Welcome Fellow Food Enthusiasts

Tuesday, March 30, 2010

Onion Roasted Potatoes



2 lbs. red potatoes
1 packet dry onion soup mix
1\3 cup olive oil
1 cup Panko bread crumbs


Dice your potatoes into desired size.

Place potatoes in a large ziploc bag.

Add soup mix, bread crumbs and olive oil to the potatoes in the bag. Swish everything around until the potatoes are evenly coated.

Let the potatoes marinade for about half an hour.

Pre-heat oven to 350

Grease a baking dish, and place the potatoes in the dish until they are spread out evenly.

Bake for approximately 45 minutes, or until the potatoes are tender.

This is a great easy side dish, and they taste really good!

knorr spinach dip.

this is obviously not part of the cook's challenge... it has a brand name in the title :) my mom always makes this dip for holidays, parties, etc. it's so yummy + so easy. the recipe is on the back of the package, so i feel a little silly sharing it. but just in case you've never had it, i'll share anyway.

1 10 oz packaged frozen chopped spinach, thawed and sqeezed dry
1 16 oz container sour cream
1 cup mayo {miracle whip works too}
1 package knorr vegetable recipe mix {picture below}
1 can water chestnuts, drained & chopped
3 green onions, chopped

directions:combine all ingredients and chill for 2 hours. serve with veggies, crackers, bread, or whatever you like!

this is what the package looks like:

Monday, March 29, 2010

Cook Challange: Rediscover the Lost Art of Cooking.

Yes, I'll admit (without shame, mind you) I am an Oprah fan. I love her efforts to do good. One good effort she put forth this week was on childhood obesity and it featured cook Jamie Oliver and his new food revolution to help children eat healthier. I was inspired to say the least.

On that note . . .

Here's the new Cook Challenge.

Start your own food revolution in your own home, all you need to do is cook something from scratch. With fresh and raw ingredients - no packets, no cheating!

- If you know how to cook, pass on your skills and keep them alive for future generations. If your kids and families don't learn, their only option will be a diet of processed and fast food.

- If you don't know how to cook from scratch, start now, it could change your life and improve your health prospects. Find recipes that are quick, easy and economical. But you must find a recipe that is from scratch. (Start Googling!)

I challenge you to do it once a week for the next 3 weeks. Post about your adventure, what you made, what you learned. Let's rediscover the lost art of cooking, if not for us, for our children.
Starting now. Good luck!
P.S. Cooks - don't forget to label your challenge post like so: Cook Challenge: Rediscovering Cooking.

{for more on Jamie Oliver's food revolution, click here.}

Pretzel Jello Salad

Pretzel Crust:
2 cups crushed pretzels
1 square butter (melted)
1/2 cup sugar

Mix together, press on bottom of 9x13 pan, bake at 350* for 10 minutes. Let cool.

Cream layer:
8 oz cream cheese (soften lightly in microwave)
9 oz. cool whip

Beat together and put over cooled pretzel crust.

Jello layer:
6 oz Strawberry Jello
1 16 oz package of frozen sliced strawberries or 2 cups fresh sliced strawberries (we like the fresh)

Boil 2 cups of water, put Jello mix in, stir well for 2 minutes, add strawberries, add 1 cup cold water, let jello sit for 1 hour in refrigerator then put on cream cheese layer.

Thursday, March 25, 2010

Conference Cake

It's good with drizzle

It's good without drizzle

This coffee cake has been a family tradition for as long as I can remember. My family always makes it on General Conference Sunday for brunch alongside quiche and fresh fruit. Always.
When I was little the word "coffee" was a little too taboo so we renamed it Conference Cake. Traditionally we never served it with drizzle but when I married Nick he thought it needed something sweet on top. He does have a bit of a sweet tooth. I think it's good both ways, give it a try!

Conference Cake

1/4 Cup vegetable Oil
1 beaten egg
1/2 cup milk
1 1/2 cups sifted flour (I usually use 1 cup white and 1/2 cup whole wheat)
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt

Combine all the dry ingredients together and set aside. In a separate bowl combine all of the wet ingredients and then add to the dry, stir until combined. Pour the batter into a greased square baking pan, top with the cinnamon topping and bake at 375 degrees for 25 minutes, or until a toothpick comes clean.

Cinnamon Topping

1/4 cup brown sugar
1 tbsp melted butter
1 tbsp flour
1 tsp cinnamon

Combine all the ingredients with a fork, it will be crumbly. Sprinkle on top of the cake batter before baking.

