Sticky M&M Popcorn

Craig and I had a recipe like this on our first date. We did a big group date and my roommate's mom made this for all of us. It's so yummy but I never got the recipe for it! I finally received a copy that Craig's mom had 6 years after our first date! So better late than never I guess:)


The recipe says the following:

4 poppers of popped corn (salted OR unsalted)

BUT I have no idea what that means!! It's not 4 bags of popcorn, that is WAY too much, so if you know, please explain this!
So what I do is use our air popper and use one scoop of popcorn which ends up making one large bowl full of popcorn. If that makes sense. So this is how I'm going to write the recipe:)

1 large bowl of fresh popped popcorn
1 1/2 cups mini marshmallows (more or less depending on how you like it)
Mix together:
1 cup butter
1 1/3 cups sugar
1/2 cup Karo syrup

**Stir together over medium low heat until it begins to boil; stirring constantly. Then time it for 1 1/2 minutes and remove promptly*** (Do not boil any longer or it will harden as it cools and you'll have one large, hard, ball of popcorn!)

Add 1 teaspoon of vanilla
Pour over popcorn and marshmallows until marshmallows are melted and sticky.

Then Add:
1 1/2 cups M&M (seasonal ones are fun for each holiday)

Mix lightly until it's mixed together. ENJOY!!

Note: This is extremely YUMMY! Sticking to the measurements and times of boiling is what makes this recipe taste the best. Too much or too little of ingredients or boiling time and it won't turn out!

Sherbet 7-Up Punch

From:  Jamie Smith

This is a great drink for a party or big group!

1 Liter gingerale
2 – 2 Liter 7-up
1 Gallon Sherbet

Put in a big punch bowl and enjoy!!!

Thanksgiving Yams

From:  Hillery Ray

I know it says side dish, but this is basically a dessert. This is my home ward Relief Society president's famous recipes.

6 c. canned yams
2/3 c. melted butter
4 eggs
1/2 c. sugar
1 1/2 c. milk
2 tsp. vanilla
1 tsp. salt

Mix all ingredients and put into a greased 9x13 pan.

Topping:
1 c. pecans
3 TB. flour
1 c. brown sugar
1/3 c. melted butter

Combine and sprinkle on top of yams. Bake at 350 degrees for 30-35 minutes.

Reuben Sandwiches

1 bag of rye bread
½ lb. pastrami
½ lb. corned beef (or use one pound of one kind of meat)
Swiss cheese
Miracle Whip
Thousand Island
Sauerkraut

1. Heat a large skillet or electric fry pan.
2. For each sandwich spread miracle whip and thousand island on bread.
3. Top with Swiss cheese, meat and sauerkraut.
4. Butter outside of bread and place in pan.
5. Heat through or until cheese is melted.

Makes est. 4 sandwiches

Lion House Ranch Chicken

¾ c. cornflakes, crushed
¾ c. grated Parmesan cheese (I use Romano instead!)
1 pkg. ranch salad dressing mix
8 boneless, skinless chicken breast halves
½ c. butter or margarine, melted

1. In a shallow bowl, combine the cornflakes, Parmesan cheese, and salad dressing mix.
2. Dip chicken in melted butter, and then roll in cornflake mixture to coat.
3. Place chicken breasts in a greased 9 x 13-inch baking dish.
4. Bake, uncovered, at 350º for 45 minutes or until chicken juices run clear.

Makes 8 servings.

This is my sister, Tanya's, recipe. This is the best chicken ever. I've had a lot of requests for this recipe. It's SO easy to make and double. This is usually what I make if I need to bring someone a meal.

Bacon & Potato Salad

Small bag russet potatoes (about 15)
4 eggs, hard boiled
1 lb. bacon; very crispy (keep the grease)
2 big Tbs. mayonnaise
1 big Tbs. miracle whip
Tiny quirt of mustard
White pepper, to taste

Boil potatoes with skin on in salt water until soft but slightly hard

While potatoes are boiling, cook bacon and boil eggs

Peel potatoes and cut into small chunks

Pour bacon grease over potatoes and mix until desired consistency

Mix together miracle whip, mayonnaise and mustard; add to potatoes

Add white pepper to taste

Crumble bacon and chop eggs over top and lightly mix

**This is Nicki Norman's recipe. I have yet to make it as good as she did. Well, actually I believe it was always Mike that cooked. Her husband was the best cook! Anyway, it's really good!

