Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Tuesday, April 29, 2014

Peanut Butter Chocolate Chickpea Cookies | Recipe

(I apologize for the weird recipes lately...)




You read that right - chickpea cookies. What can I say. I may have gone crazy and I think it's only going to get worse. I'm on a mission to cut the garbage from our life. We haven't really shopped in the "middle aisles" of the grocery store for as long as I can remember. We might get the odd thing.... But chips, cookies, crackers... Manufactured garbage does not come home with us.

Don't get me wrong... We eat 80/20. I don't think a lifestyle of clean eating should be punished... We still enjoy "junk" food once in a while. Truth is though, after cleaning up our eating, the old stuff doesn't taste the same and actually has made us sick to our stomach... Even white baby potatoes had us in agony one night and we haven't had them since!

I'm now addicted to finding healthier ways around the foods we love or just making them from scratch so we know there are no crazy additives to give them a never ending shelf life. The hubs has been all for it and a pretty good sport... He just insists that Little P gets to try the "regular" stuff as a child. (Agreed - in small doses).

For example, last nights dinner:




Smoked Maple Salmon, Kale Salad and Zucchini Noodles. It was delicious and the husband loved it all... Actually more than I thought... I was convinced he'd hate the noodles.

Anyways, back to the cookies. Don't knock 'em until you try 'em.




Peanut Butter Chocolate Chickpea Cookies
(makes 16 cookies | source)

1 540mL can chickpeas, drained and rinsed
2 tsp vanilla extract
1/2 cup + 2 tbsp natural peanut butter (room temperature)
1/4 cup maple syrup (honey works as well)
1 tsp baking powder
1 pinch sea salt
1/2 cup chocolate chips

Preheat oven to 350ºF. Mix all ingredients except chocolate chips in a food processor (I don't have one so I used a blender - a little harder but just make sure all of the chunks are well blended). Stir in chocolate chips. Wet hands and form 1 1/2" balls - the "dough" will be very sticky. Place cookies on parchment paper lined baking sheet and press down to form cookie shape if desired. Bake for 10 minutes. The cookies will be super soft - this is okay!

These are absolutely delicious right out of the oven - I mean melt in your mouth goodness! The hubs preferred them after they were cooled in the fridge. Try them both ways! I think I will warm them up when I eat them as a snack - microwave for 30 sec?

Anyways, I'm already thinking about trying other variations - PB2 Peanut Butter to cut the calories, PB2 Chocolate Peanut Butter to make a double chocolate cookie... and of course you could always change up the chocolate chips for different flavours or dark chocolate! Follow me on Instagram and I'll keep you posted!


And just because... Here's how I made the zucchini noodles.




Zucchini Noodles aka Zoodles
(serves 1 - 2)

2 - 3 small zucchinis
1 pot of water

Use a mandolin or grater to create noodles. This was so easy and quick - I was impressed. Next boil a pot of water large enough to fit noodles. Once boiled, place noodles in water for 1 - 4 minutes, depending on desired tenderness.

That's it! Our first time trying them I added grated mozzarella cheese, garlic powder, pink himalayan salt and fresh cracked pepper. The hubs said next time we should try them without the cheese - he liked them that much! We're also thinking cucumber noodles would make a great summer "pasta" salad!

That's it for today... I'm off to find more recipes to try out!





(another apology for the not so great images... blame the iphone).


Wednesday, April 23, 2014

PB2 Chocolate Brownie Bites | Recipe

Easter is over... But the chocolate cravings are no where near gone! So... I did some experimenting this morning and came up with these.




PB2 Chocolate Brownie Bites

1 1/4 cups PB2 Chocolate Powder
225 mL Maple Syrup
1 Egg
1 tsp Vanilla
2 tbsp Water
1 1/2 cups Quaker Rolled Oats

Heat the oven to 350F. Mix everything in a bowl and let sit for five minutes. Grease a medium baking sheet and spread mixture across. Bake for 7 minutes cool and then cut into snack sized bites.

Note: I completely experimented with this. They are very chewy and delicious but actually might bake to more of a cookie texture if left longer? I'll update when I try it... I'm also going to try spooning the mixture onto the sheet rather than fill it!

If you tried this recipe let me know what you may have done differently! Feedback is definitely welcome!

Now someone please remove these from my kitchen... I keep taking bites every time I walk by.



Tuesday, February 25, 2014

Portobello Bruschetta Pizzas | Recipe

Umm yumm! Kudos to the husband on this one.




We are on a health kick in this household - eating as clean as possible and hitting the treadmill and bowflex. And well, the hubs kind of threw together this amazing recipe. All I can say is - who needs takeout when you have this?

