Archive for the ‘Snacks’ Category

Movie Night

Caramel Bacon Popcorn is awesome.  It is sweet and salty and proof that bacon does, in fact, make everything better.  I recommend this popcorn paired with Princess Bride or Spanglish.


1 bag microwaveable popcorn

1 and 1/2 Tbs butter

1 and 1/2 brown sugar

6 Tbs water

1/2 pound bacon

1. Cook bacon.  Mince into very small pieces(smaller than pictured).

2. Stir butter, sugar and water until sugar dissolves.

3. Bring to a boil.

4. Cover and cook for 3 minutes.

5.  Pop popcorn.

6. Uncover caramel mixture and cook without stirring to soft ball stage, 238.

7. Spread popcorn over cookie sheets to make a single layer sprinkle bacon throughout.

8.  Drizzle caramel mixture over popcorn.

9.  Allow popcorn to dry, 12 – 24 hours.

Adapted from “Candied Popcorn”  in the Joy of Cooking.


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Make Peppermint Bark.  Every Christmas season, when the crowds start to get to me, I make Peppermint Bark.  Its easy, its delicious, and it is a stress reliever.  I let my friends and family believe that the reason for the Peppermint Bark is to give as a gift.  The real reason, of course, is because I get to beat peppermint sticks with a wooden spoon.

Mid process on this year’s batch, Brett suggested that a food processor would be a more reasonable solution.  I thought about it. . . and promptly disregarded the suggestion.  If a use a food processor, I don’t get to beat things with wooden spoons, do I? 

12 Candy Canes

4 White Chocolate Bars

Wax Paper

Prepare1.  Crush candy canes using whichever method suits your mood.

2.  Melt white chocolate.  I have never had a problem putting white chocolate in the microwave for short intervals, stirring between each one.

3.  Spread melted chocolate along the wax paper to create a layer that is about 1/4 inch.

4.  Sprinkle the crushed peppermint evenly across the white chocolate.  I recommend putting down a layer of the most finely crushed peppermint covering down first and then sprinkling the larger pieces evenly across the white chocolate for a more even look and flavor.  I also recommend pressing the larger pieces into the chocolate so they won’t fall off when the chocolate hardens.

5.  Leave overnight to firm.

6.  Slice into pieces.

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Eco-Friendly Pumpkin Seeds

Today, I got an e-mail from th company newsletter asking me to contribute a sustainable, vegetarian, or otherwise “green” recipe.  What do I know about being green?  Very little.  I recycle, I enjoy nature, and I take public transit to work (I live in Portland, OR.  I would be a fool not to.)  Most of the green things I do because I am cheap rather than because of a sense of environmentalism.

So when asked for a green recipe, this weekend’s pumpkin seed project came to mind.  I like reusing.  I like using all the parts of something.  I like cleaning out my pantry.  The shell on seeds were recovered from carving Halloween pumpkins.  The shelled seeds have been sitting in the pantry since a Mexican sauce experiment several month ago.  The sage came from our CSA.  Eco-Friendly. . . right?

I really liked the way these pumpkin seeds turned out.  The sage was a really nice flavor that really evokes fall for me.  Also, I loved the inclusion of the shelled seeds.  I like roasted shelled seeds but I get frustrated for having the shell them all.  Including some pre-shelled allowed me to enjoy more of the flavor with less of the work.

Sage Pumpkin Seeds

Unshelled pumpkin seeds from 2 large pumpkins

1 cup shelled pumpkin seeds

1 egg white

1/3 cup chopped sage




1. Pre-heat oven to 375.

2. Mix egg white, sage, and seeds.

3. Spread one layer of seed mixture on a baking tray.

4.  Sprinkle with salt.

5. Bake for 10 minutes, or until golden brown.

6. Double check the flavor of your first batch, modify as desired, and then repeat steps 3-5 to cook the rest.

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