Cook of the Week: Debbie Ozbirn recipes

Caramel Marshmallows

1 stick butter

3⁄4 cup sweetened condensed milk

1 bag caramel candies

Large marshmallows

Chopped pecans, shredded coconut (optional)

Combine butter, condensed milk and caramels and melt in microwave, stirring until very smooth. Stick toothpicks in marshmallows and dip them in caramel mixture. If desired, roll the marshmallows in pecans or coconut, a combination of both, or leave plain. Place on parchment paper.

Caramel Corn

1 cup brown sugar

1⁄4 cup white corn syrup

1 stick butter

1⁄2 teaspoon baking soda

13 cups popped popcorn

Cook brown sugar, syrup and butter until mixture reaches the soft ball stage; remove from heat. Add baking soda and stir until thoroughly mixed. Pour popped popcorn on a large cookie sheet. Pour caramel mixture over the top and stir until all popcorn is coated. Bake at 200 degrees for 1 hour, stirring every 15 minutes. Let cool and store in a ziptop bag.

Sausage Balls

1 pound ground pork sausage

1 cup grated Cheddar cheese

2 cups Bisquick

Combine all ingredients and roll into balls. Bake at 350 degrees for 10 to 12 minutes. Makes about 100.

Homemade Chili

2 pounds ground beef

1 onion, chopped

1 large can tomato juice

4 cans red kidney beans or chili beans, undrained

Chili powder to taste

Salt

Brown ground beef with onion; drain off fat. Pour tomato juice and beans into a Crock-Pot. Add ground beef mixture, chili powder and salt. Cook on low 5 to 6 hours.

Eclair Cake

1 cup confectioner’s sugar

2 small boxes sugar-free vanilla instant pudding

3 cups milk

8 ounces whipped topping

1 box graham crackers

1 tub chocolate frosting (optional)

Beat sugar, pudding and milk by hand until smooth; fold in whipped topping. Place rows of graham crackers in a greased 9×13-inch pan. Spread half of pudding mixture over crackers and top with a second layer of crackers. Top with remaining pudding mixture. If desired, spread another layer of crackers and ice them with chocolate frosting (it’s easier to frost them before putting them on the cake). Chill for 8 hours. Serve cold.

Sour Cream Pound Cake

1 box Duncan Hines golden butter cake mix

8 ounces sour cream

1⁄2 cup vegetable oil

1⁄4 cup sugar

1⁄4 cup water

4 eggs

Glaze

1 cup confectioner’s sugar

2 tablespoons milk or lemon juice

Combine cake mix, sour cream, oil, sugar, water and eggs and beat on low speed until well blended. Turn mixer to high and beat for 4 minutes. Pour batter into a greased tube pan and bake at 375 degrees for 45 minutes or until done.

For the glaze, combine sugar and milk or lemon juice. Mix until smooth. Pour over cake while still warm.

White Bean Soup

1 teaspoon olive oil

1 pound ground pork sausage

1 small onion, chopped

2 cloves garlic, minced

2 cans Great Northern beans, undrained

2 cans chicken broth

1 can Ro-tel tomatoes, drained

1 teaspoon dried basil

1⁄2 teaspoon black pepper

Heat oil over medium-high heat; add sausage, onion and garlic. Cook 5 to 6 minutes or until no pink remains in sausage, stirring frequently to break up sausage. Add remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer uncovered for 30 minutes.

Mexican Chicken

21⁄2 to 3 pounds chicken

1 medium onion, chopped

8 ounces tortilla chips, broken

11⁄2 cups shredded Cheddar cheese

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Ro-tel tomatoes

3⁄4 cup reserved chicken broth

Cook chicken in salted water until tender. Remove from broth, reserving broth. Cool chicken, remove from bone and cut in small pieces. Place chicken in lightly greased 2-quart casserole. Top chicken with a layer of onions, half the broken chips, and the cheese. Top with remaining chips. Combine soups, tomatoes and chicken broth and blend well. Pour over casserole and bake at 350 degrees for 30 minutes.