I have been gone for awhile………but, I am back!

I have not been gone in the physical sense, but I have been very ill, along with my wife we have been helping each other thru our health issues. I am sorry for not getting back to this, but under the circumstances I hope you understand. When you reach a certain age, it seems harder to bounce back. I am really jealous at all of the younger people and older people that are able to keep their mobility and stamina up. I see people older than us and they are walking around the block, riding bicycles and walking their dogs. What is that all about? We have a neighbor that is retired and obviously older than we, but they just put in their own lawn sprinkler system!! That is not normal, or is it? I drove by and waved a simple wave, they didn’t see that, but I got a visual that would scare off anyone, especially if you ever had a plumber in your house working on the floor, it is called plumbers crack. No, that is not something that you would smoke!!! (I didn’t say that), but something that is “proudly” displayed by all plumbers in America. But, in this case it was just my next door neighbor, he probably didn’t notice or care that half of his “lower” cheeks were protruding from his jeans. I told my wife about it and she just shook her head. What is it about that blue collar men have to do? I can’t button my pants, because of this ailment that I have so I have my zipper half way down, I bent over to pick a weed and I noticed this flood of cold air hit the top of my lower back, (does that make sense), I think you have the picture. Anyway I noticed it right a way. It seems that someone that is showing his “crack”, proudly, that he would sense that something is not right and it is “glowing" to the rest of the world to see. I would think after doing his chore that he would notice a definite sunburn line, when he took a shower to clean up, where none normally exist, unless he is wearing a bikini that is “really” low and that would really be a picture, be it an ugly one at that. Well, enough of that I can’t talk about it too much longer. I feel this draft, no not there! I have to go back to bed to get warm again. It is terrible when you have to get warm and then you have to get cold, it seem my last bout with the flu really took me down and I haven’t bounced back yet, hence the reason for this long dissertation. Back to my original reason for this blog, my wife made this fantastic cake last night. It is from the Paula Deen’s show on Food Network, “Paula’s Home Cooking”, and she made it and I can’t stop eating it. Now remember this is something that I shouldn’t be eating because of the fiber at least that is what I shouldn’t be doing for the next few weeks. Well, here is the recipe and remember do exactly as it says, and don’t eat it for a least the next day for the flavors to meld….if you can…..

Grandgirl's Fresh Apple Cake from Georgia
Recipe courtesy Paula Deen


Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Yield: 16 to 20 servings
Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans

Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Preheat the oven to 325 degrees F. Generously grease a tube pan.

For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, and then turn out onto a rack to cool completely.
Episode#: PA1C23Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Spring is in the Air………or was that air freshener?

Well, it snowed yesterday and it hailed today and it was raining when I was driving home, but you can’t get me down. I can feel the Spring that is popping its head around the corner. You know that Spring starts officially on March 20th and today is the 17th. What does that tell you! Today it was so funny; I had to wear green, because after 50 something years, I can’t get out of the habit. Anyway I wore this Kelly Green sport shirt with a collar and I tied this St. Patty’s day tie around it and wore it to work, why do you say that is so funny. Well I have had the tie since the 90’s and it has the Tasmanian devil with a pair of underwear that has 3 leaf clovers all over it. He is standing with an umbrella with gold coins falling on him. Does that make since? Well neither did my tie. , I felt silly, but it was the spirit that counted. I am home now and my wife is making corned beef and cabbage, oh yum. I wish my kids were here with us tonight, they love this stuff. My daughter is going to make it over Sunday, and my wife wants to make it again. I think I will have my fill of it by then. Anyway, I was thinking on the way home, I hope that it get’s warmer soon. Well, guess what. It is going to! I was looking at my poor lawn; it is all brown and waiting for that temperature to awaken its green face. My last blog, you got some ideas about green, well my lawn is crying out for some of it. So, I am going to pray for some warmer weather. Do you think that is wrong? Well, I won’t tell anyone if you don’t. Yah right! I don’t have any recipes; this is just some thought about the upcoming season change, which I have been waiting for ever since Ground Hog’s day, and that is a long time. So think of me Monday, when I will be celebrating Spring!!!

ARE YOU GREEN WITH ENVY OR IS IT ………….GREEN FOR ST. PATTY’S DAY?

I have always been involved in St. Patrick’s Day, or as we would affectionally call it St. Patty’s day. When I was in elementary school, we had to wear green or we would be pinched, if I didn’t wear green, I would tell everyone that I was wearing green, they would look me over before they would get their fingers ready to pounce and I said that my “eyes” were green. They would all look at me with searching eyes and then they would all still pounce on me??? Oh well, it was a lot of fun anyway. we would get cookies that were frosted with green frosting and our teeth, tongue and lips would turn green. My dad was big on this day, because with ancestry by the name of Sweeney, that came over on the boat from the “Mother” country we were thrown into it. I don’t remember if my Mom was so “thrown” into it, since she was Russian, but I do remember that we did celebrate in some way. Now my wife on the other hand loved corned beef and cabbage. I worked for a boss that was Irish and he would have us spend ½ of the day celebrating it with the day off and eating catered Irish food from the local Irish pub/restaurant. If you remember I don’t like cabbage, which stemmed from my early childhood. but, I did break down one time and try it. The Beef seemed to salty and spiced with something that I didn’t like, My wife would make it and my kids loved it. Since I couldn’t let them “enjoy” the feast by themselves, I would try it every once and awhile, but after a few years I starting to like it and I finally came to love it. My wife did add a lot of butter to the cabbage and it would really make you crave it. Doesn’t butter make everything taste good? Here is a little history that I found in one of my favorite food websites.

