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Secret Recipe Club – Caramel Popcorn

February 11, 2013 in snack

I’m not much of a popcorn person but for some reason this recipe jumped out at me when I was searching for this month’s Secret Recipe Club recipe. I was assigned Fallon’s Cucina which is filled with tons of recipe, a lot of them being healthy. Fallon’s blog was really fun to go through.

It was this recipe that I chose but I did leave off the chocolate. I had some issues with the recipe but I’m sure that was all my fault. My caramel clumped on the popcorn a lot (resulting in those chicken nugget-looking popcorn pieces you see above) but I think it’s because I didn’t use enough popcorn. So the caramel really had nothing to do but clump on the popcorn. So yeah, a bag of popcorn is not a good substitution for the cup of kernels the recipe calls for.

That said, it was still really tasty! And it was really fun to make since I usually avoid popcorn recipes.

One year ago: Thai Chicken Quesadillas
Three years ago: Light Wheat Bread

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Secret Recipe Club – Caramel Popcorn

Ingredients

1 cup popcorn kernels, unpopped
1 cup (2 sticks) unsalted butter
½ cup light corn syrup
2 cups packed light brown sugar
1 tsp. kosher salt
½ tsp. baking soda
1 tsp. vanilla extract

Instructions

  1. Pop popcorn using your preferred method. Put in a very large bowl that allows for you to toss the popcorn around well.
  2. Preheat the oven to 250F. Line 2 baking sheets with parchment.
  3. To make the caramel, melt the butter in a 2-quart saucepan set over medium heat. Once the butter is melted, mix in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently.
  4. Once the mixture reaches a boil, let the mixture continue to boil for 5 more minutes without stirring. Remove the mixture from the heat, stir in the baking soda and vanilla extract. The mixture will bubble up and become frothy. Pour the caramel sauce over the popcorn in the bowl and toss to coat thoroughly.
  5. Spread the popcorn evenly onto the prepared sheets. Bake for 40-50 minutes, stirring every 10 minutes. After 40 minutes, test a cooled piece of popcorn. If it is not completely crispy (i.e. still slightly mushy when you bite it), bake for 10 minutes more.
  6. Remove the baking sheets to a wire rack and allow popcorn to cool completely before breaking apart for serving or packaging.
http://fakeginger.com/2013/02/11/secret-recipe-club-caramel-popcorn/



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Cupid’s Crunch

February 4, 2013 in holiday

I’m sure I tell y’all this every year but Valentine’s Day is my favorite holiday. I love any excuse to put hearts up in every room of my house.  And this year is even more exciting for me because I finally have a kid in school which means I finally have an excuse to buy those cute little cards. I don’t even know if my kid’s class is exchanging Valentine’s cards but you better believe I bought some as soon as they appeared on the shelves of my store. Because, lord knows, the last thing I need is for Walmart to run out of Power Rangers cards.

The only thing I’m not a big fan of on Valentine’s Day is cooking. I definitely believe in going out or getting McDonald’s or having my husband cook. Anything to get out of cooking and doing dishes on the big day. I did want to share this quick treat though because it’s so simple and so yummy.

It’s just like traditional muddy buddies but you use white chocolate instead of milk chocolate. Then once everything is good and coated in powdered sugar, you toss in some M&Ms and cute Valentine’s Day sprinkles.

One year ago: Fried Pickles
Three years ago: Lavash Crackers
Four years ago: Peanut Butter Hummus

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Cupid’s Crunch

Ingredients

4 1/2 Chex cereal
1/2 cup white chocolate chips
1/4 cup peanut butter
2 tablespoons butter
1/3 cup powdered sugar
1/4 cup Valentine's Day M&Ms
2 tablespoons Valentine's Day sprinkles

Instructions

  1. Place cereal in medium bowl. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
  2. Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil; cool about 15 minutes.
  3. Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil; cool about 15 minutes.
  4. In serving bowl, mix both cereal mixtures. Store in airtight container.
http://fakeginger.com/2013/02/04/cupids-crunch/

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Texas Cheese Fries

January 31, 2013 in appetizer

So I guess the Superbowl is this weekend?

I stopped caring about the NFL when it became apparent that my teams weren’t going all the way. But I do care about Superbowl food! I care a lot about Superbowl food. I did a post last year with some of my favorite football snacks so I decided to skip that post this year. But I couldn’t let the Superbowl go by without sharing at least one snack idea.

I’m pretty obsessed with Texas Cheese Fries lately. I frequently request that we go to Chili’s just so I can get a gigantic plate of them but I’ve never made them at home. Because omg, so much work! Compared to going out, of course! ;) I’m pretty excited that I finally made some though because really, the only work you have to do is cooking the bacon and shredding the cheese. And if you buy already shredded cheese… well, you my friend, are smarter than me.

