S'mores Popcorn

The other day, I thought that S'mores Popcorn sounded like a fun treat and of course, if I thought of it, that definitely means someone else out there has thought of it too. I googled the idea and found a recipe/idea that I wanted to try. I decided to pop my own popcorn on the stove (because that is what I do these days) and buy a box of Golden Grahams, so that we could try this yummy treat.

I decided to make ours kinda like Rice Krispy Treats, but with popcorn instead of rice krispies. I melted the marshmallows with a tiny bit of butter and then mixed in the popcorn and Golden Grahams. I spread that mixture out on a cookie sheet sprayed with cooking spray and then spread melted chocolate on top. The result was a very interesting, chewy, chocolate-y, popcorn treat. Fun for kids and adults!

Here is the recipe for S'mores Popcorn
* I popped my own popcorn on the stove
*I melted my marshmallows with 2 Tbls of butter and then mixed in the golden grahams and popcorn

Fun for Kids- Turkey Burger on a Stick, Parmesan Popcorn and Peanut Butter-Oat Bars

Here are a couple of fun recipes for kids. I saw these Turkey Burgers on a Stick in the most recent issue of Everyday with Rachael Ray and thought that they looked like a really fun lunch. I used smoked gouda as the medium-hard cheese inside and cooked them in my electric skillet. My kids really enjoyed them, dipped in ketchup. I tried one too and they were okay. The flavor of the evaporated milk, cornflakes and cheese was a little strange for me. Cute idea anyway. If I made them again, I would definitely play around with the ingredients.
My kids love popcorn. They want me to pop it constantly. I do it the old-fashioned way. I heat 3 Tbls of oil in a heavy-bottom pot and add 1/2 cup popcorn kernels. Then I put the lid on, but leave a tiny crack so some of the air can escape. My 2 year old loves watching it pop. I remember a neighbor growing up that used to make us popcorn smothered in butter and then she would sprinkle Parmesan on top. I reduced the amount of butter a little bit and this popcorn reminded me of being a kid.
The Peanut Butter Bars came about on a whim. We wanted a quick treat, preferrably a bar cookie. I just threw in whatever nuts I had, I think walnuts and put the mini chocolate chips on top. They were good. We got alot more than 20 bars though. I guess we cut them into smaller pieces.

Turkey Burger "Drumsticks"Jean Grub adapted From Every Day with Rachael Ray

February 2009
1 pound ground turkey breast
one 5-ounce can evaporated milk
1/4 cup onion, finely chopped
2 cups crushed cornflakes
2 ounces medium-hard cheese (I used smoked gouda)

In a bowl, mix the turkey, 1/4 cup evaporated milk, the onion and 2/3 cup cornflakes; season with salt and pepper. Divide into 12 portions.

Cut the cheese into 12 small sticks and thread onto each of 12 skewers.

Wet your hands with evaporated milk, then mold some meat around each cheese piece, shaping into 3-inch ovals.

Pour the remaining milk into a bowl. Add the remaining cornflakes to a plate. Dip each "drumstick" into the milk, then coat with the cornflakes. Heat 2 tablespoons olive oil in a large skillet over medium heat and fry each drumstick until browned, about 12 minutes.

Parmesan Popcorn by Mary Ann

10 cups popcorn

1/2 stick butter, melted

grated parmesan cheese

Pour melted butter over freshly popped popcorn. Sprinkle generously with parmesan cheese and toss to coat well.

Peanut Butter-Oat Bars from myrecipes.com

Prep and Cook Time: about 1 hour.

1 cup (1/2 lb.) butter, melted

1 1/2 cups firmly packed brown sugar

2 cups all-purpose flour

2 cups regular rolled oats

2/3 cup chopped unsalted roasted peanuts

2/3 cup unsweetened shredded dried coconut

1 1/3 cups peanut butter

1/2 cup semisweet chocolate chips (I just sprinkled these on top instead of melting them)

1. In a bowl, mix butter and brown sugar until smooth. Stir in flour, oats, peanuts, and coconut until well blended.

2. Press dough evenly into a buttered and floured 10- by 15-inch baking pan. For chewy bars, bake in a 350° oven until edges are lightly browned, about 20 minutes; for crisp bars, bake until slightly darker brown, about 5 minutes longer. Spread with peanut butter. Let cool about 15 minutes.

