White Chocolate Popcorn

1 bag butter flavored microwave popcorn, popped
1 cup mixed nuts
1 cup dried cranberries
1 pkg. (12 oz.) white chocolate chips

Place popcorn in a large bowl, discard unpopped kernels. Stir in nuts and cranberries. Microwave white chocolate in glass measuring cup at High for 1 1/2 minutes or until melted and smooth, stirring after each 30 second interval. Pour over popcorn mixture, stirring until evenly coated. Spread on a cookie sheet and let stand 15 minutes or until chocolate hardens. Break into pieces.

Changes - use milk chocolate or half milk chocolate/half white chocolate. If using the combination, melt each in it's own dish, pour one over popcorn, toss then pour the other on and toss. For holidays, use colored white chocolate - pastels for Easter, red for Christmas, orange for Thanksgiving, etc. To me the white chocolate is best. The combination of the white chocolate combined with the salt from the popcorn and nuts create the perfect taste blend.

Vanilla Butter Cream Frosting

2 sticks (1 cup) butter, softened
1 jar (7-7 1/2oz.) marshmallow cream
1 cup confectioner's sugar
1 tsp. vanilla

Beat butter in a medium bowl with mixer on medium speed until creamy. Beat in marshmallow cream. When well blended, beat in confectioner's sugar and vanilla. Increase speed to high and beat 3-4 minutes until fluffy.

Changes - for chocolate frosting beat the butter as directed. Beat in 6 oz. baking chocolate that has been melted and cooled according to it's package. Then add marshmallow cream. Continue to follow the directions for Vanilla Butter cream.

Corn Cakes

1 pouch (6.5 oz.) cornbread mix
1 1/2 cups corn
1 large egg
1/2 cup milk
cooking oil

Combine cornbread mix, corn, egg and milk until well blended. Let stand 5 minutes. Heat oil in a ban and drop heaping Tablespoons of batter into the hot oil. Cook 1 to 1 1/2 minutes on each side flattening with a spatula after turning. Makes about 18 corn cakes.

Changes - Try using 1 cup of chopped broccoli instead of corn. Maybe even add 1/2 cup shredded cheese to the batter before frying. These can be served as the bread of the meal.

Brown Butter Frosting

6 Tbl. butter
3 cups confectioner's sugar
5 Tbl. milk
2 tsp. vanilla

In a 1 qt. saucepan, heat butter on medium for 6-8 minutes or until melted and dark nutty-brown in color but not burned, stirring occasionally. Immediately transfer butter to a pie plate and refrigerate 30 minutes or until firm. In a large bowl, with a mixer at medium speed, beat butter, sugar, milk and vanilla until creamy and smooth. When frosting a cake, make sure the cake is completely cooled.

Broccoli Custard

1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
1 can (4 oz.) sliced mushrooms, drained
1 cup shredded Swiss cheese
6 eggs
1/2 cup milk
1/2 cup ranch dressing
3 Tbl. all-purpose flour

Preheat oven to 350 degrees. Spray a 1 1/2 qt. baking dish with non-stick spray. Toss together broccoli, mushrooms and cheese. Pour into baking dish. Beat eggs, milk, dressing and flour until blended. Pour over broccoli. Bake 40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Serves 6

Changes - Use Brussels sprouts or mixed vegetables instead of the broccoli.