I loved them. I ate almost the whole plate by myself. No shame.

Nicole made the perfect Superbowl drink: Michelada Marias! They are kicked up Coronas with lime, salt, and hot sauce!

One year ago: Baked Chicken Taquitos
Two years ago: Kaiser Rolls

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Texas Cheese Fries

Ingredients

1 bag frozen seasoned french fries
2 cups shredded sharp cheddar cheese
4 slices applewood smoked bacon, cooked and crumbled
2 green onions, sliced thinly
pickled jalapenos (optional)
ranch, for dipping

Instructions

  1. Cook the fries according to package directions.
  2. Once crispy, turn the broiler on and move an oven rack closer to the top.
  3. Sprinkle the shredded cheddar and bacon on top of the fries. Broil just until cheese in melted, less than 5 minutes.
  4. Sprinkle with green onions and jalapenos if desired.
http://fakeginger.com/2013/01/31/texas-cheese-fries/

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Monster Munch

October 29, 2012 in snack

Two days to Halloween! I hope you’re ready! I bought a second round of candy this weekend – this time I got the Tootsie Roll pack with Dots, that way I’m not tempted because Dots? Are disgusting. And I kind of feel bad for handing them out to the neighborhood kids but you know.

I’ve got two more Halloween recipes to get through before the big day. This one is a fun little snack mix that’s kind of like my favorite Christmas mix but this one has popcorn, pumpkin seeds and candy corn! Mmm! My kids went nuts over it, for obvious reasons.

I have been avoiding the popcorn trend because I thought for sure that covering popcorn with something would make it soggy but that wasn’t the case with this. The popcorn was the most fought over part!

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Monster Munch

adapted from Betty Crocker

Ingredients

4 cups Chex cereal
4 cups popped microwave popcorn
1 cup honey-roasted peanuts
1 cup pumpkin seeds
1/4 cup butter
6 tablespoons packed brown sugar
2 tablespoons light corn syrup
1/4 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
1 cup harvest mix (or candy corn)

Instructions

  1. In a large microwavable bowl, mix cereal, popcorn, peanuts and pumpkin seeds; set aside.
  2. In a small saucepan, heat butter, brown sugar, and corn syrup on high over medium-low heat until mixture is boiling, stirring occasionally; stir in vanilla pumpkin pie spice. Pour over cereal mixture, stirring until evenly coated.
  3. Microwave 5 to 6 minutes, stirring and scraping bowl after every minute. Spread on waxed paper to cool, about 15 minutes, stirring occasionally to break up.
  4. Stir in harvest mix. Store in airtight container.
http://fakeginger.com/2012/10/29/monster-munch/

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Creamy Caramel Apple Dip

October 22, 2012 in snack

 

I wanted ice cream so bad the other night. SO BAD. The problem was that I’d already showered so my hair was a hot mess, my eyebrows weren’t done, and I had yoga pants on. I know what you’re thinking: “Why didn’t you just cruise through the Dairy Queen drive-thru, Amanda?!” and I will tell you why.

I am cursed.

No. Seriously.

We live on Fort Carson which  means whenever I leave the post, I have to go through an ID check to get back on. And they do random searches. And I am randomly chosen every time I leave the house looking like a disaster. Can’t even be chosen when I look cute and actually have my hair brushed. And let me tell you, there is nothing more embarrassing than having to stand out in the cold in your husband’s workout shorts while your 12 Target bags (when you only went for diapers of course) are poked through by military police. Cursed, I tell you.

So I have a new rule that I only leave post when I have my hair at least straightened.

Back to the original problem: I needed ice cream in my life but I couldn’t leave.

I had all the ingredients for this dip and while it wasn’t ice cream, it was cool and creamy and the little crunchy toffee bits mixed in made it almost feel like a B&Js flavor. My kids dug it and even though it’s not healthy at all, both kids ate their weight in apples over the next few days.

One year ago: Honey Chipotle Chicken Crispers
Two years ago: Sausage and Bean Casserole
Three years ago: Chicken Mushroom Quesadillas

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Creamy Caramel Apple Dip

adapted from Taste of Home

Ingredients

1 (8-ounce) package cream cheese, softened
1/2 cup brown sugar
1/4 cup powdered sugar
1 teaspoon vanilla
1/2 cup Heath Bits 'O Brickle Toffee

Instructions

  1. In the bowl of a mixer fitted with a paddle attachment, beat together cream cheese, brown sugar, and powdered sugar until combined. Beat in vanilla. Remove from mixer; use a rubber spatula to fold in the toffee bits.
  2. Serve with apple slices.
http://fakeginger.com/2012/10/22/creamy-caramel-apple-dip/

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