Wednesday, September 8, 2010

Carmel Popcorn

This is a family favorite.  My mother always seems to misplace the recipe for this so I thought I would put it up on my blog so we can pull it up whenever we need it. Conference time is coming and we usually get together and end up making this.  It is so addicting. This picture was actually taken in Aug. of 2009 but I never did get it posted.

Carmel Popcorn

3 gallons popped corn
2 1/4 cup brown sugar
1 can sweetened condensed milk
1/2 cup margarine/butter
1 cup corn syrup
1 tsp. vanilla
pinch of salt

Pop pocorn in two BIG bowls...Please please please pull out the kernels that made it into the bowl without popping.  Of course make sure your hands are nice and clean before you do this as you will be sifting through trying to find them.  One of my biggest pet peeves is finding a ton of kernels in my carmel popcorn. I am not perfect and will occasionally find one or two but it's better than finding twenty or thirty.  YUCK!  To make it easier I usually pop one bowl and then scoop up the popcorn in the second bowl so all the dead kernels fall to the bottom.  You will need to have another container out after you filled up your second bowl so you can transfer the popcorn to look for dead kernels.  Make sure your bowls are big enough to hold the 3 gallons of popcorn in.  You should have about 1 1/2 gallons in each bowl. 

After you popped the corn start on your carmel.  Over medium heat cook ingredients to a soft boil stage. Keep a cold cup of water to drop your hot carmel in.  To see if it's ready stir the carmel in the water with your fingers to see if you can make a soft ball out of it.  That way you know it is ready to pour over the popcorn.  Once it is ready add the tsp. of vanilla. Quickly stir it and remove from heat.  Split the carmel between the two bowls and stir quickly. 

Let cool a bit before you eat it because you will burn your fingers and mouth.  It's hard to wait because we just want to start eating it right away.  Be sure to keep it stored covered.  I am not sure how long it is good for because it usually is gone in a day or two anyway.  :)

Wednesday, September 1, 2010

Spinach Pasta Salad

And I thought Spinach was gross........

I feel like I am in Heaven when I am eating this baby up.  It is soooo good.  I really need to make it at least a couple times a month. I am sure some of you have seen different versions of this salad. I got this one from a friend of mine. I am not sure where she got it from but it is too good not to share.  So, here ya go.

Spinich Pasta Salad

The dressing:
1 cup Canola oil
1/3 cup Soy Vay Veri Teriyaki Sauce
1/3 cup Rice Vinegar
1/3 cup Cider Vinegar
1/2 tsp Salt
1/2 tsp. pepper
6 T. sugar

Salad ingredients:
8 oz. bowtie pasta (cooked and drained)
1 bag spinach
1 cup craisns
1 small can mandarin oranges
3-4 green onions
1 cup peanuts or cashews
2 cups or 2 cans chicken
1/2 cup sunflower seeds (opt)

About 3 hours before serving, put pasta and chicken in a bowl and pour about 1/2 - 2/3 of the dressing over it and let soak (you can do this overnight too). When ready to serve, add all ingredients and mix until they are coated with dressing. Let each person add more, if desired. Serves about 4....or more if you have it as a side dish.

I have it set up like a buffet.  So you can put whatever you want on it.  If you don't like the pasta then just use more chicken.  It really is delicious.

Saturday, May 22, 2010


If you follow the instructions really good then you shouldn't have a problem on these babies!

Ready set go:

Grab your purse.  Get in car....Start into Dunford donuts parking lot.  Grab a box and go to for donuts.....get in home.....Open box....Eat!  See, Simple!

Thursday, May 20, 2010

The Cheesecake....and The Recipe

Decadent Turtle Cheesecake

This recipe is taken from one of my most favorite Recipe books "Favorite Brand Name Best-Loved Chocolate Recipes."  Here is what you have been waiting for:

2 cups crushed chocolate cookies or vanilla wafers (about 8 ounces cookies)
1/4 cup (1/2 stick) butter, melted
2 1/2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 1/2 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons vanilla
3 eggs
2 tablespoons whipping cream
       Caramel & Chocolate
          Toppings (recipes follow)
3/4 cup chopped toasted pecans

Prehat oven to 450 degrees. For crust, combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.

For filling, beat cream cheese in large bowl with electric mixer until creamy. (You may want to look at the tip here at See Jane in the kitchen. This is an awesome tip.) Beat in sugar, flour, salt and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Blend in cream. Pour over crust. (Don't forget the whipping cream. I did, oops, but it still turned out fine.)

Bake 10 minutes; reduce oven temperature to 200 degrees.
Continue baking 35 to 40 minutes or until set. Loosen cake from rim of pan; cool completely before remving rim of pan. Meanwhile, prepare Caramel and Chocolate Toppings.

Drizzle cake with toppings. Refrigerate. Sprinkle with pecans before serving.

