Perfect Popcorn

Popcorn is literally (and I mean literally) one of my favorite foods in the whole world. I'm one of those people who takes the popcorn bag home from the theater rather than waste a single precious piece of popcorn.

I've always really loved homemade popcorn as well, but it usually required some kind of bulky, frivolous contraption. Then I discovered a super easy way to make the most delicious popcorn ever. While this hasn't helped my popcorn addiction at all, it has helped me make some new friends – not to mention the cupboard space it has freed up.

Perfect Popcorn

½ c popcorn kernels

¼ c canola oil

2-3 tbsp. butter

salt, to taste

Large (6 qt) pot, with lid

Put kernels, oil, and butter in the pot & place on the stove. Turn temperature to high, and shake the pot back and forth continually while oil heats up & butter melts. Once the kernels start to pop, make sure to continue shaking the pot as the rest of the kernels pop. You will know the popcorn is done when the pot is nearly full and the popping begins to slow down. Remove from heat and let sit until kernels have stopped popping. Remove lid & pour popcorn into a large mixing bowl. Sprinkle with salt and mix with a spoon. Taste & add more salt until desired saltiness is achieved (I usually do 2-3 rounds of salt). 

Just for the record – I can eat this much popcorn by myself. You may want to make at least two batches if you're sharing.  

Adapted from original recipe here

Carmelitas

This recipe is simply a no brainer. Easy [check]. Scrumptious [check]. Aesthetically pleasing [check]. Foolproof [check]. If you're looking for an easy way to impress your dinner party guests, handsome next-door neighbor, or your visiting-from-out-of-town relatives, look no further.

Carmelitas
32 caramel squares, unwrapped
1/2 c heavy cream
3/4 c butter, melted
3/4 c brown sugar, packed
1 c flour
1 c rolled oats
1 tsp baking soda
6 oz semisweet chocolate chips

1. Preheat oven to 350 degrees. Mix together butter, brown sugar, flour, oats, and baking soda until thoroughly combined. Pat 1/2 of the mixture into a greased 8x8 pan, and bake in the oven for 10 minutes.

2. While the crust is baking, combine caramels & heavy cream in a medium saucepan. Cook over low heat, stirring constantly, until completely smooth. Remove from heat.

3. Pull crust out of the oven and sprinkle with chocolate chips. Pour caramel mixture over chocolate chips, and crumble the rest of the oatmeal mixture over the top. Return to the oven for 15-20 minutes, until the edges are browned. Allow to cool completely before cutting (you can put it in the fridge if you need to serve quickly).

*To make a 9x13 pan, double ingredients.

Original recipe from Lulu The Baker

Salted Caramel Cupcakes

Okay, so I know salted caramel is super trendy right now - and with good reason. I know for me, personally, I just can't get enough of it. I'm the kind of person who doesn't like things too sweet (I know I'm mostly alone in this) - so I like to find the combination of sweet & savory perfect. Like Junior Mints in your movie theater popcorn (if you haven't tried this yet, please do so now).

Salted Caramel Cupcakes
Cupcakes:
1 box Betty Crocker butter pecan cake mix (if you can't find any, use yellow)
3 eggs
1 stick melted butter, cooled
1/2 c water
1/2 c caramel macchiato creamer (preferably Coffee-Mate brand)

Frosting:
1 pkg cream cheese, softened
2 cans Nestle dulce de leche caramel (Look in the hispanic aisle. See pic for reference.)
5-6 cups powdered sugar
1 stick butter, softened
Sea salt (make sure it's chunky)

1. Preheat oven to 325 degrees. Line cupcake pan with liners. Mix together all cupcake ingredients on low for one minute. Scrape sides, turn mixer to medium, and beat for 4 minutes.

2. Pour cupcakes into liners (somewhere between 1/2 and 2/3 full). Bake cupcakes for 20 minutes, or until a toothpick comes out clean. Let cool.

3. For the frosting - put the butter in the mixer and mix until smooth. Add cream cheese & cream until thoroughly combined. Add 1 can of caramel, and mix until combined. Add powdered sugar one cup at a time, and adjust amount according to your taste.

4. Frost cupcakes. (I like piping this frosting because not only is it pretty, you get more of it. And you're going to want more of this frosting.) Warm up the other can of caramel in a microwave-safe container, and use a spoon to drizzle over top of cupcakes. Sprinkle with sea salt, and devour.

Altered from recipe found at tidymom.com

Deviled Eggs: Three Ways

One of my favorite Easter-time foods has always been deviled eggs - my grandma's recipe, of course. (It's normal to eat 10-15 in one sitting, right?)

