MICROWAVE SALTED CARAMEL POPCORN

MICROWAVE SALTED CARAMEL POPCORN

http://www.thirtyhandmadedays.com/2014/10/microwave-salted-caramel-popcorn/

Love, love, love this popcorn.  It was so easy.  Next time I would just my air popper to pop it (a lot of kernels didn't pop or do 6 min).  I added 1/4-1/2 cup (just poured didn't measure) peanuts.

Ingredients

• 1 c. popcorn kernels (don't pop more than 1 cup)
• 1/2 c. butter
• 1 c. brown sugar
• 1/4 c. corn syrup
• 1 tsp. baking soda
• 1 tsp. vanilla
• 1 tsp. kosher salt
• peanuts

Instructions

• Place popcorn kernels in large paper grocery bag.
• Microwave on high for about 4 minutes (microwave times may vary). Set aside.
• Place butter, sugar and corn syrup in a microwave-safe measuring cup or bowl.
• Microwave on high for 2-3 minutes, stirring every minute, until butter is melted and mixture is bubbly.
• Add baking soda, vanilla and kosher salt. Stir until foamy.
• Pour caramel mixture over popped popcorn in bag.
• Stir to combine.
• Microwave for 1 minute.
• Remove from microwave and eat up!

CHEX MIX

THERE ARE DIFFERENT VARIETY OF CHEX MIXES TO TRY IN FHE FOLDER

CHEX CARAMEL CHOCOLATE DRIZZLES

Scott saw this on the back of the Chex box and wanted to try it.  Jackson made it one Sunday night and everyone loved it!  We had it for dinner with apples, celery and peanut butter.

3	cups Corn Chex® cereal
3	cups Rice Chex® cereal
1/2	bag (14-oz size) caramels (about 25)
2	tablespoons butter or margarine
2	tablespoons milk
1/4	cup semisweet chocolate chips

How-To

For easy drizzling, spoon the melted chocolate into a small food-storage plastic bag. Snip off one tiny bottom corner and squeeze the chocolate over the cereal mixture.

1.	In large microwavable bowl, mix cereals.
2.	In medium microwavable bowl, microwave caramels, butter and milk uncovered on High 2 to 3 minutes, stirring after each minute, until caramels are melted and mixture is smooth. Pour over cereals; gently stir until evenly coated.
3.	Microwave on High 3 to 4 minutes, stirring after each minute, until just beginning to brown. Spread on waxed paper to cool.
4.	In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth. Drizzle over snack. Refrigerate until set. Store in airtight container.

1/2 Cup: Calories 130 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2 1/2g, Trans Fat 0g);Cholesterol 5mg; Sodium 160mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 9g); Protein 2g % Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 20% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
*% Daily Values are based on a 2,000 calorie diet.

CHEX PARTY MIX

1/4 cup margarine or butter, melted

4 1/2 tsp. Worcestershire Sauce

1 1/4 tsp. Seasoned Salt

8 cups Chex cereal

1 cup Peanuts

1 cup pretzels

Combine butter, Worcestershire sauce and seasoned salt; mix well. Pour cereal, nuts and pretzels into large ziplock bag or a big bowl.

Pour margarine mixture over cereal mixture inside bag or bowl. Shake or mix until well coated.

Oven:

Preheat oven at 250. Pour contents into a roasting pan. Bake 1 hour, stirring every 15 minutes.

Microwave:

Pour into a large microwave safe bowl. Microwave on high 5-6 minutes, stirring every 2 minutes. Make sure to scrap sides and bottom of bowl.

Crockpot:

Cook on low for 2 1/2 hours, stirring every 30 minutes. Remove lid and cook another 30 mintues on Low. (a recipe with different ingredients - crockpot cookbook pg. 17)

Cool on paper towels and store in a airtight container.

