Sweet Easter Popcorn {recipe}

March 21, 2013 By 6 Comments

How to Make Sweet Easter Popcorn is easy and perfect to make with little helpers because it’s fun to mix with your hands! I’ve found a few variations of this recipe online and decided I had to try it because popcorn with add-ons just makes me happy.  Plus, I’ve tried a variation of this recipe with Chex mix {Vanilla Chex Mix} and my kids loved it.  This Easter Popcorn Recipe uses popcorn, white chocolate chips, shortening (makes all the difference in consistency) a lemon cake mix (yummy), and candy sprinkles.  The mix is perfect for Spring or Easter because it’s light and just looks and tastes cheery!  It’s a great homemade gift idea for friends and neighbors, too!

Sweet Easter Popcorn

Sweet Easter Popcorn Ingredients

Sweet Easter Popcorn

  • 12 oz bag melted white chocolate chips
  • 1/4 cup vegetable shortening
  • 1 cup lemon cake mix
  • 8 cups plain popped popcorn
  • food coloring {optional}
  • Sprinkles

Directions {step-by-step}

Sweet Easter Popcorn

MELT white chocolate chips in microwave safe dish in microwave.  My 12 oz. bag took about 2.5 minutes.  I’d recommend melting your chips in 30 second increments.

Sweet Easter Popcorn

ADD the vegetable shortening to the melted chocolate.  This is key is making the mixture the perfect consistency for mixing.

Sweet Easter Popcorn

ADD food coloring if you want. Just add enough drops for desired color.  Stir in.

Sweet Easter Popcorn

ADD cake mix to the chocolate mixture.

POUR the chocolate mixture over the 8 cups of popped popcorn {make sure you don’t have any un-popped kernels in there!}.  I’d recommend digging in with your hands to get it mixed if you have little helpers because it’s fun for them, but if you are doing this alone, using a spatula works just fine and is way less messy.

Sweet Easter Popcorn

SPREAD mix onto wax paper and then add sprinkles.

LET cool.

Sweet Easter Popcorn

ENJOY, or GIVE as a GIFT! 

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Easy Strawberry Mango Freezer Jam {recipe}

February 1, 2013 By 1 Comment

How to Make Strawberry Mango Freezer Jam is super easy as far as jam making goes.  It hardly takes any time and the result is well worth the time and effort.    This Easy Strawberry Mango Freezer Jam Recipe uses Sure-Jell Pectin, Strawberries, Mangos and sugar.  The resulting jam is beautiful to look at and tastes really divine.  My kids could slurp it up.  You won’t find this flavor combination (strawberry/mango) on the box, but it should be.  :)   It’s a great homemade gift idea for any occasion, too!

Strawberry Mango Freezer Jam

Strawberry Mango Freezer Jam Ingredients

photo-731

  • 4 cups prepared fruit made up of strawberries and mangos  (I usually use the fruit of 1-2 mangos to make up part of of the 4 cups of fruit)
  • 1 cup of water
  • 1 box  SURE-JELL Premium Fruit Pectin (make sure you buy the pink box.  This is important)
  • 3 cups  sugar

Directions {step-by-step}

(directions for the most part from the SURE.JELL box)

GATHER four pint jars and make sure they are washed and dried.

Strawberry Mango Freezer jam

PREPARE strawberries and mangos. You need 4 cups total of crushed fruit.  I blend my washed/prepared fruit in the blender since I don’t like “chunks” in my jam.  I usually use the fruit of 1-2 mangos to help make up my 4 cups of fruit.  Set aside.

strawberry Mango jam

POUR sugar (3 cups) into saucepot.  Add package of pectin and 1 cup of water.  Bring mixture to a boil over medium-high heat, stirring constantly.  Don’t walk away!  Once it’s reached a boil, set a timer and boil for 1 minute.  Remove from heat.

POUR fruit mixture (4 cups) into the hot sugar-pectin mixture and stir for 1 minute.

strawberry Mango freezer jam

POUR  immediately into clean jars, filling to 1/2  inch of tops to allow for expansion during freezing.  Wipe jar rims and threads.  Allow to set at room temperature for 24 hours, and then freeze or refrigerate.  Good in freezer for up to a year.

Strawberry Mango Freezer Jam

EMBELLISH jars with gift tag if you are giving as a gift.  I found these free printable tags from Eat Drink Chic.  The fabulous thing about her labels is that she has printables for six varieties of jam!

