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Caramel Corn |
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Instructions: Divide popped corn between two 4 quart glass bowls. Set aside. Combine brown sugar, butter, corn syrup, and salt in 2 quart glass dish. Microwave on high, uncovered 3 - 3 1/2 minutes or until mixture boils, stirring once. Microwave on 30% power for 4 minutes. Stir in baking soda. Pour half of syrup evenly over each bowl of popped corn, stir to lightly coat. Microwave on 50% power, one bowl at a time, uncovered, 6-7 minutes or until lightly toasted, stirring twice. Spread out on wax paper to cool. Store in airtight container. |
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Veggie Corn Chowder | |
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Instructions: In large saucepan, melt butter over medium heat. Add onion, pepper, and celery. Cook until vegetables are tender. Stir in milk, corn, broth, soup, cheese dip, cheese, oregano, and pepper. Cook uncovered over medium heat about 15 minutes or until mixture is almost simmering, do not boil, stirring occasionally. |
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Potato Corn Chowder Soup |
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Instructions: Cook bacon in large saucepan until crispy, stirring frequently. Remove bacon from pan, reserving 2 tablespoons dripping in pan. drain bacon on paper towels. Add potatoes, onions, and celery to drippings; cook and stir 2 minutes. Stir in soup and milk; bring to boil. Simmer on low heat 8 minutes, stirring occasionally. Add remaining ingredients; cook 5 minutes or until processed cheese food is completely melted and potatoes are tender, stirring occasionally. Serves 8 people. |
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Shredded Turkey Sandwich |
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Instructions: Put all ingredients in a crock pot and cook for 6 hours on low or until the meat is easily shredded. Serve on a bun. great sandwiches for a pot luck. Spices can be changed to taste--add Mexican seasoning for taco, etc. Serves 11 people. |
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Taco Seasoning |
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Instructions: Stir all spices together and store in an airtight container. |
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Chickadee Cottage Chicken Salad |
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Instructions: To prepare chicken: cool and cube cooked chicken breasts. Set aside. To prepare pasta: Bring 2 quarts water to a boil. Add macaroni rings. Cover pot tightly. Turn off burner. Let sit on burner for 5 minutes. Drain, cool. Mix all ingredients together. |
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Dill Potato Salad |
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Instructions: Scrub potatoes. Place in large Dutch oven; cover with cold water, add salt. Bring to a boil over high heat; reduce heat to medium. Boil gently until tender when pierced with a fork (20 to 25 minutes). Drain; cool. Cut potatoes into chunks. In large bowl, combine potatoes and remaining ingredients. Refrigerate, covered, several hours or overnight. Makes 32 (1/2 cup) servings. |
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Cabbage Salad | |
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Instructions: Shred cabbage and onion; sprinkle sugar over top and let stand for 1 hour. Boil oil, vinegar, sugar, salt, dry mustard, and celery seed. Cool a little and then pour over cabbage. |
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Fudge Filled Bars or M&M Bars |
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Instructions: Grease jelly roll pan. Mix oats, flour, nuts, brown sugar, baking soda, and salt in large bowl. Stir in butter until mixture resembles coarse crumbs. Reserve 1 1/2 cups of mixture. Press remaining mixture in pan. Bake at 375 degrees for 10 minutes. Soften 1 cup M & M's in microwave. Press candies with back of spoon until they break into pieces. Stir in milk. Spread over baked layer to within 1/2" of edge. Mix reserve crumbly mixture and remaining M & M's. Sprinkle evenly over chocolate mixture; press lightly. Bake until golden brown, about 20 minutes; cool. Makes 48. |
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Chocolate Crumb Bars |
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Instructions: Preheat oven to 350 degrees. Grease 13" x 9" baking pan. Beat butter in large mixer bowl until creamy. Beat in flour, sugar, and salt until crumbly. With floured fingers press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown. Combine 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust. Stir in nuts and remaining morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake 25 to 30 minutes or until center is set. Cool in pan on wire rack. |
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Caramel Walnut Bars |
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Instructions: Preheat oven to 350 degrees. In large bowl, combine flour, sugar, and egg; cut in 1/2 cup butter until crumbly. Stir in walnuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 13" x 9" baking pan. Bake 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened condensed milk and remaining 1/4 cup butter. Pour over prepared crust. Top with reserved crumb mixture. Bake 20 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature. Makes 24 to 35 bars. |
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Pumpkin Cheesecake Bars |
