Sweet and Spicy Popcorn

Description:
This is great for parties or a holiday snack.

Preheat oven to 300 degrees.

Ingredients:
Pop 1 cup popcorn in an air popper
to make approx. 2 quarts popped corn.
Use an extra large metal bowl.

In a saucepan melt:
1 cube butter or marg.

Stir in:
2/3 cup brown sugar
1 tsp. Cinnamon
1 tsp. Salt.

Directions:
Stir constantly, scraping the bottom of the pan until mixture thickens and bubbles.

Remove from heat and, with a tablespoon, drizzle mixture to evenly cover popcorn. Continue mixing and drizzling until sugar mixture is gone and popcorn is fairly evenly covered.

Place metal bowl of popcorn into oven and bake for 15 minutes. Then remove from oven and stir until popcorn doesn’t stick together.

Funeral Potatoes

Ingredients:
24-32 oz. bag frozen hashbrowns
2 cups shredded cheese
1 can cream of chicken (or mushroom) soup
1 tsp salt
2 cups sour cream
1/2 cube melted butter
1 T minced onions
2 cups crushed corn flakes
2 T melted butter

Directions:
1. Puncture potato bag. Place on a paper towel and microwave for 15 minutes.

2. Mix everything but corn flakes and last 2 T butter. Add hash browns when they're done. Mix all together and pour into 9 x 13 pan.

3. Crush corn flakes in food processor and mix with 2 T melted butter. Sprinkle evenly on top of potato mixture.

4. Cook at 350 degrees F for 50 minutes.

Slow Cooker Cilantro Lime Chicken

(recipe courtesy of Allrecipes.com)

A very flavorful shredded chicken recipe. Makes a ton so I freeze the extras for other recipes that call for cooked chicken. I also put this together the night before, store it in the fridge, and then plug the slow cooker in the next morning before church.

Ingredients:
1 (16 oz) jar salsa
1 (1.25 oz) package dry taco seasoning mix
1 lime, juiced (or 2 T lime juice)
3 T chopped fresh cilantro
3 pounds boneless, skinless chicken breast halves

Directions:
1. Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker and stir to combine. Add the chicken breast (cut them in half so they marinate and cook more evenly) and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Make into tacos with flour tortillas, shredded cheese, tomatoes, green peppers, onions, sour cream and avocados.