Moments in my kitchen, traditional meals and their meanings, recipes and more.

How to Make Popcorn

Do you know how to make popcorn? What’s your favorite popcorn recipe?

My family LOVES popcorn! It’s often a snack that we have all throughout the day or sometimes even for dinner. My little girl will ask me for “pops” when she sees me pull out the popcorn jar! Yet, this is one of the top questions we get, “How do you make popcorn?”

There are so many health benefits to popcorn. Like did you know that popcorn can lower stress and that it’s also high in fiber and it’s packed full of antioxidants? Pretty neat how such a yummy snack can be so healthy!!! Here are a few of our favorite ways to make popcorn…
Sweet and Spicy Popcorn Recipe

rosemary popcorn
About 4 cups of popcorn

1 tablespoon coconut oil
1/4 cup popcorn kernels
1 tablespoon unsalted butter
1 tablespoon finely chopped rosemary
1 tablespoon honey
1/4 teaspoon kosher salt
Melt coconut oil over medium-high heat in a small pot (that has a tight fitting lid).

Add popcorn kernels to the pot, cover pot.

Once kernels stop popping, remove from heat and transfer to a large bowl.

In the same pot add butter, honey, rosemary and salt. Cook over low-medium heat until everything is melted and smells fragrant.

Pour honey/rosemary mixture onto popcorn, mixing until all of the popcorn is coated.

Hot Cocoa Popcorn

popcorn2

makes 15-16 cups

recipe adapted from Rachael Ray Magazine

  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons super fine sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup popcorn kernels
  • 2 tablespoons coconut oil
  • 2 cups miniature marshmallows
  • 1/2 cup chocolate chips
  • kosher salt

In a large bowl, combine cocoa powder, sugar and cinnamon. Stir until well incorporated, set aside.

Place a 3 quart saucepan (or Whirley Pop) over medium-high heat. Add coconut oil and popcorn kernels to the pan. Close the lid and  move pot back and forth  (or whirl around!) on the stove and pop the popcorn until you start to hear the popping slow down. Remove from the stove.

Immediately add the hot popcorn to the cocoa mixture and stir to evenly coat the popcorn. Add in the mini marshmallow, chocolate chips, and sprinkle with kosher salt to taste. Stir evenly and serve.

Basic White Fluffy Popcorn

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About 4 cups of popcorn

2 tablespoon coconut oil
1/4 cup popcorn kernels
Sea salt to taste

Melt coconut oil over medium-high heat in a small pot (that has a tight fitting lid). Add popcorn kernels to the pot, cover pot. Once kernels stop popping, remove from heat and transfer to a large bowl. Sprinkle with salt.

Papa Joe’s Caramel Popcorn can be viewed in the recipe box. This is my daddy’s recipe and a family favorite.

Until Next Time…

Bekah Yohn

Pumpkin Marshmallow Treats

 

Here is yet another delicious Pumpkin recipe I wanted to share with y’all! Pumpkin Marshmallow Treats!

I can remember making rice krispy treats growing up, it was the first thing that my mom taught me to bake that I was ever successful at! We used rice krispie cereal, marshmallows and butter to make them, but now that I’m a mom I wanted to try and at least make the ingredients a little healthier. Then I had another thought…”it’s  November, I could add some pumpkin to it too! So here’s my recipe for some yummy and fun looking fall flavored treats!

Recipe makes 10 pumpkin marshmallow treats:

In a large plastic bowl, microwave 10 oz of marshmallows, 2 tbsp pumpkin puree, and 3tbsp butter, until marshmallows expand to at least 4 times their size and appear to be very soft, remove from microwave, immediately pour in 4 cups whole wheat cheerios, a few drops orange food coloring(optional) and 1tbsp pumpkin pie spice and stir quickly together until mixed well.

While still pliable, form into pumpkin shaped balls and stick a pretzel stick into the top to give your pumpkin a stem.

And there you have it! My son loved making these with me, I hope you enjoy making them with YOUR kids!

-Miranda Wood

Blueberry Waffle Recipe

Today, we want to welcome Dorothy Miller from The Little Things and her blueberry waffle recipe. She is the drop manager for our drop in Iowa City, IA and let me tell you, she is a HUGE blessing to CRT, to Azure, and to me personally! I have never met someone like her. (True statement there! I’ve not actually met her in real life!) This has been a difficult winter for deliveries with the bad weather, various trucking issues, and the fact that we are short a driver. Every time I call Dorothy with a schedule change her response is always, “That isn’t a big deal. Would you like us to meet with another drop? How can we best serve our driver?” What a blessing she is!

Dorothy has submitted this blueberry waffle recipe on her blog and has given us permission to share here too. I can’t wait to try these waffles! Won’t you try them with us too? If you want to read her original blogpost with the recipes, that can be found here.

