Caramel Corn

Ingredients:

1/2 cup butter
1 cup packed brown sugar
1/4 cup Karo syrup
1/2 tsp salt
1/4 tsp baking soda

Directions:

In a small sauce pan bring butter, sugar, syrup, and salt to a boil. Stirring constantly.
Boil rapidly for 1 minute, keep stirring.
Remove from heat and add baking soda as you stir.
Pour over large bowl of freshly popped popcorn and stir in caramel.

Let cool for a few minutes before eating.

Source: Karen Trevino
Note: This recipe can be halved if you would like.
I would also recommend that you do not use microwave popcorn for this recipe.

Crepes

A family favorite since I was young girl. The kids call these "rollies"... we LOVE to have them for dinner too!

Ingredients:

1 1/2 cups flour
3 tbs sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups of milk
2 tbs melted butter
1/2 tsp vanilla
2 lrg eggs

In a blender combine ingredients and blend until smooth and there are not clumps.

Lightly butter a 6-8 inch skillet. Heat over medium heat.

For each crepe, pour ~1/4 cup batter into skillet. Immediately rotate skillet until a thin layer of batter covers the bottom. Cook until golden brown; turn crepe over and cook on the other side until golden brown. Repeat with remaining batter, buttering skillet as necessary.

Stack crepes one on top of the other. Cover as the others cook to keep warm.

For the filling:

Fresh fruits (strawberries, raspberries, bananas)
Jam
Whipped cream
Dulce de Leche
Sugar
Powdered Sugar
Honey
Marshmallow cream
Nutella

The possibilities are endless!

Source: Ferrante Family and Betty Crocker's Big Red CookBook
Notes: These can be wrapped airtight and frozen up to 2 months.

Enchiladas Verdes

Ingredients:

1 can Cream of Chicken Soup
1/2 tsp garlic powder
1 can Kirkland chicken, drained
2/3 cup shredded Mexican Mix cheese
4 flour tortillas
1/4 cup milk
1/2 cup Pace's Salsa Verde
1 4oz can chilies, mild
1/3 onion, diced


Preheat oven to 375.
Grease 9X9 glass dish and set aside.
In a medium bowl mix half can of soup, garlic powder, chicken, can of chilies, onion and 1/3 of cheese.
Divide mixture into 4 equal parts.
Spoon onto flour tortillas, roll tortillas around filling and lay open side down into prepared dish
Make the Sauce, in medium bowl stir remaining half of soup, cheese, milk, and salsa verde.
Pour over top of enchiladas and sprinkle with cheese.

Bake for 20 minutes until cheese is melted.
Serve with sour cream and tossed salad.


Note: This doesn't take more than 15 minutes to get ready. We like to drink "Jarritos" to go along with this yummy Texmex meal to make it feel more authentic.
From: Originally this recipe was from Campbell's Soup Cook Book but I have changed a lot of the ingredients and added some of my own.

Pasta Primavera My Way

Ingredients:

1 lb Pasta
2 medium zucchinis, cubed
1 medium summer squash, cubed
1 cup cherry tomatoes
1 cup pasta sauce or pesto
2 tbs olive oil
2 tsp Italian seasoning
salt and pepper
Parmesan cheese

Cook pasta as directed on package. While pasta is cooking saute zucchini and squash in olive oil over medium heat, until slightly golden brown. Reduce heat to low and add tomatoes, salt, pepper and seasoning to mixture. Cover and stir occasionally. When pasta is done remove water and add zucchini mixture over top and mix well with sauce of your choice or pesto. Serve with garlic bread and Parmesan cheese.


Note: I love making this SUPER easy dinner. I like to use Prego sauce, homemade pesto or Costco pesto as well. I also like to add chicken or turkey from a left over meal.
From: My own kitchen.