Carmel Popcorn

1 bag popcorn
13 marshmellows
1/2 cup brown sugar
1 cube butter
1/8 teaspoon baking soda

Directions:
Pop the popcorn and set aside. Combine the other ingredients and microwave 1 1/2 minutes. Stir. Microwave 1 minute. Add 1/8 teaspoon baking soda and microwave for 4 seconds. Pour over corn and enjoy.

Artichoke Spinach Dip

1 (6.25 oz) Jar Marinated Artichokes (drained)
1 (10 oz.) Package Frozen Chopped Spinach (thawed and drained very well)
1/2 tsp. Minced Garlic
1/3 C. Freshly Grated Romano Cheese
1/4 C. Freshly Grated Parmesan Cheese
1 C. Shredded Mozzarella Cheese
1/3 C. Cream or Half and Half
1/2 C. Sour Cream

In food processor blend artichokes, Romano cheese, garlic and parmesan cheese for about 1 – 1 1/2 minutes. Artichokes and cheeses should be minced, but should not be pasty.

In a mixing bowl add drained spinach, cream, sour cream, mozzarella, stir well. Spoon into mixing bowl mixture from food processor. Blend all ingredients. Mixture should have a medium thick consistency. Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 – 25 minutes at 350 degrees.
Artichoke dip should be a little bubbly and cheese melted through. Remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa and enjoy.

Applesauce

Preparation time: 45 minutes. The sugar amounts are just guidelines, depending your taste, and on the sweetness of your apples, use less or more. If you use less sugar, you'll likely want to use less lemon juice. The lemon juice brightens the flavor of the apples and balances the sweetness.
Ingredients

3 to 4 lbs of peeled, cored, and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein.)

4 strips of lemon peel - use a vegetable peeler to strip 4 lengths
Juice of one lemon, about 3-4 Tbsp
3 inches of cinnamon stick
1/4 cup of dark brown sugar
up to 1/4 cup of white sugar
1 cup of water
1/2 teaspoon of salt

Directions:
1 Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

2 Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.

Ready to serve, either hot or refrigerated. Delicious with vanilla ice cream or vanilla yogurt.

Freezes easily, lasts up to one year in a cold freezer.


Cranberry Applesauce
3 to 4 pounds of peeled, cored, roughly chopped Granny Smith apples (or other good cooking apple such as Golden Delicious, Fuji, Jonathan, Mcintosh, or Gravenstein)
1 1/2 cups to 2 cups fresh or frozen cranberries
2 Tbsp lemon juice
1/2 teaspoon ground cinnamon
1/4 cup of brown sugar
1/2 cup white sugar
1 cup water
1/2 teaspoon salt

Directions:
1 Place all of the ingredients in a large (5-quart) pot. Bring to a boil, lower heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed.

2 Remove from heat. Mash the apples and cranberries with a potato masher to the consistency you want.

Serve hot as a side to pork or turkey. Or serve hot or cold as a dessert with some vanilla ice cream.

Store in the refrigerator for a couple of weeks. Or freeze for up to a year.

Makes 1 1/2 to 2 quarts.

Garden Fresh Piza

2 cups all0purpose flour
1/2 cup white whole wheat flour or whole wheat flour
1/2 cup cornmeal
1/4 tsp. active dry yeast
1 tsp. salt
olive oil
1/2 cup no-salt-added tomato sauce
1/2 tsp. dried Italian seasoning
3 to 4 cups fresh vegetables such as halved chrry tomatoes, broccoli flourets and shredded radicchio
1 cup mushrooms, halved or sliced
2 oz. chorizo sausage, cooked and drained
1/2 cup crumbled feta cheese or 1 cup shredded mozzarella cheese

Directions:
1. In large bowl, combine both flours, cornmeal, yeast and salt. With a spoon, gradually stir in 1 1/4 cups warm water (120 degrees to 130 degrees Fahrenheit), stirring until all is moistened. The mixture will be a soft, sticky dough. Cover bowl and let stand at room temperature 12 to 24 hours.

2. Line a 15x10x1 inch baking pan with parchment paper. Brush parchment with olive oil. Turn dough out onto prepared pan. Using well-oiled hands or a rubber spatula, gently push dough to edges and corners of pan (dough will be sticky). Cover; let rest for 1 1/2 hours or until puffy and dough pulls away slightly from edges of baking pan.

3. Preheat oven to 400 degrees Fahrenheit. Pre-bake crust for 10 minutes. Combine tomato sauce and dried Italian seasoning, and spread over hot crust. Add vegetables (except radicchio), mushrooms, cooked chorizo, and cheese. Bake 10 to 15 minutes more or until golden brown. Add radicchio. Serve immediately.

Makes 6 servings.

Snickerdoodles

1 3/4 cup sugar
1 tablespoon cinnamon
2 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp. salt
8 tablespoon (1 stick) butter, softened
1/2 cup vegetable shortening
2 large eggs

Directions:
Combine 1/4 cup sugar with cinnamon in a small bowl. Set aside. Whisk together flour, cream of tartar, baking soda and salt. Set aside.

Beat butter, shortening and remaining 1 1/2 cup sugar in a large bowl. Add eggs. Add flour mixture. Using wet hands, roll 2 tablespoons of dough into a ball and roll in cinnamon/sugar mixture. Bake for 10-12 minutes in oven at 375 degrees.

Beef Teriyaki

1 lb. beef, cut in 1 inch cubes
1 15 oz. can pineapple chunks
1/2 cup soy sauce
1/4 cup brown sugar
1 clove garlic, minced
1/2 tsp. minced ginger
2 tsp. sesame oil

Directions:
Combine all ingredients, including liquid from pineapple. Marinate, cover and put in refrigerator for 3 hours.

Thread beef and pineapple alternately on skewers.

Discard leftover marinade.

Broil 8 minutes, turning once, until beef is cooked.

Larson Sweet Rolls

Dough:
Dissolve 1 package yeast in 1 cup warm water
(1 package yeast = 2 1/4 tsp)
Add:
2 eggs, beaten
1 tsp. salt
1 TBS. sugar
3 cups flour
1 cube melted butter

Makes a very soft dough. Cover and refrigerate for at least 2 hours. At least 2 hours before serving, roll out dough on floured surface 1/2 inch thick. Spread melted butter over dough and sprinkle with cinnamon, sugar and brown sugar.

Roll out dough into log shape. Cut into pieces 1 inch thick. Place in a buttered baking pan close together, but sides not touching.

Bake at 400 degrees for 12-15 minutes.