A Bit Of Nostalgia: Old-Fashioned Popcorn Balls

When I complained on Facebook about burning my fingers making popcorn balls, I had so many comments about them including, "Ah, my Grandmother made these every Halloween for us." and  "I remember doing that with my Granny and burning our fingers and hands..thanks for bringing the memory back."   My mother commented how her mother used to color them with orange food coloring for Halloween.  My aunt commented that they always knew which house would have popcorn balls when they trick or treated.  They aren't too hard to make, and the memories they bring back are certainly worth the effort.  Just watch your fingers when you make them.  But they are so good, the tastes and memories are worth a blister or two!

Popcorn Ball Party!

Combine corn syrup, sugar, water and
vinegar and bring to a boil.

Add cream of tartar



Boil to a soft crack stage (275-280 degrees F)
A candy thermometer is very helpful.



This is quite a rapid boil. 
Use caution so you don't burn yourself
with the hot syrup.

Add butter, baking soda and vanilla.

Pour hot mixture over popcorn
and form into baseball-sized balls. 
Enjoy a bit of your childhood again!

Old-Fashioned Popcorn Balls

1 cup popcorn kernels
2/3 cup corn syrup
2 cups sugar
2/3 cup boiling water
2 teaspoons cream of tartar
2 tablespoons vinegar
2 tablespoons melted butter
2 teaspoons vanilla
1/2 teaspoon baking soda

Pop the corn and set aside.  Combine corn syrup, sugar, water and vinegar and in a pot on the stove.  Heat to boiling.  Add cream of tartar.  Boil to a soft crack stage (275-280 degrees F).  This will be quite a rapid boil and takes a few minutes.  Watch our for splashing!  Remove from heat.  Add butter, baking soda and vanilla.  Stir well.  Pour over popcorn and form into balls.  NOTE:  You don't want to take too long getting the mixture over the popcorn and formed into balls as it will harden fairly quickly.  As soon as you can stand to touch the hot popcorn, start forming them into baseball-sized balls.

Prep Time:  Approximately 2o minutes     Cook Time:  Approximately 20 minutes

You Fancy Huh? Paillard of Chicken With Artichoke Cream Sauce Over Saffron Rice

Here's a dish to WOW your friends.  It's super easy and quick to make, but if you use the proper culinary terms, it will sound like you slaved over the hot stove for hours.  Paillard is a French culinary term that means quick cooking a thinly sliced or pounded piece of meat.  See how "Paillard" (prounouced pie-yard) sounds so much more high-tech than "Thin Chicken"?  The sauce is only 3 ingredients, and the saffron rice is actually from a mix.  But you don't have to tell that part.

The "Paillard" Party

Lightly pound chicken breasts between
two layers of plastic wrap.

Combine flour, curry, paprika and salt. 
Dredge chicken breasts in flour mixture.

Cook chicken in butter over medium heat.

About 5 minutes per side

Add wine to pan and "De-glaze"

Add chopped artichokes and cream,
stirring constantly until thick.

Serve chicken over rice,
topped with cream sauce.

Paillard of Chicken with Artichoke Cream Sauce over Saffron Rice
2 (5 ounce) packages or 1 (10 ounce) saffron rice mix
4 boneless, skinless chicken breasts
4 tablespoons flour
2 teaspoons curry powder
1 teaspoon paprika
1 teaspoon salt
fresh cracked pepper to taste
 2 tablespoons unsalted butter
14 ounce can artichoke hearts, drained and chopped
1/2 cup white wine
1 cup heavy cream

Prepare rice mix according to package directions.  The rice takes 20 minutes to cook.  (I used 2-5 ounce packages, so I doubled the water and butter)  Meanwhile place chicken breasts between two layers of plastic wrap and flatten slightly using a meat mallet or rolling pin.  (Paillard!)  Combine the flour, curry powder, paprika and salt in a shallow dish.  Season the chicken breasts on both sides with pepper.  Dredge chicken breasts in flour mixture on both sides.  Melt butter in a large skillet over medium heat.  Add chicken and cook 5 minutes on each side.  Remove chicken from skillet and set aside.  Add wine to hot pan, scraping up brown bits from chicken (De-glaze!), and then add artichokes and heavy cream.  Stir constantly until thickened, about 5 minutes.  Serve chicken over rice, spooning sauce over chicken. 