Sunday Baked Ham

1 (6 ½ -7lb) low sodium, smoked, fully-cooked ham (Do NOT use spiral cut! or it won't turn out)
40 whole cloves (yeah, it's a lot of cloves but it tastes so yummy!)
Vegetable spray
¼ c. firmly packed brown sugar
¼ c. honey
3 Tbs. unsweetened pineapple juice
½ tsp. dry mustard

Trim fat and rind from ham. Score outside in diamond pattern and stud with cloves.
Place ham on a rack coated with cooking spray and place rack in roasting pan.

Combine sugar and remaining 3 ingredients in a small saucepan. Stir well bringing it to a boil. Cook 1 minute more then remove from heat; let cool.

Brush over ham and bake at 425º for 5 minutes.

Reduce heat to 325º and bake 1 additional hour, basting ham with sugar mixture every 15 minutes.

Let stand for 15 minutes before slicing

I got this recipe from our friends Jason & Dayna Bangerter who use to be our upstairs neighbors in our Provo, UT. apartment. It is SO yummy!! I can't wait to make it this year for Christmas.

Hawaiian Meatballs

Meatballs: (make these or buy the "homestyle" meatballs from the store)
1 ½ lbs. ground beef
2/3 c. cracker crumbs or bread
½ c. chopped onion
2/3 c. evaporated milk
1 tsp. season salt
1/3 c. flour
3 Tbs. shortening

1. Combine first 5 ingredients. Mix lightly but thoroughly. Shape meat mix into 30 balls. Roll in flour.
2. Brown meatballs in shortening or broil them for about 10 minutes. Drain excess fat.
3. Meanwhile prepare sweet-n-sour sauce. Pour over meatballs and simmer covered for 15-20 minutes.

Sweet-n-Sour Sauce:
1 can (13 ½ oz) pineapple chunks
2 Tbs. cornstarch
½ c. vinegar
½ c. brown sugar
2 Tbs. soy sauce
2 Tbs. lemon juice
1 c. coarsely chopped green peppers.
1 Tbs. chopped pimentos (optional)

1. Drain pineapple chunks. Reserve juice. Measure juice; add enough water to make 1 c. of liquid.
2. Blend together pineapple liquid and cornstarch until smooth. Stir in next 4 ingredients.
3. Cook until thickened and clear.
4. Add pineapple chunks, green peppers, and pimentos. Mix well. Simmer for 15 minutes.
5. Serve over cooked rice. Makes about 6 servings.

*My mom has had this recipes since 1980! So, it must be good to be in our family recipes for that long! They can be either a main dish or just keep the meatballs in the crockpot with the sauce and use as an appetizer too.

Russian Apricot Chicken

1 small bottle Russian dressing
1 small jar Apricot jam
4-5 chicken breasts; thawed

1. Mix dressing and jam together.
2. Marinate chicken for several hours in mixture.
3. Cook in a large skillet until chicken is done and mixture has thicken slightly.

**Craig made this for me on one of our very first dates. It was so good I had to marry him and keep the recipe. To this day, he stills makes it better than me.

Heavenly Chicken Salad Sandwiches

3 chicken breasts; cooked and cubed
2-3 c. red or green grapes
1 small can mandarin oranges; drained (reserve juice)
½ - 1 c. cashews
½ - 1 c. celery
1 bunch scallions
Paprika
Salt
Pepper
-- Mix together in large bowl then add sauce.

Sauce:
½ c. mayo
1 Tbs. Dijon mustard
Mandarin orange juice (In this case LESS is more! ONLY add desired amount; keep in mind that once everything is combined, it will be even runnier.)

1. Mix sauce together and pour over other ingredients.
2. Serve on croissant sandwich rolls.

**I got this recipe from my friend Karma Nuttall who use to be my manager at Brent Brown Dodge from 2001-2003. It really is the best chicken salad I've had.

Vegetable Pizza

2 pkg. Pillsbury crescent rolls (16 rolls)
-- Spread evenly on the bottom of a jellyroll pan and cook according to package directions. Cool completely!

2 (8 oz) pkg. cream cheese
¾ c. mayonnaise
2 Tbs. onion
1 tsp. dill weed
Dash of celery salt (optional)

1. Cream the above ingredients together and spread on cooled crust.
2. Top with fresh cut vegetables of choice. I use green & red pepper, broccoli, cauliflower, green onion, tomato, and black olives.
3. Refrigerate any leftovers.

Note: The more “colors” of vegetables you use the more eye appealing it is.

