Cinnamon roll caramel popcorn

I made this for all of the kids teachers, helpers,etc.  It turned out great.  I will definitely make it again. 

 

• 18 cups popped popcorn (about 3/4 cup kernels)
• 1 1/2 sticks butter (12 tablespoons)
• 1 1/2 cups lightly packed brown sugar
• 1/2 cup light corn syrup
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons baking soda
• 4 ounces white chocolate, melted

Directions

1. Preheat the oven to 250 degrees. Grease two large rimmed baking sheets and set aside.
2. Place the popcorn in a really large bowl (or two separate large bowls if you don't have an extra big one).
3. In a large saucepan over medium heat, melt the butter. When melted add the brown sugar, corn syrup, and cinnamon. Bring to a boil while stirring. Once the mixture starts boiling, reduce the heat to medium-low and simmer, stirring often, for 3 minutes. The mixture will be slightly thickened. Take the pot off the heat and stir in the vanilla and baking soda. The mixture will bubble so be careful.
4. Pour the caramel over the popcorn and mix until the popcorn is evenly coated.
5. Turn the popcorn out onto the baking sheets, spreading into an even layer on each sheet. Bake the popcorn for one hour, stirring and tossing every 20 minutes. Move the bottom tray to the upper rack and vice versa each time you stir. The popcorn will deepen in color and harden a bit as the caramel bakes and sets.
6. When the popcorn comes out of the oven, scrape it onto an even layer of parchment or wax paper.
7. Drizzle the white chocolate over the top (using the tines of a fork to drizzle it across or pour the melted chocolate into a freezer quart-size ziploc bag and snip a corner to drizzle).
8. Let the popcorn sit until white chocolate is set, 30 minutes or so. Break into pieces

 

adapted from melskitchencafe.com

Chicken parm minis

I love chicken parm. I order it a lot when we go out to eat I saw this recipe and thought it would good to have something different in our meal rotation. They were easy to make and tasted good. They are also a good freezer meal.

Ingredients:
1 pound of raw ground chicken
1/2 of a red pepper, diced
1/2 onion, diced
3 cloves of garlic, minced
1 teaspoon of oregano
3 mozzarella cheese sticks, each cut into 4 pieces
Salt and pepper, to taste
1 egg
1 cup of marinara sauce
1/2 cup of Italian bread crumbs
2 Tablespoons of Parmesan cheese
1 Tablespoon of olive oil
Directions:
Preheat oven to 350 degrees.  For the topping, mix together the Italian bread crumbs, one tablespoon of the parmesan cheese, and one tablespoon of olive oil; set aside.  In a bigger bowl, lightly beat the egg, and add chicken, red pepper, onion, garlic, oregano, 1 Tablespoon of Parmesan,  salt and pepper. Mix until well combined.  Spray a regular sized  muffin tin with non-stick cooking spray.  Spoon heaping spoonfuls of the chicken mixture into a muffin tin. Place a cheese cube (one of the pieces of cheese stick) down in the center of the mixture.  Put one more spoonful of chicken mixture on top, making sure the cheese is covered completely. Sprinkle the bread crumb mixture on top of each chicken mini. Put the muffin tin in the oven and cook for 30 minutes or until cooked through.  Serve with marinara sauce under the minis or in a cup on the side.
Makes 10 Chicken Parmesan Minis

from sixsistersstuff.com

Cheddar bacon dip in bread

 

I love dips and this did not disappoint.  It looks pretty in the the hollowed out bread too.

 

I did not put any ham in this.  Only the bacon.

It would beep great for a Super Bowl party. 

 

 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed outMix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips…