Crunchy Carmel Corn

3 3/4 quarts popped corn

1 cup brown sugar

1/2 cup butter

1/4 cup corn syrup

1/2 teaspoon salt

1/2 teaspoon baking soda

In saucepan, combine sugar, corn syrup, and salt. Stir occasionally until bubbly. Continue cooking over medium heat for 5 min. Remove from heat and stir in soda until foamy. Pour over popped corn, stirring until well coated. Pour onto foil lined baking sheet and bake at 200 for 1 hour, stirring every 15 min. Break into chunks and let cool. See how long it lasts!

Omaha Cornbread

This cornbread is more like cake than a normal cornbread. It is moist, sweet and delicious. It won't disappoinnt!

3 eggs, beaten

1 1/2 cups milk

3 cups bisquick

1 cup butter, softened

1 cup sugar

1/4 cup cornmeal

2 1/2 teaspoons baking powder

Mix all together and pour into greased 9X13 pan. Bake at 350 for 30-35 min.

This is better cool.

Chocolate Truffle Cookies

Wow. Really. Wow. These are amazingly rich and decadent. I needed a big glass of milk after eating one. And one was plenty to fill my chocolate craving! If you make these, which you should, make them when you are planning to give a bunch away or you have company. Otherwise they will tempt you until you eat the whole batch! 1 1/4 cups butter, room temperature*
2 cups powdered sugar
1/3 cup dutch processed cocoa powder
1/4 teaspoon salt
1/4 cup sour cream
1 teaspoon vanilla
2 1/4 cup flour
2 cups semisweet chocolate chips
about 1/3 cup cocoa (or rolling)
about 2/3 cup powdered sugar (for rolling)
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
Cream butter and slowly add in powdered sugar until well combined. Sift cocoa and salt together and add to cream mixture. Add in vanilla and sour cream. Slowly add in flour and mix until no streaks are left. Stir in chocolate chips. If dough is soft, chill for 30 min.
Roll dough into 1 inch balls and then roll in cocoa powder. Place on baking sheets. You can put them pretty close together as they won't spread much. Bake for 10 min. They will be just barely set but don't cook too long or they will be dry. Remove from oven and let cool on sheet for 3-5 min. Remove to wire rack to cool for 30-45 min. Then roll in powdered sugar and store in airtight container.
Recipe source: Mels Kitchen Cafe
My notes:
*Melanie from Kitchen Cafe had a great note about butter. She says that butter is perfect for creaming when you can press your finger on the butter and it gives just a little but isn't easy to go all the way through. That is important for this recipe because you don't want the dough to be to sof to handle. Chilling the dough is a good option if your kitchen is warm or your butter got too soft. I used just 1 bag of chips, which isn't quite 2 cups and I also used regular cocoa powder and they were still great!

Chicken Rolls

These are great for using up leftover chicken. The kids always gobble them up.

1 (8oz) package cream cheese

4-5 chicken breasts, cooked and shredded

4-5 green onions, sliced

2 stalks celery, diced

1/4 cup butter, softened

salt and pepper to taste

favorite roll recipe

1 cube butter, melted

bread crumbs

2 cans cream of chicken soup

Enough milk to make gravy consistency

Mix first 6 ingredients in bowl until well combined. Roll out dough and cut into squares. Place spoonful of filling in each square. Wrap dough around filling until completely sealed and covered. Dip into butter and then roll in bread crumbs. Bake at 350 for 20-25 min. Heat soup and milk until hot. Serve rolls with gravy on top.

My notes:

You can also use canned crescent rolls to make it easier. I always use the roll recipe I make pizza bites with. You can make your own gravy by making a roux with butter, flour, broth, and some left over shredded chicken. Cook until thick.

Whole Wheat Blender Pancakes

We love pancakes but ONLY 2 kinds...I never try any others. The kids love grandpa Smith's sour dough pancakes, which I will have to get posted on here and these whole wheat pancakes. Hope you like them too.

Whole Wheat Blender Pancakes with Coconut Syrup

1 cup wheat (whole, not flour)

1 1/2 cups milk, divided

3 teaspoons baking powder

1 egg

1/2 cup oil

1 teaspoon salt

1 Tablespoon sugar

2 Tablespoons ground flax

Put 1 cup milk and wheat in blender. Blend 3 minutes. Add the other 1/2 cup milk and blend another minute. Make sure your wheat is really blended, if it isn't blend a few minutes more. Add rest of ingredients and blend until well mixed. Pour onto hot griddle.

Coconut Syrup

1 stick butter

1/2 cup Buttermilk

1 cup sugar

1/2 teaspoon baking soda

1/2 cup coconut milk

Combine all in saucepan and cook until thickens slightly and bubbles, stirring constantly.

My Note:

This recipe is a great way to use wheat from your food storage. Just make sure the wheat is really ground or it will have little bits of wheat in it. Also, you can NOT double this and have it turn out. It is better to make one batch, pour it into a bowl and then make the next batch. Sometimes we need 2 batches, sometimes one is enough. For the coconut syrup, you can bring it to a boil just stir constantly. It won't get super thick, but should thicken some.