Slow Cooker Cranberry Pork

1 boneless rolled pork loin roast (3-4 lbs.) halved.
2 Tbsp. Vegetable oil
1 can (16 oz.) whole-berry cranberry sauce
¾ c sugar
¾ c cranberry juice
1 tsp. Ground mustard
1 tsp pepper
¼ tsp ground cloves
¼ c cornstarch
¼ c cold water
Salt to taste

In a dutch oven, brown roast in oil on all sides over medium-high heat.
Transfer to a 5 quart slow cooker.

Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves; pour over roast.

Cover and cook on low for 7-8 hours. Remove roast and keep warm.

In a saucepan combine cornstarch and water and salt until smooth.

Stir in cooking juices. Bring to boil. Cook and stir until thickened. (About two minutes)
Serve with roast.

Note: Trim the fat off your roast and this is very lean and healthy. Cloves are the secret to success. This dish is great because you can cook it all day in the crockpot while company is over, and have a delicious main dish that seems like it took a lot of work.

**This is Lisa Hill's recipe. She use to be in the Leon Valley ward in TX

Gyoza (aka potstickers?)

From:  Jill Rupp

As many of you know, my family's ancestry goes back to Japan. So, we always have a big New Year's Day dinner with lots of family and friends. This is one of the dishes we sometimes serve.

Gyoza (I think they're like potstickers?)

1.5 lbs ground pork
1 head cabbage
8 green onions, finely chopped
8-9 cloves garlic, finely chopped
1/4 cup cornstarch
1/2 cup soy sauce
dash salt
3 pkgs. gyoza wrappers

Sauce:
white vinegar
soy sauce
chili oil

1. Grate cabbage and squeeze out excess water.
2. Combine ground pork, cabbage, green onions, garlic, cornstarch, soy sauce, and salt. Mix well.
3. Place about 1 tsp. filling in each wrapper. Moison half the wrapper with water and press edges to stick. Crimp edges.
4. Pour about 1 T. vegetable oil and 1/2 tsp. sesame oil in a frying pan. cook gyoza for a few minutes until browned on both sides. Add 1/4 cup water to pan and quickly cover pan and steam until the water is gone. (This helps make them both crispy on the edges, and softer in the middle as well as adds to the flavor.)

Serve with sauce and enjoy!

Notes: Some people include fresh ginger roots in the gyoza. I've never tried it, but it could be good!

Banana Foster

From:  Christine Nelson


Very, very yummy!!!

1/2 c. butter
1 c. brown sugar
1 tsp. vanilla extract
1/2 c. orange juice
3 large firm bananas

1. Melt the butter at medium low heat in a large frying pan. 
2. Stir in the brown sugar until it has fully absorbed the moisture of the butter. It will become clumpy. 
3. Add the vanilla and orange juice and stir until it is velvety and bubbly. If the mixture is not smooth enough, add a little bitof orange juice until it is.
4. Slice bananas, about 1/4 inch slices. Add bananas to mixture, stir to coat and remove from heat. If you like the bananas slightly cooked, let sit for a few minutes.

Serve over scoops of vanilla ice cream.

Symphony Bar Brownies

Ok, it seems like these are a big hit so I found an actual recipe. I have made them using different size pans, brownie mixes, etc. and they have turned out but I know others who have tried and it never turns out. SOOOOOO, here is a REAL recipe for these sinful brownies. Hope you enjoy them!

1 (17.6-ounce) package brownie mix, plus the ingredients called for
3 (5-ounce) Symphony candy bars with almonds and toffee chips

1. Prepare brownie mix according to package directions.
2. Line a 9x13-inch cake pan with aluminum foil and spray with vegetable oil cooking spray.
3. Spoon in half the brownie batter and smooth with a spatula or the back of a spoon.
4. Place the candy bars side by side on top of the batter.
5. Cover with the remaining batter.
6. Bake according to package directions.
7. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Makes 24 large or 38 small brownies.

Basic Pot Roast

I have made this several times and have loved it!!