SWEET CHEX MIX

Burrelle's cookbook pg. 39

So good, very easy to make, really sweet

Mexican Hot Chocolate Chex® Party Mix

I liked this but not as much as I thought I would.  Like the healthified pumpkin (see below) better.  Think I might like this better without the vanilla chex. Next time I would add an extra cup of the other cereals and eliminate the vanilla.

Savor the flavors of Mexican Hot Chocolate any time of year in this dynamite party mix.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

16

servings

2

cups Vanilla Chex® cereal

2

cups Chocolate Chex® cereal

2

cups Cinnamon Chex® cereal

1/4

cup butter or margarine

1

cup semisweet chocolate chips

1/4

cup sweetened condensed milk

1

teaspoon ground cinnamon

1

cup flaked coconut

1 1/2

cups mini marshmallows

1. In large microwaveable bowl, measure cereal. Set aside
2. In 2-cup microwavable measuring cup, heat butter and chocolate chips on High 1 minute or until almost melted; stir and microwave another 30 seconds or until mixture can be stirred smooth; stir in condensed milk, heat 30 seconds or until boiling; stir in cinnamon. Pour over cereal mixture, stirring until evenly coated.
3. Microwave on High about 3 minutes, stirring every minute, until mixture is glazed. Stir in coconut and marshmallows. Pour onto waxed-paper lined pan to cool.

Makes 16 servings

CHEX PUMPKIN PIE CRUNCH

This was really good.

1/4cup brown sugar

1tablespoon pumpkin pie spice

1/4 cup butter

2 teaspoons vanilla

2 cups Cinnamon Chex™ cereal 

2 cups Wheat Chex™ cereal

2 cups Honey Nut Chex™ cereal 

8 oz pecans

 In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

CINNAMON-APPLE CHEX MIX

We really liked this. Easy to make.

5 cups Wheat Chex cereal

1 cup whole almonds (can use lightly salted)

1/4 cup butter or margarine

1/3 cup packed brown sugar

2 TBSP light corn syrup

1 tsp cinnamon

1 cup chopped dried apples

1/2 cup vanilla yogurt-covered raisins

Heat oven to 300. In an ungreased 9x13, mix cereal and almonds. In a saucepan mix butter, sugar, corn syrup and cinnamon to boiling over medium heat, stirring frequently. Pour over cereal mixture, stirring until evenly coated. Bake for 15 minutes. Stir in apples; bake 15 minutes longer. Spread on waxed paper or foil to cool. Place in a serving bowl; stir in raisins. Store in airtight container.

Healthified Chex® Pumpkin Pie Crunch

Makes the apartment smell so yummy and is really good.

Ingredients

1/4 

cup brown sugar

1 

tablespoon pumpkin pie spice

2 

tablespoons margarine or butter

2 

teaspoons vanilla

2 

cups Cinnamon Chex® cereal

2 

cups Wheat Chex® cereal

2 

cups Honey Nut Chex® cereal

4 

oz pecans

Directions

• Step1In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
• Step2Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.

The Original vs. Healthified

Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are goodand good for you.

Before	After
1/4 cup brown sugar	1/4 cup brown sugar
1 tablespoon pumpkin pie spice	1 tablespoon pumpkin pie spice
1/4 cup butter	2 tablespoons margarine or butter
2 teaspoons vanilla	2 teaspoons vanilla
2 cups Cinnamon Chex® cereal	2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal	2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal	2 cups Honey Nut Chex® cereal
8 oz pecans	4 oz pecans

THAI PEANUT CHICKEN STIR-FRY SALAD

2	small carrots, peeled
8	cups (2 L) chopped romaine lettuce
1 1/4	lbs (625 g) boneless, skinless chicken thighs
1/2	tsp (2 mL) salt
1/2	tsp (2 mL) coarsely ground black pepper
1	tbsp (15 mL) vegetable oil
1/4	cup (50 mL) dry-roasted peanuts
1	can (15 oz/398 mL) baby corn, drained
1	medium red bell pepper
1	medium red onion
4	garlic cloves, peeled
1/3	cup (75 mL) Thai Peanut Sauce
1/4	cup (50 mL) chopped fresh cilantro (optional) (didn't add)