If you are feeling your sweet tooth, here is the recipe for drizzle:

1 tbsp melted butter
1/4 cup milk
1 tsp vanilla
3/4 cup powdered sugar

Beat ingredients together until there are no more lumps. The frosting should be thin enough to pour, but not too thin. Add more powdered sugar or milk as necessary.

Tuesday, March 23, 2010

Fruit Pizza

  • For the pizza crust you will need 1 batch of sugar cookie dough (I prefer homemade, but you could use a mix or the kind you get in a tube)

My favorite sugar cookie recipe:

1 1\4 C. butter-softened
1 1\2 C. sugar
2 tsp. baking powder
1\2 tsp. salt
2 eggs
2 Tbsp. milk
2 tsp. vanilla
4 cups flour

Beat butter in a mixer until smooth. Add sugar, baking powder, and salt and beat until combined.

Beat in eggs, milk and vanilla

Beat in flour, a little bit at a time until everything is combined.

Divide dough in half and roll out on a lightly floured surface until it is at your desired thickness. No refrigeration time needed!

{note: this recipe makes a lot! It was big enough to make two large pizza sized cookies and about a dozen biscuit sized sugar cookies}

  • After you make the dough, roll it out onto a clean surface.
  • To form the round pizza shape, I used a large dinner plate and placed it on top of my dough and cut around it with a butter knife.
  • Place your circular shape onto a round pizza sheet , or on a regular baking sheet as long as it fits.
  • Bake at 375 for about 10 minutes. Be sure to check on it so that it does not overcook.
  • After it is baked, let it cool before putting the toppings on it.

  • The thing about fruit pizza is that you can put whatever fruit and toppings you want on it. It is totally up to you!

I made two different kinds and they turned out really yummy, so I will share what I did for mine.

Pizza A:

Fruit Dip topping:

1 container cool whip
1 6 oz. Yoplait strawberry yogurt

Combine the yogurt into the cool whip and mix well.

Spread evenly over one of the pizzas. Be sure to leave an outer edge for the "crust".


Fresh strawberries
raspberries, blackberries, blueberries ( I used frozen)

Arrange your fruit however you would like. Keep in refrigerator until right about to serve!

Pizza B:

Cream Cheese Frosting:

8 oz. cream cheese (at room temperature)
powdered sugar (I just pour some in until it is the right consistency)
1 tsp. vanilla
1\4 cup pineapple juice

Add all ingredients together and stir with a wooden spoon until creamy. Spread evenly over the cookie, leaving a crust.


4 kiwi sliced thin
1 can pineapple tidbits
1 can mandarin oranges

Arrange the fruit however you would like. Refrigerate until ready to serve.


Monday, March 22, 2010

Pretzel Crusted Chocolate Caramel Brownie Cups


•1 German Chocolate Cake Mix
•1/2 cup sweetened condensed milk
•1 egg
•½ c. butter, melted
•1/2 package of caramels, melted (or caramel ice cream topping)
•1 cup milk chocolate chips

Pretzel Crumble:
•¼ c. butter, melted
•2T. brown sugar
•1 c. crushed pretzels (crush before combining with butter and sugar)


Spray a muffin tin with non stick spray (or place cupcake liners in the tin). Place pretzels, butter and brown sugar in a food processor and pulse until well incorporated. (You could also just place the ingredients into a large ziploc bag and crush using a rolling pin.) Set aside. In a large bowl, mix together the cake mix, egg and butter until smooth. Scoop batter, about two-thirds full, into the muffin tin. Place one tablespoon of the pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set. Immediately after taking the brownie cups out of the oven, pour caramel over the top and sprinkle with milk chocolate chips.

Taco Soup

2 lbs ground beef
One medium onion
(brown and drain)

1 can corn (use juice from can)
1 can kidney beans (use juice from can)
1 can pinto beans (use juice from can)
1 can black beans (use juice from can)
46 oz tomato juice (Note: Don't get the concentrate kind. I once made the mistake of buying one)
1 pkg taco seasoning
1 pkg dry ranch dressing

Put all ingredients in Crock Pot. Cook on low for 6 hours.
Serve with cheese, Fritos or sour cream.

Saturday, March 20, 2010

Honey-Lime Vinaigrette

After preparing a green salad for a dinner we were sharing with friends, I realized that with all the fresh, crisp vegetables such as celery, green peppers, broccoli and cucumber that I put in it, I didn't want to take away from the freshness by using a ranch or creamy dressing. I thought a nice, sweet vinaigrette would pair nicely with my salad.

