EASY MARSHMALLOWS POPCORN BALLS

1 cup packed light brown sugar 
8 cups miniature marshmallows 
1/2 cup butter 
3 quarts popped popcorn

In a saucepan combine the brown sugar, marshmallows, and butter. Cook (stirring constantly) 
the mixture over low heat until the marshmallows are melted.

Place the popped corn in a large heat-proof bowl and pour the hot mixture over the corn. With buttered or greased hands, shape the popcorn into 20 balls. Place the popcorn balls on waxed paper and let stand until firm. Store in an airtight container or containers.

3 Quick and Easy Recipes for Hard Boiled Eggs

Egg Salad Sandwiches

This is a recipe for eggs that has been as many variations at the people making it. Some swear by adding onions, herbs and even avocado's, but these are definitely not mandatory. A simple egg salad sandwich recipe would look something like the following:

2 hard boiled eggs

1 Tbsp. mayonnaise (salad dressing works as well)

1 tsp. Dijon mustard

Dash of pepper

Dash of salt

½ tsp. red wine vinegar (optional)

Finely chop the eggs, add mayonnaise, mustard, pepper, salt and red wine vinegar. Mix thoroughly and serve on your choice of bread.

Tuna Egg Salad

Other recipes for eggs often include various meat additives, including tuna.

Can tuna

4 hard boiled eggs

1 ½ tablespoon of mayonnaise

½ cup chopped celery (optional)

Pepper and salt to taste

Tuna in water is the healthier recipe for eggs but that is often a matter of personal preference. Drain oil or water, mix remaining ingredients and serve on favorite bread. (Wheat, white or multi-grain)

Deviled Eggs

One of the most popular recipe has to be the deviled egg.

12 hard boiled eggs

½ cup mayo or salad dressing

1 tsp. dry mustard (yellow mustard can also been use)

1 tsp. white vinegar

½ tsp. black pepper

Salt to taste

Peel the cooked eggs and rinse thoroughly. Slice it in half, longwise is most popular. Gently scoop out egg yolk and set aside in med mixing bowl. Mix mayonnaise, egg yolks and rest of ingredients together in bowl. You can use a hand mixer for extremely creamy filling, but hand mixing works fine as well. With a bakers bag or teaspoon refill egg white cavity with mix and garnish with paprika. Serve and enjoy the recipes and share it to your family and friends.

3 Easy Recipes for Scrambled Eggs

Easy Scrambled Eggs

The first option that you'll want to look into is the easiest of all scrambled options. You can start with as little as 2 eggs or as many as half a dozen, depending on your tastes. You'll find this to be foolproof in a lot of ways. You'll start by getting a bowl and placing 2 eggs, cracked, into it. Then take a whisk or a fork and stir your eggs (beating them lightly) until the yolks are broken and you get a fine yellow color. After you've done this, get a pinch of salt and add it to your eggs.

The next step is simply to turn your stove on to medium heat, and add a teaspoon of oil to your pan. If you don't want to use oil, then utilize a small amount of margarine or butter. This is something that is optional, depending on your pan. If you have more eggs, you'll need to add more oil or butter accordingly.

After your pan has been heated (remember medium heat), add your eggs to the pan and avoid the need to stir them right away. You'll see the eggs start to bubble lightly, but you want them to cook properly, so wait for around 30 seconds to a minute before you stir them. After that, stir them slightly, folding over the eggs on top of each other, but not too often. You want to make sure the eggs are properly cooked and have a yellowish/white color.

It's that simple.

2 Variations

Another option that you'll want to look into has you focusing on adding to the eggs and cooking them differently. The second thing that you should do is following the first few steps above, and then adds a 1/4 cup of milk to your eggs. If you have more eggs, you can add more milk or cream. Adding milk or cream will give your eggs a more "creamy" texture. Follow the rest of the recipe accordingly, and to add a touch of flare, add cheese on top.

A second variation that you can look into when making scrambled eggs is to follow the aforementioned, but add your favorite meat to it. Ham, turkey, or anything you might have leftover can be added to your eggs to make a quick scramble. If you're not keen on that, you could always add some hot sauce to your preliminary egg mixture, and make a spicy concoction.

