Lemon Pie Popcorn Balls

The other day my sister emailed this recipe to me.  Her subject line was: "Make these for me, Thanks!"
For as long as I can remember, my sister has been hooked on Lemonheads. She always has them around,  in her purse, her car, her desk, her night stand, her kitchen...you get the idea.

 

Although I don't really understand her love affair with them, I did get a kick out this recipe, so I decided to give it a try!
The recipe is very similar to my own popcorn balls, Soft and Chewy Popcorn Balls, so I knew this one wouldn't give me any problems, kind of a no brainer...I liked that.

The popcorn balls really reminded me of a lemon creme pie in flavor, so that's the name I've chosen for them!

 LEMON PIE POPCORN BALLS

6 Tbsp. butter 

(no substitution)*

2 c. miniature marshmallows

2/3 c. lemonheads candies

(or 2 small boxes)

8-10 c. popped popcorn

In a medium size sauce pan, melt the butter over low heat. Drop in the marshmallows, stir, and when they start to melt, add the lemonheads. Bring the mix to a boil, Stirring constantly until lemonheads have melted.  This took longer than I expected, about 10 minutes.  As they soften, you can crush them with the back of a spoon or with the tines of a fork, and that will help the melting process speed up. 

Once the lemonheads have melted, immediately pour over the popped corn, stir well to coat, and form into small popcorn balls.  Be sure to keep a small glass of cool water next to you. Dip your hands into the water whenever the popcorn starts to stick to you, or if the popcorn is hot to handle.

This recipe made 10 balls that were about the size of a tangerine or small orange.

After a few minutes of setting time, the balls became crisp and chewy.  Store them in a container or in individual sandwich bags.

*Note:  The reason I recommend that you not substitute the butter, is due to the high water content found in margarine and spreads.  They make the popcorn soggy, and the balls won't set up.

A few recommendations from a self proclaimed popcorn expert.  Don't use microwave popcorn (the kind with no butter).  Also, air popped corn doesn't hold up as well to hot syrups, and will become "mushy" in texture.

Use a popcorn popper.  My absolute favorite small appliance in my house.  I've worn out so many over the years that I've lost count (I eat a lot of popcorn).

I have a Stir Crazy popper, and you can find them at Target, Walmart, etc...usually under $30.00, and sooo worth the $!

 And use good quality popcorn kernels. I swear by Orville Redenbacher, and trust me, I've probably tried every brand out there. 

(These recommendations are strictly my own, and not ads for the products)

Ham, Cheese, and Broccoli Strata

This is a recipe that I fall back on when I'm desperate for a fast and easy dinner (when am I not?).

Very quick to prepare (you can have this recipe ready to bake by the time your oven has finished preheating), it's easy to adapt and switch up! 

I think you will find this recipe one that you use often too.

HAM, CHEESE, AND BROCCOLI STRATA

5 eggs

1 c. milk

1/2 c. sour cream

1 (10 oz.) pkg. frozen, chopped broccoli, thawed

1 (6 oz.) pkg Stove Top Stuffing mix,

(chicken flavor) do not prepare

9 oz. Ham, chopped or diced

1 c. cheddar cheese, shredded, divided

Preheat oven to 375 degrees.

Lightly coat a 2-qt baking dish with non-stick spray.

In a large mixing bowl, beat together the eggs, milk, and sour cream until well combined.  Stir in the dry stuffing mix (entire box contents), broccoli, and 1/2 c. of the shredded cheese. Pour into the prepared baking dish, cover loosely with foil, and bake for 1 hour.

After hour of baking time, uncover, sprinkle with remaining shredded cheese, and bake an additional 5-7 minutes until cheese has melted.

Serve.

We always use salsa and sour cream as condiments with this dish.  Freshly diced tomatoes are wonderful sprinkled on top when the dish comes out of the oven.

I love the versatility of this recipe.  One of my favorite variations is using chicken, spinach, and mozzarella cheese, in place of the ham, broccoli, and cheddar cheese. Using Swiss cheese with the ham and broccoli also creates a different taste result, and is delicious!

