Popcorn Balls

I got an email a while back asking for a recipe for Popcorn Balls.  My commitment here at Old House Kitchen is to only share recipes that are tried and true and pass the taste test of my large family.  Sometimes I make an exception.  This is that exception.  I have been told by the sharer of this recipe, pinky promised, that these popcorn balls are awesome!  I'm going to give it a go this weekend.  You try it, too, and let me know what you think.

Popcorn Balls
3 quarts popped corn
1 c. sugar
1/2 c. corn syrup (light or dark)
1/3 c. water
1/4 c. butter
3/4 t.salt
3/4 t. vanilla

Combine sugar, corn syrup, water, butter and salt over medium heat in a saucepan.  Stir until sugar is dissolved.  Cook without stirring until the syrup forms a soft ball (236 degrees).  Add vanilla and pour the syrup slowly over the popped corn.  Mix well so every piece is coated.  Shape into balls with greased hands.

Makes about 12.

photo credit

Football Sandwiches

If your family is like ours we like something fun and different to eat on a Saturday or Sunday afternoon watching the "big game".  These are a perfect fit!  Pair with some chips or Zippy Steak Fries and a pickle and you've got a yummy meal!

Football Sandwiches
Easy Bread Dough
1 lb. bacon, crisply cooked and crumbled
1 1/2 c. mayonnaise
1/4 tsp. mustard
1/2 tsp. onion powder
1/4 tsp. pepper
1 lb. deli sliced turkey
1 lb. deli sliced ham
1 lb. sliced provolone cheese
4 tomatoes, sliced
4 c. lettuce, chopped

Make dough according to directions.  Make a few loaves in the shape of footballs.  Bake at 450 (bake w/ steam) for approximately 15 minutes...until golden brown on top.  Cool completely.  Combine bacon, mayonnaise, mustard, onion powder, and pepper.  Slice bread in half horizontally.  Spread half the bacon mixture over the bottom halves of the bread.  Top with turkey, ham and provolone.  Place on an ungreased baking sheet.  Bake at 350 degrees until cheese melts.  Top with tomatoes and lettuce.  Spread the rest of the bacon mixture on the top half of the bread; place over the lettuce.  Slice into wedges.  Serves 10-15.

Amazing Caramel Corn

Photo courtesy of Good Housekeeping

As far as I'm concerned once the calendar flips to September it's FALL!  I have all my decorations set out (well except for waiting on some pumpkins for outside).  Ever since a friend gave me this recipe years ago this has been a fall tradition in this house. It's a recipe passed on to me by a dear friend years ago. Once you have this caramel corn you'll never eat another pre-packaged caramel corn again...EVER!  Even the kind from the fair or carnival just doesn't cut it! Enjoy!


Carmel Corn

6 qt. popped corn
(You can use 3 microwave bags but I'm too
cheap so I pop it in a large covered pan on the stove.)


In a sauce pan melt and stir:
2 c. brown sugar
2 sticks butter (salted)
1/2 c. light corn syrup (I use store brand...remember I'm cheap?)
1/2 tsp. salt

Cook and stir occasionally over medium heat until it comes to a boil. Once it comes to a rolling boil keep it on medium and stir constantly for 5 minutes (keeps it from scorching). Remove from heat and add 1/2 tsp. baking soda and stir. Pour it over the corn (the bigger bowl to fold it in, the better!) and fold until coated.

Pour onto 2 cookie sheets with raised edges (don't grease them). Bake 200 degrees for an hour...important...gently flip over the caramel corn with a pancake flipper every 20 minutes.

Store in airtight container...assuming your family hasn't devoured it in an evening...as ours definitely can!

Cinnamon Candied Apples

Cinnamon Candied Apples

I know this recipe is a little more fall-ish than anything but since fair food season is just around the corner, I thought I would share this recipe with you. We tried this recipe last fall. It was a big hit but had everyone running for water when they were done with their apple! It's a little caliente, but totally worth it!


2 bags of Brach's cinnamon red hots
1/2 c. water
12 medium sized apples (we used golden delicious)
12 popsicle sticks or skewers

Mix the red hots and water in a saucepan over medium high heat. Mix constantly to prevent burning the candy. Mix until all the red hots are melted and remove from heat. Let it sit for a minute or so to let it cool a bit. While the candy is cooling put the apples on the sticks and spray a baking sheet with cooking spray (they'll stick to wax paper). **Tilt the saucepan and dip the apples in the candy while spinning to coat the apples. Let them cool for a few minutes and enjoy!! The candy coating is nice and chewy but spicy hot! It sure clears the nasal passages!!

** If you are called away from your apples for a bit and the candy in the pan has gotten too thick to put on your apple you can add a smidge of water and then put the pot back on the stove and mix to thin the candy a bit.

Homemade Crackers

I haven't tried these yet but have a few friends who have and they love them. I have a busy next couple of weeks. More birthday celebrations and the oldest three girlies have dance recital practices all next week with three performances. Then Mother's Day/2 year old birthday celebration here. I'll breath a sigh of relief when the next week is over! I plan on making these some time after crazy week!

I think I found a new favorite blog to read. Gumbo-Lily.blogspot.com Unlike myself, she actually made these! I was going to type it all out and since it's the beginning of a crazy week and then some and I have other posts that I want to share with you this week I'm going to send you over to her for the recipe here. Tell her Carmen at Old House Kitchen sent you!

