Food Recipes

from my mom NOTE: Recipe cannot be doubled One Large Brown Paper Bag 4qt air-popped popcorn ½ cup softened margarine* (I like Imperial -*Do not use butter, it doesn't work) ¼ cup Karo syrup 1 cup brown sugar(for extra flavor, use 2/3 cup golden brown sugar and 1/3 cup dark brown sugar) ½ tsp salt ½ tsp soda 1 tsp vanilla Put popped popcorn in brown paper bag. Set aside. In a medium-sized bowl, microwave margarine, Karo syrup, and brown sugar for 1 ½ minutes. Remove and stir. Microwave an additional 1 ½ minutes. Remove and stir. Add vanilla. Stir. In a small bowl, combine salt and soda together. Add all at once to mixture. Stir well. It will foam up a bit. Pour over popcorn in paper bag. Using long handled spoon, stir to coat popcorn somewhat evenly. Roll down top of bag. Microwave for 1 ½ minutes. Remove, unroll bag and while holding onto the top of the bag, shake the popcorn around. Roll top of bag back down and microwave an additional 1 ½ minutes. Remove, unroll top of bag, and ...

***reposting with updated pictures from Lion House cookbook with my changes Crust: 1 1/2 cups graham cracker crumbs -which is 10 crackers (or I just buy the boxed crumbs) 3 Tbsp sugar 6 Tbsp butter or margarine, melted Mix and press firmly into bottom of 9-inch spring form pan. Filling: 3 pkgs cream cheese, softened 1 cup sugar 3 eggs 3/4 tsp vanilla Beat cream cheese with mixer. Add sugar gradually. Then add eggs, one at a time, and vanilla. Pour over crust and bake for 55 to 60 minutes at 300. Topping: 1 cup sour cream 1/4 tsp vanilla 1 1/2 Tbsp sugar Whip sour cream, add sugar, and then vanilla. Spread over cheesecake and cook for 10 minutes longer. Cool completely on wire rack. Run knife along edges and unlatch springform pan. Refrigerate until ready to use. I have found that letting the cheesecake "age" for a day or two (preferrably more) in the fridge before serving is best. But it is still good the first day, too. It just gets better and better each day it is allowed...

I saw this recipe on My Kitchen Cafe and couldn't wait to try it. Plus I liked the fact that you can flash freeze these and cook them later. These biscuits are so super easy and the taste was just wonderful. 3 tablespoons melted butter 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 tablespoon sugar 1 1/2 cups heavy cream Preheat the oven to 425°F. Sift two cups flour, the baking powder, salt and sugar into a large bowl. Slowly pour in 1 1/4 cups cream. Stir but don't over mix it. Add remaining 1/4 cup cream, a little at a time. On a flour mat or other floured surface, use your hands to make the dough into a ball. Gently press it to a thickness of about 3/4 inch. (I didn't get mine quite thick enough.. and it does make a difference.) Cut into rounds. Use the rest of the scraps and continue to make rounds. Place the biscuits on a baking sheet lined with parchment paper. Brush the tops with melted butter. Bake at 425 for about 12 minutes or until gol...