Family night watching movies and eating popcorn is one of our favorite things to do. The one thing I left off my grocery list was the microwave popcorn. I started prowling in our pantry and found a bag of popcorn kernels so I started searching for a recipe so we could make this into microwave popcorn. And guess what? It was just as good or better than the microwave popcorn that I usually buy at the store.
- 1/2 cup unpopped popcorn
- 1 teaspoon Olive Oil
- 1/2 teaspoon salt, or to taste
- In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients. The bag is supposed to be set upright (not on it’s side), as store bought popcorn says to do.
- Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. And if your microwave does not have a turntable, turn your bag every 30 seconds or so. Carefully open the bag to avoid steam, and pour into a serving bowl.
A few kernels will remain unpopped. Longer cooking may pop the rest, but will burn some of the already-popped kernels, so it is not recommended.
I have purchased popcorn salt, it is much finer than table salt and works so much better. You can also add garlic salt.
I have been a cheese lover since I was a child but one cheese that I was grossed out by was pimento cheese. I remember platters of sandwiches packed with a strange yellow filling with little red things in it. Weird. When I grew older, I experienced those sandwiches being more open-minded. I became a lover of homemade Pimento cheese made the Southern way.
Serve on toast, as a sandwich, on crackers as a dip or enjoy by the spoonful.
Homemade Pimento Cheese
- 2 cups Extra Sharp Cheddar cheese, shredded
- 8 counces cream cheese, softened
- 1-4 ounce jar diced or sliced Pimentos, drained
- 1/2 cup mayonnaise
- 1/2 teaspoon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, onion powder, mustard and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
Cook’s Note: You can add other seasonings as well–a hint of cayenne, pickled jalapenos, or perhaps spiced pecans.
Wonton Crackers is so simple to have as a holiday party snack or appetizer and there is no mess to clean up. Since I’m the ‘cheesy’ person in the family, this would be a great appetizer served with Colby/Monterey Jack cheese or by itself. If you have any shredded Cheddar cheese in the fridge, you can add a smidgen to the tops and melt in oven. All sorts of ideas come to mind with these crackers…Use cookie cutters to make different kid friendly shapes also.
Yield: 40 crackers
- 4 tablespoons unsalted butter, melted
- 20 wonton wrappers or eggroll wrappers
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- Preheat the oven to 375 degrees. Brush some of the melted butter on two baking sheets and set aside.
- Place the wonton or eggroll wrappers close together on the baking sheets. Brush the tops with the remaining melted butter. Set aside.
- In a small mixing bowl, combine the cheese, chives and parsley. Sprinkle evenly over the wontons. Lightly press into the wrappers with your fingers. Bake 5 minutes or until lightly browned. Immediately transfer to a cooling rack and serve at room temperature.
Note: Store leftovers in an airtight container at room temperature.
My Mom gave me this recipe last year, during college football season. Since my son and I are the ‘spicey’ folks in the family, we fell in love with it and you can make it as spicey as you like. It’s very easy to make and it’s good as a dip or with tacos.
- 1 (1 1/4 ounce )package taco seasoning
- 16 ounces sour cream
- Mix both ingredients well. Chill for one hour and serve with tortilla chips.
Great kids snack….and I love it myself 🙂
- 2 cups Chex cereal, any flavor
- 2 cups oyster crackers
- 2 cups cheese crackers, I used Cheese Its
- 2 cups mini pretzel twists
- 1 – 1 oz. package Hidden Valley Ranch Dip mix
- 1/3 cup canola oil, I use extra virgin olive oil
- In a large bowl, add Chex cereal, oyster crackers, Cheese Its and pretzels.
- In a measuring bowl, measure out the oil and add a package of Hidden Valley Ranch Dip mix and stir well.
- Pour mixture of the snack mix and stir well. After stirring, I pour mine into a gallon size ziplock freezer bag and let sit overnight. By it sitting over night, it has time to soak up the oil and the ranch mix. Enjoy!