Kettle Corn Recipe

One of my favorite things to do at the end of the summer is going to the State Fair.  I love everything about the State Fair.  I love the animals, the weird people, the silly games they have, the butter sculpture, the fancy decorated gourds, and the food.  Oh, the food!  State Fair food has got to be some of the best food available!  Every year I look forward to trying some new and exciting foods at the State Fair..but I usually end up getting the same thing.  Moochies meatball sandwich and Kettle Corn.  I have tried the bagged Kettle Corn that you cook up in your microwave and have determined them to be rubbish.  When I came across this recipe from Our Best Bites I had to give it a try.  I am so glad I did because this turned out so well!  It was delicious and I have now made it several times.

You will need Canola Oil, Popcorn, Salt, and Sugar.

Heat a pan over medium heat and wait until it gets good and warm. 

Mix together the Sugar and Popcorn in a small bowl so it is ready to go.

Add the Oil to the hot pan and let it warm up.

Dump in the Popcorn/Sugar mixture.

Quickly stir around with a rubber spatula.  Hustle cause you don't want to Corn to start popping!

Place the lid on the pot. 

It's extra fun with a glass lid so you can watch as the action unfolds.

Stretch a clean dish towel over the top of the lid and hold onto it at each of the handles.  Then shake vigorously.  We are trying to coat the pieces so shake it like crazy.  Then put it back on the burner.

Shake the mixture about every twenty seconds to avoid burnt sugar ruining your yummy Kettle Corn.  When the corn is mostly popped remove from the heat.  Give it a good stir.

Measure out your salt and sprinkle it over the Kettle Corn.

Oh Yeah!

Enjoy!

Kettle Corn Recipe
Source: Our Best Bites

3 TBSP Canola Oil
1/3 C Popcorn
3 TBSP Sugar
Big pinch salt

Warm a Large pot over medium heat.  Add the canola oil.

Meanwhile, add the Popcorn kernels and Sugar to a small bowl and mix them together.  The original recipe suggests that you watch the oil for it to smoke to make sure the oil is at the right temperature.  I have tried and tried to see the smoke but have never been able to see it.  Perhaps my pan is too shiny.  So I just toss the Pop Corn kernels and Sugar mixture in when I feel it is hot enough.  It has turned out great every time.  Right after adding the corn/sugar you will want to give it a good quick stir.  Then pop the lid on top of the pan.

Take a clean dish towel and stretch it from one pot handle to the other over the lid.  Hold it securely with both hands and shake your pot vigorously for a couple of seconds.  Replace on the heat and repeat this step about every twenty seconds.    

The Corn will start popping and you will want to listen for it to slow down.  When most of the corn is popped remove from the heat and stir right away.  Sprinkle with the salt and stir it all together.  Let cool a little to avoid hot sugar burns.

Enjoy!

Chicken Spaghetti Recipe

I love recipes that come together quickly and use pantry staples.  I only had to buy two ingredients for this meal and my husband, baby, and I loved it.  For some reason my 4 year old didn't like it much.  Too bad for her this made enough for left overs.  Bwahaha!  Evil laugh aside..I think this dish was a hit.  It is the Pioneer Woman Chicken Spaghetti Recipe and that woman knows what she is doing.  Give this a try and I think you will be as happy with it as I was.

You will need Cheese, Cream of Mushroom Soup, Chicken Broth, Chicken, Onion, Jarred Pimentos, Lowry's Seasoning Salt, Cayenne, Salt & Pepper, and

Spaghetti noodles that are broken up into smaller pieces.

Dice up Half an Onion.

Cook the Spaghetti to al dente according to package directions.

In a large bowl mix together The Cream of Mushroom Soup, Onion, Pimentos, Salt & Pepper, Lawry's Seasoning Salt, and Cayenne.

Mix everything together well.

Ad the Shredded Chicken and Grated Cheese.

Mix together really well.

When the Spaghetti is all cooked add it to the other ingredients.

Also add in the Chicken Broth and mix all up.

Transfer to a 13 x 9 Baking dish.

Top with the remaining Cheese.

Bake 350 Degrees for 45 minutes until everything is warmed through and bubbly.

Enjoy!

Chicken Spaghetti Recipe
Source: The Pioneer Woman

2 Cups Shredded cooked Chicken
3 C Dry Spaghetti, broken into small pieces
2 cans Cream of Mushroom Soup
2 Cups Grated Cheese
1/2 Onion, Diced
1 Jar (4 oz) Diced Pimentos, Drained
1 Can Chicken Broth
1 tsp Lawry's Seasoned Salt
1/4 tsp Cayenne Pepper
Salt and Pepper to taste
1 C additional grated Cheese

Cook the Noodles according to package instructions to al dente.  Shred the cooked chicken ( I used a rotisserie chicken but you could cook your own or do it like Pioneer Woman and cook the chicken and use your own broth)

Mix together the Cream of Mushroom Soup, Onion, pimentos, Lawry's Seasoned Salt, Cayenne, and Salt and Pepper.  Then add in the Chicken, 2 C Shredded Cheese, Broth, and Spaghetti.  Mix everything together really well.  Taste to check seasoning.

