Sugar -n- Spice Popcorn

A sweet and healthy snack for celebrating the end of school year or preparing for those summer afternoons when the kids are "hungry!"

Sugar-n-Spice Popcorn

4 quarts air-popped popcorn
3 Tbls. butter
1/4 cup sugar
1 Tbls. water
1 tsp. cinnamon
1/4 tsp. salt

Place popcorn in large bowl. Melt butter over low heat. Add sugar, water, cinnamon and salt. Cook and stir over low heat until sugar is dissolved. Pour over popcorn. Toss to coat. Spray non-stick cooking spray onto 12x18 baking sheet. Place popcorn on sheet and bake at 300 degress F. for 12-15 minutes. Serve immediately.

Gourmet Apple Toffee Dip

Many of us may be trying to redirect our attention to being more conscientious in our food choices.
There is nothing better than a plate of fresh fruit! If you are craving a sweet treat and want to indulge with an apple or banana, give this dip a try. It will hit the spot and your children may even consider eating fruit with a little dollup of this sweet treat on the side. This can be a great option for teenagers who are coming to "hang out," dessert with friends, or a fun valentine treat.

Gourmet Apple Dip

8 oz. cream cheese – softened

½ cup granulated sugar

½ cup brown sugar

2 Skor bars or ¼ to ½ cup Heath Toffee pieces


Mix together cream cheese, granulated sugar and brown sugar.

Crunch up candy bars & stir with spoon. Serve with sliced apples,

bananas, and/or berries.

Enjoy!

Old Fashioned Homemade Granola

This recipe has been in my family for as long as I can remember. I hope you try it and love it as much as we do. It has to be some of the best granola I have ever had!

GRANOLA

8 cups rolled oats
6 cups wheaties cereal
2 cups wheat germ
2 tsp. salt
2 cups brown sugar
1 lb. raisins ( I use 1-2 cups)

Mix ingredients in large bowl

Combine and heat in small saucepan until warm:

½ cup honey
1 cup warm water
1 cup oil
3 tsp. vanilla

Stir liquid into dry ingredients. Pour onto 2 cookie sheets. Bake 2 hours at 200 degrees. Stir and rotate after 1st hour. Serve with yogurt and fruit!

Spinach Dip with Fresh Vegetables

1 pkg frozen chopped spinach, drained and squeezed dry
1 pkg Knorr's vegetable soup mix
1 small can water chestnuts, chopped
1 1/2 cups sour cream
1 cup mayonnaise

Mix the sour cream and mayonnaise together in a bowl. Pour in the soup mix, water chestnuts and spinach. Mix thoroughly and refrigerate for at least four hours. Stir before serving.

Bring the Spa Home to You!

Try this refreshing twist on a glass of water....cut a few slices of cucumber to add with some lemon in a pitcher of water and in moments you have created an amazing drink without the fizz or calories. A great way to cool off this summer.

Snack Mix

Have you ever come across a recipe that reminds you of your childhood? With all the snack foods available today, I had forgotten about a snack mix that my Aunt Veon would make and often have in a bowl every time my family visited her. It is fun especially at the holidays to reminisce and remember fun family times.

Snack Mix

1 1/2 cup Kix cereal

1 cup Cheerios

2 cups small cheese crackers

2 cups thin pretzels

1/2 lb. mixed nuts

1/4 cup butter, melted

1/2 tsp. worcestershire sauce

1/4 tsp. celery salt

1/4 tsp. garlic salt

Heat oven to 250 degrees. Combine cereals, pretzels, crackers, and nuts in a 9x13 pan. Blend melted butter and seasonings. Pour over mixture and stir thoroughly. Bake 30 minutes, stirring after 15 minutes.

Baked Brie with Rosemary and Roasted Garlic

Baked Brie with Roasted Garlic and Sun-Dried Tomatoes

1 whole head garlic

1 sprig fresh rosemary

1 teaspoon olive oil

1 (12-ounce) round of brie cheese

3/4 cup sun-dried tomatoes packed in oil, drained and cut into thin strips

1/3 cup pine nuts

3 tablespoons finely shredded fresh basil

Crostini* or apple slices

Garnish: Sprigs of fresh basil or rosemary, imported green and black olives

Preheat oven to 375*F (190*C).

Cut off 1/4 inch of pointed end of head of garlic (save small pieces for another recipe). Place cut side up in a piece of aluminum foil. Place rosemary on top. Bring sides of foil up to make a deep bowl, but do not enclose garlic completely. Pour olive oil over top of garlic. Bake for 40-45 minutes in preheated oven. Cool.

** NOTE, If you want to skip roasting the garlic, you can just purchase a jar of roasted garlic and it works just the same.

Squeeze garlic so that the cloves pop out of their papery jackets. They should be creamy. Smash them and spread on top of brie (including some of the rosemary). Place brie in ovenproof dish. Top with tomatoes and pine nuts. Increase oven temperature to 400*F (205*C).

Bake brie until warm and softened, about 13 to 18 minutes. If topping is getting too browned, cover loosely with aluminum foil during last portion of baking.

Sprinkle slivers of fresh basil on top. Surround with crostini and/or apple slices. Garnish with sprigs of fresh herbs and, if using, drained imported olives. Provide a spreading knife.

Yield: 24 servings.

*Toasted slices of good bread that have been brushed with a little olive oil before toasting.

