Did you know that yesterday was National Popcorn Day? In case you missed it, now is your chance. Well the Super Bowl is today and you may need something extra to serve that is not overly time consuming...So I've pasted recipes from my school website for you:
Cheese Popcorn: Mix 3/4 cup grated Parmesan cheese with 1.5 T melted butter or margarine and toss with 4 cups popped popcorn.
Sweet Cinnamon Popcorn: Shake popcorn with cinnamon sugar
Zesty Popcorn: Top popcorn with grated Parmesan, then spice it up with a dash of garlic salt.
Tex-Mex Popcorn: Add a pinch of chili powder or taco seasoning to melted butter, pour over popcorn, toss.
Pizza Popcorn: Mix a pinch of oregano, basil, and parsley in melted butter before tossing.
Power Popcorn: Sprinkle with 1 T of nutritional yeast for a healthy alternative to salt and butter.
Red-Hot Popcorn: Add a dash (or more!) or hot sauce to melted butter and toss with 4 cups popcorn.
Corny Caramel: Heat caramel or butterscotch sauce, pour over popcorn, and stir until coated. Spread on waxed paper to dry or roll in balls.
If you don't have pre-made mix like this, use:
Parsley, garlic powder, hot pepper flakes and oregano
Melt your butter, sprinkle your mix, add a little parmesan if you'd like.
Cheesy Barbecue Popcorn
2 T butter or margarine -- melted
1/2 t chili powder
1/2 t garlic salt
1/4 t onion powder
8 cups popped popcorn
1/4 cup grated parmesan cheese
Combine first 4 ingredients; pour mixture over popcorn, stirring to coat. Sprinkle with cheese, stirring well. Yield: 8 cups
Bacon Cheddar Popcorn
4 slices cured bacon
1 tablespoon vegetable oil
1/2 cup popcorn kernels
1/4 pound extra-sharp cheddar cheese, finely grated
Plenty of kosher salt
1. Preheat the oven to 250°F.
2. In a skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble finely.
3. Pour 3 tablespoons of the bacon fat into a stove-top popcorn popper or deep, heavy saucepan with a lid, add the oil, and heat over moderately high heat till the mixture begins to smoke. Add the popcorn into a large ovenproof pot, add the cheese, bacon, and salt, and toss. Heat in the oven till the cheese is melted, about 5 minutes. Serve hot.
1/4 cup margarine or butter
1/2 t dried Italian seasoning
1/4 t garlic powder
10 cups warm popped corn
1/3 cup grated parmesan cheese
Melt margarine or butter. Stir in italian seasoning & garlic powder. Toss with popcorn, coat evenly. Toss in parmesan cheese.
Prepare as above except: omit Italian seasoning, garlic powder, & cheese.
1 t paprika
1/2 t garlic salt
1/8 t of each..... white, red, and black pepper
1/4 cup margarine or butter
10 cups popped corn
Peanut Butter Popcorn (Microwave recipe)
2 quarts popped corn
1 peeled, crushed garlic clove
2 T. butter or margarine
1/3 cup crunchy peanut butter
1 t. vegetable oil
Put popcorn in bowl. Combine remaining in 1-pint measure, cover with wax paper and microwave on HIGH 1 minute or until peanut butter is very soft. Stir well, pour evenly over popcorn & toss well to mix.
This originally came from The White House Cookbook, 1886.
We don't follow their recipe exactly - it says to cook to hard-crack but we like the sugary-textured popcorn better. We make this up in batches of different color for different holidays - let the batches set up for a few minutes and then mix them together. People will wonder how you made popcorn in all different colors. This is really cheap to make, makes a lot, and is kind of a fun thing to take to a holiday potluck.
1. We add the food coloring - just a few drops - right after we take the syrup off the
heat. We don't actually ever try to get real "red" - it gets too bitter with enough food coloring to do that.
Valentines - 1 batch pale pink, one batch darker pink, one batch white.