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 25 minutes

Slow Cooker Sauerkraut and Sausage

It seems like people either love sauerkraut or hate it.  And those that love it just don't get to enjoy it often enough, because this recipe is a hit whenever I make it.  It is one of my favorite slow cooker meals to fix.  It reminds me of Oktoberfest in Hermann, Missouri. This is a great recipe for tailgating and summer grilling too.  We grill hot dogs or brats outside, and I prepare the sauerkraut in the slow cooker, omitting the Polish sausage.   I  wanted to do some shopping this afternoon so I put the sauerkraut on at noon, added the sausage at four and dinner was on the table by six.  It's that easy.  One pot to clean up!

The Slow Cooker Sauerkraut and Sausage Line-Up

In a slow cooker, layer sauerkraut,
celery seed, chicken bouillon and onion.

Repeat layers

With 2 hours left to cook, add sausage pieces.

Serve on rolls with mustard! 
Great for game day...

Slow Cooker Sauerkraut and Sausage

4 (14.5 ounce) cans of Bavarian style sauerkraut
1 medium onion, thinly sliced
2 teaspoons chicken bouillon
1 teaspoon celery seed
2 packages Polish kielbasa sausage, cut into pieces
In bottom of a slow cooker, layer 2 cans of sauerkraut, half the onion slices, 1 teaspoon bouillon and 1/2-teaspoon celery seed. Repeat layers. Cover and cook on Low for 4 hours.  At the 4 hour point, add your sausage pieces and cook another 2 hours.  This is great served on rolls with spicy mustard. 

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 6 hours 

Confetti Herb Muffins: Not Your Same Ol' Cornbread

Want something a little different than the same ol' cornbread with your soups and chili?  Try these delicious herbed muffins.  There is no cornmeal in this recipe so it's a nice variation from the usual dinner muffin.  The addition of diced sweet red pepper and poblano make them both flavorful and colorful!  A great addition to any meal.

The Confetti Herb Muffin Party!

Combine first 7 ingredients and set aside.

I think I forgot to tell you that 1
stick of unsalted butter is invited to the party.



Saute onions and peppers in butter until tender.



With an electric mixer, combine sour cream,
eggs and Dijon mustard.

Cook onions, peppers and parsley
in butter for 10 minutes.

Add sauteed vegetable mixture to mixing bowl.

Add dry ingredients until just moistened.

Fill greased muffin cups two-thirds full. 
I like to use my large cookie scoop
to make sure they all get the same
amount and come out the same size!

Bake for 15-20 minutes



Warm, colorful Confetti Herb Muffins



Confetti Herb Muffins
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried tarragon
1/3 cup chopped green onions
1/3 cup minced sweet red pepper
1/4 cup minced poblano pepper
1/2 cup unsalted butter
1/4 cup minced fresh parsley
2 eggs
2/3 cup sour cream
1 tablespoon Dijon mustard

Preheat oven to 400 degrees F.  In a large bowl combine the first 7 ingredients and set aside.  In a skillet, saute onions and peppers in butter until tender.  Add parsley and cook for 10 minutes.  In a mixing bowl combine eggs, sour cream and mustard.  Beat until smooth.  Add the onion mixture and mix.  Stir in dry ingredients and mix until just moistened.  Fill greased muffin tin two-thirds full.  Bake for 15-20 minutes or until tester comes out clean.  Cool for 5 minutes in pan before removing to wire rack.  Serve warm with butter.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 20 minutes

It's National Peanut Butter Day: Peanut Butter Bars

Anything with peanut butter is my all-time favorite dessert.  Peanut butter and chocolate, peanut butter and peanut butter.  It's all good.  That's why we should all celebrate National Peanut Butter Day.  Everyday should be National Peanut Butter Day.  These bars go together very quickly, and taste just like our  favorite peanut butter and chocolate candy.  A lady at our church used to bring them to church supper on Wednesday nights.  That's gotta be a sin to bring something this devilishly good to a church supper!

