Popcorn Cake

I LOVE popcorn in all forms and varieties. It is one of my many downfalls. This popcorn cake has pretzels, m & m's, marshmallows and popcorn. It was really yummy!

Popcorn Cake
Source: Cookies and Cups

2 bags popcorn
2 cups of M&M’s
1 stick (1/2 cup) butter
16 oz bag of mini marshmallows (8 cups)
1 1/2 cups broken pretzel sticks

 

Prepare a large tube or bundt pan by spraying evenly with cooking spray.

Pop popcorn as directed on the package and dump into a large bowl. Pick out the kernels that didn’t pop. Now mix in  M&M’s. Melt butter over low in a large saucepan.

When melted add in marshmallows. Stir until melted and smooth.

Remove from heat.  Let sit a minute or two so it’s not super hot when pouring over the popcorn mix.  You don’t want your M&Ms to melt! Pour over your popcorn mix. Add broken pretzel sticks ..not crushed, just broken into smaller pieces…

Pour over popcorn mix. Stir until all the ingredients are combined and then press into the prepared pan.Cover with foil and let your cake set for at least an hour to cool.

When you are ready to serve the cake loosen sides of your cake from the pan by running a butter knife around the edges. Flip your pan over onto your serving platter.

Salsa Chicken

Really yummy and so easy. I have been trying to find lots of crockpot recipes since two days a week Brock has karate and we don't get home until about 6:30 and I like to have dinner ready when we get home. This one works awesome especially since I have a rice cooker with a timer so that it can be ready when we get home also!

 

Salsa Chicken
Source: Chef Mommy


1 pound boneless skinless chicken breasts
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning )
1 cup sour cream
cilantro, for serving (optional)
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Chocolate Chex

Every year our library has a death by chocolate night. Everyone brings a dish they made that has chocolate in it. You have to cut your dishes into small pieces and then you go through and get one piece of everything to try and then you get to vote on your favorite. The person that wins gets half the entrance fee money. Then they put everyone's recipes into a cookbook you can by. This year is the first year I went and I made this chocolate Chex recipe. I didn't win but I still think it's really good!
Chocolate Chex
Source: Quick Dish

8  cups Chocolate Chex cereal

3/4  cup packed brown sugar
6  tablespoons butter or margarine
3  tablespoons light corn syrup
1/4  teaspoon baking soda

1  cup Reese's Peanut Butter Cups, MINI size

1 cup MINIATURE marshmallows

1/2  cup caramel bits (found by the chocolate chips in the baking aisle -- or chop up regular caramels)
1 Tbsp heavy cream
1/2  cup MILK chocolate baking chips (or more if you're a huge chocolate fan)
1/2  cup vanilla (white) chocolate baking chips

1 tsp coarse sea salt

 

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.

In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
Make sure Chex mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Microwave the milk chocolate baking chips next, starting with 20-seconds and stirring, then at 20 second intervals until the mixture is completely smooth. Drizzle over the snack mixture. Then microwave the vanilla baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture.  Quickly sprinkle coarse salt over all while candy drizzles are still wet.
Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!