Popcorn Balls

I remember when I was really little Mom would make us popcorn balls and we just loved them! 

I haven't had them for years! So I looked up a recipe and gave it a try and they turned out pretty good! 

POPCORN BALLS:

 9 cups plain popped popcorn

1 cup granulated sugar

1/3 cup light corn syrup

1/3 cup water

1 teaspoon distilled white vinegar

1 teaspoon kosher salt

4 tablespoons unsalted butter (1/2 stick), cut into small pieces

1/2 teaspoon vanilla extract

Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.

Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine.

 Place over heat, stirring until sugar is dissolved. Bring to a boil and cook until mixture registers 260°F on a candy thermometer, about 5 to 7 minutes. Remove from heat and stir in butter and vanilla until melted and smooth.

Immediately drizzle sugar mixture over popcorn and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.

Using buttered or oiled hands, tightly press mixture into 3-inch rounds. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.

Fall Puppy Chow

Here is a fun and easy way to turn Puppy Chow into a yummy fall snack! Great for any party or just to snack on for the family! :)

Just make your normal puppy chow and poor in some Reese's pieces right before serving! 

Here's the Puppy Chow recipe I have:

PUPPY CHOW:

*9 C. Check cereal

*1/2 C. Peanut butter

*1 C. Semi Sweet Chocolate Chips

*1 1/2 C. powdered Sugar

In a medium saucepan on stove melt the chocolate chips. 

Add in the peanut butter and stir until smooth

Pour cereal into large bowl and pour the chocolate mixture over it. Stir until all cereal is covered  

In a large Baggie pour in the powdered sugar and add cereal. Shake until cereal is covered! Pour into a serving dish and add Reese's pieces! :)

Enjoy!

Mini Pumpkin Bread

I made this recipe today for the weekend and it smells and tastes delicious!! 

It's so cute because it makes 6 mini loaves! So it's great to giveaway for Fall Gifts!! 

Here it is! Enjoy! 

MINI PUMPKIN BREAD

FOR THE BREAD
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup vegetable oil
1/2 cup apple sauce
1 1/2 cups sugar
1/2 cup  brown sugar, packed
4 eggs 
1 15-ounce can pumpkin puree
2/3 cup  water

STREUSEL TOPPING
1/2 cup) brown sugar
1/2 cup all-purpose flour
2 teaspoons ground cinnamon
1/4 cup butter

BREAD: Preheat oven to 350 degrees. Lightly spray 6 mini or 3 7×3-inch loaf pans with nonstick cooking spray with flour, or grease and flour each one; set aside.

In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.

In a separate bowl combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.

STEUSEL: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.

Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely.

Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate and bake another 20 min, until a toothpick inserted in the center comes out clean. If making large loaves, bake all 3 7×3-inch loaves on a rimmed baking sheet for 25 minutes. Rotate  and bake for another 25 to 27 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving. 

I found this recipe on Pinterest at baking Dom.com

Fettucheesy Alfredo

Hey!

I was in the mood for pasta last night, but wanted to try something new!...So I found this recipe in the Recipe Box my mom gave me a couple years ago! It's Fettucine Alfredo, but it was pretty cheesy...So I'm gonna call it Fettucheesy Alfredo :)

This dish was good! The sauce is homemade so it had a lot of flavor. yum!

FETTUCHEESY ALFREDO:

SAUCE:
*8oz Cream Cheese
*1/2 C. Milk
*1/2 C. Butter
*3/4 C. Parmesan Cheese

*8oz. Fettucine Noodles
*2-3 Chicken Breasts

1-For the Sauce: Heat the cream cheese, milk, butter and parmesan cheese in a sauce pan until all melted and heated through.

2-Cook Fettucine according to package directions. Drain and drizzle in a little olive oil.

3- Cube and cook chicken breasts. Add to noodles. Pour sauce over noodles and mix. Ready to serve!

Brown the chicken in a skillet

Cooking sauce, chicken and noodles at once..to make it go faster!

The sauce...Its pretty thick...you can add more milk to thin if needed.

Cookies N' Cream Cake

Happy Monday!

My mom and her husband came to visit this last weekend so I thought I would make us all a cake to enjoy over the weekend!

I chose this Cookies N' Cream Cake out of the Herreid Centennial Cookbook and it was Fantastic!! Very moist with an amazing flavor!

COOKIES N' CREAM CAKE: (This recipe makes 2 round or square pan cakes)
*1 package White Cake Mix
*1 1/4 C. Water
*1/3 C. Oil
*3 Egg Whites
*1 C. coarsely crushed Oreos (Just throw the WHOLE oreo in a food processor and pulse until crushed)

FROSTING:
*3 C. Powdered Sugar
*3/4 C. Shortening
*1 teaspoon Vanilla
*2 Egg Whites

Combine all ingredients except oreos. Beat until moistened, then beat 2 min on high speed. Gentrly stir in cookies. Put mix into 2 round or square pans. Bake at 350 for 30 min. Cool 10 min. Take out of pants and cool completely. Then frost.

Frosting: Combine 1/2 C. powdered sugar, shortening and vanilla and egg whites, blend well. Beat in remaining sugar until smooth and creamy; frost cake.

The cake batter! Look how yummy!

Fresh out of the oven

Frosted and ready to eat!!

Bacon-Wrapped Jambalaya Stuffed Chicken

Hey!

This chicken is DELICIOUS! I'm definitely adding it to my "List of things to cook When guests come over"!

I found this recipe when I was digging through all my old recipe cards. And I'm so glad I found it, because its a winner :)

We absolutely LOVED it...Tyler told me 3 times that dinner was Fabulous. Ready for the recipe?!

BACON-WRAPPED-JAMBALAYA -STUFFED CHICKEN:
*8 Slices Bacon
*1 Onion, Chopped
*1/2 Red Bell Pepper, Chopped
*4 oz. shrimp, peeled, deveined (I used frozen, ready to eat shrimp so all i had to do was heat them up in the skillet)
*1 C. Crumbled Cornbread, (I used a packet of Cornbread mix and mixed with 2/3 C. Milk and bake for 19 min. then crumble and add)
*Salt and Pepper
*4 boneless chicken breasts

In a large skillet, cook bacon over medium heat for about 1 1/2 min on each side (only half cooked). Transfer to paper towel lined plate.

Add onion and bell pepper to skillet, cook about 3 minutes. Then stir in the shrimp and cook till heated through. Stir in cornbread and season with salt and pepper.

Cut a slit in center of chicken and fill with the shrimp mixture. Wrap 2 slices of bacon around each Chicken Breasts and seal with toothpick.

Wipe out skillet and add chicken cook about 10 minutes on each side, covered. Until chicken is through and bacon is crispy!

I served the Chicken with Twice Baked Potatoes, you can find that recipe here : http://krystinaskitchen89.blogspot.com/2013/08/twice-baked-potatoes.html

**Make extra! you might want 2 :)

Stuffed the chicken breasts with the Shrimp Mixture

Wrap with 2 slices of bacon and cook in skillet.

Ready to eat! Enjoy!!