Recipe: Recipes Using Popcorn (76)
Appetizers and Snacks Popcorn Snacks
Cheese Popcorn
Sweet Cinnamon Popcorn
Zesty Popcorn
Tex-Mex Popcorn
Pizza Popcorn
Power Popcorn
Red-Hot Popcorn
Corny Caramel
Cheesy Barbecue Popcorn
Italian-Style Popcorn
Cajun-Style popcorn
Peanut Butter Popcorn
Sugar Popcorn
Poppycock
Popcorn Crunch
Kahlua Caramel
Popcorn Marshmallow Treats
Popcorn Munch
Maple Sesame Glazed Popcorn
Jello Popcorn Balls
Popcorn surprises
Pina Colada Popcorn
Honey Nut Crunch
Herb Seasoned Popcorn
Caramel Corn
Popcorn Tips
Caramel Popcorn #2
Popcorn Granola
Popcorn Balls
Popcorn Macaroons
Popcorn Balls #2
Quaker Jacks
Krakow-Jax
BBQ popcorn
Flying Popcorn Balls
Fruit flavored Popcorn balls
Cracker Jacks
Crunchy Snacks for kids
Popcorn Seasonings
Honey Cracker Jacks
Popcorn Candy Clusters
Cruncho Mix
Popcorn Italiano
Pastel Popcorn Balls
Joel Murphy's Caramel Corn
Popcorn pudding
Popcorn muffins
Popcorn balls #2
Popcorn squares
Popcorn Crackles
Popcorn fruit cookies
Popcorn macaroons #2
Chocolate popcorn squares
Popcorn balls #3
Popcorn balls #4
Basic Candy corn
Velma's Caramel Corn
Mother's Popcorn Balls
Chocolate Popcorn Balls
Almond Toffee Popcorn balls
Maple Syrup Popcorn Balls
Molasses Popcorn balls
Little Apples Popcorn Balls
Apricot Candy corn
Tropical Popcorn
Orange Candy Corn
Mushroom Popcorn
Cheese popcorn
Granola Popcorn
Popcorn macaroons
Heavenly Hash popcorn
Dill popcorn seasonings
Chili popcorn seasonings
Herb popcorn seasonings (page 45)
Popcorn Seasonings
source: alt.cooking-chat/Steve Knight (1998)
Cheese Popcorn
Mix 3/4 cup grated Parmesan cheese with 1.5 T melted
butter or margarine and toss
with 4 cups popped popcorn.
Sweet Cinnamon Popcorn
Shake popcorn with cinnamon sugar
Zesty Popcorn
Top popcorn with grated Parmesan, then spice it up with a dash of garlic salt.
Tex-Mex Popcorn
Add a pinch of chili powder or taco seasoning to
melted butter, pour over popcorn, toss.
Pizza Popcorn
Mix a pinch of oregano, basil, and parsley in melted
butter before tossing.
Power Popcorn
Sprinkle with 1 T of nutritional yeast for a healthy
alternative to salt and butter.
Red-Hot Popcorn
Add a dash (or more!) or hot sauce to melted butter
and toss with 4 cups popcorn.
Corny Caramel
Heat caramel or butterscotch sauce, pour over popcorn,
and stir until coated. Spread on waxed
paper to dry or roll in balls.
Cheesy Barbecue Popcorn
2 T butter or margarine -- melted
1/2 t chili powder
1/2 t garlic salt
1/4 t onion powder
8 cups popped popcorn
1/4 cup grated parmesan cheese
Combine first 4 ingredients; pour mixture over popcorn, stirring to
coat. Sprinkle with cheese, stirring well.
Yield: 8 cups
Italian-Style Popcorn
1/4 cup margarine or butter
1/2 t dried Italian seasoning
1/4 t garlic powder
10 cups warm popped corn
1/3 cup grated parmesan cheese
Melt margarine or butter. Stir in italian seasoning & garlic powder. Toss with popcorn, coat evenly. Toss in parmesan cheese.
Cajun-Style popcorn
Prepare as above except:omit italian seasoning, garlic powder, &
cheese.
Use instead:
1 t paprika
1/2 t garlic salt
1/8 t of each..... white, red, and black pepper
1/4 cup margarine or butter
10 cups popped corn
Peanut Butter Popcorn
(Microwave recipe)
2 quarts popped corn 1 peeled, crushed garlic clove
2 T. butter or margarine 1/3 cup crunchy peanut butter
1 t. vegetable oil
Put popcorn in bowl. Combine remaining in 1-pint measure, cover with wax paper and microwave on HIGH 1 minute or until peanut butter is very soft. Stir well, pour evenly over popcorn & toss well to mix.
Sugar Popcorn
This is an old recipe in my family - originally came from The White House Cookbook, 1886 (my great-grandmother's). We don't follow their recipe exactly - it says to cook to hard-crack but we like the sugary-textured popcorn better. We make this up in batches of different color for different holidays - let the batches set up for a few minutes and then mix them together. People will wonder how you made popcorn in all different colors.
This is really cheap to make, makes a lot, and is kind of a fun thing to take to a holiday potluck. We add the food coloring - just a few drops - right after we take the syrup off the heat. We don't actually ever try to get real "red" - it gets too bitter with enough food coloring to do that.
Valentines - 1 batch pale pink, one batch darker pink, one batch white.
St. Patrick's Day - 1 batch green, 1 batch white
Easter - 1 batch each of white, blue, pink, green, yellow (and mix other colors - to make colors like violet and orange - to make other batches if you need that much popcorn!)
Cinco De Mayo - 1 batch green, 1 batch red, 1 batch white
4th of July - 1 batch dark pink, 1 batch blue, 1 batch white
Halloween & Thanksgiving - 1 batch orange, 1 batch white.
Christmas - 1 batch red (dark pink, actually), 1 batch green, 1 batch white.
Pop up a large bowl of popcorn - like about a dutch oven full - for each batch you are making. Transfer to another bowl with your hands, leaving the "old maids" behind. Spray a bowl or pan with non-stick coating or rub with butter. Pour in your popped corn. Sprinkle lightly with salt (optinal).
In a large pan or dutch oven (teflon really helps, too), put 1 Cup sugar, 2 T butter or margerine, and 3 T water. Bring to a boil, let boil, stirring constantly, a couple of minutes. Remove from heat, add a little food coloring, stir, then immediately drizzle over popcorn, stirring the popcorn all the time. It really helps if you have someone help.
Keep stirring the popcorn until it's pretty evenly coated with the sugar. Then let it sit for a few minutes to set up. Then put it in another bowl (or a grocery sack) while you make the next color. Dump in each successive batch when it is set up. When you have done all the colors you want, shake the bag to mix all the colors. You can do this with walnuts and other nuts. Put the nuts in the syrup and stir until coated and at least partially set up and separated, rather than the drizzling part.
Poppycock
Keywords: Candy, popcorn, butter, nuts
1 cup halved pecans
1 cup blanched almonds
8 cups popcorn
1 cup butter
1-1/2 cups white or brown sugar
1/2 cup corn syrup
1/2 tsp cream of tartar or baking soda
1 tsp vanilla
In a shallow pan, bake at 300F toast pecans and almonds. Set side to cool. In a very large bowl, combine pecans and almonds and popcorn. In a medium sized saucepan, mix sugar, butter, syrup. Cook to hard ball stage, 254F. Remove from heat, stir in baking soda or cream of tartar, if used, then vanilla. Pour over popcorn mixture. Toss with a buttered fork. Press onto a greased cookie sheet. Break in pieces when cooled and store in a plastic container in the freezer or refrigerator. It becomes sticky if kept at room temperature.
Makes 10 cups.
Popcorn Crunch
Keywords: popcorn, candy
2 qts. popped corn
1 1/2 cups pecan halves
2/3 cup whole almonds
1 1/3 cups sugar
1/2 cup light corn syrup
1 cup margarine
Dipping Chocolate (optional)
Mix together popped corn and nuts. In a saucepan, combine sugar, corn syrup, and margarine. Bring to a boil, and boil 10 to 15 minutes, stirring constantly. When mixture turns light caramel in color, remove from heat,and stir in popcorn and nuts. Spread out on a lightly greased cookie sheet. Break apart when cool. Can be dipped or spread with chocolate, if desired.
Makes about 40 pieces.
Recipe from: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201
Kahlua Carmel Popcorn
Keywords: popcorn, kahlua, holidays, carmel
2 qts. popped corn
1 cup granulated sugar
1/2 cup Kahlua
2 Tbsp. cider vinegar
3 Tbsp. butter
3/4 cup cashews OR
1/3 cup candied cherries
In a shallow pan, keep popped corn warm in low oven. Bring sugar,Kahlua and vinegar to a boil; stirring until sugar disolves. Add butter. Insert candy thermometer; bring to hard crack stage(300 degrees F.). Pour over warm popped corn; stir to coat evenly. Add nuts or cherries. Cool. Store in airtight container in cool, dark place (up to several weeks). Makes 2 quarts.
Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof Maidstone
Wine & Spirits Inc. Los Angeles, CA.
Posted By: Joan Johnson
Popcorn Marshmallow Treats
Keywords: popcorn, marshmallows, gumdrops
26 cups popped popcorn
1 cup salted peanuts
1/2 cup baking gumdrops
In a saucepan melt: 1/2 cup margarine
1/2 cup cooking oil
500 gms. white marshmallows
Stir constantly while marshmallows melt and mix with melted margarine and oil mixture. Do not allow this to boil, just melt over low heat. Mix into popped corn mixture. Press into greased tube pan.
Popcorn Munch
Keywords: snack, popcorn, coconut, peanut
Pour 6 cups of popped popcorn into 13x9x2" baking pan. Add 1 cup dry roasted peanuts and 1/3 cup coconut; do not stir. Melt 2 tablespoons margarine and stir in 1/4 cup honey. Drizzle over popcorn mixture. Stir gently till mixed well.
Bake in 300 degree oven for 20 minutes, stirring twice. Cool slightly, loosen
with a pancake turner.
Stir 3/4 cup snipped dried apricots and 3/4 cup raisins into popcorn mixture.
Makes 7 cups.
MAPLE-SESAME GLAZED POPCORN
Keywords: Popcorn, Snacks
8 cups popcorn
1 1/2 tbs. sesame seeds
1/4 cup maple syrup
3 tbs. light brown sugar
1/8 tsp. ground cinnamon
1 1/2 tsp. unsalted butter
Preheat oven to 250 degrees. Lightly spray very large ovenproof bowl, preferably glass or ceramic, and baking sheet with nonstick cooking spray. Add popcorn to bowl. Place in oven to warm while preparing the glaze. Place sesame seeds in a small dish. Stir together maple syrup, brown sugar, and cinnamon in small, heavy bottomed saucepan. Bring to boiling over medium heat; cook to hard ball stage (250 degrees on candy thermometer). Stir in butter and cook to hard crack stage (280 degrees on candy thermometer).
Remove popcorn from oven. Pour about half of glaze over popcorn, working quickly and tossing with metal spoon to coat popcorn. Sprinkle on sesame seeds; pour on remaining glaze and toss until evenly coated. (If mixture cools down too quickly, warm in oven until softened enough to mix. Spoon onto prepared baking sheet and spread into small clumps. Cool.
