Butter Toffee Popcorn

Wanted to make something easy to eat while playing scrabble with a group of friends.  This may be just a little too easy to eat.  Reminds me of a discussion I had with my sixth graders about the cool toys that used to come in Cracker Jacks when I was a kid.  They had no idea what Cracker Jacks were!

Butter Toffee Popcorn

*Makes about 18 cups of toffee popcorn

Ingredients:

1 cup unpopped popcorn kernels, white or yellow

2 sticks butter

2 1/4 cups light brown sugar

3/4 cup dark corn syrup

1/2 teaspoon salt

2 teaspoons pure vanilla extract

1 teaspoon baking soda

2-3 cups roasted, salted nuts (I used pecans, cashews and almonds)

Directions:

Preheat the oven to 250 degrees. Grease two large rimmed baking sheets and set aside.

Pop the popcorn kernels, in shifts if needed to ensure your popcorn popper doesn’t burn the popcorn, and place the popcorn in a large bowl, sifting through to remove the unpopped kernels.

In a large saucepan over medium heat, melt the butter. When melted add the brown sugar, corn syrup, and salt. Bring to a boil while stirring. Once the mixture starts boiling, reduce the heat to medium-low and simmer, stirring often, for 3 minutes. The mixture will be slightly thickened. Take the pot off the heat and stir in the vanilla and baking soda. The mixture will bubble so be careful. Pour the caramel over the popcorn and mix slightly. Add the nuts and mix well but gently (so you don’t break apart the popcorn) until the popcorn is evenly coated and the peanuts are distributed through the mixture.

Turn the popcorn out onto the baking sheets, spreading into an even layer. Bake the popcorn for one hour, stirring and tossing every 20 minutes. Move the bottom tray to the upper rack and vice versa each time you stir. Stir the mixture after removing from oven.  The popcorn will deepen in color and harden a bit as the caramel bakes and sets. Cool the popcorn to room temperature. Store in an airtight container. I’ve found the popcorn will keep, stored tightly, for 1-2 weeks.

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Adapted from Mel's Kitchen Cafe

Hot and Smoky Baked Beans

This is my favorite recipe for baked beans.  I tend to add less chipotle depending on whom I'm fixing these for.  I've used all manner of beans from canned to Van Kamps Pork and Beans to dried. 

Ingedients:

6 bacon slices

1 1/2 cups chopped onion
1 red pepper diced

1 1/4 cups purchased barbecue sauce

3/4 cup dark beer

1/4 cup mild-flavored (light) molasses

3 tablespoons Dijon mustard

3 tablespoons (packed) dark brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

2 to 3 teaspoons minced canned chipotle chilies

Directions:

1 pound small white beans cooked according to package directions, drained

Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp. Transfer to paper towels and drain. Saute onion and red pepper 2 1/2 tablespoons bacon drippings.   from skillet to large bowl. Finely chop bacon; add to bowl. Add onion and next 8 ingredients to bowl and whisk to blend. Whisk in 4 to 6 teaspoons chipotle chilies, depending on spiciness desired. Stir in beans. Transfer bean mixture to 13 x 9 x 2-inch glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 1 hour. Cool 10 minutes.

Sprinkle with parsley and serve.

To make vegetarian saute onion and red pepper in about 2 Tablespoons of Olive Oil before adding to beans and leave out bacon.


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Adapted from Epicurious

Creamsicle Fruit Dip

Creamsicle  and Orange Julius, two of my favorites from childhood.  I remember the Good Humor Ice Cream Man playing his melody on hot Southern California summer days.  Every time I heard his song I would beg for a treat, rarely was I indulged.   Just had to try this for our Memorial Day cook out, which judging by the clouds may or may not be outside!

1 8 oz container whipped topping
1 small package instant vanilla pudding mix
1 6 oz container of frozen (concentrated) orange juice thawed out
Fruit for dipping

Mix the first three ingredients together. Add a little water to thin out to desired consistency, if needed. Refrigerate until ready to serve.

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From What Megan's Making

Crispy Shrimp Tacos with Strawberry Avocado Salsa

Mark and I stopped at a seasonal strawberry stand on Saturday, after a friend had shared some with me as we drove to the city.  They needed to be eaten quickly and  I remembered seeing a recipe for chicken tacos with strawberry avocado salsa and sending it off to my good friend Candace.   She recommended a change that I made  and I gave it a try with shrimp because we had been eating so much chicken.  They were a success.  I might have to try the salsa on top of grilled chicken next.  I usually use pickled jalapeños because they are a staple in my fridge.

Serves 2

1/2 pound raw, deveined shrimp (tails removed)

1 tablespoons olive oil

2 tablespoons flour

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon salt

1 lime

shredded lettuce

cilantro

Make sure shrimp is clean and completely dry. Combine salt, pepper, garlic and cumin and sprinkle it over the shrimp. Add the flour to a small bowl, and dredge the shrimp through the flour to get a very light coating on it. Heat a skillet on medium high heat and add the olive oil. Once hot, add the shrimp and brown on each side, about 2-3 minutes per side. Remove the shrimp and let drain on a paper towel.

Strawberry Avocado Salsa:

1 avocado, chopped

1 medium tomato, chopped

1/4 red onion, chopped

4 large strawberries, chopped

chopped jalapeño, to taste (I used about 1 tablespoon)

juice of half a lime

1/8 teaspoon salt

1/8 teaspoon pepper

Combine together in a bowl, adding a bit of salt and pepper. Assemble tacos, adding lettuce, shrimp, strawberry avocado salsa, cilantro, spritz with lime juice.

