What’s Cookin’ in the Parsonage?

Cold fall and winter evenings call for yummy treats to enjoy inside around the fireplace or the game table.  Here are a few treats that we love …and that our church ladies will be trying at our fellowship tonight!

Microwave Caramel corn

1 cup brown sugar
1/4 cup white corn syrup
1 stick butter
1/2 tsp salt

Combine all of the above in 2 quart dish.  Bring to a boil in microwave, then cook on full power for 2 minutes.  Remove from oven and stir in 1 tsp baking soda.

Place 3-4 quarts popped popcorn in a brown grocery bag.  Pour syrup over corn.  Close bag and shake.  Cook in bag on high for 1-1 1/2 minutes.  Shake and cook another 1 – 1/2 minutes. You may need to cook another 1 – 1 1/2 minutes.  Pour into a pan and cool.  Be sure to shake part way through or popcorn will burn!

This is how I pop popcorn.  It’s so much cheaper (and tastier) than the microwaveable bags you purchase.  Place enough popcorn in the bottom of a dish that has a lid.  If you want butter, add a couple tablespoons when you place the popcorn kernels in the dish.  Microwave on high until the kernels slow down to a few seconds between pops.

Chex Pumpkin Pie Crunch

1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 tsp vanilla
2 cups Cinnamon Chex cereal
2 cups wheat Chex cereal
2 cups Honey Nut Chex cereal
8 oz. nuts

1.  In small bowl, mix brown sugar and pumpkin pie spice; set aside.  In small microwave-safe dish, microwave butter on high about 30 seconds or until melted.  Stir in vanilla.  In large microwaveable bowl, mix all cereals and nuts.  Pour butter mixture over cereal mixture, stirring until evenly distributed.  Add sugar and spice mixture and stir until coated.

2.  Microwave uncovered on high 5 minutes, or until mixture begins to brown, stirring every minute.  Spread on waxed paper or a cookie sheet to cool.  Store in airtight container.

**To ease the load of last minute prep, make the mix up to 2 weeks ahead and store in an airtight container.

This next treat is a low-calorie and low-fat popcorn.  You can make it as buttery as you like it…

Parmesan-garlic Popcorn

2 1/2 quarts popped popcorn, buttered
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp dried parsley flakes

Place popcorn in a large bowl.  In a small bowl, combine the Parmesan cheese, garlic powder, combine the Parmesan cheese,garlic powder and  parsley; sprinkle over popcorn and toss lightly. 

Hope you’ll try these easy to make snacks!

From my parsonage kitchen,

4 thoughts on “What’s Cookin’ in the Parsonage?”

  1. You didn't ask what's been cooking in our kitchens….but I'll tell you anyway. =)

    I made your beef stew from last Monday's post, and in perfect Denise Cunningham fashion, tried a new recipe on company. We had a bachelor friend of ours over for lunch, and he was very appreciative of a home cooked meal! =)

    Like

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