Stove Top Kettle Corn

The title will take you to the recipe and picture. I've only attempted this one time, and I admit, I burned the bottom pieces, so I had to pick out the ones that weren't burnt. It's funny, as I was making this, my mind started to wonder. Ever happen to you while you're cooking? Mine does, especially when I have to "stir constantly", and now while I make popcorn. Next time will be better. Next time I'm out, I'll be picking up some popcorn kernels to give this another try. I can't wait to have a whole batch of kettle corn the way it's supposed to be.

I recommend clicking on the title of this one because she gives detailed tips and instructions for this with great pictures.

Stove Top Kettle Corn
Recipe by Our Best Bites

3 T canola or vegetable oil
1/3 C popcorn kernels
3 T granulated sugar
kosher salt

The recipe for kettle corn isn't complicated--it's the little tricks that matter. So I'm going to teach you all of my little tricks!(obviously this isn't me talking here, I burnt mine a bit)

1. Place a large stock pot on the stove top. Set heat to medium-high. Add oil. While your oil is heating (it won't take long), measure out your popcorn into a small bowl. Add sugar to the kernels. When it's time to cook, everything moves very quickly, so it's important to have it all ready to go.


Now, wait until you see your oil smoke. This is one little trick that a lot of people overlook, but it's important. The smoke is very faint, but if you just stare at the pot (it helps to get down parallel to it), you'll see little billows of smoke coming up. That's your cue!

Pour popcorn kernels and sugar into the pot.


Immediately stir using a wooden spoon or rubber spatula, scraping sugar from bottom of pan. This step should only take about 10 seconds because I don't want a lawsuit from someone who got pegged in the eye with a popping kernel. Got that? There's your disclaimer. 10 seconds people!

Cover pot with lid. You will need to shake the pot with your hands and you'll want to make sure the lid stays on, so I get a dish towel and drape it over.



Hold the pot by the handles in a way that you're securing the lid on as well. Shake the pan side to side in all directions and up and down a few times. Do this every 20 seconds or so. It will keep the sugar from burning on the bottom and help the kernels to be evenly coated.

After a few minutes you should start hearing the pops. (If it doesn't start popping after a few minutes, crack the lid to let some of the pressure out. Chances are when you put the lid back on, it will pop away). Continue the shaking every 20 second or so until you can tell almost everything is popped. Remove the lid and stir immediately.


Sprinkle Kosher salt to taste and then keep stirring. You can eat it warm right out of the pan (Disclaimer #2: caramelized sugar it HOT so don't eat it right away.) or let it cool completely. It's great either way!

Deluxe Chocolate Marshmallow Bars

If you click on the title, it will take you to the Taste of Home. These give me flash backs of when Brandon was going to school, and his brother, Grant was living with us. I'm pretty sure these were the only things that I made that turned out well, and if I'm correct, even Brandon and Grant had to help me make them right. Good times, and I've learned so much over the years with so much more to learn. Cooking and baking is so much fun. I need some volunteers to help us eat all the stuff I make, if you do, I can try WAY more recipes! I'm completely serious, take me up on this.

Deluxe Chocolate Marshmallow Bars
Ingredients
3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts, optional
4 cups miniature marshmallows (or use homemade with no corn syrup)

TOPPING:
1-1/3 cups semisweet chocolate chips
1 cup peanut butter
3 tablespoons butter
2 cups crisp rice cereal (The Hospitality Brand from Winco has no corn syrup in it)

Directions
In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350° for 15-18 minutes. Sprinkle with marshmallows; bake 2-3 minutes longer. Remove to a wire rack. Using a knife dipped in water, spread the melted marshmallows evenly over top. Cool completely.

For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in cereal. Spread over bars immediately. Chill. Yield: about 3 dozen.

Jackie's Baked Potato Soup

 

Brandon's Aunt Katie(Paula's sister) made this soup one winter when we went to a cabin up on Mt. Hood. It was snowy outside, and after having fun in the snow, this was a PERFECT soup to devour afterwords. Of course, I serve this one every winter now, I just LOVE this. This recipe is from Jackie, their mother(who made the rib sauce), and I'm so GLAD she passed this one on. Thanks Aunt Katie!