The above options are just 3 ways you can make scrambled eggs, from traditional to creamier and even spicy. You'll find that the variations work well, and are easily done. You won't have a hard time with them if you take your time, and never put the heat too high. The higher the heat the worst your eggs will be.

These snacks Are Great for Diabetics

CAJUN-STYLE SHRIMP 
1 lb extra large peeled shrimp 
1 tbsp lime juice 
1/2 tsp garlic powder 
1/2 tsp onion powder 
1/4 tsp thyme 
1/4 tsp salt 
1/4 tsp red pepper 
couple grinds of freshly ground black pepper 
lime wedges for garnish

In a bowl big enough for tossing, toss the shrimp with the lime juice.

Mix the garlic powder, onion powder, thyme, salt, red and black peppers together. Sprinkle mixture over the shrimp then toss to coat well.

Spray a large skillet with nonstick cooking spray and heat until hot. Add the shrimp and cook, stirring constantly, for about 3 minutes until the shrimp are pink. Using a large spoon, remove the shrimp to a serving platter. Cover and chill for at least an hour.

To serve, garnish platter with lime wedges.

Yield: 12 to 15 appetizers

FRESH FRUIT DIP 
Assorted fresh fruits of your choice, cut into bite-size chunks, pieces, etc 
1 cup low-fat sour cream 
2 teaspoons Brown Sugar Blend

Mix the sour cream and Splenda. Refrigerate 30 minutes to chill and flavors to blend. Serve with the fresh fruits.

CHICKEN AND NUT PATE' 
1 cup pecan halves 
1 cup walnuts 
2 cloves garlic 
1 lb skinless boneless chicken breasts, cooked and coarsely chopped 
1 cup mayonnaise (not salad dressing) 
2 tbsp minced ginger 
1 tbsp reduced-sodium soy sauce 
2 tsp Worcestershire sauce 
1 tsp white wine vinegar 
1/2 cup minced green onions

Process both nuts together in a food processor or blender until coarsely ground; remove nuts and set them aside.

Place the garlic cloves into the processor or blender and pulse about 4 times until minced. Add the chicken and process until smooth, keeping sides scraped down. Add the mayonnaise, ginger, soy sauce, Worcestershire sauce, and vinegar; pulse until blended. Stir in the nuts and the onions.

Place the mixture into a bowl with a lid; cover and chill at least 8 hours.

Serve with assorted whole-grain crackers.

Delicious Pumpkin Bread Recipe with Canned Pumpkin

Ingredients

1 /3 cup vegetable oil

1/4 cup water

1 1/4 cup all-purpose flour

1 cup sugar

3/4 teaspoon baking soda

1/4 teaspoon grated cinnamon

1/4 teaspoon grated nutmeg

1/8 teaspoon grated ginger

1/8 teaspoon grated cloves

1/2 teaspoon salt (a pinch)

1 egg

500 grams canned pumpkin

To make the puree:

Take the canned pumpkin and boil it in water for a few minutes until it is tender.

Remove the pumpkin pieces from water and put in a blender.

Blend on medium to maximum speed to make the puree.

Strain the puree through a sieve to remove any chunks. You will be left with a smooth puree.

To prepare the cake batter:

Whisk egg, vegetable oil and water using a food processor or blender. It will not mix properly, but you will get an emulsion.

Add the sugar to the mix and blend until the sugar dissolves and you get a fluffy, gooey kind of texture.

Add the prepared pumpkin puree and blend well to create a batter that is smooth and slightly orange in color. Make sure there are no lumps and the sugar is dissolved completely. You can even set it aside for a few minutes.

In the meantime, in a separate bowl, mix the measured flour, grated nutmeg, cinnamon, ginger, cloves, baking soda and salt.

Add this mixture to the prepared mix, one tablespoon at a time, and blend well at medium speed. This will incorporate some air in the bread and also mix the spices well.