St. Patrick’s Ireland
By Ita Artt

Join the hooley and celebrate St. Patrick’s Day in true Irish style with the "freshest of food and oldest of drink."


Born in Wales, St. Patrick first encountered Ireland when he was taken there as a slave by Irish pirates at the age of 16. He tended sheep for six years on Slemish Mountain in County Antrim before managing to escape back to England.
He became a priest, and expressed his desire to return to Irish soil so he could preach the faith throughout the island. However, a different Patrick was chosen by the bishop to go to Ireland, but historians maintain that he never made it across the turbulent Irish Sea.
Finally, Patrick got his wish, and his mission in Ireland lasted for 30 years. Afterward, Patrick retired to County Down. He died on March 17 in A.D. 461. That day has been commemorated as St. Patrick’s Day ever since.
St. Patrick’s Day was first celebrated publicly in Boston in 1737. The international celebrations then became increasingly common after the great potato famine forced huge numbers of Irish folk to America, Australia, and Europe.
Nowadays, the festivities are more of a secular celebration, but it is actually a religious feast day that falls during Lent. Custom has it that fasting was set aside for one day to allow the nation to celebrate their culture and rich harvest.
Today, Ireland has plenty to celebrate. It’s economically booming and gastronomically wealthy. From Downpatrick to Dublin on the east coast and Glencolumbkille to Galway on the west (and all points in between), this small island has it all: organic meats, seafood, rich dairy products, fruit orchards, and an abundance of vegetables.
The west coast of Ireland, including the Aran Islands, is home to a few salmon smokehouses. Local pubs serve this delicacy on fresh wheaten bread with slices of lemon and freshly ground black pepper, alongside a creamy pint of "the black stuff." The sea provides lobsters, prawns, oysters, and mussels and all kinds of fish including cod, plaice, herring, and mackerel.
Another jewel from the sea is dulse. This edible salty seaweed, which is usually eaten on its own, can be mixed with mashed potato to make dulse champ. Irish moss, known as carrageen moss, is gathered from the sea in the spring and, due to its gelling properties, used to make beautiful, solid mousse pudding.
Ireland’s excellent aged cheeses and rich creamy salted butters are now imported to the United States and are readily available from good supermarkets or delicatessens.
The love of a good drink hasn’t faltered amongst the Irish either. It wasn’t long ago that farmers in the hills of Donegal distilled alcohol from potatoes. The drink was called poteen or poitin (pronounced "pot-cheen"), named after the "little pot" in which it is normally made. It was illegal due to being nearly 100 proof and highly intoxicating. Nowadays, locals are happy enough drinking world-famous whiskey and stout because they know that "if you can’t go to heaven, may you at least die in Ireland."

Now that you are officially all caught up in the history and beauty of Ireland, we have some recipes to show you how to enjoy one of our favorite holidays:

Amazingly Easy Irish Soda Bread

Prep Time: 15 Minutes

Cook Time: 50 Minutes
Ready In: 1 Hour 5 Minutes

Yields: 20 servings

"The batter for this unadulterated soda bread features buttermilk for a special richness."

INGREDIENTS:
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt

1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Mum's Irish Apple Pie

Submitted by: Brian Francis Green
Prep Time: 1 Hour 15 Minutes

Cook Time: 45 Minutes
Ready In: 2 Hours

Yields: 8 servings

"As a little boy I grew up helping my mother make apple and fruit pies. She was from Cork in southern Ireland so I'm guessing the recipe is Irish and possibly the same one her mother taught her. Sadly my mum is no longer with us, but her legendary apple pie lives on in my memory. I promise you will love this pie!"

INGREDIENTS:
1 1/2 cups all-purpose flour
3/4 cup cake flour
1/2 teaspoon salt
1 tablespoon white sugar
1 cup unsalted butter
3 tablespoons shortening
1/4 cup sour cream
1/8 teaspoon lemon juice
5 large Granny Smith apples - peeled, cored and sliced
1/2 cup white sugar
2 tablespoons all-purpose flour
1/2 tablespoon ground nutmeg
1/8 teaspoon lemon juice
1 egg, beaten

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
2. To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
3. Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
4. To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
5. Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
6. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.

Irish Bannock

Prep Time: 15 Minutes

Cook Time: 40 Minutes
Ready In: 55 Minutes

Yields: 8 servings

"This is a round buttermilk loaf with currants that resembles nothing so much as a giant scone. Enjoy this bread for breakfast."

INGREDIENTS:
2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
1 cup buttermilk
1/2 cup dried currants

DIRECTIONS:
1. Combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture with pastry cutter. Add buttermilk until dough is soft. Stir in currants.
2. Turn dough out onto a lightly floured surface. Knead for 5 minutes, or until smooth. Form dough into a 7 inch round. Place on a lightly oiled cake pan or cookie sheet. Cut 1/2 inch deep cross side to side. Score with cross 1/2 inch deep on the top.
3. Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.

Colcannon

Yields: 5 servings

"This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage."

