Friday, December 28, 2012

Louisiana Cookbook Giveaway

Just in time for Mardi Gras season, here's your chance to win a "Talk About Good" Louisiana cookbook, a bottle of Louisiana hotsauce, and some Cajun Seasoning! Entering is easy! Just complete the Rafflecopter entry form below. Good luck!




a Rafflecopter giveaway

Friday, December 21, 2012

Easy Caramel Popcorn Tutorial

Each Christmas, our family buys gifts for the kids only. It's cheaper on us and really, Christmas presents are all about the kids anyway. But I always feel like the adults should get SOMETHING out of the deal. So, I always make Christmas treats for everyone.  This recipe is for the BEST Caramel Popcorn. It's easy and blows the lid off those "Gourmet Caramel Corn" tins you see this time of year. Fill Christmas cellophane bags with this popcorn, tie with a ribbon, and give away! Or keep...and eat it all yourself.

Caramel Popcorn Tutorial

Ingredients


5 quarts of freshly popped popcorn (this is about 3-4 bags of plain popcorn)
1/2 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract

 Step 1

Preheat the oven to 250 degrees. Pop your popcorn and pour into two 9x13 baking dishes. Keep popcorn warm in the oven while you make the caramel sauce.

Step 2


In a small sauce pan, melt the butter. Once melted, stir in the brown sugar, corn syrup, and salt. Bring to a boil and boil without stirring for 4 minutes. Then remove from heat. Add the vanilla extract and baking soda, stir well.

Step 3


Pour half of the sauce over each pan of popcorn. Stir to coat and put back in the oven. Bake for 45 minutes- 1 hour, stirring every 15 minutes.

Step 4


Let cool and keep in an air tight container. Oh, then eat it. =)

Thursday, December 13, 2012

Pesto Chicken Alfredo (FREEZER MEAL)


I LOVE pasta. I love it even more when it's really easy to put together and throw in the freezer for dinner another day.


This makes a great freezer meal. Just line your casserole with tinfoil and then saran wrap. Assemble the Pesto Chicken Alfredo like normal but instead of baking it, freeze it! To reheat, put the unwrapped frozen Pesto Chicken Alfredo back into the pan you froze it in, and let thaw in the fridge. Once thawed, bake as normal.

Pesto Chicken Alfredo

Ingredients 

1 package (16oz) penne pasta- cooked and drained
4 cups cooked chicken, cubed
4 cups (16 ounces) shredded Italian cheese blend
3 cups fresh baby spinach 
1 can (15 ounces) crushed tomatoes 
1 jar (15 ounces) Alfredo sauce 
1 1/2 cups milk
1 container (5-8 ounces) prepared basil pesto 
1/2 cup seasoned bread crumbs 
1/2 cup grated Parmesan cheese
1 tablespoon olive oil

Step 1



In a bowl, combine the cooked pasta, cooked chicken, cheese blend, baby spinach, crushed tomatoes, Alfredo sauce, milk, and pesto.

Step 2

In a separate bowl, combine the olive oil, Parmesan cheese, and bread crumbs.

Step 3

Pour pasta mixture into two 8X8 pans. Sprinkle the bread crumb mixture over the top of the pasta.

Step 4

Cover pasta with tinfoil and bake at 350 degrees for 40-45 minutes.