However, with the help of Pinterest, other peoples' creative ideas, and binging on Chopped episodes, I have discovered a whole new world of deviled eggs. Apparently, deviled eggs can be whatever you want them to be. 

I was a little nervous to venture outside of my comfort zone, but these following recipes were a good different (much like Elsa). Enjoy these glamorized deviled egg recipes - though I can't promise they will be able to create beautiful ice castles and adorable snowmen (sorry, I can find a way to connect anything to Frozen).

Oh, and in case you're needing an easy way to get perfectly hard-boiled eggs, check this out.

Buffalo Chicken Deviled Eggs

(find original recipe here)

12 eggs, hard boiled

2 tbsp mayonnaise

1/4 c Frank's hot sauce

1/2 c shredded chicken

1/4 c carrot, finely diced

1/4 c celery, finely diced

2 tbsp onion, diced

1/4 c bleu cheese, crumbled

Salt & pepper, to taste

Cut each egg in half, and set aside whites. Mix together yolks, mayonnaise, hot sauce, chicken, carrots, celery, and onions. Scoop a heaping spoonful of the filling into each egg half. Sprinkle each egg half with bleu cheese & drizzle with extra hot sauce.

Bacon Cheddar Deviled Eggs

12 eggs, hard boiled

1/2 cup mayonnaise

1 tbsp mustard

1/4 c sharp cheddar

6 slices bacon, chopped

Salt & pepper, to taste

Start by frying the bacon until it's crispy (save the bacon drippings). Cut each egg in half, and set aside the whites. Leaving a handful of the bacon out to sprinkle over the top, mix together egg yolks, mayonnaise, mustard, cheese, bacon, and some of the bacon drippings. Mix in some of the bacon drippings to the filling.  Scoop a heaping spoonful of the filling into each egg half, and then sprinkle bacon over the top. 

Red Curry Deviled Eggs

(find original recipe here*)

12 eggs, hard boiled

1/2 c mayonnaise

1 tsp champagne or white wine vinegar

2 tsp Dijon mustard

1/2 tsp dry mustard

1/4 tsp cayenne pepper

1 tbsp red curry paste

Salt & pepper to taste

1/4 c fresh parsley or chives, chopped

Paprika

Cut each egg in half and set aside whites. Mix together the rest of the ingredients until throughly combined and smooth. Scoop into a pastry bag or large Ziploc bag, and pipe filling into each egg half. Sprinkle with paprika for extra color.

*This recipe was discovered during a Chopped-watching marathon. In Season 6, Episode 6, Lisa Garza spends all her time on a perfect deviled egg recipe. She literally gets no other basket ingredients on the plate, but the judges are so impressed by her deviled egg that she almost moves on. I thought, "That's a deviled egg recipe I'm gonna need to try."

Perfectly Hard-Boiled Eggs [the EASY way]

I've searched the Internet so many times for a simple way to get perfect hard-boiled eggs. I've read a lot of articles that included several complicated steps and dishes, and I thought, "Surely, there's a better way."

I'm not going to lie, I never attempted any of the complicated methods. My grandma taught me how to boil eggs, so I do it her way. Three simple steps, one dish.

1. Place eggs in a pot and cover with water (make sure no part of any egg is out of the water).

2. Bring water to a boil, and let boil for 10 minutes.

3. Cool the eggs (THIS is the most important step). I've found that the best way is to cool it down with water first (pour out hot water & fill pot with cold water & ice). Transport the eggs to the fridge & let sit in fridge for at least half an hour.

If your eggs are cooled enough, the shells will come off easily without damaging the egg white at all. To crack the shell (another trick my grandma taught me) - wrap the egg in a paper bowl or napkin, roll on a hard countertop until the egg is softly cracked all over, then peel - the shell will come off easily.

[Grandma's] Deviled Eggs

This is Part I of my Deviled Eggs series… stay tuned for some serious fun (think bacon, curry, hot sauce).

However, before I share any non-traditional recipes, I have to share the recipe that is near and dear to my heart. Some people like pickles in their deviled eggs. Some like olives. In my family, we like sugar. My grandma is notorious for this - she used to add sugar to the sugar-free Kool-Aid mixes (and let me tell you, that's a real rush).

Grandma's Deviled Eggs

8 eggs, hard boiled*
1/2 cup Miracle Whip (if you're doing it Grandma's way, you won't use mayo)
1/4 tsp salt
1/4 tsp sugar
1/4 tsp mustard
1/8 tsp pepper
Paprika

Peel eggs & cut in half. Scoop yolks into a bowl and mash with a fork. Add the rest of the ingredients, and mix until smooth. Scoop or pipe into eggs, and sprinkle with paprika.