INGREDIENTS:
1 pound cabbage
1 pound potatoes
2 leeks
1 cup milk
Salt and pepper to taste
1 pinch ground mace
1/2 cup butter

DIRECTIONS:
1. In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
2. Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
3. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

Corned Beef and Cabbage

Prep Time: 20 Minutes

Cook Time: 3 Hours
Ready In: 3 Hours 20 Minutes

Yields: 8 servings

"This recipe takes time but you won't be disappointed. Give yourself a little luck o' the Irish with this Americanized version of an Irish feast. Serve with butter and Irish soda bread."

INGREDIENTS:
4 1/2 pounds corned beef brisket
5 black peppercorns
1/2 teaspoon garlic powder
1 onion, peeled and left whole
2 bay leaves
1 pinch salt

1 small head cabbage, cored and cut into wedges
6 large potatoes, quartered
4 large carrots, peeled and sliced
1/4 cup chopped fresh parsley
2 tablespoons butter

DIRECTIONS:
1. In a 6 quart Dutch oven, Place the beef brisket, peppercorns, garlic powder, onion, bay leaves and salt. Fill pan with water to cover everything plus one inch. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
2. Once the meat is done, add the cabbage, potatoes and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any oil that comes to the surface. Stir in the butter and parsley. Remove the pot from the heat.
3. Remove meat from the pot and place onto a serving dish and let rest for 15 minutes. Also remove vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

Irish Lamb Stew

Submitted by: Danny O'Flaugherty

Prep Time: 20 Minutes

Cook Time: 2 Hours 25 Minutes
Ready In: 2 Hours 45 Minutes

Yields: 10 servings

"Juicy cubes of lamb are tossed in seasoned flour and browned in bacon fat - and that's just the start of this rich and hearty stew! Garlic, onion, beef stock, carrots, potatoes, thyme, bay leaves, and wine all converge to make a one-pot Irish feast."

INGREDIENTS:
1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

DIRECTIONS:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown the meat in a frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and sauté till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Simple Scones

Yields: 8 servings

"Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats."

INGREDIENTS:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg

DIRECTIONS:
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Now, I think you are green with envy, that you aren’t at the table now with all of these delicacies in front of you and BAM, you get pinched and you are awake and it is all there, just waiting for you. Make these recipes and you will be one that people will talk about as they are green with envy. Happy St. Patty’s Day!!! And enjoy!

Chicken Soup………..and “Soul”…….

Did you ever have one of those days when you have to have “soul” food? Well, last night was my night. It was cold and windy, and my wife hadn’t arrived home from work yet. I thought wouldn’t it be nice to have something for dinner that we both like, that is simple and fast, (duh, that is what I do best), so when she walked into the house she would smell the best smell of all, hot chicken stock boiling on the stove. In a couple of blogs ago, (Saturday, January 14, “The Dreaded “D” Word----) I gave you a recipe for Klotski, an Old Russian, (or my mom’s), invention for “soul” food. It is the best. I do it a little different; my version is faster, isn’t that the way it is now? I just use instant chicken bouillon, eggs, milk and enough flour to make a base that you use an ice teaspoon to dole out one at a time and drop into the soup and let it float to the top, sort of like dumplings. That is about all you do, it is hot and steamy, and tastes so good. We just put some dill on top go into the family room and flick the switch for our instant fire place and sit down and cover ourselves up with whatever blanket or afgan that is available, and watch some Tivo, usually Ellen Degeneres, or Oprah Winfrey. Last night I went and rented a copy of the “Aviator”, the movie based, (loosely) on Howard Hughes life. It was amazing to see how he developed that psychological thing about germs. (I think we all have some of that, but not to his extent….especially in the food business), Well, anyway, when I grew up I lived in the same area that he tested the “spruce goose” as they called it and it was in a shed, floating, after it’s one and only maiden voyage. We used to fish next to it, if I remember correctly the wings were off and just the hull was there, the wings were stored somewhere else. He was quite the celebrity in those days, he was always splashed around on the newspaper with all of his starlets that he dated, and I think they wanted to be, (also), celebrities. So I sort of grew up with him, I wanted to be just like him…….I think a lot of young men did in those days. It was sad to see what happened to him at the end. He had such promise and such dreams. I am sure if he lived and didn’t have those afflictions, (that basically took him down), that the world would definitely be changed for the better, at least in the aviation area. I don’t know why I do that, I sort of move away from my original theme and into something totally different. But, I guess that is what I do when I am sitting at the computer and writing about my experiences. I think we all do that, or do we??? Well, anyway I am back to the living and want to give you some of the best of the best chicken soup recipes, and here they are:

Mother-in-law Chicken Soup
Prep Time: 10 MinutesCook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 40 MinutesYields: 6 servings

"A simple nourishing soup made with plenty of chicken and rice.”

INGREDIENTS:
1 (4 pound) whole chicken
2 (14.5 ounce) cans chicken broth
1 onion, quartered
1 stalk celery
1 carrot
1 1/2 cups uncooked long-grain rice

DIRECTIONS:
1. Rinse chicken and place into a large stockpot. Add broth and water to cover. Put in the onion, celery stalk and carrot. bring to a boil, reduce heat and simmer until the chicken is falling off the bones, about 45 minutes.
2. Remove chicken from the broth and set aside to cool. Discard onion, celery and carrot. Add rice and continue to simmer for 20 minutes, until rice is tender. Separate the chicken meat from the bones and skin. Shred and return to the pot. Serve hot with corn bread and salad.


