Homemade Caramel Popcorn

Cooking spray

3 quart popped popcorn (12 cups) you can use microwave popcorn

1 cup packed brown sugar

1/2 cup light corn syrup

1 stick butter

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 teaspoon baking soda

Here's what you do:

Spray a large shallow roasting pan with cooking spray. Combine popcorn in pan and place in 250 degree oven while you prepare your glaze.

In a heavy 2 quart sauce pan mix brown sugar, corn syrup, butter, and salt. Stir constantly and bring to a boil over medium heat. Without stirring, boil 5 minutes. Remove sauce pan from heat, stir in vanilla and baking soda. Pour the syrup over the popcorn making sure to coat each piece. The caramel hardens pretty fast, so make sure to move quickly as pour and mix!

Bake at 250 degree oven for 60 minutes, stirring every 15 minutes. Remove from oven, let cool, and break popcorn apart.

This stuff is delicious and melt-in-your-mouth, sweet and crunchy! Enjoy

Creamy Italian Spaghetti and Meatballs

1 medium onion, divided

1 1/2 pounds lean ground beef

1/4 cup grated Parmesan Cheese

3 tablespoons dry bread crumbs

2 teaspoons Italian herb seasonings

1 tablespoon minced garlic

1 large egg

1 (24-ounce) jar spaghetti sauce

1 (8-ounce) package cream cheese

1 (16-ounce) box spaghetti, cooked and kept warm

1. Preheat oven to 375. Line a cookie sheet with foil. Mince enough onion to measure 1/4 cup; place in a large bowl. Chop remaining onion; set aside.

2. In bowl with minced onion, place ground beef, Parmesan cheese, bread crumbs, 1 teaspoon Italian seasonings, 2 teaspoons garlic, and egg; gently combine. Shape mixture into 14 (1 1/2-inch) balls. Place meatballs on cookie sheet, and bake for 20 minutes.

3. While meatballs bake, heat a large skillet over medium heat. Spray skillet with nonstick cooking spray, and add chopped onion, remaining 1 teaspoon Italian seasoning, and remaining 1 teaspoon garlic; cook for 10 minutes or until tender. Add spaghetti sauce and cream cheese, and cook for 7 minutes, stirring until cream cheese melts and mixture is well combined.

4. Reduce heat to low. Add meatballs to sauce mixture; simmer for 10 minutes. Serve over cooked spaghetti.

Spicy Honeyed Chicken Drummettes

2 package (16 oz each) chicken drummettes (about 20 drummettes)

1/2 cup chili sauce

1/4 cup honey

2 tablespoons soy sauce or teriyaki sauce

1/2 teaspoon crushed red pepper flakes

1. Heat oven to 375. In 13x9-inch (3 quart) glass baking dish, arrange drummetts in a single layer.

2. In small bowl, mix remaining ingredients; pour over drummettes to cover.

3. Bake 30 minutes. Turn drummettes; bake 15 to 20 minutes longer or until drummettes are glazed and juice of chicken is clear when thickest part is cut to the bone.

Baked Artichoke and Jalapeno Cheese Spread

1 package (8 oz) cream cheese, softened

1/2 cup mayonnaise

1 jar (6 oz) marinated artichoke hearts, drained, and coarsely chopped

1/4 cup finely chopped red bell pepper

8 to 10 pickled jalapeno slices, drained, chopped

1/2 cup grated Parmesan cheese

1/3 cup Progresso panko crispy bread crumbs

1. Heat oven to 400. Spray 9-inch glass pie plate with cooking spray.

2. In medium bowl, stir together cream cheese and mayonnaise. Stir in artichokes, bell pepper and jalapenos. Reserve 1 tablespoon of the cheese; stir remaining cheese into artichoke mixture.

3. Spread cheese mixture evenly in bottom of pie plate. Sprinkle evenly with bread crumbs and reserved tablespoon cheese.

4. Bake about 20 minutes or just until top is lightly golden. Serve warm with crackers.

Layered Pizza Dip

1 container (8 oz) chives-and-onion cream cheese spread

1/2 cup pizza sauce

1/2 cup chopped green bell pepper

(1/2 medium)

1/3 cup finely chopped pepperoni (about 1 1/2 oz)

1/2 cup shredded mozzarella cheese

1/2 cup cheddar cheese

1. Heat oven to 350. In ungreased 9 inch glass pie plate or 1 quart shallow baking dish, layer all

ingredients.

2. Bake 10 to 15 minutes or until dip is hot and cheese is melted. Serve warm with garlic toast.

Simple Creamy Chicken Risotto

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth

3/4 cup water

1 small carrot, shredded (about 1/4 cup)

2 green onions, sliced (about 1/4 cup)

1 tablespoon grated Parmesan cheese

1 cup uncooked regular long-grain white rice

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
• Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.

Easy Chicken Stroganoff

2 Tablespoons butter

1 lb. chicken breast, cut in strips

2 cups mushrooms

1 medium onion, chopped

1 can cream of chicken soup

1/2 cup sour cream

4 cups egg noodles

1. Cook chicken in 1 Tablespoon butter. Remove.

2. Cook mushrooms and onions in remaining butter.

3. Stir in soup and sour cream. Heat until boiling.

4. Return chicken to the pan. Heat thoroughly.

5. Serve over noodles. (I put my noodles in with the sauce)