PEPPERMINT BARK POPCORN

Peppermint Bark Popcorn

Very, very tasty!

http://www.ourbestbites.com/2008/12/peppermint-bark-popcorn/

Peppermint Bark Popcorn
Recipe by Our Best Bites
Ingredients
16 C popped popcorn* (fresh, or about 2 bags microwave popcorn)
1 lb almond bark (or 1# vanilla chips and 1 T butter)
1 6 ounce box candy canes, crushed (about 1 generous cups, Bob’s brand are best!)
1/4 teaspoon peppermint oil or 2 teaspoons peppermint extract**
3/4 cup semi-sweet or dark chocolate chips

*if you’re using microwave popcorn, try to find an unbuttered or “natural” kind because this looks much prettier if the popcorn isn’t bright yellow!  Lightly salted is fine, I actually like a little salt in there, but avoid heavy buttered.
** If you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark.  If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn.  Once distributed it will be just fine. 

Instructions
Place popcorn in a very large mixing bowl.
Melt almond bark according to package instructions.  When completely melted, add extract or peppermint oil.  If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
Pour melted almond bark mixture over popcorn and pour crushed candy canes on top.  Stir to evenly coat.  Pour popcorn out onto waxed paper, parchment, or foil and spread out.
Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth.  Drizzle over popcorn mixture.  Let mixture dry completely until chocolate and almond bark are hardened.   You may place in the fridge to speed process along.

When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth :)

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Article printed from Our Best Bites: http://www.ourbestbites.com

URL to article: http://www.ourbestbites.com/2008/12/peppermint-bark-popcorn/

HERB SUGAR

HERB SUGAR
This would be good sprinkled on top of watermelon with a squeeze of lime.

Put all in food processor:
3/4 cup sugar
1/2 cup fresh tender herbs (any combination basil, mint or cilantro)

Pulse until herbs are finely ground and mixture is well combined.

DIY MICROWAVE POPCORN

place 2 T popcorn kernels in a paper lunch bag.  Fold down twice to close and microwave until popping slows almost to a stop 2-3 minutes. (makes 3 cups)

QUICK MEAT SAUCE & SUMMER BEEF-AND-RICE CASSEROLE

QUICK MEAT SAUCE
http://www.marthastewart.com/925151/gnocchi-quick-meat-sauce
This is a really good meat sauce.  Couldn't find gnocchi so had it with pasta noodles.   But I am sure it would be good with gnocchi like recipe called said.

• 1 tablespoon olive oil
• 3 pounds ground chuck (80 percent lean)
• 1 medium yellow onion, diced small
• 3 carrots, shredded
• 2 cloves garlic, roughly chopped
• Salt and pepper
• 2 cans (28 ounces each) whole peeled tomatoes, pureed in a blender
• 1 pound fresh or frozen gnocchi, cooked according to package instructions
• 1/4 cup grated Parmesan (1 ounce)
• Fresh basil leaves (optional)

Directions

1. In a large heavy pot, heat oil over high. Add meat and cook, breaking it up with a wooden spoon, until it begins to brown, about 5 minutes. Add onion, carrots, and garlic and cook until meat is browned and onion is soft, about 5 minutes. Season with salt and pepper, add tomato puree, and bring to a rapid simmer. Cook, stirring occasionally, until liquid is slightly reduced, about 15 minutes. Season with salt and pepper; transfer 5 cups meat sauce to an airtight container, let cool, then refrigerate for Summer Beef-and-Rice Casserole. Serve remaining sauce over gnocchi, topped with Parmesan and basil, if desired.
   
   
   
   
   SUMMER BEEF-AND-RICE CASSEROLE
   • 1/2 cup fresh breadcrumbs
   • 1/4 cup grated Parmesan (1 ounce)
   • 2 tablespoons olive oil, divided
   • 5 cups reserved Quick Meat Sauce (from Gnocchi with Quick Meat Sauce)
   • 1/2 cup long-grain white rice
   • 1/2 medium yellow onion, thinly sliced lengthwise
   • 2 zucchini or summer squash, very thinly sliced
   • Salt and pepper

   Directions

   1. Preheat oven to 475 degrees. Combine breadcrumbs, Parmesan, and 1 tablespoon oil. In a large cast-iron skillet, bring meat sauce to a rapid simmer over high. Stir in rice and remove from heat. Top with onion, then carefully arrange zucchini in a single, slightly overlapping layer. Season with salt and pepper, drizzle with remaining tablespoon oil, and top with breadcrumb mixture. Return to heat and bring to a simmer. Cover with foil and bake 10 minutes. Remove foil and bake until rice is cooked through and breadcrumbs are golden, about 10 minutes more. Let cool 5 minutes before serving.

STICKY ORANGE-GLAZED CHICKEN THIGHS

STICKY ORANGE-GLAZED CHICKEN THIGHS
http://www.marthastewart.com/903009/sticky-orange-glazed-chicken-thighs
Everyone really loved this but it made a HUGE mess in the oven.  I think next time I would either cook at a lower temperature or do on the stove top.  And for sure use tin foil.  Would be good with chicken breast too.

Ingredients

• 8 bone-in, skin-on chicken thighs
• Coarse salt and ground pepper
• 1 cup thawed orange juice concentrate
• 1 cup ketchup
• 2 tablespoons light-brown sugar
• 4 teaspoons white-wine vinegar
• 4 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce

Directions

1. Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
2. Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
3. Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.

