• 1/2 cup unpopped popcorn
• 2 tablespoons butter
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Pop the popcorn and place in a large bowl.
2. In a saucepan, melt the butter over medium heat.
3. Stir in the sugar, cinnamon, salt, and vanilla, and cook until thick and bubbly.
4. Pour the butter mixture over the popcorn, and stir until the popcorn is evenly coated.
5. Spread the popcorn into a large baking pan.
6. Bake in a 250 degrees F (120 degrees C) oven for 10 minutes then turn the heat off and keep popcorn in the over for another 20 minutes. Remove from oven to cool before serving.

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Ingredients:

• 3/4 cup milk
• 2 tablespoon white vinegar
• 1 cup whole wheat flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter
• Cooking spray

Directions:

1. In a medium bowl combine milk and vinegar.  Let sit for 5 minutes to “sour”.
2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. Whisk egg and butter into “soured” milk.
4. Pour the flour mixture into the milk mixture and whisk (or use a hand held blender) until lumps are gone.
5. Heat a large skillet over medium heat, and coat with cooking spray.
6. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

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Topping

• 4 tablespoons unsalted butter
• 1/2 cup packed light-brown sugar
• 3 ripe medium sized pears

Cake Batter

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs with yolks and whites separated
• 1/2 cup evaporated milk
• 1/4 teaspoon cream of tartar

Directions

Topping:

1. Melt butter in the bottom of a 10 1/2-inch round cake microwaveable save cake pan in the microwave.
2. Add brown sugar, stirring until dissolved.
3. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.

Cake Batter:

1. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
2. Cream butter and sugar on medium speed until light and fluffy in a medium sized bowl.
3. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine.
4. Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.
5. In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry.
6. Using a rubber spatula, fold egg whites into the batter.
7. Spread the batter evenly over the pears.
8. Bake in a 350 F oven for 45 minutes or until golden brown and toothpick come out clean when tested in the middle of the cake.
9. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.

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Ingredients:

• 3 cups pasta (I used small shells)
• 2 cups mayonnaise
• 2 tablespoons mustard
• 2 medium carrots grated
• 1 medium celery chopped
• 2 whole pickles chopped
• Salt and pepper to taste

Directions:

1. Cook and drain pasta.
2. Add all other ingredients to the pasta and mix together.
3. Chill if desired.

10 servings

Nutrition information:

• Calories – 297
• Fat – 17g
• Carbohydrates – 37g
• Protein – 3g

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Ingredients:

• 9 cups of Chex cereal. Any kind or a combination. Varieties include corn, rice and wheat
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter or margarine
• 1 1/2 cups powdered sugar

Directions:

1. Place 9 cups of cereal in a large mixing bowl.
2. In a 1 quart microwaveable bowl add chocolate chips, peanut butter and butter.
3. Microwave uncovered for 1 minute, stir then microwave for 30 seconds longer or until mixture can be stirred smooth.
4. Stir in vanilla.
5. Pour mixture over cereal and stir until cereal is evenly coated.
6. Pour into 2 gallon resealable plastic bag.
7. Add powdered sugar, seal bag and shake until well coated.
8. Spread on wax paper to cool.
9. Store in air tight container in refrigerator.

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Ingredients:

• 4 medium potatoes
• 2 tablespoons olive oil
• 2 tablespoon taco seasoning, divided
• 1 teaspoon salt

Directions:

1. Cut potatoes into cubes and place cubes in a mixing bowl.
2. In a small bowl mix olive oil, 1 tablespoon taco seasoning and salt together.
3. Pour oil mixture over potatoes.
4. Toss potatoes until each cube is evenly coated.
5. Sprinkle another tablespoon of taco seasoning and toss potatoes again.
6. Bake at 375 degrees F for 1 hour, flipping potatoes halfway through.

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Ingredients:

• 1 cup sugar
• 1/2 cup water
• 1/2 teaspoon maple flavoring extract

Directions:

1. In a small saucepan stir together sugar and water.
2. On medium-high heat bring mixture to boiling.
3. Stir in maple flavoring.
4. 1 teaspoon grated orange rind.

For the best taste serve the syrup hot.

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• 2 cups Chicken, cubed and boiled.
• 1 cup Mayonnaise
• 2 cups celery, chopped.
• 1/4 cup bell pepper, chopped.
• 1/2 cup slivered almonds
• 1/4 cup pimento
• 1 tablespoon grated onion
• 2 tablespoons lemon juice
• 1 1/2 cup croutons, coarsely smashed
• 1/2 cup grated cheese

Directions:

1. Mix all ingredients together except for croutons and cheese in a casserole dish.
2. Sprinkle croutons and cheese on top.
3. Bake at 250 degrees F for 30 minutes or until cheese melts.

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• 1 1/2 cups graham cracker crumbs
• 5 tablespoons butter, melted

1. Combine graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
2. Stir well enough to coat all of the crumbs with the butter but have it still crumbly.
3. Grease pie pan or line with foil.
4. Press the crumbs onto the bottom and 2/3rd of the sides of pie pan.
5. Bake the crust for 5 minutes at 350 degrees F.
6. Set aside.

Pie Filling:

• 1 cup sugar
• 2 (8 ounce) packages cream cheese
• 1 teaspoon vanilla
• 1 cup pureed pumpkin
• 2eggs
• 1 tablespoon pumpkin pie spice
• whipped cream

1. In a large mixing bowl beat the cream cheese, sugar and vanilla together.
2. Add the pumpkin, eggs,  and spice. Continue beating until smooth and creamy.
3. Pour the filling into the pan over graham cracker crust.
4. Bake for 60-70 minutes at 350 degrees F.
5. Remove from the oven and cool to room temperature.
6. Place in refrigerator until ready to serve.

Serves: 8-10

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Ingredients:

• 1 butternut squash – 2 lbs
• 4 teaspoons olive oil, divided
• 1 small onion
• 1/4 teaspoon pepper
• 1/2 cup  chicken or turkey broth
• 1/4 cup Parmesan cheese

Directions:

1. Peel and de-seed squash
2. cut squash into 1 inch chunks
3. toss squash with 2 teaspoons olive oil and spread evenly in a casserole dish.
4. Bake for 20 minutes in a 425 degree F oven
5. Remove from oven
6. Cut onion into 1 inch chunks.
7. Add onions, pepper and the rest of the olive oil into the casserole dish. Toss together.
8. Bake in 425 degree F oven for another 20 minutes or until squash is tender.
9. Remove from oven.
10. Drizzle with broth.
11. Sprinkle with parmesan cheese.
12. Toss to coat.

Source: Adapted from Kraft Foods What’s Cooking magazine

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