Thursday, December 15, 2016

Chocolate Covered Cinnamon Bear Popcorn from Our Best Bites




Ingredients
1.    16 cups popped popcorn (about 2 bags microwave popcorn)
2.    1 cup butter
3.    1/3 cup Karo syrup
4.    2 cups Red Hot candies
5.    1/2 teaspoon cinnamon oil (more or less to taste)
6.    1 cup chocolate chips
7.    1 tablespoon shortening
Instructions
1.    Place the popcorn in a very large, heat-safe bowl and set aside.
2.    Preheat oven to 275 degrees F. Line 2 baking sheets with aluminum foil and grease or spray with non-stick cooking spray. Set aside.
3.    In a medium saucepan, combine butter, Karo syrup, and Red Hots. Bring to a boil over medium heat, stirring very frequently, and then reduce heat to medium-low and boil for 5 minutes. Stir in the cinnamon oil and then pour over the popcorn, stirring with wooden spoons to evenly coat the popcorn in the candy mixture.
4.    Divide the popcorn evenly between the two baking sheets and spread in a single layer over each baking sheet. Bake for 30-35 minutes, stirring occasionally. Remove from the oven and allow to cool completely.
5.    In a microwave-safe jar or measuring cup, add the chocolate chips and the shortening. Heat for 30 seconds at a time, stirring each time, until the chocolate is smooth and liquidy. Using a fork, drizzle the chocolate over the popcorn and allow to harden. Break into pieces and serve or divide into bags to deliver as gifts.


*My own notes after trying their recipe. 
         1. I bought my red hots at Wal Mart. They looked a little pink instead of red.  I know WinCo has red hots in their bulk section and they look more red than the ones I had.  I didn't have much time the day I went to get supplies and Wal Mart was closer than WinCo.
        2.  Cinnamon oil- next time I will buy 2 pkgs of cinnamon oil.  Those little bottles don't have much in them.  I like more cinnamon flavor than the 1/2 tsp called for in the recipe.  Would have been nice to add a little more to each batch.  
       3.  I pop the popcorn on the stove top instead of buying microwave popcorn,  I think it tastes better and it's cheaper.  
       4.  Once I put the popcorn in the oven the cinnamon syrup tends to pool underneath the popcorn.  I stirred the popcorn a couple of times in the oven to get the syrup all over the popcorn and I did the same once it came out of the oven.  No sense in leaving all that syrup on the foil.  
       5.  Once the cinnamon oil is added to the syrup you might want to just lean back away from the stove a little.  Stirring in the oil tends to create this puff of steam that's pretty intense if you breathe it in right away.  

Monday, May 30, 2016

Banana Oatmeal Chocolate Chip Cookies

Ingredients

1 1/2 cups flour
1 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp nutmeg
3/4 tsp cinnamon
3/4 cup shortening
1 egg
1 cup mashed bananas (about 3 bananas)
1 3/4 cup quick oats
1 pkg chocolate chips

Preheat oven to 350 °.   In a bowl mix together the flour, sugar, salt, baking soda, nutmeg and cinnamon.  In the bowl of a stand mixer add 1 beaten egg and the bananas and mix well.  Add shortening and mix together.  Add the dry ingredients (flour, sugar,salt, baking soda, nutmeg and cinnamon) and mix.  Add quick oats and chocolate chips.  Scoop out cooking onto a parchment lined baking sheet and bake for about 11 min.

Thursday, April 14, 2016

Snickerdoodles from Sis Sisters' Stuff

Ingredients
Dough:
  • 3 1⁄2 cups flour
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon cream of tartar
  • 1 cup butter (2 sticks), room temperature
  • 2 cups sugar
  • 2 eggs
  • 1⁄4 cup milk
  • 1 teaspoon vanilla
Topping:
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, sift together the flour, baking soda and cream of tartar. Set aside.
  3. In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Add the wet ingredients in with the dry ingredients and mix until everything is incorporated.
  4. In another small bowl, mix together cinnamon and sugar for the topping.
  5. Form the dough into 1 inch balls and roll in the cinnamon/sugar mixture. Place dough ball on a greased baking sheet and flatten (I used the bottom of a glass to lightly flatten my cookies).
  6. Sprinkle the tops of the cookies with additional cinnamon/sugar mixture, then bake for 7-8 minutes. Do not overbake these.
  7. Remove from oven and let cool on the cookie sheet for 1-2 minutes, then move to a wire rack to cool.
*I added extra flour to the dough to make them a little thicker- around 1/4-1/2 cup.  Bake one cookie to test it and see if you like how it baked. 

Sunday, March 6, 2016

Chocolate Chip Cookies from Lil Luna

Here is the link to go to the website http://lilluna.com/the-best-chocolate-chip-cookies-recipe/

Here is the recipe:
The Best Chocolate Chip Cookies Recipe
Ingredients:

  • 1 cup brown sugar
  • 1 cup sugar, softened
  • ½ cup butter
  • ½ cup oil
  • 2 eggs
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 3 cups flour
  • 2 cups milk chocolate chips
Instructions
  1. Cream butter, oil and sugars. Add eggs and beat until fluffy.
  2. Add remaining ingredients.
  3. Bake at 350 for 7-8 minutes.

*Next time I make these I would add some extra flour  to make them a little thicker as well as some cinnamon.

*I made my cookies 1.5 oz each and they took a little longer to bake- around 9½ mintues.

Thursday, February 11, 2016

Baked Sweet Pork Chimichangas

This is from Six Sisters' Stuff

*When I made this there was too much sauce. Next time I would cut the sauce ingredients (Dr. Pepper, salsa and brown sugar) in half.
*Also some of my kids didn't like the refried beans.  Next  I will make some with refried beans and some without.
 
 Main Dish
  
  
  
 8
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