Peanut Butter Bars!  I'm so excited!

Melt margarine and peanut butter together.



Mix in powdered sugar



Then mix in graham cracker crumbs

Press into greased jelly roll pan.
Mixture will be about the
consistency of cookie dough.

Melt chocolate chips

Spread melted chocolate over
peanut butter mixture and
chill before cutting into bars.

Get out your best dishes,
it's a special occasion!

Grab a cold Diet Coke to
enjoy along side your Peanut Butter Bars
and celebrate National Peanut Butter Day!

Peanut Butter Bars
2 sticks margarine
1 cup peanut butter
1 cup graham cracker crumbs
1 (16 ounce) box powdered sugar
1 (12 ounce) package milk chocolate chips

Melt together margarine and peanut butter.  Mix in powdered sugar, then graham cracker crumbs.  Press into a greased jelly roll pan.  Melt chocolate chips in the microwave and spread over the mixture.  Chill before cutting into squares.  Note:  I normally used unsalted butter in all of my cooking unless otherwise specified.  I used margarine in this recipe, just as the lady from my church used to.

Prep Time:  Approximately 15 minutes     Cook Time:  0--needs to chill

National Pie Day: Pecan Pie Bars!

I love to bake, but the truth is, pies are not one of my specialties.  I've conquered layer cakes, cupcakes, tiramisu and everything else you can think of.  So when Thanksgiving rolled around, and it was time to prepare dessert I chickened out in the pie making department.  Instead, I came up with this recipe.  It tastes just like pecan pie, only in bar form.  Easier to make, easier to bake and easier to serve.  Happy National Pie Day!  Sort of.

Pecan Pie Bar Party Guests...

Combine flour, 1/2 cup sugar
and 1 cup butter until the mixture
resembles coarse crumbs.

Press crust mixture into greased
pan and bake 20 minutes.



Combine eggs, corn syrup, sugar,
melted butter and vanilla.



Add pecans to filling mixture.

Spread filling over hot crust.

Bake 25 minutes or until set.

Cool completely before slicing.

Happy National Pie Day!  Enjoy!

Inside Out Stuffed Green Pepper Soup!

We had a snow day today!  Well more of an "ice day" but either way it was cold outside and certainly a day worthy of a big pot of soup on the stove top!  Soup is one of our favorite things to make around here.  It's warm and comforting, and it's all in one big pot which = easy clean up for me!  Tonight we had Inside Out Stuffed Green Pepper Soup.  Everything you would have stuffed inside a green pepper, only in a bowl!

Inside Out Stuffed Green Pepper Soup!



Brown ground beef in Dutch oven.
Drain.  Season well with salt and pepper.



Add onions and green peppers to
drained beef and cook until onions are translucent.



Add diced tomatoes, tomato sauce,
chicken broth and herbs to beef mixture.

Cover and simmer for 40 minutes.



Add cooked rice and heat through for 5 minutes.



Serve with warm crusty breadsticks!

Inside Out Stuffed Green Pepper Soup

1 pound ground beef
1 green pepper, chopped
1 onion, finely chopped
1 (28 ounce) can diced tomatoes (undrained)
1 (14.5 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth*
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice

In a large stock pot, brown the ground beef until no longer pink.  Drain.  Season well with salt and pepper.  Add onions and green pepper, cooking until onions are translucent.  Add tomatoes, tomato sauce, chicken broth, thyme and sage.  Cover and simmer for 40 minutes.  Meanwhile prepare rice according to package directions.  Add cooked rice to soup and cook on low another 5 minutes. 

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 45 minutes

*Note:  Rather than using canned broth in recipes, I prefer Better Than Bouillon.  It is a meat-based paste that is kept refrigerated.  One teaspoon of Better Than Bouillon is the equivalent of 1 bouillon cube, and you combine each teaspoon with 8 ounces of water to create broth.  Not only do I think this version has more flavor, I like the ease of always having these bouillons on hand in my refrigerator.  (See Lasagna Soup Recipe for more information on bouillon.)