*There are a lot of articles with very specific and complicated ways to boil eggs, but I just do it my mom's way: put eggs in cold water, bring to a boil, boil for 10 minutes, take off heat & submerge in cold water. Once cool, you can peel them (you can put them in the fridge to help with the cooling process).

Tzatziki

Greek food and I are really great friends. I remember the first time I tried tzatziki; despite my inability to pronounce it, I found it extremely delightful. And because I've since learned to speak its name with confidence, I decided it was about time to learn how to make it.

This fresh, cucumber-y spread is good on everything - crackers, pitas, sandwiches, vegetables, your fingers, etc. - and is healthier than its counterparts.

Tzatziki (adapted from recipe)

Ingredients:
-1 (32-oz) container plain Greek yogurt
-1 cucumber
-1/2 clove garlic, diced
-1 1/4 tbsp. fresh lemon juice
-1 tbsp. olive oil
-1/2 tbsp. salt
-1/2 tsp. pepper
-2 tbsp. fresh dill, chopped


1. Start by straining the yogurt. Use a fine mesh strainer or cheesecloth, and place it over a bowl. Scoop yogurt on top, and allow to sit for about an hour to drain all the liquid into the bowl (the warmer the yogurt is, the faster it will strain).

NOTE: I have made this without straining the yogurt & it tastes fine - it just gets really watery after sitting.

2. While yogurt is straining, wash cucumber & chop off both ends. Use a cheese grater to grate the cucumber, and place on a paper towel. Using your hands, squeeze the excess water out of the grated cucumber while holding over the sink. Throw a bit of salt on top & wrap in a paper towel until ready to mix into the yogurt.

3. Once yogurt is done straining, put in a bowl & whisk until smooth. Add remaining ingredients, including the cucumber, and mix thoroughly. Eat immediately, or refrigerate. It's delicious right away, but gets even better as it sits.

St. Patrick's Day Mint Oreo Truffles

I don't feel that these bad boys need much of an introduction. If you've had Oreo truffles before, you know two things:

ONE - they are deceptively easy

TWO - they are ridiculously addicting

The mint version is no exception. In fact, I thought they were more delicious than the original. (Didn't think it was possible? Try them.)

Oh, and they can be green without being unappetizing. This will be my new go-to easy-to-make-and-impress-people-with St. Patrick's Day treat.

Mint Oreo Truffles

Ingredients:

1 box Mint Creme Oreos

1 pkg cream cheese (8 oz.), room temperature

1 bag green-colored melting candies (I used Wilton candy melts)

1 bag white chocolate chips

1. Blend the Oreos together in a food processor. Put in a bowl & mix thoroughly with the cream cheese. 

2. Roll into little balls and place on a greased cookie sheet. Place in freezer & let freeze for at least an hour. (They will need to be hard to dip in the chocolate - otherwise it's just a mess.)

3. Melt the chocolate (do this one color at a time) using a double boiler, if you have one. If not, you can do it they way I do - bring a pot of water to boil, then remove from heat. Place chocolate in a glass/metal bowl on top of the pot, and allow to melt slowly, while mixing. If the chocolate is not smooth enough (can be caused by overheating or water getting in it), add vegetable oil (about 1/4 tsp at a time).

4. Roll the balls in the chocolate, and place on a non-stick surface (I found that silicon baking sheets work really well). Allow to cool, then use a spoon to drizzle the alternate color on top. Or just sprinkles some cute sprinkles on top before chocolate dries. Enjoy!

German Chocolate Pie [Happy Pi Day]

Math. It's never been my favorite (in fact, I'm pretty sure I suffer from math anxiety). However, there is one mathematically-related holiday that has never disappointed me: pi day. (If you are a normal person who celebrates normal non-math-related-holidays, read more about "pi day" here. And start celebrating now.)

This year to celebrate, I'm sharing one of my all-time favorite pie recipes: German Chocolate Pie. This rich coconut-y concoction was shared with me by a lady who baked pies her whole life for a local restaurant. Needless to say, it was a best seller. 

German Chocolate Pie

Ingredients:

-3 c. sugar

-6-7 tbsp cocoa

-1 13-oz can evaporated milk

-4 eggs, beaten

-1/2 c. melted butter, cooled

-1 tbsp. vanilla

-3 c. shredded coconut

-1 c. chopped nuts (I used sliced almonds this time, but walnuts are good too)

-2 pie crusts (this recipe makes two pies… you're welcome)

Combine sugar and cocoa. Add evaporated milk, butter, and vanilla. Mix well. Stir in the coconut and nuts. Pour in half in each crust. Bake at 350 degrees for an hour, or until set (sometimes it takes 5-10 minutes longer). 

