Sweet 'n' Salty Popcorn

Try taking this yummy popcorn treat to your next summer activity. I'm almost positive that you will enjoy it as much as our family does!

Sweet 'n' Salty Popcorn

10 c. air-popped popcorn

1 tbsp. butter

5 tbsp. instant vanilla pudding mix

1/3 c. light corn syrup

1 tsp. vanilla extract

Dash salt

Place popcorn in a large bowl. In a small microwave-safe bowl, melt butter; whisk in the pudding mix, corn syrup, vanilla and salt until smooth. Microwave, uncovered, for 45 seconds or until bubbly. Pour over popcorn; toss to coat. Spread in a greased 15 x 10 in. baking pan. Bake at 250 for 25-30 min. or until crisp, stirring once. Remove popcorn from pan to waxed paper to cool. Break into clusters. Store in airtight containers. Enjoy!

Ham and Cheese Braid

This is a great way to use up leftover ham!

1 loaf bread dough (you can use frozen)

1/4 cup softened butter (I use less)

1 tbsp. ranch dressing mix (dry packet)

8 ounces thinly sliced ham or 1 1/2 cups chopped ham

1 1/2 cups grated cheddar cheese

Roll bread dough onto a greased 12-by-17-inch cookie sheet. Combine butter and ranch dressing mix, spread mixture evenly over dough (reserve 1 tbsp of mixture to top braid). To make the braid, cut 1-inch wide strips along both of the long edges of the cookie sheet. The strips should be 1-inch wide by 4 inches long: this will leave a 4-inch rectangle strip in the center for the filling. Layer ham and cheese down the center of the rectangle. Starting at one end, pick up one of the strips and lay over the filling. Alternate on each side to form a criss-cross pattern. Brush the top with remaining butter mixture. Let rise for 25 minutes and bake at 350 degrees for 20-25 minutes until golden brown on top and bottom.

Cake Mix Cookies

If you are looking for a quick cookie recipe-this is it! Plus, you should have most, if not all, of the ingredients on hand. Simple and delicious!!

Ingredients:

Any flavor cake mix

2 eggs

1/2 c. oil

Mix all together. Bake at 350 for 10-15 minutes.

Grilled Pizza

Man, we had this for dinner tonight and it was soooo yummy!! Since it cooks on the grill, it's perfect for those hot days when you don't want to heat up the house!

Ingredients:

Dough (frozen or homemade. It doesn't matter)

Pizza toppings

Cheese

Once the dough has raised, divide the dough into 4 balls. Roll the dough into a circle about 1/8 inch thick. Repeat until you have 4 rounds. Place one pizza crust on a clean, oiled and preheated grill. Grill pizza crusts for about 1 min or until the bottom is brown. With tongs, gently flip it over and grill for an additional 30 seconds. Remove from grill and repeat with remaining pizzas. Let cool. Top with favorite toppings and return to a preheated grill for about 2-3 minutes. Watch carefully to avoid burning.

For our pizza, I used frozen Rhodes bread dough. I let the dough raise most of the day and divided it into four sections. For our pizzas, we had BBQ Chicken. I spread the crust first with BBQ sauce. Then topped it off with grilled chicken, onion, tomato and Italian cheese. It was delicious and easy. I'm sure any combination of toppings would be great!

Strawberry Lemon Trifle

If you love the taste of lemon and strawberry, you need to try this!  It is the perfect dessert for a hot summer day.  

4 ounces cream cheese, softened

1 cup lemon yogurt

2 cups milk

1 pkg. (3.4 ounces) instant lemon pudding mix

2 tsps. grated lemon peel

2 1/2 cups sliced fresh strawberries, divided

1 tbsp. water

1 prepared angel food cake (10 inches)

In a mixing bowl, beat cream cheese and yogurt.  Add the milk, pudding mix and lemon peel; beat until smooth.  In a blender, process 1/2 cup strawberries and water until smooth.  Tear cake into 1 inch pieces; place a third in a trifle bowl or 3 quart serving bowl.  Top with a third of the pudding mixture and half of the remaining strawberries.  Drizzle with half of the strawberry sauce.  Repeat.  Top with remaining cake and pudding mixture.  Cover and refrigerate for at least 2 hours.  

Peanut Butter Jumbos

Anyone that is a fan of peanut butter should try these!  They are SO good.  Interesting enough, this recipe doesn't call for flour.  They are definitely worth a try.  Have a BIG glass of milk on hand as well.

