pecans

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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 friend, Marcy Howard, has made for all of us for many years.  It is also one we teach 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 foil 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 Thanksgiving and 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 this Thanksgiving as you give thanks to Him the giver of all good things.  

Joy Always, Cissy   

  I would love to hear from you about how your family loved this recipe and where you shared it.  Also what are you thankful for this year?  Please leave a comment.  

Ingredients for Popcorn Scramble
Chemical Reaction when adding baking soda and vanilla
Bagged and ready to give to friend

Popcorn Scramble

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

Ingredients
  

  • 4 bags microwave popcorn – make sure to remove all un-popped kernels Orville Redenbacher Natural Light – Simply Salted 6.2 oz bags
  • 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 teaspoons vanilla
  • 1 teaspoon baking soda

Method
 

  1. Combine first four ingredients in a large 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 bread apart and store in airtight containers like clear bags

Notes

Measurements for Rice Chex and Cheerios Cereal doesn’t have to be 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.
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Pecan Rice Casserole

Pecan Rice

I bet you have memories tied to food. This rice casserole has so many memories for me.  The first time I had it was at a luncheon on the day of my Father’s memorial service.  The casserole was prepared  by one of many precious friends who provided the luncheon for our family.  Since then we have enjoyed it at lots of covered dish meals and it is one of our Apples of Gold favorite recipes.  I love it because it is easy to put together ( 5 ingredients) and then in the oven it goes.  This frees my stove top and allows me to take care of other things for the meal. I love the decorating of my table and making it special for my guest.  Sometimes the food is an after thought.  Oh yeah, folks are coming  to eat as well as enjoy a beautiful table and fellowship.  You will love having this recipe when you are asked to bring a side dish.  It is so favorable and there will not be any left overs.  Funny story – I once went to a dinner meeting and the hostess asked us to bring a side dish and she would provide  the entree.  Well, we did not coordinate what everyone was bringing. Usually it works out with a good variety of dishes.  But on this night, everyone who came through the door brought a potato casserole.  We did not have a vegetable, bread, dessert not anything  but potatoes and ham.  We have laughed about that for 15 years.  I learned my lesson that when I have my guest bring a dish I always make sure we have what we need for a complete meal.  Make this tonight, invite your family, neighbors, and friends over and have them bring part of the meal.  Set a pretty table with flowers and candles, simple but attractive and relaxing.  Also make two one for your meal and one for the freezer.  Enjoy, Cissy

 

 

Butter in saute pan with rice added for browning. Do not add pecans at this point they will get brown.
Rice Browning in Hot, Bubbling Butter – Tidbit Tip: Watch carefully – it browns quickly. The dark you see is the black rice.
After rice is browned add pecans for browing
Set a pretty table with flowers and fabric down the middle.
Set a pretty table with flowers and fabric down the middle and invite the guest and oh yeah, cook something yummy.

 

Pecan Rice

Rich beef broth flavored rice with pecans on top
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Servings: 7
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 stick butter
  • 1 cup Uncle Ben's Converted Rice, or Wild Rice
  • 1 cup pecan halves
  • 1 can beef broth
  • 1 can French onion soup

Method
 

  1. Melt Butter; add rice cook for a 2 to 3 minutes.
  2. Add pecans and continue browning; watch carefully pecans will brown quickly.
  3. Place in 1 1/2 quart casserole dish; Add broth and soup; stir to mix. Pecans will float to the top.
  4. Bake covered at 350 degrees for 30 minutes. Uncover and bake an additional 15 minutes. Total baking time 45 minutes. If rice is too wet continue baking till fluffy.

