Caramel Popcorn

This is definitely my most requested recipe. So I'm putting it on this blog cause it'll be a whole lot easier to share that way!

3 bags buttery microwave popcorn

1 tsp vanilla

2 cups brown sugar

1/2 cup butter

1 cup karo syrup

1 can sweetened condensed milk

Pop and dekernel the popcorn. Set aside. Combine brown sugar, karo syrup, and butter in a saucepan. Bring to a boil. Add sweetened condensed milk and vanilla. Boil to soft ball stage and pour over popped corn. Set out to cool. Delicious! Keep it covered or it hardens!

Peanut Butter Cupcakes

Again, I thought I did this forever ago, but apparently not! Here's the recipe for the cupcakes!

Ingredients:
3/4 cup soy milk (normal milk would work too)
2 tsp apple cider vinegar
1/2 cup natural chunky peanut butter
1/3 cup canola oil
2/3 cup sugar
2 Tbsp dark molasses (I used agave nectar)
1 tsp vanilla
2 tsp ground flaxseed
1 cup plus 2 Tbsp all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.

Mix soy milk with vinegar in a measuring cup and set aside to curdle.

In a large mixing bowl, cream the peanut butter, oil, sugar, molasses, vanilla, and ground flaxseeds until well combined. Add the soy milk mixture, mixing until incorporated.

Sift the flour, baking powder, baking soda, and salt in a separate bowl and mix. Add the dry ingredients to the wet and mix until just combined.

Fill cupcake liners 2/3 full. Bake for 23-26 minutes. Remove from oven, transfer to cooling racks, and cool completely before topping with this delight:

Quick Melty Ganache ingredients:

3 Tbsp soy creamer or soy milk
1/3 cup semisweet chocolate chips

Heat the milk in a saucepan over medium heat until just about to simmer. Remove from heat, add chocolate chips, and stir until chocolate is completely melted and milk is incorporated.

Set aside and allow to cool for 10 minutes. Spoon it onto your cupcake. Delicious!


After these are baked, whip up this quick melty ganache, and top your cupcakes with ganache and chopped peanuts!

Chocolate Mint Cupcakes

I swear I posted these recipes forever ago, but apparently not. Well, here you go!

For these scrumptious little treasures, you need to start with a basic chocolate cupcake.

Ingredients:
1 cup soy milk (normal milk should work too)
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 tsp vanilla
1/2 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees and line muffin pan with paper liners.

Whisk together the milk and vinegar, set aside for a few minutes to curdle. Add the sugar, oil, vanilla, and almond to the soy milk mixture and beat until foamy. In a separate bowl, sift the flour, cocoa, baking soda, baking powder, and salt. Add this slowly to the wet ingredients and beat until there aren't any large lumps. A few small lumps are ok.

Pour the batter into your liners, filling them 3/4 full. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool completely on cooling rack before icing.


Your next step is to make the icing. You make mint icing first, pipe it onto the cupcakes, then top it with a quick melty ganache and something cute (I used mint chips).

Mint Icing ingredients:

1/4 cup shortening
3 cups powdered sugar
1/4 cup plus 1 Tbsp soy creamer or soy milk
1 1/2 tsp mint extract
1/2 tsp vanilla extract
small drop green food coloring

Cream the shortening for a few seconds to soften it. Use a fork to do this. Add 1 cup powdered sugar and a splash of milk, mixing to incorporate. Repeat this process, mixing after each addition, until all ingredients are used and the icing is smooth and creamy. Add the extracts and coloring, and mix it all together.

Quick Melty Ganache ingredients:

3 Tbsp soy creamer or soy milk
1/3 cup semisweet chocolate chips

Heat the milk in a saucepan over medium heat until just about to simmer. Remove from heat, add chocolate chips, and stir until chocolate is completely melted and milk is incorporated.

Set aside and allow to cool for 10 minutes. Spoon it onto your cupcake. Delicious!

Chocolate Orange Sweeties

I love these! They're easy to make and would be fun to do with the kids. Experiment with different extracts and colors to make it interesting!

1 tsp orange extract (lemon is good too!)
2 cups powdered sugar
2 Tbsp vegetable oil
2 Tbsp light corn syrup
food coloring
big handful dairy-free chocolate chips

Mix the orange extract, oil, corn syrup, and food coloring together in a medium bowl until smooth.

Add the powdered sugar one teaspoon at a time! If you add more, the recipe will not work, so have patience and mix each spoonful in all the way before adding more. Use hands after awhile, they work best.