Even ask the hubs... He's all for replacing that awful take out for this new recipe he whipped up. And did I mention you can have them put together and cooked in about 15 minutes - not even!




Portobello Bruschetta Pizzas (1 Serving)

1 large portobello mushroom
2 heaping tbsp president's choice tomato basil bruschetta
2 tbsp Mozzarella Cheese (more is always better - it's cheese)
1 clove Garlic sliced (optional)


Remove the stems and membranes (is that what you call the messy brown stuff) from the mushrooms. Spoon desired amount of bruschetta mix onto mushroom, roughly 2 tbsp should do. Then slice up some garlic and place on. YUMM! Finally sprinkle the desired amount of cheese on top.

Put the oven on broil-high and watch them closely. Once the cheese starts bubbling and turning brown they're done! Remove them from the oven and try to only eat one! 




The mushroom keeps a firmness to it that makes it seem like a crust. So good. I think adding some more vegetables or even some meat would work well too. 

I can hardly wait for pizza night just talking about them!

You're welcome ;)

Monday, January 6, 2014

Top 10 Posts from 2013

I finally got an afternoon in to work on the blog... I am one happy lady! And, there's no better time to recap the top 10 posts from 2013 then now.

I was excited to look back and see the number of people who had stopped by on my many posts. Here are the top 10, starting with the most popular.





















I can only hope to have even more great posts in 2014!



Thursday, November 21, 2013

Reese's Peanut Butter Chip Cookies | Recipe

These cookies are just enough peanut butter to make deliciousness. Rather than using typical chocolate chips, I substituted them for Reese's Peanut Butter Chips. And well, this is what I've got.




Reese's Peanut Butter Chip Cookies

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 bag (10 oz) Reese's Peanut Butter Chips


Preheat the oven to 375ºF. Combine the flour, baking soda and salt in a small bowl. In a separate bowl, beat the butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs one at a time. Gradually beat in flour mixture. Stir in peanut butter chips and drop by rounded tablespoons onto ungreased baking sheets. Bake for 9 to 11 minutes or until gold brown.

There you have it... pure delicious.




And, that's coming from the one who doesn't care so much for peanut butter! And well I must admit, the best part is they take no time to make. Quick recipes with minimal clean up are my favourite!


Enjoy.




Nothing like a good party :)




Tuesday, October 1, 2013

Jalapeno Artichoke Dip Recipe | Pin Attempt

All I can say is yummy! So here's why I had to pin and attempt this recipe. Ever heard of Costco? (if you haven't, it's a membership type place where you can buy in bulk - I guess that's how you'd explain it?) Anyways, they have this dip. One that when I buy it - it's gone in a weekend and you're lucky if I share it with you. Honestly... stay away from the dip it's all mine.

But, there's a problem. The last two times we've gone to Costco... the dip gods decided to punish me and there was none of this goodness. Like seriously, who punishes a pregnant woman that just wants some good food? So, I decided to try and make it - this heavenly Jalapeno Artichoke Dip that I must have.




In all honesty, everyone knows you can't really knock off a good thing when you've got it. There's always going to be something a little different. But, I can tell you - this one comes close enough... or at least good enough for me and the baby - the heartburn, not so much. I followed this Artichoke and Jalapeno Dip Recipe at Shugary Sweets and kind of changed out the cheese. So here's my version:


Jalapeno Artichoke Dip Recipe

1 14 oz can artichoke hearts, drained
2 jalapenos, seeded
1/2 cup shredded mozzarella cheese
6 oz cream cheese
1/4 cup mayonnaise
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp garlic salt

In a food processor, add artichokes and pulse until chopped. Next add the jalapenos and pulse until desired consistency. Finally, add the remaining ingredients and pulse until fully blended. The original recipe says serve immediately but we found it way better after it sat overnight! And... I think I'd add the artichokes last next time so that they are a little thicker. Other than that... mmm mmm good! Oh, and even better - the original recipe says it stores up to one week, if you can let it last that long. ;)




Overall, pin attempt success! Of course, you should really take a look at the five foods I must try and make them for me... because we all know it could be an eternity before I get around to it and the many, many, MANY... other things I still want to do. Or my other recipes... oh and my food and drink. board. Hungry yet? Anyways, that's a wrap - happy eating!






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Friday, September 27, 2013

It's "Favorites Friday" | Five Foods I Must Try

Wow, that week flew by. I had wanted to come on here earlier and give some updates but here we are at Friday.