1 (4-pound) boneless Chuck pot roast, neatly tied
Salt and ground pepper
2 tablespoons vegetable oil
1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
2 bay leaves
2 teaspoons thyme
4 cups beef stock
4 tablespoons all-purpose flour
4 tablespoon butter, softened

1. Pat roast dry and season with salt and pepper.
2. In a Dutch oven, heat the vegetable oil over moderately high heat until hot but not smoking.
3. Add the roast and brown on all sides, about 15 minutes total.
4. Transfer the roast to a plate and pour out all but 1 tablespoon of fat from the pan.
5. Add the onions, carrots, and celery to the pan and cook over moderate heat, stirring until golden.
6. Place the roast back in the pan along with the bay leaves, thyme, and enough of the beef stock to come up 2/3 of the way up the beef
7. Bring the pot roast to a simmer on top of the stove, skim, cover tightly, and set in the lower third of a 350 degree preheated oven.
8. Regulate heat so that the liquid remains at a gentle simmer for 2 1/2 to 3 hours, until the beef is tender.
9. Turn the roast over several times during its braising.
10. Transfer roast to a cutting board and let stand 10 minutes, covered with aluminum foil to keep warm.
11. Skim off any fat from the surface of the liquid. Strain the liquid.
12. To thicken the sauce slightly, bring the liquid to a boil.
13. For each cup of liquid, stir together 1 tablespoon butter and 1 tablespoon flour.
14. Whisk the butter mixture into the liquid. Simmer, stirring constantly, until thickened.
15. Slice the pot roast and serve with the sauce and boiled new potatoes.

**Recipe from my sister Tanya

Mashed Garlic and Red Potatoes

2 lb. red potatoes
3 garlic cloves
¼ c. olive oil
¾ tsp. salt
¼ tsp. pepper

1. In medium pot add potatoes and garlic. Fill with water until covered
2. Bring to a boil; reduce heat and cover for 15-20 minutes
3. Reserve ½ c. water; drain the rest
4. Mash into big chunks, add oil, salt and pepper and enough water to make potatoes fluffy

Note: This goes good with a roast.

Yummiest Cream Corn

2 lrg. bags of niblet frozen corn
Lrg. container of heavy whipping cream
White pepper
2 Tbs. cornstarch
¼ c. water
1/3 c. sugar

1. Put frozen corn in large pot
2. Add up to ¾ container of heavy cream and cook with lid on until boiling and corn has separated from each other; mixing every once in a while
3. Add sugar
4. Add white pepper to taste (more is better)
5. Mix together cornstarch and water and SLOWLY add a little at a time to corn mixture
6. At this time you can add more cream or sugar IF desired
7. Cook about 3-4 minutes and serve

Note: This makes A LOT and is good for potluck type get togethers! Cut in half for regular size family. I hate creamed corn, but this I love. I received this recipe from Nikki Norman.

Black Bean Salsa Dip

2 (8oz.) pkg. cream cheese (fat free or regular)
¾ c. mayo
3 Tbs. taco seasoning
2 green onions; sliced
1/3-1/2 c. red bell pepper; chopped
1/2 large can sliced olives
¾ c. salsa
1 pressed garlic
1 can black beans; rinsed and drained
1 can corn; drained
1 small can chopped jalapeno (only use about 1-2 Tbs.)

1. Mix cream cheese, mayo, and taco seasoning
2. Spread on a platter
3. Mix the remaining ingredients
4. Spread over cream cheese layer
5. Serve with tortilla chips

Note: This dip looks kind of gross but once you try it you can't stop eating it. It makes a lot so for just a family size serving cut the recipe in half (or as close as you can)

Craisin Spinach Salad w/ Red Wine Vinaigrette

Salad:
1 bag spinach
½ c. diced red onion
Candy almonds (make the same way as Apple Spinach Salad)
Craisins

Dressing:
¾ c. olive oil
1/8 c. water
¾ c. red wine vinegar
1 c. sugar

1. Place dressing ingredients in blender and mix until well blended.
2. Toss with salad and serve

Note: This makes a good amount of dressing but will keep in the fridge for about a week or so.

VERY Easy Salsa

1 (28 oz) can of diced tomatoes
1-2 jalapenos, seeded
½ medium onion
½ bunch chopped cilantro
¾ tsp. salt
¾ tsp. sugar
¼ tsp. pepper
¼ tsp. garlic powder
¼ tsp. ground cumin
2-3 drops liquid smoke (optional)

1. Put everything in a blender and mix.
2. Taste and adjust as needed.

Note: I used 1 ½ jalapenos and it gives a kick, but not too hot. This salsa is great with chips. We buy the Tia Rosa Mega Thin chips.

Apple Spinach Salad

Salad:
1 bag spinach
1 bag romaine
7 slices cooked bacon, crumbled
1 bag slivered almonds
1 green apple, sliced

1. Sugar coat the almonds by placing the almonds in a medium saucepan with about a ½ cup of sugar.
2. Stir over medium heat until sugar melts and coats almonds. Let cool on a glass pan so they won’t stick.
3. Will last for about a week in an airtight container.