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Instructions: Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8" x 8" x 1 1/2" baking pan. Bake in 350 degree oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30 to 35 minutes. cool before cutting into bars. Makes 32 1" x 2" bar cookies. |
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Chocolate Toffee Cookie Crunch Bar |
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Instructions: For cookie base preheat oven to 350 degrees. In bowl, combine wafer crumbs and brown sugar. Stir in melted butter. Press into 13" x 9" baking pan. Bake for 8 minutes. For Toffee layer-in saucepan, combine butter and brown sugar. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil one minute. Pour immediately over baked base. Bake for 10 minutes. Let stand two minutes Sprinkle chocolate chips on top. Let stand two to three minutes until chips are shiny and soft. Spread evenly sprinkle with nuts. Chill. Cut into small bars or break irregularly. |
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Buckeye Brownies |
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Instructions: Preheat oven to 350 degrees and line an 8" x 8" pan with parchment paper. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick inserted into the middle comes out with only a few moist crumbs, about 20 minutes. Let cool completely in pan. Make peanut butter topping: In a large bowl, combine peanut butter and butter. Beat with a hand mixer until smooth. Add powdered sugar, vanilla, 1 Tbsp. milk, and salt. Mix until smooth and fluffy. The mixture should be thick but spreadable; if the mixture is too stiff, add another tablespoon milk. Spread the peanut butter topping over the cooled brownie. Refrigerate while you make the ganache. Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the peanut butter layer. Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve cold. Recipe courtesy of Delish |
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Pumpkin Cream Cheese Swirl Muffins recipe courtesy of the Novice Chef Blog |
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Instructions: Preheat oven to 375 degrees. Place paper baking cups into muffin pan. Set aside. In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined. Set aside. In large bowl, whisk together pumpkin, sugar, and brown sugar. Beat in eggs, vegetable oil, and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full. In medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat until well combined. Top each muffin with about 1 Tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. Bake muffins for 18-20 minutes or until a toothpick inserted in the center comes out clean. Store in an airtight container in the fridge. |
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Caramel Crunch Bars recipe courtesy of Tastes Better from Scratch Blog |
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Instructions: Line an ungreased 9 x 13 inch baking pan with parchment paper, leaving an overhang on either end. Line the parchment paper with one layer of club crackers, cutting them to fit if necessary. In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, granulated sugar, and milk. Stir well and bring mixture to a boil; boil for 5 minutes, stirring constantly. Begin timing 5 minutes from when you see the first bubbles. Remove form heat and spread half of the mixture over crackers and gently smooth it into an even layer. Place another single layer of crackers over the top, cutting to fit if necessary. Spread remaining mixture evenly over crackers. Top with one more layer of crackers. Set aside. In a small saucepan, combine peanut butter, chocolate chips, and butterscotch chips. Melt over medium-low heat, stirring constantly until smooth. Spread evenly over top of crackers. Chill for at least 1 hour. Remove from fridge and allow chocolate to rest for a minute or so before cutting. This will help avoid breaks in chocolate as it's being cut. Pull up on the parchment paper to remove them from the pan. Cut into bars. Store in the refrigerator. |
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Pumpkin Cheesecake Balls recipe courtesy of Cakescottage.com |
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Chocolate Turtle Apple Slices recipe courtesy of Mom Loves Baking Blog |
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Layered Pumpkin Dessert Courtesy of Lil' Luna |
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Instructions: Layer 1: Mix flour, butter, and 1/2 cup pecans together. Press into a sprayed 9x9 or 9x13 pan. (If you would like more crust, add an additional 1/2 cup flour, 1/4 cup butter, and 1/4 cup chopped pecans.) Bake for 15 minutes at 350 degrees, then remove, and let cool. Layer 2: Blend cream cheese and powdered sugar. Add 1 cup of the whipped topping. Then spread over cooled crust. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice, and 1 cup whipped topping until smooth. Spread over top of layer 2. Layer 4: Spread remaining 1 cup of whipped topping and sprinkle with pecans. Let chill for 3 hours or until set. |
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Flower Pot Cookies Courtesy of The Gunny Sack |
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Lemon Sugar Cookie Bars Courtesy of The Salty Marshmallow |
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Pumpkin Pie Bars Courtesy of Taste of Home "Pumpkin" Cookbook |
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Triple Layer Berry Cheesecake Bars Courtesy of Food Network |
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Gooey Gingerbread S'mores Bars Courtesy of Food 52 |
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Frozen Hot Chocolate Courtesy of Kitchen Fun with My 3 Sons |
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