Caramel Popcorn

Recipe Courtesy AllRecipes.com; Photos Courtesy Kendra Benson

On completely random days, I get the request from Rob for caramel popcorn. I always dread this request because I remember it being a pain to make. But then I make it and it's always easier than I remembered. And it's absolutely worth it. Store-bought caramel-corn can't even come close to this stuff.

INGREDIENTS
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

DIRECTIONS
Preheat the oven to 250F, then pop the popcorn. I prefer using a hot oil popper. We also have an air popper, but I think it makes the popcorn have a slight stale texture. Too squeaky, not crisp and fresh. If you use a hot oil popper, use coconut oil. Much tastier.


Pour the popcorn into a brown paper grocery bag. This is the easiest way to mix it all up without making a huge mess. And then you can throw away the bag. Less to clean. Bonus!


Melt the butter in a large saucepan over medium heat.

Stir in the brown sugar, corn syrup and salt.
Heat to boiling, stirring constantly.

Boil for 4 minutes, without stirring.
Remove from heat and add vanilla extract and baking soda.
As you stir it, you will notice a complete change in the caramel. It will puff up and get more opaque. This is perfect.
Very quickly (and this is usually a 2-person job) pour the caramel over the popcorn in a thin stream, while person #2 is shaking the bag to mix it up. You also may want to take 2 large spoons/spatulas/whatever to mix it in the bag and break up an clumps.
Spread the coated popcorn on rimmed baking sheets in a single layer. Bake in the preheated oven, stirring every 15 minutes, for 1 hour.
Remove from oven and let cool before breaking into pieces.
Enjoy!

All-In-One-Place Recipe (no photos)

Caramel Popcorn

INGREDIENTS
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

DIRECTIONS
Preheat the oven to 250F, then pop the popcorn. I prefer using a hot oil popper.

Pour the popcorn into a brown paper grocery bag. This is the easiest way to mix it all up without making a huge mess.

Melt the butter in a large saucepan over medium heat. Stir in the brown sugar, corn syrup and salt. Heat to boiling, stirring constantly. Boil for 4 minutes, without stirring. Remove from heat and add vanilla extract and baking soda.

Very quickly (and this is usually a 2-person job) pour the caramel over the popcorn in a thin stream, while person #2 is shaking the bag to mix it up. You also may want to take 2 large spoons/spatulas/whatever to mix it in the bag and break up an clumps.

Spread the coated popcorn on rimmed baking sheets in a single layer. Bake in the preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool before breaking into pieces.

Five Minute Ice Cream

Recipe and Photo courtesy AllRecipes.com











INGREDIENTS
1 (10 oz) pkg sliced, frozen strawberries (or other frozen fruit)
1/2 cup white sugar
2/3 cup heavy whipping cream

DIRECTIONS
Combine the frozen fruit and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Allow to freeze for at least 5 minutes to allow the sugar to dissolve into the cream and for the ice cream to firm up a bit. Freeze for up to one week.

ALTERNATE METHOD
If you do not have a food processor, you can still make this yummy treat! Simply blend the fruit and sugar in the blender to get the same results. Remove the top (or if your blender has a small plastic center, remove that and leave the top in place) and pour in the cream. Voila, ice cream.

Cake Balls

Recipe and photo courtesy Kendra Benson











This is perfect for cake scraps.

INGREDIENTS
Cake Scraps (any kind), or a whole cake if you're feeling ambitious
Frosting (canned or homemade)
Dipping chocolate or milk chocolate morsels
Sprinkles, white chocolate, other decorations (optional)

DIRECTIONS
While the cake is still warm (but not hot), crumble it into a bowl into semi-fine crumbs. There should be some larger-than-crumb pieces, but not too big, about 1/4" or smaller. Let the crumbs cool to room temperature.

Spoon in frosting a little at a time and mix together with a fork or the back of a spoon. Continue adding frosting until your "cake" sticks together and you can form a ball from it.

If you have a melon baller (or some similar kitchen tool), scoop out the "cake" and roll into balls. Place them on a parchment-lined cookie sheet and freeze them for a minimum of 10 minutes to hold their shape.

While the cake balls are freezing, melt the milk chocolate according to the directions. Dip the cake balls in the chocolate and refrigerate to harden. Decorate as desired and serve in mini muffin cups.

Italian Sausage, Peppers and Onions

Recipe and photo courtesy AllRecipes.com












INGREDIENTS
6 (4 ounce) links sweet Italian sausage
2 tablespoons butter
1 yellow onion, sliced
1/2 red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup white cooking wine

DIRECTIONS
Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.

Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.

Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Easy Mint Chocolate Chip Ice Cream

Recipe and photo courtesy AllRecipes.com











INGREDIENTS
2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips (optional, you can finely chop them)

DIRECTIONS
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Strawberry Avocado Salad

Recipe and photo courtesy AllRecipes.com











INGREDIENTS
2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
(if available in your area, use Pompeian Acai Pomegranate Red Wine Vinegar)
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado - peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans

DIRECTIONS
In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.

Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

Asian Orange Chicken

Recipe and Photo courtesy AllRecipes.com











INGREDIENTS

Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

DIRECTIONS
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Chicken Stir-Fry

Recipe and photo courtesy AllRecipes.com











INGREDIENTS
4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2 inch pieces) - I used sliced water chestnuts instead
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules

DIRECTIONS
Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.

In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Creamy Rice Pudding

Recipe and photo courtesy AllRecipes.com










INGREDIENTS
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins (optional)
1 tablespoon butter
1/2 teaspoon vanilla extract
Ground cinnamon (optional)

DIRECTIONS
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. (If you have a rice cooker, use that. It's much easier)

Meanwhile, while the rice is cooking, in another saucepan, add 1 1/2 cups milk, sugar and salt. Cook over medium heat until it starts to thicken, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg (do this in a SLOW, steady stream while constantly whisking to avoid getting scrambled eggs) and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla until butter is melted. Add as much rice as you want to get to the desired consistency (you may not use all the rice). Sprinkle with cinnamon. Serve warm.

Turcamole Sandwich

Recipe Courtesy Rob Benson

INGREDIENTS
2 slices bread
4-6 slices Boar's Head Honey Maple Coat Turkey Breast, thinly sliced
1 slice Boar's Head Asiago Cheese
1 T Guacamole (recipe below)

GUACAMOLE RECIPE
1 Haas avocado
1 lime
2 T finely chopped onion
1 pinch cayenne pepper
1 pinch garlic powder

DIRECTIONS
Pit the avocado and scoop out the meat. Mash with the juice of half the lime (save the other half for something else). Add the onion, cayenne pepper and garlic powder and gently mix together. Refrigerate at least 30 minutes to let flavors blend together.

Assemble sandwich as usual, but use guacamole in place of mayonnaise or mustard.