KETTLE POPCORN BUTTERFINGER TREATS

 KETTLE POPCORN BUTTERFINGER TREATS

INGREDIENTS: 1/2 STICK BUTTER, 1 CUP SUGAR, 1 EGG, 1 TSP VANILLA, 1 1/4 CUP FLOUR, 1/2 TSP BAKING SODA, 2 CUPS KETTLE CORN LIGHTLY CRUSHED, 1 CUP CHOPPED BUTTERFINGERS, 1/2 CUP CHOPPED PECANS

GREASE A COOKIE SHEET

HEAT OVEN TO 350

MIX EVERYTHING, PUT A HEAPING TBS OF THE MIX ABOUT 3 INCHES APART AND THEN BAKE FOR 13 MINUTES 

CREAMY ARTICHOKE DIP

 CREAMY ARTICHOKE DIP

INGREDIENTS: 8 CLOVES CHOPPED GARLIC, 1/8 CUP OLIVE OIL, 1/2 CHOPPED RED ONION

 14 OUNCE CAN UN-MARINATED ARTICHOKE HEARTS CHOPPED UP

3 HEAPING TBS WHIPPED CREAM CHEESE, FRENCH ONION DIP AND MAYO

1 TBS CHOPPED SUN DRIED TOMATOES, 1/3 CUP WHOLE MILK, 1/2 CUP CHOPPED SWISS CHEESE, 1 TSP WHITE PEPPER

I SAUTÉED THE GARLIC AND ONION IN THE OIL FOR 5 MINUTES IN MY DUTCH OVEN. THEN I ADDED EVERYTHING ELSE AND SIMMERED ON A LOW HEAT FOR AN HOUR. 

HERB & GARLIC SALAD DRESSING

HERB & GARLIC SALAD DRESSING

INGREDIENTS: 1/2 CUP GARLIC INFUSED OLIVE OIL, 1/4 CUP TARRAGON VINEGAR, 3 CLOVES CRUSHED GARLIC, 1 TSP DIJON, SUGAR, OREGANO, SALT AND PEPPER

MIX EVERYTHING A FEW HOURS BEFORE SERVING AND LEAVE ON THE COUNTER. DON'T REFRIGERATE. 

IT WAS GREAT!

CHEESY POTATOES

 CHEESY POTATOES

INGREDIENTS: 28 OUNCE FROZEN HASH BROWN POTATOES (ROOM TEMPERATURE), 3 TBS BUTTER, 1 CHOPPED ONION, 1 TSP SALT AND PEPPER, 10 OUNCE CAN CONDENSED CHICKEN SOUP, 1 CUP SOUR CREAM, 2 CUPS CHEDDAR CHEESE.

OVEN 275

FRY THE ONIONS IN THE BUTTER IN A DUTCH OVEN FOR 5 MINUTES, ADD EVERYTHING BUT THE CHEESE AND COOK FOR ANOTHER 5 MINUTES MIXING THOROUGHLY, ADD THE CHEESE, MIX FOR 2 MORE MINUTES. 

COVER AND PUT IN THE OVEN FOR 4 HOURS. IT TASTED WAY BETTER THAN THIS PIC SHOWS!

BONELESS BARBECUE CHICKEN

 BONELESS BARBECUE CHICKEN

INGREDIENTS: 6 PIECES BONELESS CHICKEN BREASTS, 2 TBS SALT AND PEPPER, 1 JAR BARBECUE SAUCE, 2 CUPS SHREDDED CHEDDAR CHEESE, 6 PIECES CUT UP BACON, 5 SCALLIONS CHOPPED UP

OVEN 350

COOK THE BACON IN THE SKILLET UNTIL FAIRLY CRISPY, SET ASIDE.  PUT SALT AND PEPPER ON THE CHICKEN AND FRY FOR 5 MINUTES PER SIDE IN THE BACON FAT. PUT HALF THE BARBECUE SAUCE ON THE CHICKEN AND PUT THE PAN IN THE OVEN FOR 10 MINUTES. 

REMOVE PAN, ADD THE REST OF THE BARBECUE SAUCE, THE CHEESE AND THE BACON AND PUT BACK IN THE OVEN FOR ANOTHER 10 MINUTES. TAKE OUT AND GARNISH WITH SCALLIONS.

CHICKEN WAS UNBELIEVABLE!  

PASTA, PESTO & PEAS

 PASTA, PESTO & PEAS

INGREDIENTS: 1 POUND BOW TIE PASTA, 1.5 CUPS FROZEN PEAS THAWED, 1 CUP HOMEMADE OR STORE BOUGHT PESTO, 1/2 CUP FRESH PARMESAN CHEESE

BOIL PASTA ACCORDINGLY TO PACKAGE ADDING 1 TBS SALT AND 2 TBS OLIVE OIL TO THE WATER

WHEN PASTA ONE MINUTE FROM BEING DONE, ADD THE PEAS. 

WHEN PASTA AND PEAS ARE READY, DRAIN, PUT BACK IN THE POT WITH THE PESTO AND PARMESAN CHEESE. MIX THOROUGHLY AND SERVE!

IT'S THAT EASY! 

IF YOU WANT IT A LITTLE WETTER, ADD SOME OLIVE OIL TO IT BEFORE SERVING.

BUTTERMILK RANCH DRESSING

 BUTTERMILK RANCH DRESSING

INGREDIENTS: 1/2 CUP SOUR CREAM, 1/2  CUP BUTTERMILK, 1/4 CUP MAYO, 1/2 TSP CAYENNE (OPTIONAL), 4 CLOVES CRUSHED GARLIC, 1/2 TSP SALT AND PEPPER, 1.5 TSP DRIED DILL. 1/4 CUP CHOPPED CHIVES, 2 TSP LEMON JUICE

MILX EVERYTHING AND PUT IN THE FRIDGE FOR A COUPLE HOURS