3. Seal chocolate chips in a heavy 1-quart zip-lock plastic bag. Heat in a microwave oven at 30% power until chips are soft, about 2 minutes. Squeeze chocolate to one corner of bag, then use scissors to snip a very small hole in the corner. Squeeze chocolate in thin lines over peanut butter. Chill until the chocolate is firm, about 20 minutes. Cut into 20 bars

Up Next- Tuesdays with Dorie

Weekly Lunchbox- Popcorn Squares, Stuffed Pitas with Tuna, Egg and Corn, Italian Lentil and Bulgur Salad, and Simple Chicken Parm Sandwiches

This week's lunchbox is super yummy! The Popcorn Squares were in Family Fun magazine and I decided to rework a granola recipe I made a few weeks ago so that we could have some homemade granola but also so I could use some in this recipe. It was a favorite. The Stuffed Pita is from a really cute Annabel Karmel cookbook called Lunch Boxes and Snacks. It has some of the best lunch ideas that I have seen. I doubled this recipe because it looked great and the rest of us were able to enjoy it too.

The Lentil Bulgur Salad is yummy and unexpected, because it has Italian Seasoning, I added some cooked chicken to the leftover and it made a great snack/lunch.

And last, the Simple Chicken Parm Sandwich. I doubled Prudy's Great Whole Wheat Hamburger Buns recipe and made them into minis, so I had great buns for sandwiches. I also had some leftover chicken, marinara and provolone, so I threw them all together. Delish!

Stuffed Pitas with Tuna, Egg and Corn adapted from Annabel Karmel's Lunchboxes and Snacks

2 eggs

1 6-oz can tuna, drained

1/2 cup corn

2 Tbls fat-free mayo

1 tsp white wine vinegar

4 scallions, chopped

salt and pepper

few drops of Tabasco sauce ( I used 3 drops)

alfalfa sprouts

2 whole wheat pitas

Put the eggs in a saucepan of cold water and bring to a boil. Reduce the heat and simmer, 7-8 minutes. Drain and cool under cold water. Peel the eggs when cold.

Meanwhile, flake the tuna with a fork and mix with the corn, mayo, vinegar, scallions, salt, pepper, and Tabasco. Roughly chop the hard-boiled eggs and add the the tuna mix with the sprouts., stirring well.

Cut the pita breads in half to make four pita pockets and divide the mixture among them.

Italian Lentil-Bulgur Salad by Mary Ann

1 cup bulgur

2 Tbls fresh lemon juice

2 Tbls olive oil

1/2 English cucumber, halved and sliced

1 1/2 cup fresh green beans, blanched

1 1/2 cups brown lentils, cooked

2 Tbls fresh parsley, chopped

2 Tbls. Italian seasoning

salt and pepper to taste

2 small tomatoes, chopped

Boil 2 cups of water and pour over the bulgur, that is in a large bowl. Cover and let bulgur absorb water. When water is absorbed fluff bulgur with a fork. Add lemon juice and olive oil. Stir well. Add cucumber, green beans, lentils, parsley, Italian seasoning, salt and pepepr. Mix well and adjust seasoning to taste. Add tomatoes and stir gently to combine. Refrigerate.

Popcorn Squares from Family Fun Magazine
1/2 cup honey
2/3 cup peanut butter
1 cup homemade granola*
1 cup roasted and salted peanuts, coarsely chopped
3 cups plain popped popcorn

Step 1 Line an 8- or 9-inch square pan with foil. Heat the honey in a large saucepan until it boils, about 2 minutes. Add the peanut butter and stir until mixture is well blended.

Step 2 Remove the pan from the stove and stir in the granola, the peanuts, and the popcorn until everything is coated.

Step 3 Press the mixture evenly into the prepared pan. Refrigerate the pan until the mixture is cool, about 30 minutes. (I refrigerated them over night and cut them in the morning).

Step 4 Cut the mixture into small squares . The treats will be a bit crumbly, so you may want to serve them in paper candy cups.

* Homemade Maple Peach Granola by Mary Ann

5 cups oats

heaping 1/3 cup wheat germ

heaping 1/3 cup flaxseed meal

1 1/4 cup macadamia, walnut, and pecan pieces

2/3 cup pure maple syrup

1/2 cup peach nectar

1/2 cup packed brown sugar

2 T canola oil

1/4 tsp salt

1/4 cup raisins, or other dried fruit

Combine all ingredients in a large bowl and stir until well mixed. Spread on a large jelly-roll pan coated with cooking spray. Bake at 300 degrees for 1 hour, stirring every 15 minutes, or longer, until dry. Cool completely and store in an airtight container.


Simple Chicken Parm Sandwiches by Mary Ann
whole wheat mini buns (Thank you Prudy)
cooked chicken
marinara sauce
Provolove cheese slices

Spread marinara on both sides of the bun. Fill with shredded chicken, top with cheese. Pop in the microwave until cheese is melted and sammy is warm!