Tag Archives | snacks

{STOVE-TOP POPCORN}

favoriteTHINGS Friday
I love popcorn. Love it. While I love the convenience of microwave popcorn…I do not always love the flavors, the calories or the chemicals used in those delicious smelling bags. And I don’t really like to share my popcorn {who does really?}! For some reason everyone always wants it when they hear that pop…but microwave bags only make a small batch! So, a few years ago, in search of a solution I finally figured out how to make a big batch of it on the stove. It’s kind of intimidating at first. I don’t know why but I was totally freaked out by even trying it! And to be honest I have burnt a few pans {one of which is still living with the burn scars} and felt a few flying kernels singe my arms in the process. BUT IT IS SO WORTH IT! It tastes great, you can control the ingredients and you don’t have to stand by the microwave waiting for another batch!
Here is a basic recipe for popping popcorn and how I adapt it to any size pan that I have on hand:
::Stove-Top Popcorn::
What you will need:
Popcorn Kernels
Oil {I like to use Canola or Coconut Oil}
Deep Sauce Pan or Large-Wide Sauce Pan
{If possible I like one with a glass lid that is easy to shake…this is not the time for cast iron}
Large Bowl
Seasoning of Choice
Directions:
1. Pour oil into the saucepan and place on medium high heat. Some recipes call for 2 tablespoons of oil to 2/3 cup of popcorn. I like to just pour a thin layer of oil on the bottom of the pan so that I can make the right amount for whatever pan I have on hand {if you learn to do it this way you can make it at anyone’s house or cabin}!
 2. Set out a bowl…a large bowl…right away so you are ready to dump when the popcorn is ready! This step is important!
3. Pour popcorn into pan. Again, you can use the ratio above {2 tbsp oil to 2/3 cup popcorn} but I like to just pour the popcorn in the pan without measuring…I add enough to cover one thin layer on the bottom of the pan. Some recipes will say to put a few kernels in the pan and wait for them to pop…then add the rest. You can do this but I find it is just as effective to start with them all in the oil at once and it saves a step. Again, this is up to you. DON’T WALK AWAY AFTER THIS STEP! Be sure to babysit your pan until the kernels start to pop.
4. Once they start to pop…cover the pan and start shaking. Gently shake the kernels so they get covered in the oil {the higher the heat, the better the popcorn, but you have to keep shaking or the kernels will burn}. This step will not take very long.
5. When the popping finally slows down and stops {or the popped corn has reached the top of your pan} it is ready to pour into a bowl. This is why I like to use a glass-top pan if possible. Be sure to put the pan back on a different burner with the lid back on or you may get burnt from hot oil flying out of the pan. I have learned this one the hard way!
6. Add your seasonings of choice. You drizzle on melted butter, salt, pepper, Parmesan cheese, lemon pepper, taco seasoning or garlic salt {or any combo of the above}.  I like to keep it simple with no butter. I sprinkle it with sea salt for the kids and set our their portions. Then for my bowl I add a little more sea salt, fresh cracked pepper and garlic salt {and sometimes I add a dash of something spicy like taco seasoning}! If we are having movie night I add a few M&M’s to the bottom of the kids bowls before adding the popcorn for a sweet and salty treat {my sweet friend Amber taught us this trick}!
ENJOY!
Now stop, breath, read the directions again and go for it!
You {and your next movie night at home} won’t be sorry!
2

your own little CANDYLAND

This link from my friend Jenny’s blog inspired me to make these in my little toaster oven because I needed a few treats for a project and only had a few candies left to spare.  I made a small batch (I won’t tell you how many I ended up eating myself) and enjoyed my latte in less than 30 minutes! These make the perfect afternoon goody, gift or late night snack!
Start with Kisses or Hugs, M&M’s & Pretzels.
Line a Pan and top the pretzels with the kisses or hugs.
Bake @ 200 for 6 minutes, place M&M’s on melted bites & allow to chill in the fridge.
If you are making this snack for yourself just add your favorite drink (mine is always coffee) and you will be in your own little CANDYLAND in no time. NO BOARD GAME REQUIRED!
4

{six week} MUFFINS

I’ve talked about these muffins before because i LOVE them!  I know it sounds weird that the batter can keep in your refrigerator for six weeks but it can (and they are yummy) so check them out. They are so tasty that ours usually only last a few weeks. Great for last-minute visitors or to have a nice afternoon treat with hot chocolate for the kids.  With this batter in the fridge you’re always ready to make muffins in about 15 – 20 minutes!  I even make a pumpkin flavored batch from time to time (see below)!
::Alegra’s {six week} Muffins::
From The Lazy Gourmet-BEST OF THE BEST CALIFORNIA COOKBOOK
Ingredients:
1 (15 ounce) box Raisin Bran Cereal
3 cups sugar
5 cups flour
5 tsp baking soda
2 tsp salt
4 eggs, beaten
1 cup oil
1 quart buttermilk (4 cups)
In a very large bowl, mix Raisin Bran, sugar, flour, baking soda, and salt.
Add eggs, oil, and buttermilk.
This batter will keep up to six weeks in the refrigerator.
As you are ready to us it, fill muffin tins 2/3 full and bake at
400 for 15-20 minutes depending on tin size.
Yields 4-5 dozen
Mix the dry ingredients in one bowl & then the wet ingredients in another bowl!
Now don’t be afraid to get in there…I take off my rings and just mix the whole thing with my hands…but you can do it with a spoon…just be sure to mix the batter well!
Paige wanted in on the pictures!
Now if you want some pumpkin flavored…take about half of your muffin batter and add a small can of pumpkin (15 oz), a teaspoon of vanilla and some pumpkin pie spice!
Add to large muffin tins or small…bake and enjoy!
Related Posts Plugin for WordPress, Blogger...
0

Powered by WordPress. Designed by Woo Themes