Once you have a soft but not sticky dough (you’ll likely have some sugar left over), tear off a small coin size piece and roll it with your hands to make a ball. Drop the ball onto a plate dusted with powdered sugar and repeat until the dough is gone.

Press a chocolate chip into each of the balls.

Put the candies in the fridge to set up for at least ½ hour. Enjoy!

Yellow Cake

I just made the most delicious yellow cake I think I have ever tasted! In my cooking class today, my lab partner and I had to do a ten-minute demo about altitude adjustments. Rexburg, ID has an approximate elevation of 5,000 feet, so we had to demonstrate the proper recipe changes. This morning we made a cake without the altitude changes, and it was dense and dry and crumbly and blah. But the cake we mixed in demo, with the altitude changes, was absolutely to DIE for! It was perfectly dense and moist, not too crumbly, and it had such a delicious flavor! It is probably the only yellow cake I've ever tasted that I didn't frosting with (ask anybody, that's big for me!). In case you're wondering, are some good altitude adjustments to follow in case you live at 3,000 feet or higher:

-Add about 1 TB flour
-Take out 1/8 tsp of baking powder/soda
-Take out 1 TB sugar
-Add about 2 TB of the liquid (milk, water, etc.)
-Increase baking temperature by 10-15 degrees

Now, here's the cake recipe. If yours turns out as good as mine did I think you may explode with joy! ;) The final measurements with altitude adjustments are in parenthesis.

Yellow Cake


Mix and sift together 3 times:
 3 C sifted cake flour (3 C + 1 TB)
 1 tsp salt
 2 1/2 tsp baking powder (2 3/8 tsp)

On medium speed in large bowl, soften:
  1 C shortening

Gradually add:
  1 1/2 C sugar (-1 TB)
  2 tsp vanilla

Mix for approximately 5 minutes. Add:
  4 egg yolks

And beat for 2 minutes. On low speed, gradually add dry ingredients, adding about a fourth and mixing for 1 minute, adding another fourth and mixing 1 minute, etc. Stir in:
  1 1/4 C + 2 TB milk (1 1/2 C)

Add and mix in:
 4 stiffly beaten egg whites

Pour into two greased 8" circle cake pans. Bake for 25-30 minutes at 375 degrees (385-390)


I know this recipe is written really strangely, but I'm not the author. :) Also remember: don't make the altitude adjustments UNLESS you live at an altitude of 3,000 ft or higher. Enjoy!

P.S. Sorry about the lack of pics. I'll get better!

Cranberry-Lime Muffins

These are so so good! Mine were a little bitter on Day 2, which may have been because I used too much lime zest or they were undercooked, I'm not really sure, but I'm leaning toward the latter. Anyway, they're worth a try!

2 cups gluten-free all-purpose baking flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
zest and juice of two limes
2/3 c raw sugar
2/3 c soy milk
¼ c corn oil
2 egg whites
1 Tbsp vanilla
½ c craisins

Preheat oven to 325. Line a 12-cup muffin pan with paper liners.

Stir together the flour, baking powder, baking soda, and salt. Add the lime zest and juice, sugar, soy milk, oil, egg whites, and vanilla to the dry ingredients, stirring until the batter is smooth. Gently fold in the craisins until they are evenly distributed.

Pour ¼ c of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. When done, the muffins will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.

Remove the muffins from the oven and let stand for 15 minutes, then transfer to a wire rack, and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

Fruit Pizza

Crust:
1/4 C shortening
1/4 C sugar
1 large egg
1/2 tsp salt
1/2 tsp vanilla
3/4 C flour
1/2 tsp baking powder

Mix shortening, sugar, eggs, and vanilla. Blend well. Add flour, vaking powder, and salt. Cover and chill in freezer 10-15 minutes. Press onto greased pizza pan. Roll or cul up the edges of the crust like a pizza to prevent edges from burning. Bake at 375 F for 10 minutes. Watch carefully so it doesn't burn!


Cream Cheese Topping:
4 oz. cream cheese
1/4 C sugar
Blend well

Lemon Sauce Topping:
1 TB cornstarch
1/2 C sugar
pinch of salt
2 TB lemon juice
1 tsp. grated lemon rind
1 drop yellow food coloring

Thoroughly mix the cornstarch, sugar and salt. Stir in 1 C boiling water. Bring slowly to a boil, stirring constantly, then simmer 5 minutes. Remove from heat and add lemon juice, rind, and food coloring. Makes about 1 cup.

Fruit Pizza:
Spread cream cheese on cooled crust, then spread lemon sauce over the cream cheese. Then add your favorite fruit to make it beautiful and delicious. Apples, mango, strawberries, kiwi, pineapple, mandarin oranges, etc. Be creative!

