POP!corn

Every year the average American consumes 54 quarts of popcorn. That's 17 billion quarts of popped popcorn each year.

During the Great Depression, Americans ate 3 times more popcorn because it was so cheap. Averaging at 5-10 cents per bag, struggling farmers thrived on the incresingly popular popcorn business. Street vendors would bring their poppers to fairs and into the parks, enticing families and young lovers to buy this salty treat.

So why does popcorn pop? The outer hull of the popcorn kernel is both strong and resistant to moisture. Once the oil is really hot, a pressurized steam is created inside the starch of the kernal. Once it internally reaches about 350 degrees, the popcorn expands and EXPLODES into a light delicious yumminess!

Methods of popping popcorn include on a stovetop popper, popcorn machine, or probably the most poplular, a microwave. By itself popcorn is naturally high in fiber, low in calories and fat, which makes it a great snack for the health conscious....But what fun is that??? This housewife is going to give you some sweet, salty, and even spicy recipes tht will please any crowd. Each recipe is super fast, easy, and makes a really large bowl (which trust me, you're gonna need).

Chocolate Cherry Popcorn with Pecans

2 Bags Microwave Popcorn, Non or Lightly Buttered
4 Oz Almond Bark or White Chocolate
3 Oz Chocolate Chips
4 Oz Sweet Dried Cherries
3 Oz Chopped Pecan Pieces

Line sheet pans or a table with wax paper. Pop the popcorn. Open each bag and shake the bag, settling all of the kernels to the bottom of the bag. Carefully pour the popcorn into a large bowl, making sure that none of the kernels get used. Melt the almond bark in the microwave and drizzle it over the popcorn. Mix lightly and pour onto wax paper. Evenly sprinkle the chocolate chips, cherries, and pecans over the popcorn and lightly mix them all together. Let it sit for 15 minutes, or until it hardens.
For best results, serve within 2 days.

Bacon Caramel Corn

2 Bags of Popcorn, Non or Lightly Salted
1 1/4 Cup Sugar
1/2 Cup Water
1 Pkg Bacon
3 T Maple Syrup
1/2 t Black Pepper
1 t Vanilla

Saute the bacon and chop it. Strain the bacon grease and set it aside.
Put the popcorn into a large lightly greased bowl, making sure to remove all of the unpopped kernals.
In a large saucepan combine the water and sugar and turn it on high heat. This will be brought to a boil and then you need to let it continue to boil intil it gets to a brown caramel color. This should take at least 5 minutes. Be very careful through this whole process because the sugar can eaasily burn you. Turn it off and add the bacon and the grease. The grease will bubble up so stand back after you add it. Mix it in and also add the vanilla and black pepper.
Pour it over the popcorn (keeping your fingers away from the hot sugar)and mix. Pour it onto a wax paper lined sheet pan and cool.
Store in an airtight container for up to 2 days


Basic Caramel Corn

2 Bags of Popcorn, Non or Lightly Salted
1 1/4 Cup Sugar
1/2 Cup Water
6 T Butter
Pinch of Salt
Pinch of Cinnamon
2 t Vanilla

Put the popcorn into a large lightly greased bowl, making sure to remove all of the unpopped kernals.
In a large saucepan combine the water and sugar and turn it on high heat. This will be brought to a boil and then you need to let it continue to boil intil it gets to a brown caramel color. This should take at least 5 minutes. Be very careful through this whole process because the sugar can eaasily burn you. Turn it off and add the butter. The grease will bubble up so stand back after you add it. Mix it in and also add the vanilla, salt, and cinnamon.
Pour it over the popcorn (keeping your fingers away from the hot sugar)and mix. Pour it onto a wax paper lined sheet pan and cool.
Store in an airtight container for up to 2 days

Sweet & Smokey Popcorn

2 Bags Microwave Popcorn, Non or Lightly Buttered
6 Oz Almond Bark or White Chocolate
1/2 Cup Cashews
1/2 Cup Dried Cranberries
1/2 Cup Pistachios
2t Smoked Paprika
1t Garam Masala
A Few Shakes of Cayenne Pepper

Line sheet pans or a table with wax paper. Pop the popcorn. Open each bag and shake the bag, settling all of the kernels to the bottom of the bag. Carefully pour the popcorn into a large bowl, making sure that none of the kernels get used. Melt the almond bark in the microwave and drizzle it over the popcorn. Mix lightly and pour onto wax paper. Evenly sprinkle the spices and the fruit and nuts over the popcorn and lightly mix them all together. Let it sit for 15 minutes, or until it hardens.
For best results, serve within 2 days.

Smores Popcorn

2 Bags Microwave Popcorn, Non or Lightly Buttered
6 Oz Almond Bark or White Chocolate
3 Oz Chocolate Chips
4 Oz Graham Crackers (I like Bunny Grahams)
4 Oz Mini Marshmallows

Line sheet pans or a table with wax paper. Pop the popcorn. Open each bag and shake the bag, settling all of the kernels to the bottom of the bag. Carefully pour the popcorn into a large bowl, making sure that none of the kernels get used. Melt the almond bark in the microwave and drizzle it over the popcorn. Mix lightly and pour onto wax paper. Evenly sprinkle the chocolate chips, graham crackers, and marshmallows over the popcorn and lightly mix them all together. Let it sit for 15 minutes, or until it hardens.
For best results, serve within 2 days.

