HOPPIN' JOHN (black eyes peas & pork for good luck)

INGREDIENTS

• 1 pound dry blackeye peas
• 1 teaspoon salt
• 1/2 pound smoked sausage, cut into cubes
• 1 onion, chopped
• 1 can (12 oz) Rotel brand tomatoes with spices or Jalapenos
• 1 cup cooked rice, any kind
• 1 teaspoon oregano
• black pepper to taste

DIRECTIONS

• Sort and rinse the peas in a large sieve or colander and place them in a large pot.
• Cover the peas with water to about 2 inches above the peas.
• Add the salt and cook covered on low heat for 3 hours, stirring occasionally. Check to see if the peas or tender; if not, cook a while longer.
• If peas become dry, bring some amount of water to a boil in another pan or the microwave and add it to the peas until they are the desired consistency.
• When the beans are the correct doneness, add the sausage, onion, and tomatoes and simmer for about 45 minutes longer.
• Finally, add the rice, oregano, and black pepper and re-season with more salt, if needed.

INGREDIENTS

• 8 cups popcorn, already popped
• 6 tbsp butter
• 3/4 cup brown sugar packed
• 3 tbsp light corn syrup

DIRECTIONS

• Preheat oven to 300F.
• Spread your popped popcorn in a large baking pan.
• For caramel mix for the topping, in a medium saucepan, combine all of the brown sugar, butter, corn syrup and add 1/4 tsp salt if you use unsalted butter.
• Cook the caramel mixture over medium heat until the mixture boils.
• Continue to cook after the initial boil 5 minutes.
• Remove the caramel from the heat and it pour over popcorn.
• Toss quickly to coat the corn or you will have one large uneven blob.
• Bake in the oven for 15 minutes and then remove it and stir. Return the pan to the oven and bake for 5-10 minutes longer, until caramel coats the corn completely.
• Remove from oven. Turn popcorn out onto aluminum foil laid over clean kitchen towels or a large cutting board to cool.
• When cool, break into pieces and serve.
• Store any "remains" in zip-lock bags, but I bet you eat it all!

INGREDIENTS

• 4 cups apple peeled and sliced
• 2 tablespoon flour
• 1/4 cup white sugar
• 1/3 cup dry oats
• 1 cup water
• 2 tablespoon butter melted
• 1/3 cup brown sugar
• 1/3 cup raisins
• 1/4 cup dried cranberries

DIRECTIONS

• Coat apples in flour and white sugar.
• Stir in raisins, cranberries, cinnamon, and oatmeal with the coasted apples.
• Pour water into a crock pot and add the apple mix.
• Pour melted butter over apples and sprinkle with brown sugar.
• Cover and cook on low for 5-6 hours.
• Serve over vanilla ice cream for a special treat, over oatmeal for breakfast, or over pancakes.