Kids Alfredo

I have mentioned this before, but with my husband working graveyards half of the week every week, I have a tendency to only cook have the week and the other half of the week I kind of make up. Kids are great for that reason. They don't really care as long as it's edible. :)

Fettuccine or angel hair pasta
favorite Alfredo sauce
Parmesan cheeseNo directions needed I hope. :)

Chocolate Covered Strawberries

This is my favorite treat around Valentine's Day . . . Chocolate Covered Strawberries! It just so happens to be my girls favorite too because they can do it all by themselves.All you need for these beauties is a bag of Semi-Sweet chocolate chips, a carton of strawberries, and your favorite toppings.

Double boil chocolate and then dip washed berries. Then sprinkle with sprinkles, dip in nuts, or drizzle with white chocolate. So yummy.

Chocolaty Sweets / Crunchy Kisses

I asked Madison, my 5 year old, what we should name these treats and she came up with Chocolaty Sweets, so if she asks that is the name, but for the record I named them Crunchy Kisses. Ha ha.

Place parchment paper on cookie sheet and arrange pretzels on there. Then put a kiss on top of the pretzels.
Bake at 350 for 3 minutes. Take out of oven and before the kisses harden push a M&M into the chocolate.My kids were all over this one. Between the 3 of them they had a whole assembly line going. It was awesome.

(Recipe courtesy of Christina H.)

* there is also an awesome variation for more of a turtle candy, use rolos, pecans, and M&M's , I got that idea from Tiff H.

Parmesean Chicken

7-8 chicken tenders (less or more depending on family size)
1 C Parmesan cheese
1/2 bread crumbs
1 C mayo or 1 stick melted butter

This recipe originally called for butter, but I switched it out for mayo. I think it is yummier with mayo, but you use what you like.

Combine bread crumbs and cheese in medium bowl or ziplock and mix well. Dip chicken in butter or mayo (be generous if it's mayo). Dredge chicken in bread crumb mixture (be VERY generous). Place on cookie sheet to bake. Bake at 350 for 30 minutes.

I like to use tenders because it cooks faster and more even, but you can use breasts too. It seems like I can never make enough of this dish. There are never leftovers no matter how much I make. It is definitely a family favorite.

(Courtesy of my sister, Taralyn)

Bryan's Dutch Oven Chicken and Potatoes

Bryan, my husband, gets all credit for this recipe! This is a Tidlund family favorite. We ALWAYS have this when we are camping, but now we are starting to have it more often since we have a place to cook in the backyard :) We all love it. My 2 year old had 3 drumsticks!!!!

I did all the prep work on this and Bryan cooked it all because he is THE MAN. I don't have a written recipe to go off of, so I am doing it from memory, I hope your results are as awesome as ours.

Dutch Oven Potatoes:
1 package bacon
1 onion, diced
6-8 potatoes, diced
1 cube of butter (in needed)

Start by heating up the dutch oven. Meanwhile, cut bacon into 1"x 1" squares. It doesn't have to be perfect, just as long as they are small pieces. Put into dutch oven and cook.
Cut potatoes and onion into small-ish pieces or cubes.
When bacon is cooked to your liking, DO NOT DRAIN GREASE, and add potatoes and onions. Cook until potatoes and onions are cooked through, while stirring frequently. You don't want burned taters.

If things need a little lubing up, use the butter. You probably won't need it with all the bacon grease, but just in case. We usually save these leftovers (if there are any) for breakfast the next day.
Dutch Oven Chicken: (Adapt this to feed your family - the choice of chicken is up to you)
Chicken breasts, thighs, and drumsticks w/skin on and bone in
2 C flour
season salt and pepper
red cayanne pepper
1 can shortening

In big ziplock add flour and seasonings. I never measure so just eyeball it. Make sure the seasonings are mixed throughout flour.
Drain chicken and coat in flour mixture. Just shake in ziplock bag. Put all of shortening into dutch oven and heat through until melted. When oil is at right temperature, which I am not sure of because I have never cooked these, (I am sure you will know) carefully place chicken in the grease.
Rotate and flip chicken when sides begin to brown. Make sure your dutch oven has a lid or you will get hot, flaming grease everywhere. Safety comes first :) Put goggles on if you don't trust your self - hee hee. Once chicken reaches internal temperature of 180 degrees it is done! Let drain over paper towels and serve!

Garlic Bread to Boot

This is my favorite way to make garlic bread . . .

