Caramel Puffed Corn

2 Bags (8 to 10 oz) of puffed corn*
2 cups brown sugar
1/2 cup butter
1 can sweetened condensed milk
1 cup corn syrup

*Puffed corn is differenet from regular popcorn. There are no kernals and have even less nutritional value as popcorn ;). They are found in the chip isle. Very similar to Pirate Booty, but you want a plain flavor or butter flavor.

1. Melt butter and brown sugar together in a saucepan on medium heat. Brown sugar should dissolve. Bring to a boil.

2. Add S&C milk and corn syrup.  Heat until smooth.

3. Poor over puffed corn and toss until pieces are coated. It's easier if you have two large bowls.

Recipe from: Kristen

Hummus

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini*
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

1. Drain chickpeas and set aside liquid from can.

2. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Serve with pita chips.

*ground sesame seed

Recipe from: Kathryn

Simply Stuffed Mushrooms*

1 pound mushrooms (half dollar size)
1 cup bread crumbs
2 tablespoons butter/margarine, melted
2 slices ham lunch meat, chopped

1. Remove stems and inside of mushrooms. Chop stems and mix with remaining ingredients.

2. Stuff mushrooms and place in buttered casserole dish.

3. Bake 15 minutes at 350 degrees.

*Can act as an appetizer or a side dish.

Recipe from: The Four Ingredient Cookbooks...

Caramel Popcorn

Or as Emmy likes to call it:

Chewy Pah-corn

1 1/2 cups brown sugar
1/2 cup Karo syrup
1/2 can of sweetened & condensed milk
1 tsp vanilla
1/2 cup butter
3 3.5 oz-bags of microwaveable popcorn (natural flavor - no added butter or salt) OR 1 1/4 cups of un-popped corn kernels.


1. Pop popcorn and set aside to cool.

2. Combine sugar, syrup and sweetened and condensed milk together and boil for 3 minutes in heavy saucepan.

3. Take off heat and add vanilla and butter. Bring back to a boil for 1 minute.

4. In a very large bowl slowly pour caramel over popcorn and mix gently with large spoon.

Recipe from: Kay H

Onion Dip

2 large yellow onions
4 Tbsp unsalted butter
1/4 cup vegetable oil
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
4 oz cream cheese
1/2 cup sour cream
1/2 cup (real) mayo

1. Cut onions in half and slice into 1/8 inch rounds.

2. Heat butter & oil in a large saute pan (medium heat). Add onions, cayenne, salt, pepper and cook for 10 minutes. Reduce heat to medium-low for 20 minutes, until onions are browned and caramelized. Let cool.

3. Place cream cheese, sour cream and mayo in a bowl. Mix until smooth. Add onions and mix well. Serve at room temperature.

Dillon Beach, 2006

Recipe from: Dominique

Spinach Vegetable Dip

Combine following ingredients in blender or food processor:

1/2 box frozen chopped spinach, thawed
2 cups mayo
2-3 tsp Accent
2 Tbsp chives
1/4 tsp black pepper

Serve in bowl with chips, crackers, bread or various veggies.

Recipe from: Kristen

Homemade Chunky Salsa

Mix together in a bowl the follow ingredients:

3 Large tomatoes, de-seeded and de-juiced
1/2 bundle of cilantro, finely chopped
1/2 each: red, green, yellow sweet peppers, chopped
2-3 jalepeno peppers, finely diced
1/2 red onion, chopped
2 green onions, chopped
1 1/2 to 2 tsp salt
1 tsp sugar

Recipe from: Kimber

Mango Salsa

In a medium bowl combine:

1 1/2 cups chopped, peeled mangoes or peaches
1 medium red sweet pepper, seeded and finely chopped
1/4 cup thinly sliced green onions
1 jalapeno chile pepper*, seeded and finely chopped
1 Tbsp olive oil
1/2 tsp finely shredded lime peel
1 Tbsp lime juice
1 Tbsp vinegar
1/4 tsp salt
1/4 tsp black pepper

Makes 2 cups.

*Wear plastic or rubber gloves when chopping to avoid burns.

Recipe from: Better Homes and Gardens New Cook Book 12th Edition