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Adapted from How Sweet It Is

Chocolate Oatmeal Almost-Candy Bars

I had planned to show before and after photos of my garden this afternoon.  The rain changed all that.  I'll have to share the before now, and the after tomorrow if the weather cooperates.

I spent hours a few nights ago trying to remember where I had found this recipe, which I wanted to make for our last day of work luncheon.  We traditionally have a salad lunch on the day after the student's last day.  Now that I'm no longer baking desserts at home I have to jump at the opportunity to bake and take!  Note to self:  bookmark all recipes you might make, don't plan on remembering where to find them!

Ingredients:

For the oatmeal layer:

2½ cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

¼ tsp. ground cinnamon

1 cup (2 sticks) unsalted butter, at room temperature

2 cups light brown sugar

2 large eggs

2 tsp. vanilla extract

3 cups old-fashioned oats

1 cup salted honey roasted peanuts, coarsely chopped

For the chocolate layer:

1 (14 oz.) can sweetened condensed milk

2 cups semisweet chocolate chips

2 tbsp. unsalted butter

¼ tsp. salt

1 tsp. vanilla extract

¾ cup salted honey roasted peanuts, coarsely chopped

Directions:

Preheat the oven to 350° F.  Line the bottom of a 9 x 13-inch baking pan with parchment paper.   Grease the sides of the pan with butter.

To make the oatmeal cookie layer, combine the flour, baking soda, salt and cinnamon in a medium bowl.  Whisk to blend.  In a large mixing bowl, beat the butter on medium-high speed until it is soft and creamy, about 1 minute.  Add the brown sugar and beat on medium-high speed until light and fluffy, about 2 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  Mix in the oats and peanuts with a rubber spatula until evenly combined.

Reserve 1½ cups of the mixture.  Place the remaining dough in the prepared pan and press over the bottom of the pan in an even layer.

To make the chocolate layer, combine the condensed milk, chocolate chips, butter and salt in a heatproof bowl set over a pan of simmering water.  Stir occasionally until the mixture is warm and the chocolate chips and butter are melted.  Remove from the heat and stir in the vanilla and peanuts.

Pour the warm chocolate mixture over the oatmeal cookie layer and spread evenly with an offset spatula.  Crumble the remaining oatmeal cookie mixture and scatter evenly over the top of the chocolate.

Bake for 25-30 minutes, until the topping is golden brown and the chocolate layer is starting to pull away from the sides of the pan.  Transfer the pan to a wire rack and let cool completely.  Cut into bars as desired and serve.

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From Annie's Eats

Creme Brulee Fench Toast

 This is my favorite take to a potluck brunch recipe.  Easy to whip up the night before and bake in the morning.  If I'm making it at home I lower the calories by using whole milk, rather than 1/2 and 1/2.

It's always on our table on Christmas Morning!  I've used sourdough bread, without the crust, a baguette, with the crust and brioche bread from Trader Joe's and all turn out yummy.

Ingredients:

1 cup packed brown sugar

1 cube (1/2 cup) unsalted butter

2 tablespoons corn syrup

1 8 - 9 inch loaf of sourdough bread, crust removed and cut in 1 inch  slices

5 large eggs

1 1/2 cups half-and-half

1 teaspoon vanilla

1 teaspoon Grand Marnier

1/4 teaspoon salt

Directions:

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2 inch baking dish.  Cut six !-inch thick slices from center portion of bread and trim crusts.  Arrange bread slices in one layer in baking dish, squeezing slightly to fit.  In a bowl whisk together  eggs, half-and-half, Grand Marnier, vanilla and salt until well combined, pour evenly over bread.

Chill  covered at least 8 hours and up to 1 day.  

Preheat oven to 350 F and bring bread mixture to room temperature.

Bake uncovered in middle of oven until puffed and edges are pale golden, 35 - 40 minutes.

Serve immediately.

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From Epicurious

Turkey Burgers with Chipotle Chili Tartar Sauce

 These have been a standard for grilling at our house ever since I discovered the recipe.  I love it with arugula, but often use whatever lettuce I have on hand.  The original recipe called for dill, but with the chipotles I decided to try cilantro.  We liked it so well and cilantro is a staple in my crisper, dill isn't, I haven't tried with dill.  I usually purchase the turkey burgers that are fresh, but prepackaged.  This is a favorite of both of the men in this family, it was one of the specialties Rob would cook for Grandma P.

In parenthesis I listed my changes to make it lower in fat.

Ingredients:

3/4 cup mayonnaise  (  I use the TJ's low fat)

2 tablespoons extra-virgin olive oil  (I skip this)

2 tablespoons minced red onion

2 tablespoons chopped fresh cilantro

1 tablespoon minced canned chipotle chilies (I add about 1 tsp., because of heat)

1 tablespoon drained capers

1 pound ground turkey

4 whole wheat hamburger buns, split

4 red onion slices

8 plum tomato slices

2 bunches arugula (about 1 ounce)

Directions:

Whisk first 6 ingredients in small bowl. Season with salt and pepper. (Sauce can be made 2 days ahead. Cover and chill.)

Prepare barbecue (medium heat). Form ground turkey into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Grill burgers until cooked through, about 5 minutes per side. Grill buns until just toasted. Spread 1 tablespoon sauce on bottom half of each bun. Top each with 1 burger, then 1 more tablespoon sauce. Top each with 1 onion slice, 2 tomato slices, then 1/2 bunch arugula. Cover with bun tops. Serve, passing remaining chipotle tartar sauce separately.

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Adapted from Epicurious