gifts from kitchen

Popcorn Scramble
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Popcorn Scramble

I don’t even know where to start to tell you about this recipe.  It is one that my best friend, Marcy Howard, has made for all of us for many years.  It is also one we taught and share in Apples of Gold.

If you ever make it, it will become one of your favorite recipes, especially in the fall.  You could become know for it, your signature recipe.  It makes a tinfoil turkey roasting pan full so there is lots to share.  We just moved to a new house, new neighborhood  and new friends to meet so I made a batch to share with them..  You know by now I am all about making dishes for your family and having some to share. Spreading  JOY!!!

We love it when our students from Apples of Gold let us know when they make one of the recipes from the classes.  This is one they make over and over.  On lots of occasions it has been made for out-of-town guest to have in their hotel rooms when they come in town for events like weddings.  Marcy makes it for her hairdresser, for the women at the nail salon, her neighbors and recently she went to a family reunion, so of course she made Popcorn Scramble for all of them.  I know you can buy something similar but this recipe is so much better because there aren’t any ingredients in it that you can’t pronounce –  always a good thing.   There is no need for additives for preserving it because it is gobbled up so fast.  

As we think about all we are thankful for, I hope you will make a batch of Popcorn Scramble and give it to someone who brings Joy to your life or to someone who needs some Joy in their life.  May God Bless you and grant you PEACE, MERCY and JOY as you give thanks to Him the giver of all good things.  

Joy Always, Cissy   

Ingredients for Popcorn Scramble

All dry ingredients mixed together in pan ready for sauce.

Adding baking soda to boiling mixture

Chemical reaction that will happen. Fun to watch!

Popcorn Scramble

Buttery, toffee popcorn snack with optional nuts
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Servings: 10
Course: Snack
Ingredients Method

Ingredients
  

  • 4 bags popped "natural" microwave popcorn Make sure to remove all un-popped kernels
  • 2 cups Cheerios
  • 2 cups Rice Chex
  • 1 cup Pecan pieces Optional
  • 2 sticks butter
  • 2 cups brown sugar
  • 1/2 cup light or dark corn syrup "Karo Syrup"
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon baking soda

Method
 

  1. Preheat oven to 250 degrees
    Combine first four ingredients in a large, sprayed with Pam, foil turkey roasting pan; toss gently and set aside.
  2. Melt butter in large saucepan (non-stick if you have one); stir in brown sugar
    and corn syrup.
  3. Bring to a boil over low heat stirring constantly.
  4. Once boiling cook without stirring for 5 minutes.
  5. Remove from heat.
  6. Stir in vanilla and baking soda ( A chemical reaction will happen as you are stirring in the vanilla and baking soda).
  7. Pour over popcorn mixture; stir until mostly coated.
  8. Bake at 250 degrees for one hour stirring every 15 minutes.
  9. Cool and break apart and store in airtight containers like clear food bags.
  10. Notes: Measurements for Rice Chex and Cheerios Cereals doesn't have to exact. Start with 2 cups each and then add more of each to fill the pan.
    Tidbit Tip: After popcorn has cooled in turkey pan place your arms around the pan and bend turkey pan in all directions to help break up the popcorn scramble for bagging. Enjoy.
    It will be the best you ever made!

Chocolate Cherry Cake
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Chocolate Cherry Cake

Hi Friends,

It is so good to be back to share recipes and kitchen tips with you.   My life has emerged from over a year of grief and heartbreak over Bill’s going home to be with The Lord. God has renewed my energy and my desire for cooking and sharing hospitality with my friends, family, neighbors and you my readers.

I am starting with dishes that I know are tried and good. It has boosted my confidence, that even with so many changes, I can still cook, set a pretty table and enjoy fellowship around my table. It looks different without Bill, but it is still good and brings joy to my soul.

This Chocolate Cherry Cake is one that made the rounds of being popular years ago. We always served it for the Celebration Dinner for Apples of Gold. I used a Sugar Free Cake mix, but you can use a traditional one. I also sweetened the icing with Splenda, and it worked great. It is a good recipe to have when you need to take a dessert because it is served from the baking dish, so there is no need to transfer to a plate.

