Candy Popcorn Easter Eggs
Make adorable popcorn balls that don’t
just look great, but taste fabulous as well. These popcorn eggs make the
perfect Easter treat, and kids will love to form the balls.
We made these Easter eggs with
Marsden and Bathe Flavors
such as huckleberry, green apple, apricot, cherry, blueberry, and root
beer. Experimenting with flavors is half the fun.
We then used
Americolor food coloring gels
to make our Easter eggs bright and
festive. These colors are nine times more concentrated than liquid food
gels and they come in 27 colors, so you can make endless varieties.
How to make candy popcorn:
3/4 cup un-popped popcorn kernels
1/2 cup (1 stick) butter
1/2 cup white corn syrup (Karo)
2 cups granulated sugar
1/2 teaspoon baking soda
teaspoons desired flavor
3-4 drops of Americolor food coloring gel or
Pop the popcorn kernels with a popcorn popper. Set aside in
2 large bowls.
Over medium heat, melt the butter in a medium sauce
Add the corn syrup and water. Stir.
Add the sugar. Make sure
not to let any sugar stick to the edges of the pan. If one grain of
sugar is left un-dissolved, it can cause the whole batch to crystallize.
Bring to a boil and continue to cook until the mixture reaches 235-245
degrees. (Please use a candy thermometer). It is important for the
mixture to reach this temperature, if it doesn’t the candy will not
Add the baking soda and stir quickly as the mixture
begins to bubble. Once bubbly and frothy, remove the pan from heat.
Add the flavor and food coloring until mixed in.
Pour over the popped
popcorn in both bowls. Fold into the popcorn until evenly coated.
Once the popcorn has cooled slightly, take a handfull and squeeze it in
your hands to form an egg shape.
Tip: If you plan on making
several different flavors/colors of popcorn do them all in separate
batches. If you were to separate the mixture after cooking a large batch
and add color/flavor to each, the mixture will have cooled too much and
you will not achieve the right temperature for making candy popcorn.
Dennis, the Prepared Pantry
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Selecting and Baking Your Holiday Ham
A guide to help you select and prepare your baked ham for that special
meal. With this guide, you will be able to identify and understand the
various types of hams and select the best ham for your family. We’ll
even tell you how to bake your ham.
This is a really good main dish. I often buy a chicken at the deli to use
this tasty dish.
Cheddar Chicken Spaghetti Recipe
7 oz. spaghetti, broken
cooked cubed chicken
2 cup shredded Cheddar cheese, divided
cream of chicken soup
1 cup milk
1 tbsp. diced pimientos, optional
1/4 tsp. salt
1/4 tsp. pepper
Cook spaghetti according to
direction on package; drain and rinse with cold water.
Combine chicken, 1
cup cheese, milk, pimientos, salt and pepper. Stir in cooked spaghetti.
Put in greased 9x13 inch pan and sprinkle with remaining cheese. Bake at
350, uncovered for 20 to 25 minutes.
NOTE: I like to add sauteed
sliced fresh mushrooms to it, and diced
green pepper is a good addition
Judy (in Alaska)
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for One or Two
Mary Ann asked for tips on cooking rice
so that it is not sticky. Here are
my suggestions. You can also cook rice in the microwave and you can also
brown it in oil before adding the water, although many feel doing this
increases the likeliness that it will cause the rice to be stickier and not
Rinse your rice before using. There are two
reasons for rinsing: some mills outside the U.S. use talc as a milling aid,
so it's an important step for imported rice. The rinsing also removes loose
starch, making the rice less sticky. The talc will not harm you, but it can
cause your rice to be sticky. If you are using old rice, you may also need
to soak it for 30 minutes. It is also traditional for basmati rice to be
soaked, as it helps the rice expand to maximum length. Either way, be sure
to drain your rice thoroughly or you'll be using more water in cooking than
Use the right amount of water according to the package
instructions. The key to this method is figuring out the correct amount of
water. As a general rule, use 1-1/2 to 1-3/4 cups of water per cup of long
grain rice. Yu may need to experiment to find the amount you truly like.
Brown rices require more water and shorter grain rices require less. Use a
heavy-based pot (to prevent scorching on the bottom) with a tight-fitting
lid that keeps the steam in. If your lid fits loosely, put a clean kitchen
cloth between the lid and the pot.
In a medium, heavy-bottomed pot with a
tight-fitting lid, combine water, the rice, and a bit of butter or oil and
salt, if you like. Bring to a boil over high heat. As soon as the water is
boiling, lower the heat to a simmer and cover. (If you have an electric
stove, use two burners: bring the rice to a boil on a hot burner and then
immediately slide it to a burner set on low to continue cooking at a slow
simmer.) Cook at a gentle simmer until the water is completely absorbed and
the rice is tender, about 12 minutes (it's okay to lift the lid to make sure
the rice is fully cooked and the water is absorbed—just replace the lid
Remove the pot from the heat and let it sit, undisturbed
with the lid on, for at least 5 minutes and for as long as 30 minutes.
Remove the lid, fluff the rice gently with a fork or chopstick, and serve.
Resist the urge to stir the rice and let it set to finish cooking. If adding
spices, it is best to do it once the rice is cooked. Good Luck! If you have
questions or need mor help let us know.
Jalapeno Jelly Recipes
I believe it was
Joan who wanted recipes for JALAPENO JELLY in a recent newsletter. I no
longer have any idea where I obtained these recipes. Both are good.
Jalapeno Jelly Recipe
2 1/2 cups jalapeno (when chopping wear gloves) about 1 1/2 lbs.
cups chopped bell peppers (about 6 large)
6 cups sugar
1/2 cup lemon
1 lg. can crushed pineapple
1 pack apricot Jell-O
Mix all ingredients except Sure-jell and Jell-O;
let come to a boil.
Cook 30 minutes. Add Sure-jell. Cook 5 minutes more.
Remove from heat add Jell-O and stir until cool about 10 to 15 minutes. Pour
into sterilized jars.
Makes about 8 half pint
Jalapeno Pepper Jelly
(Using Vinegar Recipe)
large green bell peppers, seeded, diced
5-7 jalapeno peppers, seeded,
1/3 cup water
5 lbs. sugar
3 cups cider vinegar
3 pkgs (3
few drops green food coloring (optional)
Have ready 8-10 hot sterilized canning jars.
Tip: Clean blender before
starting by processing 1/4 cup vinegar for 1 minute; discard vinegar.
Using a scrupulously clean blender, process peppers with water until smooth.
Note: Wear gloves when handling hot peppers and keep hands away from eyes.
In a large saucepan, combine pepper mixture, 1 5 lb. bag of
granulated white sugar and 3 cups of vinegar. Stir together to dissolve
sugar. Boil for 4 minutes, watching carefully (mixture boils over easily).
Remove from heat and stir in Certo and food coloring (if using). Stir well
until all is combined.
Pour into hot sterilized jars. Seal and process.
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