it. You still want it to be a tiny chunky. Pour salsa into a medium-sized bowl and stir in the onion & jalapenos. Cover and refrigerate overnight.

Recipe from Favorite Family Recipes.

Buffalo Chicken Dip

2- 8oz pkgs cream cheese, softened
1 cup ranch dressing
1/4-1 cup hot sauce (depending on how hot you want it)
1 cup diced celery
2 diced chicken breasts (or 2 cans of chicken)
1 cup shredded cheddar cheese, divided

Mix the first 3 ingredients until creamy. Add celery and chicken and a handful of the cheese. Scoop into a small baking dish. Top with remaining cheese. Bake at 350 for 30 min or until the cheese is melted and the sides begin to bubble. Serve with tortilla chips, pita bread, or bagel chips.