Baked Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk(I use fat free)
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded cheddar cheese*
12 slices of bacon, cooked and crumbled
4 green onions, chopped
1 8oz sour cream (I use Tillamook Fat Free)

Wash potatoes, prick and bake at 400 degrees for 1 hour, or until done. Let cool. Cut potatoes in half lengthwise, scoop out and reserve the pulp. Discard shells.

Melt butter in a dutch oven(I just use a sauce pan) over low heat, add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk, cook over medium heat, stirring constantly, until thickened and bubbly.

Stir in potato, salt, pepper, 1 cup cheese, sour cream, bacon, and green onions. Cook until heated(do not boil).

*Just as you are ready to serve, stir in remaining 1/2 cup cheese.(I just put it all in at once.)
Makes 2 1/2 quarts

Enjoy!

Chunky Chocolate Chip Peanut Butter Cookies

The title takes you to where I found the picture, but I got this recipe from the Nestle Toll House best-loved Cookies cook book. These are simply delicious! I used Adams creamy peanut butter in these, and it worked beautifully.

Chunky Chocolate Chip Peanut Butter Cookies

1 1/4 cups all-purpose flour(I used half white, half whole wheat pastry flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1/2 cup coarsely chopped peanuts

Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chips and peanuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly to flatten into 2-inch circles.

Bake in preheated 375 degree oven for 7-10 minutes or until edges are set but centers are still soft(I had to bake mine for 13 minutes). Let stand for 4 minutes; remove to wire racks to cool completely. Makes about 3 dozen cookies.

Homeade Marshmallows

These Marshmallows make me smile. I've been wanting to make some homemade marshmallows for quite some time now, and I finally got around to it. I'm so glad I did, these taste SOgreat, and the best part, is that they are made without Corn Syrup or Corn Starch. That was quite a task all in itself, just to find a recipe. The title will take you to Our Best Bites site, where she shows you the step by step process, but with a different recipe, but then at the end, she gives some great ideas to add to your marshmallows to make them better so check that out if you get a chance. The actual recipe I'm sharing is from sophistimom.com. She's been having trouble with her site so I'm not including a link there, just that I got it from her. These are so much easier than I thought they would be to make, and I'm pretty sure that next time I'll be trying some chocolate ones, and some chocolate peppermint ones. MMMM.

homemade marshmallows
2 cups (385g) evaporated cane juice (organic sugar) or granulated sugar
1 1/2 cups (350g) water
1 tablespoon honey
4 packets (28g total) unflavored gelatin
2 egg whites at room temperature*
1 tablespoon of pure vanilla extract

1. In a medium saucepan, combine the sugar, 3/4 cups of water, and honey. Bring to a boil over medium high heat and boil until the sugar mixture reaches 230 degrees (the soft ball stage).

2. While the sugar and water come to a boil, sprinkle the gelatin over the remaining 3/4 cup of water in a small bowl, and let rest. Put the egg whites in the bowl of an electric mixer, and beat on high until stiff peaks form.
3. When the sugar mixture comes to temperature, remove from heat and whisk in the gelatin mixture. With the mixer on medium-low, slowly pour in the sugar and gelatin mixture, and add in vanilla. Slowly raise the speed to high, and beat for 10 minutes.

4. Meanwhile, prepare a 13×9 inch pan (or slightly smaller), with non-stick cooking spray. When the marshmallow has whipped for 10 minutes, pour into the prepared pan. Working quickly, use wet hands to press the marshmallow into the pan. Use a wet spatula to smooth the lumps. Let sit on the counter, uncovered, for 4 hours, or overnight.

5. Spray a smooth work surface with non-stick cooking spray. Remove the marshmallow and place on the sprayed surface. Using a large knife dipped in water, cut the marshmallow into squares, dipping the knife in water as needed. (You can also use cookie cutters.) Toss the marshmallows in powdered sugar.

*Place cold eggs in a bowl of warm water for about a minute to get them to room temperature