Bomb-Diggity Bacon Salsa

The other day I was watching the Food Network (shocker), and saw that my old friend Trisha Yearwood now has a cooking show (coincidentally, she also does Zumba). I already had an appreciation for Trisha, but this knowledge brought it to a whole new level. Turns out she's a pretty bomb cook too, and makes her salsa with...

wait for it...

bacon.

I've been dying to try the recipe ever since. Needless to say, I finished off my bag of chips (I'm going to need to start looking for something else to put this salsa on).

Below is a slightly modified version of her "Salsa Ranchera" (see original recipe here). Salsa Ranchera just didn't quite capture the greatness of the recipe... so I also modified the title.

Bomb-Diggity Bacon Salsa

6 slices thick-sliced bacon, cut into strips

4 medium tomatoes, chopped

1 medium onion, chopped

1 clove garlic, minced 

1 serrano pepper (see note below), de-stemmed, de-seeded, and finely diced

1/2 tsp cumin

1 1/4 tsp salt

1/4 tsp salt

In a large saucepan, cook the bacon until it gets brown, but before it gets crispy. Add tomatoes, onion, garlic, pepper, cumin, salt, and pepper to the pan. Bring to a boil, then reduce to a simmer. Simmer for ten minutes. Serve warm or cold. Probably warm, since you're not going to want to wait (I prefer it warm anyway).

Note: I know everyone's spiciness preference is different, so you will want to adjust this recipe to your taste. I thought two peppers made it just a little too spicy (my lips were burning). If you don't like any heat at all, I would probably just replace the serrano pepper with a green bell pepper. If you're not as much of a pansy as I am, go for two. 

Greek Yogurt Ranch Dip

Did I ever mention that I'm not a huge fan of vegetables? I've definitely learned to love them more as I've gotten older, but I still don't just get excited about them. Unless they're drenched in something like cheese, butter, or ranch dressing. So, today, I tried out a new snack. Instead of pulling out the bottled ranch dressing, I mixed a little bit of ranch dressing mix with plain Greek yogurt & a little bit of skim milk. The result? Awesome. I'm never using "real" ranch again.

Greek Yogurt Ranch Dip
1 packet ranch dressing mix
1 cup plain Greek yogurt
1 cup skim milk

Mix together in a storable container - and eat with whatever you would like! For a creamier dressing, use less milk.

3-Ingredient Pumpkin Chocolate Chip Cookies

Who doesn't LOVE pumpkin chocolate chip cookies? I know I'm not that person. Really, I love pumpkin ANYthing... but there's something about the delicious combo of semisweet chocolate and gooey pumpkin that I simply can't resist. I wanted to make some the other day, and realized I didn't have flour. Bummer. But, I had cake mix. I thought, "Surely there's a way to make these cookies with cake mix!" And you better believe, friends, there's a way. You can make these delicious cookies with the following ingredients:

Cake Mix Pumpkin Chocolate Chip Cookies
1 box cake mix (Preferably spice cake mix, but I used yellow and it was still delicIOUS)
1 can (15 oz.) pumpkin puree
1 bag semisweet chocolate chips

Okay, here it goes... Mix the cake mix & pumpkin puree. Since I used yellow cake mix, I did add a few extra ingredients to spice it up (but I'm sure these cookies would be delicious either way) - 1 tsp. nutmeg, 1/2 tsp. cinnamon, 1/2 tsp. allspice. Add the chocolate chips (I used about 2/3 of the bag, and there were plenty). Drop by spoonfuls onto a greased cookie sheet (don't even worry about making them look pretty). Bake at 350 degrees for 12-15 minutes.

Apples & Peanut Butter

Okay, I don't know about you... but I am a snacking fiend. I think it's because I love eating... all the time. I've had my share of potato chips, candy, baked goods, etc. - but we all know what that kind of snacking leads to. In my quest for a variety of delicious, healthy snacks, I've decided to start a new series called "Zero Guilt Snacks." Along with my regular recipes, I'll post about healthy snack ideas every Monday.

The first is one of my favorite snacks of all time: apples and peanut butter. To make this snack especially healthy, I use natural peanut butter. I prefer Smart Balance (either creamy or chunky - both are delicious).  When I'm feeling especially crazy, I'll even add a tiny bit of stevia to sweeten the peanut butter a little bit. Or a few chocolate chips, to get that "chocolate-covered apple" taste. Just make sure you don't go too crazy on the peanut butter... I usually have to measure it out to make sure I don't eat too much (it's just so yummy).

