Ooey-Gooey Peanut-Butter/Honey or Nutella Popcorn

My daughter said she made this childhood treat recently and thought I should post it..."Mom, it's sooo good!"

When my children were small, I was always trying to think of healthy snacks.  They just loved this easy peanut-butter/honey popcorn I concocted.  I didn't really bother to make it into balls or anything; I just made one big bowl and had a lot of napkins handy.  Now, you could do that and maybe dish into individual bowls; or if you wanted it to be a little more neat (and attractive), you could serve as popcorn balls in individual paper cups, as per the directions I've given below.  You can make it with smooth or crunchy peanut butter...I prefer crunchy, although it seems some people, especially children,  prefer smooth.  I also experimented with combining Nutella and peanut butter, which my brother really liked! (My favorite is the peanut-butter/honey combination, but I like both...it's fun to have a little variety!)

                                     Ooey-Gooey Can Be Healthy!

                                

                                     And Fun For Kids of All Ages!

Makes approx. 14 popcorn balls

Ingredients

• 12 cups air-popped* popcorn (approx. 3/8 c. unpopped popcorn)
• 1/2 c. peanut butter (crunchy or smooth, even reduced fat works well!)
• 1/2 c. honey (I love the whipped clover honey*!)

*Tips:  

• I use a gadget especially made for air popping popcorn in the microwave.
• Kroger has a very competitive price on their brand of whipped clover honey (fancy, pure white honey).   
• You can use Nutella in lieu of the honey for a peanut-butter/chocolate popcorn, just add 1/4 cup of light corn syrup.
  

Directions**

1. Mix the peanut butter and honey together and melt in the microwave for 15 seconds on 50% power. Thoroughly but gently combine the mixture well with the popcorn in a large bowl.
2. For the popcorn balls, use a 1/2 cup measuring cup to measure the mixture for each ball and release onto a piece of cello-wrapping paper sprayed with a butter-flavored cooking spray.  Gather the wrapping paper around the popcorn mixture; squeeze and shape into a ball with your hands, then release into a paper cup.
3. If you're feeling extra casual, just scoop servings into individual bowls.  

**Extra Tips:  Spray all utensils used under the directions with a butter-flavored cooking spray for easy release.  Be Sure to tell everyone to be careful of seeds!

So reward them with a special treat after a slash in the pool or as a snack after playing outside all afternoon...or just cuddle up with your loved one(s) and enjoy while watching that summer movie!  They'll all watch their "p's and q's" for this ooey-gooey treat!

What's That Got to do with this?                                      

                                    He's a two-fisted lemon eater!

Keeps My Grandson Happy When We Eat Out!

A Tribute to Monet and Bonnie's Spaghetti Sauce Revisited

A very dear and sweet blogger friend who has been an inspiration to us all, Monet from Anecdotes and Apple Cores, recently suffered a loss of some very close family members to a tragic accident and she has understandably had a very difficult time.  I contributed my recipe for spaghetti sauce to a binder of comfort food recipes compiled by her blogger friends to help ease her pain.  You may remember Bonnie's Spaghetti Sauce which I originally published last November.  If you missed it, I feel you'll really enjoy this sauce which is one of my most often-requested recipes.

I encourage you to visit Monet at Anecdotes and Apple Cores where you'll discover recipes for wonderful, classic breads and pastries which have an occasional surprising and interesting twist.  You'll also find her incredibly beautiful writing very captivating and moving.

For a truly easy and delicious recipe, see Bonnie's Spaghetti Sauce.  You can omit the meat if you prefer; just saute the onion in a little oil until translucent.

                                            Find a Little Comfort

    
                                                  And Enjoy!                                                                

My Daughter's Tomato/Mozzarella Salad Stacked with My Homegrown Basil

I've been working on a container garden including herbs.  So far, my basil is my biggest herb success.  I moved most of my herbs to my courtyard because I needed more plants there. However, my courtyard is mostly shaded.  I know herbs need a lot of sun, so I keep watching where the sun is coming in and I keep moving the herbs.  My basil plant is doing so well probably because it's still on my porch which gets a lot of sun.  I wonder if I'll give in and move all the herbs to the porch...I'm pretty determined to keep the majority of them in the courtyard, so we'll see.  If you feel you have any advice on growing herbs, please share it!

                                             Isn't It Gorgeous!

                And this is after I stole a large stem for propagation!

If you're looking for an easy, light and delicious salad that makes a fantastic presentation, you'll love...

MY DAUGHTER'S VERSION OF CAPRESE SALAD

Ingredients (Per Serving)

• 1 fresh tomato (I used a vine-ripe tomato* in the photos; my daughter typically uses Roma)
• approx. 3 slices of fresh Mozzarella cheese ball (approx. 2 1/2 oz.)
• approx. 3-4 large, fresh basil leaves + 1 for plate garnish (approx. 3-5 total)
• salt and freshly ground black pepper
• balsamic vinegar

Directions 

1. Wash (under cool water) and dry the tomato and pat dry the basil leaves.
2. Slice the tomato and the cheese into approx. 1/4" slices.
3. Stack or overlap (repeating until one tomato is used) in this order: one tomato slice--add salt & pepper, cheese, basil leaf.*  End with a tomato slice and, if you like, a basil leaf.
4. Lightly sprinkle the vinegar over the salad.
5. Garnish the plate with a basil leaf.

*Tips:  If you can use homegrown tomatoes, all the better!  If you elect to stack the salad, secure the first layer with a toothpick and use additional ones as you need while you stack. (I probably used three toothpicks in the photo of the stacked salad.)

