Homemade Kettle Corn

So I LOVE this stuff. A friend taught me how to make this and I want to eat it everyday. I beg the kids to have a movie night just so I can make this stuff. But unfortunately I just dump everything in so you will have to make this a few times before you figure out your stove and get things just the way you like them.

First you need a large stockpot preferably one that has a heavy bottom. Pour your popcorn in the bottom just don't exceed a single layer of corn across the whole bottom of the pan. Add in oil enough to coat the whole bottom of the pan. And add about a 1/2 tsp of salt or so depending on how much corn you are popping. Then fire up your burner. When it starts to get really hot add in about 1/4 cup - 1/3 c sugar. Stir the sugar and kernels. Put on the lid before the corn starts to fly. Then every 5 seconds or so I pick up my pan and swirl it around. Then continue to let it pop. When the popping is really strong sometimes I pull the pan off the stove and continue swirling it and letting it cool off a touch. The risk that you run is from burning the sugar. Sometimes I pull off the lid and dump off the top and so I can continue to cook the kernels on the bottom.

This stuff is amazing. When it is done you should have white kettle corn. If it is a little bit brown then turn down your heat next time or spend more time pulling the pot off the stove. I have flat electric cooktop and I have tried this on gas too and the gas was a little more difficult. But you will not be sorry if you overcook a few batches until you get it perfect.

Good luck!

YUMMY Whole Wheat Chocolate Chip Cookies

My gosh these cookies are SOOO good. I've tried a lot of "healthy" cookie recipes and this is the best for sure. Make sure you don't overcook and they will be really soft! I take them out when they look kinda gooey still. My changes: 1) I used 1/2 cup applesauce and 1/4 cup butter instead of 3/4 margarine. 2) Only used 1/2 cup white sugar and 1/2 cup brown sugar. Did not miss the extra sugar AT ALL and it cuts the sugar in HALF. Pretty awesome. 3) Substituted the cup of white flour for quick oats -- put in more than a cup though -- just added till I liked the consistency -- probably almost 1/2 cup more. 4) At least doubled the walnuts.

Whole Wheat Chocolate Chip Cookies

Ingredients

• 3/4 cup margarine
• 1 cup white sugar
• 1 cup light brown sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 2 cups sifted whole wheat pastry flour
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Generously grease cookie sheets.
2. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Stir in the vanilla and eggs. Combine the whole wheat flour, all purpose flour, baking soda and salt, gradually blend into the creamed mixture. Fold in chocolate chips and walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. For bar cookies, press dough into a 10x15 inch jelly roll pan and bake for 12 to 15 minutes.

Bluebery Chocolate Cake

I haven't tried this yet, but perhaps someone would like to as it looks good and I found it in a reliable Better Homes and Garden this month.

1 cup whole wheat flour
1 cup sugar
6 T. cocoa powder
3/4 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 cup water
1/2 c. fresh or frozen blueberries
1 egg

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Preheat oven to 350 degrees. In bowl combine flour sugar and cocoa powder, baking powder and soda and salt. In a blender combine the water, blueberries and egg. Cover and blend until smooth. Add to flour and whisk until combined. Pour into greased and floured 8 X 8 baking pan.

Bake about 30 minutes until toothpick comes out clean. Invert onto a serving dish and cool completely.

Microwave 1/2 c. semi sweet chocolate pieces about 1 minute and stir until smooth. Pour over the top of the cake. top with fresh or frozen blueberries and a dob of whipped topping.