St. Patrick's Day - 1 batch green, 1 batch white
Easter - 1 batch each of white, blue, pink, green, yellow (and mix other colors - to make colors like violet and orange - to make other batches if you need that much popcorn!)
Cinco De Mayo - 1 batch green, 1 batch red, 1 batch white
4th of July - 1 batch dark pink, 1 batch blue, 1 batch white
Halloween & Thanksgiving - 1 batch orange, 1 batch white.
Christmas - 1 batch red (dark pink, actually), 1 batch green, 1 batch white.
1. Pop up a large bowl of popcorn - like about a dutch oven full - for each batch you are making. Transfer to another bowl with your hands, leaving the "old maids" behind. Spray a bowl or pan with non-stick coating or rub with butter. Pour in your popped corn. Sprinkle lightly with salt (optional).
2. In a large pan or dutch oven (teflon really helps, too), put 1 Cup sugar, 2 T butter or margarine and 3 T water. Bring to a boil, let boil, stirring constantly, a couple of minutes.
3. Remove from heat, add a little food coloring, stir, then immediately drizzle over popcorn, stirring the popcorn all the time. It really helps if you have someone help. Keep stirring the popcorn until it's pretty evenly coated with the sugar.
4. Then let it sit for a few minutes to set up.
5. Then put it in another bowl (or a grocery sack) while you make the next color. Dump in each successive batch when it is set up.
6. When you have done all the colors you want, shake the bag to mix all the colors. You can do this with walnuts and other nuts. Put the nuts in the syrup and stir until coated and at least partially set up and separated, rather than the drizzling part.
Popcorn from Jello website
8 c popped corn
1/4 c butter or margarine
3 T light corn syrup
1/2 c packed brown sugar or white granulated
1 small pkg jello any flavor...[dry, right from the box]
1. Heat butter and corn syrup. add sugar and jello.
2. Bring to boil over med. reduce to low heat and simmer 5 minute.
3. Pour over popcorn [in buttered dish] and toss with spoon sprayed with non-stick cooking spray or well greased.
4. Spread on greased cookie sheet.
5. Bake 300 degrees for 10 min. let cool thoroughly and break into pieces.
Baked Caramel Corn
Nonstick cooking Spray
6 quarts popped Jolly Time Pop Corn
1 cup butter or margarine
2 cups firmly packed brown sugar
1/2 cup light or dark corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
Preheat oven to 250 F. Coat bottom and sides of large roasting pan with nonstick cooking spray. Place popped pop corn in roasting pan.
In heavy saucepan, slowly melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 5 minutes. Remove from heat. Stir in baking soda and vanilla.
Gradually pour over popped pop corn, mixing well. Bake 1 hour, stirring every 15 minutes. Remove from oven. Cool completely. Break apart and store in tightly covered container.
Makes about 6 quarts
1 bag Betty Crocker Pop Secret 94% FatFree microwave popcorn, popped
1 jar (7 ounces) marshmallow creme
Heat oven to 350 F. Place popcorn in large bowl. Spray cookie sheet with nonstick cooking spray, or lightly grease.
Place marshmallow creme in medium microwavable bowl. Microwave uncovered on High about 2 minutes, stirring every minute, until melted. Pour over popcorn. Toss until evenly coated; spread on cookie sheet.
Bake 10 minutes, stirring every 5 minutes, until marshmallow coating begins to turn light golden brown. Spread on waxed paper or aluminum foil to cool. Store loosely covered.
MAY YOU ALL HAVE FUN EATING ANY ONE OF THESE RECIPES- BUT CAREFUL OF THOSE TEETH!
Next Week's Food Holidays:
February 2, 2009 Heavenly Hash Day
February 3, 2009 National Carrot Cake Day
February 4, 2009 National Homemade Soup Day AND
National Stuffed Mushroom Day
February 5, 2009 Chocolate Fondue Day
February 7, 2009 National Fettuccine Alfredo Day
February 8, 2009 National Molasses Bar Day