Cheese and Broccoli Chicken Soup
Rated: 5 out of 5 by 169 members
Prep Time: 10 MinutesCook Time: 1 Hour
Ready In: 1 Hour 10 MinutesYields: 10 servings

"This is a thick and creamy cheddar cheese soup with chunks of chicken meat and broccoli florets."

INGREDIENTS:
1/2 cup butter
1 cup all-purpose flour
11 cups water
3 cubes chicken bouillon
2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
2 heads fresh broccoli, cut into florets
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 cup light cream
3 cups shredded Cheddar cheese

DIRECTIONS:
1. In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
2. In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
3. Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.

Cream of Chicken Soup

Yields: 4 servings

"Roux-thickened milk is the base for this creamy chicken soup seasoned with garlic powder and black pepper."

INGREDIENTS:
4 cups milk
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 tablespoons white sugar
2 cups finely chopped, cooked chicken meat
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
1/2 teaspoon garlic powder

DIRECTIONS:
1. In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.
2. Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.
3. If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.


Mexican Chicken Soup
Prep Time: 20 MinutesCook Time: 1 Hour 20 Minutes
Ready In: 1 Hour 40 MinutesYields: 6 servings

"Tired of plain old Chicken Soup? Try this spunky Mexican inspired masterpiece. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips."

INGREDIENTS:
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons taco seasoning mix
1 tablespoon vegetable oil
1/2 cup chopped onions
1/2 cup chopped celery
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
1 cup water
3 (14 ounce) cans chicken broth
1 cup diced tomatoes
1 tablespoon chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado - peeled, pitted and diced

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
2. While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.

It is raining outside and in the 40’s!!!!

That might not be an interesting way to start today, but, if you live in the Pacific Northwest, you might be excited especially, in Spokane Washington. This means finally the weather is looking better. It means the days are getting longer and it is raining right now, not snowing or in the single digits temperatures. In other words the ground hog that forecasted the weather is partially right. Oh well, at least we can start thinking about planting and getting ready for the fantastic weather coming up. No, is doesn’t mean that I will break out the barbeque or start wearing shorts, (not a good sight), but making plans. It seems that Spring makes you get a renewed feeling of, (basically), YES. I am planning on putting up a wind break this year. It won’t help until next year, but at least it will stop the tunnel of wind that blows through to my backyard and the fences we put up for our yard. It seem the tunnel created by some tall houses in our back yard, makes the wind blow a lot faster than normal and it keeps knocking my fence down at it’s weakest point and I have to keep putting my fence up, since the person, (I use that term loosely), put our fence up last year, in his group of customers we were last of the group, (he quit the fence business after ours), so you can see why he didn’t care. He did a terrible job, I threatened to stop my last few payments, but he hasn’t asked for them. I think that he realized he did a very bad job of putting my fence up, I noticed the other fences he did are not having the problems that I am experiencing. So to counteract his poor job, I have to plant these really fast growing and tall “Lombardy” Poplar trees to break the tunnel of wind. I am going to explain what the tunnel has done. It blows so fast, it picked up my old gas barbeque and moved it about 5 feet and toppling it over onto the lawn. It also pick up my patio table which was on it side next to the barbeque and moved it about 10 feet along with all of the chairs. So you can see why I am taking such drastic measures. The trees will look good and serve a much needed “other” purpose. I know that my neighbors won’t like the rustling of branches and the leaves, but what other option do I have. Maybe if I purchased a big plastic bio-dome that would cover my entire house and yard. But, the wind would probably move it 10 feet on the first blast, which is ten feet of it lying in the street in front of me. That isn’t a nice picture, (I guess the bio-dome theory is out), sometimes I miss our old house that had a bunch of hardwood trees surrounding it. You would hear the wind sometimes, but not like this. Well since it is raining and the weather is sort of “wet”, I think it is time for some new recipes. Nothing I like more than brunches, I think they make it an easier day. Just think you sleep in late and eat a late breakfast instead of lunch and you don’t have to cook a third meal, you just eat a ton of BRUNCH!!!

Sausage Gravy:

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
Yields: 4 servings
"This is my version of sausage gravy...the best! Pour over hot biscuits. Very fattening and good! Follow these directions and you won't be disappointed!"

INGREDIENTS:
1 (12 ounce) package maple flavored sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
Salt and pepper to taste

DIRECTIONS:
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season it with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

Blueberry Sauce

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Yields: 8 servings
"Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well."

INGREDIENTS:
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon

DIRECTIONS:
1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin the sauce with water if it is too thick for your liking.

Mom’s Good Cinnamon Rolls

Prep Time: 1 Hour 30 Minutes
Cook Time: 30 Minutes
Ready In: 2 Hours
Yields: 12 servings

"Easy to make yeasted cinnamon rolls that are tied into bow shapes and baked in a pan."

INGREDIENTS:
2 (.25 ounce) packages active dry yeast
1/3 cup white sugar
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon salt
6 1/2 cups all-purpose flour, divided
2 eggs
1/3 cup vegetable oil
1/2 cup white sugar
2 teaspoons ground cinnamon

DIRECTIONS:
1. In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
2. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
3. Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 30 minutes, until golden.

