Cinnamon Bun Popcorn

12 C popped popcorn (about 1/2 C kernels)

1 C pecan halves, roughly chopped

1 C brown sugar

3/4 t cinnamon

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1t vanilla

1/2 t baking soda

3 squares almond bark (about 4 oz)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Happy Cooking!

Homemade Oatmeal Cream Pie

Cookie Recipe:

1 cup margarine (NOT butter) OR butter flavored Crisco

3/4 cup brown sugar

1/2 cup granulated sugar

1 Tbsp molasses

1 tsp vanilla extract

2 eggs

1½ cup flour

1/2 tsp salt

1 tsp baking soda

1/4 tsp cinnamon

1 1/2 cup quick oats

Cream Filling:

2 tsp very hot water

1/4 tsp salt

1-1/2 (7oz) jars of Marshmallow Fluff

3/4 cup powdered sugar

1 tsp vanilla

In large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla and eggs.

Add flour, salt, baking soda and cinnamon.

Mix in the oats. 

Drop by ONE tablespoon onto a parchment lined cookie sheet. 

Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. 

After cookies have cooled, combine hot water with salt and mix until salt is dissolved. 

In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. 

Beat on high until fluffy. 

Add in salt water and mix until well combined. 

Spread filling on one cookie and press second cookie on top. 

Be careful not to eat them all in one sitting!  They are soooo good!

Happy Cooking!

Microwave Potato Chips

These are so much better that the bag chips and healthier for you!  Just try them.

(makes 4 servings, 12-14 chips each)

1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed

2 teaspoons or so of extra-virgin olive oil

1/2 teaspoon salt

Cooking spray

Slice potatoes into 1/8-inch rounds for thicker potato chips. 

For thinner ones, use a mandolin to cut very thin slices. Toss slices in a medium bowl with oil and salt to coat evenly.

Coat a large microwave-proof plate with cooking spray. 

Arrange some potato slices in a single layer on the plate. 

Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending upon potato thickness and microwave power). 

Turn slices over (they will be hot, so take care with your fingers) and continue microwaving until they start to crisp and brown around the edges, about 35 seconds for very thin potato slices to 2 to 4 minutes for thicker slices. 

Check frequently and rearrange slices as needed to prevent scorching.

Transfer chips to another plate and allow to cool completely. (They will crisp up more as they cool.) Repeat process with remaining slices.

Storage: Store in an airtight container for up to 3 days.

Happy Cooking!

Potato Chip Spirals

1/2 of a 17.3-ounce package puff pastry sheets (1 sheet), thawed

1/4 cup Cheddar cheese spread, softened

3/4 cup crushed kettle cookedpotato chips

2 green onions, minced (about 1/4 cup)

3 strips bacon, cooked and crumbled

Heat the oven to 375°F.

Unfold the pastry sheet on a lightly floured surface. 

Roll the pastry sheet lightly to remove the fold marks.  

Spread the cheese on the pastry sheet to within 1/2 inch of the edge.  

Sprinkle with the crushed chips, green onions and bacon.  

Starting at a short side, roll up like a jelly roll.  Place the pastry, seam-side down, onto a baking sheet.  

Refrigerate for 15 minutes or until the pastry is firm.

Cut the pastry crosswise into 20 (1/2-inch) slices.  Place the slices, cut-side down, onto 2 baking sheets.

Bake for 20 minutes or until the pastries are golden brown.  

Let the pastries cool on the baking sheets on wire racks for 10 minutes.

Preparation Shortcut: Save on prep time by using store-bought fully cooked bacon in this recipe.

Serving Suggestion:  Serve with sour cream and salsa for dipping.

Time-Saving: For easy cleanup, line the baking sheets with parchment paper.

Happy Cooking!