Caramel Popcorn

This past weekend, my Mom made homemade caramel popcorn, and it was so good!  It was so good that I had to make my own batch.

With the holidays coming up, this popcorn would even be great as a gift, packaged into holiday-themed tins or containers.

Here's the recipe to make the popcorn - perfect for a gift or a snack!

Ingredients:

5 quarts cooked popcorn (approx. 2 1/2 bags of popcorn)
2 sticks of butter
2 cups brown sugar
1/2 cup karo syrup
1 tsp. vanilla extract
1/2 tsp. baking soda
1 cup walnuts or pecans, chopped

Instructions:

Bring the butter, brown sugar, and karo syrup to a boil in a saucepan.  When it begins boiling, let it do so for five minutes.  Do not stir.  After five minutes, turn off the heat.  Add the vanilla and baking soda.  Stir the mixture.  On a cookie sheet, spread out the popcorn.  Pour this mixture over it and make sure to mix it a little so the popcorn is coated. Also, sprinkle the chopped nuts onto the popcorn.  Bake this at 250 degrees for an hour.  Every fifteen minutes, give it a little stir to mix it around. 

After the hour in the oven, the popcorn is done!  Take it out and enjoy!

And here's what else has been going on in the kitchen...holiday cookies!

Thanksgiving Appetizers!

Thanksgiving is here!  This year, I decided to make two different appetizers for my family to try.  We like to "pre-game" before the big meal, and these two appetizers were just perfect.

The first one is a Spicy Buffalo Chicken Dip.  If you've read my past posts, you know that we like all varieties of buffalo chicken. 

Ingredients:

2 cups shredded chicken (you can buy this in a can, already cooked)
1 package cream cheese, softened
1/2 cup buffalo wing sauce
2 tablespoons hot sauce
1/3 cup ranch dressing
1/2 cup shredded cheddar cheese

Instructions:

In a casserole dish, spread the cream cheese, then drain the chicken, and layer the pieces into the dish.  Pour the wing sauce and drizzle the hot sauce over the chicken.  Add the ranch dressing.  Over the top, sprinkle the shredded cheese.  Bake at 350 for about 20 minutes.  Once baked, you can turn the broiler on and leave it in there for a few more minutes so that the cheese gets crispy.

Serve with tortilla chips and carrot sticks.  Enjoy!

The second appetizer is a really quick and easy one.  It is Raspberry Baked Brie.  All it involves is a bit of prep time.

Ingredients:

15 filo cups (you can find these in the freezer section of the grocery store)
1 block of brie cheese
Seedless raspberry jelly

Instructions:

Cut the brie cheese into small cubes.  Into each filo cup, place one of teh cheese  cubes.  Bake at 350 for about 10 minutes, or until you see that the cheese has melted.  Now, take them out of the oven and spoon about 1 teaspoon of jelly into each.  Put them back in the oven for about 5 minutes. 

Enjoy these bite-sized apps!

Christmas Brittle

This is one of the easiest, tastiest recipes for a Christmas treat.  This is a great thing to make while you're making your holiday cookies.  

Ingredients:

1 stick of butter
1 cup brown sugar
1 teaspoon vanilla extract
1 sleeve of saltines
1 bag semi-sweet chocolate chips

Instructions:

Spray a cookie sheet with non-stick cooking spray.  Lay all of the saltine crackers down onto the sheet, one next to the other.  Fill the entire sheet with the crackers.  Now, in a saucepan, combine the butter, brown sugar, and the vanilla.  Cook on medium heat until it is all dissolved.  Once dissolved, pour the mixture over the crackers.  Bake this for about six minutes at 350 degrees.  Then, take it out and pour the chocolate chips over the crackers.  Make sure to sprinkle the chips evenly.  Put back in the oven for about three more minutes.  Smooth the melted chocolate out with a spatula.  Cover it with plastic wrap and put in the fridge overnight.  The next day, break it up into pieces.  The brittle is done!  Enjoy!

Snowball Cookies

I typically think of snowball cookies as a Christmas treat, but I made some a little early this year.  These are the easiest cookies to make, because there's really only a few ingredients!

Ingredients:

1 cup butter (2 sticks)
3/4 cup confectionery sugar
2 1/2 cups flour
1 tsp. vanilla extract
1/4 tsp. salt
Optional: 1 cup chopped walnuts or pecans

Instructions:

Microwave the butter for about 45 seconds to soften.  Then, combine with the sugar and cream them.  A mixer is essential for getting the sugar and butter well mixed.  Now, add in  the flour, salt, and vanilla.  Mix well.  If you are adding pecans or walnuts, be sure that they are finely chopped, and add them now.  Stir batter so that nuts are mixed in.  When it is fully combined, roll the dough into small spheres, and bake at 375 degrees for about 12 minutes.  When they are just turning golden brown, take out the oven and let them cool for about five minutes.

Now, get some extra confectionery sugar and put it into a shallow bowl.  Mix each cookie around in the sugar until the outside of the cookie is mostly coated. Enjoy!


*yields 3 dozen*

Roasted Pumpkin Seeds

A great treat during this time of year is...roasted pumpkin seeds!  They are really easy to prepare and are a tasty snack.

