Re: [CnD] CRACKER JACKS GONE WILD!

[Reinhard Stebner via Cookinginthedark]

There’s a lot of references are two colors here. How do I know when it is done 
without looking at it? You gave time, but you also reference a particular color 
when storing it. Please clarify since I cannot see.

Sent from my iPhone

> On Jan 9, 2018, at 9:53 PM, Sugar Lopez via Cookinginthedark 
>  wrote:
>
> CRACKER JACKS GONE WILD!
>
> This is our movie night favorite! I admit I tend to over indulge, but cannot
> help myself!:) The picture is one I made at the holidays using red/green
> M's
>
> Cook time: 30 Min
>
> Prep time: 10 Min
>
> Serves: 14 - (1 cup servings)
>
>
>
> 8 c popcorn, popped
>
> 1 c cashews pieces, salted
>
> 1 c m candies
>
> 1 c cranberries, dried
>
> 1 1/4 c sugar
>
> 1/2 c butter, unsalted
>
> 1/2 c corn syrup, light
>
> 1/4 tsp salt
>
>
>
> Line a large jelly pan (or baking sheet) with foil and then spray with Pam.
>
> Combine popcorn, cashews, m and cranberries in a large bowl.
>
> Over medium heat in a large saucepan add the sugar,butter,corn syrup and
> salt. Stir frequently.
>
> Cook 3-4 minutes until sugar is dissolved and syrup is boiling stir
> occasionally. Reduce heat to medium, boil without stirring for 5-7 minutes
> or until mixture looks a light caramel color.
>
> Boil an additional 2-3 minutes or until it is a rich golden brown. Watch
> carefully as it will brown quickly.
>
> Remove from heat and pour over popcorn, nuts and candy mixture. Stir quickly
> to mix well. Pour/spread as much as possible pulling apart clumps into
> prepared pan.
>
> Cool 15-20 minutes or until warm to the touch. Break into pieces. Store in
> airtight containers.
>
> Enjoy within 5 days of preparation.
>
>
>
> 'Those who contemplate the beauty of the earth find reserves of strength
> that will endure as long as life lasts.:
>
> 
> https://www.youtube.com/watch?v=nyLrl0SWe7s
>
>
>
> Please support me in my journey to another opportunity of life at:
>
> 
> https://www.gofundme.com/sugars-transplant-journey
>
>
>
> Bless you, Sugar Lopez
>
>
>
>
>
>
>
>
>
>
>
>
>
> ___
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[CnD] CRACKER JACKS GONE WILD!

[Sugar Lopez via Cookinginthedark]

CRACKER JACKS GONE WILD!

This is our movie night favorite! I admit I tend to over indulge, but cannot
help myself!:) The picture is one I made at the holidays using red/green
M's

Cook time: 30 Min  

Prep time: 10 Min  

Serves: 14 - (1 cup servings)

 

8 c popcorn, popped

1 c cashews pieces, salted

1 c m candies

1 c cranberries, dried

1 1/4 c sugar

1/2 c butter, unsalted

1/2 c corn syrup, light

1/4 tsp salt

 

Line a large jelly pan (or baking sheet) with foil and then spray with Pam.

Combine popcorn, cashews, m and cranberries in a large bowl.

Over medium heat in a large saucepan add the sugar,butter,corn syrup and
salt. Stir frequently.

Cook 3-4 minutes until sugar is dissolved and syrup is boiling stir
occasionally. Reduce heat to medium, boil without stirring for 5-7 minutes
or until mixture looks a light caramel color.

Boil an additional 2-3 minutes or until it is a rich golden brown. Watch
carefully as it will brown quickly.

Remove from heat and pour over popcorn, nuts and candy mixture. Stir quickly
to mix well. Pour/spread as much as possible pulling apart clumps into
prepared pan.

Cool 15-20 minutes or until warm to the touch. Break into pieces. Store in
airtight containers.

Enjoy within 5 days of preparation.

 

'Those who contemplate the beauty of the earth find reserves of strength
that will endure as long as life lasts.:

 
https://www.youtube.com/watch?v=nyLrl0SWe7s

 

Please support me in my journey to another opportunity of life at:

 
https://www.gofundme.com/sugars-transplant-journey

 

Bless you, Sugar Lopez

 

 

 

 

 

 

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[CnD] AIR FRIED BRUSSELS SPROUTS

[Sugar Lopez via Cookinginthedark]

AIR FRIED BRUSSELS SPROUTS

1 bag brussels sprouts (about 16 sprouts)

2 Slices bacon

Cooking spray (I use either coconut or avocado oil)

Balsamic Vinegar for drizzling

Salt & Pepper to taste

 

Prepare brussels sprouts but cutting the ends off and then slicing into
halves

Spray the bottom of the air fryer with a little oil and then add brussels
sprouts

Spray sprouts once more and then add seasonings

Fry at 400F for about 7-10 minutes

While brussels sprouts are frying, cook bacon and set aside to crumble once
cooled

Divide sprouts into 2 bowls and add crumbled bacon on top

Drizzle with a little balsamic vinegar and toss to coat

Dig in!

