Microwave Popcorn

After reading and seeing so many reports on the dangers of the additives or chemicals microwave popcorn manufacturers put in microwave popcorn bags, I have decided to quit buying it.  Instead, I make my own microwave popcorn in a paper lunch bag.  It is so simple to do and much less costly.  I just buy a bag of popcorn kernels and paper lunch bags.  I scoop 1/4 Cup of popcorn (1 serving) into a paper bag and fold the edge over twice.  Put it in the microwave with the folded edge up and microwave until the kernels slow down in popping (usual when the pops are 4 sec apart and the bags has poofed up).  My microwave is an 1100 watt microwave so I find 1 min 15 sec works fine.  If you want to add butter and salt, just melt the butter and drizzle it on.  Then add salt to your liking.  I like to use popcorn seasoning instead if butter.  I find butter is far to greasy.  There you have it popcorn without the worry of the additives or chemicals in grocery store buttered microwave popcorn.

Peanut Butter Granola

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Granola Bars

2 cups rolled oats
1 cup quick-cooking oats
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup raw almonds
1-1.5 Tbsp olive or canola oil
1/3 cup pure maple syrup
1/4 cup honey
1/4 cup vanilla-flavored almond milk
1/4 cup shredded coconut
Non-stick cooking spray

DIRECTIONS
Preheat oven or toaster oven to 350 degrees F.

Process 2 cups rolled oats in blender or food processor until they become flour-like. Mix "oat flour" with dry ingredients (except coconut) in a bowl.

Add all wet ingredients to the dry mixture and stir until well combined.

Spray a small baking dish (about 5 inches x 12 inches, or similar) with non-stick cooking spray. Add mixture to the dish, pressing it down with a spatula. Sprinkle coconut on top.

Puppy Chow or Monkey munch

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Bacon Cheese Pull Aparts

• 1 egg
• 2 Tablespoons milk
• 1 (16.3 oz.) can Pillsbury® Grands® Flaky Layers Refrigerated Original Biscuits
• 4-6 slices crispy bacon, cooked and broken into 1/2-inch pieces (or you can use 4-6 Tablespoons packaged real bacon pieces)
• 1 cup shredded cheddar cheese
• 1/4-1/3 cup finely chopped green onions (4-5 medium), using both the green and white parts of the onion
• 1 (4-ounce) can mushroom pieces (optional)
• cooking spray

Preheat oven to 350. Spray an 11×7″ or 12×8″ (2-quart) glass baking dish with cooking spray (if you don’t having either of those size pans, you could probably use a 9×13″ pan–it just may turn out a little flatter). In large bowl, beat egg and milk with wire whisk until smooth. Separate biscuit dough into 8 biscuits and cut each biscuit into quarters. Gently stir the biscuit pieces into egg mixture to coat evenly, then fold in bacon, cheese, onions, and mushrooms, if desired. Spoon the mixture into your sprayed baking pan and arrange biscuit pieces in a single layer. Bake 23-28 minutes or until golden brown. Serve warm by cutting into squares, or just pulling biscuits apart. Makes about 8 servings.

Hot and Savory Peanuts

2 teaspoons vegetable oil
2 cups unsalted dry-roasted peanuts
2 teaspoons chili powder
1/4 teaspoon ground red pepper(cayenne)
1/2 to 3/4 teaspoon garlic salt

1) In 8-inch skillet, heat oil over medium heat. Stir in peanuts, chili powder and red pepper. Cook over medium heat about 2 minutes, stirring occasionally until peanuts are warm, drain over paper towels.
2) Sprinkle garlic salt over peanuts, toss. Cool completely. Store in tightly covered container at room temperature.

NEW TWIST
Customize your munchies. Mix the spiced peanuts with small corn chips or cheese curls for a great snack mix.

Savory Pecans

Since we have pecan trees in our yard, I may have to try this recipe for the holidays.

2 cups of pecan halves
2 medium green onions, chopped (2 tablespoons)
2 tablespoons butter or margarine, melted
1 tablespoon soy sauce
1/4 teaspoon ground red pepper(cayenne)

1) Heat oven to 300F. In small bowl, mix all ingredients. In ungreased 15x10x1 pan, spread pecans in single layers.

2) Bake uncovered about 10 minutes or until pecans are toasted. Serve warm, or cool completely. Store in airtight container at room temperature up to 3 weeks.

Chinese-Spiced Pecans
Omit ground red pepper. Stir in 2 teaspoons five-spice powder and 1/2 teaspoon ground ginger.

Tex-Mex Pecans
Omit soy sauce and ground red pepper. Stir in 1 tablespoon Worcestershire sauce. 2 teaspoons chili powder, 1/4 teaspoon garlic salt and 1/4 teaspoon onion powder.

Holiday Inspiration
Variety is the spice of life! Try walnut halves or peanuts, instead of the pecans. Or to really wow, everyone, use whole macadamia nuts(hint-club stores often sell these for a song, but in larger amounts, so split the container with friends)

Fun hot dogs for kids

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Vegetable Pizza

CRUST
Roll of pizza crust or crescent rolls
SAUCE
2 (8oz) pkg. cream cheese
2/3 cups mayo
1 1/2 Tbsp. dry Haily Ranch dressing
TOPPING
Any raw vegetables, chopped

Bake crust 15 minutes until golden brown. Cool. Mix cheese, mayo, and Ranch dressing. Spread over crust. Sprinkle veggies over cheese mixture. You can sprinkle more of the dry dressing. Veggies-celery, bell peppers, carrots, onion, tomato, broccoli, and cauliflower.

This is a great veggie pizza and you can use low fat mayo and Lite-ranch dressing if you can find it in the packs.

Sweet Potato Balls

Contributed by Patricia Tobias
This will make a great treat for Halloween, Thanksgiving or Christmas. Sweet potatoes are fresh now and plentiful!

Ingredients:

4 large sweet potatoes

2/3 cup packed brown sugar(you can use splenda brown sugar also)

2 tablespoons orange juice

1 teaspoon of orange zest

1/2 teaspoon freshly grated nutmeg

2 cups shredded coconut, sweetened

1 teaspoon ground cinnamon

1 large marshmallow per potato ball

Preheat oven to 350 degrees F

Directions:

Bake the potatoes until tender, then peel and mash them. (You can boil them and remove the peelings and its quicker). Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press Mashed potatoes around each marshmallow , creating a 2 to 3 inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. WATCH CAREFULLY FOR THE LAST FEW MINUTES OF COOKING, THE EXPANDING MARSHMALLOWS CAN CAUSE THE POTATO BALLS TO BURST OPEN.