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Thursday, December 19, 2013

Chewy Carmel Popcorn

I found this recipe when I was looking for a great caramel popcorn recipe and I have used it again and again this year because it is so delicious and way too easy. I usually make it on the stovetop but in a pinch for time or when all my pans are dirty i've been known to make it in the microwave. 

Chewy Caramel Popcorn

2 1/4 cup Brown Sugar
1 cup Corn Syrup
1 cup Butter
1/2 tsp Salt (unless your popcorn is pre-salted (microwave popcorn) then you won’t need any)
1 can Sweetened Condensed Milk
1 tsp Vanilla
2 large bowls of Popped Popcorn

Method: Combine the first 4 items in medium saucepan and stir over medium/high heat. Stir the whole time. Let boil for 2-3 minutes (no longer) and then remove it from the heat. Add the sweetened condensed milk and vanilla. Return mixture to the heat and stir until it just barely starts boiling again. Remove and drizzle over popcorn. Stir well, to completely coat the popcorn.

*microwave: I put the first 4 ingredients into a large microwave safe bowl, and then cook it  stirring every 2 minutes- for 6 minutes total. After the 6 minutes I then add the milk and the vanilla and put it back into the microwave for 2 more minutes or until it comes back up to a boil.

*Mix-ins are fun think reeses pieces for Halloween, red and pink m&ms for valentines, the possibilities are endless!

Monday, December 2, 2013

Leftovers: Sweet Potato muffins

This is my own sweet potato muffin recipe, and I made it with our left over sweet potato casserole- we had tons of leftovers from my Mother in law she uses the recipe for Ruth Chris's sweet potatoes.  My children think these are really great and so do I! This recipe is a Keeper!

Sweet Potato Muffins
2 cups flour
1 tsp baking powder
1/2 cups sugar
2 teaspoons ground cinnamon
2 tsp vanilla
2 eggs
2 cups cold sweet potato left overs
1/2 cup canola oil
1/3 cup milk

Optional GLAZE:
1 cup confectioners' sugar
2 tablespoons plus
1-1/2 teaspoons 2% milk
1-1/2 teaspoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

In a small bowl, combine the flour, sugar, baking powder and cinnamon. In another larger bowl, whisk the vanilla, eggs, sweet potato leftovers and oil. IF your batter seems too thick at this point use your disgression and up to 1/3 cup of milk to thin it.  Stir dry ingredients into the sweet potato mixture just until moistened. DO NOT over stir. Fill muffin cups two-thirds full. Bake at 350° for 15-18minutes or until a toothpick comes out clean. Cool and enjoy.

Optional glaze directions:
In a small bowl, combine glaze ingredients; drizzle over warm muffins.
From leftover sweet potato casserole...
! delicious tender muffins