So - what's new this week? Hmm... it was horrible. Those changes I mentioned in life has its ruts... well we're still making our way through them and will have news soon! [fingers crossed] For now, let's forget all those people and places that think it's so much fun to put stress on a pregnant woman and her husband!! And, let's move onto food. Because we all know retail therapy - which I'm limited to at the moment - and food, cure all! haha Okay not all, but pretty close.

That brings me to another Favorites Friday... this time five foods I've been dying to make off of my food & drink board on Pinterest (come follow me). Anyways, here goes!


I absolutely love blue cheese and hot stuff... these would be great this weekend!

fox news.

YUMMY! Need I say more?

amazing mexican recipes.

Umm... does this recipe say cream cheese! Yes please!

kraft canada.

Okay - this one's for the hubby!

top appetizer recipes.

Except you should totally use my Pumpkin Pie Recipe and miniaturize them!

weddings by lilly.


Nothing like a bunch of comfort food! I love fall... and my waistline right now could handle the extra goodness... I'm sure ;) Have a great weekend out there... today's the hubby's birthday so I've convinced him to at least go out for dinner (he's a no fuss, forget it's even happening type of birthday guy). Oh, and don't be afraid to share your favorite fall recipe or one you've been dying to make in the comments below - I'd love to hear from you!


Friday, August 23, 2013

Country Blueberry Pie | Recipe

Another blueberry recipe and that's it... for now! Last week I shared the Blueberry Cream Cheese Pie Recipe with you... what I would like to call a more modern dessert. The hubs prefers the good old fashioned ones better, so this week it's a Country Blueberry Pie - Yum!




It came out a little juicy, but delicious none the less!




I'll quit the talking and get straight to the good stuff - the recipe. I took the filling from here and made my simple pie crust instead.


Country Blueberry Pie Recipe

Filling:

3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup water
3 cups blueberries
1 tablespoon fresh lemon juice

Pastry:

2 1/2 cups flour
1 cup margarine
1 egg yolk
2/3 cup milk

Preheat the oven to 425ºF. Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.
While that cools, let's create the pastry. Mix the flour and margarine until it is crumbly. In a separate bowl, mix egg yolk and milk and then add to flour mix. Stir until the dough peels away from the sides of the bowl. Separate it in two parts and roll out. Press half of it into a pie pan and create strips with the other half for later.

To finish, pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Lay strips of pastry across the top to create a top crust. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy! 



I'm now out of blueberry desserts - and not that I want to say it... but it will be pumpkin season soon anyways! I love fall and can't wait and I also can't wait to make the most delicious pumpkin cake recipe known to man! I swear... the husband begs for it every year and it has been a huge hit at Thanksgiving Dinner!

In the meantime, I will definitely post nursery progress pics soon! I'll be sure to hide all of the clothes I've been buying so you can't tell what we're heaving - I have become slightly obsessed with Baby Gap these past few days!

As well, we have picked up and been given some pretty awesome things lately - our family is awesome and so generous!! Oh I am getting so excited... and I promise to share some progress... I'll be working away on it this weekend or maybe the dresser... I have to do something!! Anyways - have a great weekend out there.



Friday, August 16, 2013

Blueberry Cream Cheese Pie | Recipe

It's blueberry season where I'm from... and well, I've got a couple of blueberry recipes up my sleeve for you to try. The first being blueberry cream cheese pie.




This one was absolutely delicious... I'm not a big fan of crust but I love this shortbread one instead! It was pretty sweet for the sweet tooth... but definitely one I'd serve to guests. The hubs liked it but said it wasn't his favorite. He never is big on non traditional desserts.




But, I insist you give it a try. It was fun and didn't take too long. And, it's something different. Before we get started, I must confess - I kinda stole this recipe from poor girl eats well. I'm going to go back and visit her soon to see what other recipes she has up her sleeve.


Blueberry Cream Cheese Pie Recipe

Shortbread Crust (yum yum):

1/2 cup butter
1/4 cup sugar
1 cup flour
1/8 tsp baking powder

Cream Cheese Filling:

1 eight oz. package cream cheese, softened
1 can sweetened condensed milk
1/3 cup freshly squeezed lemon juice

Blueberry Topping:

3 cup fresh blueberries (frozen is also fine)
1/2 cup sugar
3 Tbsp lemon juice
2 Tbsp cornstarch

Alright, here we go. Preheat the oven to 350º. In a small bowl mix together the flour and baking powder. In a separate bowl cream butter and sugar until light and fluffy. Slowly add the flour and try not to overwork the dough. Carefully press into a 9" pie plate rather than rolling (I used a deep dish pie plate and it was perfect). Poke a few holes in the crust and place in the oven for 10-15 minutes or until the edges are golden brown. Remove and let cool.