Zippy Egg Casserole

Prep Time: 15 Minutes
Ready In: 9 Hours 45 Minutes
Yields: 12 servings

"This egg casserole has a little zip to it due to the pepperjack cheese! A big hit at church

INGREDIENTS:
1 pound pork sausage
1 (5.5 ounce) package seasoned croutons
1 1/2 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded pepperjack cheese
8 eggs
1 pint half-and-half cream
1 1/2 cups milk
1 1/2 teaspoons dry mustard
1 tablespoon minced onion
salt and pepper to taste

DIRECTIONS:
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Then, layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the cooked sausage.
3. In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight.
4. The next morning, bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let it sit for 20 minutes before serving.

Almond French Toast

Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour 50 Minutes
Yields: 6 servings

"Toasted almonds make a delectable coating for tasty French toast!"

INGREDIENTS:
1 cup slivered almonds
3 eggs
1 cup milk
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder

1/2 teaspoon almond extract
1 teaspoon vanilla extract
12 thick slices French bread
3 tablespoons canola oil
3 tablespoons butter
confectioners' sugar for dusting (optional)

DIRECTIONS:
1. Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
2. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour.
3. Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,

Sausage and Sassy Scrambled Eggs

Yields: 7 servings
"Wake up to a hearty breakfast of spicy scrambled eggs and delicious turkey breakfast sausage links!"

INGREDIENTS:
1 (1.48 pound) package turkey breakfast sausage Links
2 tablespoons butter or margarine
10 large eggs
1/4 cup 2% low-fat milk
1/2 cup finely diced red bell pepper
1/2 cup thinly sliced green onions
3/4 teaspoon salt
3/4 teaspoon hot pepper sauce
1/2 cup shredded Cheddar cheese

DIRECTIONS:
1. Cook sausages according to package directions. Meanwhile, melt butter in a large deep skillet over medium-high heat. In a medium bowl, beat together eggs, milk, bell pepper, green onions, salt and pepper sauce. Pour into skillet. Cook, stirring occasionally, until eggs are set, 5 to 6 minutes; sprinkle with cheese and serve with sausages.

Pizza, Pizza, Oh! Pizza

Well, this is part 2 of 2, does that make sense? Anyway, I promised that I would go over some recipes of pizza and some other tidbits of information. Well here are the tidbits first.

http://whatscookingamerica.net/History/Pizza/PizzaHistory.htm There was so much I couldn’t cut and past that. So I hope that you aren’t too bored. It is very interesting to see the history of pizza. I remember pizza….What can I say. My earliest recollection was when my Mom would make it from scratch. It was a very easy process. You just make the dough, spread it out on a pan, put some sauce and other goodies on top, sprinkle the cheese and throw it into the oven. It always didn’t come out right, it could have burned sometimes, and my Mom wasn’t much of a pizza maker. But, it was the thought that counted. Our pizza crust was usually very brown and sort of crispy like a pretzel, in fact I think it was a pretzel......Forgive me Mom, I was just kidding…..I remember my sister taking over the reins of pizza making. She did okay, but she would buy those rolls of pizza dough and spread them out and pour over the contents of the box, and sprinkle the fake cheese on top and put on whatever protein that felt comfortable using and Voilà, it was done. It was funny, that pizza crust also tasted and had the consistency of pretzels, Well, what I say my Mother like Daughter. I am sure my sister will be calling me after she reads this one. I know for a fact, she makes a fantastic pizza now. So, I hope I made up for the last (truthful) comment. ( Today we have every kind of pizza in the frozen food section of our stores, in every grocery story, they have fresh and cooked. I have a few favorites, and they are made my Papa Murphy’s, the Garlic Chicken and the Cowboy, two of my most favorite ever. Try the Garlic Chicken and you will know why. You will probably eat the whole thing. Well, here are some of the recipes I told you about. I hope you enjoy them. Some of these are difficult to make, but the satisfaction of doing it yourself and enjoy watching your family devour it, is worth the effort. So for the purest of us….

Who else can make the one of the nation’s best pizza…..duh, Chicago.

Chicago Deep Dish Pizza

Crust:
Ingredients:

2 packages quick-rise dry yeast

2 cups tepid water (90 degrees F)

1/2 cup vegetable oil

4 tablespoons olive oil

1/2 cup cornmeal

5 1/2 cups flour, divided

Directions:
Dissolve yeast in water. Add oils, cornmeal, and 3 cups of the flour. Beat for 10 minutes with a mixer. Mix in the additional 2 1/2 cups flour. Knead for several minutes. Pour the dough onto a plastic countertop and cover with a very large metal bowl. Allow to rise until double in bulk.
Punch down and allow to rise again.
Punch down a second time and you are ready to make pizza. Oil a round cake pans with olive oil. Put a bit of dough in each and push it out to the edges, using your fingers. Put in enough dough so that you can run the crust right up the side of the pan. Make it about 1/8 inch thick throughout the pan.
Filling

1/3 pound sliced Mozzarella cheese

2 cups canned plum tomatoes, drained and squished

1 teaspoon basil

1 teaspoon oregano

2 cloves garlic, peeled and crushed

Salt, to taste

3 tablespoons grated Parmesan cheese

3 tablespoons olive oil
Directions:

Place the cheese in tile-like layers on the bottom of the pie. Next put in the tomatoes and the basil, oregano, garlic, and salt, reserving the Parmesan cheese for the top. Sprinkle Parmesan cheese over the top. Drizzle the olive oil over the top of the pie and you are ready to bake at 475 degrees F until the top is golden and gooey and the crust a light golden brown. This should take about 35 or 40 minutes.
Additional variations:
Before you put on the Parmesan cheese and olive oil drizzle you might like to add Italian sausage, yellow onions, peeled and diced, pepperoni, sliced thin, mushrooms, sliced, green sweet bell peppers, cored and sliced thin.

