Popcorn Cake

3 Tbsp Butter
1 - 16 Ounce Bag of Marshmallows
3 Bags of Microwave Popcorn**
1 bag of M&Ms (1.69 Ounce)
1/2 Cup Cocktail Peanuts

Grease Bundt pan with butter or cooking spray (I use butter). Pop the popcorn - take out unpopped kernels. Melt the butter and add the marshmallows. Cook until melted - remove from heat. Mix popcorn, M&Ms and peanuts into marshmallows mixture. Put in Bundt pan & let it sit & cool off. (I usually butter my hands first before I press the mixture down in the Bundt pan.)Turn out onto a cake stand or plate.

**Used Orville Redenbacher's Natural Simply Salted

Circus McGurkus Pink Lemonade

Yet another recipe from the cookbook.

2 to 3 Tbsps sugar

2 Tbsps hot water

1 1/2 Cups cold water

Juice of one Lemon

2 Tbsp Black Cherry Juice

Combine the sugar and hot water in a tall glass - stir until dissolves. Add cold water, lemon juice, cherry juice and stir. Makes 1 Serving

Marshmallow & Cereal Christmas Wreaths

Another things made for Dr. Seuss Night from the Cookbook.

3 Tsps Butter

16 ounce Bag of Marshmallows

5 1/2 Cups Cornflakes

1/2 cup dried cranberries

With first three ingredients make just like you are making rice crispy treats. Spoon mixture on wax paper to cool about 10 minutes. Butter hands and get mixture some of the mixture- then shape like a wreath -place on another sheet of wax paper. Continue making until you have made all the wreaths (about 12). Once made, place cranberries on the wreath. Easy and good but my boys would not eat them with the cranberries so I had to take them off! :o)

Quick Gumbo

I made this instead of the recipe for Remarkable Foon's Sizzling Hot Pebbles from the Green Eggs and Ham Cookbook. It actually is not soupy at all like gumbo more like a rice dish you eat in a bowl. I have been making this for over 10 years and everyone always loves it.

2 Tbsp. Butter
1 Cup Chopped Bell Pepper (Red or Orange)
1 Cup Chopped Celery
1 Cup Chopped Onion
2 Cloves Garlic - Finely Chopped
1 Can Rotel (drain juice if want less spicy)
5 Cups Water
1 Box ZATARAIN'S Black Beans & Rice
1 1/2 Cups Converted Rice (like Uncle Ben's)
1 Can Black Beans
14 Ounce Smoked Sausage chopped in bite size pieces (like Hillshire Farms)
2 Tbsps Creole Seasoning
2 Tbsps Fresh Chopped Parsley (for Garnish)

In a large saucepan melt butter. Saute onions, celery and bell pepper for 3 minutes or until soften. Add garlic and saute for 2 more minutes, then add remaining ingredients and bring to a boil. Reduce to a simmer, stir occasionally and cook until rice is done. Serve with French Bread, salad and slices of sharp cheddar.