Bon Appetit Friends

This was all over Pinterest, so I decided to try it. It is kind-of a combination of my favorite Fall Candy Mix and White Chocolate Party Mix . **Warning: You won't be able to stop eating once you've started!** 1 package Almond Bark (1 lb)* 2 bags of microwave popcorn, popped (approximately 16-20 C popped popcorn)** 1 C candy corn 1 1/2 C dry roasted, salted peanuts 1 C Reeces Pieces Pop popcorn and place in a large bowl. The largest you have. Pour peanuts, candy corn, and reeces pieces on top. Break up almond bark. Melt according to package directions. Pour over popcorn mixture. Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps. *Almond Bark is "Candy Coating" found in the baking isle. **I popped 2/3 c. popcorn in our Crazy Pop, and it turned out great. Didn't measure to see if it made 16-20 cups.

2 ripe mangos 1 large or 2 small tomatoes 2 green onions 1 jalepeño pepper, seeded and minced 1T chopped cilantro juice of 1 lime s&p to taste Just chop up ingredients and combine. I like to let it sit in the fridge for an hour or two for the flavors to combine. I am a cilantro nut, but you really don't want more cilantro than that. It will be too overpowering. It is SOOO yummy.

Have you ever been to Sprinkles? It's a little gourmet cupcake shop with extremely delicious and slightly overpriced cupcakes. I highly recommend a visit the next time you are in downtown Scottsdale. Here are two recipes I tracked down online. I've tried them both. They are both fabulous. SPRINKLES STRAWBERRY CUPCAKES Makes 1 dozen 2/3 cup whole fresh or frozen strawberries, thawed 1 1/2 cups all-purpose flour, sifted 1 teaspoon baking powder 1/4 teaspoon coarse salt 1/4 cup whole milk, room temperature 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 1 cup sugar 1 large egg, room temperature 2 large egg whites, room temperature Directions Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if n...

My sister-in-law Lithsa is the real deal. She was born in Laos, and migrated to the United States after living in a refugee camp in Thailand when she was about 12. I'm not sure if he would admit this, but I'm pretty sure it was her mad cooking skillz that sealed my brother's fate with her. I've tried many a spring roll in restaurants only to be severely disappointed after having hers. I finally was able to watch her closely and take notes to try to duplicate. She does it by taste, so the proportions can be altered to your liking. Ingredients : 2 c. water 1 bullion cube 5 heaping T brown sugar 8 heaping T peanut butter dash of fish sauce (optional - she likes "Lil Huong") juice of 2 limes cucumber carrot cilantro fresh mint leaves (Try using other veggies that you like.) rice paper (about 12" in diameter) large bowl of hottest tap water Dipping Sauce : Bring water and bullion cube to boiling. Reduce heat. Add brown sugar and peanut butter and fish sauce. S...

I'm not much of a potato fan (pun intended) in general, and I usually pass on potato salad, but I dream about this one. 5 peeled hard-boiled eggs 2.5 lbs small waxy potatoes such as Yukon Gold, Yellow Finn, or Red Rose Salt and freshly ground pepper 1/2 cup mayo 1/2 cup sour cream 1 TB sweet pickle juice (Just use whatever pickles you have on hand.) 1-2 TB Dijon mustard 3/4 cup minced red onion 1/2 cup chopped fresh dill (T his is what makes it. Just splurge and get it.) 1/4 cup minced sweet pickle 1/2 cup chopped celery 1 tsp paprika Cut the hard-boiled eggs into thin slices. Set aside. In a large saucepan, combine the potatoes, 2 tsp salt, and water to cover by 2 inches. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, until the potatoes are tender and can be easily pierced with a fork, 20-25 minutes. Drain, and when just cool enough to handle, peel and cut into 1/2 inch cubes. Place the still-ward potatoes in a large bowl. In a small bow...

1 can tomato sauce (15 oz) 1 can tomato paste (6 oz) 1-2 cloves of garlic, crushed 1 T. Italian seasoning (or 1 1/2 t. each oregano and basil or whatever you feel like!) 1 t. paprika 1/2 t. onion powder 1/2 t. sugar Just combine ingredients and spread on crust. Makes enough for about 3 large pizzas. It doesn't freeze perfectly, but I still freeze it every time. Recipe Source: Adapted from one I found on allrecipes.com

Tammy made this after I had Finn and I thought I'd died and gone to heaven. I called her or texted or something the next day and basically demanded that she give the recipe to me. It got water stained and eventually misplaced, so I begged her for another copy. Both of our printers were down so I scanned it. I used to be very intimidated by yeast, but I am gradually overcoming it. Maybe I already have? Anyway, here you go: I just mix the yeast and the sugar with a spoon and I let it rise in the bowl. Don't tell anyone. Maybe I should try it as written and see if it makes a difference. You probably have to click on the photo to see it better.