While I was photographing the stacked salad in my courtyard, a big bolt of lightning frightened me! The layered salad was photographed inside!

                                        Beautiful Stacked!

     (Without the basil leaf on top and before the vinegar was added.)

                           Even Easier and Also Impressive Layered!

           (With the basil leaf on top and after the vinegar was added.)

Great, a dish you can enjoy with no guilt!

Printable Recipe

Our Patchwork Peach/or Apple Cobbler, As I Remember

When we were children, my sister and I would throw together a wonderful, big cobbler (from memory) with a homemade crust.  We'd make apple cobblers during snow or ice storms in our gas oven when the electricity was out, and everyone would gather in the kitchen for warmth from the gas stove.  In the summer, we'd make peach cobbler, so juicy, and refreshing!  Sometimes we'd make homemade ice cream with the old hand-cranked ice cream maker to go with that cobbler.  Generally, making homemade ice cream was a social affair, with visiting relatives, and often it was peach ice cream.

My sister and I have racked our brains trying to remember how we made this cobbler.  I feel I've come close to it and made it even easier using prepackaged pie crusts.  I like it warm with vanilla ice cream or cold with whipped cream.  I prefer it cold, and I think it's actually better a couple of days later when served cold.  It keeps well in the fridge up to seven or more days.  It also freezes well.

Warm or cold, you'll find this cobbler delicious, satisfying and easy as pie!  Just in time for Memorial Day...make it a family or social affair!

Doesn't  Peach Cobbler Just Evoke Memories of Lazy Summer Days, Porches and Rocking Chairs...

My Guest Post on Tips For Food Blogging

I'm really flattered that Ben at Broke and Starving recently requested any advice from me for a start-up cooking blog.  On his post today, he has passed on some tips which I shared that I've learned since I've been food blogging.

I encourage you to visit Ben's unique website at Broke and Starving, where you'll find cost-saving, quick and easy, unordinary and delicious recipes for everyday meals.  I just crack up every time I look at his logo...isn't it so typical of sticking your head in the fridge and trying to find what you want? 

You are invited to comment on his post with any tips you may also have.

I've been working on a couple of new recipe posts which I think you'll love...look for them soon.

Crispy Roast Duck with Curry-Honey Glaze

I'm sharing with you one of my most treasured recipes, which I developed over the years utilizing Julia Child's method for a crispy duck and James Beard's fabulous curry-honey glaze. Their recipes are timeless!

You'll find this duck moist inside with a crispy exterior which has one of the best glazes you'll ever find. (I feel it's the best!) This duck will curl your hair...no, really it will...because you'll have your head in the oven so often!  But it's worth it, as turning the duck frequently is critical to achieving the crispy exterior.

                                      Not Just for Special Occasions!

One duck serves 2-4 people

Ingredients

For the Duck

• one 4 1/2 - 5 1/2 lb duck - preferably under 6 mos. old (Shoot, I have no idea how old the last duck was that I bought, I can only tell you that it was fantastic!)
• peeled small onion inserted with two clove stems
• salt*
• lemon juice*
• pepper*

For the Glaze, mix together:

• 4 TB honey
• 1 1/2 TB curry powder

Directions

Thawing:  If frozen, thaw the duck in the refrigerator two days before cooking or unwrap and set in a sink filled with cold water to which you've added ice cubes. Change the water periodically.

Remove as soon as possible any giblets--checking both ends of the duck. (Maybe you can use the giblets in another recipe such as a soup--I just toss them.)

Prep for Roasting:  Pull out all the loose fat from the cavity of the duck and around the inside of the neck.  To make carving easier, cut out the wishbone from the inside neck cavity.  Chop the lower part of the wings off at the elbows (it's only bone).  Be sure the fat glands on the back and at the base of the tail have been removed; dig out any yellow residue remaining and rub the area with salt and lemon juice*.

Dry the duck thoroughly and season the cavity with salt and pepper*.  Place the onion with the cloves in the cavity.  Truss the duck with the wings and legs close to the body and the cavity closed.

Using a sharp paring knife, prick the skin at 1/2" intervals along the thighs, the back and the lower part of the breast.  If you are not ready to cook immediately, wrap and refrigerate the duck, then let it come to room temperature before roasting.

Roasting:  (Allow approximately 1/2 hr., plus or minus, per lb. to roast.)  Preheat the oven to 450º.  Set the duck breast side up on a rack in an uncovered roasting pan.  Leaving the duck in the oven, after 15 minutes, turn the oven down to 350º.  Then turn the duck from one side to the other every 15 minutes.

After the duck has roasted for 55 minutes, remove it from the oven and brush well with some of the curry and honey glaze mixture. Return the duck to the oven and continue turning it every 15 minutes, adding the glaze each time until it is all used.  Keep roasting and turning the duck every 15 minutes until done. 

To tell when the duck is done, prick the thickest part of the drumstick deeply with a fork...the juices should run faintly rosy to clear in color; and when the duck is drained, the last drops of juice from the vent should run faintly rosy to clear yellow in color. Also, the temperature should register 180º at the thigh joint and the legs should move freely.

                                                You Deserve it!

When ready to serve:  Remove and discard the onion.  Cut the duck into halves or quarters with poultry shears. (This is another recipe I just use my beloved surgery scissors!).

Serve with yellow or long grain and wild rice, chutney and a nice salad.  You'll feel so gratified as you watch your guests "tear into it"!  So wonderful! Enjoy!

Printable Recipe