*that's her pic by the way!!

Yummy Pretzel Recipe

A friend passed this on to me a long time ago and my kiddos have enjoyed making these yummy pretzels.

Pretzel Recipe

4 cups flour
2 1/4 tsp. yeast (Active Dry) -- or 1 packet
1 1/2 c. warm water
1 tsp. sugar
1/2 tsp. salt
3 T baking soda
Coarse salt

In a mixer mix 1 1/2 cups flour, the yeast, sugar and 1/2 tsp salt. Add 1 1/2 cups very warm water. Beat 3 minutes at medium. Gradually add the rest of the flour. Turn out onto floured board (I use my counter top) and knead 5 min.. Place in a greased bowl, turn greased side up. Cover, let rise 45 minutes to an hour. Punch down, turn out onto board. Roll pieces of dough out into ropes and then pretzel shapes. Cover, and let rise on floured board for 30 minutes. Boil 1 quart water and the baking soda in a skillet. Put each pretzel in the water and simmer 20 seconds. Place on well greased cookie sheet, salt and bake at 400 F for 15 minutes.

When they come out brush them with melted butter and add whatever toppings you choose. Some ideas are parmesan and garlic or cinnamon and sugar. You can dip the pretzels in cheese dip or make this dip with cream cheese:

Cream Cheese Pretzel Dip
1 (8 oz.) pkg. cream cheese (softened)
2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons butter

Blend well together and serve with cinnamon & sugar pretzels. Yum!

Enjoy!

Monkey Muffins

A dear friend made these for us when we had just had our first baby. I had never had then before and thought they were heavenly. I got the recipe from her and my kiddos love them. Hope your family does as well.

Monkey Muffins

6 tubes flaky biscuit dough (the ones that have 10 in a tube)
2-3 sticks melted butter
2 1/2 cups white sugar
2 T cinnamon
1 cup brown sugar

Mix together cinnamon and sugar in a small bowl. Roll uncooked biscuits in cinnamon and sugar mixture. Place biscuits in a large buttered pan. (A bundt pan works well.) Mix remaining cinnamon and sugar mixture with brown sugar, sugar, and butter. Spread over the top of the pan evenly. Bake 20-30 minutes in a preheated 350 degree oven.

Easy Cheesy Bean Dip

1 8 oz. cream cheese (softened)
1 can bean dip
1 c. sour cream
1 1/2 tsp. onion powder
1/2 package taco seasoning mix
1/2 lb. shredded colby-jack cheese

Mix all ingredients except the cheese. Layer in a crock pot or a casserole dish 1/2 the mixture and 1/2 the cheese; repeat. Cook on low for 4 hours or so or bake 20 minutes at 350 degrees.

Serve with nacho chips, chopped tomatoes, black olives, guacamole, etc.!

Notes: Sometimes I add 1/2 pound browned, ground beef to the mixture to give it a little more protein. A lot of times when we go camping I'll take a crock pot with us and the ingredients. I'll pop it all in the crock pot after breakfast and it's ready by lunchtime!

Kitchen Tip Tuesday: My Go-To's

If you're like me and totally not like Ms. Stewart then you have days that you don't want to actually create a meal or have the money to order something to be delivered. I have what I call my "Go-To's"; my quick fixes that are a no-brainer and easy on the budget. I stock up on the items below when they are on sale and I have coupons. I save them for desperate moments like days when I have a headache or it's been really busy or I, um...am feeling a bit un-motivated. Here are my "Go-To's"...

Meatball subs
Frozen or homemade meatballs (warm them up in the microwave)
Spaghetti sauce (warm this a bit, too)
Sub buns or hot dog buns (sub buns are much better!)
Shredded mozzarella or colby-jack cheese
Ranch dressing

Assemble the subs and then pop them in the microwave or oven to melt the cheese
Top with tomatoes and lettuce and drizzle a little ranch dressing on it!

Cheese Quesadillas
Flour tortillas
Shredded mexican cheese blend or colby-jack cheese
(Mozzarella is nice on it, too)

Warm an electric griddle or fry pan on the stove and lay out the bottom tortillas add cheese and then top with a tortilla.
Peek at the underside ever-so-often to make sure it's not browning too much
Flip when you think it's ready and finish cooking it

Cut in quarters with a pizza cutter and serve with sour cream, salsa, refried beans, black olives, lettuce, tomatoes and guacamole if you like.

Note: if you make a big batch of chicken taco meat then freeze it you can pop a bag of it in the microwave to defrost and then add that to the cheese on the quesadillas

Bagel & Egg Sandwiches
I stock up at the bakery and bread outlet in town about once a month or so. They have bagels, bread, buns, etc. that are near the expiration date but freeze well. I can get a package of bagels for less than 50 cents a package. We also have chickens so we get eggs...not enough for my liking since it's winter and all...but enough that once a week or so we can have bagel and egg sandwiches off the cuff.

Scrambled eggs: (mix in a bowl and cook in a skillet on medium, stirring frequently)
1 dozen eggs
1/3 cup shredded colby-jack cheese
1/4 cup milk
1/4 tsp. black pepper
1/8 tsp. salt

Grilled Peanut Butter
Two of our girls have a peanut allergy so I also make grilled cheese to go with it. Spread peanut butter on a slice of bread, put another slice on it and then butter the back of that, put it on the griddle and butter the other side. Grill to your liking. It's good! Really!

Enjoy!