Marshmallow Popcorn

1 package microwave popcorn popped (we used 2 bags for 1 recipe of sauce)
1/2 cup butter
1 cup brown sugar
2 Tbsp. light corn syrup or honey
1/2 tsp. vanilla
12 large marshmallows

Pop popcorn until done, remove any unpopped kernels.  Melt butter in a medium saucepan over low heat.  Add brown sugar, corn syrup, vanilla and marshmallows.  Turn heat to medium and stir until marshmallows are melted and mixture is smooth. Pour over popcorn and stir in until popcorn is evenly coated.  Store in an airtight container.

(From http://www.chef-in-training.com/2012/05/caramel-marshmallow-popcorn/)

Penne Pasta with Sun-dried Tomato Cream Sauce

2 cups (8 oz.) dry penne pasta
8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 fl. oz.) Evaporated milk
2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain. 

Meanwhile, combine evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat. 

Add pasta and sun-dried tomatoes to cheese sauce; stir until combined.

(From http://www.verybestbaking.com/recipes/143190/Penne-Pasta-with-Sun-dried-Tomato-Cream-Sauce/detail.aspx)

Chicken Gyros

For the tzatziki:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1¼ lbs. chicken pieces (I use boneless, skinless chicken breast halves)

To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

DIRECTIONS

To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.  Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.  

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.  Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.  Heat pitas (I sprayed with some spray oil and then popped them in the toaster oven for a few minutes). Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.  

(From http://www.annies-eats.com/2009/06/02/chicken-gyros)

Peanut Butter Eclair

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

(From http://www.plainchicken.com/2011/08/peanut-butter-eclair-cake.html)

Fudgy Brownies with Glaze

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
•  
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 
  
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.  In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.  Bake in preheated oven for 25 to 30 minutes. Do not overcook.  
• 
  
• To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.  *I had to add milk to the frosting as it was really dry.*

*Double for 9x13

(From allrecipes.com)

Crispy Coconut Chicken Fingers

12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

Preheat oven to 450 degrees. Give coconut a rough chop so it’s about the same size as the panko pieces.  Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.  Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.  Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

Freezer Instructions: Prepare chicken fingers through coating them in the panko/coconut mixture. Place in a single layer on a lined baking sheet and freeze for several hours. Remove from freezer and transfer to a gallon-sized Ziploc bag or a freezer safe container. When ready to cook, preheat oven to 450. Bake for 25-30 minutes or until juices run clear.

(From ourbestbites.com)

Grape Salad

2 lbs. red and/or green grapes

1 (8oz.) pkg. of cream cheese

1 (8oz.) container of sour cream

1/2 cup of sugar

1/2 tsp. vanilla

chopped walnuts/pecans {optional}

brown sugar {optional}

Combine cream cheese, sour cream, vanilla, & sugar in a large bowl and beat together with mixer. Wash your grapes and remove from the stems.  Fold into the cream cheese mix until well coated.  Chill before eating.

(From http://pearls-handcuffs-happyhour.blogspot.com/2011/04/salad-thats-not-on-your-diet.html)