Easy Peasy Peach Cobbler

Growing up, whenever my mom would ask us what we wanted for dessert, the answer was always, always, peach cobbler. We didn't waste time on no apple crisp or brownies. I was pretty sure my mom put crack in it, until I started making it myself. There's no crack... but this stuff is pretty dang good. And it's easy. Oh yeah, and did I mention delicious?

I made it this time with fresh peaches, and it was delicious! I swear,
though, the canned peaches are just as delicious. Probably all that
sugary syrup. Or nostalgia...

You should probably buy a ridiculously huge vat
of baking powder, because you're going to want to
be making this recipe a LOT.

Easy Peasy Peach Cobbler

1 cup sugar
1 cup flour
1/4 tsp. salt
1 tbsp. baking powder
1 cup milk
1/2 cup butter, melted
2 large cans peaches (or 6-8 fresh peaches)

Mix sugar, flour, salt, and baking powder together in a large mixing bowl. Gradually add milk, stirring constantly. Add melted butter to mixture. Drain fruit and pour in the bottom of a 9x13 pan. If you use fresh peaches, sweeten them with sugar before adding to the pan. Pour batter over the top of peaches (it's okay if they're not all covered).
Bake at 375 degrees for 25-30 minutes, or until golden brown on top.

Royal Rice Krispie Treats

I know what you're thinking. Really? A recipe for rice krispie treats? Can't you just read that off the back of the cereal box?

Well, my friend, you can do that - if you are willing to live a life of mediocrity. However, if you want life-changing, habit-forming, waistline-expanding deliciousness... you may just have to try the recipe below. 

Royal Rice Krispie Treats
1 lb. butter
1 c. sugar
1/2 c. brown sugar
1 lb. bag marshmallows
15-16 cups rice krispies

Before you start, this recipe makes massive amounts of rice krispies (two cookie sheets worth). While I've never had a problem eating this many... you may want to cut the recipe in half if you're just making them for yourself.

To start off, pour the cereal into a large bowl (make sure there is extra room to stir in the marshmallow mixture later). Prepare two cookie sheets by spraying them with nonstick cooking spray. Combine the butter, sugar, and brown sugar in a saucepan over medium heat. Bring to a gentle boil, and let boil until the mixture begins to caramelize. Remove from heat, and add the marshmallows. Stir together until marshmallows are completely melted. Pour the marshmallow mixture over the rice krispies and stir until the cereal is evenly coated. Divide half the rice krispie mixture into each cookie sheet, and use nonstick-cooking-spray-covered hands to spread the rice krispies into each sheet. Allow to harden (or not) and enjoy!


P.S. This recipe will make you famous. You may feel like a drug dealer when people start calling you up and asking you for a "fix." Don't worry, it's normal.

Parmesan Knots

These little knots were super easy to make and super delicious. There's not much more I need in a recipe. You may want to double this batch, because, simply put, you're gonna want more.

Original Recipe Source: Taste of Home

Parmesan Knots
1 tube (12 oz.) refrigerated buttermilk biscuits
1/4 c. olive oil
3 tbsp. grated Parmesan cheese
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried parsley

Cut each biscuit into thirds. Roll each piece into 3-inch long ropes and tie in knots. Tuck ends under. Place two inches apart on a greased baking sheet. Bake at 375 degrees for 8-10 minutes, or until golden brown (check the bottoms to make sure they don't burn!).

In a large bowl, combine the olive oil, Parmesan cheese, garlic powder, oregano, and parsley. Toss warm knots in the mixture once they are done baking.

Cheddar Bacon Ranch Dip

Okay, so this is the easiest, most addicting dip ever. The recipe is courtesy of the Plain Chicken blog (I've tried a few recipes from this blog, and have never been disappointed). She called it "crack," and it proved to be so at girl's night. Beware... you won't be able to stop eating this once you start.

[scroll to bottom for complete recipe]

This recipe has just five simple ingredients:

I added green onions to the original recipe for a little extra kick... plus I just love onions.

Cheddar Bacon Ranch Dip
-16-oz container sour cream
-1 packet ranch dressing mix
-3-oz packet bacon bits (in the bag, not the jar)
-1 cup shredded cheddar cheese
-3 green onions, chopped

Mix together all ingredients, and refrigerate before serving (if you can wait). I am also going to try modifying this recipe the next time I make it to be a little healther--with Greek yogurt instead of sour cream, and turkey bacon instead of bacon bits... we'll see how it goes. ENJOY!