Line a cookie sheet with parchment paper. Set aside.
In a microwave safe bowl, add chocolate chips and Crisco.
Microwave until chips look shiny about 2 minutes.
Remove and stir until melted.
Quickly stir in popcorn. Spread onto the prepared cookie sheet.
Cool completely and break into pieces.
rumsticks, wings, and drop into a
stir the graham-cracker crumbs and melted butter together. Press the
Rinse your fruit and dry it completely on soft kitchen towels. (the fruit must be dry before mixing with the chocolate and nuts to keep them from getting soggy).
Place the blueberries and grapes into a mixing bowl or large ziploc bag.
Add the walnuts, peanuts, and dark chocolate and then gently toss around to coat everything in the salt from the peanuts.
Store in the fridge and enjoy a handful for dessert or a snack!
n a baking sheet and keep warm in your oven
Cook Karo syrup, margarine and brown sugar over medium heat, for 5 minutes.
Then add cream of tartar, baking soda and salt. Mix well, and then pour over the popped popcorn and peanuts.
Then bake at 250\u00b0 for 1 hour, stirring every 15 minutes.
onion, parsley, egg, panko flakes and corn in a large bowl
Take the flour, onion powder, and garlic powder and mix it together. Set it aside.
Take the egg whites and milk and mix it together then set it aside.
Take the captain crunch and corn flakes mix them together and then crush them into a fine breading.
Dip your chicken in the flour mixture.
Then dip your chicken into the egg wash.
Then coat your chicken with the bread crumbs.
Bake it at 350 degrees for about 20 minutes turning the chicken over at 10 minutes. Serve as an appetizer or meal.
hopped. Transfer to a bowl and stir in sugar, 3 tablespoons
t as little as possible and continue cutting until all dough
eer, masa flour, egg, sugar, and baking powder together in a
e garlic, tomatoes, parsley, salt, and pepper.
Cook until it
br>Cover, turn on LOW and cook. Mine were done in
ea, salt, thyme, lemons, and garlic together in a large
ith 1 tablespoon olive oil and garlic in large bowl. Season
keets. Toss cornbread, biscuits, pecans, and sage in large bowl.
art slow cooker.
Cover and cook on low heating
In your blender first add your ice cubes.
Then pour in 1/2 cup of whole milk.
Pour in 2 tablespoons of half & half or heavy cream.
1 tablespoon of sugar.
Blend on high until ice is crushed.
Top with 2 tablespoons of Redi-Whip heavy whipped cream.
Espresso should be used hot, as this makes the blending of the ice even easier and makes it creamier! You can use room temperature espresso also,.
This recipe makes a tall Frappacchino. Enjoy!
Season the chops with salt and pepper. Don't season with
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.