Honey Barbecue Sauce

From: Taste of Home

Ingredients:
1 can (8 oz) tomato sauce
2 Tbsp brown sugar 
2 Tbsp honey
1 Tbsp lemon juice
1 Tbsp molasses
1 1/2 tsp Worcestershire sauce
1 1/2 tsp mustard
1 minced garlic clove
1/4 tsp dried oregano
1/4 tsp chili powder
1/8 tsp pepper

In a small saucepan, combine all ingredients. Bring to a boil. Serve with chicken or pork.

Verdict:
Thumbs up! I didn't have any tomato sauce on hand, so I used Progresso Recipe Starters - fire roasted tomatoes. I left out the molasses because I am out. I used powdered mustard instead of liquid - not sure if it matters or not. I poured half the sauce over 6 chicken tenderloins and cooked them at 350 degrees for 10 minutes. I pulled them out of the oven, flipped them over, poured the rest of the sauce on them, and cooked them another 10 minutes.

Pink Popcorn

I made this for my 4-year old daughter's birthday last year. It was a big hit for the taste and the look!

From: Cravings of a Lunatic

Ingredients:

• 12 cups popped popcorn (I just bought cheap popcorn from the dollar store)
• 2 cups sugar
• 2/3 cup whole milk
• 2 tablespoons corn syrup
• ¼ teaspoon vanilla salt
• 1 teaspoon vanilla
• 2 to 3 small drops of red food coloring (do not use gel, use the liquid for this particular recipe. Go light and work from there.)

Pop up your popcorn.You can use microwave popcorn or you can pop it on your stove.

Set popcorn aside.

In a saucepan combine your sugar, milk, corn syrup and salt. Cook over medium heat until your sugar dissolves.

Now you want it at a low boil until the temperature reaches 230 degrees which is known as soft ball stage. If you do not have a thermometer you can grab a glass of super cold water, drop a little of the mixture in it, now grab that mixture with your fingers and if it forms a ball in the water then flattens out after it’s out of the water that is soft ball stage. (Thermometers are super cheap at Walmart and I prefer having one on hand for other recipes. That way I'm not guessing.)

Stir occasionally until it reaches soft ball stage and then remove from heat, and add your vanilla and food coloring. Stir well.

Now put your popcorn in a large bowl or even a big roasting pan. You want to have ample room to stir it really well.

Now pour your pink mixture over top and stir well to coat.

Now line a cookie sheet with parchment and transfer the popcorn to that to let it dry out.

Verdict:
Love it!! And it made my girly-girl very happy to see pink popcorn at her birthday party!

White Chicken Enchiladas

From: Joyful Momma's Kitchen

Ingredients:

• 10 soft taco shells
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies

1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Verdict:
Thumbs up! Oh my gracious, these are divine. I made them one time last year and made them almost once a week for a few weeks. So good! They really aren't that spicy so don't let the chilies scare you. If you go to the original blog, she has a lot of other suggestions as well, such as substituting the sour cream or making these into freezer meals. Will keep making these for sure!

Peanut Butter Chocolate Chip Snack Cake

From: Buns in My Oven

Ingredients:
One box yellow cake mix
1/2 cup peanut butter
eggs, as called for on box
melted butter, to replace oil as called for on box
milk, to replace the water as called for on box
1 tsp vanilla
2 cups chocolate chips

Preheat oven to 350 degrees. Add all of the ingredients, except for the chocolate chips to a large mixing bowl or stand mixer and mix until well combined. Stir in the chocolate chips. Pour batter into greased 13x9 pan and bake as directed on the box.

Verdict:
Thumbs up! Yummy and incredibly easy. Just the kind of quick dessert I like!

Cinnamon Caramel Swirl Bars

From: Buns in my Oven

Ingredients:

1 1/2 cups flour
2 teaspoons baking powder
2 teaspoons McCormick® Roasted Saigon Cinnamon
1/4 teaspoon salt
1 1/2 cups firmly packed brown sugar
1/2 cup butter, melted
2 eggs
1 tablespoon vanilla
1 package (14 ounces) caramels, unwrapped
1/4 cup milk
Read more at http://www.bunsinmyoven.com/2012/06/27/cinnamon-caramel-swirl-bars/#FKFtWzlt8gD5ToeH.99

1 1/2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
1 1/2 cups firmly packed brown sugar
1/2 cup butter, melted
2 eggs
1 Tbsp vanilla
1 pkg (14 oz) caramels
1/4 cup milk

Preheat oven to 350 degrees. Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside. Mix brown sugar, butter, eggs and vanilla in a large bowl until well blended. Add the dry ingredients to the wet and mix well.

Reserve 1 cup of the batter. Spread remaining batter into lightly greased 13x9-inch pan. Bake 15 minutes or until firm.

In a small saucepan over low-medium heat, heat the caramels and the milk, stirring often, for 2 or 3 minutes or until completely melted. Cool 5 minutes or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.

Bake 15-20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.

Verdict:
Thumbs up! I mean, look at the ingredients. How can you go wrong? Love recipes like this and I'll be making this one again.

Baked Cheddar-Broccoli Rice Cups

From: Daydream Kitchen

Ingredients:

• 1 10 – ounce thawed broccoli
• 1 cup chicken stock
• 1 cup white rice
• 1/4 cup Ranch Dressing
• 2 eggs, lightly beaten
• 3/4 cup grated cheese (any of your favorite kind)
• 1/2 tsp salt and pepper – to taste

1. Boil rice.
2. Move cooked rice to a bowl to cool for a minute.
3. Throw in all the ingredients, but only use 1/2 of the cheese.
4. Grease a 8 cup muffin tray and make balls accordingly, thereafter sprinkling the rest of cheese on top.
5. Put in the oven for 25 minutes and bake at 350 degrees – until golden and crisp.

Sorry, no picture. I made these for Christmas and forgot to snap a picture before they got eaten!

Verdict:
Thumbs up. Yummy snack food, and something I think you can't go wrong with! I'd love to make these again as a side dish or appetizer when I'm having people over!  

Meatball Sub Casserole

From: The Country Cook

Ingredients:

• 1 loaf Italian bread, cut into 1-inch thick slices
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup mayonnaise
• 1 tsp. Italian Seasoning
• 1/4 tsp. pepper
• 2 cups shredded mozzarella cheese, divided
• 1-lb. pkg. fully cooked frozen meatballs, thawed
• 1 (28 oz.) jar pasta sauce
• 1 cup water

Preheat oven to 350 degrees. Arrange bread slices in a single layer in an ungreased 9x13 pan. If there are any gaps, fill them in with small chunks of bread.

In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 cup shredded mozzarella cheese.

Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.

Bake uncovered for 30-35 minutes.

Verdict:
I love meatball subs, so I couldn't wait to eat this casserole! I was a little disappointed with the texture of the bread on the bottom, though. The suggestion from the website was to toast the bread first so it wouldn't get too soggy. I still felt like the cheese spread made it too moist. I would love to make this again, and next time I would only make half the spread, and see if that kept the bread a little crisper. I would definitely give this recipe another shot - it has such great potential!

Preheat oven to 350F degrees.

Arrange bread slices in a single layer in an ungreased 9x13 baking dish

Read more at http://www.thecountrycook.net/2012/05/meatball-sub-casserole-and-giveaway.html#Db0JKXYl2iEKkOEw.99