 

'Those who contemplate the beauty of the earth find reserves of strength
that will endure as long as life lasts.:

 
https://www.youtube.com/watch?v=nyLrl0SWe7s

 

Please support me in my journey to another opportunity of life at:

 
https://www.gofundme.com/sugars-transplant-journey

 

Bless you, Sugar Lopez

 

 

 

 

 

 

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Re: [CnD] ginger water

[Penny Reeder via Cookinginthedark]

Hi Sharon, Ginger tea is wonderful and comforting. It's especially
good if you are feeling congested or if your tummy isn't feeling just
right!

An easy way to peel the ginger -- some people say the outer skin is a
little bitter -- is to just use a spoon and scrape it all over.

If you have more than you can use -- and cut ginger doesn't last long
in the fridge -- you can freeze it, either sliced or grated or whole,
or you can store it, in the refrigerator, in a container filled with
sherry. It keeps for a long time that way, and you can flavor any
Asian dish uyou may make with spoonsful of the sherry!

Enjoy!
Penny

On 1/9/18, Sugar Lopez via Cookinginthedark
 wrote:
> Hi Sharon
> Oh we use ginger root a lot here.
> We like to chop it up and put in our morning veggie shakes. It's a super
> food
> Sounds refreshing
> sugar
>
> "Heaven is full of answers to prayers for which no one ever bothered to ask.
> :
> https://www.youtube.com/watch?v=nyLrl0SWe7s
>
> Please support me in my journey to another opportunity of life at:
> https://www.gofundme.com/sugars-transplant-journey
>
> Bless you, Sugar Lopez
>
>
>
> -Original Message-
> From: Sharon Howerton via Cookinginthedark
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, January 9, 2018 3:17 PM
> To: cookinginthedark@acbradio.org
> Cc: Sharon Howerton
> Subject: [CnD] ginger water
>
> A friend of mine told me about getting ginger root, making slices and
> bringing to a boil, then simmering for 15 minutes. I didn't know what ginger
> root was so bought some today. It was pretty large with about 6-8 bulbs. I
> removed one of the bulbs, made small slices and put it into my tea kettle
> estimating the amount of water. My friend said she sweetens it with honey; I
> used Splenda. I love it hot like tea but have part of a pitcher full which
> will obviously be cooled. It's very simple and, to me, very tasty-a great
> way to encourage drinking water! I am sure this is nothing new to many of
> you!
>
> Sharon Howerton
>
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Re: [CnD] ginger water

[Sugar Lopez via Cookinginthedark]

Hi Sharon
Oh we use ginger root a lot here.
We like to chop it up and put in our morning veggie shakes. It's a super food
Sounds refreshing
sugar

"Heaven is full of answers to prayers for which no one ever bothered to ask. :
https://www.youtube.com/watch?v=nyLrl0SWe7s

Please support me in my journey to another opportunity of life at:
https://www.gofundme.com/sugars-transplant-journey

Bless you, Sugar Lopez



-Original Message-
From: Sharon Howerton via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, January 9, 2018 3:17 PM
To: cookinginthedark@acbradio.org
Cc: Sharon Howerton
Subject: [CnD] ginger water

A friend of mine told me about getting ginger root, making slices and bringing 
to a boil, then simmering for 15 minutes. I didn't know what ginger root was so 
bought some today. It was pretty large with about 6-8 bulbs. I removed one of 
the bulbs, made small slices and put it into my tea kettle estimating the 
amount of water. My friend said she sweetens it with honey; I used Splenda. I 
love it hot like tea but have part of a pitcher full which will obviously be 
cooled. It's very simple and, to me, very tasty-a great way to encourage 
drinking water! I am sure this is nothing new to many of you!

Sharon Howerton

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[CnD] ginger water

[Sharon Howerton via Cookinginthedark]

A friend of mine told me about getting ginger root, making slices and
bringing to a boil, then simmering for 15 minutes. I didn't know what ginger
root was so bought some today. It was pretty large with about 6-8 bulbs. I
removed one of the bulbs, made small slices and put it into my tea kettle
estimating the amount of water. My friend said she sweetens it with honey; I
used Splenda. I love it hot like tea but have part of a pitcher full which
will obviously be cooled. It's very simple and, to me, very tasty-a great
way to encourage drinking water! I am sure this is nothing new to many of
you!

Sharon Howerton

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[CnD] Easy Overnight Wild Rice Recipe | CDKitchen.com

[Marilyn Pennington via Cookinginthedark]

Easy Overnight Wild Rice Recipe | CDKitchen.com

 

Serves 8.

 

ready in: over 5 hrs.

 

ingredients

4 cups boiling water in a casserole with a cover
2 cups raw wild rice, washed and rinsed several times

directions

Cover and put in preheated 500 degrees F oven. Shut oven off and leave
overnight. Do not peek! 