1 loaf french bread
1/2 stick butter
2 T minced garlic
Parmesan cheese

Cut bread down the middle in half lengthwise. Make sure your butter is soft and spreadable and then stir in your garlic right with the butter. Spread LIBERALLY over all the bread. I use a basting brush I believe. Sprinkle with Parmesan cheese.
Broil in oven until golden brown or until you start to smell the cheese. :) Don't burn it like I did, which is why there is no picture.

*My husbands favorite side for anything pasta is just plain sandwich bread broiled in the oven topped with a generous amount of cheddar cheese. Really yummy and the kiddos love it just as much as dad.

Rainbow Jello / 12 layer jello

Rainbow Jello (12 Layer Jello)* - sounds fun, right? It is.All jello is the 3 oz box.
1 box cherry jello
1 box lemon jello
1 box orange jello
1 box lime jello
1 box lemon jello
1 box strawberry jello
1 box grape jello

2 cups sour cream
6 cups water

Slowly whisk 1 cup BOILING water to first jello box of choice, until completely dissolved. Divide in half. (Just eyeball - no perfectionists here) To 1 half of the jello add 1/3 C sour cream and slowly whisk until smooth.
Pour into 9x13 pan. Refrigerate for 25 minutes.
Add 2 T COLD water to remaining jello and pour over first layer. Refrigerate for 15 minutes.

Repeat the process for the remaining layers.Look at those awesome layers!!!
If you feel fancy, serve over lettuce and topped with whipped cream. If not, just throw it in a lunch box. :)

*You can vary the colors and layers for whatever you want, this recipe is for Rainbow Jello. You could do it for any holiday or occasion. Too bad they don't make blackberry jello. That would be sweet layered with orange for Halloween coming up. Grape could work though. Have fun. :)
*Very time consuming, but fun if you are planning on being home all day.

(Courtesy of Tiff H - I think)

Spicy Vegi Meatloaf

So this recipe started out as my dad's, but I have tweaked it a bit and I have to say it's a family favorite. We have this almost once a week - even Madison likes it, which is saying A LOT. I made this a couple nights ago, so there aren't any good pics, but you get it.

Spicy Vegi Meatloaf*

1 1/2 lb ground beef
1/2 C instant oats
1 egg
1 small minced onion
1/2 C milk
1 tsp Worts sauce
1 tsp cumin
1 tsp salt
dash of pepper
1/2 C Hot Vegi mix in food processor

Mince onion and process vegi's - set aside. Combine all ingredients with beef, take off any jewelry, and get your hands dirty. :) Mix well. Transfer meat into 9x9 dish.

Spicy Topping
3 T ketchup
1 T brown sugar
1 tsp dry mustard
1 T juice from vegi mix (or bottled jalapeno's)

Combine all ingredients and whisk with fork. Evenly spread over meatloaf.
Bake at 350, uncovered, for 45 min - 1 hour. Or until meatloaf reaches internal temperature of 165 degrees.

Enjoy!

* I have so many different variations to this recipe. If you aren't feeling "spicy" leave out the spicy vegi's and add carrots and green/red peppers chopped in food processor. My kids never even know the vegi's are in there, it's great. You can leave the spicy juice our of the topping too.
* I also like to add cheddar cheese, bread crumbs, and bacon. Just mix grated cheese and bread crumbs in with meatloaf and spread uncooked bacon strips over top of meatloaf to cook instead of the ketchup topping. This way is Bryan's favorite!
*I NEVER measure anything for this recipe. I eyeball everything, FYI.
*(last one I promise) For a fun kid friendly meatloaf, mold meat into mini meatloaf's the size of your palm and bake on cookie sheet lined with parchment. Makes for fun, individual servings.

Ritz Poppyseed Chicken

So, this is Madison's favorite dinner ever. She would eat this every night if we let her. Its always a "kid choice" at our house. :) Once again, no picture, but I have faith in you all.

4-5 chicken breasts, cooked and diced
1 carton sour cream
1 can cream of chicken soup
1/2 brick softened cream cheese (can add more if desired)
2 T poppyseeds
1 packet crushed ritz crackers
onion powder
salt and pepper

Boil the chicken, dice, and set aside. Meanwhile combine sour cream, soup, and cream cheese until smooth and creamy. Add poppyseeds. And onion powder, salt, and pepper to taste. (I eyeball it). Stir.

Combine diced chicken and soup mix. Put mixture in greased 9x9 casserole dish. Sprinkle crushed ritz crackers over top. Bake at 350 for 22-25 minutes or until bubbly.
Serve over rice.