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.  :)

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.