I made this for the first time tonight and it tastes JUST like the Fair. We really LOVED it!

Kettle Corn

INGREDIENTS

• 1/2 cup unpopped popcorn kernels
• 1/4 cup white sugar
• 1/4 cup vegetable oil

DIRECTIONS

1. Put Oil in Pot with 3 kernels of popcorn. When all 3 have popped the oil is ready

2. Place the popcorn and sugar in a large pot with vegetable oil...Cover with lid. Over a medium heat, begin to pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat.

3. Sprinkle with salt

Southwest Caviar

2 cans black beans- drained and rinsed
2 cans whole kernel corn- drained
1 can original Rotel (tomatoes & green chilis) drained and lightly chopped
1 bell pepper diced fine
1 bunch green onions sliced fine
1/3 cup caesar dresssing (not creamy)

-Mix all the above 1 or 2 days before serving. On day of serving dice 2 ripe avocados and add. Serve with chips or can be served over lettuce. As a main dish, serve over cold small pasta and lay strips of cooked cold chicken on top.

Artichoke Heart and Cheese Dip

1 round sourdough bread bowl
1 cup Jack cheese, shredded
1 cup Parmesan cheese, shredded
2 cups mayonnaise
1 (14 oz.) can artichoke hearts (not marinated), cut up and drained (pureed if desired)
4-6 fresh cloves of garlic, minced fine

Cut open top of bread bowl. Dig bread out, saving pieces for dipping. Combine remaining ingredients and mix well. Pour into bread bowl and cook for 1 hour at 350 degrees until dip boils. Serve immediately with bread pieces.

To speed this recipe up a little, put all ingredients in pan and melt over the stove. Pour dip into the bread bowl, then place in a 400 degree oven for approximately 20 minutes.

Onion Straws

Onion Straws

1 large onion
2 cups buttermilk
2 cups flour
1 scant tablespoon salt
Lots of black pepper
1/4 to 1/2 teaspoon Cayenne Pepper
Canola Oil

Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour.
Combine dry ingredients and set aside.
Heat oil to 375 degrees.
Grab a handful of onions, throw into the flour mixture, tab to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
Repeat until onions are gone.
Eat before your family sees them.
Repeat with another onion, because they’ll be really mad they didn’t get any.

Cheeseburger Puffs

These are a hit every time I make them. One of our favorite appetizers!


Cheeseburger Puffs
1 pound ground chuck
2 teaspoons steak seasoning
1/8 teaspoon Salt
1/8 teaspoon Lemon pepper
1/8 teaspoon Garlic Powder
1/8 teaspoon Onion Powder
Freshly ground black pepper
1/2 Vidalia onion, minced
1 package puff pastry sheets
20 (1-inch) slices Cheddar
Preheat oven to 350 degrees F.

Combine the first 8 ingredients. Hand-form patty to 1/4 normal burger size, about 2-inches in diameter. In a grooved black skillet, cook burgers to medium. Turn once. Do not overcook.

Roll out thawed puff pastry. Cut 10 (6-inch) even panels. Place burger in center of square and top with 2 slices of cheese. Fold edges up and twist on top. Bake 20 to 25 minutes and serve warm.

Tomato Bruschetta

This is from Pampered Chef and it is still the best bruschetta I've had.

3 ripe tomatos, chopped
1 small onion, chopped
2 Tbsp Basil
1 clove garlic
1/4 t. salt
1/4 t. black pepper
French bread, sliced thin

Brush the slices of bread with olive oil and bake for 10 minutes at 375.

Mix the rest together and spoon over bread once it comes out of the oven.