Notes

This can be made ahead and kept warm in over or in a warming oven till time to serve. Cover tightly with foil so it will not dry out. 
To freeze:  Make sure to cook in a freezer safe dish, cool completely, wrap tightly and freeze to enjoy later.  
This rice dish is so delicious with so many entrees.  Enjoy!
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Coconut Quinoa Granola with nuts

Are you seeing Quinoa everywhere you look in recipes?  I have found I really like it in lots of dishes served hot or cold.  This recipe excites me because by adding quinoa and lots of nuts you increase the protein in the granola.  I love eating this granola on cereal, especially ones that are mostly carbs and no protein and my favorite way is on yogurt or ricotta cheese with fresh berries.  It also makes a great gift packaged in glass jars. It is so much better than the stuff you buy in the stores, most of those have more sugar than a candy bar, and of course no preservatives in this recipe.  You will never buy granola again and making your own is so much cheaper and it is extremely easy to make and you control the ingredients.  You can use this recipe as a starting place for your own special blend of granola filled with things your family will love. Use any kind of nuts, peanuts or seeds and then after cooling add any kind of dried fruit.  The choice is yours.  And by adding the quinoa you really have a nutritious granola.  

Quinoa is an ancient grain and 2013 was recognized as “The International Year of Quinoa”.  Most quinoa  consumed in the US comes from South America and there are  various colors with tri-color is also available.   The protein in quinoa is a complete protein source including all the essential amino acids.  It is also gluten-free.

It is typically consumed in the same way as the cereal grasses like wheat, oats, barley and rye, however, quinoa in not a cereal grass at all but in the same food family of spinach, swiss chard and beets.  Who Knew???  It is considered a “Pseudo-cereal”.

If stored in a tight container in the refrigerator it will last 3 to 6 months.  

I hope you will bake up a batch of this “can’t stop eating it” granola for your family and some to share with your friends.  A side benefit is the aroma that will fill your house. Bet it will not last long!!!   It is “The Best I Ever Made”

Please leave a comment, I would love to know how you made yours “Your Own”.

Items for Granola - A Starting Place - Be creative and add your own favorite indigents.
Ingredients for Granola
My Favorite way to enjoy Granola – over yogurt.
and a jar to share!

Coconut Quinoa Granola with Nuts

Basic Granola Recipe where you can add what ingredients you like. Quinoa adds protein.
Print Recipe Pin Recipe
Course: Breakfast, Snack
Ingredients Method Notes

Ingredients
  

  • 3 cups old fashioned oats, Use gluten free oats for a gluten free granola
  • 1 cup uncooked Quinoa, Can leave it out, but increase oats by 1/2 cup.
  • 1 cup slivered almonds, Use any nuts you like
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1/4 cup flax seeds
  • 1/4 cup dry roasted sunflower kernels
  • 1 cup shredded coconut, Sweet or unsweetened
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons cardamon, optional but adds a really nice flavor
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1/4 cup maple syrup, you can use 1/2 cup honey and no syrup
  • 1 teaspoon vanilla
  • 1/4 cup brown sugar
  • 1 cup dried cranberries, or dried fruit of your choice

Method
 

  1. Preheat oven to 325 degrees
  2. In large bowl combine, oats, quinoa, all nuts, coconut, flaxseed, sunflower kernels, salt, cinnamon, and cardamon. Stir to combine
  3. In a small saucepan add coconut oil, honey, syrup, vanilla and brown sugar. Heat till melted
  4. Pour over dry ingredients and stir well, mixing to combine
  5. Pour onto parchment paper lined baked sheet and spread out evenly
  6. Bake in preheated oven for 20 minutes, stirring after 10 minutes and watching closely during the last 5 minutes to make sure it doesn't get too brown
  7. Let cool and add dried cranberries or dried fruit of your choice

Notes

Notes:  
Use any combo of nuts or all of one kind- equal to 2cups.
This is so good and nutritious with the quinoa being a complete protein source containing all essential amino acids.  Your family will never know something so delicious is so good for them.
 If you want the granola sweeter; after baking sprinkle some sweetener on while hot and of course I use Splenda because of my diabetic husband.
If stored in a tight container in the refrigerator it will last 3 to 6 months.  
It will be the “Best You Ever Made”