Can be halved or doubled.
Makes 8 cups.
The Family Circle Cookbook - 1992
JELLO POPCORN BALLS
Keywords: Popcorn, Snacks
8 C Pre-popped Popcorn
2 C Mini Marshmallows
1/4 C Butter
2 T Jello Powder
Put popcorn in greased 13 x 9 x 2 inch pan. Place pan in 300 degree oven. Put butter in saucepan over medium heat. When the butter is melted pour in marshmallows. When marshmallows are melted, stir in jello powder. When the jello powder is mixed in, take out popcorn. Pour marshmallow mixture over popcorn. Stir. Roll into balls.
Makes 8 balls.
Popcorn Surprises
Keywords: popcorn, chocolate, candy
8 cups popped corn
1 cup sugar
1/3 cup light corn syrup
1/3 cup hot water
1/8 t salt
1/2 t vanilla
1 lb. chocolate coating
Measure popped corn into a large bowl. In a small saucepan, combine sugar,syrup, water, and salt. Cover tightly and bring to a rolling boil. Remove lid and add thermometer. Cook to 270 degrees; remove from heat and stir in vanilla. Pour cooked syrup over the popped corn, stirring to coat corn. Cool completely, then run through a food chopper. Melt chocolate coating in top of double boiler. Stir ground popcorn into chocolate, using as much popcorn as the chocolate will hold. Pack into chocolate lined molds or roll out between waxed paper and cut into shapes with cookie cutters or knives.
Makes about 50 pieces.
Recipe from:Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201
Pina Colada Popcorn
Keywords: popcorn, snacks, pina colada
To toast coconut, spread coconut in a thin layer on a shallow baking pan. Bake
in a 250 degree oven for 6 to 7 minutes or till light brown, stirring often.
8 cups popped popcorn (about 1/3 to 1/2 unpopped)
2 Tbsp. butter or margarine
1/3 cup light corn syrup
1/4 cup instant coconut cream pudding mix
3/4 tsp. rum extract
1/2 cup diced dried pineapple or candied pinapple
1/2 cup coconut, toasted
Remove all unpopped kernels from popcorn. Place popped popcorn in a buttered 17x12x2-inch baking pan. Keep the popcorn warm in a 300 degree oven while making the coating.
In a small saucepan melt the butter or margarine. Remove saucepan from heat. Stir in the corn syrup, pudding mix, and rum extract. Remove popcorn from oven. Pour the syrup mixture over the popcorn. With a large spoon, gently toss the popcorn with the syrup to coat.
Bake popcorn, uncovered, in a 300 degree oven for 15 minutes. Remove popcorn from oven and stir in the dried pineapple and the coconut. Bake the popcorn mixture, uncovered, 5 minutes more. Turn the mixture onto a large piece of foil. Cool the mixture completely. Serve popcorn immediately or store, tightly covered, in a cool, dry place.
Makes about 16 (1/2 cup) servings.
Honey Nut Crunch
Keywords: Popcorn, Snack
3 qts popped popcorn (no kernels) 2 c pecan halves
1/2 c butter 1/2 c honey
1 tsp vanilla
Preheat oven to 350 degrees. Combine popcorn and nuts in large heat-proof bowl; set aside. Combine butter, honey and vanilla in small saucepan. Cook over medium heat until butter melts. Pour honey mixture over popcorn mixture. Stir until combined. Divide mixture and place on 2 baking sheets. Bake 15 minutes, stirring every 5 minutes, until light golden brown.
From _Best Recipes Magazine_, Vol 1, Aug 18, 1992, No. 18
Makes 3 qts
Herb-Seasoned Popcorn
Keywords: Popcorn, Snacks, Low cal
Servings: 6 cups
6 cups popped popcorn
2 Tb margarine or butter, melted
1/2 ts dried basil leaves
1/4 ts dried oregano leaves
Dash to 1/8 ts cayenne pepper
1 Tb grated Parmesan cheese
Place popcorn in large bowl. In smal bowl, combine margarine, basil, oregano and cayenne; pour evenly over popcorn. Sprinkle with Parmesan cheese; toss gently.
CARAMEL CORN
Keywords: Popcorn, Snack, uucp
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
Bring to a boil and boil five minutes. Remove from heat and add:
1/2 tsp soda
1 tsp vanilla
Pour evenly over 2 gallons popcorn (popped of course), stirring to assure even coverage. Bake in 250 degree oven for 1 hour, stirring every 15 minutes. When cool, this results in a hard caramel coated popcorn much like found in Cracker Jacks (tm).
Popcorn Tips
Keywords: Info
Try popping corn in ghee, or clarified butter. This is pure butterfat without the water and whey solids that spatter and scorch. It makes by far the most delicious popcorn I have ever eaten, and I have eaten it several times a week for at least fifteen years.
To make ghee, melt about a pound of butter. It will separate into three layers. Skim off the top layer, draw off the middle (the ghee) and discard the bottom. Make sure there are no impurities in the ghee.
As for popcorn seasonings, I avoid the artificial-butter flavored ones like the plague. Mille Lacs (tm) makes a hard-to-find one that contains butter acids and esters. Worth looking out for, and stocking up on.
Soybean oil stinks when heated to the temperatures necessary to pop corn. Just say no.
If the butterfat bothers you, UNREFINED corn oil, available in whole-foods stores, is a pleasant alternative.
Orville's is hard-to-beat, and a heavy-bottomed pot in practiced hands is better than any "automatic" popcorn maker.
Caramel Corn #2
Keywords: snack, popcorn, candy
7 quarts popped popcorn
2 cups brown sugar
1 cup butter
vanilla
1/2 cup corn syrup
1 tsp. salt
1/2 tsp. soda
Boil sugar, butter and corn syrup 4 minutes. Remove from stove and add salt, soda and vanilla. (This will foam when soda is added). Pour sauce over the popped popcorn, stir carefully. Put into a large pan into oven at 250F for 1 hour. Carefully stir every 10 minutes. If pan is big enough, shake popcorn--it doesn't crumble as much.
>From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1
Popcorn Granola
Keywords: Snacks
Keywords: Snacks
Servings: 11
3/4 c Honey
1/3 c Butter or margarine
1 t Vanilla
3 c Unseasoned popped corn
6 c Quik-cooking rolled oats
1 c Sweet flaked dried coconut
1 c Bran cereal
1 c Cruched shredded wheat
1 c Raisins
1/2 c Sesame seed
1. In a 12x15" roasting pan, combine honey, butter, and vanilla. Place in oven and turn heat on to 350'F. Meanwhile, whirl corn in a blender or food processor until finely ground. When butter is melted, in about 5 minutes, add to pan the ground corn, oats, coconut, bran cereal, wheat cereal, raisins, and sesame seed; mix well.
2. Bake in a 350'F. oven, stirring often, until richly browned, 40-45 minutes. Cool; serve. If made ahead, store airtight at room temperature up to 3 weeks. Makes 11 cups.
POPCORN BALLS
Keywords: Snacks
Keywords: Snacks
Servings: 1
3 1/2 c Popped Corn
1/2 c White Sugar
3 T Water
3 T Corn Syrup
1/2 t Salt
2 T Butter
1/2 t Vanilla
*******
Combine sugar, water, corn syrup, salt and butter in saucepan. Cook over medium heat until mixture is 250 degrees or until hard cracked stage. Remove from heat; add vanilla. Pour candy in a thin stream over popped corn tossing constantly. Shape into balls with buttered hands.
POPCORN MACAROONS
Keywords: Cookies
Keywords: Cookies
Servings: 60
1 c Popcorn; popped (remove all
-ard kernels)
1 c Walnuts; finely chopped
3 Egg whites
1 c Powdered sugar
3/4 ts Vanilla
Put popcorn in blender and chop fine. Combine in a bowl with nuts. Beat egg whites until foamy, then add sugar and beat until stiff. Blend in vanilla and mix carefully with popcorn and nuts. Drop by spoon onto a lightly oiled cookie sheet. Bake in a preheated 300 degree oven for 30 to 35 minutes.
Popcorn Balls #2
Keywords: Kids
Popcorn balls: Cook 1/2 cup molasses with 1/2 cup corn syrup until thermometer reads about 270 degrees. Stir in 1 1/2 cubes butter and a little salt. Have 8 cups popped popcorn ready in a bowl and slowly stir in the mixture with a wooden spoon to coat all the popcorn.
IMPORTANT: butter your hands lightly and shape the popcorn into balls the size you want. Set them on waxed paper and let harden. Wrap the ones you don't want now with waxed paper.
QUACKER JACKS
Keywords: APPETIZERS, POPCORN, GLORIA PITZER
1 cup peanuts, 2 stick butter, 5 cups popped corn,
2 cups brown sugar, 1/2 cup light corn syrup,
1/2 tsp baking soda.
Mix nuts with corn. Melt butter and sugar and syrup. When melted add baking powder then pour over corn and mix.
Krakow-Jax
Keywords: Snacks, Popcorn
Servings: 4
3 qt Freshly popped popcorn
1 c Peanuts (or more, dry-roast)
1/2 c Margarine
1 c Dark brown sugar
1/4 c Honey
1 ts Vanilla
Put popped popcorn in a greased 13x9" pan, preferably Teflon. Scatter peanuts on top. Bring margarine, brown sugar, and honey in a small saucepan. Bring to a low boil and bubble gently for 5 minutes without stirring. Remove from heat. Add vanilla and stir slightly. Drizzle/pour over popcorn & peanuts. Toss. Bake at 250~ for about an hour, tossing every 15 minutes. Cool for 5 minutes, toss again, then chill (best if done in the snow outside, when available!) for 30 minutes.
Barbecued Popcorn
Keywords: Snacks, Popcorn
Servings: 8
6 tb Hot air-popped popcorn
1/3 c Margarine
3 tb Chili sauce
1 ts Onion powder
1 ts Chili powder
1/2 ts Salt
2 tb Grated Parmesan cheese
Place popcorn in large bowl. In small saucepan, melt margarine. Stir in chili sauce, onion and chili powder and salt. Pour chili mixture gradually over popcorn, tossing to mix well. Sprinkle with cheese and toss.
Flying Popcorn Balls
Keywords: Snacks, Popcorn
Servings: 15
3 qt Popped popcorn; unsalted
1 c Spanish peanuts; salted
6 oz Semisweet chocolate chips
1 lb Marshmallows
1/4 c Butter
Combine popcorn, peanuts, and choco chips in large bowl or roaster. In large saucepan, cook marshmallows and butter over low heat until melted. Pour over popcorn, tossing gently to mix. Cool 5 minutes. Butter hands lightly. Form into 2 1/2" balls.
Fruit-Flavor Popcorn Balls
Keywords: Snacks, Holidays, Jello, Popcorn
Servings: 48
1 c Light corn syrup
1/2 c Sugar
1 sm Jello; any flavor
1/2 lb Salted peanuts; coarse chop
9 c Popped popcorn
Bring syrup and sugar to a boil. Remove from heat and
add Jell-O Gelatin, stirring until dissolved. Add
peanuts and pour over popcorn, mixing well. Quickly
form into 1 1/2" balls. Makes about 4 dozen.
