Eleanora's Caramel Corn (THE BEST)

This Caramel Corn recipe comes from the kitchen of my Grandmother.
It's a great fall treat and memorable as a Christmas gift or for your household.


26 +/- 35 c popped popcorn
Optional: a couple handfuls of shelled peanuts/almonds/other nuts
Note: 1/4 c kernels microwaved in a brown paper bag for +/- 2 minutes yields +/- 4.5 c popped corn


Melt 2 c margarine in large pot
+ add the following and bring to a boil
4 c brown sugar
1 c corn syrup
1t salt
Note: boil until a drop of sauce turns into a ball when dropped into a cup of very cold water


+ Remove from heat and stir in 1 t baking soda + 2 t vanilla


Pour caramel sauce over popcorn mixture, layer by layer, stir to combine

Dump onto cookie sheet, bake at 200' for 45 min - 1hour, turning every 15 minutes.


Store in airtight container.

Grandma's Caramel Corn in Our Kitchen - Mmmmmm

A good chocolate chip cookie recipe is my holy grail.

I ate the best chocolate chip cookie of my life at a 7 year old's super hero birthday party. The best. Luckily the mom shared the recipe with me. This recipe trumps any other chocolate chip recipe I've made. Easy does it, don't over bake these beauties (like I did, even though my oven was set to 350 and I bake for 8-9 minutes)...don't even brown the tops, just brown the bottoms, a little. The BEST (singing like Tim Gunn from Project Runway).

I copy pasted the recipe from this website in case I can't find it later. Note the 427 5 out of 5 oven mitt ratings. Bravo! 

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

By:

 NESTLÉ TOLL HOUSE

 427 ratings

Prep:

15 mins

Cooking:

9 mins

Level:

Easy

Cooling:

15 mins

Yields:

60

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts (optional)

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Easy Homemade Sauce Pan Pie Filling

This recipe for pie filling is adapted from Rachel Ray's Rustic Tri-Berry Pie (keeper).

Diary 52's Easy Homemade Sauce Pan Pie Filling

• Fill 9" pan 1/2 way w/ fruit of your choice (I used frozen blueberries), soften
• Add a palm full of quick cook tapioca (not pearl), stir
• Add this much water (to soak up tapioca and help soften fruit) + spash lemon juice (or maybe zest)
• Add sugar to taste (brown, white, splenda, honey, whatever, about 1/4 c)
• Cook until mixture looks like canned pie filling, cool-ish, use/eat

Eat over ice cream

Toss in pie crust (mine are store bought)

Toss in tarts

Eat out of pan

It's so good and so easy and so preservative free...other than whatever is in the tapioca. Good enough.

Mom's Berry [Dairy Free] Tofu Salad

Take one look at my Mom's Berry Tofu Salad and tell it doesn't look good...get the recipe here.

P.S. blend the bitty leftovers (if there are any) and add it to any smoothie.

Lazy Lasagna

You can find my favorite full lasagna recipe in the post - but if you're looking for a fast an easy meal you should try my cousin's delicious Lazy Lasagna recipe. Making lasagna this way DOES NOT mean you're lazy. In fact, I should re-title the recipe either Genius Lasagna Recipe or Look, Do You Want Clean Underwear or A Full On Homemade Lasagna-Lasagna? For now we'll stick to Lazy Lasagna.

I could add guesstimate quanties but what's the fun in that? Like they say in Fubar, Just Give'r. Maybe another recipe re-title for Lazy Lasagna could be Fubar Lasagna. Uh. Nope, sounds gross, like it would have beer and bits of cigarettes in it. 

 I've adapted my cousin's recipe slightly so I'll list her original recipe and put (my notes in brackets):

• Large pan - heat olive oil (Saute garlic, onion and any other veggies you want to hide from your kids and husband)
• Start pasta in separate pot (I like Yolk Free Egg Noodles)
• Back to large pan - add ground beef, ground chicken or ground turkey and brown (Drain it)*
• Add tomato sauce (or it could be paste. you'll have to figure it out) + one can tomato soup (I use 1 big can of low sodium crushed tomatoes instead)
• Add a package of taco seasoning (Instead I use: garlic and onion salt**, a palm full of basil, some oregano/italian seasoning, black pepper)
• Combine (Let sauce reduce a bit, or until it thickens)
• Remove from heat
• Dump cooked noodles on top***
• Add grated cheese to top of noodles
• Cover pan so cheese melts & holler DINNER TIME!
• Serve with crusty garlic bread**** and side salad

* I buy bulk ground meat, cook it, drain it, put it in ziplock bags, squish them flat, freeze them and then stack them up and down like books (saves space in freezer and time in the kitchen later)

** I mix my garlic salt and onion salt 50-50 & in a spice container because I use them both together, all the time. They are best friends

*** You can also put sauce mixture into tupperware or glassware, then add noodles and cheese - cover with lid until cheese melts, remove lid, let cool and put directly in fridge.

**** I make my own garlic bread by putting a bulb of garlic in the oven & cooking it (at maybe 400˚) until the house starts smelling good and the inside of the bulbs are soft. Squeeze out the garlic mush and stir it up with some butter or margarine, spread on bread. Yum.