Ingredients:

The seeds from 1 pumpkin
Coarse salt

Instructions:

Once you've cleaned out the pumpkin and separated the seeds, you can rinse them off and then dry them with a papertowel.  Now, spread them out on a cookie sheet.  Sprinkle coarse salt over them.  Bake at 350 degrees.  Every so often, open the oven and move around the seeds a bit with a spatula so that they roast evenly. Enjoy!

The chickens love to eat the leftover pumpkin pieces!

Fresh Brussel Sprouts

I love brussel sprouts.  This is the first year that my parents planted them in the garden, and we've been waiting for the first frost to harvest them.  Here are some that we picked from the garden today!

You can roast them in a pan or in the oven, and they taste great either way.  Here's how I like to cook them on the stove top:

Ingredients:

Brussels sprouts ~ 10 is usually a good serving size for each person
Juice from 1/2 of a lemon
3 cloves garlic
Salt
Pepper

Instructions:

Cut the stem portion off of the brussels, then slice in half.  Bring a pan to medium heat and drizzle the bottom with olivve oil.  Then, crush the cloves of garlic and add to the pan.  When they start tp sizzle, add the brussel sprouts.  Add a dash of salt and pepper, and another drizzle of olive oil.  Once they have been cooking for a few minutes, squeeze the juice of half a lemon onto them.  Make sure to stir them around now and then so that they all roast evenly.

After 12-15 minutes, they will be tender.  What a perfect side dish to serve with a nice meal!  Enjoy!

Chicken Pot Pies

Today my Mom and I made a batch of homemade chicken pot pies.  We made miniature sized pies and regular sized ones.  Here's our recipe for traditional pot pies, made simple. 

This recipe will yield seven mini pies, or 1 large pie.

Ingredients:

1 cup chicken (to save time, we used a rotisserie chicken that was pre-cooked; we just cut pieces of chicken off the bone and diced into small chunks)
1/3 cup onion, finely diced
1/3 cup celery, finely diced
1 cup of frozen mixed vegetables (we used a bag of peas and carrots from the store)
1/2 cup diced potatoes ~ (if using canned potatoes, use as is; if using fresh potatoes, make sure you microwave the diced pieces for about 2 minutes until they soften)
2 tablespoons butter
2 flavored bouillon cubes
1/4 cup flour
3 tablespoons olive oil
2 cups of chicken stock
Pie crusts ~ (if using store-bought crusts, 1 package will be enough for this recipe; if you want to make your own - see my past recipe for homemade crust in my Apple Pie post)
7 mini pie tins or 1 large pie tin~ disposable tins are easily found at the grocery store in the baking section

Instructions:

In a large saucepot on medium heat, add your olive oil. When it heats up a bit, add the celery and onions.  When the onions have cooked down a bit and the vegetables look translucent, add the butter.  When it melts completely, add the flour and start whisking immediately. Whisk until the flour is completely dissolved into the mixture.  

In a separate bowl, put the bouillon cubes into the chicken stock and microwave it for about two minutes.  Now, add the chicken stock to the saucepot.  Turn up the heat.  Add the potatoes and the frozen vegetables.  Add the chicken.  The mixture will almost come to a boil.  Let it cook for about 7-10 minutes.  

Preheat the oven to 350 degrees.  We used the mini pie tins as "templates,"  flipped them over onto the crust, and cut the crust around the edge of the tin.  As I said, a "top" and "bottom" crust in a package from the store made 7 mini crusts.   You are only using these as top crusts; the pies do not need bottom crust.

Now, ladle your veggie mixture straight into the pie tins, leaving a bit of room in the tin.  Lay a crust on top of each tin, and then slice a tiny slit into the top of each pie.

Cook in the oven for about forty minutes.  When the crust is golden brown, they are done! 

Look at these - so delicious!  The individual ones are great if you were having guests over for
dinner, and the larger pies would be a great item to bring if you are the guest!

Corn Chowder

*Guest post from Turtle's Mom*

Well, it is finally everyone's favorite season (Fall!) which means that it is time to start making soups and stews.  This corn chowder is great because it still tastes like summer (fresh corn - yum!) but it is a perfect dinner for a chilly night. 

Ingredients:

1 tablespoon olive oil
2 tablespoons of butter
1/4 cup flour
2 cups chicken stock 
1/4 cup half and half
2 potatoes
1 stick of celery
1/2 onion
3 ears of corn

Instructions:

First, get all of your vegetable ingredients ready.  Peel and finely chop the potatoes, dice up the onion into small pieces, and dice the celery.  Cut all of the corn off of the cobs.  To soften the potatoes, microwave the pieces in a bowl for about two minutes.  

Now, you'll prepare the base for the chowder.  In a three quart sauce pan, on medium heat, add the olive oil and butter.  When it is melted, add the flour and start whisking immediately.  When it is incorporated into the liquid and looks smooth, add the chicken stock.  Continue whisking.  Then, add the potatoes, celery, onion, and corn.  Cook for about fifteen minutes.  Now, turn off the heat and add the half and half.  Stir together.  The chowder is done!  