Cracker Jacks #2
Keywords: MixedSources, Snacks, Popcorn, Microwave/candy
3 quarts popped popcorn
(1/2) cup unpopped
1/2 cup margarine
1/4 cup white corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
Spray inside of a large brown paper grocery bag with vegetable cooking spray. Pour popped corn into paper bag. In a microwave-safe bowl (approx 4" deep), combine brown sugar, margarine, corn syrup, and salt. Microwave on HIGH for 2 minutes. Stir, microwave on HIGH for 2 more minutes. Stir in soda. Pour mixture over the popcorn in bag. Close bag by folding down top. Shake well. Microwave on HIGH for 1 minute. Remove bag and shake again. Microwave 1 minute more on HIGH. Shake well. Store cracker jack in air-tight container. Enjoy!! Courtesy of Shareware RECIPE CLIPPER 1.0
Crunchy Snacks for Kids
Keywords: Kids, Snacks, Popcorn, Cracker Jack, Nuts
From: Vicki Lansky's CANDY book
COOKIE JAR
Have you thought of putting crackers in your cookie jar? They are made with less sugar and you can choose a low salt variety. You can fill a cookie jar with peanuts-in-th-shell or roasted no-salt nuts. Or keep on hand a jar of nuts and raisins with a few chocolate chips thrown in (aka "gorp").
POPCORN SEASONINGS
Try sprinkling grated Parmesan cheese or American cheese on popcorn. Or, mix with peanuts, or cinnamon.
Package extra popcorn in small plastic bags with twist ties - excellent for an out-of-doors treat, car ride (Donna's note: UGH!) or TV special snack. (Donna's note: lunch boxes!)
HONEY "CRACKER JACKS"
1/2 cup (8 tbsp) honey
1/2 cup margarine
6 cups POPPED popcorn
1 cup shelled peanuts
Heat honey and butter in a saucepan until blended. Cool. Pour over popcorn which has been mixed with peanuts, stirring as you pour. When well-coated, spread in a pan in a single layer. Bake at 350 for 5 - 10 minutes or until crisp, stirring several times. The difference between crisp (not brown) and burnt can be a matter of minutes. Package in plastic bags and twist tie. If you want it to be mistaken for the "real thing", add a small toy.
POPCORN CANDY CLUSTERS
1 cup (8 oz) semi-sweet chocolate chips
1 cup freshly popped popcorn
1 cup nuts
Melt chocolate chips. Add popcorn and nuts and stir until they are well coated. Drop by spoonfuls onto a cookie sheet or wax paper and let set til firm. If the crowd is rushing you for a taste, chill the clusters in the freezer for 5 minutes. When firm, store in plastic bags.
CRUNCHO MIX
Mix:
4 cups crunchy cereal (Cheerios, or Corn Chex, etc)
1 cup peanuts or mixed nuts
1 cup pretzel sticks, the smallest size
1 cup seasoned croutons
Combine:
1/2 cup salad oil or 6 tbsp melted butter
2 tsp Worcestershire Sauce
1/4 tsp garlic powder
In a shallow pan coat crunchy ingredients with the combined oil and seasonings. Heat in oven at 250 for about 45 minutes, stirring every 15 minutes. Spread on absorbent paper to cool.
POPCORN ITALIANO
Keywords: Echo, Appetizer, snack
2- tbsp. butter or margarine
1 - small clove garlic,minced
1/2 - tsp. dried oregano leaves,crushed
8 - cups hot popcorn
2 - tbsp. grated Parmesan cheese
In 1 1/2 quart sauce pan over medium high heat,in hot butter, cook garlic with oregano.In a large bowl,drizzle butter mixture over popcorn;toss with cheese.Makes 8 cups.
Pastel Popcorn Balls
Keywords: Mom's, Snacks, Popcorn
Servings: 16
INGREDIENTS:
1/4 cup vegetable oil
1/2 cup popcorn, unpopped
1/2 cup light corn syrup
1/2 cup sugar
1/2 tsp salt
food coloring
DIRECTIONS:
Heat 1/4 cup vegetable oil in 4 quart kettle 3 minutes. Add popcorn. Cover loosely. Shake frequently over medium heat until popping stops. Mix corn syrup, sugar and salt. Tint with red or green food coloring. Flavor with green with wintergreen and red with peppermint. Add to corn, and stir over medium heat 3 to 5 minutes or until corn is completely coated. Butter hands and shape mixture in balls about 1 1/2" diameter. Wrap in saran.
Source: Mom's old magazine clippings- 1940's to 1970's
From: Sallie Austin
Joel Murphy's Carmel Corn
Keywords: carmel corn, popcorn
Ingredients
1 cup brown sugar
cup margarine (or butter)
cup Karo (dark) syrup
1 tspn. Vanilla
tspn. Baking soda
4 qts. Popped popcorn
Bring to boil in microwave safe bowl, sugar, margarine, and syrup. (1min) Cook 1 min longer. Mix in Vanilla and Baking soda. Pour mixture over Popcorn and mix. Place coated popcorn in a large paper bag. Microwave 4 minutes turning and shaking every minute. Spread on wax paper to cool.
Popcorn Pudding
Keywords: Puddings
Serves 4 to 6
2 cups popped corn
3 cups milk
4 Tbsp butter, melted
3 eggs, beaten
1/2 cup brown sugar
1 tsp vanilla
1/2 tsp salt
Grind all but a small handful of the popped corn in a food processor or grinder. Scald the milk, pour it over the corn, stir in the butter, and let the popcorn sit, covered, for 1 hour to absorb the liquid.
Beat eggs with the sugar until light, add vanilla and salt, beat in the corn mixture, and turn into a buttered baking dish. Sprinkle the reserved popcorn on top. Bake at 300 F until custard is set and browned on top, 45 minutes to 1 hour. Sprinkle the reserved whole popcorn on top.
Popcorn Muffins
Keywords: Breads, Muffins, 1941
1 1/2 cups flour
3/4 cup ground popped corn
3 tsp baking powder
1 tsp salt
1 Tbsp sugar
2 Tbsp melted shortening
1 cup milk
1 egg, well beaten
Sift flour, measure, and sift with baking powder, salt, and sugar. Add milk, popped corn, egg, and shortening. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (435 F) 25 minutes. 6 servings.
Grace Viall Gray, Glen Ellyn, IL.
Popcorn Balls #2
Keywords: Candies, Soft Crack, 1941
Prize winning recipe
1/2 pound popcorn
2/3 cup corn sirup
2 cups sugar
2/3 cup boiling water
2 tsp cream of tartar
2 Tbsp vinegar
2 Tbsp melted butter
2 tsp vanilla
1/8 tsp baking soda
Pop corn. Place in large pan. Combine sirup, sugar, water, and vinegar. Heat to boiling. Add cream of tartar. Boil to soft crack stage (275 - 280 F). Remove from fire. Add butter, baking soda, and flavoring. Pour over popcorn. Form into balls.
Winifred J. Wells, Mooers, N.Y.
Popcorn Squares
Keywords: Candies, Hard Crack, 1941
8 cups popped corn
1 cup sugar
1/2 cup corn sirup
1/4 cup water
1 Tbsp butter
1 tsp salt
Put popped corn through coarse knife of food chopper. Boil sugar, sirup, salt, and water to hard ball stage (265 - 270 F). Add butter. Boil to hard crack stage (285 - 290 F). Add popped corn;p stir until well blended. Return to fire for a minute to loosen mixture. Pour onto well-buttered baking sheet. Roll with rolling pin as thin as possible. Cut in squares.
Grace Viall Gray, Glen Ellyn, IL.
Popcorn Crackles
Keywords: Candies, Hard Crack, 1941
1 cup molasses
1 cup sugar
3 quarts popped corn
1/2 tsp salt
1 Tbsp butter
Melt butter. Add sugar, salt, and molasses. boil to the hard crack stage (285 - 290 F). Pour over corn, stir while pouring. Spread in thin layer to cool. Break in pieces. The Household Searchlight
Popcorn Fruit Cookies
Keywords: Cookies, Rolled, 1941
1 cup finely ground popped corn
1 cup sugar
1 cup finely cut dried fruit, any kind
1/2 cup melted shortening
1/4 cup sweetened condensed milk
1/4 cup water
1 egg, well beaten
1 cup flour
1 cup corn-meal
1 tsp salt
1 1/2 tsp nutmeg
4 tsp baking powder
Sift flour, measure, and sift with baking powder, nutmeg, salt, and corn-meal. Combine shortening sugar. Add egg. Add milk and water. Mix thoroughly. Add flour mixture, popped corn, and dried fruit. Mix thoroughly. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (425 F) 10-12 minutes. 30 servings.
Grace Viall Gray, Glen Ellyn, IL.
Popcorn Macaroons
Keywords: Cookies, Macaroons, 1941
1 cup blanched almonds
1 tsp rose flavoring
3 egg whites
1/2 tsp vanilla
1/2 cup sugar
1 cup freshly popped corn
Few grains salt
1/8 tsp baking powder
Put almonds and popped corn through food chopper twice, using fine knife. Add flavorings. Mix thoroughly. Whip egg whites until frothy. Add baking powder and salt. Whip until stiff. Sift in sugar. Whip 1 minute. Fold into almond mixture. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in slow oven (325 F) 20-30 minutes. 48 servings.
Grace Viall Gray, Glen Ellyn, IL.
CHOCOLATE POPCORN SQUARES
Keywords: popcorn
6 ounces semisweet chocolate chips (1 cup)
1/3 cup heavy cream
1 tsp. vanilla extract
4 cups popped popcorn
1 cup chopped nuts
In a 2-quart glass bowl, combine chocolate chips and cream. Heat in a microwave oven on High 1 1/2 to 1 3/4 minutes, or until melted and smooth when stirred. Stir in vanilla. Add popcorn and nuts, and mix until evenly coated. Turn into a foil-lined 8" square baking pan; press gently with back of spoon to spread evenly. Refrigerate 5 to 6 hours, or until firm. Cut into 25 squares. Cover and refrigerate until serving time.
Popcorn Balls #3
Keywords: Candy OSG1966 2 cup Sugar
2 Tbsp Vinegar
2 Tbsp Karo - white
Butter - size of walnut
1/4 tsp Salt
Soda - pinch
Boil sugar, vinegar, syrup and butter with a little water until it forms soft ball in cold water. Sift a little salt on freshly popped corn. Add pinch of soda to syrup just before pouring over corn. Wet hands with water before pressing each ball to prevent sticking.
Source: Mrs. Henry Bailey, Rock Springs Grange, Meigs County, OH
Popcorn Balls #4
Keywords: Candy
1/2 pt Karo syrup
1 1/2 pt Brown sugar
2 Tbsp Butter
1 tsp Vinegar
1/2 tsp Baking soda
6 qt Popcorn - about
Heat mixture until it harders when dropped in water. Move to back of stove, add baking soda dissolved in 1 T. water, and pout over fresh popcorn. Will make about 3 dozen balls.
