Caramel Popcorn
Yield 18 servings (serving size: 2/3 cup)
Ingredients
Cooking spray
2/3 cup packed dark brown sugar
1/3 cup packed light brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 teaspoon molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn (popped without salt or fat)
Preheat oven to 250°. Coat a large jelly roll pan with cooking spray.Combine sugar, corn syrup, butter, and molasses in amedium saucepan; bring to a boil over medium heat.Cook 5 minutes, stirring once. Remove from heat; stirin vanilla, baking soda, and salt. Place popcorn in alarge bowl; pour sugar mixture over popcorn in asteady stream, stirring to coat.Spread popcorn mixture into prepared pan. Bake at 250°for 1 hour, stirring every 15 minutes.Remove from oven; stir to break up any large clumps.Cool 15 minutes. Serve warm or at room temperature.Note: Store in an airtight container for up to 1 week.
*I used a roasting pan instead of ajelly roll pan, it was easier to stir the popcorn. Ialso kept stirring it while it cooled to break it upand keep it from sticking to the bottom of the pan.
Sunday, November 9, 2008
Penne with Sun-Dried Tomato Pesto
Penne with Sun Dried Tomato Pesto
Ingredients
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
*I added the pesto to some sauteed chicken and then added the pasta and pasta water.
Ingredients
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
*I added the pesto to some sauteed chicken and then added the pasta and pasta water.
Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread or Muffins
*Great as a bread, but I like to make this recipe as muffins. Cook muffins for 20 min.
Makes 24 muffins.
Ingredients
2 cups sugar
2 cups canned pumpkin (I use Trader Joes canned pumpkin, it tastes better than the Libby's)
1/2 cup canola oil
1/2 cup fat-free vanilla pudding (Ijust use a vanilla pudding pack)
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.
*Great as a bread, but I like to make this recipe as muffins. Cook muffins for 20 min.
Makes 24 muffins.
Ingredients
2 cups sugar
2 cups canned pumpkin (I use Trader Joes canned pumpkin, it tastes better than the Libby's)
1/2 cup canola oil
1/2 cup fat-free vanilla pudding (Ijust use a vanilla pudding pack)
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.
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