The cake is so moist from the can of cherry pie filling added to the mix.  It does not rise very high, so don’t be alarmed.   I hope you will try it the next time you want to make a dessert or just need a chocolate fix.   Who doesn’t love a good chocolate cake with delicious icing? 

Please let me know when you try it.  It will be one of your to go to recipes and “The Best You Ever Made”.  

 Joy Always, Cissy

Romans 12:12-13 Rejoice in hope, be patient in tribulation, be constant in prayer. Contribute to the needs of the saints and seek to show hospitality. ESV

Ingredients for Cake
Ingredients
Sliced and ready to serve

Chocolate Cherry Cake

Delicious moist cake, easy to make
Print Recipe Pin Recipe
Servings: 11
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 Box Duncan Hines Devil's Food Cake Mix
  • 1 Can Cherry Pie Filling I use Light Cherry Pie Filling
  • 1 Teaspoon Almond Extract
Icing
  • 1 Cup sugar
  • 5 Tablespoons Butter
  • 1/3 Cup Milk
  • 6 Ounces Chocolate Chips

Method
 

  1. Cake
  2. Preheat oven to 350 degrees. Grease 9" x 13" pan
  3. Mix cake mix, pie filling, eggs, almond extract with mixer. Mix till cherries are completely chopped.
  4. Pour into prepared pan and bake 30 minutes
Icing
  1. Bring milk, butter and sugar to a boil in a saucepan. Boil for 1 minute stirring constantly.
  2. Remove from heat – add chocolate chips and stir till smooth
  3. Pour and smooth over warm cake
    4. It will the “Best You Ever Made” Enjoy!
Chicken Tortellini Florentine Soup
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Chicken Tortellini Florentine Soup

Delicious Bowl of Hearty Chicken Tortellini Florentine Soup
“The Best I Ever Made”  Look at that rich broth and such a colorful soup.   Delish 

Hi Friends, Long time no post!!!  I have missed you and hope to get back to sharing some great dishes I made all summer.   I hope you are well and enjoying your family and friends.   I have been so busy with so many things.  Part of that busyness has been cooking for friends who are going through some really hard health issues.  This soup is one that I have made for them.   When you think of summer you don’t usually think of soup, but it seems folks including me, love soup all year.  With the arrival of fall, it doesn’t seem like it in “Hot Atlanta”, soup days are here.  Have you discovered Costco’s rotisserie chicken pulled off the bone and packaged in shrink-wrap?  It makes any dish that calls for cooked chopped or shredded chicken so easy and quick.  Check out the photos below.  Of course you can always cook the chicken for the recipe or buy a rotisserie chicken and pull off the meat.  When time is short go for the quick and easy way.  I hope you will try this easy, hearty, rich broth soup and make some to share.  It does freeze well.   It will be the “Best you ever made”!   Let me know your favorite soup and what you think about this one.   I love feedback. 

Costco's Rotisserie Chicken
Costco’s Rotisserie Packaged Chicken
Rotisserie Chicken
Rotisserie Chicken ready for chopping
Adding Spinach to Soup
"Plop Measuring gadget"
Sour cream measured in handy “plop” gadget. My favorite way to measure sticky items.
Boiling Tortellini
Boiling Tortellini according to package directions. Making 3 recipes to share.
Enjoy!
Delicious Bowl of Hearty Chicken Tortellini Florentine Soup

Chicken Tortellini Florentine Soup

Flavorful easy to make hearty soup
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Servings: 6
Course: Soup
Ingredients Method

Ingredients
  

  • 1 9 oz package refrigerated 3-cheese tortellini
  • 2 14 oz cans reduced sodium chicken broth
  • 1 10 oz container refrigerated light Alfredo Pasta sauce
  • 2 cups deli roasted chicken, shredded
  • 1 8 oz Sour Cream
  • 1/2 cup oil-packed dried tomato strips, drained
  • 3 cups lightly packed fresh baby spinach
  • 1 oz Parmesan cheese, shaved or shredded

Method
 

  1. In a 4 quart pot cook tortellini according to package directions. Drain and set aside.
  2. In the same pot combine broth, alfredo sauce and sour cream
  3. Stir in chicken and tomato strips. Heat just to boiling. Reduce heat and simmer uncovered for 5 minutes.
  4. Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach.
  5. To serve: sprinkle with Parmesan cheese.