- See this recipe at Lickin The Bowl Good
Tuesday, November 17, 2009
Sunday, November 15, 2009
Sunday, November 8, 2009
My buddy, Carlene, sent me this video. I never knew you could debone a chicken wing, this is worth the watch, girlfriends…
I LOVE Celestial Seasoning Teas! Love them, and yeah, I admit a lot of the charm is the packaging… I’m a sucker for great packaging, and this company has had the best for years! I think their teas have improved so much over the years, too.
Back in the 80’s I worked in the marketing department for 7-Eleven in Denver. One of the perks was taking home all the freebies that the companies shipped to us in an effort to obtain shelf space. I had a cupboard full of Celestial Seasoning, and a lot of it was so herbal tasting that I was turned off despite the packaging. It wasn’t until a few years ago that I tried them again, and quickly realized that they had revamped thelr line and I was just blown away by the flavors. I’ve been a diehard fan ever since!
I was shopping yesterday and their holiday collection has arrived in our local grocery. Decisions, decisions…decision made! It has to be the Sugar Cookie Sleigh Ride. I’m intrigued.
Tuesday, November 3, 2009
This is one of our family’s favorite recipes. I make it often when I visit the kids, everybody loves this. It’s an old recipe, I remember my Aunt Idalene making it when I was just a little girl. It so easy to make, just be careful when you pour in the baking soda; it foams, and this stuff is hot!
- 24 cups popped yellow popcorn
- Nonstick cooking spray
- 1 cup butter or margarine
- 2 cups firmly-packed brown sugar
- 1/2 cup light corn syrup
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. vanilla
Preheat oven to 250F. Coat the bottom and sides of a large roasting pan with nonstick cooking spray. Place popped popcorn in roasting pan. Salt the popcorn lightly. I cook the popcorn in an air popper, so I don’t have additional oil.
In a heavy pan, slowly melt butter; stir in brown sugar, corn syrup and salt. Heat to a boil, stirring constantly; boil on medium low heat without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped popcorn, mixing well. Bake for 1 hour, on the bottom rack of your oven, stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly-covered container.
Yield: about 6 quarts
Notes: The secret to this caramel corn is to stir it often when it’s baking, because the caramel topping melts and runs to the bottom of the pan. If you don’t keep stirring, it just puddles at the bottom.
When you take it out of the oven, immediately put it on sheets of waxed paper that you’ve put on your countertop. Then let it cool for just a bit and break apart. If you leave it in the roaster pan, it will stick to the bottom and you will have a mess.
Also immediately immerse your roaster pan in water for easy cleanup. Do the same as soon as you empty your saucepan of the caramel syrup, or you will have a sticky gooey mess to deal with.