Home Preserving Techniques Featuring Dessert Topping Recipes

Home preserving has been a traditional technique used by Housewives for many years to preserve the fruits of their labor….. literally. What better way to use up all of your leftover fruits and vegetables that you grew in your garden. Or in today’s Housewife world, a great sale at the farmer’s market or grocery store. It may sound intimidating, but if you take the right steps it’s a great way to preserve ripe fruits and vegetables of the season. This Housewife recommends 2 books, Reader’s Digest Traditional Kitchen Wisdom and Ball Complete Book of Home Preserving. These books have great recipes and tips and I would suggest reading up on canning if this is your first time. It is possible to make people ill if you do not follow the proper precautions so make sure that you know all of the guidelines before you start. It is best to use a pressure cooker for this very reason. You can also use a stock pot, but you need to make sure that water covers over the jars and you have a tight lid. Many recipes for preserved items have a lot of sugar or vinegar/acid in them. It is necessary to have one of these profiles if you are using a regular stock pot. Whereas with a pressure cooker you can preserve almost anything. Another important tip is to be extremely sanitary. Below is a picture of the equipment that you will need. Typically these items will be sold in a set. A jar lifter and magnetic lid lifter are important because you shouldn’t touch the jars and lids after sterilization. You also must have very clean hands and a clean work area so that no bacteria gets sealed into the jar. A funnel is also important so that your jars don’t get messy near the seal. Other items that are needed are jars with lids and seals, and many recipes call for liquid or powdered pectin. All of these items are usually more readily available during the summer months in grocery and hardware stores.

Once you’ve made your recipe you need to sterilize your jars, lids, and sealers in boiling water. Do this just before filling to keep them as sterile as possible. Use your tongs and lifters to take them out of the water and place them on a clean towel. Carefully funnel your preserved item into each jar leaving about ¼ inch space between the product and the top of the jar. If there are any bubbles, make sure to pop them. Place the lid on it and screw the sealer on. Carefully place it into boiling water and cover the pot with a tight fitting lid. Most recipes want you to heat it at a soft boil for about 12 minutes.

When they’re ready, carefully pull them out and put the jars on a clean towel. Let them sit for about 24 hours before handling. The jars should make a popping noise within 30 minutes of coming out of the pot which is an indication that they sealed properly. Another way to know if they sealed properly is if the lid it still firmly on once the seal is screwed off. Never eat anything if it changes color or the seal isn’t tight and properly sealed.

Sundae Dessert Toppings
If you don’t want to preserve these items, you can replace the pectin with cornstarch. Wht you would do is mix some cornstarch with a little bit of water, dd it in, and then bring it to a rolling boil to see the desired thickness for the sauce. I enjoy cnning these however. These recipes are easy to preserve and this tasty jarred deliciousness also makes great gift. All of these toppings are great when served warm.

Cherries Jubilee Dessert Topping
Makes 7 Medium Jars
1 ½ Cup Sugar 2 t Vanilla 7 ½ Cups Pitted Tart Cherries (if frozen, drain off all liquid) ¾ Cup Light Corn Syrup 1/3 Cup Orange Juice (+ orange zest, optional) 2 T Lemon Juice 1/3 Cup Brandy or Cherry Liqueur 1 ½ Packets of Powdered Pectin Dash of Cinnamon Mix the pectin with the lemon juice and the orange juice to dissolve. Put the remaining ingredients into a pot and bring to a boil. Add the pectin mixture and continue to cook at a soft boil for about 10 minutes or until cherries are cooked. Follow the preserving instructions above. Can for 12 minutes at a boil.

Raspberry Chocolate Sauce
Makes 3 Medium Jars
½ Cup Cocoa Powder 2 ¼ Cup of Raspberries (fresh or frozen) 2 T Lemon Juice ½ Pack of Powdered Pectin 3 ½ Cups of Sugar 2 t Vanilla or Raspberry Extract Strain the raspberries through a mesh strainer to get rid of all or most of the seeds. Mix the pectin with the lemon juice to dissolve. Put the remaining ingredients into a pot and bring to a boil. Add the pectin mixture and continue to cook at a soft boil for about 10 minutes. Make sure not to burn the chocolate. Follow the preserving instructions above. Can for 12 minutes at a boil. *When cooled this is pretty thick so this Housewife suggests warming it up

Peach Mango Dessert Topping
Makes 5 Medium Jars
3 ½ Cups of Peeled, Diced Mango 3 ½ Cups of Peeled, Diced Peaches 1 ½ Cups Sugar 1 T Cider Vinegar ¼ Cup Lemon Juice ½ Pack of Powdered Pectin 2 t Vanilla 4 Large Pieces of Crystalized Ginger, Chopped Mix the pectin with the lemon juice to dissolve. Put the remaining ingredients into a pot and bring to a boil. Add the pectin mixture and continue to cook at a soft boil for about 10 minutes. Follow the preserving instructions above. Can for 12 minutes at a boil.