Directions:

1. Julienne carrots using Julienne Peeler; cut into 2-in. (5-cm) pieces using Utility Knife. Arrange lettuce on serving platter; top with carrots and set aside.
2. On Cutting Board, dice chicken into 1-in. (2.5-cm) pieces using Santoku Knife. Combine chicken, salt and black pepper in Classic Batter Bowl; mix well. Heat oil in(12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook undisturbed 4-5 minutes or until browned on one side. Stir chicken usingBamboo Spatula. Cook an additional 2-3 minutes or until chicken is no longer pink in center, stirring occasionally.
3. Meanwhile, chop peanuts on clean Cutting Board using Food Chopper; set aside. Cut baby corn in half crosswise. Slice bell pepper into strips; cut strips in half. Slice onion into 1/2-inch-thick (1-cm) wedges. Slice garlic using Garlic Slicer.
4. Add vegetables to chicken in Skillet; cook 3-4 minutes or until vegetables are crisp-tender. Remove Skillet from heat; stir in peanut sauce. Spoon stir-fry over salad; sprinkle with peanuts and cilantro, if desired.

Yield: 6 servings

Nutrients per serving: Calories 250, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 80 mg, Carbohydrate 15 g, Protein 23 g, Sodium 510 mg, Fiber 3 g

http://www.pamperedchef.com/recipe_search/recipe.jsp?id=89702

This is a good summer dinner.  Used House of Tsang Bangkok Padang - it was spicy.

CARAMEL GRAPES

crunchy green grapes, dip them in caramels melted with a little cream, then dip them in finely chopped, salted peanuts. So addicting. Like little tiny caramel apples....but better..

Homemade Dulce de Leche would be so good with this - see Best Bites pg. 135 (autumn).

SNACK MIXES 2

HARVEST BLESSING MIX
Jackson brought this home from school (1st grade - Mrs. Edwards -Lincoln Elem. Rexburg, ID). He just loved it.
Each ingredient in this snack mix symbolizes something associated with the Harvest Season (Thanksgiving).
Bugles - represents a cornucopia, a horn of plenty
Pretzels - represents arms folded in thanks and prayer
Candy Corn/Corn Nuts - during the first Winter, the pilgrims were each allotted only 5 kernels of corn per day because food was so scarce
Dried/Candy Fruits - Thanksgiving is the celebration of the harvest
Peanuts/Sunflower Seeds - seeds represent the potential of a bountiful harvest for the next season if they are planted and well tended

PRETZEL CEREAL CRUNCH

taste of home 2009 QUICK COOKING pg. 39

Was addicting! Made with chocolate chips (melted)

CINNABON CARAMEL POPCORN

Tina brought this to my going away party when we left Oregon. We made it here in Idaho for Jackson to take to school on a "P" day. It is sooo yummy! And smells absolutely wonderful when it is cooking.

PREHEAT oven to 280.

POP 2 bags of popcorn (butter okay)

MIX:

1 cup brown sugar

1 tsp cinnamon

CUT IN:

1 stick of butter

POUR:

1/4 c honey

MICROWAVE:

30 seconds - stir

2 min - stir

2 min - stir

ADD (stir quickly):

1 tsp vanilla

3/4 tsp baking soda

POUR OVER POPCORN and stir a lot

BAKE 30 minutes (or less) - stirring every 10 minutes on a cookie sheet that has been covered in tin foil

MELT:

