October is National Popcorn Poppin’ Month!
Fact: I don’t watch a lot of movies.
Opinion: Popcorn is the absolute best snack to eat while watching a movie.
Or maybe that is a fact? What is your favorite movie snack?
(makes four servings, 1 cup each)
- 4 heaping cups popped popcorn
- 1/8th cup honey
- 1/8 cup Thai Peanut Sauce
- Put popcorn in a large bow.
- Heat honey and Thai Peanut Sauce in a small saucepan over medium heat. Continue stirring until smooth.
- Pour honey mixture over popcorn. Mix so that all popcorn is coated in the honey mixture.
- Spread popcorn onto a cookie sheet lined with parchment paper to cool. Once cool, store in an airtight container at room temperature for up to three days.
This is the final recipe in a two-year series of posts featuring Blind Spot Nutbutters. All recipe links are provided below.
P.S. I am linking up with Angie and her cohosts Judi @ cookingwithauntjuju.com and Debanita @ Canvassed Recipes for Fiesta Friday.
August 31 is National Trail Mix Day
I’ll probably spend National Trail Mix Day (Friday) at work (like most of you, I assume).
I guess this isn’t really a recipe. It’s more of an idea for a yummy snack, a proposal for a unique flavor combination, a suggestion for using a tasty nut butter.
Next week, my older brother will celebrate his 25th birthday. He has lived 9125 days, and I estimate that he has eaten Pop Tarts for breakfast at least 9000 times.
Yes, I realize that would mean that he ate Pop Tarts when he was only 4 months old. He probably did.
His favorite flavor is frosted strawberry. Although I don’t eat Pop Tarts nearly as often as he does, I do love just about anything with cinnamon.
And that’s where this recipe was born. In the picture above, there are three types of homemade Pop Tarts:
- Frosted Strawberry (for Brother)
- Cinnamon Roll (for myself)
- Chocolate Chip (for everyone because the world loves chocolate)
- 2 cups oatmeal ground into flour
- 1/4 cup coconut oil
- 1/3 cup applesauce
- 1/2 tsp salt
- 2-4 tbs cold water
- Combine all crust ingredients in a food processor. Pulse 20 times, and then let the food processor run until all ingredients are well combined and become a ball of dough. I had to stop the food processor several times to break up large chunks of coconut oil.
- Divide dough into two equal parts. Wrap each half in plastic wrap and flatten slightly. Place in refrigerator for 15 minutes.
- Remove dough from refrigerator and let sit for about 10 minutes (it seems weird, but it worked). Roll dough between two pieces of plastic wrap until it is about 1/8 inch thick.
- Using cookie cutters or a knife, cut dough into as many pieces as possible before re-rolling and cutting.
- Preheat oven to 350 degrees Fahrenheit. Place half of the dough pieces of a cookie sheet lightly sprayed with non-stick spray. Place about 1 tablespoon of filling in the middle of each piece of crust. Leave about 1/4 in on each side so that the filling will not come out the sides when it bakes.
- Place a second piece of dough on top of each bottom piece. Use a fork to seal the edges. Use a toothpick to poke holes in the top of each pop tart.
- Bake for 15-20 minutes until lightly browned. Let cool.
- I topped mine with a simple glaze (powdered sugar + milk), but that is completely optional.
- Eat and enjoy! These can be stored in an airtight container for up to a week.
P.S. – I am linking up with Angie and her cohosts Lizet @ Chipa by the dozen and Jhuls @ The Not So Creative Cook for Fiesta Friday.
Chinese takeout is the long-standing salvation of individuals who just don’t have time to cook. In the present age, takeout has become even more timely; UberEats and Postmates bring the food to your door.
A few weeks ago, I heard that even McDonald’s will deliver food (for a small fee) if the drive through isn’t speedy enough for you.
I would argue that this easy Asian dish is more convenient than takeout. It requires only a few ingredients and less than thirty minutes.
Just like our other “BLTs” this month, it is the Best Lazy option for a busy night!
- 16 oz. ground turkey or spicy turkey sausage
- 1/2 tablespoon + 2 teaspoons ground ginger (you will need these at different times)
- 1 clove of garlic, minced
- 1 tablespoon red pepper flakes (omit if using spicy turkey sausage)
- 16 oz. chopped cabbage slaw
- 1 red pepper, cut into thin strips
- 10 green onion, sliced thin
- 1/4 cup soy sauce or coconut aminos
- 1/2 cup water
- In a large skillet, cook turkey with 1/2 tablespoon ginger, 1 clove of garlic, and 1 tablespoon of red pepper flakes until turkey is cooked through. Drain and return to skillet.
- Add slaw, sliced red pepper, and green onions. Sautee for 2-3 minutes.
- Stir in soy sauce, watre, and remaining ginger (2 teaspoons). Cook 2-3 minutes or until slaw is slightly wilted.
- Serve warm.
- If desired, top with green onion, peanuts, and/or sesame seeds.
P.S. I am linking up with Angie for Fiesta Friday. The cohost this week is Jenny @ Dragonfly Home Recipes.
In my mom’s hometown, there is a food stand called The Tamale King. The owner, Ray, makes the BEST tamales in the United States.
I am not even going to pretend that my skillet tamales compare to Ray’s real tamales. These are the lazy version; you don’t have to…
- Shred the meat
- Make masa
- Soak corn husks
- Assemble individuals tamales
You just need a skillet and about 30 minutes to cook this delicious dinner.
- 1 pound ground beef or turkey
- 1 bell pepper (any color will work; I used yellow)
- 1/2 tablespoon cumin
- 1 teaspoon chili powder
- 2 cups salsa
- 2 tablespoons water
- 2/3 cup frozen corn
- 6 corn tortillas
- 4 oz. shredded cheese
- Chop the pepper. Cook the pepper and the meat in a skillet over medium heat for about 10 minutes or until meat is cooked through and no longer pink. Drain.
- Return meat to skillet with cumin, chili powder, salsa, water, and corn. Bring to a boil.
- Cut tortillas in half and then into 1-inch strips. Add the tortillas strips to the skillet. Reduce heat, cover, and simmer for 8 minutes.
- Top with cheese before serving.
P.S. I am linking up with Angie for Fiesta Friday.
I don’t know about you, but today’s the last time I will feel twenty-two.
That’s right. Tomorrow is my 23rd birthday. The older I get, birthdays seem to become less and less important.
But that’s another blog post for another time. Today, we are making cupcakes, and (more specifically) some pretty amazing frosting.
This frosting is only three ingredients, but it steals the show. If you’re feeling fancy, you can make cake from scratch. Since I am
lazy simple, I used a cake mix.
Peanut Butter Cream Cheese Frosting
- 8 oz. cream cheese
- 3/4 cup PB2 (powdered peanut butter)
- 1/4 cup granulated sweetener of choice (I used a blend of stevia and sugar)
- 1/3 cup milk or water
- Place all ingredients in a large mixing bowl.
- Using a hand mixer or stand mixer, beat the ingredients together for 3-5 minutes, until everything is well-combined and fluffy. I paused about every 90 seconds to scrape down the sides of the bowl.
- Eat it! I used a large star tip to pipe the frosting onto chocolate cupcakes. This frosting would also be good between chocolate cookies, on a chocolate pie, or just on a spoon 🙂
Do you have a favorite birthday cupcake?