Notes:

1. If you can only find small, 4-ounce disks of brie, push 3 small wheels next to one

Hummus -- the Perfect Healthy Snack

What a great mid-day snack to cure the munchies or the perfect appetizer for a dinner party.

Hummus

15 oz. can garbanzo beans drained, liquid reserved
1-2 garlic cloves (base on personal preference)
1 tsp. ground cumin
1 Tbls. olive oil
1/2 tsp. black pepper
1/2 tsp. salt

Combine garbanzo beans, garlic, cumin, salt, and olive oil in a food processor. Blend on low speed, gradually adding reserved garbanzo bean liquid, until desired consistency is achieved.

Serve with your favorite veggies, pita or crackers

A Sweet Delight!

Strawberries are in full season right now and here is a wonderful and
decadent twist on the typical fruit dip!

We know you will LOVE it and so will your families.

I know a few people, including myself, who will just eat this with a spoon, but don't tell on me!

1 Bowl Fresh Strawberries - washed and dried
1 Cup Sour Cream
Brown Sugar -- sprinkled on top of the sour cream

Then, take your strawberries and dip away!!

Stuffed Mushrooms

With the holiday season quickly approaching, here is a recipe to pull out and share. Whether it is the neighborhood open-house potluck, the PTA-sponsored parent-teacher conference meal, or having friends over for an evening of fun, this hot appetizer will not disappoint.

Stuffed Mushrooms
1 lb. fresh & large mushrooms
1 lb. pork mild sausage
4 oz. cream cheese
1/4 onion, finely chopped
1/4 c. stuffing mix (Pepperidge Farm brand is great)
Garlic salt
1/4 tsp. Worcestershire sauce

Remove stems from mushrooms by carefully twisting the stem. Save about 10 stems and chop. Brown sausage, add chopped onions and stems. Add cream cheese and stuffing mix; season with garlic salt and Worcestershire sauce. Stuff each mushroom cap with a spoonful of the mixture. Bake at 350°F in a 9x13 baking dish until water starts to come out of the mushrooms (about 10 minutes). Serve warm.

Happy Fall -- HoneyCrisp Apples are Here.

There is nothing better than a crisp, juicy apple, especially in September and October (even better with a little bit of melted carmel for dipping.) If you haven't tried Honeycrisp Apples, don't delay any longer. For a short time each fall, you can buy Honeycrisp apples, they are a little pricey, but worth an indulgence this fall season. (** They were developed at the University of Minnesota during the 1960"s and are a cross between the Macoun apple and the Honey Gold apples). The HoneyCrisp is extraordinarily crisp and juicy with a wonderful aroma and flavor and generally available nationwide during the middle of September through October.)

On the Road this Summer?

It's Summertime and if you are traveling by Car, Plane or Train, here is a fun snack idea that is great for the whole family! In our family, it's known as GORP and it goes way back to our days at Flaming Gorge.

GORP starts with Fruit Loops, M & M's, Peanuts, Marshmellows, Pretzels and Raisins -- this is the base and then just add in any of your other favorite snacks or cereal. We still make this fun snack for camping excursions, road trips and it will keep your kids, big and little very busy.

I had to show Red Vines, because that is must for me on every road trip. Happy Safe and fun Travels this Summer!!!

Feel free to share what is a must on your trips!

Cucumbers & Onions

Unfortunately, I have to rely on dear friends to share their garden's bounty with me. When I am ever so lucky to have cucumbers shared with me or I see that perfect cucumber at the market, nostalgia kicks in and I am taken back to those summer afternoons where my mom would whip up this garden sensation. There is something special about a cold, marinated cucumber on a hot summer day!

Cucumbers & Onions
A Garden’s Delight!!

3 cucumbers, peeled and thinly sliced
½ to 1 onion, thinly sliced
1 1/3 cups water
1 1/8 cups apple cider vinegar
½ cup sugar
½ tsp. salt
1/8 tsp. pepper

Combine all ingredients, refrigerate for 6 hours before serving. Recipe can be adapted to your personal preference – more sugar, salt, pepper, etc.

7- Layer Dip for March Madness!

Getting your menu planned for March Maddness? Don't forget to add this amazing and yummy appetizer to your menu!

Mexican Platter Dip

3 ripe avocados

2 tablespoons lemon juice

1 teaspoon garlic salt

3 drops Tabasco

1 cup sour cream

1/2 cup mayonnaise

1/2 to 1 package (1 1/4 ounces) taco seasoning mix

1 can (30 ounces) refried beans

1 bunch green onion, chopped

2 medium tomatoes, chopped

1 can (2 1/2 ounces) sliced ripe olives

4 ounces medium or sharp Cheddar cheese, shredded (about 1 cup)

Corn or tortilla chips

Peel, pit, and mash avocados; add lemon juice, garlic salt, and Tabasco. Cover and chill.

Combine sour cream, mayonnaise, and taco seasoning mix. Cover and chill.

To assemble dip: on a large round platter or serving dish, spread beans in an even layer, leaving 1-inch space around the edge. Top with avocado mixture, leaving bean layer exposed all around. Top with sour cream mixture leaving avocado mixture exposed all around. Sprinkle with green onion, tomatoes, ripe olives, and Cheddar cheese. Serve as a dip with corn or tortilla chips. (Recipe can easily be halved.)