cinnamon caramel corn

This recipe originally came from the blog Our Best Bites.

I kind of wish I hadn’t found it because its so addictive, but it is super easy because you make the caramel in the microwave and there is no candy thermometer involved. I have been making it to give away as Christmas gifts.

The original recipe had pecans in it and was drizzled with white chocolate.

I just added cashews and left the chocolate off.

Cinnamon Caramel Corn

12 C popped popcorn (about 1/2 C kernels)

1 C cashews

1 C brown sugar

3/4 t cinnamon

1/4 C karo syrup

1 stick real butter (1/2 cup)

1 t vanilla

1/2 tsp baking soda

Preheat oven to 250 degrees

Place popcorn and cashews in a LARGE bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to the microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

(at all times resist the temptation to lick the hot caramel. IT IS HOT.)

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and cashews and stir very well so everything is well coated.

Spread popcorn mixture onto a foil lined cookie sheet. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil. Break into chunks and enjoy.

Pumpkin Cranberry Quick Bread

I bought a bag of cranberries with nothing in mind, so I had to go searching for recipes.

Scott told me this is the best quick bread I have ever made, so I’m glad I found this recipe.

I wasn’t sure what the cranberries would do just folded into the bread batter, but they made pretty cooked berries that give you a tart little burst of flavor in this yummy sweet and spicy bread.

(This is a different recipe than the one mom used to make)

Pumpkin-Cranberry Quick Bread

Recipe taken from food.com #329550

Ingredients:

3 cups all-purpose flour

5 1/2 tsp pumpkin pie spice

2 tsp baking soda

1 1/2 tsp salt

3 cups sugar

1 (15 ounce) can pumpkin puree

4 large eggs

2 tsp pure vanilla extract

1 cup vegetable oil (I used half applesauce to cut down on some fat)

1/2 cup orange juice or 1/2 cup apple juice

1 1/2 cups cranberries (fresh or frozen)

Directions:

1. Set oven to 350 degrees F

2. Grease and flour two 9x5 inch loaf pans (I did 1, 9x5 and 3, mini loaves)

3. In a large bowl combine flour with pumpkin pie spice, baking soda, and salt.

4. In another bowl combine sugar, pumpkin puree, eggs, vanilla, oil, and juice. Beat using an electric mixer on medium speed until well combined.

5. Add the pumpkin mixture to the flour mixture and stir with a wooden spoon until just moistened (do not beat)

6. Gently fold in cranberries

7. Spoon/divide batter between the pans

8. bake for 60-65 minutes or until the loaves test done

9. Cool in pans for 10-12 minutes then remove to a wire rack to cool completely

easy as pie

Once a month we have a “PIE” night. I’ll explain that in my blog sometime.

This recipe is for our family’s favorite pie I’ve made so far.

RAZZLEBERRY PIE:

Go to the store. (I like Smith’s; they have good sales.)

Buy a Razzleberry Pie (you could substitute another pie at this step)

Take the pie home and put it in your freezer

Bake it according to the box when you want it.

Enjoy!

Turkey Noodle Soup

This is a fabulous post-Thanksgiving recipe. You can combine several of your leftovers, including the gravy (what do you do what leftover gravy?)! I altered the recipe just slightly to accommodate what we had in our fridge, but you get the general idea.

Oh, and yes, it tastes delicious.

Ingredients
2 (14.5 ounce) cans chicken broth (I made 30 ozs of broth using bullion)
3 cups water
1 3/4 cups slices carrots
1/2 cup chopped onion
2 celery ribs, sliced
1 (12 ounce) package frozen egg noodles (I used Country Pasta from the pantry)
3 cups chopped cooked turkey
1 (10 ounce) package frozen peas
2 (1 ounce) packages instant chicken gravy mix (I just poured in what I had left over)

Directions
1. In a large saucepan, bring the broth, water, carrots, onion and celery to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are crisp-tender. Add the noodles. Simmer, uncovered for 20 minutes or until noodles are tender.
2. Stir in turkey and peas. Combine gravy mixes and cold water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.