Caramel Corn

Written by Joyce Moseley Pierce


Microwave Caramel Corn by: Joyce Moseley Pierce - 437 words

Part ofrepparttar hesitation in making caramel corn isrepparttar 111486 sticky, gooey mess that remains once you've finished making it. You almost need a blow torch to removerepparttar 111487 hardened sugary stuff from your pans.

Help is onrepparttar 111488 way! This recipe can be made in your microwave, and when you're finished, you can just throwrepparttar 111489 paper sack away.

This doesn't mean that it doesn't take a little preparation time, but at least you can relax and enjoyrepparttar 111490 finished product without having to worry about a lot of cleanup.

Next time you go torepparttar 111491 grocery store, ask for your groceries in paper bags. You'll need one bag per batch.

Here's what you'll need: 3-4 quarts popped corn

1 stick of butter (no substitutes!) 3/4 cup brown sugar 1/2 tsp salt 1/4 cup Karo Syrup

1 tsp baking soda - add last

Poprepparttar 111492 corn and discardrepparttar 111493 unpopped kernels. Putrepparttar 111494 popped corn inrepparttar 111495 paper sack. Whilerepparttar 111496 corn is popping, putrepparttar 111497 butter, sugar, salt and syrup in a glass bowl and bring it to a boil in your microwave. Stir after one minute, and let it boil for an additional minute. Add one tsp of baking soda and stir well, until thickened. It will turn light in color and look like taffy. Pour this mixture overrepparttar 111498 popped corn inrepparttar 111499 paper bag and shake well. Putrepparttar 111500 paper bag back inrepparttar 111501 microwave and cook an additional 1-1/2 minutes (90 seconds). Remove and shake well again. Return torepparttar 111502 microwave and cook another 1-1/2 minutes. Shake again. Openrepparttar 111503 bag and let it cool. You can even tearrepparttar 111504 bag downrepparttar 111505 side and speed uprepparttar 111506 process.

Jalapeno Jelly

Written by Joyce Moseley Pierce


Jalapeno Jelly by Joyce Moseley Pierce 468 words

Need a quick treat for those upcoming holiday office gatherings? A few years ago I was introduced torepparttar combination of Wheat Thins(TM), cream cheese and jalapeno jelly! Don't letrepparttar 111485 jalapeno scare you. There are two ways to combatrepparttar 111486 "fire" you feel on your tongue caused by these hot peppers, and that's with milk or bread. Whoever created this Southwest delicacy knew what they were doing. The cream cheese and cracker are there to calmrepparttar 111487 nerve endings in your tongue so you can enjoyrepparttar 111488 blend of flavors.

The kick in this jelly is a delicious way to openrepparttar 111489 eyes, as well asrepparttar 111490 taste buds, of your friends and co-workers. Just place a block of cream cheese on a festive holiday plate and pourrepparttar 111491 jelly over it. Putrepparttar 111492 crackers within reaching range, but not close enough that they get soggy fromrepparttar 111493 jelly.

You can buyrepparttar 111494 crackers and cream cheese at any grocery store, but you may have to search specialty shops forrepparttar 111495 jelly. Sometimes you can find it at Cost Plus or Marshalls in their food section. However, if you really want to impress your friends, try making your own. If you've never handled raw jalapenos before, let me offer a word of warning. The skin ofrepparttar 111496 pepper is safe to touch - it'srepparttar 111497 seeds that producerepparttar 111498 burning sensation. Use plastic gloves if you're worried about handling them. If you choose to brave it withoutrepparttar 111499 gloves, keep your hands away from your eyes while working withrepparttar 111500 peppers - evenrepparttar 111501 slightest bit on your fingers will send you screaming if you get it in your eyes.

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