Caramel Popcorn

6 quarts of popped popcorn (usually eyeball by almost filling my large Tupperware bowl; leaving room to stir popcorn with caramel sauce)

2 2/3 cup brown sugar

1 cup light corn syrup

1/2 cup butter

1 can (14 oz.) sweetened condensed milk

Popcorn has been popped and is set aside in a large bowl.  

Place brown sugar, corn syrup, and butter in a medium sauce pan. Stir over medium heat until sugar has dissolved and mixture is boiling.  Add sweetened condensed milk and cook five minutes, stirring constantly.  

Pour caramel over the popped popcorn and stir until it is well-coated. You can eat it right out of the bowl, just don't forget to share. OR you can spread on a nonstick surface to cool and then place in an airtight container. OR you can form into popcorn balls and wrap individually.

Chewable goodness....ENJOY!

Flautas

I realized last night as I made these delectable flautas that food is a very important part of my happiness, or at least the happiness of my stomach.  It's a winner with everyone else too.

Chicken Flautas

Saute in a pan with 2 T shortening:
1/2 c. chopped onion
1 clove garlic, minced

Combine and stir in:
1 T cornstarch
1 1/4 tsp. salt
1/4 tsp. ground pepper

Mix well.

Add:
1/2 c. chicken broth
2 1/4 c. chicken, cooked and chopped
1 4 oz. can chopped green chilies

Cook until thickened and remove from heat.

Spoon mixture into center of flour tortilla, roll up and fry in 1/4" hot oil.  Cook until lightly browned and crisp.

These are best served while hot.  Enjoy them with guacamole, salsa or sour cream.

Raspberries Galore

When we bought this house we knew we'd also be getting big raspberry patches.  Little did we know how many raspberries could come out of them.

This week, so far, I've picked enough to make 8 batches of raspberry jam (freezer and boiled). That doesn't include those harvested by two sets of neighbors before that.

I got the frozen raspberry jam recipe from my wise neighbor:

• To 5 c. crushed raspberries add 1 box of MPC pectin and let sit for 20 minutes.
• Stir 3 1/2 c. sugar plus 1/2 c. corn syrup into berries and cook until "blood" or "bottle" warm. (Just to dissolve sugar. DO NOT BOIL.)
• Pour into freezer-worthy containers.

The raspberry jam recipe comes from my mom:

• To 6 c. crushed raspberries plus 2 c. crushed blackberries (or more raspberries) stir in 1 box MPC pectin and let sit for 5 minutes.
• Measure 8 c. sugar in a separate bowl (later you will need to add it all at the same time).
• Bring mixture to a boil stirring continuously.
• Add all of the sugar while stirring, to avoiding clumps, and return to a rolling boil.
• Turn down temperature to maintain a good simmer (I learned the hard way that if it is not rolling then the jam doesn't get cooked good enough).
• Boil for 8 minutes.
• Test jam by putting some on a cold dish; if it "sets up" then it is done.
• Pour into clean jars, wipe jar rims, top with heated canning lids, screw on band hand-tight and turn jars upside down. Leave for ten minutes, then right the jars and let stand. You will hear the lids begin to pop/seal.  (Note: because I don't bathe the jars the jam may not last as long on the shelf, but at my house it never lasts long enough to worry!)

This morning I used the rest of the leftover raspberries in raspberry-blueberry muffins. They turned out fabulous. A good way to spoil the family after all the hard work put into making the jam!

Czech Anniversary

(Here is just a minute portion of missionaries who served under President Winder.)

The Czech Republic found a place in my heart 17 years ago, when I served there as a missionary for the Church of Jesus Christ of Latter-day Saints. Last weekend we celebrated 20 years since the country has been opened to missionary work. It's history goes back even farther before communism and has some amazing history to go with it.

I arrived in the Czech Republic in April of 1993. I served for a few months under the direction of President Richard Winder. He and his wife, Barbara Winder, were true examples of faith and good works. Still today, you can sense their own deep affection for the people of the Czech and Slovak people.

It wasn't difficult to love the people and I had some wonderful experiences working among them. I also grew to love the Czech food. I am fortunate to have a close Czech friend who helps satisfy my addiction of their food. (She even helped me make this cake. Okay, so I helped her make this poppyseed cake for the reunion.)