Another Version:

Chicago Style Italian Sausage and Pepper Deep Dish Pizza

Difficulty: Easy Yield: 2 (12-inch) pizzas
Ingredients:

2 tablespoons olive oil

4 cups thinly sliced yellow onions

Salt

Freshly ground black pepper

4 cups thinly sliced green bell peppers

1 pound Italian sausage links, cut into 1/2-inch pieces

1 recipe of Basic Pizza Dough

12 ounces grated mozzarella cheese

2 cups tomato sauce

2 tablespoons dried oregano

Directions:
Preheat the oven to 400 degrees F. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté for 2 minutes. Add the peppers. Season with salt and pepper. Continue to sauté for 3 minutes. Remove from the heat and set aside. In a large sauté pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels. Divide the dough in half and roll into a 14-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Sprinkle each pizza with 6 ounces of the grated cheese. Spoon 1/2 of the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Spread 1 cup of the tomato sauce over the top of each pizza. Sprinkle each pizza with 1 tablespoon of oregano. Bake the pizzas for 25 to 30 minutes or until golden brown. Remove the pizza from the oven and cut into individual servings.

Impossible Hamburger Pizza

Ingredients:
Crust

2 1/2 cups Bisquick Baking Mix 2/3 cup hot water

1 envelope active dry yeast

Meat Mixture

1 pound lean ground beef

2 teaspoons oregano leaves

1/2 cup onion, chopped

1/4 teaspoon pepper

1 (15 ounce) can tomato sauce

Topping

1/2 cup green bell pepper, chopped

1 cup Parmesan cheese, grated

2 cups mozzarella or Cheddar cheese, shredded

Preheat the oven to 425 degrees F.
Directions:
Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes.
While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside.
Divide the dough in half. Roll each half on an ungreased baking sheet into a 13 x 10-inch rectangle or on a pizza pan 12 inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes.
Cut into squares or wedges and serve.

This is a little different, but I think you will like it………

Taco Pizza

1 pound ground beef

1 (16 ounce) can tomato sauce

1 package taco seasoning

1 (8 ounce) can crescent rolls

1/2 pound American cheese, cubed

1 cup shredded lettuce

1/2 cup chopped tomato
1/4 cup black olive slicesSour cream

Brown the meat; drain. Stir in tomato sauce and taco seasoning mixes; simmer 5 minutes.
Unroll dough; press onto bottom and sides of ungreased 12-inch pizza pan. Prick bottom and sides with fork. Bake at 375 degrees F for 10 to 12 minutes or until golden brown.
Cover crust with meat mixture; top with cheese. Continue baking until cheese begins to melt. Top with remaining ingredients.
Serve with sour cream.
Serves 4 to 6.

Instead of cold pizza for the next morning, surprise you family with this. It will knock their socks off.

Breakfast Pizza

1 pound bulk pork sausage 1 package (8) refrigerated crescent rolls 1 cup frozen loose pack hash brown potatoes, thawed 1 cup shredded Cheddar cheese 5 eggs 1/4 cup milk 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons grated Parmesan cheese

Cook sausage until browned; drain well. Separate dough into 8 triangles. Place in slightly greased 12-inch pizza pan, with points toward the center. Press over bottom and up sides to form crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese.
In a bowl, beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan cheese over all. Bake at 375 degrees F for 25 to 30 minutes.
You can use Monterey jack or Swiss cheese. Also, you can use about 1 1/2 cups potatoes instead of 1 cup.

Talk about surprisingly easy…….perfect when you are in a rush and want something good and fast for the big game.

During the Game Pizza

1 (14 ounce) jar pizza sauce 1 loaf French bread, split lengthwise and toasted 1 1/2 cups thinly sliced pepperoni 2 (4 ounce) cans sliced mushrooms, drained 2 green bell peppers, sliced into rings 2 cups shredded mozzarella cheese

Preheat oven to 425 degrees F. Evenly spoon sauce over toasted bread. Evenly top with pepperoni, mushrooms, green peppers and cheese. Bake 20 minutes or until heated through.
Serves 6.

Basic Pizza Dough

Recipe SummaryDifficulty: Easy Yield: dough for 2 (12-inch) pizzas

Ingredients:

1 package of active yeast 2 teaspoons sugar 1 cup warm water (110 degrees F) 1/4 cup lard 3 to 4 cups flour 2 teaspoons salt Oliveoil

Directions:

In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

Chocolate Pizza

Difficulty: Medium Prep Time: 10 minutes Cook Time: 30 minutes Yield: 6 servings

Ingredients:

1 home made pizza dough or use one of the recipes above, or purchased pizza dough 2 teaspoons of buttter melted 1/4 cup chocolate-hazelnut spread (recommended: Nutella) 1/2 cup semisweet chocolate chips 2 tablespoons milk chocolate chips 2 tablespoons white chocolate chips 2 tablespoons chopped hazelnuts, toasted

Position the oven rack on the bottom of the oven and preheat to 450 degrees F. Directions: Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.