1 1/2 c. peanut butter

1/2 cup butter, softened

1 cup sugar

1 cup packed brown sugar

3 eggs

1 tsp. vanilla extract

4 1/2 cups quick cooking oats

2 tsps. baking soda

1 cup  miniature semisweet chocolate chips

1 cup M&M's miniature baking bits

In a large mixing bowl, cream peanut butter, butter and sugars.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine oats and baking soda; gradually add to creamed mixture.  Stir in chocolate chips and baking bits.

Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets.  Bake at 350 for 12-14 minutes or until edges are browned.  Remove to wire racks.  Yield: 9 dozen.

Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

Eclair Cake

In my opinion, a dessert that costs less than $5.00 to make is very frugal!  Especially, if you have the ingredients on hand.  I usually have most of the ingredients on hand for this simple and delicious dessert.

This is the next best thing to the real eclair!!

3 packages of graham crackers

2 small packages instant french vanilla pudding

8 oz. cool whip

chocolate frosting

Layer bottom of 9x13 pan with whole graham crackers.  Then add layer of pudding,  mixed according to package directions with cool whip.  Layer another layer of crackers, pudding and finally a layer of crackers.  Frost.  Refrigerate at least 6 hours.  I prefer overnight.

So Easy and so delicious!!! 

Cafe Rio Pork Salad

Cafe Rio is a Mexican restaurant here in my state.  Oh man, it has the best food!!  It doesn't help that it is right across the street from my house either ;)  When my friend gave me this copy cat version of their pork salad.  I knew I had to try it!  We tried it once and got hooked!!

There are three parts to the salad: the rice, the pork and the dressing.

Lime-Cilantro Rice

2 tbsp. oil

4 c. long grain rice

6 cups water

1 bunch cilantro, finely chopped

juice of 2 limes

2 tsp crushed garlic

Heat the oil in a large skillet.  Add the rice, cilantro and garlic.  Saute 3-5 minutes, stirring frequently.  Add water and lime juice.  Bring to boil.  Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes)

Cafe Rio Pork

1 (16oz) bottle of salsa

1 can coke

2 c. brown sugar

4-5 lb. pork roast

Place pork in crock-pot and fill it half way up with water.  Cook roast on high for 5 hours.  Drain off water.  Cut pork in thirds.  Put back into crock-pot.  Mix together salsa, coke and brown sugar.  Pour over the top of pork.  Cook an additional 3 hours on high.  Shred pork with forks.  Leave it on low until ready to serve.

Note: I have used chicken as a substitute (It is pictured above)  It is just as good this way, as well.

Creamy Tomatilla Salad Dressing

1 pkg. hidden valley ranch buttermilk dressing

1 c. buttermilk

1 c. mayo or sour cream

2-3 tomatillas (peel off outer leaf/shell)

1 tsp. crushed garlic

3/4 bunch fresh cilantro

1 tsp. cayenne pepper

juice from 1 lime (2 tsp)

Salt and pepper

Blend all ingredients in blender.  Refrigerate.

Assembly: Put a tortilla on a plate.  Then put rice, pork, some chopped lettuce and the dressing.  (You can add beans as well) 

Finally, garnish salad with cheese, tomato, crushed tortilla chips, sliced avocados,etc.

Note: I strongly prefer the uncooked tortillas over regular old packaged tortillas.  Check the refrigerated section of your local grocery store.  Our Costco carries them too.  Just throw tortilla in a pan over the stove top, give it a few flips and it's cooked.

You can also serve this burrito style.  My kids like it a little bit better this way.  

Enjoy!

Italian Chicken and Potatoes

2 boneless chicken breasts

1/2 c. Italian dressing

1 tsp. Italian seasoning

1/2 c. parmesan (the kind in the green can)

4 potatoes, peeled and cut into wedges

place chicken in the bottom of a crock-pot.  Sprinkle half of the Italian dressing, spices and cheese.  Put the potatoes on top or around the chicken.  Sprinkle with remaining spices and cheese.  Cook on low 6-8 hours.

Note: I double this for my family.

Marinated Ham Steaks

1/2 c. ginger ale

1/2 c. orange juice

1/4 c. packed brown sugar

1 tbsp. vegetable oil

1 1/2 tsps. white vinegar

1 tsp. ground mustard

1/4 tsp. ground ginger

1/8 tsp. ground cloves

4 individual boneless fully cooked ham steaks (about 5 ounces each)

In a large resealable plastic bag, combine the first eight ingredients.  Add ham steaks; seal bag and turn to coat.  Refrigerate for 8 hours overnight.  (I would recommend marinating overnight)

Heat grill to medium heat.  Drain and discard marinade.  Grill ham, covered, over indirect medium heat for 3-4 minutes on each side or until heated through.

So easy and delicious!  My kids gobble this up like crazy!  It is one of my favorite recipes to make in the summer.