Caramel Corn

6 c. popped popcorn (try to get all the unpopped kernals out)
1/2 c toasted almonds (optional)
3/4 c firmly packed brown sugar
1/2 c butter
2 tbsp light corn syrup
1/8 tsp salt
1/4 tsp baking soda

Microwave directions:
1. In a large microwave safe bowl, combine popcorn and almonds. In a 4- cup microwave safe measuring cup, combine corn syrup, brown sugar, butter, and salt. Mix well.
2. Microwave on high for 2 minutes. Stir; microwave on high for an additional 2 to 3 minutes or until mixture comes to a rolling boil.
3. Stir in Baking soda until well mixed. Immediately pour over the popcorn and almonds until coated.
4. Microwave on high for 2 minutes. Immediately spread on foil or waxed paper.

I have left off step 3 and 4. I did not add the baking soda and just poured the mixture over the popcorn and left in bowl. It tasted the same to me!

Pumpkin Cake Roll

3 eggs
1 c. sugar
2/3 c pumpkin
1 tsp lemon juice
3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 c nuts (optional)

Filling:
1 c. powdered sugar
2 packages of cream cheese
1/2 tsp vanilla
4 tsp butter

Beat eggs, add sugar and other ingredients. Grease and flour jelly roll pan. Bake at 375 for 15 minutes. When done, put upside down on kitchen towel covered with powdered sugar. Roll in the towel until cooled.
Mix ingredients for filling. Add to the roll and roll it up. Refrigerate.

frog-eye salad

acne di peppe macaroni
1 c. sugar
2 tbsp flour
1/2 tsp salt
2 eggs, beaten
(2) 20 oz cans of pineapple chunks
(1) 20 oz can of crushed pineapple
3 can of mandarin oranges (small cans)
(1) 13 oz cool whip
1 tbsp lemon juice
1 c. marshmallows (mini) (I always add more!)
1 c. coconut (optional)

Cook macaroni. Drain the juice from the pineapple and add to sugar, salt, eggs, and flour. Cook until thickened stirring constantly. After thickened, add lemon juice and put sauce over macaroni. Stir well. Refrigerate over night. Add remaining ingredients (cool whip, oranges, pineapple, marshmallows) before serving. Stir well.

Stuffing

2 1/2 qt (2-3 loaves) homemade bread, cubed
1 c. milk
1 egg

Soak the bread with the egg and milk mixture.

Then sprinkle bread with:

2 tsp salt
1/4 tsp pepper
4 tsp sage
1/4 tsp thyme

in skillet melt:
1 c. marg.
2 c. celery
1 c. onion
simmer until tender. mix in bread. Add chicken broth until moist.

Apple Crisp

4 medium tart apples (granny smith are the best I think)- peeled and sliced
3/4 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. oats (quick or old-fashioned)
1/3 c. butter or marg
3/4 tsp cinnamon
3/4 tsp nutmeg

1. Heat oven to 375. Grease a 8x8 pan with shortening.
2. Spread apples in the bottom of the pan. Mix remaining ingredients and sprinkle over the apples.
3. Bake about 30 minutes or until topping is golden brown and the apples are tender and can be pierced easily with fork.

Serve with Vanilla Ice Cream!

Macaroni and Cheese

Macaroni and Cheese (Betty Crocker)
2 c. uncooked elbow Macaroni
1/4 c. butter or stick margarine
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. Worcestershire sauce
2 c. milk
2 c. cheddar cheese

1. Heat oven to 350 degrees.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3 quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2 quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

My Tips:
-I've used several types of past with this. The best are the types that have ridges on the noddles. My favorite is Pipette, which is similar to elbow but has the ridges.
-I've also tried several types of cheese and even mixed them. Our favorite is still Cheddar because that what my family likes the most.