Ingredients:
4 bags of microwave popcorn popped with uncooked hulls removed. Put hulled popcorn in brown paper sack (like from Braums)
1 stick of butter--melted (in a medium dish)
Add to melted butter and stir the following:
1/2 C white corn syrup
1 C brown sugar
1 tsp vanilla
1 tsp white vinegar
Directions:
Once blended; microwave 3 minutes. While still hot add 1/2 tsp baking soda and beat. The mixture will become foamy--beat until you see this. Pour mixture over microwave popcorn in paper bag and stir. Fold up bag top and put in microwave for 45 seconds. Take out and shake. Put in microwave second time for 45 seconds. Take out and shake. Put in microwave for 45 seconds. When you take out, mix well, then pour out on foil and let cool. When I made this, I will pop 12-16 bags so I have plenty to share.
Wednesday, January 31, 2018
Banana Bars
Ingredients:
1 C sour cream
1 1/2 C sugar
1/2 C butter
2 eggs
1 1/2 C bananas (3)
2 tsp vanilla
2 C flour
1 tsp baking soda
pinch of salt
Directions:
Cream sugar, sour cream, butter, and eggs for one minute. Beat in bananas and vanilla. Slowly beat in flour, salt, and baking soda. Bake at 375 for 20-25 minutes in a 13x9 baking dish. Cool.
Frosting:
1/4 C melted butter
2 C powdered sugar
1 tsp vanilla
3 TBS milk
1 C sour cream
1 1/2 C sugar
1/2 C butter
2 eggs
1 1/2 C bananas (3)
2 tsp vanilla
2 C flour
1 tsp baking soda
pinch of salt
Directions:
Cream sugar, sour cream, butter, and eggs for one minute. Beat in bananas and vanilla. Slowly beat in flour, salt, and baking soda. Bake at 375 for 20-25 minutes in a 13x9 baking dish. Cool.
Frosting:
1/4 C melted butter
2 C powdered sugar
1 tsp vanilla
3 TBS milk
Meringue Kisses
Ingredients
3 egg whites
1/4 tsp cream of tartar
pinch of salt
1 C sugar
1 tsp vanilla
Red or green food coloring (optional)
44 milk chocolate kisses
Directions
In a mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peak form. Gradually add sugar and vanilla, beating until still peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring.
Drop by rounded tablespoonfuls 1-1/2in apart onto lightly greased baking sheet. Press a chocolate kiss into the center of each cookie and cover it with meringue using a knife. Bake at 275 degrees F for 35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. Store in an airtight container.
3 egg whites
1/4 tsp cream of tartar
pinch of salt
1 C sugar
1 tsp vanilla
Red or green food coloring (optional)
44 milk chocolate kisses
Directions
In a mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peak form. Gradually add sugar and vanilla, beating until still peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring.
Drop by rounded tablespoonfuls 1-1/2in apart onto lightly greased baking sheet. Press a chocolate kiss into the center of each cookie and cover it with meringue using a knife. Bake at 275 degrees F for 35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. Store in an airtight container.
Wednesday, January 17, 2018
Baked Oven "Fried" Chicken
Ingredients:
10 chicken tenderloins
1 C buttermilk
1 C flour
1 C panko
1/4 cornmeal
3 TBS butter
1 TBS salt
2 tsp chili powder
2 tsp garlic powder
1 tsp pepper
1 tsp smoked paprika
1 tsp onion powder
Instructions:
Mix spices in a small sealable bag. Add 1 TBS spices, 1 C buttermilk, and chicken to a large freezer bag and marinate 6-12 hours. Store remaining spices.
Preheat oven to 400. Line a rimmed baking tray with parchment paper (foil will NOT work, chicken will stick to it!) Add butter to baking tray and melt in oven while it pre-heats. Remove baking tray once butter is melted.
Mix together flour, panko, cornmeal, and remaining spices to a large bowl. Add half of this breading mixture to a large freezer bag.
Remove chicken tenders from buttermilk and dab off excess marinade with paper towels.
Add half of the chicken to the breadcrumb bag and shake until well coated, pressing the breadcrumbs into the chicken with your fingers through the bag. Lay breaded chicken in butter on baking tray. Add remaining breadcrumb mixture to bag along with remaining chicken and repeat.
Bake for 10-12 minutes until golden brown then carefully flip chicken and bake another 5 minutes then broil to desired crispiness.
Serve with favorite dipping sauce. Enjoy!
10 chicken tenderloins
1 C buttermilk
1 C flour
1 C panko
1/4 cornmeal
3 TBS butter
1 TBS salt
2 tsp chili powder
2 tsp garlic powder
1 tsp pepper
1 tsp smoked paprika
1 tsp onion powder
Instructions:
Mix spices in a small sealable bag. Add 1 TBS spices, 1 C buttermilk, and chicken to a large freezer bag and marinate 6-12 hours. Store remaining spices.
Preheat oven to 400. Line a rimmed baking tray with parchment paper (foil will NOT work, chicken will stick to it!) Add butter to baking tray and melt in oven while it pre-heats. Remove baking tray once butter is melted.
Mix together flour, panko, cornmeal, and remaining spices to a large bowl. Add half of this breading mixture to a large freezer bag.
Remove chicken tenders from buttermilk and dab off excess marinade with paper towels.
Add half of the chicken to the breadcrumb bag and shake until well coated, pressing the breadcrumbs into the chicken with your fingers through the bag. Lay breaded chicken in butter on baking tray. Add remaining breadcrumb mixture to bag along with remaining chicken and repeat.
Bake for 10-12 minutes until golden brown then carefully flip chicken and bake another 5 minutes then broil to desired crispiness.
Serve with favorite dipping sauce. Enjoy!
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