RECIPES IN HONOR OF OCTOBER CONTINUED…
(photo courtesy of allrecipes.com user uploads)
Caramel Popcorn
(A recipe in honor of National Popcorn Popping
Month)
Ingredients:
1 cup butter
2 cups brown sugar
½ cup corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
Directions:
1. Preheat oven to 250 degrees F
2. In a medium saucepan over medium heat, melt butter, stir in brown sugar, corn syrup and salt
3. Bring to a boil, stirring constantly, then boil without stirring 4 minutes
4. Remove from heat, stir in soda and vanilla
5. Pour over popcorn in a large bowl, stirring to coat
6. Place in two large shallow baking dishes and bake, stirring every 15 minutes, for 1 hour
7. Cool completely before breaking into pieces
Warm Corn Salad
(A recipe in honor of World Vegetarian Day- October 1st)
Ingredients:
1 teaspoon butter
2 ears fresh corn, cut from cob
½ red onion, diced
1 tablespoon fresh parsley
1 tablespoon chopped fresh chives
Salt/pepper to taste
Directions:
(photo courtesy of allrecipes.com user uploads)
1. Heat butter in saucepan over medium heat, stir in corn and onion, cook 5 minutes
2. Mix in parsley, salt/pepper, garnish with chives to serve
Page
(A recipe in honor of National Dessert Day- October 14th)
Ingredients:
5 ounces vanilla-flavored candy coating (almond bark), chopped
2 tablespoons shortening
5 cups crispy corn/rice cereal (Crispix)
1 ½ cups white cake mix with sprinkles
½ cup powdered sugar
(photo courtesy of allrecipes.com user uploads)
2 tablespoons sprinkles
Directions:
1. Combine vanilla bark and shortening in a microwave-safe bowl. Melt in microwave, stirring every 30
seconds until smooth, about 90 seconds total
2. Place corn and rice cereal in large bowl, pour almond bark over cereal, stir to coat
3. Add cake mix and powdered sugar to cereal mixture, toss to coat, shake on sprinkles
4
Confetti White Puppy Chow