Source: Emma Harrington, Brinfield Grange, Portage County, OH
BASIC CANDY CORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/2 cup water
1 cup sugar
3/8 cup white corn syrup
1 Tbsp. butter
oil of peppermint*
few drops of food color
1/2 cup corn, popped
In a heavy saucepan put the water, sugar, corn syrup and butter. Cook over a moderate heat to 280 degrees on a candy thermometer. Add the oil and food coloring. Stir well and pour over the popped corn.
* = You can use concentrated flavorings in place of the oil
of peppermint. One good source for these flavorings
is:
Lorann Oils
4518 Aurelius Road
P.O. Box 22009
Lansing, Michigan 48909
If you write to them you can obtain a free catalog
which includes more than fifty flavors.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: VELMA'S CARAMEL CORN
Keywords: POPCORN, APPETIZERS, SNACKS, WHITE CAT
"(This recipe) occupies a special place in my private recipe file not only because of its flavor, but also because it keeps so well. Once cool, and stored in an airtight container, such as an empty White Cat canister, it stays crisp and crunchy." - Carol Adkins, Pres. White Cat
1 cup brown sugar
1/4 cup white corn syrup
1/2 cup butter
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup corn, popped
1 cup toasted chopped pecans
Put the brown sugar, corn syrup, butter, cream of tartar and salt in a heavy saucepan. Melt over medium heat and bring to a boil. Boil 5 minutes. Remove from heat and add the baking soda. Stir well. Pour over the popped corn and pecans. Stir well, put in a baking pan and bake at 250 degrees for 30 minutes, stirring occasionally. Pour onto buttered cookie sheets to cool.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: MOTHER'S WHITE POPCORN BALLS
Keywords: POPCORN, APPETIZERS, SNACKS, WHITE CAT
1 cup sugar
1/2 cup white corn syrup
1/2 cup water
2 Tbsp. butter
1/2 Tbsp. vinegar
1/2 cup corn, popped
1 cup chopped toasted pecans
Put sugar, corn syrup, water, butter and vinegar in a heavy saucepan. Cook to about 260 degrees F. on a candy thermometer. Pour over the popped corn and toasted pecans. Stir to coat, butter hands, and make balls.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: CHOCOLATE POPCORN BALLS
Keywords: POPCORN, WHITE CAT, CHOCOLATE, SNACKS
1/4 cup white corn syrup
1/3 cup water
3/4 cup sugar
2 Tbsp. molasses
1 Tbsp. butter
1 oz. unsweetened chocolate
1 tsp. vanilla
1/2 cup corn, popped
1 cup roasted peanuts
In a heavy saucepan put the corn syrup, water, sugar, molasses and butter. Cook over moderate heat to 280 degrees on a candy thermometer. Remove from heat and add the chocolate and vanilla. Stir to combine. Pour over the popped corn and peanuts. Form into balls.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: ALMOND TOFFEE POPCORN
Keywords: POPCORN, WHITE CAT, SNACKS, APPETIZERS
1 cup sugar
1/2 cup butter
1/2 cup white corn syrup
1/4 cup water
1 cup chopped toasted almonds
1/2 tsp. vanilla
1/2 cup corn, popped
In a heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280 degrees on a candy thermometer. Add the vanilla. Stir well and pour over the popped corn.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: MAPLE SYRUP POPCORN BALLS
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
"In the North country the people make one of the aristocrats of sweets, maple syrup. It cooks down to a delicious candy, but is delicate so watch your heat." -
Carol Adkins, Pres. of White Cat
1 cup maple syrup
2 Tbsp. butter
1 tsp. vanilla
1/2 cup corn, popped
In a heavy saucepan put the maple syrup and butter. Cook to 260 degrees on a candy thermometer. Remove from heat and add the vanilla. Stir well and pour over the popped corn. Shape into balls.
"Both pecans and walnuts are good with maple, it's hard to say which is better. You may wish to include a few of your favorite." - Carol Adkins
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: MOLASSES POPCORN BALLS
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1 cup molasses
2 Tbsp. butter
1/2 cup sugar
1/2 cup corn, popped
1 cup toasted chopped walnuts
In a heavy saucepan put the molasses, butter and sugar. Cook over a moderate heat to 280 degrees on a candy thermometer. Pour over the corn and walnuts. Shape into balls.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: LITTLE APPLES POPCORN BALLS
Keywords: POPCORN, SNACKS, WHITE CAT, APPETIZERS, APPLES
2 Tbsp. butter
2 Tbsp. sugar
2 Tbsp. brown sugar
1/4 cup molasses
1/4 cup white corn syrup
1/4 tsp. cinnamon
1/8 tsp. ginger
dash cloves
1/2 cup corn, popped
1 cup chopped toasted walnuts
1 cup dried apples cut small
In a heavy saucepan put the butter, sugar, brown sugar, molasses, corn syrup, cinnamon, ginger and cloves. Cook over moderate heat to 280 degrees on a candy thermometer. Pour over the popped corn, walnuts and apples. Shape into balls.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: APRICOT CANDY CORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/4 cup butter
2 Tbsp. jelly or jam
2 Tbsp. brown sugar
1/2 cup corn, popped
1/2 cup toasted coconut
1/2 cup toasted almonds
1 cup dried apricots cut up small
In a heavy saucepan put the butter, jelly and brown sugar. Cook over moderate heat to 235 degrees on a candy thermometer. Pour over the popped corn, coconut, almonds and apricots.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: TROPICAL POPCORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/4 cup butter
1/4 cup dark corn syrup
1/4 cup cream of coconut
1 cup brown sugar
1/2 cup corn, popped
1 cup toasted coconut
1/2 cup chopped dates
1/2 cup dried pineapple pieces
1/2 cup dried banana chips
In a heavy saucepan put the butter, corn syrup, cream of coconut and brown sugar. Boil over moderate heat for 2 minutes. Pour over the popped corn, coconut, dates, dried pineapple and dried banana chips. Stir to mix. Bake at 300 degrees for 30 minutes.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: ORANGE CANDY CORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
2/3 cup orange juice
1 1/4 cup sugar
1/8 cup white corn syrup
rind of an orange, grated
1/2 cup corn, popped
In a heavy saucepan put the orange juice, sugar, corn syrup and rind. Cook over a moderate heat to 280 degrees on a candy thermometer. Pour over the popped corn.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: MUSHROOM POPCORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/2 cup butter
1 Tbsp. dried onion flakes
1 Tbsp. dried sweet bell pepper flakes
several dried mushrooms, cut small
1/2 cup corn, popped
salt
In a heavy saucepan melt the butter. Add the onion flakes, bell pepper flakes, and dried mushrooms. Stir over moderate heat for a few minutes. Pour over the popped corn. Add salt.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: CHEESE POPCORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/4 cup butter
1 oz. bleu cheese
1/2 cup corn, popped
1/4 cup grated parmesan cheese
In a heavy saucepan put the butter and bleu cheese. Cook over a moderate heat, stirring till melted. Pour over popped corn. Sprinkle with the grated parmesan.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: GRANOLA POPCORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/4 cup butter
3 Tbsp. honey
3 Tbsp. brown sugar
1/2 cup corn, popped
1 cup toasted nuts
1 cup rolled oats
1 cup toasted coconut
1 cup raisins
In a heavy saucepan put the butter, honey, and brown sugar. Cook over a moderate heat till melted. Pour over the popped corn, nuts, oats, coconuts and raisins. Bake at 300 degrees for 30 minutes.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: POPCORN MACAROONS
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
3 egg whites
dash salt
1/2 tsp. baking powder
1 cup chopped toasted nuts OR
1 cup toasted coconut
1 cup popped corn chopped in the blender
Beat the egg whites till frothy and add the salt and baking powder. Beat till stiff. Fold in the toasted nuts or toasted coconut and the chopped popped corn. Drop by teaspoons onto greased cookie sheets. Bake at 350 degrees for 15 minutes, until lightly browned.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: HEAVENLY HASH POPCORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/4 cup butter
1 cup chocolate chips
1 cup toasted pecans
6 cups popped corn
4 cups miniature marshmallows
In a heavy saucepan put the butter, chocolate and pecans. Cook over a moderate heat till melted, stirring frequently to prevent burning. Pour over the popped corn and marshmallows. Stir well. Spread out on a buttered cookie sheet and refrigerate to cool. For variations, you may wish to substitute butterscotch morsels or use bitter chocolate. White chocolate pieces in place of the chips makes a pretty white candy which can be colored and molded into shaped cake pans. Yogurt candy coating can also be used for a more piquant flavor.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: DILL POPCORN SEASONING
Keywords: POPCORN, SNACKS, WHITE CAT, APPETIZERS
1 tsp. salt
1 tsp. dill weed
1 tsp. dried parsley
1 tsp. dried chives
1/2 tsp. garlic powder
1/2 cup corn, popped
butter to taste
Combine the salt, dill, parsley, chives and garlic powder. Mix well. Use one or two teaspoons per 1/2 cup corn, popped with the butter.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: CHILI POPCORN SEASONING
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1 tsp. salt
1 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. ground cumin
1 Tbsp. dried onion flakes
cayenne pepper to taste
1/2 cup corn, popped
butter to taste
Combine the salt, chili powder, garlic powder, cumin, onion flakes and cayenne and mix well. Use one or two teaspoons per 1/2 cup corn, popped with butter.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: HERB POPCORN SEASONING
Keywords: POPCORN, WHITE CAT, SNACKS, APPETIZERS
1 tsp. salt
1/2 tsp. thyme
1 tsp. basil
1 tsp. marjoram
1 Tbsp. dried onion flakes
1/2 cup corn, popped
butter to taste
Combine the salt, thyme, basil, marjoram and dried onion
and mix well. Use one or two teaspoons per 1/2 cup corn,
popped with butter.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
My wife gave me a popcorn cookbook several years ago. Some of it's suggestions for topping included Shake and Bake (never tried this), Parmesan cheese (works very well), salt and pepper (this goes well with beer), cheedar cheese (haven't tried this). They also listed many spices, which IMO comes down to use Rosemary if you like Rosemary.
From what I have tried, I would expect any dry cheese to do very well. Pick one you like, of course.
If you are trying the spices, you need a little oil to hold them to the corn. If you pop in oil, that should be enough.
We like to use some seasoning salt. Once and awhile we add some garlic powder along with it. Tasty. Just sprinkle and toss as soon as it's done. Cooked in a wok most of the time.
I use a hot air popper to make popcorn, after it has poppped I spray with a Pam type spray and then shake butter buds and old bay seasoning on the popcorn.
Just to jump in here in a random fashion:
sticky popcorn
pop corn.
1/4 cup water and molly mc butter to that much water (it says on the bottle of butter lady stuff how much--can't remember off top of my head). add marshmallows, melt as if making rice crispie treats. btw, enough marshmallows to coat each lightly (i.e., quite a few). pour over half of popcorn when melted, add rest of corn, pour rest of marchmallow goo. can toss lightly; you have to gauge your crowd--if everyone is going to want sticky right down to the last piece, mix, if not, leave some popcorn unadorned so people can have a change of pace.
can also do this with 1/4 cup (fat of some kind, butter, etc), but then obviously not no fat. can also add nuts, m&m's, chocolate chips. have to watch out for heavy items--they'll sink and not be distributed very well.