Here's a Czech recipe (in case you were begging to try something Czech after reading my blog) I tried this recipe this summer. It came out successfully (*note: Czech desserts are not sweet) and can be used with just about any fruit:

Fruit Kolache

1 cup sugar

2 eggs

1/2 cup vegetable oil

1 cup milk

2 teaspoons cocoa powder (for color)

2 1/2 cups white flour

2 teaspoons baking powder

pinch of salt

Mix all ingredients together to form a dough and spread into a greased 9X13 pan. Randomly place choice of fruit on top and sprinkle (optional) with cinnamon sugar.

Bake at 350 for 35 to 45 minutes.

Microwave Mustard Cauliflower

1/2 med. head cauliflower

Place cauliflower in greased 1/2-quart glass casserole with 1 tablespoon water. Microwave, covered on High for 4 to 5 minutes or until tender; drain.

Combine and mix well:

1/4 cup mayonnaise

salt and pepper to taste

1/2 tsp. onion, finely chopped

1/2 tsp. mustard

1/2 tsp. lemon juice

Pour over cauliflower and top with 1/4 cup shredded Cheddar cheese.

Microwave for an additional minute or until cheese has melted. Let stand before serving.

I've been amazed at how much my children gobble this dish up. Cauliflower isn't usually the favorite around here, but when I fix this recipe it is a hit with everyone. Oh, and the best part is its easiness. It can doubled for bigger crowds too.

He's not little anymore

Hyrum turns three today!

He made one of his first attempts at holding up three fingers . (We celebrated earlier this week with Grandparents Moss and Pack, and our good friends the Johnsons.)

He even got breakfast in bed. It was a little nerve racking for the mother, but Hyrum thought he'd died and gone to heaven!

As you can see he was the life of the party and was so excited about all the thoughtful gifts he received.

Thanks to the kids, especially Ally, we also had a first-class fishing pond.

His fish cake was a hit too. (Apricot Cake with Lemon Frosting...have I told you lately how much a LOVE being able to find amazing recipes on the internet?)

Although it is a bittersweet moment to watch your youngest getting so big, it has been a blast to watch him grow. When you need your heart to smile just ask Hyrum for a hug.

Rachel Ray Recipes

Ally thinks it is a must that I share her especially favorite recipe with you from Rachel Ray's 365: No Repeats.

SCRAMBLEWICHES

Ingredients:
1 Baguette (day-old is fine)
2 tbs unsalted butter
1/2 lb. deli-sliced ham, smoked turkey, pastrami, or corned beef
8 large eggs
A splash of milk
1 tsp hot sauce
Salt and freshly ground black pepper
4 deli slices of Swiss cheese (halved lengthwise to fit bread), or 8 slices of Cheddar (2 squares per bread), or 6 slices of Provolone cheese (1 1/2 slices per bread, cut to fit)
Chopped fresh chives or flat-leaf parsley, to garnish (optional)

Directions:

Preheat the oven to 200 degrees Farenheit.

Crisp the bread in the low oven, split it lengthwise, and hollow it out. Cut each bread in half again, across, making 4 boats. Switch the broiler on.

Heat large non-stick skillet over medium heat. Add butter and melt. Add the meat and cook, separating the pieces, for 3 minutes, or until brown at the edges. In a bowl, beat the eggs with the milk, hot sauce, salt, and pepper. Add to the meat and scramble, keeping the eggs a little soft. They will continue to cook in the oven.

Divide the eggs among the bread and cover with the cheese. Melt the cheese under the broiler. Take out as soon as cheese softens and melts. Do not brown or allow cheese to bubble. Garnish and serve.

------

My other favorite from the same cookbook is:

MAC-n-CHEDDAR CHEESE with CHICKEN and BROCCOLI (It has a wonderful "kick"! It's a great recipe to try if you are sick of the boxed kind! I'd hold back a little on the spice if your kids aren't used to tasty meals. )

Banana Bread from Cleo Smith

[This recipe was acquired from my mom's friend from American Fork, where she grew up.]

Makes 2 loaves.

Grease and flour TWO 9x5x3 bread pans (may use whatever combination of pans you prefer).

Mash in a medium bowl:

5 large bananas

In mixer, cream together:

1 c. shortening

2 c. sugar

Add bananas

and

4 beaten eggs to mixer and combine.

