Fiddle Faddle

Fiddle Faddle

3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter
1/2 cup corn syrup
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/3 bags plain or natural-flavored microwave popcorn
1/2 cup roasted almonds
                                                                                                       
Combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat. Bring the candy to 265-275 degrees F, or what is known as the hard ball stage. For this it's best to use a candy thermometer. If you don't have one, don't worry. Drip the candy into a small glass of cold water. If the candy forms a very hard, yet slightly pliable ball, you're there. Watch your mixture closely so that it doesn't boil over.

While candy cooks, pop both bags of popcorn and spread about 2 quarts or 1 1/3 bags of popcorn and almonds on one large or two small cookie sheets. Put the popcorn in your oven set on its lowest temperature. This will keep the popcorn hot so that the candy will coat better.

When your candy has reached the hard ball stage, add the vanilla. Pull the popcorn from the oven and, working quickly, pour the candy over the popcorn in thin streams. Mix the popcorn so that each kernel is coated with candy, put the popcorn back into the oven for five more minutes, then stir once again. This will help to coat each kernel. You can repeat this step once more if necessary to get all of the popcorn coated. Pour popcorn onto a large sheet of wax paper to cool. Spread the popcorn out, but be careful...it's hot.

When popcorn is cool, break it up and immediately put it into a tightly sealed container. This will ensure that it stays fresh. This stuff gets stale very quickly in moist climates if left out.

Makes about 4 quarts.

Triple-Layer Lemon Pie

2 pkg. (3.4 oz. each) Jello Lemon Flavor Instant Pudding
2 cups cold milk
1 Tbsp. lemon juice
1 Graham cracker pie crust (6 oz.)
1 tub (8 oz.) Cool Whip, thawed, divided

Beat pudding mixes, milk and juice with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups onto bottom of crust. Whisk half the Cool Whip into remaining pudding. Spread Cool Whip mixture over pudding layer in crust; top with remaining Cool Whip. Refrigerate 4 hours or until firm.

Pizza Balls

3 cans Pillsbury Buttermilk Biscuits (10 ct) or use frozen pastry sheets
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterrey Jack or Cheddar)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping.

Homemade Chico's Tacos

Frozen beef taquitos fried until crisp (2-3 minutes)
Large bag finely shredded cheese (Mexican mix)
One large can whole tomatoes
4-5 jalapenos
2 cubes tomato base bouillon and 2 cubes chicken bouillon
1 gallon water
Salt to taste

Boil can tomatoes with bouillon cubes in gallon of water until rolling boil for about 15 minutes. Remove tomatoes only and blend on liquefy in blender, return to pot. Take fresh jalapenos, blend on liquefy with a small amount of water and add to pot. Remove from stove. Store in plastic containers. Can also be frozen.

Pour over taquitos and top with cheese.

Almond Roca

1 cup (2sticks) butter
1 cup sugar
3 tbs water
1 tsp light corn syrup
1 cup finely chopped toasted almonds
1 cup milk-chocolate chips

Melt the butter in a saucepan, add the sugar, water and corn syrup. Cook the mixture over medium heat, stirring.

When the sugar dissolves and the mixture begins to boil, raise the heat and bring the mixture to 290 degrees F. It will be light brown in color and syrup will separate into threads that are not brittle when dribbled into cold water.

Quickly stir in 1/2 cup chapped almonds. Immediately pour the mixture into an ungreased baking sheet. Wait 2 or 3 minutes for the candy surface to firm, the sprinkle n the chocolate chips. When the chips have softened, spread the chocolate evenly over the surface. Sprinkle the remaining almonds over the melted chocolate.

When the chocolate hardens, crack the candy into pieces. Store covered.

Peanut Brittle

3 cups granulated sugar 
1 cup water 
1 cup white Karo syrup

Cook to 250 degrees F, add raw peanuts and stir. Bring to 325 degrees F, remove from heat and add:
2 tbsp butter
1 ½ tsp vanilla
½ tsp salt

Stir and add:
1 Tbsp soda and pour into buttered pan. Do Not Spread.

Recipe and picture from Granny's Favorites Cookbooks

Jalapeño Cheese Corn Bread

1 cup Yellow Corn Meal 
1 cup flour 
1/3 cup granulated sugar 
1 Tbsp baking powder 
1/2 tsp salt
1 cup milk
2 large eggs, lightly beaten
3 Tbsps olive oil
1 cup shredded Cheddar or Monterey Jack cheese
11 ounce can whole kernel corn, drained
3 Tbsps chopped pickled jalapeños

Preheat oven to 375 degrees F. Grease 8 x 8 baking pan.

Mix together corn meal, flour, sugar, baking powder and salt in large mixing bowl.

In another bowl mix together milk, eggs and olive oil; stir into corn meal mixture well; stir in cheese, corn and jalapeños. Pour batter into prepared baking pan.

Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool in baking pan.

Recipe and picture from Granny's Favorites Cookbooks

Avocado Salsa

1 ripe avocado
1 jalapeno pepper, stemmed and quartered
1 cup water
1 tablespoon white vinegar
3/4 teaspoon salt
2 tablespoons minced fresh cilantro
2 tablespoons diced onion

Combine the avocado, jalapeno, water, vinegar, and salt in a food processor. Puree the mixture for several seconds on high speed, or until the jalapeno is finely minced.

Pour the mixture into a medium bowl. Stir in the cilantro and onion. Cover and chill the salsa until you're ready to serve it.  Makes 1 1/2 cups.