Cheese Popcorn
Sweet Cinnamon Popcorn
Zesty Popcorn
Tex-Mex Popcorn
Pizza Popcorn
Power Popcorn
Red-Hot Popcorn
Corny Caramel
Cheesy Barbecue Popcorn
Italian-Style Popcorn
Cajun-Style popcorn
Peanut Butter Popcorn
Sugar Popcorn
Poppycock
Popcorn Crunch
Kahlua Caramel
Popcorn Marshmallow Treats
Popcorn Munch
Maple Sesame Glazed Popcorn
Jello Popcorn Balls
Popcorn surprises
Pina Colada Popcorn
Honey Nut Crunch
Herb Seasoned Popcorn
Caramel Corn
Popcorn Tips
Caramel Popcorn #2
Popcorn Granola
Popcorn Balls
Popcorn Macaroons
Popcorn Balls #2
Quaker Jacks
Krakow-Jax
BBQ popcorn
Flying Popcorn Balls
Fruit flavored Popcorn balls
Cracker Jacks
Crunchy Snacks for kids
Popcorn Seasonings
Honey Cracker Jacks
Popcorn Candy Clusters
Cruncho Mix
Popcorn Italiano
Pastel Popcorn Balls
Joel Murphy's Caramel Corn
Popcorn pudding
Popcorn muffins
Popcorn balls #2
Popcorn squares
Popcorn Crackles
Popcorn fruit cookies
Popcorn macaroons #2
Chocolate popcorn squares
Popcorn balls #3
Popcorn balls #4
Basic Candy corn
Velma's Caramel Corn
Mother's Popcorn Balls
Chocolate Popcorn Balls
Almond Toffee Popcorn balls
Maple Syrup Popcorn Balls
Molasses Popcorn balls
Little Apples Popcorn Balls
Apricot Candy corn
Tropical Popcorn
Orange Candy Corn
Mushroom Popcorn
Cheese popcorn
Granola Popcorn
Popcorn macaroons
Heavenly Hash popcorn
Dill popcorn seasonings
Chili popcorn seasonings
Herb popcorn seasonings (page 45)
Popcorn Seasonings
source: alt.cooking-chat/Steve Knight (1998)
Cheese Popcorn
Mix 3/4 cup grated Parmesan cheese with 1.5 T melted
butter or margarine and toss
with 4 cups popped popcorn.
Sweet Cinnamon Popcorn
Shake popcorn with cinnamon sugar
Zesty Popcorn
Top popcorn with grated Parmesan, then spice it up with a dash of garlic salt.
Tex-Mex Popcorn
Add a pinch of chili powder or taco seasoning to
melted butter, pour over popcorn, toss.
Pizza Popcorn
Mix a pinch of oregano, basil, and parsley in melted
butter before tossing.
Power Popcorn
Sprinkle with 1 T of nutritional yeast for a healthy
alternative to salt and butter.
Red-Hot Popcorn
Add a dash (or more!) or hot sauce to melted butter
and toss with 4 cups popcorn.
Corny Caramel
Heat caramel or butterscotch sauce, pour over popcorn,
and stir until coated. Spread on waxed
paper to dry or roll in balls.
Cheesy Barbecue Popcorn
2 T butter or margarine -- melted
1/2 t chili powder
1/2 t garlic salt
1/4 t onion powder
8 cups popped popcorn
1/4 cup grated parmesan cheese
Combine first 4 ingredients; pour mixture over popcorn, stirring to
coat. Sprinkle with cheese, stirring well.
Yield: 8 cups
Italian-Style Popcorn
1/4 cup margarine or butter
1/2 t dried Italian seasoning
1/4 t garlic powder
10 cups warm popped corn
1/3 cup grated parmesan cheese
Melt margarine or butter. Stir in italian seasoning & garlic powder. Toss with popcorn, coat evenly. Toss in parmesan cheese.
Cajun-Style popcorn
Prepare as above except:omit italian seasoning, garlic powder, &
cheese.
Use instead:
1 t paprika
1/2 t garlic salt
1/8 t of each..... white, red, and black pepper
1/4 cup margarine or butter
10 cups popped corn
Peanut Butter Popcorn
(Microwave recipe)
2 quarts popped corn 1 peeled, crushed garlic clove
2 T. butter or margarine 1/3 cup crunchy peanut butter
1 t. vegetable oil
Put popcorn in bowl. Combine remaining in 1-pint measure, cover with wax paper and microwave on HIGH 1 minute or until peanut butter is very soft. Stir well, pour evenly over popcorn & toss well to mix.
Sugar Popcorn
This is an old recipe in my family - originally came from The White House Cookbook, 1886 (my great-grandmother's). We don't follow their recipe exactly - it says to cook to hard-crack but we like the sugary-textured popcorn better. We make this up in batches of different color for different holidays - let the batches set up for a few minutes and then mix them together. People will wonder how you made popcorn in all different colors.
This is really cheap to make, makes a lot, and is kind of a fun thing to take to a holiday potluck. We add the food coloring - just a few drops - right after we take the syrup off the heat. We don't actually ever try to get real "red" - it gets too bitter with enough food coloring to do that.
Valentines - 1 batch pale pink, one batch darker pink, one batch white.
St. Patrick's Day - 1 batch green, 1 batch white
Easter - 1 batch each of white, blue, pink, green, yellow (and mix other colors - to make colors like violet and orange - to make other batches if you need that much popcorn!)
Cinco De Mayo - 1 batch green, 1 batch red, 1 batch white
4th of July - 1 batch dark pink, 1 batch blue, 1 batch white
Halloween & Thanksgiving - 1 batch orange, 1 batch white.
Christmas - 1 batch red (dark pink, actually), 1 batch green, 1 batch white.
Pop up a large bowl of popcorn - like about a dutch oven full - for each batch you are making. Transfer to another bowl with your hands, leaving the "old maids" behind. Spray a bowl or pan with non-stick coating or rub with butter. Pour in your popped corn. Sprinkle lightly with salt (optinal).
In a large pan or dutch oven (teflon really helps, too), put 1 Cup sugar, 2 T butter or margerine, and 3 T water. Bring to a boil, let boil, stirring constantly, a couple of minutes. Remove from heat, add a little food coloring, stir, then immediately drizzle over popcorn, stirring the popcorn all the time. It really helps if you have someone help.
Keep stirring the popcorn until it's pretty evenly coated with the sugar. Then let it sit for a few minutes to set up. Then put it in another bowl (or a grocery sack) while you make the next color. Dump in each successive batch when it is set up. When you have done all the colors you want, shake the bag to mix all the colors. You can do this with walnuts and other nuts. Put the nuts in the syrup and stir until coated and at least partially set up and separated, rather than the drizzling part.
Poppycock
Keywords: Candy, popcorn, butter, nuts
1 cup halved pecans
1 cup blanched almonds
8 cups popcorn
1 cup butter
1-1/2 cups white or brown sugar
1/2 cup corn syrup
1/2 tsp cream of tartar or baking soda
1 tsp vanilla
In a shallow pan, bake at 300F toast pecans and almonds. Set side to cool. In a very large bowl, combine pecans and almonds and popcorn. In a medium sized saucepan, mix sugar, butter, syrup. Cook to hard ball stage, 254F. Remove from heat, stir in baking soda or cream of tartar, if used, then vanilla. Pour over popcorn mixture. Toss with a buttered fork. Press onto a greased cookie sheet. Break in pieces when cooled and store in a plastic container in the freezer or refrigerator. It becomes sticky if kept at room temperature.
Makes 10 cups.
Popcorn Crunch
Keywords: popcorn, candy
2 qts. popped corn
1 1/2 cups pecan halves
2/3 cup whole almonds
1 1/3 cups sugar
1/2 cup light corn syrup
1 cup margarine
Dipping Chocolate (optional)
Mix together popped corn and nuts. In a saucepan, combine sugar, corn syrup, and margarine. Bring to a boil, and boil 10 to 15 minutes, stirring constantly. When mixture turns light caramel in color, remove from heat,and stir in popcorn and nuts. Spread out on a lightly greased cookie sheet. Break apart when cool. Can be dipped or spread with chocolate, if desired.
Makes about 40 pieces.
Recipe from: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201
Kahlua Carmel Popcorn
Keywords: popcorn, kahlua, holidays, carmel
2 qts. popped corn
1 cup granulated sugar
1/2 cup Kahlua
2 Tbsp. cider vinegar
3 Tbsp. butter
3/4 cup cashews OR
1/3 cup candied cherries
In a shallow pan, keep popped corn warm in low oven. Bring sugar,Kahlua and vinegar to a boil; stirring until sugar disolves. Add butter. Insert candy thermometer; bring to hard crack stage(300 degrees F.). Pour over warm popped corn; stir to coat evenly. Add nuts or cherries. Cool. Store in airtight container in cool, dark place (up to several weeks). Makes 2 quarts.
Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof Maidstone
Wine & Spirits Inc. Los Angeles, CA.
Posted By: Joan Johnson
Popcorn Marshmallow Treats
Keywords: popcorn, marshmallows, gumdrops
26 cups popped popcorn
1 cup salted peanuts
1/2 cup baking gumdrops
In a saucepan melt: 1/2 cup margarine
1/2 cup cooking oil
500 gms. white marshmallows
Stir constantly while marshmallows melt and mix with melted margarine and oil mixture. Do not allow this to boil, just melt over low heat. Mix into popped corn mixture. Press into greased tube pan.
Popcorn Munch
Keywords: snack, popcorn, coconut, peanut
Pour 6 cups of popped popcorn into 13x9x2" baking pan. Add 1 cup dry roasted peanuts and 1/3 cup coconut; do not stir. Melt 2 tablespoons margarine and stir in 1/4 cup honey. Drizzle over popcorn mixture. Stir gently till mixed well.
Bake in 300 degree oven for 20 minutes, stirring twice. Cool slightly, loosen
with a pancake turner.
Stir 3/4 cup snipped dried apricots and 3/4 cup raisins into popcorn mixture.
Makes 7 cups.
MAPLE-SESAME GLAZED POPCORN
Keywords: Popcorn, Snacks
8 cups popcorn
1 1/2 tbs. sesame seeds
1/4 cup maple syrup
3 tbs. light brown sugar
1/8 tsp. ground cinnamon
1 1/2 tsp. unsalted butter
Preheat oven to 250 degrees. Lightly spray very large ovenproof bowl, preferably glass or ceramic, and baking sheet with nonstick cooking spray. Add popcorn to bowl. Place in oven to warm while preparing the glaze. Place sesame seeds in a small dish. Stir together maple syrup, brown sugar, and cinnamon in small, heavy bottomed saucepan. Bring to boiling over medium heat; cook to hard ball stage (250 degrees on candy thermometer). Stir in butter and cook to hard crack stage (280 degrees on candy thermometer).
Remove popcorn from oven. Pour about half of glaze over popcorn, working quickly and tossing with metal spoon to coat popcorn. Sprinkle on sesame seeds; pour on remaining glaze and toss until evenly coated. (If mixture cools down too quickly, warm in oven until softened enough to mix. Spoon onto prepared baking sheet and spread into small clumps. Cool.
Can be halved or doubled.
Makes 8 cups.
