Cinnamon Bun Popcorn

This is so easy & so yummy! 

The recipe is from Our Best Bites

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) (I used melted white chocolate chips)

Preheat oven to 250 degrees

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

Combine brown sugar and cinnamon* (I didn't use quite this much cinnamon. Again, I think it's the pregnancy, so adjust it to your taste and liking) 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!

Old English Toffee

In a large frying pan* place the following:

1/2 lb. butter (please use real butter, not margarine)

5 T. hot water

1 c. sugar

Cook* stirring constantly until light brown color and candy leaves the side of the pan. One of the most important parts of making this toffee is that you don't actually "stir" it. You need to use a paddle or a flat spatula.*  Don't scrape the sides of the pan or it will make the toffee sugary and grainy. You do want to use the paddle to "stir" the toffee from the outside towards the center of the pan. I hope that makes sense.

Once it is the light brown color (it will take a good 10 minutes or so), remove from heat and immediately add 1 t. vanilla.

Pour candy onto parchment paper in a cookie sheet. Break chocolate (I use a king size hershey's chocolate bar)* into pieces and allow to melt on the hot candy, spreading evenly. Sprinkle chopped walnuts on top.

*I got this recipe from a friend. Here are some changes/suggestions: We use a big saucepan, not a frying pan (I think that's what she really meant). We cook it on medium once it starts boiling. It will still boil after you turn the heat down. We use a silicone spatula. She uses a candy bar on top, but we just use chocolate chips. And we also have used almonds on top. This may take a few tries before perfecting, but will be so worth it once you do. If you don't cook it long enough it will be soft. Gary is actually the one who makes it in our house, so if you have questions be sure to ask him :) 

Ginger Squishes

2 1/4 cups flour (divided)

1 cup brown sugar

3/4 cup butter

1/4 cup molasses

1 egg

1/4 tsp salt

1 tsp baking soda

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves*

Combine all ingredients except 1 cup flour. Mix well. Add remaining 1 cup flour. Shape into 1 inch balls. Roll in granulated sugar and place 2 inches apart on baking sheet. Bake at 375 for 8 minutes. You want the cookies to still be soft, not crunchy.

*I didn't use quite this much cloves when I made them for the Christmas party. I have in the past, though, and the cookies were still very delicious, but I think it's this pregnancy and even the smell of the cloves was a bit much for me to handle, so that's why I cut back.

Lemon Brownies

2 cubes margarine, softened

2 c. sugar

Cream together.

Add:

4 eggs, beating well after each

2 t. lemon extract

1 t. lemon zest

dash of salt

1 1/2 c. flour

Bake in greased 9x13 pan for 25-30 minutes.

Glaze:

1 c. powdered sugar

2 T. fresh lemon juice

1 t. lemon zest.

Glaze while brownies are warm.

These are SO yummy!! I didn't have lemon extract, so I used twice as much lemon juice instead and they turned out  delicious!

This recipe is from my friend and she doesn't say what temperature she cooks it at. So, I usually bake mine at 350, but they sometimes take more that 30 minutes. You could probably also bake them at 375

Moroccan Chicken Stew

1 Tbsp olive oil

1 small onion, chopped

2 cloves minced garlic

½ tsp turmeric

¼ tsp cinnamon

Dash of ground cloves

2 bay leaves

2 cups chicken broth

2 boneless, skinless chicken thighs

1 14.5 oz can diced tomatoes

1 large carrot, sliced

1 cup green peas

½ small butternut or acorn squash, peeled and diced

1 can chickpeas, drained and rinsed

½ cup raisins

Salt to taste

In a Dutch oven or large pot, heat the oil over medium heat. Add the onion and saute until it is translucent, about 2 minutes. Stir in the garlic, turmeric, cinnamon, cloves, and bay leaves and cook the mixture for 2 to 3 minutes.
Add the chicken broth, chicken thighs, and tomatoes and bring the stew to a boil. Then reduce the heat and simmer the stew with the pot covered for 25 minutes.
Stir in the carrots and squash. Cook, covered, for 10 minutes, stirring occasionally and using the edge of the spoon to break the chicken chunks into smaller pieces.
Add the green peas, chickpeas and raisins. Turn the heat back up to medium and continue simmering the covered stew until the vegetables are tender (10 or so minutes more). Add salt to taste. Ladle the stew into bowls around a mound of cooked jasmine rice or couscous. Serves 4 to 6.

* I made this in a pumpkin instead of using the squash and it turned out really good

Chicken Pot Pie Soup with Biscuits

Recipe from Skinnytaste

1/4 cup flour (use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt

Directions:

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.


Garlic Cheddar Biscuits

2 tbsp butter, melted
2 cloves garlic, minced
2 tbsp fresh chopped parsley
2 cups Heart Smart Bisquick
3.5 oz shredded sharp Cheddar cheese
2/3 cup fat free milk

Directions:
Preheat oven to 400°. Line a cookie sheet with parchment paper.

Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.

In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.

Coconut Shrimp and Fried Rice

Recipe from Skinnytaste

Coconut Shrimp:

1 lb (24) large shrimp, peeled and deviened (weight after peeled)
1/2 cup + 1 tbsp shredded sweetened coconut
1/2 cup + 1 tbsp panko crumbs
2 tbsp all purpose flour (I used whole wheat flour)
1 large egg
pinch salt
non-stick spray

Directions:

Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.

Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.

Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.

Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.


Sweet and Spicy Dipping Sauce:

1/2 cup apricot preserves (I used my peach jam that didn't set up)
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes

For the sauce, combine all the ingredients and place in a small bowl.


