Caramel Puffed Corn

Who can resist Caramel Corn?  So light with just the right amount of light sugary coating to snack on.  Whether it is watching a football game or having a few friends over to visit this is one great snack! I first tasted this caramel delight when visiting a friend and I couldn't wait to get home to make it.!   Happy Snacking!!!!

After I took it out of the oven I dried it on parchment paper to avoid a mess on my cookie sheet..

I managed to get the recipe from my friend and  today I went and bought all that was needed to make this snack..I plan of giving some containers as small tokens of appreciation to several of my friends...Note:  For those of us who can't eat nuts or regular pop corn this is a great alternative!!!

 Puffed Corn (Hull less) Butter

1 1/2 sticks butter
1 1/2 cups packed brown sugar 
1 1/2 cups dark Karo syrup
pinch of salt
8 oz. or more salted peanuts (optional)

2 1/2 bags large Puffed Corn (Butter) not cheddar

Heat all the above ingredients except the corn..until a slow boil.

Using a large roasting pan(or disposable aluminum roasting pan) pour melted ingredients over corn and stir so that most of corn is covered with syrup mixture...Toss well..Bake approx. 50 minutes at 225 degrees..stirring every 10 minutes..


Dump corn mixture onto a large cookie sheet when baking is complete to cool..


When totally cool, break apart and store in air tight container..





12/8/11
12/12/13
11/30/15

White Bean Chicken chili

 I made white chicken chili years ago.  Here's a new and updated version.

We totally enjoyed it.  A very nice change to add to your menu.


The original is from allrecipes.com


New recipe!

1 tablespoon vegetable oil
1 onion chopped fine
2 cloves garlic grated
1 - 4 oz. can diced jalapeno peppers(eliminated)
1 - 4 oz. can chopped green chiles
2 tsp. cumin
1/2 tsp. chili powder
1 tsp. dried oregano* I used Italian seasoning adjust amount to your liking
1 tsp. cayenne pepper*I only used a pinch
2 (14.5 oz) chicken broth
3 cups chopped chicken breast* I used raw and cooked it as part of recipe
3 (15 ox. can white bean)*I drained and rinsed
1 cup shredded Monterey Jack cheese.

In a large pot I sauteed chopped chicken breast, onion and garlic in a small amount of vegetable oil and a small amount of salt and black pepper until onion and garlic were translucent and chicken was no longer pink.

I then added the drained green chiles, cumin, cayenne and Italian seasoning, drained beans and broth.

Simmer on top of stove for approximately 20 minutes. Smash the beans slightly to add texture.   Add shredded cheese and serve.

Note:  I think this recipe would work well in a crockpot.  I would saute the chicken, onions and garlic first then add to crockpot with broth and seasoning  and cook on low for several hours.  

You could smash the beans slightly for a thicker type broth as well.

Crockpot Barbecue country style spareribs

Easy peasy meal.

It’s Monday and I’m ready for sweet Barbecue sandwiches

Get out your crockpot and here’s the easy recipe,  Enjoy!

1 lb. pork country style spare ribs
1 chopped  or grated onion
1 bottle Sweet Baby Rays barbecue sauce
Cole slaw
Rolls

On a lightly greased cookie sheet place spareribs
Bake at 400 degrees for 10 minutes.

In your crockpot place 1/2 cup Barbecue sauce
Add spare ribs. Top with onion and the remainder of Barbecue sauce

Cook on low 6 hours or high 4 hours . Shred or cut in pieces for sandwiches or serve with side of choice.

Yummy!

Fajitas

Today was a day I decided to play with a different seasoning and we liked it.

Getting out of my comfort zone has been a difficult one but I’m working on it and hopefully you will too!

Short cut recipe.

3 cups sliced peppers, onions(mixed variety)
2 cups cooked and shredded chicken ( you can use rotisserie chicken)
1/2 cup to 2/3 fajitas seasoning or marinade to you taste
Olive oil

In a medium bowl place shredded chicken and fajita seasoning.  Toss to coat. Set aside or refrigerate until ready to use.

In a large skillet on medium heat  place approximately 1/4 cup olive oil.  Add peppers and onions .  Sauté until browned slightly and onions are translucent. Add seasoned cooked chicken and toss until all is warmed and sizzling.

Serve over rice.

Nantucket Scones! Grab and Go!

Good Morning! Today I am sharing an easy basic scone recipe I have used before.  Easy breakfast or anytime grab and go delicious scones that I have added dried cranberries, blueberries, or now a dried fruit and nut mix.  They will work well anytime you are looking for a basic biscuit type bread.

Happy Baking from my kitchen to yours,
M.J.:)

7/13/13 original
Hubby had picked up a bag of Nantucket fruit and nut mix and figuring it was a good mix of dried fruit and nuts it might make one great scone. I decided to grab a handful and along with 1 mashed banana set off to make something a little different.   Of course we couldn't wait to get our hands on one. Yummy, light in texture and loaded with lots of healthy fruit and nuts. Enjoy!

I made them a little larger than usual and adjusted my basic recipe so here it is.

4 cups flour
2/3 cup sugar + 1 T sugar divided
4 tsp. baking powder
8 T cold butter(it calls for cold but I let it soften a little)
2 large eggs
3/4 cup milk
1 handful Nantucket fruit nut mix or dried fruit of choice
1 mashed banana

 Heat oven to 425 degrees. I leave my butter on the counter to soften for about an hour.  Then I place butter, sugar and eggs in my mixer and blend well.  To that mixture I add flour, baking powder and milk, alternating until all is blended.  Fold in fruit mix and banana and blend until all is mixed thoroughly. Drop by heaping Tablespoons onto well greased cookie sheet or better yet use parchment paper as I did. 

Sprinkle top with remaining sugar.

Bake approximately 13 to 15 minutes until lightly browned.  Yum Yum Yummy!

10/30/12