I have a couple more Lazy Recipes up my sleeve, so stay tuned ;)

Would you trust these guys to make your lasagna?

Kale Chips...

Is it just me, or are Kale Chips like, ehhh, whateves (?)

I made some Kale Chips and I'm not sure if/why I was expecting more. Maybe I overcooked them, maybe I should have added a block of butter to the recipe...maybe not. I'm still eating them so they can't be that bad.

Here's the recipe I tried. Do you have winning recipe or some kale chips tips (sounds cute, right?)? If you do please let me know. I'm willing to give them another shot.

I'll try anything once, twice if I like it, three times to make sure.

Mae West

Chocolate chip cookie recipe, plant green onions inside and 30 Days update

I tried a new chocolate chip cookie recipe called Jacques Torres’ Secret Chocolate Chip Cookie Recipe. Sounds fancy, oui? I made a 1/2 batch. They were good so I've designate the recipe A Keeper. Notes: I used regular flour instead of 1/2 pastry flour, not as much chocolate (mistake) didn't let them chill for 24 hours (wanted them asap) and baked them at 325' for 13 minutes (still too long for my oven). You can find the recipe on Martha Stewart's website, here or where I originally found it at A Tender Crumb (cute name, right?) here.

{source}

I usually throw out the green onions bits from the grocery store but not this time. I planted them in a pot of dirt and they are sitting on my daughters nightstand because her room get the most sun in the house. I'll likely transfer them outside once the weather gets nicer, but for now I have fresh green onion at my disposal (in the winter) and she has a plant to water. Easy peasy lemon squeezy! As much as I'd like to credit myself for this idea, I have to turn to Pinterest. I have a Gardening Board that you can check out if you're feeling the spring feva!! (say it with flair while pretending to shake maracas in the air with both hands...? why not!) P.S. My Mom reminded me that St. Patrick's Day is the day to try and dig in your Sweet Pea seeds. They like it cold and by spring the plants will be +/- 6" (note: they are climbers)! 

So...my 30 Days is going well! I've completed the first 7 days and you know what? I feel pretty snappy about it. Check out my accomplishments here.

On the side, I've also started:

• wearing earrings every day
• shining the kitchen sink every night (no more waking up to a sink full of dirty dishes, this makes me happier than I could have ever imagined)
• keeping the kitchen table free of clutter (what?)
• following a meal plan (original post here, update in progress)

So far, so good. I can do this!

Ok. With all that being said, I need some direction with the de-cluttering. For Week 2 I'm turning to Project Organize your Entire Life: Declutter the Kitchen from Modern Parents Messy Kids. Modern Parents Messy Kids turned this funny post about the "ultimate organized woman" into a how to series. Look out kitchen here I come! Yesterday was Day 8 and here's what I did (go me!):

 

If you're doing 30 Days I'd love to hear how it's going :)

Cheap and delicious therapy...

I've discovered something, baking bread is cheap and delicious therapy. It involves a lot of punching, kneading and patience. It gives me time to think about what's bugging me, makes it ok to punch something (clarification: dough) and gives me an excuse to take a break from the rest of the world (because I have to stay home and tend to the dough) for about 7 hours. At the end of the day, I have a great smelling house, some delicious bread and (possibly) some insight on my life or a sense of calmness.

Making a great loaf of homemade bread is MY HOLY GRAIL. I've listed the recipe in the Diary52 Recipes site, here. It's the first bread recipe that gave me good results (which P.S. felt like winning a gold medal at The Olympics)...

The recipe is my Grandma's sisters and only includes the list of ingredients...but I've detailed the preparation according to my grandmother's instructions and (finally) what has worked for me.

Good luck!

These mini buns didn't stand a chance...

Another source of good therapy - laughter

photo credit: http://annetaintor.com/product/Magnetic+Stuff/01359

Super Easy Home Made Salad Dressing

It's this easy...in order of most to least in the jar:

Oil (w-ever you like, I use canola), + Vinegar (I use sushi seasoning vinegar b/c it's sweet and mild, photo below) + whatever else you like (I like soy sauce, honey mustard & spices).

Store in fridge, shake and serve with your favorite salad!

SHE ATE IT! eggs + panko

Someone in our house is a little picky when it comes to food. Not all food though, "Treats" are a sure winner...but a scrambled egg? Hardly.

Yes, I know that Jerry Seinfeld's wife has a that cookbook out about sneaking healthy food into your kids diets, which is great but tonight I am not in the mood. I have enough cookbooks in my life to sink a ship and besides (right now) I think sneaking things in is annoying and more work...and...perhaps someone should just learn to deal with it (ok...that someone is obviously me...but let's just pretend it's not). Oh, and while I'm at it, I don't have it in me (today) to even think of making things "cuter" by adding eyes and/or cutting, peeling or slicing food into shapes.

Speaking of those scrambled eggs mentioned earlier. Here's winner #1, discovered by using the leftover egg wash from tonight's breaded chicken:

Egg + Panko Bread Crumbs > fried in a little Olive Oil = crunchy egg fritters. 