Sift:

4 c. flour

2 tsp. baking soda

1-2 tsp. salt

Stir into banana mixture.

(Optional: 1 c. walnuts may be added now.)

Do not over mix.

Pour into greased, floured bread pans. (Fill each pan 1/2 to 2/3 full.)

Bake at 325 for approximately 50 min. or until poker comes out clean.*

*Hint: If poker is almost clean and crust is getting too dark, I take them out of the oven and cover them with a clean towel to allow residual heat to finish baking.

Cupcakes for Carrie

I thought it was about time that I blogged something. Well, the freshest experience that comes to mind happened just this past weekend. I was throwing a baby shower for my sister-in-law. I had decided to attempt to make gourmet cupcakes for the special event. (I've seen all of these new dessert shops pop up with these kinds of cupcakes, was tempted to eat them, but never wanted to pay gourmet prices.) I was up for the challenge...I bought all of the ingredients including 1 lb bitter-sweet chocolate, 1/2 lb white chocolate, limes, buttermilk, and heavy cream. I was ready to go!

Quickly I learned that the cupcake making process is similar for pretty much any cupcake. (Is this true for homemade cake as well? Not sure.) Cream butter and sugar, incorporate eggs, alternate dry and wet ingredients and walla! When the first batch came out I was very hopeful, based on the look of the cupcakes. After taste testing the first cupcake it turned from hope to guaranteed success...mmmm...good. Three hours later. The end result? Strawberry (with real strawberry pieces), coconut lime, and devil's food chocolate. (I picked these three to represent the baby room color scheme: pink, brown, and green.) The first step in the process was complete with no major casualties, whew!

The next day I planned just enough time to make the frostings/toppings. I started with the white chocolate cream for the coconut lime cupcakes. Yummy! Then I pursued the strawberry fluff (don't pay to how much butter). I ended with the chocolate ganache and didn't realize it need so long to cool, so it was more like chocolate "drip."

Once I tallied the votes on likes and dislikes (if there were any), I'd have to say it was an overwhelming success--delicious gourmet cupcakes without the gourmet price. (Thanks, Carrie for giving me a good excuse.) Oh, and I have to tell you. I got a call the next evening from my neighbor (with whom I'd been generous and shared some chocolate cupcakes) who said that it was the best cupcake he had ever eaten. I replied with a giggle and a "yeah right" and a "thanks!" "No really," he said, "I stood in line at a dessert shop in NYC that supposedly had the best desserts in town and I'd have to say this beats all." Well, to say the least, I went to bed feeling content with a job well done. Now, don't get me wrong! I can only pat myself on the back because of the great recipes I used. So a big thanks to Martha Stewart and Nie's Cuisine (or Kate, whoever you are). If I can do it, you can too!

Primary Chorister Idea

I just got released as Primary Chorister in our LDS ward.  I couldn't go without posting one of my favorite object lessons.  We were learning a song "My Eternal Family" and it talks about building a righteous family by doing our part.  On one side of my "Mega-building-Blox" I taped key phrases of the song.  On the opposite side I taped a puzzle of our family photo.  


When the children were done learning the phrases I turned it around to reveal MY eternal family!

Another memorable moment was making cinnamon rolls to feed the Primary children. I "bribed" each class in the older Primary...if they learned all of the 13 Articles of Faith I would make a baker's dozen of cinnamon rolls per class.  I ended up making 75+ rolls (3 batches, 24 rolls each)--plain cinnamon, cinnamon craisin, and orange.  Mmmm...mmmm...good!  Luckily they were in the sharing mood and we were able to feed the entire Primary.

I love my mom's heavenly recipe:

Basic Roll Dough

(Cinnamon Rolls)

Combine: 

1 1/4 cups water, warm

  1/4 cups dry milk

 (may substitute 3/4 canned milk and 

3/4 warm water for above mixture)

Add:  

1/4 cups sugar    

1/4 c margarine, softened 

1 teaspoon salt       

  2 eggs

Add 2 cups flour and 

Mix to form batter

Incorporate 1 1/2 tablespoons SAF dry yeast  

(if you must activate your yeast, add that mixture now)

Add remaining flour: 1 1/2  cups or more 

(depending on the size of eggs)

Stir until dough begins to follow the spoon or beater around.

Let rise twice, beating down each time.

