course-appetizer-candy - JRPerk

Popcorn Balls

Pop ½ cup popcorn Melt 1 stick of butter and 40 marshmallows in a saucepan Pour over popcorn Roll into balls Wrap popcorn balls immediately in plastic wrap

INGREDIENTS: 6 quarts of popped corn 1 Cup butter (2 sticks) 2 Cups brown sugar (firmly packed) 1/2 Cup corn syrup 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla INSTRUCTIONS: Preheat Oven to 250. Coat a roasting pan with PAM. Place pre-popped corn in roaster. Slowly melt butter in a saucepan. Stir in brown… Continue reading Caramel Corn

Chili con Queso – Randy’s

Easy and Excellent! Makes about 22 half-cup servings Ingredients: Instructions: Heat on the stove or in the microwave, stirring frequently. Sous Vide Instructions: Oven Instructions: Notes:

Butter Bars – Aunt Kim’s Ooey Gooey

INGREDIENTS: 1 yellow cake mix (I prefer Duncan Heinz) 1 stick butter (melted) 1 egg 1 box powdered sugar (=3 3/4 cup) 2 eggs 1 8 oz. cream cheese (softened) 1/2 c. chopped pecans (I leave these off) INSTRUCTIONS: Mix first 3 ingredients and press into 9×13 pan. Mix next 3 ingredients well and spread… Continue reading Butter Bars – Aunt Kim’s Ooey Gooey

Party Mix – Showhouse

INGREDIENTS: 5 Cups Corn Chex 5 Cups Cheerios 5 Cups Mini Pretzel Twists 2 Cups Dry Roasted Peanuts 20 oz. Almond Bark 3 Tbsp. Vegetable Oil 16 oz. bag of M&Ms (choose colors to match the holiday) INSTRUCTIONS: Mix the Chex, Cheerios, Pretzels, and Peanuts together in a large bowl Microwave the Oil and Almond… Continue reading Party Mix – Showhouse

Chili con Queso – Maryann’s

Easy and Excellent! Freezes well. If you make half a batch, you can add the whole can of cream of mushroom soup and it still tastes great. Ingredients: 2.5lbs Velveeta Cheese 2 8oz packages of Cream Cheese 1 10.5oz can of Cream of Mushroom Soup 2 10oz cans of Rotel Diced Tomatoes and Green Chilis… Continue reading Chili con Queso – Maryann’s

Orange Peel Candy

I use the leftover peels from my Cointreau recipe after they have been sous vided in brandy. Ingredients Peels from 10 large oranges 6 cups of sugar plus more to sprinkle over the finished product 3 cups of water Instructions Peel the oranges with a vegetable peeler. Try to remove very little of the white… Continue reading Orange Peel Candy

Salsa Recipe (picante sauce) – Dianne’s

Salsa has a high acid content so it will keep in the refrigerator for several (5-7) days. This recipe makes about 44 ounces Ingredients: 2 – 16oz cans of tomatoes 1 garlic clove or 1/4tsp garlic powder 1 tsp salt 1 tsp cumin pepper 1/2 large onion diced 1 Tbsp jalapeno slices (Old El Paso… Continue reading Salsa Recipe (picante sauce) – Dianne’s

Vegan Peanut Butter Fudge

Ingredients: 7 ounce marshmallow whip 2/3 cups vegan evaporated milk 2.5x strength soy milk from powder 3/4 cups vegan margarine 1 tsp vanilla 3 cups sugar 2/3 cups peanut butter Instructions: Mix Sugar, Milk, and Margarine together in a saucepan over medium/high heat. (stir constantly) Heat past boiling until temperature reaches 234 degrees (measured with a candy thermometer) Remove from heat and quickly add marshmallow whip and peanut… Continue reading Vegan Peanut Butter Fudge

Sweet & Spicy Chicken Wings

from Taste of Home. Yield: about 2-1/2 dozen Ingredients: 3 lbs chicken wings 1 1/2 cups ketchup 1 cup brown sugar packed 1 small onion finely chopped 1/4 cup sweet red pepper finely chopped 2 tbsp chili powder 2 tbsp Worcestershire sauce 1 1/2 tsp crushed red pepper flakes 1 tsp ground mustard 1 tsp dried basil 1 tsp dried thyme 1 tsp black pepper Instructions: Cut wings into three sections; discard wing tip sections. Place chicken in a 4-qt. slow… Continue reading Sweet & Spicy Chicken Wings