CARAMEL TOPPING: Combine 1/2 (14-ounce) bag caramels and 1/4 cup whipping cream in small saucepan; stir over low heat until smooth.

CHOCOLATE TOPPING: Combine 4 squares (1 ounce each) semisweet chocolate or 4 ounces semisweet chocolate chips, 1 teaspooon butter and 2 tablespoons whipping cream in small saucepan; stir over low heat until smooth.

(I just drizzle the toppings with the spoon I stir it with.  I have tried different ways but have found one I really like.)

Tuesday, May 18, 2010

My favorite Cheesecake

Just a preview of the recipe to come. Have been busy lately with a new position at work but just you wait. Enjoy the picture for now. The recipe will follow soon.

Wednesday, April 14, 2010


I told you that you could do Pizza with the same dough I do regular rolls with or Cinnamon rolls with. Well, last night we had pizza. So here are some pictures of the dough again. Go here for the recipe.

I used my awesome stone pan to roll my dough on. Keep it about an inch away from the edge of the pan. Spread with Pizza sauce, layer with Pepperoni, bake at 375 for 13 minutes, pull out and sprinkle cheese on it and bake for another 2-3 minutes...until cheese is melted. Be sure to eat some pepperoni while you are layering it on the pizza. That is the funnest part. I mean come on, you want to make sure it tastes good. Slice...serve...enjoy. I actually made my husband a calzone with it. I placed pepperoni, ham, and cheese inside after brushing it with pizza sauce first. I then folded it over, poked it with a fork, and baked for about 13 minutes. I heated some extra sauce for him and just spread it on top after it was done. I would have added more filling but I didn't have some of his favorite toppings so it was just a simple calzone.

Monday, April 12, 2010

Cinnamon Rolls

WHAT? It is true. I am posting again. I have been very lazy, busy, o.k. just lazy. I made these Cinnamon Rolls for the Young Women in my ward and told them I would get them the recipe since I spaced typing it up for them the night I demonstrated. I have made them multiple times since I demonstrated them too but have forgotten to take pictures. I forgot to take a few pictures during this process so you only get the ones I took. Oh well.

Cinnamon Rolls

2 Tblsps. Yeast

1/4cup warm water


1/2 cup butter/margarine

2 cups warm water

1/2 cup sugar

2 tsp. salt

2 eggs

6 cups flour


Brown Sugar

Chocolate Chips (Or desired filling)

Make the yeast mixture first. In a bowl mix the 2 Tblsps. yeast and 1/4 cup warm water. I also sprinkle a spoonful of sugar over it and then lightly stir the yeast mixture. Set aside and don't disturb.

In a bigger bowl mix the butter and two cups warm water. I usually cut up my butter so it melts easier in the water. I let it sit for a minute and then stir it and make sure it is softened or melted all the way. Add the sugar salt and eggs. Mix well. Mix in 3 cups of the flour. Make sure you mix it well. At this point check on the progress of your yeast. Your yeast should have grown by now. If not you will need to do it over. THE YEAST IS THE MOST IMPORTANT THING. It may take some time to practice to get the right temperature but you will learn as you go. At this point add the yeast and stir. After you mixed it in add about 3 more cups of flour. I add a little bit at a time to make sure I get the right consistency. Sometimes I end up not adding all six cups. Just watch it. Cover and let rise for about an hour. At this point I used to punch it down and cover and place in fridge for about another hour. Because I am naughty and learned it can be down without the second rise I usually don't do the fridge rise anymore. Anyway, you will need to melt enough butter to spread over dough. Sprinkle flour down on the counter and take about 1/2 your dough and roll into a rectangluar shape. Brush melted butter on dough. Sprinkle with Cinnamon, brown sugar, and then Chocolate Chips, or raisins, or just keep them plain. Roll the dough towards you and pinch closed. Use a piece of thread to cut your Cinnamon Roll shapes. Slide thread under and cross each piece to cut. Place each roll in sprayed pan. Let rise for about 45 minutes. Place in preheated oven on 375 degrees for 12-15 minutes.

Frosting the Rolls

While the rolls are cooking make the glaze. I don't have an exact measurement. I usually just eye it. But for starters here is what you can do.

2 cups powdered Sugar

1 tsp. vanilla

1/4 cup milk (then add a Tblsp. until you get the right consistency)

When the rolls are done, pull them out and drizzle with glaze. Make more glaze as needed.

Plain Rolls

If you just wanted to make plain rolls instead of cinnamon rolls just roll out your door and use a circle shape from a cup or a cookie cutter to cut your rolls. Brush each circle with butter and roll your circle up. Place side by side in sprayed pan. Let rise for 45 minutes . Cook at 375 for 12-15 minutes. Eat plain or add butter or jam. YUM!

Just a note*** I also use this dough to make my pizza crust with. It makes for a yummy crust.