Friday, March 29, 2013

Peanut Butter Cup Popcorn

Our sweet Annie was home from college over Spring Break.  She is loving her sorority and her new Big Sis - Megan.  Megan showered Annie with tons of PiPhi goodies but one of Annie's very favorite gifts was Megan's Peanut Butter Popcorn.  I am a huge peanut butter fan so Annie and I couldn't wait to make it.  OH MY STARS!  If you love peanut butter and chocolate.... and popcorn.  This is a great combination of sweet and salty!  You have to make this immediately!  I truly cannot say enough wonderful things about it!  INDULGE... and ENJOY!!  Thanks Megan for being such a great BIG SIS to Annie and for this wonderful recipe!

                                                Megan and Annie

Peanut Butter Cup Popcorn

2 bags of microwave popcorn (I used one bag of a double bag of Vic's popcorn - 4 1/2 oz)
2 cups honey roasted peanuts
4 cups mini peanut butter cups
3 cups peanut butter chips (I just used 2 bags)
1 Tbsp oil or shortening ( I used oil)
2/3 cup semi-sweet chocolate chips

Place popped popcorn, peanuts, peanut butter cups in a large bowl.  Melt peanut butter chips and oil in a double boiler or in the microwave stirring at 30 second intervals.  Pour melted peanut butter chips over popcorn mixture.  Stir gently to coat. Spread the mixture onto a waxed paper lined counter.  Melt semi-sweet chocolate chips.  Spoon into a ziploc bag.  Snip the corner of the ziploc bag and drizzle all over popcorn. Let popcorn sit until chocolate is set.  Store in an airtight container!  

Wednesday, March 20, 2013

King Ranch Casserole

I know ALL of my Texas friends have heard of King Ranch and the famous King Ranch Casserole.  Most of my Nebraska friends aren't as familiar so I decided to make this for one of our preschool/teacher birthday lunches.  I used the precooked grilled chicken breasts strips from Costco so this recipe was a snap.  I LOVE it!  It is easy and well-loved.  There wasn't a bite left today at preschool!

One other thing, I am not always a huge fan of cooking with canned soup.  I did use the Cream of Chicken soup the recipe called for but instead of using Cream of Mushroom Soup - I decided to liven up the recipe and use a half-pint of cream.  What a great change to this recipe!  Like I said - not a bite left!

P.S.  I remembered mid way through our buffet line - that I needed a picture!  Sorry!!

King Ranch Casserole

2 cups diced chicken, seasoned with a little chili powder, cumin and garlic powder
1/2 stick butter
1/2 - 1 onion, diced
1/2 - 1 bell pepper, diced
1 can Rotel diced tomatoes and green chiles
1 can cream of chicken soup
1 half pint of whipping cream
12 corn tortillas
2-3 cups cheddar cheese, grated

Preheat oven to 350.  Spray a 9 x 13 glass baking dish with cooking spray.  Sprinkle cooked chicken with seasonings and heat in skillet.   In another large skillet, melt butter and saute onion and bell pepper about five minutes or until tender.  (or you can heat the cooked chicken and seasoned veggies all in one skillet )Add Rotel, soup, cream and chicken.   Tear four tortillas in bite size pieces and layer in the bottom of your pan.  Top with 1/3 of the chicken mixture and 1/3 of the cheese.  Repeat twice.  Bake for 20-30 minutes or until bubbly!

**I made mine the night before and it was still yummy!

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Saturday, March 16, 2013

Black Bean and Corn Salsa Pork Chops

I cut this recipe out of a Southern Living magazine years ago.  I wanted something new to try so I gave it a shot.  Chris and I both enjoyed it - nice flavor and relatively healthy.  I hadn't cooked with an oven bag in years -   I will definitely make this again!

Black Bean and Corn Salsa Pork Chops (Southern Living)

1 oven bag
1 Tbsp all-purpose flour
1/2 tsp garlic powder, divided
1/2 tsp salt, divided
1/2 tsp pepper, divided
2  (11 oz) cans whole kernel corn with red and green peppers, drained (I think I only used one)
1  (15 oz) can black beans, rinsed and drained
1  (10 oz) can diced tomato and green chiles ( I used Original Rotel)
4 (1/2 inch) boneless center-cut pork chops, trimmed

Preheat oven to 350.  Place oven back in a 13 x 9 pan.   Add flour, 1/4 tsp garlic powder, salt and pepper to oven bag.  Twist end of bag and shake to combine.  Add corn, beans and tomatoes to oven bag.  Squeeze to blend ingredients.  Sprinkle pork chops with remaining seasoning.  Arrange in an even layer over vegetables.  Close bag with nylon tie and cut 6 (1/2 inch) slits in top of bag.  Bake at 350 for 30 minutes or until pork chops are done and tender.

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