joy of sharing

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!

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
Print Recipe Pin Recipe
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.
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Hawaiian Banana Nut Bread

 

 

Happy Easter
Happy Easter

 Just in time for Easter, Hawaiian Banana Nut Bread.  The pineapple and bananas make this a moist, rich flavored loaf of bread.   Do you remember hummingbird cakes?  This bread reminds me of them without the icing.   It is easy to make; no mixer just your wooden spoon.  I did make it with whole wheat flour.  You know me, I always use whole wheat when possible.  We showcase this bread at Apples of Gold when we share gifts from the kitchen.  This recipe is perfect because it makes two loaves and it freezes great.  Below is a picture of how you can share it for a spring or fall gift.  Just change out the ribbons and the platters.  Adding the platter makes for a nice gift, but not necessary.  Your family or friends will love the gift of fresh yummy bread.  One of our AOG students would make this recipes for her clients when she would make a sales call.  It is always good to do something that will cause folks to remember you and this bread did the trick for her.  Happy Baking and spread some JOY by sharing the second loaf.  

 

Ingredients for Hawaiian Banana Nut Bread
Right out of oven cooling in pans for 10 minutes.
Tidbit Tip: Make sure to spray and flour pans generously – will tend to stick in the middle.
The Joyful Gift of Bread

 

Hawaiian Banana Nut Bread

Moist, delish bread – makes 2 loafs – one to enjoy and one to share! Win–Win
Print Recipe Pin Recipe
Servings: 6
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans or walnuts
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 2 cups mashed ripe bananas
  • 1 8 oz can crushed pineapple, drained
  • 2 teaspoons vanilla extract

Method
 

  1. Combine flour, salt, baking soda, sugar and cinnamon, stir well
  2. Stir in nuts
  3. Combine remaining ingredients; add to flour mixture, stirring just until dry and ingredients are moistened
  4. Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loafpans
  5. Bake in pre-heated oven 350 degrees for 50 to 60 minutes or until wooden pick inserted in center comes out clean.
  6. Cool in pans 10 minutes, remove from pans, and let cool on wire racks.

Notes

Carrot Nut Bread:  Substitute 2 cups grated carrots for bananas.
Zucchini Nut Bread: Substitute 2 cups coarsely screeded zucchini for bananas.  
Tidbit Tip:  You may need to cover with foil, after 30 minutes, to prevent over browning. 
Do you know someone who would enjoy a treat, a gift of joy.  Head on over with the
second loaf and Be A Blessing Today!!!