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Sunday, April 28, 2013

Apple Pie Popcorn

Recipe from Julie M.
Photo by Bri L. 

Every time I want to quit this project I get a friendly nudge from people to continue.  This blog is just for good old fashioned recipes that I want to pass down to my kids.  So thank you to Kathryn for her comment and the nudge to keep me posting these recipes up here.  For Christmas this last year I went on a popcorn kick and made every kind of popcorn the mind could think of.  Popcorn in my mind is comfort food.  My husband was out on church business the other night and I found myself getting my air popper out at 9:00 at night popping myself some popcorn to keep me company.  And yes I sprayed it with olive oil and tossed it in salt.  Sounds gross but I like it!  TOTALLY against my rules for eating after 7:00.  My SIL gave me this recipe to try.  To be honest at first it was almost too rich for me.  But as the taste buds settled I was craving more and I ate so much I got a little sick but it was worth it at the time.  She also gave me a caramel corn recipe to accompany it and I will get that posted up here too.  You can cut down on the powdered sugar a little bit and it won't lose too much of the flavor.  You can half the recipe the first time you make it to see if you like it.  You really need a very sweet tooth for this candied popcorn.

Rule of thumb: a 1/2 cup of un-popped corn will produce about 12 cups of popped corn.

Apple Pie Popcorn

6 quarts of caramel corn (the crunchy kind, you can buy or make it)
24 oz white chocolate
1 1/2 c. powdered sugar
1 Tbsp apple pie spice or pumpkin pie spice

Stir powder sugar and spice together until fully blended.  Put 3 quarts of caramel corn into a large bowl, melt 12 oz of white chocolate in microwave until smooth stirring occasionally.  Pour onto caramel corn and mix well.  Then toss with 1/2 of the powder sugar mixture while chocolate is still wet.  Repeat with the other half of the ingredients.  Enjoy!!

Monday, April 8, 2013

Garlic Chicken Pizza

Recipe source

I like the combination of ingredients of this pizza.  Instead of fresh tomatoes I like to use the sun-dried tomatoes.  I also use the Jay's Signature Pizza Crust.

Garlic Chicken Pizza

Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 2 Hours 50 Minutes
Servings: 4


1 1/8 cups warm water (110 degrees F
/45 degrees C)
1 1/4 teaspoons salt
1 1/2 teaspoons vegetable oil
3 cups bread flour
2 tablespoons dry milk powder
2 teaspoons active dry yeast

2 tablespoons cornmeal
1 cup roasted garlic and parmesan
cheese sauce
1/4 teaspoon granulated garlic
10 ounces mozzarella cheese, shredded
2 grilled skinless, boneless chicken
breast, diced
1/4 red onion, sliced
1 tomato, cut into thin wedges
1 green bell pepper, seeded and diced

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. Preheat oven to 475 degrees F (245 degrees C). Sprinkle a large pizza pan with cornmeal. Roll or pat dough out on a lightly floured surface until it is the diameter of the pizza pan; place on pan.
3. Spread dough with sauce, then sprinkle with garlic. Cover with cheese. On top of the pizza, arrange chicken, green pepper, onion and tomato.
4. Bake in preheated oven for 20 to 25 minutes, or until dough is baked, cheese is melted and toppings are lightly browned.

Saturday, April 6, 2013

Blender Wheat Pancakes

Recipe from Julie M.

My sister-in-law is the master at using her food storage.  I unfortunately don't have a wheat grinder yet.  I want one but it just hasn't been in the cards yet but here is a way that you can use your food storage wheat without a grinder.  I say this with caution...make sure your blender can handle this.  Dad'd blender is a Bosch and it works like a champ.  My blender...we'll just say my motor has never worked the same since then.  In it's defense it is 11 years old and on it's way out but it keeps limping along.  I add cinnamon to my pancakes and it reminds me of eating cinnamon graham crackers for breakfast.

Blender Wheat Pancakes

1 c. wheat kernels
1 c. milk
Blend on high speed for 2 minutes

2 eggs
2 Tbl Olive Oil
1/2 t. salt
2 Tbl. flaxseed
Blend until all combined.  Transfer to a mixing bowl.
Right before cooking add 1 Tbl of baking powder.

Wednesday, April 3, 2013

Cinnamon Oatmeal Pancake Mix

Photo by Bri L.

Recipe from Julie M.

I got this pancake mix from my sister-in-law from an extension class she was attending.  It's nice to be able to know exactly what is in the pancakes you are eating.  And I'm a sucker for cinnamon.  I store mine in a plastic container with an airtight lid and it keeps pretty well.  I also put a printed label of the ingredients on it you need to mix in.  It comes in handy so you don't have to constantly keep getting out your recipe book.  

Cinnamon Oatmeal Pancake Mix

4 c. quick cooking oats

2 c. flour
2 c. whole wheat flour
1 c. non-fat dry milk
3/4 c. sugar
2 TBsp. cinnamon
2 tsp. salt
5 TBsp baking powder
1/2 tsp. cream tartar
1 tsp. baking soda

Mixing Directions:

In medium bowl.  Beat 2 eggs.  Beat in 3 TBsp oil gradually.  Gradually sitr in 2 cups pancake mix and 1 cup water.  Drop by spoonfuls onto lightly greased skillet over medium-high heat.  When batter shows broken bubbles, turn pancakes over.  Cook about 2 to 3 minutes.