I found this recipe and I am sure that it will be one that we use again and again. I got rave reviews from my husband, so it must be good!

1\3 cup lime juice

4 tsp. honey

1 T. white vinegar

1\8 tsp. salt

Add all ingredients together and whisk until everything is dissolved.


Friday, March 19, 2010

Easy Goulash

Thanks Lisa for this recipe! My family loved this easy, nothing-to-it dish called Goulash. Many of you may have your own Goulash recipe. This one is pretty straight forward and easy. I wanted to add things to it, but my husband wouldn't let me. And in the end my family yummed it up. But out of curiosity: how do you make your Goulash?

elbow macaroni
ground beef
can of diced tomatoes
can of corn

I wasn't given amounts, so I just did as much as I felt necessary when I made it.

Brown meat while cooking elbow macaroni. Combine cooked meat and macaroni, then add in rest of ingredients. Add ketchup to flavor.

Thursday, March 18, 2010

Parmesan Ranch Chicken

1/2 cup cornflake crumbs
1/2 cup grate Parmesan cheese
1 1/2 ounces dry ranch dressing mix
5-6 boneless chicken breasts

In a shallow bowl, combine cornflake crumbs, Parmesan cheese and ranch mix. Coat both sides of chicken in mix. Place in 9x13-inch pan sprayed with cooking spray. Bake at 350* for 25-30 minutes.

I'm not much of a photographer but believe me, it is better than it looks!

Cheesecake Brownies

1 Box of Brownies Mix + ingredients on Box + 1 extra egg

Cheesecake filling:
8oz Cream Cheese
2 egg yolks
1 tsp vanilla
1/4c sugar

Icing: 8oz Cream Cheese
1 tsp vanilla
1/3c sugar

1. Mix the brownie mix together following instructions on box, adding the extra egg
2. Pour into greased pan
3. Beat the cheesecake filling together until smooth
4. Place cheesecake filling on top of brownie mix and marbleize by cutting cheesecake mixture into brownie mix
5.Follow baking instructions on Brownie Box
6. Beat icing ingredients
7. Once Brownies have cooled, you can flip them over onto a flat serving tray if you would like, then cover with icing and serve

Wednesday, March 17, 2010

French Dip with Italian Attitude

Courtesy of Rachel Ray


1 wide baguette
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
1/2 cup freshly grated Parmigiano Reggiano
1 small onion, chopped
2 large clove garlic, divided, 1 chopped, 1 crushed
1 tablespoon tomato paste
2 cups beef stock
1 sprig of rosemary leaves, chopped (most of the time I skip this)
Salt and freshly ground black pepper
1/4 pound sliced roast beef (we usually do 1/2 lb)
6 slices provolone cheese

Yields: 4 servings

Slice baguette open lengthwise just shy of actually completely splitting it open; you want it to open like a book and stay together. Then cut the bread in half so that you have 2 books. Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesn’t burn! Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little EVOO and cover it with grated cheese.

While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook until the onions start to get soft about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together.

Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top each half with 3 slices of provolone cheese and transfer to the broiler or oven to melt the cheese.

Monte Cristo Sandwich

if you've ever had this you know how DELICIOUS it is, if you have never had it you might think...what the?
  • two pieces french toast (egg and milk mix)
  • two pieces ham
  • two pieces turkey
  • one slice swiss cheese
  • about 1 TBLS of mayo and mustard mixed together
  • powdered sugar
  • raspberry or blackberry or strawberry jam (any kind you want really)

make your standard french toast, spread mayo and mustard lightly on both pieces of french toast. put meat and cheese in the middle and make a sandwich. then grill for a couple more minutes to melt the cheese. cut in 1/2 (very critical!), sprinkle with powdered sugar, dip in jam of choice and ENJOY! yumma.

side note: in authentic monte cristo sandwich's you are supposed to make the sandwich with just regular bread, then cut it into quarters, put toothpicks in it to hold it together THEN batter it in french toast batter and DEEP FRY the whole thing. NOW.... this is DELICIOUS, i didn't do this cuz its not the most healthy thing to do but give it a try, it is OH SO GOOD!

Tuesday, March 16, 2010

cilantro lime rice.


this is a copycat of cafe rio's rice. doesn't taste the same, but still good! i served mine on a cafe rio style salad, but it would be a great side for any mexican dish.