Form into rolls and place on cookie sheet.

Let rise 30 minutes or until double in size.

Bake at 350 for 12 minutes or until golden brown.

Cinnamon rolls: Roll dough out to 1/2" thick. Spread on

1/4 c melted margarine and cover in brown sugar. Sprinkle with  cinnamon

and raisins. Roll up into a log and cut into desired width.

(Tip: use dental floss to cut rolls by slipping under log, crossing over top and pulling).

Bake at 350 for 12 minutes or until golden brown.

Frost while warm with a medium thick frosting: 

1/4 cup butter, 1 tsp vanilla, 2-3 cups powdered sugar,

canned milk for desired consistency (may substitute sour cream in a pinch).

Orange rolls: Roll dough out to 1/2 inch think, brush on mixture of 1/2 c

sugar, 1/2 c margarine and

2 grated orange rinds. Roll into a log and cut.

Bake at 400 for 12 minutes or until golden brown.

Glaze while warm with a thin frosting:  1/4 cup butter, 2+ cups powdered sugar,

orange juice for desired consistency (may substitute sour cream in a pinch).

Breakfast--the Best Meal of the Day

My mom would tell you that breakfast was my favorite meal of the day.  It's still true!  Now that I have my own family I can't help but serve it any time of day.  I should call it CHOP--Christine's House of Pancakes!

Here are a couple of recipes I love:

LIGHT 'N CRISP BELGIAN WAFFLES 

(came with my parents belgian waffle iron; I'm not sure of the brand)

Mix:  1 egg and 1 cup milk

Combine, add: 1 cup flour, 1 1/2 tsp baking powder, and 1/4 tsp salt

Lastly, mix in: 1/4 cup oil (if doubling the recipe use only 1/3 cup oil)

Beat until smooth.  Pour in waffle maker until appliance indicates it is done.

This next recipe I found after I was craving some "brain" food.  I add 1/4 cup freshly ground flax seed as well.

Whole Wheat, Oatmeal, and Banana Pancakes

It is probably very obvious that this is by no means comprehensive, I'm sure there will be many more breakfast delights to come!

Pumpkin Cookies courtesy of George Duran (Food Network)

My latest decision has been to post recipes that I fall in love with. My paper recipe book, where I'm supposed to organize new recipes, has been failing so I'm trying the technology way.

I've tried multiple pumpkin cookie recipes and finally found one that isn't too caky or bland. They were easy to make and when it came time to eat them, well, my family just couldn't keep their hands out of the bag. Hope you enjoy them too!

Pumpkin Chocolate Chip Cookies
Recipe courtesy: George Duran
Cook Time: 
15 min
Level
: Easy
Yield: 
60 cookies

Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree [I used cooked, drained, blended fresh pumpkin!]
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Directions:

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

The Pack Family, July 2009

(my attempt to fit every cookie eating family member into the picture)

Oh, and if you need a NEW idea for store-bought cakes, check out NothingBundtCakes.com.

It was good looking, very moist, and delicious!

Here is Neal with his Nothing Bundt Cake.

Yummy...

I finally found a recipe for a similar cucumber salad I remember eating in the Czech Republic. I minus the garlic (but if you want to try the Hungarian version go ahead). You can also use a small amount of dill seed which accomplishes the right flavor, if you don't have fresh dill. I found this recipe at thehungariangirl.com:

Cucumber Salad

Also known as uborka salata in Hungarian, this salad is a common side dish that can be served with a bowl of goulash or a plate of chicken paprikas. It has a very light and refreshing taste. I always love to eat this during the hot summer months.

Serves 4- 6.

Ingredients

For the dressing

5 tablespoons sugar
2 cups water
½ cup vinegar

For the cucumber salad

3 large cucumbers peeled and thinly sliced
1 clove of garlic, chopped (optional if you prefer a stronger taste)
¼ cup of fresh dill
salt and pepper to taste

Directions

For the dressing, use a small bowl to dissolve the sugar in water. Add vinegar and complete the dissolving. Set aside.

In a large bowl, wash, peel, and thinly slice the cucumbers. Season generously with salt. Let stand for 15 minutes. Pour dressing over the cucumbers until just covered. Add the garlic and dill. Refrigerate for at least an hour or overnight if possible before serving.

Serve chilled.