Now you know why I like this recipe so much.  A great way to use up leftovers, like ham, broccoli, or whatever you have on hand.

One additional bonus is the relatively frugal cost of making this recipe. It calls for pantry supply items, and ingredients you may have left over from other meals...can't beat that!

Pumpkin Bars with Whipped Cream Cheese Frosting

This is a great recipe that I convinced my friend Denise to share with me.
If there is pumpkin and spice involved I have to try it!
This recipe is really good, easy to make, a basic homemade bar/cake that will delight you.
An awesome food for fall  {or if your like me, any time of year}.
The recipe for the whipped cream cheese frosting is actually my own.  I use it often as a substitute for regular cream cheese frosting, it's lighter in texture than the basic frosting, and I think you will love it!

PUMPKIN BARS

2 c. pumpkin puree

2 c. sugar

1 c. vegetable oil 

4 eggs

2 tsp. baking soda

1 tsp. cinnamon

1/ 2 tsp. salt

2 c. flour

Cake:

Preheat oven to 350 degrees.

In a large mixing bowl combine the pumpkin puree, sugar, and oil. Mix until smooth.

Add the eggs, and mix well.

Now add the baking soda, cinnamon, and salt.  Mix until well combined.

Add the flour, then pour into a 10x15 jelly roll pan that has been coated with non-stick spray.  Bake for 20-25 minutes.  Cool completely.

Frosting:

1(8 oz.) package cream cheese, 

softened to room temperature

1 pint whipping cream

1 tsp. vanilla extract

1/2 c. powdered sugar

In a large bowl, pour in the whipping cream and vanilla extract. Whip until firm peaks are reached.

In a separate mixing bowl combine the cream cheese and powdered sugar, and beat until smooth and creamy.  

With the mixer on low, combine the whipped cream and cream cheese mix together.

Spread over the cake, and chill until ready to serve.  Store in the fridge.

Thanks Denise, for a wonderful treat!

Deep Dish Chocolate Chip Cookie-for 1

I am in heaven.  I found this DELISH recipe on Pinterest (where the recipe pin links to Angela's Adventures, a fun blog you should spend some time visiting)!

Anyway, back to this awesome cookie recipe...

For all those who know me, there are 2 kinds of cookies that I absolutely adore, Pumpkin Chocolate Chip, and your basic soft Chocolate Chip Cookie.  Love them. Sadly, I'm too lazy to make them. I'm seriously lazy.  So, unless a friend takes pity and drops some off to my needy/greedy self, I don't get to indulge in either cookie very often.

NOW I'VE FOUND THE PERFECT ANSWER TO HALF OF MY COOKIE DILEMMA! Here it is...

Unbelievably easy, and honestly very very delicious, this cookie recipe is now an absolute necessity for my sanity and general attitude about everything. -he-he-he

Deep Dish Chocolate Chip Cookie for 1

(don't share)

1 Tbsp. butter, melted

1 Tbsp. white sugar

1 Tbsp. brown sugar

3 drops vanilla extract

pinch of salt

1 egg yolk

1/4 c. flour

2 Tbsp. chocolate chips

• In a bowl, combine the melted butter, white sugar, brown sugar, vanilla and egg yolk.

• Stir with a fork until well mixed.

• Add in the flour & salt.  Mix again.

• Add the chocolate chips and stir until they are evenly distributed in the batter.

Spread into a ramekin, shallow bowl, or coffee mug.

Microwave for 40-60 seconds, or until the cookie no longer appears "doughy" in the center (my cookie take 60 seconds, in our 1100 watt oven).

(Don't over cook, because as the cookie cools it will become drier, and not as soft. This happened once, but hey, I had no qualms about eating it, and it was still fabulous.)
Cool slightly and dig in! 

This would be soooo good served still warm with a small scoop of vanilla ice cream.

~This takes me about 7 minutes to assemble and  "bake". Less time if I don't clean up behind myself! Ha Ha ~

Note:  I haven't tried to make the cookie in a mug, but I'm guessing that the cooking time may need to be increased because the dough is not spread out as thinly as in a ramekin or bowl.

Recipe source: Angela's Adventures Blog