SOFT AND CHEWY PEANUT BUTTER CARAMEL POPCORN

 

SOFT AND CHEWY PEANUT BUTTER CARAMEL POPCORN

yield: 10 SERVINGS

 

prep time: 20MINUTES MINS

cook time: 5MINUTES MINS

total time: 25MINUTES MINS

INGREDIENTS

·         10-12 cups popped popcorn (see note)

·         1/2 cup (106 g) granulated sugar

·         1/2 cup light corn syrup

·         1/2 cup (128 g) creamy peanut butter, not natural

·         1/2 teaspoon vanilla extract

·         Pinch coarse, kosher salt

INSTRUCTIONS 

1.                   Add popcorn to large bowl.

2.                   In a medium saucepan, add the sugar and corn syrup. Over medium heat, stirring often, bring the mixture to a steady boil.

3.                   Remove from the heat and stir in the peanut butter, vanilla, and salt until smooth. Immediately pour the warm mixture over the popcorn. Toss until the popcorn is evenly coated.

4.                   Serve immediately.

 

SOFT AND CHEWY CARAMEL POPCORN

 SOFT AND CHEWY CARAMEL POPCORN

yield: 12 CUPS CARAMEL CORN

 

prep time: 30MINUTES MINS

cook time: 5MINUTES MINS

total time: 35MINUTES MINS

INGREDIENTS

• 10-12 cups plain popcorn, about 1/3 cup kernels, popped (see note)
• 1 cup (212 g) packed light or dark brown sugar
• 1/2 cup (113 g) salted butter
• 1/4 cup corn syrup
• Pinch of salt, I use coarse, kosher salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

INSTRUCTIONS 

• Place the popcorn in a large bowl (you'll want extra room in the bowl for tossing the popcorn with the caramel).
• In a medium saucepan, add the brown sugar, butter, corn syrup and salt. Heat the ingredients over medium-low until the butter is melted and the ingredients are combined. Increase the heat to medium and bring the mixture to a simmer, stirring often.
• Cook for 3-4 minutes, stirring often.
• Off the heat quickly whisk in the baking soda and vanilla (the mixture will foam and bubble). See note below about adding marshmallows.
• Immediately pour the caramel over the popcorn in a slow steady drizzle, tossing the popcorn to evenly coat in the caramel mixture. The caramel will set up and harden a bit as it cools so mix as quickly as you can (an extra set of hands can help during this step).
• Serve immediately or within a couple hours.

https://www.melskitchencafe.com/soft-and-chewy-caramel-popcorn/#recipe

NO-BAKE HEALTHY BREAKFAST COOKIES

 NO-BAKE HEALTHY BREAKFAST COOKIES

INGREDIENTS

• 1/2 cup creamy peanut butter
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1/2 cup Rice Krispies cereal
• 1/4 cup oat flour or flax seeds (blend up regular oats in the blender-- See Note 2)
• 1/2 cup old-fashioned oats (dry) (not quick or steel-cut oats)

 

INSTRUCTIONS

1.             COMBINE: In a large bowl, combine the peanut butter, honey, vanilla, and salt. Microwave for 20-30 seconds and stir until thoroughly combined. In that same bowl, add in the Rice Krispie cereal, flaxseed (or oat flour), and old-fashioned oats. Stir together until completely combined. It may be tricky to stir at first; keep working at it until it comes together. If it seems to be too wet, add a touch more oat flour and if it happens to be too dry, add a touch more peanut butter and/or honey.

2.             FORM BALLS: Using a cookie scoop that is 1-1/2 tablespoons (about the size of a golf ball), tightly scoop out and compress the mixture. Release the cookie onto a parchment paper-lined sheet pan. Repeat with all the mixture. Once you've got tight balls of the mixture, take one ball at a time and gently flatten the ball in your hands to create a cookie shape. Repeat with the remaining balls.

3.             OPTIONAL CHOCOLATE DRIZZLE: If desired, melt 3 tablespoons of chocolate chips in the microwave until smooth and melted. I microwave in bursts of 10 seconds, stirring in between each burst for 10 seconds until chocolate is melted. Use a spatula to scrape the melted chocolate in a small plastic bag and cut a small hole in the tip of the bag. Drizzle the chocolate across the cookies and let the chocolate harden.

4.             STORAGE: Store cookies in an airtight container for 4-5 days (I keep mine in the fridge) or freeze for up to 3 months

 

https://www.chelseasmessyapron.com/no-bake-healthy-breakfast-cookies/

Garlic Butter Creamed Spinach Salmon

 Garlic Butter Creamed Spinach Salmon

Ingredients

·         4 salmon filets, skin on or off (your preference)

·         kosher salt and black pepper

·         2 tablespoons extra virgin olive oil

·         2 tablespoons salted butter

·         1 small shallot, thinly sliced

·         3 cloves garlic, minced or grated

·         1/2 teaspoon crushed red pepper flakes

·         1 cup canned full-fat coconut milk, or heavy cream

·         2 ounces cream cheese, cubed

·         1/2 cup grated parmesan cheese

·         4 cups fresh baby spinach, chopped thin

·         juice from 1 lemon

·         2 tablespoons chopped fresh parsley

·         1 tablespoon chopped fresh chives, plus more for serving

Instructions

·         1. Season the salmon all over with salt and pepper. 

2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 

3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 

4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs. 

 https://www.halfbakedharvest.com/garlic-butter-creamed-spinach-salmon/

Macaroni Fruit Salad

Macaroni Fruit Salad

Ingredients

• 1 1/2 cups mayonnaise
• 1/4 cup cider vinegar
• 1 Tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 cup macaroni noodles , uncooked
• 1 pound cooked chicken , chopped (or use rotisserie chicken)
• 2 Tablespoons onions , grated
• 2 cups grapes , halved
• 1 cup celery , chopped
• 1 large red apple , diced

Instructions

1.                   Cook macaroni noodles according to package instructions. Drain and rinse with cold water. Set aside.

2.                   In a small bowl mix together mayonnaise, cider vinegar, sugar, and salt. Stir well to combine.

3.                   In a large mixing bowl add remaining ingredients, including cooked macaroni noodles. 

4.                   Pour sauce over top and toss to combine. Refrigerate at least 1 hour before serving.