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Easy German Pancakes {recipe}

January 17, 2013 By 6 Comments

How to Make German Pancakes is easy peasy.  The prep time is minimal, the aroma that infuses your house while it’s baking is to die for (from the butter), and the flavor and texture is heavenly.  My family LOVES this recipe.  In fact, my kids would probably eat it every morning if I’d make it for them.  I like that this recipe fluffs up when it’s cooking and can be topped with anything you like to make it versatile-jam, jelly, syrup, etc.  This German Pancake Recipe combines milk, eggs and butter to make the yummy goodness.  The resulting breakfast dish is delicious!

Easy German Pancakes Recipe

Easy German Pancake Recipe

German Pancakes ingredients

German Pancake recipe

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Ingredients
  • 2 Cups Flour
  • 2 Cups Milk
  • ⅓ Cup Sugar
  • 1 tsp Salt
  • 8 Eggs
  • 6 TBS Butter

Instructions
  1. Preheat oven to 425.
  2. Place butter in 9×13 casserole dish while oven preheats. Allow butter to melt, but don’t let it burn!
  3. Place remaining ingredients in a blender and whip until blended.
  4. Carefully remove casserole dish from oven and pour mixture into dish.
  5. Bake for 25 minutes, or until top has puffed and is lightly brown.

German Pancakes

Top with your favorite syrup or jam and Enjoy!

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Pomegranate Jelly Recipe {How to}

November 8, 2012 By 5 Comments

How to Make Pomegranate Jelly is NOT easy peasy.  It’s time consuming and definitely pricey if you don’t have a pomegranate tree.  But, it can be an enjoyable way to spend the day if you get together with friends and make the jelly making process into a party!  This Pomegranate Jelly Recipe uses Sure-Jell Pectin, Pomegrantate juice and a whole lot of sugar.  The resulting jelly is beautiful and tastes really nice, too.  It’s a great homemade gift idea for the holidays!

Pomegranate Jelly Recipe

Pomegranate Jelly Ingredients

  • 3 1/2 cups prepared juice  (about 5 large fully ripe pomegranates)
  • 1/2 tsp.  butter or margarine
  • 1 box  SURE-JELL Fruit Pectin
  • 5 cups  sugar, measured into separate bowl (yep, you read that right.  5 cups)

Directions {Step-by-Step}

(directions for the most part from the SURE.JELL box)

BRING pan, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

CUT pomegranates in half horizontally.  Remove seeds.  Extract juice in juicer.  {or blender and strainer}.

STIR pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

THANK your friend with a pomegranate tree if she’s invited you over to make jelly!  {{wink}}

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How to Make Whipped Cream – {homemade}

August 15, 2012 By Leave a Comment

There is nothing quite like homemade whipped cream to top a fresh dessert.  Anyone who has had it will tell you how delightful it is, and they are right.  What they probably won’t tell you is how easy it is to make.  It really only requires 3 ingredients, a mixer (you do not want to whip this by hand) and knowing when to turn the mixer off.  Once you’ve made homemade whipped cream once, you’ll never buy packaged whipped cream again.

Whipped cream

Ingredients:

Whipped cream

  • Whipping Cream
  • 1 tsp vanilla
  • 1-3 TBS granulated sugar

Instructions:

Whipped cream

  • Pour whipping cream into mixing bowl.
  • Add vanilla and sugar.
  • Turn mixer onto low/medium and let mix for several minutes (I use my Kitchen Aid mixer and it takes at least 5 minutes for my whipped cream to mix-sometimes more) until cream thickens.  The key is to stop the mixing before it starts to look clumpy.  Keep a close eye on it once it begins to thicken and looks creamy!
Whipped cream

Notes:

  • Make sure your whipping cream is cold before you mix it.  If you try to use whipping cream that isn’t cold, it won’t work.
  • If you over beat your whipping cream, it’ll be, um, over whipped and not look so great, so don’t forget about it!
  • Homemade whipped cream is fabulous on pie and fresh fruit!
  • Be sure to store in the refrigerator!
  • You can also use Heavy Whipping Cream but it’s easier to over whip. {My “Ingredient” picture above shows Heavy Whipping Cream.  Guess who over whipped her whipped cream?  I had to go out and buy Regular Whipping Cream and make a new batch.  It’s so much easier to work with Whipping Cream!}

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