The Family Circle Cookbook - 1992
JELLO POPCORN BALLS
Keywords: Popcorn, Snacks
8 C Pre-popped Popcorn
2 C Mini Marshmallows
1/4 C Butter
2 T Jello Powder
Put popcorn in greased 13 x 9 x 2 inch pan. Place pan in 300 degree oven. Put butter in saucepan over medium heat. When the butter is melted pour in marshmallows. When marshmallows are melted, stir in jello powder. When the jello powder is mixed in, take out popcorn. Pour marshmallow mixture over popcorn. Stir. Roll into balls.
Makes 8 balls.
Popcorn Surprises
Keywords: popcorn, chocolate, candy
8 cups popped corn
1 cup sugar
1/3 cup light corn syrup
1/3 cup hot water
1/8 t salt
1/2 t vanilla
1 lb. chocolate coating
Measure popped corn into a large bowl. In a small saucepan, combine sugar,syrup, water, and salt. Cover tightly and bring to a rolling boil. Remove lid and add thermometer. Cook to 270 degrees; remove from heat and stir in vanilla. Pour cooked syrup over the popped corn, stirring to coat corn. Cool completely, then run through a food chopper. Melt chocolate coating in top of double boiler. Stir ground popcorn into chocolate, using as much popcorn as the chocolate will hold. Pack into chocolate lined molds or roll out between waxed paper and cut into shapes with cookie cutters or knives.
Makes about 50 pieces.
Recipe from:Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201
Pina Colada Popcorn
Keywords: popcorn, snacks, pina colada
To toast coconut, spread coconut in a thin layer on a shallow baking pan. Bake
in a 250 degree oven for 6 to 7 minutes or till light brown, stirring often.
8 cups popped popcorn (about 1/3 to 1/2 unpopped)
2 Tbsp. butter or margarine
1/3 cup light corn syrup
1/4 cup instant coconut cream pudding mix
3/4 tsp. rum extract
1/2 cup diced dried pineapple or candied pinapple
1/2 cup coconut, toasted
Remove all unpopped kernels from popcorn. Place popped popcorn in a buttered 17x12x2-inch baking pan. Keep the popcorn warm in a 300 degree oven while making the coating.
In a small saucepan melt the butter or margarine. Remove saucepan from heat. Stir in the corn syrup, pudding mix, and rum extract. Remove popcorn from oven. Pour the syrup mixture over the popcorn. With a large spoon, gently toss the popcorn with the syrup to coat.
Bake popcorn, uncovered, in a 300 degree oven for 15 minutes. Remove popcorn from oven and stir in the dried pineapple and the coconut. Bake the popcorn mixture, uncovered, 5 minutes more. Turn the mixture onto a large piece of foil. Cool the mixture completely. Serve popcorn immediately or store, tightly covered, in a cool, dry place.
Makes about 16 (1/2 cup) servings.
Honey Nut Crunch
Keywords: Popcorn, Snack
3 qts popped popcorn (no kernels) 2 c pecan halves
1/2 c butter 1/2 c honey
1 tsp vanilla
Preheat oven to 350 degrees. Combine popcorn and nuts in large heat-proof bowl; set aside. Combine butter, honey and vanilla in small saucepan. Cook over medium heat until butter melts. Pour honey mixture over popcorn mixture. Stir until combined. Divide mixture and place on 2 baking sheets. Bake 15 minutes, stirring every 5 minutes, until light golden brown.
From _Best Recipes Magazine_, Vol 1, Aug 18, 1992, No. 18
Makes 3 qts
Herb-Seasoned Popcorn
Keywords: Popcorn, Snacks, Low cal
Servings: 6 cups
6 cups popped popcorn
2 Tb margarine or butter, melted
1/2 ts dried basil leaves
1/4 ts dried oregano leaves
Dash to 1/8 ts cayenne pepper
1 Tb grated Parmesan cheese
Place popcorn in large bowl. In smal bowl, combine margarine, basil, oregano and cayenne; pour evenly over popcorn. Sprinkle with Parmesan cheese; toss gently.
CARAMEL CORN
Keywords: Popcorn, Snack, uucp
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
Bring to a boil and boil five minutes. Remove from heat and add:
1/2 tsp soda
1 tsp vanilla
Pour evenly over 2 gallons popcorn (popped of course), stirring to assure even coverage. Bake in 250 degree oven for 1 hour, stirring every 15 minutes. When cool, this results in a hard caramel coated popcorn much like found in Cracker Jacks (tm).
Popcorn Tips
Keywords: Info
Try popping corn in ghee, or clarified butter. This is pure butterfat without the water and whey solids that spatter and scorch. It makes by far the most delicious popcorn I have ever eaten, and I have eaten it several times a week for at least fifteen years.
To make ghee, melt about a pound of butter. It will separate into three layers. Skim off the top layer, draw off the middle (the ghee) and discard the bottom. Make sure there are no impurities in the ghee.
As for popcorn seasonings, I avoid the artificial-butter flavored ones like the plague. Mille Lacs (tm) makes a hard-to-find one that contains butter acids and esters. Worth looking out for, and stocking up on.
Soybean oil stinks when heated to the temperatures necessary to pop corn. Just say no.
If the butterfat bothers you, UNREFINED corn oil, available in whole-foods stores, is a pleasant alternative.
Orville's is hard-to-beat, and a heavy-bottomed pot in practiced hands is better than any "automatic" popcorn maker.
Caramel Corn #2
Keywords: snack, popcorn, candy
7 quarts popped popcorn
2 cups brown sugar
1 cup butter
vanilla
1/2 cup corn syrup
1 tsp. salt
1/2 tsp. soda
Boil sugar, butter and corn syrup 4 minutes. Remove from stove and add salt, soda and vanilla. (This will foam when soda is added). Pour sauce over the popped popcorn, stir carefully. Put into a large pan into oven at 250F for 1 hour. Carefully stir every 10 minutes. If pan is big enough, shake popcorn--it doesn't crumble as much.
>From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1
Popcorn Granola
Keywords: Snacks
Keywords: Snacks
Servings: 11
3/4 c Honey
1/3 c Butter or margarine
1 t Vanilla
3 c Unseasoned popped corn
6 c Quik-cooking rolled oats
1 c Sweet flaked dried coconut
1 c Bran cereal
1 c Cruched shredded wheat
1 c Raisins
1/2 c Sesame seed
1. In a 12x15" roasting pan, combine honey, butter, and vanilla. Place in oven and turn heat on to 350'F. Meanwhile, whirl corn in a blender or food processor until finely ground. When butter is melted, in about 5 minutes, add to pan the ground corn, oats, coconut, bran cereal, wheat cereal, raisins, and sesame seed; mix well.
2. Bake in a 350'F. oven, stirring often, until richly browned, 40-45 minutes. Cool; serve. If made ahead, store airtight at room temperature up to 3 weeks. Makes 11 cups.
POPCORN BALLS
Keywords: Snacks
Keywords: Snacks
Servings: 1
3 1/2 c Popped Corn
1/2 c White Sugar
3 T Water
3 T Corn Syrup
1/2 t Salt
2 T Butter
1/2 t Vanilla
*******
Combine sugar, water, corn syrup, salt and butter in saucepan. Cook over medium heat until mixture is 250 degrees or until hard cracked stage. Remove from heat; add vanilla. Pour candy in a thin stream over popped corn tossing constantly. Shape into balls with buttered hands.
POPCORN MACAROONS
Keywords: Cookies
Keywords: Cookies
Servings: 60
1 c Popcorn; popped (remove all
-ard kernels)
1 c Walnuts; finely chopped
3 Egg whites
1 c Powdered sugar
3/4 ts Vanilla
Put popcorn in blender and chop fine. Combine in a bowl with nuts. Beat egg whites until foamy, then add sugar and beat until stiff. Blend in vanilla and mix carefully with popcorn and nuts. Drop by spoon onto a lightly oiled cookie sheet. Bake in a preheated 300 degree oven for 30 to 35 minutes.
Popcorn Balls #2
Keywords: Kids
Popcorn balls: Cook 1/2 cup molasses with 1/2 cup corn syrup until thermometer reads about 270 degrees. Stir in 1 1/2 cubes butter and a little salt. Have 8 cups popped popcorn ready in a bowl and slowly stir in the mixture with a wooden spoon to coat all the popcorn.
IMPORTANT: butter your hands lightly and shape the popcorn into balls the size you want. Set them on waxed paper and let harden. Wrap the ones you don't want now with waxed paper.
QUACKER JACKS
Keywords: APPETIZERS, POPCORN, GLORIA PITZER
1 cup peanuts, 2 stick butter, 5 cups popped corn,
2 cups brown sugar, 1/2 cup light corn syrup,
1/2 tsp baking soda.
Mix nuts with corn. Melt butter and sugar and syrup. When melted add baking powder then pour over corn and mix.
Krakow-Jax
Keywords: Snacks, Popcorn
Servings: 4
3 qt Freshly popped popcorn
1 c Peanuts (or more, dry-roast)
1/2 c Margarine
1 c Dark brown sugar
1/4 c Honey
1 ts Vanilla
Put popped popcorn in a greased 13x9" pan, preferably Teflon. Scatter peanuts on top. Bring margarine, brown sugar, and honey in a small saucepan. Bring to a low boil and bubble gently for 5 minutes without stirring. Remove from heat. Add vanilla and stir slightly. Drizzle/pour over popcorn & peanuts. Toss. Bake at 250~ for about an hour, tossing every 15 minutes. Cool for 5 minutes, toss again, then chill (best if done in the snow outside, when available!) for 30 minutes.
Barbecued Popcorn
Keywords: Snacks, Popcorn
Servings: 8
6 tb Hot air-popped popcorn
1/3 c Margarine
3 tb Chili sauce
1 ts Onion powder
1 ts Chili powder
1/2 ts Salt
2 tb Grated Parmesan cheese
Place popcorn in large bowl. In small saucepan, melt margarine. Stir in chili sauce, onion and chili powder and salt. Pour chili mixture gradually over popcorn, tossing to mix well. Sprinkle with cheese and toss.
Flying Popcorn Balls
Keywords: Snacks, Popcorn
Servings: 15
3 qt Popped popcorn; unsalted
1 c Spanish peanuts; salted
6 oz Semisweet chocolate chips
1 lb Marshmallows
1/4 c Butter
Combine popcorn, peanuts, and choco chips in large bowl or roaster. In large saucepan, cook marshmallows and butter over low heat until melted. Pour over popcorn, tossing gently to mix. Cool 5 minutes. Butter hands lightly. Form into 2 1/2" balls.
Fruit-Flavor Popcorn Balls
Keywords: Snacks, Holidays, Jello, Popcorn
Servings: 48
1 c Light corn syrup
1/2 c Sugar
1 sm Jello; any flavor
1/2 lb Salted peanuts; coarse chop
9 c Popped popcorn
Bring syrup and sugar to a boil. Remove from heat and
add Jell-O Gelatin, stirring until dissolved. Add
peanuts and pour over popcorn, mixing well. Quickly
form into 1 1/2" balls. Makes about 4 dozen.