Dressing:
1/8 red onion very thinly sliced
1/3 c. oil
¼ c. sugar
¼ tsp. salt
3 Tbs. white vinegar

4. Mix together and toss with salad.

Tanya's Chocolate Chip Cookies

2/3 c. butter flavored Crisco
2/3 c. butter (real butter)
1 c. white sugar
1 c. brown sugar
2 tsp. vanilla
2 eggs
3 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
chocolate chips

1. Combined first 6 ingredients together one at a time.
2. Mix together dry ingredients
3. Add flour mixture about 1 cup at a time mixing well between each addition
4. Add chocolate chips
5. Bake at 375 degrees for 10-12 minutes.

Note: My sister uses half milk chocolate chips and half peanut butter chips. They are incredible. Also, using half crisco/butter makes the cookies soft inside and slightly crispy on the outside.

Potato Cheese Soup with Sausage

3 cans fat-free chicken broth
4 medium -large baking potatoes; peeled and diced
1 large onion; peeled and diced
3 turkey Italian sausages; mild or hot
10 oz. light Velveeta cheese
1 can Rotel tomatoes

1. Cook potatoes and onion in broth until tender; do not drain broth.
2. Use potato masher and mash vegetables into desired chunks.
3. Remove casings from sausage and brown in skillet; stirring until done and crumbled.
4. Slightly melt cheese and add to broth/potatoes mixture
5. Add tomatoes and mix.

Makes about (8) 1 cup servings

Note: This is very good. It is an approved weight watchers recipe and is healthy if you follow the correct ingredients.

Steak, Bean, and Rice Burritos

1-2 lbs. steak meat; cut into thin strips
1 Tbls. spoon oil
Salt
Pepper
Fajita Seasoning
Burrito Size tortillas
Refried Beans (La Costena brand are awesome!)
Rice
Tomato Bouillon
Cheese
Sour Cream
Guacamole
Salsa

1. Cook rice according to package; adding 2 tsp. tomato bouillon to every 1 c. of water
2. Heat oil and add steak; season to taste
3. Heat beans
4. Heat tortillas
5. Add beans, rice, steak, and cheese to tortillas and roll up like a burrito
6. Place burrito in warm skillet until slightly brown on both sides
7. Top with sour cream, salsa, and guacamole

Lyssa's Luscious Sugar Cookies

Honestly...these are the most incredible sugar cookies I have EVER had. Highly recommend trying these at least once!

1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
½ tsp. baking soda
4 tsp. baking powder
4 ½ - 5 cups flour; enough so it isn’t too sticky
½ tsp. salt

1. Preheat oven to 350°
2. Cream together butter & sugar. Add eggs, sour cream and vanilla.
3. Sift dry ingredients together and add to butter mixture.
4. Chill for at least 1/2 hour. Roll out dough to about 1/2 inch thick.
5. Bake for 11-13 min. (cookies will be softer the next day and after frosting them)

Makes about 2½ dozen cookies

Caramel Bubble Rolls

There's always a request for this one...

2 loaves frozen bread dough
½ c. butter or margarine
1 c. brown sugar
1 small box vanilla or butterscotch pudding mix (NOT instant)
2 Tbs. milk
1 ½ tsp. cinnamon (optional but recommended)

1. Thaw bread in refrigerator over night, but do NOT let them rise
2. Break 1 loaf in pieces (about 2 inch chunks) and place in a greased 9x13 in. pan.
3. Melt butter, add sugar, pudding mix, milk, and cinnamon
4. Bring to a boil and remove promptly from stove.
5. Pour over bread
6. Break up second loaf and place on top.
7. Let rise until it's about even or slightly over the edge of the pan
8. Bake in 350° oven for 30 minutes.

Note: My mom has been making this recipe since the early 80's!! Once you have them, you'll want them again. I promise!!! These are really good for dessert or breakfast sweet roll.

Lyssa's Luscious Sugar Cookie FROSTING

A must for Lyssa's sugar cookies!! Don't even think about using your grandma's recipe!

¼ cup water
¾ cup shortening
½ cup butter
½ tsp salt
½ tsp vanilla
5 cups powdered sugar

Add first 5 ingredients and mix. Slowly add powdered sugar in about 1 cup at a time. Mix well and add color as needed!!