 

HOT CHOCOLATE

My parents gave us a hot cocoa machine for Christmas.  It has been fun having hot chocolate nice and warm all day long and trying new recipes.  Something I want to try mixed into hot chocolate is homeade Dulce de Leche from Best Bites cookbook pg. 135 (autumn).

HOT COCOA MACHINE: 60 oz of hot chocolate add 32 T or 2 cups mix

UPDATE: My old machine broke :-(  I was so sad.  Scott surprised me Valentine's Day 2017 with a new one.  This was one of the recipes included in the booklet:

HERSHEY'S "PERFECTLY CHOCOLATE"

1/2 cup sugar
1/4 cup cocoa
dash salt
1/3 cup hot water
4 cups milk
3/4 tsp vanilla

variations:
SPICED: 1/8 tsp cinnamon, 1/8 tsp nutmeg
MINT: 1/2 tsp mint extract
COCOA AU LAIT: spoon 2 T softened vanilla ice cream on top of each cocoa serving
CANADIAN: 1/2 tsp maple extract

CHRISTMAS 2012
I halved this recipe because it makes TONS!  You mix 1/2 cup of the mix to 1 cup of water.  You need to put lots of the mix because a lot of it is powdered sugar.

25 oz. powdered milk
32 oz. Nesquick
16 oz. creamer (would be fun to try vanilla, caramel etc.)
1# powdered sugar
Mix all together in a BIG bowl.

another one - used Christmas 2016 (like top one better, but maybe add white chocolate chips?)

INGREDIENTS

• 3 cups nonfat dry milk powder
• 2 cups powdered sugar
• 1½ cups cocoa powder, dutch-process or natural
• 1½ cups white chocolate chips or finely chopped white chocolate
• ¼ teaspoon salt

DIRECTIONS

1. Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.
2. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows, if desired.

CREAMY CROCK POT HOT COOCA
The Bradford's who we went to the yurts with (December 2013) said this was the best ever!  Lisa liked it too.  We loved this hot chocolate - yum!

Ingredients

• 1.5 cups whipping cream
• 1 14oz can sweetened condensed milk
• 6 cups milk (we thought it might be good to use chocolate milk or 1/2 chocolate milk - might taste more like Dutch Bros.)
• 1 teaspoon vanilla
• 2 cups of chocolate chips (milk chocolate OR semi-sweet depending on how sweet you like it. I have a heck of a sweet tooth, and I love the milk chocolate, but others prefer the semi-sweet)

Instructions

Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.

NUTELLA MIX
This is such a treat.  Yummy!

1 can sweetened condensed milk
1 can evaporated milk
1/2 cup semi-sweet chocolate chips (dark would be good too)
1 T Nutella
8 cups water
mini marshmallows for on top

Heat chocolate chips, Nutella and condensed milk in pot until melted.  Add milk & water.  
Special Note: For the hot cocoa machine you can only add 64 oz of liquid.  So either 1/2 the recipe or just pour it to the line and then keep on adding once some is gone or put in fridge for later.

Also liked the Mexican Hot Cocoa in instruction manual and my kids loved the Creamy Caramel Apple Cider.

MEXICAN HOT CHOCOLATE
I love this!  Recipe is in cocoa machine booklet.
6 cups milk
1 T vanilla
1/4 cup cocoa powder (can use 3/4 cup chocolate syrup instead)
1/2 cup sugar 
1 T ground cinnamon

PUMPKIN HOT CHOCOLATE

This is filling and perfect on a chilly fall day.  Thought it was best with whipped topping.

• 3 cups whole milk
• 1 cup pure pumpkin puree
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla
• 4 ounces white chocolate, roughly chopped

Instructions

Heat the milk, pumpkin, and spices in a saucepan over medium heat; stirring frequently. Once it begins to simmer, remove from heat.

Add the vanilla and chocolate; stir until chocolate is melted.

Pour into mugs and top with whipped cream. Garnish with pumpkin pie spice or cinnamon, if desired.

Read more at http://fabulesslyfrugal.com/pumpkin-hot-chocolate/#2XBWKy06of2vkg3D.99

BUTTERFINGER BITES

BUTTERFINGER BITES
http://lilyandbliss.com/2012/10/diy-butterfinger-bites/
I was shocked how much these taste like butterfingers.  We had so much junk food around the holidays I kept these in the freezer.  Taste yummy frozen.  I just used cheap candy corn.  Next time I would like to try it with Brach's since it is the only one made with real honey.  I used chocolate bark for the coating, but chocolate chips would work fine too.  I think we used about 1/2 a package.  We only put chocolate on the top.

1 ½ cups of candy corn
8 oz. peanut butter (I used creamy)
Chocolate to coat

In a microwave safe bowl heat the candy corn for one minute. Stir and keep heating for 20 second intervals until completely melted.

Stir in peanut butter. I use organic peanut butter so it was in the fridge. I placed it in the microwave and heated it by 20 second intervals again, stiring in between, until it was blended.

Take a loaf pan and line it with parchment paper. Place the candy corn mixture into the pan and let it cool completely for about 2 hours.

Once it is cooled you can remove from pan and cut into pieces (I made about 15, remember bite size!).

Heat your chocolate via the microwave or the stovetop and then dip your butterfinger bites into the chocolate, drizzle it or spoon some on the top like I did. Just put some chocolate on it!!