Monday, February 23, 2009

Marshmallow Popcorn

In the bag:
1 1/2 c. sugar
1/2 c. white corm syrup
1 small box jello - any flavor
1 bag marshmallows
3 bags microwave popcorn

From the kitchen:
1 c. butter
1 t. vanilla

In a large saucepan, melt together butter, sugar, and corn syrup. Add jello and bring to a boil. Remove from heat and add vanilla and bag of marshmallows. Pour over 3 bags popped microwave popcorn. Stir.

Skillet Pasta Roma

In the bag:
1/4 c. dried onion or 1 large onion, chopped
1 large clove garlic, minced or dried sliced garlic (broken into pieces)
1 tsp. Italian seasoning
2 cans (14 1/2 ox.) diced tomatoes
1 can (8 oz.) tomato sauce
8 oz. uncooked penne pasta

From the kitchen:
1/2 lb. Italian sausage, crumbled
1 cup water
grated mozzarella cheese and parmesan


In large skillet, brown sausage with onion and garlic; drain. Stir in diced tomatoes, tomato sauce, Italian sasoning, water and pasta. Cover and bring to a boil; reduce heat. Simer, covered, 25-30 minutes or until pasta is tender, stirring occasionally. Add mozzarella cheese and cover again until cheese is melted. Garnish with parmesan shees, if desired.

Wednesday, February 4, 2009

'Better Than Anything' Chocolate Cake

In the bag:
1 German Chocolate or Swiss Chocolate Cake Mix
1 can sweetened condensed milk
1 jar butterscotch caramel sauce
Score Candy Bar

From the kitchen:
Cool Whip or whipped topping
eggs, oil, & water for cake mix

1. Mix cake mix according to directions on the box and bake in a 9x13 inch pan.
2. When cake is cooled, poke holes about every 3 inches using the round end of a wooden spoon.
3. Pour sweetended condensed milk over the cake and smooth into the holes using a spoon.
4. Pour butterscotch caramel sauce, also smoothing into the holes.
5. Refrigerate. Before serving, top with whipped cream and sprinkle with crushed Score bar.

Italian Chicken and Rotini

In the bag:
1 envelope Italian salad dressing mix
1 (10 3/4oz.) can cream of mushroom soup
1 T. dry onion flakes
1 box rotini noodles

From the kitchen:
3 T. butter
6 boneless, skinless chicken breasts
Salt and pepper to taste
1 (8 oz.) package cream cheese

Melt butter in slow cooker. Place chicken breasts (can be frozen) in slow cooker. Sprinkle with salt and pepper and dry salad dressing mix (don’t add water). Cover and cook on low for 5 to 6 hours.

About 30-45 minutes before serving, mix soup, cream cheese, and onion flakes in saucepan and cook on low until smooth. Pour over chicken, and let cook in crock-pot another 30 min. Serve over cooked Rotini.