Move the mixture from the mixing bowl into a 9 x 13 baking dish.  Top with the remaining Shredded Cheese.  Bake 350 degrees for 45 minutes until the mixture is warmed all through and the Cheese is all bubbly and yummy.

Enjoy!

Chickpea & Chicken Noodle Soup

I really like Chickpeas (Garbanzo Beans) and enjoy finding different ways to eat them.  I used to only eat them when I went to a buffet in my salad.  Now I love to eat them in so many different dishes.  I came across this recipe and was very excited to give it a try.  I am notorious for under seasoning foods because I am nervous to over do it.  This turned out so perfectly and my whole family loved it. 

You will need Parmesan Cheese, Salt & Pepper, Italian Seasoning, Garlic, Red Pepper Flakes, Noodles, Chickpeas, Chicken, Chicken Broth, and Oil. 

I also decided to add 2 Carrots.

Boil the Chicken..I just threw it in frozen.

Chop up the Garlic.

Warm a Big pot over medium heat add in the Oil, Garlic, and Red Pepper Flakes and stir around.

Peel and chop up the Carrots.

In a pot add the Broth, Water, Carrots, and Seasoning.  Bring everything to a boil.

Then add in the Chickpeas

And the Noodles.

Chop up the cooked Chicken and add to the soup.

Gently boil for 8-12 minutes or until the Noodles are cooked through.

Before serving add a bit of Parmesan Cheese.  Enjoy!

Chickpea and Chicken Noodle Soup
Source: The Sister's Cafe

1 TBSP Canola Oil
4 Cloves Garlic
4 (14.5 oz) cans Chicken Broth
2 Carrots, peeled and diced
2 Chicken Breasts
1/2 tsp Red Pepper Flakes
1 to 1 1/2 tsp Italian Seasoning
2 (15.5 oz) Cans Chickpeas, drain and rinse
1 C Water
Salt and Pepper to taste
Parmesan Cheese for serving

Bring a pan of water to a boil then add the Chicken Breasts and cook until no longer pink.  When the Chicken is fully cooked remove from water and shred or chop into bit sized bits.

Heat a large pot over medium heat.  Add the Oil, Garlic, and Red Pepper Flakes.  Saute for a few minutes.  Add the broth, Carrots, Salt & Pepper, and Italian Seasoning and bring to a boil.  Stir in the Chickpeas, Chopped Chicken, and Pasta and stir everything together well.  Gently boil 8-12 minutes until the pasta is tender.

Top with Parmesan Cheese.

Enjoy!

Approximately 10 servings (info doesn't include Parmesan Cheese)

288 Calories
49 Carbs
4 Fat
16 Protein

Peppermint Chex Mix Recipe

Guess who is back to Christmas again.  Yep..it's me.  Now I am doing Christmas in February.  Oh the shame.  But this was too yummy and easy to not post about.  For my Christmas cookie party I wanted a quick and easy snack for the ladies to munch on.  I found this yummy looking recipe and I was so glad I did.  Give it a try when you have a Christmas party and want something that whips up in minutes and can be made ahead.

You will need Crushed Candy Canes, Almond Bark, and Chex.  I tired it with both Rice and Corn Chex.

I had crushed candy canes that my sister gave me as a gift.

Put the Chex in a large bowl.

Place the Almond Bark in a microwave safe dish and melt following package directions.

Pour the melted Almond Bark over the Chex.

Add in the Crushed Candy Canes.

Slowly and carefully fold everything together. 

Transfer the Chex to a parchment covered baking sheet and spread out in a thin layer.

Sprinkle a little Crushed Candy Canes over the top.

Looking good but not done yet!

Drizzle a bit more of the melted Almond Bark over the top then give it a bit of time to harden.

Break up and Enjoy!

Peppermint Chex Mix Recipe
Source: Utah Deal Diva

6 C Rice Chex (also good with corn chex)
1 (12 oz) package of White Almond Bark
1/3 C Coarsely crushed Candy Canes

Place Chex in a large bowl.

Melt the White Almond Bark according to package instructions.  Pour melted Almond Bark and half of the Crushed Candy Canes on top of the Chex.  Carefully mix everything together.

Transfer from the bowl to a baking sheet covered in parchment paper.  Spread out into a thin layer and sprinkle the rest of the Crushed Candy Canes over the top.  Melt a little more Almond Bark and drizzle over the top.

Allow to set up at least 20 minutes.  Once set up break up into chunks.

Enjoy!