While waiting, whip the cream cheese with a mixer until light & fluffy. Add the condensed milk and mix until smooth, about 2 minutes. Finally, add the lemon juice, mix for another 20-30 seconds and put aside until ready to use.

Next you need to prepare the blueberry filling (mmm, mmm). Combine the cornstarch and lemon juice in a bowl and mix well. In a medium saucepan, combine the berries and sugar and cook over medium heat until the berries start to release their juices and break down slightly. Add the lemon juice-cornstarch mixture and bring to a boil. Reduce heat and simmer for another minute or until the mixture starts to thicken. Remove from heat and set aside in a bowl to cool completely.

Once the crust is cool, pour the cream cheese filling into it. Smooth top with a spatula, cover with plastic wrap and refrigerate for 30 minutes. When ready, remove pie from the fridge and carefully spoon the cooled berries onto the pie. Take care not to squish the berries into the cream cheese, cover and refrigerate for another 30-60 minutes. That's it - you can now enjoy!




Aright, now that dessert is ready for the weekend, you're on your own for dinner. I'm so glad it's Friday. Although it was a better week, I sure do like my home time. No big plans for the weekend other than some baby clothes shopping - that's right - we finally know what we're having. While it's still a secret, we were glad we didn't listen the last time as it is now the complete opposite. They are 99.9% sure this time... so the shopping can begin! So excited! Have a great weekend!!



Friday, March 1, 2013

Chocolate Chip Granola Bar Recipe | Pin Attempt

Wow! It's been forever since I've done a pin attempt. As an attempt to eat healthier and cleaner, I decided to make my own granola bars. I mean seriously... how could I give up the treats? So... Pinterest I went.




And not too far down on the clean eating. board I found them. I knew I had wanted to make these before. Don't they look delicious?




Chocolate Chip Granola Bar Recipe


4 tbsp unsalted butter
1/4 cup brown sugar
1/4 cup honey
2 cups plain granola
1 cup rice cereal
1/2 cup semisweet chocolate chips 

Option: use 1/4 cup semisweet chocolate chips and 1/4 cup peanut butter chips instead.

Line a 11x7 baking pan with wax paper and grease. In a saucepan, combine butter, honey and brown sugar over medium heat. Stir until butter is melted. Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar is dissolved (about 2 min). Add the granola and rice cereal and fold until evenly coated. Spread mixture into pan and press firmly. Sprinkle with chocolate chips and gently press them with a spatula. Let it sit until cooled and lift out of pan and cut into bars.





Mmm! Deliciousness. 

Okay. Confession... those bars you see above... ya they didn't stick together like that. While these granola bars, or should I say piles, are absolutely delicious... they fell apart. So, they sat in a container and were eaten by the handful. Still made my tummy happy though. So possibly a pin attempt success?


Rambling

Okay, so a little more rambling. Geesh... I can't get it out of my system this week. 

First. I'm hoping to head to Ikea this weekend to pick up some great stuff for the house... I have a list of things I want to make and share and I must get to it! As well, I need some picture frames so I can take pictures of my next item that is hitting the Etsy Shoppe! {Super Excited}

Second. Wish me luck. I applied to be an affiliate of an amazing clothing company I recently fell in love with, right now I've been pre-approved and I'm in the "interview" stage... I'm so nervous. I have plans for the blog and this company and I'm keeping my fingers crossed. 

Lastly. (That's a word right?) I bought the domain www.dizzymoogle.com! I don't know if you noticed, but I'm super excited. One more step in the right direction! :)
That's it. Rambling. Over.
Have a great weekend out there!




I shared this at Sew Can Do - Pinterest Challenge.


Monday, February 25, 2013

Frank's Red Hot Turkey Chili | Recipe

A coworker had been bragging about this chili recipe she's been eating... so I made her give me the recipe. Oh my it's soooo delicious. She found the recipe online somewhere, altered it and handed it to me. I then altered it some more... so, I'm taking claim that it's now my recipe (and the original is on a piece of paper, so it's definitely mine now).




Get ready to have your mouth on fire. If you like super hot, add more Frank's Red Hot. If you like medium hot... this recipe is perfect for you. If you can't take any heat... you might want to avoid at all costs. Holy it's yummy, but it sure does have some heat. Ready for the best chili recipe ever.*

*Disclaimer: This chili recipe is the best recipe ever in my opinion. Others opinions may claim it as delicious, absolutely amazing, can't live without it, best they've ever eaten. But, my claim is best chili recipe ever. Kapeesh? Kapeesh.

Here goes.