Waffles Pin

*2 c Whole Wheat Flour
*1/4 c ground Golden Flax Seed
*1/4 c Olive Oil
*2 c Milk (We use raw organic and I sometimes substitute 1/2 c of plain yogurt for 1/2 of the milk)
*4 Eggs separated
*1 t. Salt
*2 t Baking Powder
*BlueberriesChocolate chips, (both are available from AS at great pricing! I just got a case of the frozen bulk Blueberries and OWM they remind me so much of how they taste fresh!!)

Combine dry ingredients, add oil, egg yolks and milk.  Beat egg whites until they are stiff and fold in until well mixed.  I grease my waffle iron with real butter and place desired amount in and then place blueberries or chocolate chips right on top.  (I put both in mine  )

For a quick and easy syrup:
*3 cups Organic Raw Sugar
*1 c Organic Brown Sugar
*2 c water
*1 T Maple Flavoring
Simmer together till sugar is dissolved.  Avoid boiling as that will make so that leftovers get sugary.

The waffle batter is great as leftovers for several days. But I always try to warn people that the flax seems to have a stronger taste after the first day.

 

Thank you, Dorothy for sharing! If you are in the Iowa City IA area, be sure to give us a call in the office and we’d love to get you connected with Dorothy and her Azure drop. 785-380-0034.

Herbed Chicken and Dumplings

I usually don’t like chicken and dumplings, so when I came across this recipe from Kristy I just had to try and put my own spin on it. I am happy to say, I LOVED IT! Every bite was like a warm hug from fall. I will definitely be making this again!

chicken dumpling

 

Author: Bekah Yohn
Recipe type: Main dishes
Serves: 4

 

Herbed Chicken and Dumplings
Ingredients

 

Instructions
  1. Melt butter in large nonstick skillet on medium-high heat. Add onion; cook and stir 5 minutes or until softened. Sprinkle with flour. Stir with whisk until mixture is well blended. Add broth, 1 cup of the milk and all of the Spices except Parsley; whisk until mixture is smooth.
  2. Stir in chicken and vegetables. Bring to boil; reduce heat to medium.
  3. Mix baking mix and Parsley in medium bowl. Add remaining ⅓ cup of milk and 2tbls of cheese; mix well. Drop by spoonfuls onto chicken mixture. Cook, uncovered, 10 minutes. Cover. Cook 10 minutes longer.Be sure to let me know when you try this recipe. We would love to hear your ideas and variations! If you have a chicken and dumpling recipe on your blog, be sure to link here. We love hearing your ideas and recipes!

Wood Family Trail Mix Recipe

My mom asked me to make a Trail Mix Recipe for the family.

As soon as she asked, I knew exactly what I wanted- LOTS of color! I love fruit and I love salt. This trail mix is a blissful amount of both!

Wood Family Trail Mix Recipe:

1c sunflower seeds
1c almonds
1c pistachios
1c cashews
FRUIT:
1/2 c mango
1/2 c pineapple
1/2c raisin
1/2 cranberry
EXTRA:
1.5c granola clusters

 

Place nuts on a cookie sheet and broil on HIGH until lightly toasted. Sprinkle with salt after removing try from the oven. Set aside and let cool.
Chop fruit into small bite size pieces.
Combine in a large bowl and mix well.

trail mix

 

 

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Award Winning Cheesecake Recipe

This award winning cheesecake recipe is the only recipe we use. I first tried it when our son, Elisha, was born prematurely and a woman from our church, who is now one of my dearest friends, brought it to us with our meal once we arrived home. I thought I didn’t like cheesecake, but this one was so pretty I had to take at least a bite. After the first bite, I was convinced I love cheesecake!! It was a few months later when she taught several women at church her “secrets” to a great cheesecake. Today, 20 years later, we’re still making this cheesecake and applying all the secrets she taught us.

To make your crust you’ll need:
1 cup of graham cracker crumbs (crushed finely)
1 cube butter – melted (DP051)
1 T nuts (optional)
Combine & press into Springform pan
Press into your Springform pan and then set aside while you mix the filling into a separate bowl.

For the filling you’ll want to get the following ingredients:
3 – 8 oz packages of regular cream cheese – softened (CH114)
1 ½ cup sugar (SW079)
4 eggs (DP145)
2 T pure vanilla (DP019)
A little lemon rind (QP058)
Beat until smooth; pour over crust & bake at 350 o for 45 minutes. Let cool for 15minutes.
Tip: Make sure that you beat your filling so it is nice and light! The lighter it is the better we’ve found that it tastes. I also make sure I put a small pan of water under the rack so that the steam can help prevent the cake from cracking.
Topping:
Raise oven to 425 degrees
1 pint sour cream (DP006)
¾ cup sugar (SW079)
Apply the topping once the cheesecake has cooled down at least 15 min. sometimes more if I get distracted with a little one. Put back into the oven and bake at 425 for 15 min

Tip: I’ve found that this next step of baking can include some dripping in the oven. Make sure you have a cookie tray under the pan to help catch any drippings and keep your oven clean!

Until our next chat,

Mrs. Joseph Wood

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