Ingredients:

16 cups popped popcorn (unsalted)

1 cup unsalted butter

1 cup granulated sugar

1 ½ cups brown sugar

½ cup Lyle’s Golden Syrup (if can’t find use corn syrup)

1 tsp. lemon juice

1 tsp. salt

1/2 cup oatmeal cookie mix

½ tsp. baking soda

1 ½ cups pecan (chopped or not)

1 cup raisins, divided

1/4 cup cinnamon sugar

Directions:

Preheat oven to 250F.

Spray two baking sheets with nonstick baking spray and set aside.

In a large bowl (the largest heat safe bowl you have in the house) put popcorn and 1/2 cup raisins in it. Set aside.

In a large saucepan over medium-high heat, combine the butter, sugars, golden syrup, lemon juice and salt.

Cook, stirring occasionally, until the butter and sugars melt together.

Increase the heat to high and bring the mixture to a boil.

Boil gently until the mixture reaches the hard crack stage (300F on a candy thermometer) 6-9 minutes.

Remove from the heat and stir in oatmeal cookie mix and the baking soda.

The syrup with bubbles and foam with the baking soda is added, simply stir until it subsides. Immediately pour the caramel over the popcorn mixture and stir with a large wooden spoon until a caramel glaze completely coat all the popped corn and mix until all the popcorn is covered.

Divide the caramel corn between the prepared baking sheets and sprinkle caramel corn with 1/8 cup cinnamon sugar per baking sheet. 

Bake for 20 minutes.

Remove from oven and stir and flip (I use a heat proof spatula) the caramel corn.

Bake for another 20 minutes. Do the same again.

Let caramel corn cool completely.

Store in a tightly covered container for up to a week.

Prep: 25 min Total: 50 min Servings: 10

Ingredients

1 teaspoon canola oil

1/2cup sliced white onion

1 clove garlic, finely chopped

3 1/2cups (about 1 lb) shredded deli rotisserie chicken

1 package (0.85 oz) Old El Paso™ taco seasoning mix

1/4 cup water

1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes,undrained

1 can (4.5 oz) Old El Paso™ chopped green chiles

2 cups shredded pepper Jack cheese (8 oz)

1 cup shredded Cheddar cheese (4 oz)

3 tablespoons sliced green onions

1 bag (11 oz) Food Should Taste Good™ cantina tortilla chips

Steps

• 1 Heat oven to 350°F. Lightly grease 8-inch square (2-quart) baking dish.
• 2 In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until onion is tender. Add garlic; cook about 1 minute or until garlic is fragrant. Stir in chicken, taco seasoning mix, water, tomatoes and green chiles until well coated. Heat to simmering; cook uncovered 4 to 5 minutes, stirring frequently, until chicken is heated through.
• 3 Remove from heat; stir in pepper Jack cheese. Pour mixture into baking dish. Sprinkle with Cheddar cheese.
• 4 Bake 20 to 25 minutes or until bubbly around edges and cheese is melted. Top with green onions; serve with chips.

Expert Tips

• Leftover dip makes a great filling for tacos, enchiladas or over rice.
• Get all the flavor of slow-cooked chicken tinga in this simple recipe using rotisserie chicken and fire roasted tomatoes.

• Prep 10 m Ready In 10 m Cal: 23

Ingredients

• 1 cup frozen green peas, thawed and drained
• 1 teaspoon ground cumin
• 3 tablespoons chopped onion
• 1 large clove garlic, chopped

• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes, or to taste
• salt and ground black pepper to taste
• Add all ingredients to list

Directions

1. Combine the peas, cumin, onion, and garlic in the container of a food processor or blender. Process until smooth. Add lemon juice and olive oil, and process just to blend. Taste and season with red pepper flakes, salt and pepper. Blend for just a few more seconds, and transfer to a serving bowl. Serve with chips, crackers, or fresh veggies.