Marshmallow Caramel popcorn

Ingredients

1/2 c. brown sugar

1/2 c. butter
9-10 marshmallows
12 c. popcorn.

Directions

1. Microwave brown sugar and butter for 2 minutes. Add marshmallows.

2. Microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn.

-Kadie

Cherry Salad

• 1 can - Cherry pie filling (usually only comes as 24oz)
• 1 can of Sweetened Condensed Milk 
• 1 can of Crushed Pineapple 
• 2/3 bag Mini Marshmallows
• 1 cup Chopped Pecans (optional)
• 16-24oz Cool Whip 

You will need a large mixing Bowl and a spoon and a spatula (both for licking clean when finished)!
First, completely drain the crushed pineapple. I've tried this a few ways. The best way I have found is using a small wire mesh strainer and a spatula and pushing all the juice into a cup or bowl. The more juice you drain the better or else it will cause separation. 
Next combine all the ingredients except the cool whip and the cherry pie filling. Make sure to mix well. Then fold in the cherry pie filling and then fold in the Cool Whip. I say fold, because you don't want to crush all the cherries, and you don't want to flatten the cool whip.

-Kadie

Grilled Cheese Sandwich with Bacon and Fried Egg

• 2 slices bacon
• 1 egg
• 2 slices any kind of bread
• butter
• cheddar cheese, sliced

Fry the bacon until crispy. Drain on paper towels and set aside. Wipe out the pan.

Fry the egg in the same pan as the bacon to desired doneness. It is best to leave the yolk a little runny, as it makes the sandwich that much more delicious.

Heat a flat griddle over medium-high. Butter one side of each piece of bread. Assemble the sandwich with the cheese, egg and bacon, buttered sides out. Place the sandwich on the hot griddle and cook until well browned. Flip carefully and cook the other side. Serve right away.

Notes: If you are making several sandwiches, you will have to lower the heat between sandwiches or they will start to burn before the cheese gets melty.

-Kadie

Chicken Pot Pie

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk2 
• (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

-Kadie

CREAMY BACON CARBONARA

 2 eggs

1/4 cup Cream or Heavy Cream  (Whipping Cream)

1/3 cup Parmesan

Fresh diced Parsley or dried flakes

1/4 tsp. Salt

1/2 tsp Red Pepper flakes

*(I doubled the Sauce recipe, and it was perfect)

1/2 lb. bacon fried crisp then crumbled

1 small onion, chopped (opt )

3 mushrooms sliced (opt )

1/2 lb. Pasta

DIRECTIONS:

Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl.  I just used a fork.  Fry the bacon until crisp, then crumble and set aside.  With 1 -2 Tbsp. bacon grease, saute the onion and the mushrooms until the onions are translucent and golden.

Drain the pasta and while still warm, add to the onions and mushrooms.  Pour cream mixture into the pasta, and stir over low heat for one to two minutes. (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked – simply add a bit if you need it)  Don’t do this on high heat, or you will make scrambled eggs.  Crumble the crisp bacon over the top & serve with additional Parmesan.  Add a loaf of Crusty French bread and a salad.  So Good!

The above is the original recipe, which I always follow except for adding the onions and the mushrooms.

If you’re concerned about tempering the eggs, save 2 to 3 tablespoons of the hot pasta water.  Slowly whisk it one tablespoon at a time, into the egg, cream, parmesan mixture and whisk continuously.  Add the hot pasta water very slowly, so that you don’t cook the eggs…. until encorporated fully, then add the drained pasta to the mixture. 

-Kadie

Slow Cooker Cheesy Chicken and Rice

Ingredients
                 4 boneless skinless chicken breasts

• 1 large onion, chopped (I use Vidalia)

• 1-2 cups of cooked rice

• 1 cup cheddar cheese

• 1 - 10.5 ounce can cream of chicken soup (regular or fat free)

• 1 -15 ounce can whole kernel corn, drained

1. Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

-Kadie

Cheesesteak Crescent Rolls

Ingredients

• 2 Tbsp. butter

• 1 onion, sliced

• 1 green bell pepper, sliced

• 3/4 lb. sliced roast beef (from the deli)

• 1/3 c. beef broth

• 8 oz. cream cheese

• 2 (8 oz) tubes refrigerated crescent rolls

• 4 slices Swiss cheese

Preheat oven to 375-degrees.

• In a large skillet, saute onion and pepper in butter over medium heat until they become soft and onions become transparent.

• Coarsely chop roast beef and add to onion/pepper mix.

• Stir for about 2-3 minutes or until roast beef becomes hot. Add beef broth and cream cheese, stirring until cream cheese is melted and coats the roast beef. Remove from heat.

• Separate crescents dough into triangles and press flat.

• Slice Swiss cheese into 4 strips and lay each strip over each crescent triangle.

• Scoop about 2 Tbsp. of roast beef mix over each triangle and roll up, pinching the sides of the crescent so cheese doesn't ooze out.

• Place crescent rolls on an ungreased cookie sheet and bake at 375-degrees for 10-13 minutes or until golden brown.

-Kadie