Microwave Caramel Popcorn

1 Bag Microwave Popcorn, popped with kernels removed
1 Stick of Butter
1 C Brown Sugar
¼ C. Karo Syrup
½ t. Baking Soda

1. Heat butter, brown sugar, and Karo Syrup until boils. Remove from heat and stir in baking Soda for 1 min.
2. Pour over popcorn and stir until evenly coated. SERVE!!!

Cornbread

½ t Baking Power
2 C. Bisquick
½ C. Sugar
¼ C. Cornmeal
½ t. Baking Soda
1 C. Milk
2 Eggs
1+ ½ Sticks of Butters

1. Preheat oven to 350 degrees.
2. Mix all ingredients and pour into a non-greased 9x13 Pan.
3. Bake 20-30 until toothpick comes out clean.

Chili

1 lb Ground Beef
1 Yellow Onion
1 Large Can of Stewed Tomatoes
1 Can of Kidney Beans
1 Can of Pinto Beans
1 Can of Black Beans
1 Can of Navy Beans
Chili Power to Taste
Garlic Salt to Taste

1. Cook onions and butter over stove until onions are translucent. Add beef and season with salt and pepper. Continue browning.
2. Place beans, tomatoes, and beef in a large Crock Pot.
3. Place on low for 6-8 hours, or high for 3-4.

*I love to serve this with cornbread.

Chicken Crescent Squares

3 oz Cream Cheese
1 T. Butter, softened
2 C. Cooked Chicken
1 T. Onion
¼ t. Salt
1/8 t. Pepper
2 T. Milk
8 oz Crescent Rolls
1 T. Butter

1. Preheat oven to 350 degrees. Combine cream cheese and 1 T. butter until smooth. Add chicken, onion, salt, pepper and milk
2. Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon ½ C mixture in center of rectangles, pull 4 corners to center & Twist firmly. Pinch edges to seal. Bush tops with remaining butter.
3. Bake for 25-30 minutes or until golden brown.

Awesome Honey Pecan Pork Chops

1 lb of Boneless Pork Loins
½ C. All purpose Flour
3 T. Butter
¼ C. Honey
¼ C. Chopped Pecans
Salt and Pepper to Taste

1. In a shallow dish, mix together flour, salt, and pepper.
2. Dredge pork cutlets in the flour mixture
3. In a large skillet, melt butter over medium-high heat.
4. Add chops, and brown both sides, transfer to a warm plate.
5. Mix honey and pecans into the pan drippings. Heat through, stirring constantly.
6. Pour sauce over cutlets.

Chicken Stroganoff

4-5 Chicken Breasts, cut into 1 inch pieces
¾ Cup Minced Onion
6-7 Mushrooms, sliced
2 Cans Cream of Chicken
½ C. Sour Cream
½ C. Mayonaise
½ Stick of Butter
1 t. Salt
½ t. Garlic Powder
Pepper to Taste

1. Place all ingredients into a large Crock Pot.
2. Cook on Low for 6-8 hours or High for 3-4.

***I personally love to serve this over Mashed Red Potatoes. This can also be served with rice or egg noodles.

Acorn Shepherd’s Pie

2 Acorn Squash, Halfed and seeds removed
2 Potatoes, peeled and cut into 1 inch chunks
2 T Butter
1 Yellow Onion
1 lb Ground Beef
½ t. Dried Oregano
1 (8 oz) Tomato Sauce
¼ c. Granted Parmesan Cheese

1. Preheat oven to 400 Degrees. Place squash cut side down on baking sheet. Cook 30 min.
2. Place potatoes in pot and cook in boiling water until tender. Drain and mash potatoes. Season with Salt & Pepper.
3. Cook onions and butter over stove until onions are translucent. Add beef and season with salt and pepper. Continue browning.
4. Add Tomato sauce and bring to a boil. Simmer until liquid evaporates. Approx. 2 min.
5. Fill each squash with ½ beef, top with ½ cup of potatoes, and sprinkle with cheese.
6. Bake until head through & tops begin to brown. Approx. 10-15 minutes.