This is as close to a scrambled egg as I've gotten in 2 years so I'll take it. I don't care that she thinks it's crunchy chicken, even though I corrected her and said it was crunchy eggs. Besides, I think she was ignoring me.

P.S. Don't forget. I welcome any (easy) meal & snack suggestions and thanks in advance! 

P.S.S. I'm trying "You have to eat 3 things b/c you're 3 years old." Tonight she chose 1 peanut and 1 raisin to go along with her plain noodles tonight. Jokes on me, but it is kinda funny 3 hours later...

Quinoa and Black Bean Salad

I was at a potluck over the holidays and lucked out by tasting a friends Quinoa and Black Bean Salad. So super good and she says it's so fast and easy that she spends most of the time waiting for the quinoa to cook!

Watercolour Icing

I made some shortbread cookies for Christmas and decided to ice them in buttercream (my favorite) with my Wilton Gel Food Colouring (12 pack from Walmart - so good). I had planned to ice each cookie with one colour but, of course, ran out mid way...so I started combining colours and voila a happy accident - watercolour cookies. They are more impressive in person and almost too pretty to eat. Almost.

Lindsay's Buttercream Icing Recipe

1/2 c (or one stick) softened margarine + icing sugar + splash vanilla

Just keep adding icing sugar until you get the consistency/flavour that makes you give yourself a mental high five.

Make it chocolate buttercream by tossing in some cocoa, add instant coffee grinds to chocolate to make mocha.

Can be flavoured with any flavouring (coconut, peppermint, etc.) instead of, or in addition to, vanilla.

Best Ribs Ever

Here's a butcher's recipe for the BEST RIBS you'll ever eat out of my kitchen (!)

Rinse a bunch of PORK BACK RIBS (not side ribs, trust me)
place them BONE SIDE DOWN in a baking dish
sprinkle with a little/a lot of PEPPER
dump a jar of DRY RIB SAUCE the thick stuff, not the runny stuff, over them
bake uncovered for 4 HOURS AT 250 C.

you're welcome (seriously, they are that easy, and that good.)

Stuffed Mushroom Caps

These are sooo good!

Stuffed Mushroom Caps
From Cookin' with Klinic Community Heath Centre (cookbook fundraiser)

10-12 lrg white button mushrooms
1/4 small white onion, minced
1 clove garlic, minced
2 T bread crumbs
1 T fresh grated parmesan cheese
1/2 t fresh ground pepper
salt to taste
mozzarella cheese
2 T butter/margarine

Filling: Clean mushrooms, remove stems. Mince stems, onion and garlic. Melt 1 tablespoon butter in frying pan, add minced items and saute for 1-2 mins. Add another tablespoon butter, bread crumbs, pepper, salt and parmesan.

Place mushroom caps in baking dish, fill with bread crumb mixture, sprinkle w/ mozza and bake at 350 F until cheese bubbles. OR broil mushrooms until cheese is golden.

I think you could mix it up w/ different filling - bacon + scallops (drool), feta and spinach? the possibilities are endless!

Canada Day Flag Cake

This cake looks yum and I love festive celebrations! I already have a round chocolate cake in waiting for tomorrow night...but I think I can wing a Canadian flag onto it in honour of living in this great country. 

Living in Canada is a privilege. After some "interesting" overseas travel last year I almost kissed the tarmac after landing back on Canadian soil. Happy (Early) Canada Day!

Complete recipe, etc., from here.

kraftcanada.com

what you need

1 pkg. (298 g) prepared pound cake, cut into 12 slices

2 cups boiling water

2 pkg. (85 g each) Jell-O Strawberry Jelly Powder

3 cups ice cubes

3 cups sliced fresh strawberries, divided

2 cups thawed Cool Whip Whipped Topping

make it

COVER bottom of 13x9-inch dish with cake slices; set aside.

ADD boiling water to jelly powders in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir 3 to 5 min. or until ice is melted. Remove any unmelted ice. Stir in 1 cup strawberries; pour over cake. Refrigerate 15 min. Cover with Cool Whip.

REFRIGERATE 4 hours or until jelly is firm. Arrange remaining berries over dessert to resemble the Canadian flag.

kraft kitchens tips

VARIATION

You can also quick-set the jelly using frozen sliced strawberries. Dissolve the jelly powders in boiling water as directed. Add 1 cup each frozen strawberries and ice cubes; stir 3 to 5 min. or until thickened. Remove any unmelted ice. Continue as directed, decorating with 2 cups sliced fresh strawberries.

HOW TO DECORATE DESSERT

Using a toothpick, trace a maple leaf pattern on top of dessert. Place a strawberry slice on each leaf point, then fill in the leaf with remaining strawberries.

Butterscotch Brownies

These Butterscotch Brownies from Better Homes and Gardens look wayyyyy toooooo gooood!

Dr. Seuss + Red Velvet Cupcakes (!?)

If you like Dr. Seuss and cupcakes look no further...here are some hilarious Thing 1 and Thing 2 cupcakes for the making. Easy, funny, unique and (I'm thinking) delicious! Nothing like cupcakes and a good laugh, all at the same time!

Take note: the blog says to serve these cupcakes asap/wait until the last minute to add the cotton candy to avoid a melty mess...