Kettle Corn

While I was growing up, popcorn was a regular Sunday-evening treat and I have one brother who loves it so much he could probably live on popcorn alone. I do enjoy a bowl of buttered popcorn now and then, but I have to say that I would prefer kettle corn 9 times out of 10. I love sweet and salty combinations! Here's an easy way to make it at home without having to wait for the next fair.

2 Tbsp. oil
1/2 cup popcorn
3 Tbsp. sugar
Salt, to taste

Pour oil in popcorn popper (we have a StirCrazy). Quickly add popcorn and sugar and cover. Wait until all popcorn has popped and immediately pour popcorn into a large bowl; salt as desired. Be careful because the sugar will still be sticky and is extremely hot.

You could also make this on the stovetop using a large pan with a lid, but make sure you shake it vigorously back and forth over the heat to prevent the sugar from sticking to the bottom.

Oatmeal-Chocolate Chip Cookies

Here's another winner from my mom!

1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 tsp. vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup semi-sweet chocolate chips
1 cup chopped nuts
1/2 cup coconut

Variation:

Use 1 cup white chocolate chips and 1 cup dried cranberries in place of chocolate chips, nuts and coconut.

Heat oven to 350. In large bowl, beat brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips, nuts, and coconut.

Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

Bake 9-11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

3 1/2 dozen cookies

Fried Mozzarella Sticks

There's nothing like fried cheese!

-Pioneer Woman/Kikkoman

16 pieces String Cheese, removed from wrappers (Kraft)
1/2 cups All-purpose flour (I added garlic powder)
2 whole eggs
3 Tbsp. milk
2 cups Panko Bread Crumbs
1 Tbsp. dried parsley flakes
canola oil, for frying
marinara sauce, for dipping

Slice string cheese pieces in half, for a total of 32 pieces.

Place flour (and garlic powder) in a small bowl.

In a separate bowl, whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in Panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

IMPORTANT: ** Place tray in freezer for 20-30 minutes to flash freeze. **

TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat (or use deep fryer). When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to paper towel-lined plate (salt lightly). Serve immediately with warm marinara sauce.

Banana Pancakes

Classic Betty Crocker style pancakes with mashed bananas - a quick and easy way to use your overripe bananas!

2 eggs
1 1/2 cups milk
3 Tbsp. oil
3 overripe bananas, mashed
1 1/2 cups flour
1 1/2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt

Beat eggs; add milk, oil and bananas. Add dry ingredients and stir until smooth - do not overmix. Delicious with caramel syrup.

Croutons

I should have started making my own croutons a long time ago! They are so easy and delicious!

-Bonnie James, also allrecipes.com

4 thick slices white bread (french), or two hamburger buns work great - any bread about to go stale
1/2 cup butter
2 cloves garlic, minced

Cut the bread into 1/2-inch cubes. Preheat oven to 350 degrees. In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet. Bake for 15 minutes, or until crisp and dry. (Turn half way through). Check frequently to prevent burning. Cool. Store leftovers in an airtight container.

Guacamole

I'm not sure you can really call this a recipe, but this is the way my family has always made guacamole! :)

2 large avocados
Pace picante salsa and/or El Pato for more heat
Garlic Powder, dash or so to taste
Salt, to taste

Halve avocados and remove pits. Roughly mash with a fork. Add salsa (approximately 1 Tbsp or so), and season with garlic powder and salt to taste. Best if eaten right away, but if you need to keep it for awhile, one of the avocado pits will help the guacamole from turning brown.

Naan

I have a very unusual stovetop that only has two burners and the other half grill top. It is extremely messy to use for burgers, etc, but it was perfect for the naan! A delicous accompaniment for our tikki masala!

-Allrecipes.com

1 (.25 ounce) package active dry yeast (2 1/2 tsp.)
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour (all-purpose flour + 1 tsp. wheat gluten per cup)
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls (about 16), and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.