Thursday, February 25, 2010

Corn Dog Muffins

This is a favorite muffin for kids. It is from a Taste of Home's cookbook called Fast Fixes with Mixes.

2 packages (8 1/2 ounces each) corn bread/muffin mix
2 T. brown sugar
2 eggs
1 c. milk
1 can (11 ounces) whole kernel corn, drained
5-8 hot dogs, chopped

In a bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs. Fill paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until golden brown. Serve immediately or refrigerate. Yield 18-20 muffins.

Friday, February 19, 2010

Chicken Macaroni Salad

I received this recipe from Hope, my daughter-in-law.

3 c. of dry elbow or salad macaroni
1/2 # frozen peas
2 c. cooked, chopped chicken
3/4 c. chopped cashews
2/3 c. mayonnaise
2 T. apple cider vinegar
2 T. sugar
1 T. Salad Supreme
Cook and drain macaroni. Add peas, chicken and cashews. In a separate bowl, mix mayonnaise, vinegar, sugar and Salad Supreme until smooth and well blended. Add to macaroni mixture. Mix well.

Monday, February 15, 2010

Corn Puffs

This is a picture of the corn puffs. Perhaps this will help you know what to look for when you go to the store. They are used to make the Toffee Popcorn below.

Saturday, February 13, 2010

Toffee Popcorn

This wonderful recipe was given to me by my friend, Maria Hall. It is very delicious and very easy.

8 oz bag of baked corn puffs
1/2 c. butter
1/2 c. white karo syrup
1 c. brown sugar
1 t. baking soda

Pour bag of baked corn puffs into a large bowl or roasting pan. Set aside. Bring butter, karo, and brown sugar to a boil in a 2 quart pan and boil for 5 minutes. Add baking soda and stir quickly to dissolve soda. Pour over corn puffs and stir until well coated. Spread on a large cookie sheet and bake in a 250° oven for 45 minutes, stirring every 10 minutes. Pour out onto waxed paper. I baked mine in the roasting pan for 20 minutes, stirring after 10 minutes, and it turned out fine. If you leave out the soda, it will resemble a hard toffee.
Note: You can find the corn puffs in the potato chip aisle.

Wednesday, February 10, 2010

Almond Cream Puffs

1 c. water
1/2 c. butter
1/4 t. salt
1 c. flour
4 eggs
Almond Cream Filling (recipe follows)
Chocolate Glaze (recipe follows)

In a 2 quart saucepan, heat water, butter and salt until butter melts and mixture boils. Remove from heat. With a wooden spoon, vigorously stir in flour, all at once, until mixture forms a ball and leaves sides of pan. Add eggs into flour mixture, one at a time, beating after each addition, until mixture is smooth and satiny; cool slightly. Preheat oven to 400°. Grease and flour large cookies sheet. Using a size 40 scoop, scoop out dough onto cookie sheet, making 24 puffs of dough. Bake cream puffs for 35-40 minutes or until golden. Turn off oven and let them remain in oven for 15 minutes. Remove and cool. Slice cream puffs almost in half. Fill with almond cream filling and top with chocolate glaze. Store in refrigerator.

Almond Cream Filling
1 small package instant vanilla pudding
1 1/4 c. milk
1 c. heavy cream, whipped (I have used whipped toping)
1 t. almond flavoring
Beat pudding with milk until well blended. Fold in cream and almond extract.

Chocolate Glaze
1/2 c. semi-sweet chocolate chips
1 T. butter
1 1/2 t. milk
1 1/2 t. light corn syrup
In microwave, heat all ingredients until chocolate is melted. Stir until smooth.

Friday, February 5, 2010

Chicken Salad

This is a recipe from my sister-in-law, Sandy Campbell.
This salad tastes great alone, on cream puffs or crescent rolls. When I have to make a large amount of this, I use a turkey breast and it tastes the same.
2 c. cooked, chopped chicken
2 c. chopped celery
2 c. halved grapes
1 small onion grated
Mix the following together for the dressing and add it to the chicken mixture.
1/2 c. sour cream
1/2 c. mayonnaise
2 t. powdered ranch dressing mix

Wednesday, February 3, 2010

Canned Apple Pie Filling

My visiting teacher, Beth Gardner, made this for me. It is delicious and very easy to make.
4 1/2 c. sugar
1 c. cornstarch
1 t. salt
1 t. nutmeg
2 t. cinnamon
3 T. lemon juice
10 c. water
6 pounds peeled, cored and sliced apples
In saucepan, mix first 5 ingredients. Stir in water. Cook and stir until thick and bubbly. Add lemon juice. Pour wide-mouth quart jars 1/3 full of liquid. Add apples and pack tight. You may have to add a little more liquid. Seal and process in boiling water bath for 35-45 minutes. Makes 6 quarts.
To make pie, place 1 quart of apples and liquid in unbaked 9" pie crust. Cover with top crust and bake at 400° for 50 minutes.