Cracker Jacks #2
Keywords: MixedSources, Snacks, Popcorn, Microwave/candy
3 quarts popped popcorn
(1/2) cup unpopped
1/2 cup margarine
1/4 cup white corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
Spray inside of a large brown paper grocery bag with vegetable cooking spray. Pour popped corn into paper bag. In a microwave-safe bowl (approx 4" deep), combine brown sugar, margarine, corn syrup, and salt. Microwave on HIGH for 2 minutes. Stir, microwave on HIGH for 2 more minutes. Stir in soda. Pour mixture over the popcorn in bag. Close bag by folding down top. Shake well. Microwave on HIGH for 1 minute. Remove bag and shake again. Microwave 1 minute more on HIGH. Shake well. Store cracker jack in air-tight container. Enjoy!! Courtesy of Shareware RECIPE CLIPPER 1.0
Crunchy Snacks for Kids
Keywords: Kids, Snacks, Popcorn, Cracker Jack, Nuts
From: Vicki Lansky's CANDY book
COOKIE JAR
Have you thought of putting crackers in your cookie jar? They are made with less sugar and you can choose a low salt variety. You can fill a cookie jar with peanuts-in-th-shell or roasted no-salt nuts. Or keep on hand a jar of nuts and raisins with a few chocolate chips thrown in (aka "gorp").
POPCORN SEASONINGS
Try sprinkling grated Parmesan cheese or American cheese on popcorn. Or, mix with peanuts, or cinnamon.
Package extra popcorn in small plastic bags with twist ties - excellent for an out-of-doors treat, car ride (Donna's note: UGH!) or TV special snack. (Donna's note: lunch boxes!)
HONEY "CRACKER JACKS"
1/2 cup (8 tbsp) honey
1/2 cup margarine
6 cups POPPED popcorn
1 cup shelled peanuts
Heat honey and butter in a saucepan until blended. Cool. Pour over popcorn which has been mixed with peanuts, stirring as you pour. When well-coated, spread in a pan in a single layer. Bake at 350 for 5 - 10 minutes or until crisp, stirring several times. The difference between crisp (not brown) and burnt can be a matter of minutes. Package in plastic bags and twist tie. If you want it to be mistaken for the "real thing", add a small toy.
POPCORN CANDY CLUSTERS
1 cup (8 oz) semi-sweet chocolate chips
1 cup freshly popped popcorn
1 cup nuts
Melt chocolate chips. Add popcorn and nuts and stir until they are well coated. Drop by spoonfuls onto a cookie sheet or wax paper and let set til firm. If the crowd is rushing you for a taste, chill the clusters in the freezer for 5 minutes. When firm, store in plastic bags.
CRUNCHO MIX
Mix:
4 cups crunchy cereal (Cheerios, or Corn Chex, etc)
1 cup peanuts or mixed nuts
1 cup pretzel sticks, the smallest size
1 cup seasoned croutons
Combine:
1/2 cup salad oil or 6 tbsp melted butter
2 tsp Worcestershire Sauce
1/4 tsp garlic powder
In a shallow pan coat crunchy ingredients with the combined oil and seasonings. Heat in oven at 250 for about 45 minutes, stirring every 15 minutes. Spread on absorbent paper to cool.
POPCORN ITALIANO
Keywords: Echo, Appetizer, snack
2- tbsp. butter or margarine
1 - small clove garlic,minced
1/2 - tsp. dried oregano leaves,crushed
8 - cups hot popcorn
2 - tbsp. grated Parmesan cheese
In 1 1/2 quart sauce pan over medium high heat,in hot butter, cook garlic with oregano.In a large bowl,drizzle butter mixture over popcorn;toss with cheese.Makes 8 cups.
Pastel Popcorn Balls
Keywords: Mom's, Snacks, Popcorn
Servings: 16
INGREDIENTS:
1/4 cup vegetable oil
1/2 cup popcorn, unpopped
1/2 cup light corn syrup
1/2 cup sugar
1/2 tsp salt
food coloring
DIRECTIONS:
Heat 1/4 cup vegetable oil in 4 quart kettle 3 minutes. Add popcorn. Cover loosely. Shake frequently over medium heat until popping stops. Mix corn syrup, sugar and salt. Tint with red or green food coloring. Flavor with green with wintergreen and red with peppermint. Add to corn, and stir over medium heat 3 to 5 minutes or until corn is completely coated. Butter hands and shape mixture in balls about 1 1/2" diameter. Wrap in saran.
Source: Mom's old magazine clippings- 1940's to 1970's
From: Sallie Austin
Joel Murphy's Carmel Corn
Keywords: carmel corn, popcorn
Ingredients
1 cup brown sugar
cup margarine (or butter)
cup Karo (dark) syrup
1 tspn. Vanilla
tspn. Baking soda
4 qts. Popped popcorn
Bring to boil in microwave safe bowl, sugar, margarine, and syrup. (1min) Cook 1 min longer. Mix in Vanilla and Baking soda. Pour mixture over Popcorn and mix. Place coated popcorn in a large paper bag. Microwave 4 minutes turning and shaking every minute. Spread on wax paper to cool.
Popcorn Pudding
Keywords: Puddings
Serves 4 to 6
2 cups popped corn
3 cups milk
4 Tbsp butter, melted
3 eggs, beaten
1/2 cup brown sugar
1 tsp vanilla
1/2 tsp salt
Grind all but a small handful of the popped corn in a food processor or grinder. Scald the milk, pour it over the corn, stir in the butter, and let the popcorn sit, covered, for 1 hour to absorb the liquid.
Beat eggs with the sugar until light, add vanilla and salt, beat in the corn mixture, and turn into a buttered baking dish. Sprinkle the reserved popcorn on top. Bake at 300 F until custard is set and browned on top, 45 minutes to 1 hour. Sprinkle the reserved whole popcorn on top.
Popcorn Muffins
Keywords: Breads, Muffins, 1941
1 1/2 cups flour
3/4 cup ground popped corn
3 tsp baking powder
1 tsp salt
1 Tbsp sugar
2 Tbsp melted shortening
1 cup milk
1 egg, well beaten
Sift flour, measure, and sift with baking powder, salt, and sugar. Add milk, popped corn, egg, and shortening. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (435 F) 25 minutes. 6 servings.
Grace Viall Gray, Glen Ellyn, IL.
Popcorn Balls #2
Keywords: Candies, Soft Crack, 1941
Prize winning recipe
1/2 pound popcorn
2/3 cup corn sirup
2 cups sugar
2/3 cup boiling water
2 tsp cream of tartar
2 Tbsp vinegar
2 Tbsp melted butter
2 tsp vanilla
1/8 tsp baking soda
Pop corn. Place in large pan. Combine sirup, sugar, water, and vinegar. Heat to boiling. Add cream of tartar. Boil to soft crack stage (275 - 280 F). Remove from fire. Add butter, baking soda, and flavoring. Pour over popcorn. Form into balls.
Winifred J. Wells, Mooers, N.Y.
Popcorn Squares
Keywords: Candies, Hard Crack, 1941
8 cups popped corn
1 cup sugar
1/2 cup corn sirup
1/4 cup water
1 Tbsp butter
1 tsp salt
Put popped corn through coarse knife of food chopper. Boil sugar, sirup, salt, and water to hard ball stage (265 - 270 F). Add butter. Boil to hard crack stage (285 - 290 F). Add popped corn;p stir until well blended. Return to fire for a minute to loosen mixture. Pour onto well-buttered baking sheet. Roll with rolling pin as thin as possible. Cut in squares.
Grace Viall Gray, Glen Ellyn, IL.
Popcorn Crackles
Keywords: Candies, Hard Crack, 1941
1 cup molasses
1 cup sugar
3 quarts popped corn
1/2 tsp salt
1 Tbsp butter
Melt butter. Add sugar, salt, and molasses. boil to the hard crack stage (285 - 290 F). Pour over corn, stir while pouring. Spread in thin layer to cool. Break in pieces. The Household Searchlight
Popcorn Fruit Cookies
Keywords: Cookies, Rolled, 1941
1 cup finely ground popped corn
1 cup sugar
1 cup finely cut dried fruit, any kind
1/2 cup melted shortening
1/4 cup sweetened condensed milk
1/4 cup water
1 egg, well beaten
1 cup flour
1 cup corn-meal
1 tsp salt
1 1/2 tsp nutmeg
4 tsp baking powder
Sift flour, measure, and sift with baking powder, nutmeg, salt, and corn-meal. Combine shortening sugar. Add egg. Add milk and water. Mix thoroughly. Add flour mixture, popped corn, and dried fruit. Mix thoroughly. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (425 F) 10-12 minutes. 30 servings.
Grace Viall Gray, Glen Ellyn, IL.
Popcorn Macaroons
Keywords: Cookies, Macaroons, 1941
1 cup blanched almonds
1 tsp rose flavoring
3 egg whites
1/2 tsp vanilla
1/2 cup sugar
1 cup freshly popped corn
Few grains salt
1/8 tsp baking powder
Put almonds and popped corn through food chopper twice, using fine knife. Add flavorings. Mix thoroughly. Whip egg whites until frothy. Add baking powder and salt. Whip until stiff. Sift in sugar. Whip 1 minute. Fold into almond mixture. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in slow oven (325 F) 20-30 minutes. 48 servings.
Grace Viall Gray, Glen Ellyn, IL.
CHOCOLATE POPCORN SQUARES
Keywords: popcorn
6 ounces semisweet chocolate chips (1 cup)
1/3 cup heavy cream
1 tsp. vanilla extract
4 cups popped popcorn
1 cup chopped nuts
In a 2-quart glass bowl, combine chocolate chips and cream. Heat in a microwave oven on High 1 1/2 to 1 3/4 minutes, or until melted and smooth when stirred. Stir in vanilla. Add popcorn and nuts, and mix until evenly coated. Turn into a foil-lined 8" square baking pan; press gently with back of spoon to spread evenly. Refrigerate 5 to 6 hours, or until firm. Cut into 25 squares. Cover and refrigerate until serving time.
Popcorn Balls #3
Keywords: Candy OSG1966 2 cup Sugar
2 Tbsp Vinegar
2 Tbsp Karo - white
Butter - size of walnut
1/4 tsp Salt
Soda - pinch
Boil sugar, vinegar, syrup and butter with a little water until it forms soft ball in cold water. Sift a little salt on freshly popped corn. Add pinch of soda to syrup just before pouring over corn. Wet hands with water before pressing each ball to prevent sticking.
Source: Mrs. Henry Bailey, Rock Springs Grange, Meigs County, OH
Popcorn Balls #4
Keywords: Candy
1/2 pt Karo syrup
1 1/2 pt Brown sugar
2 Tbsp Butter
1 tsp Vinegar
1/2 tsp Baking soda
6 qt Popcorn - about
Heat mixture until it harders when dropped in water. Move to back of stove, add baking soda dissolved in 1 T. water, and pout over fresh popcorn. Will make about 3 dozen balls.
Source: Emma Harrington, Brinfield Grange, Portage County, OH
BASIC CANDY CORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/2 cup water
1 cup sugar
3/8 cup white corn syrup
1 Tbsp. butter
oil of peppermint*
few drops of food color
1/2 cup corn, popped
In a heavy saucepan put the water, sugar, corn syrup and butter. Cook over a moderate heat to 280 degrees on a candy thermometer. Add the oil and food coloring. Stir well and pour over the popped corn.