Rice is perfect in the morning.




 

 

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[CnD] Crock Pot Wild Rice Hot Dish Recipe | CDKitchen.com

[Marilyn Pennington via Cookinginthedark]

Crock Pot Wild Rice Hot Dish Recipe | CDKitchen.com

 

Serves 8.

 

ready in:
  over 5 hrs 




ingredients

2 cups wild rice, uncooked
1/2 cup slivered almonds
1/2 cup chopped onions
1/2 cup chopped celery
12 ounces can mushrooms, drained
2 cups cut-up, cooked chicken
6 cups reduced-sodium, 98%-fat-free chicken broth
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon parsley

directions

Wash and drain rice. Combine all ingredients in slow cooker. Mix well. 

Cover. Cook on Low 4-6 hours, or until rice is fin-ished. Do not remove lid
before rice has cooked 4 hours.

 

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[CnD] Crock Pot Mushroom Wild Rice Recipe from CDKitchen.com

[Marilyn Pennington via Cookinginthedark]

Crock Pot Mushroom Wild Rice Recipe from CDKitchen.com

 

Serves 12.

 

ready in:  over 5 hrs 

 

ingredients

2 1/4 cups water
1 can (10.5 ounce size) condensed beef consomme, undiluted
1 can (10.5 ounce size) condensed French onion soup, undiluted
3 cans (4 ounce size) sliced mushrooms, drained
1/2 cup butter or margarine, melted
1 cup uncooked brown rice
1 cup uncooked wild rice

directions

Combine the water, soups, and mushrooms in the crock pot. Stir well. 

Stir in the melted butter and both kinds of rice. 

Cover the crock pot and cook on low for 7-8 hours or until the rice is
tender. 

Serve hot.  

 

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[CnD] DRESS UP YOUR MEAT LOAF!

[Marilyn Pennington via Cookinginthedark]

DRESS UP YOUR MEAT LOAF!


To dress up your meatloaf, add any of the following seasonings: ground
allspice, celery seed, ground coriander, fennel seeds, garlic powder, ground
nutmeg, dried oregano, or paprika.

 

 

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[CnD] Good And Easy Elk

[Marilyn Pennington via Cookinginthedark]

Good And Easy Elk

1 to 2 pounds elk, cubed

1/2 pound sliced fresh mushrooms

1 cup beef broth

1 (10 3/4 ounce) can cream of mushroom soup

1 envelope dry onion soup mix

Combine all ingredients in 3 quart slow cooker; mix gently but well. Cover;
cook on low for 8 hours, or on high for 4 hours, or until the meat is tender
but not over-cooked.

Variation:

You may substitute venison or beef for the elk.

Makes 3 to 4 servings.  Mama's Corner.

 

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[CnD] Breakfast Skillet Pizza

[Marilyn Pennington via Cookinginthedark]

Breakfast Skillet Pizza

1 pound bulk pork sausage

1/2 cup chopped onion

1/2 cup chopped green pepper

1 1/2 teaspoons salt, divided

1/2 teaspoon pepper

2 tablespoons butter

3 cups frozen hash brown potatoes

3 eggs, beaten

1/2 cup milk

2 cups shredded Monterey Jack cheese

In skillet, cook sausage in small amount of water; drain. Add onion, green
pepper, 1/2 teaspoon salt and pepper; saute. Remove meat mixture. Melt
butter; add hash browns; sprinkle with 1 teaspoon salt; lightly press into
pan. Stir together eggs and milk; pour over hash browns. Spoon meat mixture
over potatoes and sprinkle with cheese. Cook over medium-low heat for 30 to
40 minutes. Cut and serve.

Makes 6 servings.  Mama's Corner.

 

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[CnD] Stuffed Cabbage Rolls

[Marilyn Pennington via Cookinginthedark]

Stuffed Cabbage Rolls

1 large head cabbage

1 pound lean ground beef

1 cup instant rice, cooked and cooled

1 medium onion, chopped

2 tablespoons Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon pepper

1 can (10 3/4 ounces) condensed tomato soup, undiluted, divided

1/2 cup water

Cook cabbage in boiling water only until outer leaves fall off head. Reserve
14 to 16 large leaves for rolls and set remaining cabbage aside. In a bowl,
combine beef, rice, onion, Worcestershire sauce, salt, pepper and 1/4 cup
soup; mix well. Place 2 to 3 tablespoons meat mixture on each cabbage leaf.
Fold in sides, starting at an unfolded edge and roll up leaf completely to
enclose meat. Cut reserved cabbage into wedges and place in a Dutch oven.
Combine water and remaining soup; pour over cabbage wedges. Stack cabbage
rolls on top of sauce. Cover and bring to a boil. Reduce heat and simmer for
1 to 1 1/2 hours, or until meat is done and rolls are tender. Remove rolls
and cabbage. If desired, reduce pan juices for gravy. Spoon sauce over rolls
and cabbage.

Makes 4 to 6 servings.  Mama's Corner.

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