Well you have it all, I am sure you all have your “best” of the best pizza’s out there, but I hope that you will try these and see if you like the real best of the best. See you later.

Popcorn, pizza, pfantastic and pforever-----

Obviously, I have a thing for “p”‘s. The first one is the subject for me today. Popcorn, again this is going down my memory lane, I hope you don’t mind. I was about 8 years old when I first was introduced to that wonder smell and flavor of buttered popcorn. I think we all know what I mean about that don’t we? Well, one of my brothers, which I had 3, let me hang out at our “downtown” theater, you know that kind that were built with just one screen, and it had a stage that announcers with microphones that they would tap to see if was working and would make the usual announcement about not smoking in the theater, but in the glass enclosed balcony, (I guess even back then they had a place for smokers). He would talk to us and set up the mood of the movie. Also, we ushers that used flashlight to keep the older kids from smooching, back then that is all they did. Boy, times they are a changing. (That’s another story) Well, anyway, I watched my brother unfold popcorn boxes, know the kind that were square and were smaller and the base and large on top. They were usually red and white striped, I think. Well, I was given the opportunity to unfold these. They usually came flattened in a box, and you had to push them together with both your hands the flip down the bottoms with your fingers to get in to close and stack them on top of each other. I had a problem getting coordinated at first, but I became very proficient at it. So, much so, the manager of the theater would always let me do it. I became so fast, it became a game with me; I would see how fast I could get the whole box emptied between movie shows. I remember taking them out to the candy/popcorn counter and I would smell that fresh popped popcorn, I don’t know what they did, but it would make me to start drooling immediately. Also, it was fun to watch all of those “younger”, ( don’t see how that could be), kids looking at all of the candy with huge eyes, taking in all of the color and dreaming of having just the right one in their hand and their mouths. I remember, dots, crows, sugar babies, Ju-Ju-Bees, (which I didn’t like because they always got caught in my teeth), Bit-O-Honey, Butterfinger, black licorice, (I don’t remember the red stuff, maybe it came late), and candy bars like three musketeers, that seemed bigger back then, but they were thicker, not longer and would break into threes, hence the name. (Below is a list of all the 50’s candy). Boy what memories and I know I had all of these at some time of my youth. I am surprised that my teeth aren’t all gone. Anyway, I would get a pass for the theater from all of my hard work. I think it was worth 25 cents back then. I worked like a dog for a 25 cent movie pass. Boy did that manager know what he was doing and that he had a dumb kid doing all of his hard work. Eventually, I would get two passes and then three; I guess he was feeling guilty. This went on for several months, until one day he “let” me clean the back of the chairs for a whopping 10 movie passes. Wow, I was in heaven, until I got into the theater with my bucket of soapy water to start with the first row and then finish up to the last row, do you know how many chairs there are? I think there is a thousand, at least it felt that way, I also remember that sticky feeling on the bottom of your shoes from all of the soda pop that people spilt and chewing gum that was on the back of the chairs and other places. After that experience I didn’t want anything to do with the theater. That manager didn’t know what a gem he had in me, or was it a dumb, innocent and inexperienced kid, any way I had free-range of the theater, I would go upstairs to the balcony and remember the awful smell of smoke and I would go down behind the screen and pick up the microphone and turn it on and tap it a few times. Also, I learned a trick that my brothers taught me. I would open the exit door for them and their friends. It was quite the experience. All of this was because of the smell of freshly popped popcorn…..any way I have some recipes for popcorn I’ll tell you more about pizza later on in another story. I just had to use the “P’s”.

The Candy List for the 50's
5th Avenue bar, Almond Joy, Anise Squares, Atomic Fire Balls, Baby Ruth, Barley Drops, Barley Pops, Bazooka Bubble Gum, BB Bats, Beemans gum, Bit-O-Honey, Black Jack gum, Black Taffy, Bon Bons, Boston Baked Beans, Bun, Burnt Peanuts, Butterfingers, Canada Mints, Candy Buttons, Candy Cigarettes, Candy Drops, Candy Necklace, Carmel Creams (Bulls Eyes), Caramel Squares, Charleston Chews, Cherry Mash, Chick-o-Sticks, Chiclets, Chocolate Cigarettes, Chocolate Gold Coins, Choward's Scented Gum and Violet Mints, Chuckles, Chunky, Cinnamon Tooth Picks, Circus Peanuts, Clark Bar, Clove gum, Coconut Stacks, Cotton Candy, Cracker Jack, Crows, Dentyne Gum, Dots (Mason Dots), Dubble Bubble Gum, Flicks, French Chew (Bonomo's replacement), Goo Goo Cluster, Goobers, Good & Plenty, Heath, Hershey Milk Chocolate Bar, Hershey Kisses, Honey Combed Peanuts, Horlick's Malted Milk Tablets, Ice Cubes, Indian Brand Pumpkin Seeds, Jaw Breakers, Jelly Nougats, Jelly Rings, Jujubes, Jujyfruits, Junior Mints, Kits, Lemonheads, Licorice Babies, Licorice Bites, Licorice Laces, Licorice Pipes, Licorice Snaps, Licorice Wheels, Life Savers, Lik-m-Aid, Mallo Cups, Marshmallow Ice Cream Cones, Mary Janes, Milk Duds, Mounds, Moon Pie, Necco Wafers, Nestle Milk Chocolate, Nestle Crunch, Nik-L-Nips (wax syrup bottles), Oh Henry, Orange Slices, Pay Day, Peach Buds, Peanut Butter Bars, Peanut Brittle, Peanut Patty, Pez, Planter's Peanut Bar, Pop Corn Balls, Raisinets, Red Hot (Raspberry) Dollars, Red Hots, Reed's Candy Rolls, Rock Candy, Root Beer Barrels, Saf-T-Pops, Salt Water Taffy, Satellite Wafers, Sen Sen, Sky Bar, Slo Pokes, Smarties, Smith Brothers Cough Drops, Sno Caps, Spearmint Leaves, Squirrel Nut Zippers (Chews), Stick Candy, Sugar Baby, Sugar Daddy, Teaberry Gum, Tootsie Pops, Tootsie Roll, Valomilk, Walnettos, Wax Fangs, Wax Lips, Whoppers, Zagnut, and Zero