Grease one bread loaf tin with a little butter and dust some flour over it. This will prevent the bread from sticking to the sides when cooking.

Pour the prepared batter in the bread tin and bake in a preheated oven at 180°C for 45-50 minutes.

When the top is firm and springy, the bread is done.

Cool on a wire rack before cutting and serving.

Easy Indian Fry Bread Recipe

Ingredients:

Refined flour - 2 cups

Salt - 1 ½ teaspoons (adjust to your liking)

Water to knead the dough (at room temperature)

Hot oil - 2 tablespoons

Oil for frying

For the filling:

2 medium size potatoes - boiled and peeled

Salt - ½ teaspoon

Carom seeds - ½ teaspoon

Cumin seeds - ½ teaspoon

Red chili powder - 1 teaspoon

Turmeric powder - ½ teaspoon

Garam masala - 1 teaspoon

Method:

Take a large plate to knead the dough.

Spread the flour on the plate and make a well in the middle.

Pour the hot oil in the middle of the well and using a fork, mix the flour and oil.

In the meantime, take the boiled and peeled potatoes and mash them.

In a small frying pan, pour 2 tablespoons of oil and heat.

Add the cumin seeds and carom seeds to the oil and once the seeds start change color turn the heat off.

Add red chili powder, turmeric and the Garam masala to it.

Pour the mix over the potatoes, add the salt and mix well.

Make small balls of the mix (the size will depend on how big you want the fry bread to be). For fry bread of 4 inches in diameter, make potato balls using 1 teaspoon of the mix for the filling. Cover with a cloth or plate and set aside.

Take the rested dough and add salt to it.

Now add some water (2 tablespoons each time) to the flour mix and start kneading the dough.

Knead the dough until it achieves a rolling consistency. Don't make it too soft otherwise the filling will fall out.

Make small portions of the dough and roll them out with a rolling pin. They should be 1/8 of an inch thick.

Place the potato ball in the center of the rolled out dough and make a ball. Don't knead it again, just cover the sides.

Now, roll out the balls into ¼ inch thick patties.

When the oil is smoking hot, turn down the heat, put the patty in the oil and fry for a few minutes until golden brown on both sides.

Serve hot with tomato or tamarind chutney and pickle.

Fenugreek Fry Bread

Wheat flour - 2 cups

- Gram flour - 2 cups

- Salt - 1 tablespoon (adjust the amount according to taste)

- Diced fresh green chilies - 2 tablespoons (again according to your taste)

- Freshly washed and cut fenugreek leaves - 1 cup

- Hot oil - 2 tablespoons

- Turmeric - A pinch

- Asafetida - A pinch

- Cumin seeds - A pinch

- Oil for frying

- Water for kneading the dough

Procedure:

- In a mixing bowl, combine the wheat flour and gram flour.

- Add the salt to the mix.

- Now add the fenugreek leaves and rub them with the flours so that they are coated with flour.

- Leave the mixture aside for 15 minutes to let the salt and fenugreek leaves mix. The fenugreek leaves will shed some water as they react with salt and, therefore, if you knead the dough immediately it will become very wet and will be difficult to fry.

- Now rub the flour between your fingers to get a crumbly mix.

- Add the cumin seeds, turmeric, asafetida and diced green chilies in the flour mix and combine well.

- Make a small well in the middle and pour the hot oil in the center.

- Use a fork to mix all the ingredients together (adding hot oil makes the bread more crispy).

- Now use water to mix all the ingredients together and knead a soft dough. Cover the dough and let it rest for about 1/2 hour.

- After the dough is rested, make small balls of the dough.

- Roll out the balls in 3-4 inch diameter circles of about 1/2 centimeter thickness.

- Heat the oil in a frying pan.

- Fry the rolled out dough in the frying pan on medium heat until it puffs up and is golden brown on both sides.

- Drain on an absorbent paper towel and serve hot.

For serving:

These delicious breads can be served with:

- Spicy tomato chutney

- Potato and peas gravy mix

- Curried fish or chicken

- Mango and chili pickle

You can make and store these breads for up to 10 days at a time and they will not spoil.