Paula Deen Popcorn

This is one of those REALLY addicting, so not healthy snacks that is so good. Rosie Jane loves it (as do Bob and I) and asks often to make it. I try not to make it too often since I could eat it all in a sitting but it's easy enough she made it herself the other day.


Paula Deen Popcorn
makes lots!

1 c butter
2 c brown sugar
1/2 c light corn syrup
1 tsp baking soda
8 quarts popped corn

Preheat oven to 200*.

Over medium heat, combine first four ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over popcorn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.

Original recipe

New Year's Eve Menu

We're having some friends over tonight for snacks and games, and hopefully to stay up late enough to watch the ball fall in NYC. They're bring something dessert-y to add to the table.

I've made the sparkling cranberries that have been a hit so far when I've made them. I also made the margarita fruit dip that I really enjoyed at bible study a few months ago. I cheated on the veggie/chip dip and bought a French onion dip from the store. I still need to cut up the fruit and veggies and put out all the food, including the chips and the bean dip. To drink, we've got lemonade or apple cider. Should be a fun evening!

Happy New Year to all!

Doing Some Meal Planning

I'm working on some meal planning for Christmas and New Year's. The biggest thing right now is finding time to get to the grocery store before Christmas Eve! We decided, well, I decided a few years ago that I wanted to enjoy Christmas with everyone and didn't want to be stuck in the kitchen. So now we have our big, fancy Christmas meal on Christmas Eve before we go to church at 8:00. Christmas day is something easy that can be eaten whenever anyone gets hungry for lunch. For the past several years we've had chili, but I'm changing things up this year and everyone seems to be on board (helps that it's one of their favorite meals).

So Christmas Eve will be roast beef, scalloped or au gratin potatoes (a Pioneer Woman recipe) and green beans with wine or apple cider to drink and buche de Noel for dessert. Christmas morning breakfast will be some sort of egg casserole, probably not my favorite one, but one I've made recently that everyone seems to like. Food later will be mac and cheese and a new recipe for bacon and Brussels sprout salad. Hopefully I can make both ahead of time on either Sunday or Tuesday morning.

I was also thinking a bit today about New Year's Eve and day. I like my recipe for hoppin' John so we'll have that on the first, probably with a pork roast and maybe broccoli or a salad. For New Year's Eve, I was thinking of making burgers and baked potato casserole. I'm going to take a look at my apps & snacks board over on pinterest and see what I can find that looks good to make for the evening. Not sure what our plans are yet, but we might have a game night with snacks until midnight. After the ball falls, we'll all be heading to bed!

Sparkling Cranberries

My sister made this recipe from Southern Living over Thanksgiving. Oh, my gosh! These are so addictive! The sweet syrup and sugar against the sour cranberries is perfect. The note on the recipe says they can be served with baked Brie or as a garnish on cakes or pies, but they're also super good just eating them out of hand.

Sparkling Cranberries
makes 2 cups

1 c pure maple syrup
2 c fresh cranberries
1 c sugar
parchment paper

Cook maple syrup in a saucepan over medium-low heat 1 to 2 minutes (don't let the syrup get too hot or the cranberries will pop). Remove from heat and stir in cranberries. Cover and chill 8 to 12 hours. Place sugar in a baking dish. Drain cranberries in a colander then add a few cranberries at a time to the sugar; gently toss to coat. Place cranberries in a single layer on a parchment paper-lined baking sheet; repeat with remaining cranberries. Let stand until completely dry.

Note: I used a full bag of cranberries instead of just 2 cups, kept the rest of the ingredients the same.

Char Siu Pork

This is one of the recipes that inspired me to start my blog. I got it from someone on the Sonlight Forums (a homeschool curriculum company that I use), emailed it to myself and printed it out. It sits in the stack of other printed out recipes, recipes torn out of magazines, and ones I scribbled on scrap paper. Which makes finding it when I want it a challenge. I can't believe that I mentioned it in my opening post and still haven't shared it. Just found the recipe again since we're going to be making it tonight (very modified though) and it needs to be here!

Char Siu Pork
(or more commonly known in our house as Chinese pulled pork)

1/4 c low-sodium soy sauce
1/4 c hoisin sauce
3 Tbsp Ketchup
3 Tbsp honey
2 tsp minced garlic
2 tsp grated fresh ginger
1 tsp dark sesame oil
1/2 tsp five-spice powder
2 lbs boneless Boston butt pork roast, trimmed
1/2 c fat-free, less sodium chicken broth

Combine first 8 ingredients in a small bowl, stirring well. Place in a large ziplock bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in a crockpot. Cover and cook on low for 8 hours.

Remove pork from crockpot using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. cover and cook on high for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Notes: I tend to forget to start this early enough to marinate it but it still turns out really good. I serve it with a side of rice and a veggie.

Chicken and Broccoli Casserole

This recipe is a mix-up of two different ones. We usually have it at my dad's and everyone loves it.

Chicken and Broccoli

Preheat oven to 350*.

Sauce
2 cans cream of mushroom soup
1 c mayonnaise
1 beef bouillon cube dissolved in 1 soup can of water
1 Tbsp lemon juice

Mix soup and mayonnaise together, add lemon juice and water. Stir well; set aside.

Other stuff
2 boneless chicken breasts, cut into 1-1 1/2 inch chunks
2 stalks broccoli, cut into chunks and flowerets
1 box wild rice mix (original)
2 c. grated cheddar
1 c. bread crumbs
2 or more pats of butter

Cover bottom of 9x13 pan with about 1/2 the sauce; sprinkle rice over the sauce. Arrange chicken pieces and broccoli chunks on top. Sprinkle with the flavoring packet from the rice. You can add some dried parsley or 1 can of drained mushrooms. Cover with remaining sauce; sprinkle with the cheese. Cover with the breadcrumbs. Chope butter into bean-sized chunks and sprinkle on crumbs. Cover and bake about 1 hour. Uncover during the last 15 minutes of cooking to let crust brown. Let sit a few minutes before serving.

Sweet and Spicy Pumpkin Chili

My aunt and uncle are in town visiting and my mom invited us up for dinner. I ended up making dinner for all of us and made both the Three Bean Chili and this recipe since they are vegetarians. This was really good! Just the right hint of spice and heat, balanced by a touch of sweet. I had just enough leftover to eat for lunch today.

Sweet and Spicy Pumpkin Chili
slightly modified from The Hearty Herbivore

1 large onion, diced
2-3 cloves garlic, minced
1 Tbsp olive oil
1 heaping tsp unsweetened cocoa powder
1/2 tsp cinnamon
1 tsp chili powder
1 15-oz can pumpkin puree
1 15-oz can chili beans
1 15-oz can black beans, drained and rinsed
1 can fiesta corn (corn with diced red peppers)
1 4-oz can green chilis
1 15-oz can diced tomatoes
cilantro, for garnish

In a large stockpot, saute the onion and garlic in the olive oil until onion is translucent. Add cocoa powder, cinnamon, and chili powder and saute one more minute.

Add the rest of the ingredients and stir until all are combined. Bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, stirring occasionally.

Remove from heat, serve hot and garnish with chopped cilantro.