Another great thing about this chowder is that it still tastes great if you freeze it and reheat it later on.  If you feel like making a larger batch of it, just pour the extra into serving-sized containers and freeze them for another time when you want a quick meal. 

Apple Pie

'Tis the season for apple picking.  I went this morning with my Mom and one of my sisters.  We picked three big bags of Cortland apples, and spent the rest of the morning/early afternoon making apple pies and crisps. 

Here's my Dad's recipe for the perfect homemade crust:

Ingredients:

2 cups flour
7 tablespoons shortening
6 tablespoons of ice cold water (MUST be very cold)

Instructions:

Mix flour and shortening thoroughly.  Add the cold water.  Stir, and then roll your dough into a ball.  Cut in half.  This makes you a top and bottom crust.  Roll it out with a rolling pin and make sure the crust is an even thickness.

And here's the recipe for making the pie filling:

Ingredients:

5 apples
1/2 cup sugar
1 tablespoon flour
1 teaspoon cinnamon

Instructions:

Peel the apples.  Chop into manageable pieces.  In a bowl, mix the apples with the sugar, flour, and cinnamon until all apple pieces are coated.

Once your bottom crust is pressed into the pie tan, poke a few holes into it with a fork.  Add your apple mixture.  Place your top crust, and pinch all the edges of the bottom and top together.  Then, poke a few more holes into the top crust.

Bake at 350 degrees for about 45 minutes.  The pie is done when the crust is golden brown. 

Enjoy!

There I am in the apple orchard!

 

 

Slow Cooked Chili

Here's another great crockpot recipe which is perfect for the Fall season.  The nights are getting cooler here, so I thought I would make some comfort food: chili and cornbread!

Ingredients:

1 pound ground beef
1 yellow onion, chopped into small chunks 
1 can of diced tomatoes
2 cans of tomato sauce
1 can of kidney beans
3 cloves of chopped garlic (I like a lot of garlic; adjust to your preference)
1/4 cup of chili powder
2 tablespoons cumin
Dash of salt and pepper
Shredded cheese, for topping

Just after the ingredients were added...that's a full crockpot!

Instructions:

You can use ground beef that is fully thawed and put it into the slow cooker as is - no need to brown the beef first.  The beef that I used had thawed partially overnight, but it still had some frozen spots.  I let the slow cooker do the work for me.

Chop the onion and dice the cloves of garlic.  Drain and rinse the kidney beans.  Put all of the ingredients and spices into your slow cooker.  Give it a stir so that everything is mixed. 

I used the "low" setting on my crockpot and cooked the chili for about seven hours.  If you used fully frozen beef, I would adjust to a higher setting on the crockpot.

I cheated and did not make the corn muffins homemade, but if you're feeling ambitious, you definitely could look up a good recipe for them! 

Pork Roast

 *Guest post from Turtle's Mom*

Here's a recipe for a really tasty pork roast.  This is a simple recipe that you can make on a busy day, because it cooks slowly in the oven.  You can make the roast into pulled pork after it's cooked, or serve it in a few different ways.

Ingredients:

3 lb. pork roast
1/2 cup water
2 tablespoons brown sugar

BBQ Sauce Ingredients:

1 cup brown sugar
2 tablespoons yellow mustard
1/2 cup ketchup
1 tablespoon honey
Splash of orange juice or apple juice

Instructions:

In a Dutch oven, put the pork roast, the water, and sprinkle the brown sugar on top of the roast. Cover with a lid and cook at 350 degrees for about two hours.  Then, mix up your barbecue sauce and take the roast out just long enough to drizzle on the sauce.  Put it back in the oven for about another hour (covered.)  When you take it out of the oven, and your pork is tender enough that you can pull the meat apart with a fork, it's done!

If you have extra liquid in the pan, you can spoon it out.  Then, shred the pork.  You can serve on a bun (like we did) or you could eat it as a main dish.  A great serving idea is to eat the pork on a bun with coleslaw!

*yields at least 6 servings*





Here's the finished product!  Doesn't that look great?

Pumpkin Shortbread Cookies

In the spirit of making new Fall recipes and indulging in my pumpkin obsession, I made these pumpkin shortbread cookies yesterday!  They were a hit, and the subtle pumpkin flavor means that anyone who likes cookies will like these. 

Ingredients:

¼ cup softened butter
¼ cup vegetable oil
¼ cup canned unsweetened pumpkin
½ cup sugar
¼ cup confectionary sugar
¼ tsp. vanilla
1 egg
2 cups flour
¼ tsp. baking soda
¼ tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg

Glaze:
1 cup confectionary sugar
2 tbsp. cold water

Instructions:

Mix the butter, oil, pumpkin, and egg.  Blend well.  Now, stir in both sugars, flour, and baking soda. Add the vanilla and spices.  Blend until the batter is fully mixed.  The cookie batter will be a little bit stiff.

Shape the batter into dough-balls and bake at 350 degrees for about ten minutes.  In the meantime, stir the ingredients for the glaze together.  When the cookies have cooled for about five-ten minutes, you can spoon a bit of the glaze onto each one.  It will take a little while to harden, but you can always test-taste a few in the meantime!

 

*yields 2 dozen*