Chocolate Popcorn

1 C. Popcorn kernels
3 Squares of almond bark chocolate (white)
1/4 cup of oil
3/4 tsp of salt

Pop the popcorn. Melt chocolate on the stop top or in the microwave. Add oil and salt. Pour over popcorn and mix.

This is to make large amounts of popcorn.

You can use a bag of popcorn and use more squares of chocolate and/or no oil to make more chocolaty.

Chicken Tostados

4 Chicken Breast (can use 5-6 chicken breast)

8 oz. Salsa 

8 oz. Cream Cheese (softened) 

8 oz. Sour Cream 

8 oz. Mixed Mexican cheese 

1 package Tortilla Shells 

1 can Cream of Chicken Soup 

6 oz. Salsa 

 

Cook chicken. Cut into bite sized pieces 

Mix with salsa, sour cream, and cream cheese. 

Fill each of the 10 shells. Roll and arrange in a 9x13 glass dish. 

Mix 6 oz. of salsa with 1 can Cream of Chicken soup 

Pour over shells. Top with cheese. 

Bake at 350 degrees for 45 mins. 

Marshmallow Fondant

1/4 C. Butter
1 16 oz. Package Miniature Marshmallows
1/4 C. Water
1 tsp. Vanilla
2 lbs. Powdered Sugar (divided)

Directions:
Microwave Marshmallows on high for 30 seconds to 1 minute. Once melted mix in water and vanilla. Stir the mixture until it is smooth. Slowly beat powdered sugar 1 cup at a time into the mixture until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading.

With butter on your hands begin to kneading the dough. The dough with become workable and pliable. Turn the dough out onto a working surface dusted with powdered sugar. Continue to knead until the fondant is smooth and no longer sticky. Should take 5-10 minutes.

Form the fondant into a ball then wrap it tightly in plastic wrap and refrigerate overnight. To use allow it to come to room temp and roll out onto a flat surface dusted with powdered sugar.