1/2 - 1 cup white chocolate chips and drizzle on top

Sweet & Salty Crunch Munch (submitted by J. Lawrence) 4 cups rice Chex cereal 2 cups popped popcorn 1 cup cheddar Goldfish crackers 1 cup pretzel Goldfish crackers 1 cup lightly crushed plain bagel chips 6 tablespoons unsalted butter, melted 4 tablespoons maple syrup 2 tablespoons reduced-sodium soy sauce 1 tablespoon cinnamon Heat oven to 250 degrees. Stir together Chex, popcorn, both kinds of Goldfish and the bagel chips. Whisk together butter, syrup, soy sauce, and cinnamon. Drizzle over Chex mixture; stir well. Spread mixture onto a rimmed baking sheet. Bake at 250 degrees for 40 minutes, stirring every 15 minutes, or until golden. Cool completely. EASTER TRAIL MIX This is from Nancycreative.  This makes me think of Christmas Crunch that Lisa makes.  She uses $1 store candy (or anything - bulk is a good place) and mix with honey nut cheerios.  Something that’s hard for me to resist when I see the long aisle of Easter candy at the store are those malted milk Robin Eggs–malt balls covered with a candy coating. I buy them every year and eat way too many of them! This year, I told myself I would not buy them unless I used them in a recipe. And since I’ve been short on time lately, it needed to be something pretty simple. So I came up with an Easter Trail Mix–a blend of chocolatey sweets mixed in with some healthy ingredients. The mini robin eggs and pastel M&M’s give the mix plenty of chocolatey taste and spring color, and the other goodies include raisins, sunflower kernels, coconut flakes, peanuts, and mini pretzel twists. This recipe makes a large bowl of trail mix, so there’s plenty for everyone to munch on! EASTER TRAIL MIX by NancyC Makes about 13 cups 1 (13.7 oz.) bag Mini Robins Eggs (almost 3 cups) 1 (11.4 oz) bag milk chocolate easter M&M’s (about 1 2/3 cup) 1 cup raisins (you can use golden or dark raisins) 2/3 cup roasted and salted sunflower kernels 1 cup sweetened dried coconut flakes 1 (16 oz.) container cocktail peanuts or dry roasted peanuts 3 cups mini pretzel twists (you can also use mini pretzel sticks or mini pretzel snaps) Mix all ingredients together in a large bowl, stirring with a large spoon. Eat right away or store in an airtight container for up to 2 weeks. Makes a great food gift, too, packaged in treat bags!

CONFETTI CRISPS

Confetti Crisps
We made these for New Year's Eve 2011. So yummy! Easy to eat :-)
http://fabulesslyfrugal.com/2011/12/confetti-crisps.html

40 square (about 2×2?) saltine crackers
3/4 cup packed brown sugar
3/4 cup butter (not margarine!)
1 teaspoon vanilla
1 cup (or more) semi-sweet chocolate morsels
1 cup mini-twist or stick pretzels, broken into small pieces
1/3 cup chopped peanuts
1/2 cup Mini M&M’s (my friend used regular sized)
1/3 cup raisins (optional)

Preheat oven to 350 degrees. Arrange crackers side by side in single layer on large bar pan or jelly roll pan (used cookie sheet - didn't put crackers all the way to the edge) (make sure you use parchment paper, tin-foil or non-stick spray).

Combine brown sugar, butter and vanilla in 2-quart saucepan. Cook over medium heat, stirring occasionally with a whisk, until mixture comes to a full boil across the surface. Boil, stirring constantly 4 minutes.

Immediately pour sugar mixture over crackers and spread evenly with a spreader or rubber spatula. Bake 10 to 12 minutes or until bubbly and lightly browned. Remove pan from oven to cooling rack.

Immediately sprinkle baked crackers with chocolate morsels. Let stand 3 minutes, allowing morsels to soften, then spread evenly over surface. Sprinkle with pretzels, peanuts and mini M&M’s. Lightly press toppings into melted chocolate using back of a spatula. Let stand at room temperature to cool completely. Refrigerate 20 minutes to firm chocolate. Cut into squares or just break up.

Store in tightly covered container in a cool place at room temperature so they will stay crisp.