Frank's Red Hot Turkey Chili Recipe

1 tbsp olive oil
2 tbsp butter
1 lb ground turkey
1 large carrot, peeled and finely chopped
3 stalks celery, finely chopped
1 large onion, chopped
5 cloves garlic, chopped
2 1/2 tbsp chili powder
1 tbsp ground cumin
1 tbsp ground paprika
3/4 cup Frank's Red Hot Sauce
2 (15 oz) cans tomato sauce
1 (28 oz) can crushed tomatoes 
1 (19 oz) can red kidney beans, drained
1 (19 oz) can white kidney beans, drained
1 (10 oz) can mushrooms
1 (341 ml) can of corn

Heat olive oil and butter in a large pot over medium-high heat. Add turkey and cook until no longer pink, about 10 minutes. Stir in the carrot, celery, onion, garlic, chili powder, cumin, paprika, salt and pepper. Cook until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.

Stir in hot sauce, tomato sauce, crushed tomatoes, mushrooms, corn, white kidney beans and red kidney beans. Bring to a boil. Turn heat to medium-low and let simmer for about 1 hour, or until the vegetables are tender and the flavors have blended.




Now grab some good old mozzarella cheese and greek yogurt and you're ready to go. Don't say I didn't warn you about the heat or the absolute goodness of this chili. It's delicious. Okay I know I already said that. What are you waiting for, let's eat!





Dragonfly Designs













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Thursday, January 31, 2013

Extraordinary Three Cheese Dip | Game Day Recipe

Superbowl Sunday is almost here... did you get your stuff for the Microwavable Caramel Popcorn Recipe I shared with you? Remember - it's easy peasy! And because I've made it very clear how easy it is to make, I've been asked to bring it into work... sometimes my blabbing gets me in trouble. :o)

Anyways, what's a Superbowl party without some sort of dip? If I'm going to recommend one, it's definitely the Extraordinary Three Cheese Dip stolen and slightly renamed from Epicure. I believe I've shared it with you before, oh yes back when I wrote this "Favorite's Friday"... Oh look, there's the caramel popcorn recipe too! Oops!




Extraordinary Three Cheese Dip Recipe 
(a la Epicure - is that right?)

250 g light cream cheese (I'm trying to make this healthy)
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
1 cup light mayonnaise (trust me the light stuff tastes just as good)
1 tbsp Epicure's Cheese, Chive & Bacon dip mix
1 tbsp Epicure's Lemon Dilly dip mix
1 tbsp Epicure's 3 Onion dip mix

Preheat oven to 350ºF. Mix all ingredients well and place in a baking dish. Heat for 20 to 30 minutes or heated through. That is it... I repeat... easy peasy once again.




Yum! Doesn't that look delicious? Of course it does - and it was. I even got to make it in my new Epicure baker:




I love the color of it. The hubby and I want dishes this color so baaaaaad. They have some at Pottery Barn (Cambria in turquoise oh and we want stone too) that we are waiting to scoop up. Every time we have the chance though, they are out of some of the pieces so we decide not to get them yet.

Hmm... well that is it - that's all I have for today. I apologize if you get addicted to the dip... well not really but I tried.



Tuesday, January 29, 2013

Microwaved Caramel Popcorn | Game Day Recipe

Are you ready for Superbowl Sunday? I may be Canadian... but I have a hubby that loves football. Although his favorite team didn't make it this year... yes he's a Cowboy's fan... I know he'll still have the television reserved for the beloved game.

So, why not plan a few recipes for the big day like our fellow friends to the South do? Here's one that might just make the list... easy, delicious addictive and did I mention easy? A game day recipe you shouldn't leave out, microwaved caramel popcorn!


microwaved caramel popcorn recipe.


Microwaved Caramel Popcorn Recipe 

source: all recipes

16 cups popcorn
1 cup brown sugar
1/2 cup margarine
1/4 cup light corn syrup
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp baking soda

Place your popped popcorn aside in a large bowl.

Next combine the brown sugar, margarine, light corn syrup, salt and vanilla in a microwavable glass dish. Heat for 3 minutes in the microwave. Remove, stir well and heat for another 1 1/2 minutes. Remove again and add the baking soda. (Watch it expand... my favorite part.)

Now pour syrup of the popcorn and coat well. Place popcorn in the microwave for 70 seconds. Remove, stir again and place back in microwave for 70 more seconds. Now, you can spread it across a waxed sheet of paper... or you can do what I did and stir occasionally while it cools to prevent it from sticking together. (Okay I let it stick together... and then I made a huge mess when I tried to break it and it flew everywhere in the air... these pretty pictures are not a representation of my cooking skills...)


caramel popcorn - game day recipe


That's it... Mmm... Enjoy!