I know that it is early in the week, but I don't ever think it is too early to plan for the coming weekend. These are both terrific for those with the nibbles on Friday evening. And thinking ahead to the fall, both of these will be great for the tailgate season. When you live in the Auburn-Opelika AL community, football is never far away from our minds.
Herbed Cheesy Stuffed Mushrooms
1. Line a baking pan with parchment paper; set aside. Pre-heat oven to 350 degrees Fahrenheit.
Homemade Cracker Jacks
1 1/2 cup
brown sugar firmly packed
Author: Dr.
Jacquelyn P. Horne Copyright:
2012
Herbed Cheesy Stuffed Mushrooms
 |
| You can't eat just one! |
18 large
mushrooms, cleaned and stems removed
3 ounces
cream cheese, softened to room temperature
1/2 cup
Parmesan cheese freshly grated
1
tablespoon fresh parsley, chopped
1 1/2
teaspoons fresh rosemary finely chopped
1 1/2
teaspoons fresh thyme, finely chopped
1/2
teaspoon Worcestershire sauce, gluten free
1/8
teaspoon salt
1/8
teaspoon ground nutmeg
2
tablespoons parsley flakes, for garnish
1. Line a baking pan with parchment paper; set aside. Pre-heat oven to 350 degrees Fahrenheit.
2. Place
cream cheese, Parmesan cheese, fresh herbs, Worcestershire sauce, salt and
nutmeg in medium sized mixing bowl. Use and electric hand mixer to thoroughly
combine.
3. Spoon or
pipe cheese and herb mixture into mushroom caps. Place mushrooms on parchment
lined baking sheet. Bake for 20 minutes.
Servings: 9
Preparation
Time: 20 minutes
Cooking
Time: 20 minutes
Total Time:
40 minutes
Homemade Cracker Jacks
1 bag
Orville Redenbacher popped popcorn
10
tablespoons unsalted butter
1 1/2 cup
brown sugar firmly packed
1/2 cup
corn syrup
1/2
teaspoon salt
1 1/2
teaspoons vanilla extract
1/2
teaspoon baking soda
2 cups
salted peanuts
1. Preheat
oven to 250 degrees Fahrenheit. Spray large roasting pan with non-stick cooking
spray; set aside.
2. Place
popped popcorn in large mixing bowl; set aside.
3. Place
softened butter in large sauce pan over medium heat. When butter melts, add
brown sugar, corn syrup and salt. Bring to a boil. Turn heat to medium low and
continue to simmer, stirring constantly, until mixture is slightly thickened,
about 3 to 4 minutes.
4. Remove
from heat and stir in vanilla and baking soda. Add peanuts and pour mixture
over popped popcorn. Stir to coat popcorn thoroughly. Pour coated popcorn into
prepared roasting pan.
5. Place
roasting pan filled with coated popcorn in preheated oven. Bake for 1 1/2 hours
or until popcorn is a golden brown and caramel has set.
6. Cool
completely; break into clumps and serve. Popcorn will keep in an airtight
container at room temperature for up to 5 days.
Servings: 8
Yield: 2 1/2 quarts
Oven
Temperature: 250°F
Preparation
Time: 20 minutes
Cooking
Time: 1 hour and 30 minutes
Total Time:
1 hour and 50 minutes
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