Zebra Popcorn

I guess I've been in a popcorn mood lately, because it's the first thing I think of when it's time to make a treat. Our family really enjoyed this one.

Zebra Popcorn
adapted from Alpine 9th Ward Recipes
 
12 cups popped popcorn (1/2 cup unpopped)
3/4 cup brown sugar
1/2 cup butter
1/4 cup light corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
Almond bark or white chocolate chips
Semi-sweet chocolate chips

Preheat oven to 250. Put brown sugar in a microwave bowl. Chop the butter into chunks and place on top of brown sugar. Pour corn syrup over brown sugar and butter. Microwave on high for 30 seconds, then stir to combine. Return to microwave and heat for 2 min. Remove and stir, then microwave for 2 min. more. Remove from microwave and add vanilla and baking soda. Stir to combine. The mixture will foam and rise and turn a creamy light brown color. Pour over the popcorn and stir very well so everything is coated. Spread popcorn mixture onto a foil lined jelly roll pan. Place the pan in the oven and bake for 30 min., stirring every 10 min. Remove the pan from the oven and spread mixture out on a large piece of parchment or wax paper. Melt the almond bark according to package directions. Drizzle over popcorn mixture. Let harden. Melt the chocolate and drizzle over the popcorn, same as the almond bark. Let harden. Break into chunks.

Note: If you're having trouble getting your chocolate to drizzle, put it in a ziploc bag, cut off a tiny corner, and squeeze it out over the popcorn.

Sugar 'n' Spice Popcorn

My sad little picture does not do this treat justice. This popcorn is amazing and so simple. We made it tonight for movie night and it was a hit!

Sugar 'n' Spice Popcorn
from Lori Frost

3 T butter
1/4 t nutmeg
2 T sugar
1/2 t cinnamon
8 cups popped popcorn (1/3 cup unpopped)

Melt butter in a small saucepan over med-low heat. Stir in the nutmeg, sugar, and cinnamon. Continue stirring until the mixture is smooth and the sugar has dissolved. Do not overcook! Pour mixture over popped popcorn and stir until coated.

Best Chocolate Chip Cookies Ever

One of my pet peeves with cookies is when they turn out really flat. I want a cookie with some substance to it. That's why I love this recipe. The dough is a little on the dry side and it makes for a nice thick cookie with a crunchy outside and soft inside.

Best Chocolate Chip Cookies Ever (that's the official name)
from Loralee Bowen and Michelle Johnson

1 cup butter or margarine

1/2 cup sugar

1 cup brown sugar

1 egg

1 tsp vanilla

2 3/4 cups flour

1 tsp baking soda

1/2 tsp salt

semi-sweet chocolate chips

Cream butter and sugars well (until light and fluffy). Add eggs and vanilla and mix. Add dry ingredients and chocolate chips. Bake at 350 for 10-12 minutes. Cool on pan for 1 minutes then transfer to wire rack. Makes about 2 to 3 dozen cookies.

Double Chocolate Chip Cookies

Last weekend, I was searching for a new cookie recipe and found this one. It's very simple and delicious. I like that they didn't taste overly sweet or rich. They almost reminded me more of a chocolate muffin top. I made them again for the second time tonight.

Double Chocolate Chip Cookies
adapted from Allrecipes.com

1 c butter, soft
1 1/2 c sugar
2 eggs
2 t vanilla
1 c whole wheat flour
1 c white flour
2/3 c cocoa
3/4 t baking soda
1/4 t salt
chocolate chips 

Preheat oven to 350. Cream the butter and sugar until light and fluffy. Then beat in the eggs and vanilla. Add flour, cocoa, soda, and salt and mix in gently. Dough will feel a little dry, almost like play dough. Mix in chocolate chips. Bake for 8 minutes. These would also be great with butterscotch or peanut butter chips.

Pumpkin Pancakes & Apple Syrup

We did these the for the first time in November and have had to repeat them over and over again. I think they're good enough to eat year round.

Pumpkin Pancakes
adapted from Allrecipes.com

1 c whole wheat flour
1 c white flour
3 T brown sugar
2 t baking powder
1 t baking soda
1 t cinnamon
1/2 t ginger
1/2 t salt
1 1/2 c milk
1 c pumpkin
1 egg
2 T unsweetened applesauce
2 T white vinegar

Combine the wet and dry ingredients separately, then mix together just enough to combine. Optional: add milk chocolate chips.

Apple Syrup
from JoEllen Woods

1/2 cup packed brown sugar
1/3 cup water
2 Tbsp. butter
1 tsp. cornstarch
1/2 tsp. cinnamon
1 apple, peeled and chopped

Mix all ingredients together before heating, to prevent the cornstarch from clumping. Bring to a boil and simmer for about 10 minutes.

Cinnamon Raisin Bread

I know there are a billion bread recipes out there, and most of them are probably delicious. I guess I love this recipe so much, because my mom made this bread when I was a kid.

Cinnamon Raisin Bread
from Deanne Jefferies

2 1/2 cups hot water
1/4 cup honey
4 Tbs oil
1 Tbs salt
2/3 cup powdered milk
2 Tbs yeast
2 1/2 cups Hard Red wheat flour
Mix all of the above together in order. Knead for several minutes. Then add:
2 cups Hard White wheat flour
1 cup bread flour
Don't mix the additional 3 cups of flour in, just let them sit on top of the dough mixture. Let sit for 45 minutes. By then, bubbles should dhow through the flour. Knead for 10 minutes, adding flour as needed. Dough should be slightly sticky. Cover bowl with dam cloth and raise in warm over until double in size. Then pull out dough and divide into two balls. Roll out each ball into a large rectangle and sprinkle on raisins, cinnamon, and sugar. Roll up and put in greased bread pan. Raise again in warm over with a towel over the dough. Bake at 350 for 30 minutes.

Apple Crisp

I am usually not a huge fan of cobblers and crisps, but this one was so simple and delicious that it is going to be a new family favorite.

Apple Crisp
from Nancy Hansen

6 large apples, peeled and thinly sliced
Cinnamon
1 cup whole wheat flour
1 1/2 cups brown sugar
3 cups oats
1 cup melted butter

Preheat oven to 375. Layer sliced apples on bottom of 9 x 13 pan. Sprinkle generously with cinnamon. Combine flour, sugar, and oats, add butter and mix until crumbly. Bake for 25 to 30 minutes. Serve warm with cream and pecans. Also works well with peaches.

Bread Twists

These are my absolute favorite side to any pasta dish. They are fast and simple and fun to pull apart.

Bread Twists
from Tia Sherwood

1 1/2 cups warm water
1 Tbs yeast
2 Tbs sugar
1/2 Tbs salt
4 cups flour
1 clove minced garlic (optional)

Dissolve yeast in water. Add sugar and salt. Stir in flour--start with 2 cups and slowly increase until dough is soft. Knead for several minutes. Cover with damp cloth and let raise for 30 minutes. Meanwhile, melt 4 Tbs butter and pour into a 9 x 13 pan. Preheat oven to 375. When the dough is ready, roll it out on a floured surface into a rectangle about the same size as the pan. Cut the dough lengthwise in 1-inch strips then cut the dough once widthwise. Dip each piece in the butter then twist it before placing it in the pan. The bread twists should all be smashed together when you are done. Sprinkle with Parmesan cheese and bake for 15 minutes.