Here is a recipe that fits the topic perfectly-----

Pizza Popcorn

Ingredients:

2 tablespoons grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian herb seasoning

1 teaspoon paprika

1/2 teaspoon saltPepper

2 quarts hot popcorn

Directions:

In blender, blend cheese, garlic powder, Italian seasoning, paprika, salt and pepper about 3 minutes. Place popcorn in large bowl; sprinkle with cheese mixture. Toss to coat evenly.
Makes 3 quarts.

Popcorn Snack Mix

Ingredients

3 quarts popped popcorn

2 1/3 cups salted peanuts

2 cups pretzel sticks

2 cups miniature cheese crackers

1/3 cup butter or margarine, melted

3/4 teaspoon salt

3/4 teaspoon curry powder

3/4 teaspoon garlic powder

3/4 teaspoon onion powder3/4 teaspoon steak sauce

Directions:

In a large bowl, combine popcorn, peanuts, pretzels and crackers. Combine remaining ingredients. Pour over popcorn mixture; toss to coat. Place in 2 ungreased 15 x 10-inch baking pans. Bake, uncovered, at 250 degrees F for 1 hour; stir every 15 minutes.
Store in an airtight container when cool.
Yields about 4 quarts.

Cheddar Bacon Popcorn

Ingredients:

5 slices bacon, cooked crisp and crumbled

10 cups popped corn

1/4 pound sharp Cheddar cheese, finely grated

Directions:

Preheat oven to 250 degrees F.
In a large baking pan, combine bacon, popcorn and cheese. Bake for 3 to 5 minutes or until cheese is just melted.

Now for the sweet stuff-------

Baked Caramel Corn

Ingredients:

1 cup butter or margarine

2 cups firmly packed brown sugar

1/2 cup light or dark corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

6 quarts popped popcorn, unsalted

Directions:

Melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes.
Remove from heat. Stir in baking soda and vanilla extract. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking pans. Bake at 250 degrees F for 1 hour, stirring every 15 minutes.
Remove from oven; cool completely. Break apart.
Makes about 5 quarts.

Butterfinger Popcorn Balls

This recipe's "hands-on" preparation is a thrill for kids and results in a sweet and chewy combination of chopped Butterfinger, crunchy popcorn and miniature marshmallows. Easy to make and fun to decorate, Butterfinger Popcorn Balls will be a smash at your next Halloween bash.
Ingredients:

6 cups popped popcorn

3 (2.1 ounces each) NESTLÉ BUTTERFINGER Candy Bars, chopped

1/4 cup (1/2 stick) butter or margarine

3 1/2 cups miniature marshmallows

Nonstick cooking spray

Directions:

Combine popcorn and chopped Butterfinger in large bowl.
Melt butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth.
Pour over popcorn mixture; quickly toss to coat well. Spray hands with nonstick cooking spray. Form popcorn mixture into six 3-inch balls. Place on wax paper to cool. Store in airtight container.
Serving size: 6

M&M Peanut Butter Popcorn

Directions:

10 cups popped popcorn

1/2 cup plain M&M's

1 tablespoon butter

1/2 cup peanut butter

1/2 cup granulated sugar

1/4 cup honey

1/4 cup light corn syrup

1/2 teaspoon vanilla extract

Directions:

Put popcorn and candies into large bowl.
Grease the sides of a medium-size pan with the butter. Put sugar, honey and corn syrup in a pan. Set the pan over medium heat. Bring to a full rolling boil. Stir sugar mixture carefully with a large wooden spoon for 3 minutes, then remove pan from heat. Add peanut butter and vanilla extract to hot syrup, being careful not to let syrup splatter. Stir with a wooden spoon until peanut butter is melted and smooth. Pour peanut butter mixture over popcorn and candies. Mix with 2 large spoons until popcorn is completely coated. Spoon onto a large pan and spread. Let cool. Break into bite-size pieces.

Popcorn Haystacks

Ingredients:
1 quart popped popcorn

1 cup peanuts

3 ounces chow mein noodles

12 ounces chocolate chips

Directions:
Toss popped corn, peanuts, and cm noodles together in large bowl. Set aside.
Place chocolate chips in glass bowl. Microwave on medium-high for 3 minutes. Pour over popcorn mixture. Toss until well mixed. Place spoonfuls of the tossed mixture onto wax paper. Cool until firm. Store in tightly covered container.
Makes 24 haystacks.

Well, are you eager to go out there and make a feast of popcorn? I know I am. There are so many recipes. I could only give you a few.