* = You can use concentrated flavorings in place of the oil
of peppermint. One good source for these flavorings
is:
Lorann Oils
4518 Aurelius Road
P.O. Box 22009
Lansing, Michigan 48909
If you write to them you can obtain a free catalog
which includes more than fifty flavors.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: VELMA'S CARAMEL CORN
Keywords: POPCORN, APPETIZERS, SNACKS, WHITE CAT
"(This recipe) occupies a special place in my private recipe file not only because of its flavor, but also because it keeps so well. Once cool, and stored in an airtight container, such as an empty White Cat canister, it stays crisp and crunchy." - Carol Adkins, Pres. White Cat
1 cup brown sugar
1/4 cup white corn syrup
1/2 cup butter
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp. baking soda
1/2 cup corn, popped
1 cup toasted chopped pecans
Put the brown sugar, corn syrup, butter, cream of tartar and salt in a heavy saucepan. Melt over medium heat and bring to a boil. Boil 5 minutes. Remove from heat and add the baking soda. Stir well. Pour over the popped corn and pecans. Stir well, put in a baking pan and bake at 250 degrees for 30 minutes, stirring occasionally. Pour onto buttered cookie sheets to cool.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: MOTHER'S WHITE POPCORN BALLS
Keywords: POPCORN, APPETIZERS, SNACKS, WHITE CAT
1 cup sugar
1/2 cup white corn syrup
1/2 cup water
2 Tbsp. butter
1/2 Tbsp. vinegar
1/2 cup corn, popped
1 cup chopped toasted pecans
Put sugar, corn syrup, water, butter and vinegar in a heavy saucepan. Cook to about 260 degrees F. on a candy thermometer. Pour over the popped corn and toasted pecans. Stir to coat, butter hands, and make balls.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: CHOCOLATE POPCORN BALLS
Keywords: POPCORN, WHITE CAT, CHOCOLATE, SNACKS
1/4 cup white corn syrup
1/3 cup water
3/4 cup sugar
2 Tbsp. molasses
1 Tbsp. butter
1 oz. unsweetened chocolate
1 tsp. vanilla
1/2 cup corn, popped
1 cup roasted peanuts
In a heavy saucepan put the corn syrup, water, sugar, molasses and butter. Cook over moderate heat to 280 degrees on a candy thermometer. Remove from heat and add the chocolate and vanilla. Stir to combine. Pour over the popped corn and peanuts. Form into balls.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: ALMOND TOFFEE POPCORN
Keywords: POPCORN, WHITE CAT, SNACKS, APPETIZERS
1 cup sugar
1/2 cup butter
1/2 cup white corn syrup
1/4 cup water
1 cup chopped toasted almonds
1/2 tsp. vanilla
1/2 cup corn, popped
In a heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280 degrees on a candy thermometer. Add the vanilla. Stir well and pour over the popped corn.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: MAPLE SYRUP POPCORN BALLS
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
"In the North country the people make one of the aristocrats of sweets, maple syrup. It cooks down to a delicious candy, but is delicate so watch your heat." -
Carol Adkins, Pres. of White Cat
1 cup maple syrup
2 Tbsp. butter
1 tsp. vanilla
1/2 cup corn, popped
In a heavy saucepan put the maple syrup and butter. Cook to 260 degrees on a candy thermometer. Remove from heat and add the vanilla. Stir well and pour over the popped corn. Shape into balls.
"Both pecans and walnuts are good with maple, it's hard to say which is better. You may wish to include a few of your favorite." - Carol Adkins
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: MOLASSES POPCORN BALLS
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1 cup molasses
2 Tbsp. butter
1/2 cup sugar
1/2 cup corn, popped
1 cup toasted chopped walnuts
In a heavy saucepan put the molasses, butter and sugar. Cook over a moderate heat to 280 degrees on a candy thermometer. Pour over the corn and walnuts. Shape into balls.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: LITTLE APPLES POPCORN BALLS
Keywords: POPCORN, SNACKS, WHITE CAT, APPETIZERS, APPLES
2 Tbsp. butter
2 Tbsp. sugar
2 Tbsp. brown sugar
1/4 cup molasses
1/4 cup white corn syrup
1/4 tsp. cinnamon
1/8 tsp. ginger
dash cloves
1/2 cup corn, popped
1 cup chopped toasted walnuts
1 cup dried apples cut small
In a heavy saucepan put the butter, sugar, brown sugar, molasses, corn syrup, cinnamon, ginger and cloves. Cook over moderate heat to 280 degrees on a candy thermometer. Pour over the popped corn, walnuts and apples. Shape into balls.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: APRICOT CANDY CORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/4 cup butter
2 Tbsp. jelly or jam
2 Tbsp. brown sugar
1/2 cup corn, popped
1/2 cup toasted coconut
1/2 cup toasted almonds
1 cup dried apricots cut up small
In a heavy saucepan put the butter, jelly and brown sugar. Cook over moderate heat to 235 degrees on a candy thermometer. Pour over the popped corn, coconut, almonds and apricots.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: TROPICAL POPCORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/4 cup butter
1/4 cup dark corn syrup
1/4 cup cream of coconut
1 cup brown sugar
1/2 cup corn, popped
1 cup toasted coconut
1/2 cup chopped dates
1/2 cup dried pineapple pieces
1/2 cup dried banana chips
In a heavy saucepan put the butter, corn syrup, cream of coconut and brown sugar. Boil over moderate heat for 2 minutes. Pour over the popped corn, coconut, dates, dried pineapple and dried banana chips. Stir to mix. Bake at 300 degrees for 30 minutes.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: ORANGE CANDY CORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
2/3 cup orange juice
1 1/4 cup sugar
1/8 cup white corn syrup
rind of an orange, grated
1/2 cup corn, popped
In a heavy saucepan put the orange juice, sugar, corn syrup and rind. Cook over a moderate heat to 280 degrees on a candy thermometer. Pour over the popped corn.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: MUSHROOM POPCORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/2 cup butter
1 Tbsp. dried onion flakes
1 Tbsp. dried sweet bell pepper flakes
several dried mushrooms, cut small
1/2 cup corn, popped
salt
In a heavy saucepan melt the butter. Add the onion flakes, bell pepper flakes, and dried mushrooms. Stir over moderate heat for a few minutes. Pour over the popped corn. Add salt.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: CHEESE POPCORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/4 cup butter
1 oz. bleu cheese
1/2 cup corn, popped
1/4 cup grated parmesan cheese
In a heavy saucepan put the butter and bleu cheese. Cook over a moderate heat, stirring till melted. Pour over popped corn. Sprinkle with the grated parmesan.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: GRANOLA POPCORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/4 cup butter
3 Tbsp. honey
3 Tbsp. brown sugar
1/2 cup corn, popped
1 cup toasted nuts
1 cup rolled oats
1 cup toasted coconut
1 cup raisins
In a heavy saucepan put the butter, honey, and brown sugar. Cook over a moderate heat till melted. Pour over the popped corn, nuts, oats, coconuts and raisins. Bake at 300 degrees for 30 minutes.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: POPCORN MACAROONS
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
3 egg whites
dash salt
1/2 tsp. baking powder
1 cup chopped toasted nuts OR
1 cup toasted coconut
1 cup popped corn chopped in the blender
Beat the egg whites till frothy and add the salt and baking powder. Beat till stiff. Fold in the toasted nuts or toasted coconut and the chopped popped corn. Drop by teaspoons onto greased cookie sheets. Bake at 350 degrees for 15 minutes, until lightly browned.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: HEAVENLY HASH POPCORN
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1/4 cup butter
1 cup chocolate chips
1 cup toasted pecans
6 cups popped corn
4 cups miniature marshmallows
In a heavy saucepan put the butter, chocolate and pecans. Cook over a moderate heat till melted, stirring frequently to prevent burning. Pour over the popped corn and marshmallows. Stir well. Spread out on a buttered cookie sheet and refrigerate to cool. For variations, you may wish to substitute butterscotch morsels or use bitter chocolate. White chocolate pieces in place of the chips makes a pretty white candy which can be colored and molded into shaped cake pans. Yogurt candy coating can also be used for a more piquant flavor.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: DILL POPCORN SEASONING
Keywords: POPCORN, SNACKS, WHITE CAT, APPETIZERS
1 tsp. salt
1 tsp. dill weed
1 tsp. dried parsley
1 tsp. dried chives
1/2 tsp. garlic powder
1/2 cup corn, popped
butter to taste
Combine the salt, dill, parsley, chives and garlic powder. Mix well. Use one or two teaspoons per 1/2 cup corn, popped with the butter.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: CHILI POPCORN SEASONING
Keywords: POPCORN, SNACKS, APPETIZERS, WHITE CAT
1 tsp. salt
1 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. ground cumin
1 Tbsp. dried onion flakes
cayenne pepper to taste
1/2 cup corn, popped
butter to taste
Combine the salt, chili powder, garlic powder, cumin, onion flakes and cayenne and mix well. Use one or two teaspoons per 1/2 cup corn, popped with butter.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
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Title: HERB POPCORN SEASONING
Keywords: POPCORN, WHITE CAT, SNACKS, APPETIZERS
1 tsp. salt
1/2 tsp. thyme
1 tsp. basil
1 tsp. marjoram
1 Tbsp. dried onion flakes
1/2 cup corn, popped
butter to taste
Combine the salt, thyme, basil, marjoram and dried onion
and mix well. Use one or two teaspoons per 1/2 cup corn,
popped with butter.
From: White Cat Popcorn recipe booklet
Posted by: Debbie Carlson - Cooking Echo
My wife gave me a popcorn cookbook several years ago. Some of it's suggestions for topping included Shake and Bake (never tried this), Parmesan cheese (works very well), salt and pepper (this goes well with beer), cheedar cheese (haven't tried this). They also listed many spices, which IMO comes down to use Rosemary if you like Rosemary.
From what I have tried, I would expect any dry cheese to do very well. Pick one you like, of course.
If you are trying the spices, you need a little oil to hold them to the corn. If you pop in oil, that should be enough.
We like to use some seasoning salt. Once and awhile we add some garlic powder along with it. Tasty. Just sprinkle and toss as soon as it's done. Cooked in a wok most of the time.
I use a hot air popper to make popcorn, after it has poppped I spray with a Pam type spray and then shake butter buds and old bay seasoning on the popcorn.
Just to jump in here in a random fashion:
sticky popcorn
pop corn.
1/4 cup water and molly mc butter to that much water (it says on the bottle of butter lady stuff how much--can't remember off top of my head). add marshmallows, melt as if making rice crispie treats. btw, enough marshmallows to coat each lightly (i.e., quite a few). pour over half of popcorn when melted, add rest of corn, pour rest of marchmallow goo. can toss lightly; you have to gauge your crowd--if everyone is going to want sticky right down to the last piece, mix, if not, leave some popcorn unadorned so people can have a change of pace.
can also do this with 1/4 cup (fat of some kind, butter, etc), but then obviously not no fat. can also add nuts, m&m's, chocolate chips. have to watch out for heavy items--they'll sink and not be distributed very well.
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