Fried Rice:

3 cups cooked brown rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Baked Potato Nachos

Recipe from How Sweet It Is

8 medium to large yukon gold potatoes

3 tablespoons olive oil

salt & pepper

Preheat oven to 450 degrees. Wash potatoes, peel off any bad parts, and slice into wedges (however thick of thin you would like). Toss with olive oil and sprinkle with salt and pepper. Lay on a non-stick baking sheet and bake for 45 minutes, flipping once. Remove potatoes and top with whatever toppings you would like. Stick back in the oven to melt cheese.

Toppings: black beans, refried beans, cheese, sour cream, greek yogurt, salsa, green chilis, avocado, enchilada sauce, jalepenos, chicken, tomatoes, guacamole.

Peanut Butter Banana Oatmeal Squares

                                                                                    

1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter

Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.

Add in the vanilla extract, milk and egg. Mix the ingredients together.

Then add in the mashed banana and peanut butter. Combine all of the ingredients.

Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake at 350 F degrees for 20 minutes.

Cut into squares and enjoy!

* I thought these tasted kind of salty. Could be either the amount of salt OR the amount of baking powder (which I think is needed to make them rise). Next time I will cut the salt in half and cut back SLIGHTLY on the baking powder. 

Pumpkin Cake Recipe

2 c. flour
2 c. sugar
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. nutmeg
1/2 t. salt
1/2 t. cloves
 
1/2 c. applesauce
1/2 c. canola oil
2 c. pumpkin
4 eggs, beaten

Combine dry ingredients, then mix in wet ingredients.  Spray cookie sheet with PAM. Spread batter on cookie sheet. Bake at 350 for 25-30 minutes or until top is lightly browned and toothpick comes out clean.  Cool then frost.

Frosting:
2c. powdered sugar
1/3 c. butter, softened
3 oz. cream cheese, softened
1 T. milk
1 t. vanilla

Pumpkin Seed Granola

2 c baby pumpkin seeds (pepitas)
1 c slivered almonds
3/4 c raw sunflower seeds
6 Tbs pure maple syrup
coarse salt
1 c dried cherries or cranberries
 
Preheat oven to 350. Line 2 baking sheets with parchment paper or silicone baking mats.
In large bowl, toss pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread nuts and seeds out in an even single layer on the baking sheets and season with salt to taste. Bake, stirring several times with spatula or wooden spoon until just golden, about 20 minutes.
 
Cool completely in pan, then add cranberries and toss to combine. Store in an airtight container at room temp.

Lemon Chicken Soup

1 Tb. olive oil
1 onion, minced
3-5 garlic cloves
1/2 chicken
3 bay leaves, broken
1 can chicken broth
2 cups chopped potatoes, zucchini, carrots, and celery
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. lemon pepper
1 lemon
cilantro
Heat oil on medium high in a large pot. Add the onion, garlic, and chicken. Brown the chicken on both sides. Add the bay leaves and broth and as much water needed to cover chicken. Boil until the meat falls off the bone. Remove chicken and cool. Remove bones and skin then add meat back to the pot. Add the vegetables, salt, pepper, and lemon pepper. Cook until the veggies are tender. Remove bay leaves. Dish into bowls and top with freshly squeezed lemon juice and cilantro.

This is a recipe I got from my sister. She said the original recipe also calls for tomatoes, but she never puts them in (and neither did we), but you could if you wanted. Also, next time I will add a bit of lemon juice to the broth while it's cooking instead of just at the end. I also added more than just 2 cups of veggies....so add to your families liking.

Pear Bread

This recipe is from allrecipes.com

Ingredients

• 1 cup vegetable oil (I used 1/4 cup oil, and 3/4 cup unsweetened applesauce/mixed fruit baby food....I didn't have enough applesauce, so I improvised)
• 2 cups granulated sugar (I used 1 cup white and 1 cup brown)
• 3 eggs
• 2 1/2 cups pears - peeled, cored and chopped (I only used 2 cups because I chopped mine REALLY small because Gary doesn't like "chunks" in his bread)
• 1 cup chopped pecans (I used walnuts)
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour (I used 1 1/2 cups white and 1 1/2 cuos whole wheat)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x4 inch loaf pans.
2. In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into the pear mixture; mix well. Pour batter into prepared loaf pans
3. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of a loaf comes out clean. Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely

Whole Wheat Pancakes

This recipe is from Gina's Weight Watcher Recipes

Servings: 7 • Size: 2 pancakes • Old Points: 3 pts • Points+: 4 pts
Calories: 171.7 • Fat: 2.1 g • Carbs: 31.5 g • Fiber: 4.9 g • Protein: 8.9 g • Sugar:2.5 g
Sodium: 561.4 g


Ingredients:

• 2 cups whole wheat flour (I used 1 cup white and 1 cup whole wheat)
• 4 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 2 tsp sugar
• 2 large eggs
• 2 cups + 2 tbsp fat free milk
• 2 tsp vanilla
• cooking spray

Directions:

Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.

Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes 14 pancakes.

This would also be good with Tammy's Cinnamon Streusel Pancake Topping

Tomato Tortellini Soup

I think this is Dustin's new favorite soup! I halved the recipe for us but still used most of a package of tortellini because Dustin likes chunky soups better.

Tomato Tortellini Soup

1 package cheese tortellini
4 cans (10 3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

Cook tortellini according to package directions. Meanwhile, in a large pot, combine the soup, broth, milk, cream, tomatoes, and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Serves 10