3 cups rice
3 cups chicken broth {you can use water + boullion if you want}
4 tsp garlic, minced
1/2 bunch cilantro, chopped
1 can green chiles
3/4 ts salt
1 Tb butter
1/2 onion, chopped
juice from 1/2 lime

bring broth to a boil and add all the ingredients. cook approximately 20 minutes, or until rice is tender.

i ended up adding some water so it cook could longer. also, this makes a lot! so consider halving it!

Molten Chocolate Cakes

My first official post on this fabulous blog!

These are delicious, melt in your mouth, and rich (I don't believe anything is too rich). Serve them right out of the custard cups to make your guests feel special and individualized. If raspberries were in season and I had some mint growing in my herb garden, I'd add them to the top. Enjoy!

4 squares of Bakers semi-sweet baking chocolate
1/2 c. butter
1 c. powder sugar
2 eggs
2 egg yolks
6 Tbsp. flour
whip cream or vanilla ice cream

Preheat oven to 425 degrees. Butter 4 custard cups and place on cookie sheet. Microwave chocolate and butter in large microwavable on high for 1 minute or until butter is melted. Stir in powder sugar until well blended. Blend in eggs and egg yolk with wire whisk. Stir in flour. Divide batter into the 4 cups. Bake 13-14 minutes or until sides are firm and center is soft. Let stand 1 minute. Run knife around cake and gently tip upside down to release from cup (or keep them in the cup). Sprinkle with powder sugar and add a generous dollop of whip cream or scoop of vanilla ice cream.

Monday, March 15, 2010

overnight oatmeal

so i LOVE oatmeal but it takes too long to cook it in the morning before i run out the door for work. so if you want a warm delicious meal for the whole family, right when you wake up...this is for you!
1C STEEL CUT OATS- it cant be any other kind or it gets TOOO mushy!
4 C. water, milk or 1/2 and 1/2 (i used water)
1/4 C.. brown sugar
1/2 tsp. vanilla
1 TBLS. butter
2-3 TBL. cinn/sugar mix
add in any fresh or dried fruit you want.
cook in rice cooker or crock pot on low for 8-9 hours. (I've done it in both and it worked both times) wake up and ENJOY!

Saturday, March 13, 2010

Low Calorie Banana Muffins

1 cup flour
1 tablespoon baking powder
1\2 teaspoon baking soda
1\8 teaspoon salt
1 cup mashed banana
1\4 cup sugar
1\4 cup applesauce
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon

Combine all the dry ingredients together

In a separate bowl add the remaining ingredients

Slowly pour the dry mixture in with the wet ingredients and mix well

Pour into a greased muffin tin and bake at 350 for 15 mintues

{each muffin has approximately 75 calories and .5 grams of fat}

{I doubled this recipe and it made about 18 large muffins}

{I didn't have regular applesauce, only raspberry flavored, I used that and it still worked out okay, and added a sweeter flavor. After my first dozen muffins, I threw in a handful of chocolate chips to the batter, and I loved how the chocolate chip versions turned out!}

Friday, March 12, 2010

Weekend Waffles

Every Saturday at our house means waffles for breakfast! This is my favorite recipe because they are perfectly crispy on the outside and tender on the inside. That's how we like 'em!

Waffles - From Better Homes and Gardens New Cook Book

1 3/4 cups all-purpose flour (I've used half white, half whole-wheat and they turned out fine)
1 tablespoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup cooking oil (also works with melted butter in a pinch)
2 egg whites

In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center of dry mixture and set aside.

In another bowl beat the egg yolks slightly. Stir in milk and oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).

In a small mixing bowl beat egg whites till stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.

Pour 1 to 1 1/4 cups batter (depends on the waffle iron) onto the grids of a preheated, lightly greased waffle baker (I don't grease, but my waffle iron is pretty seasoned). Serve while warm with anything from fresh fruit and whipped cream to just plain old maple syrup.

* I usually make a double batch and freeze the leftovers. Then just pop them in the toaster when you want to serve during the week.

Thursday, March 11, 2010

Sheila's awesome brownies

My mother-in-law (Sheila) has done so many wonderful things for me over the years, but nothing compares to sharing this recipe for brownies with me. Okay, well she did raise her son to become my wonderful husband, but this definitely comes in second! They are chocolatey and delicious, and I almost always have the ingredients on hand. (Or at least a generous neighbor whose kindness is rewarded in brownies) Oh, and for all of you brownie connoisseurs out there, they are a cake-like brownie. Here we go:

2 cups sugar
1 cup butter
3/4 cup unsweetened cocoa powder
1 tsp vanilla
1 1/4 cups flour
1/4 tsp. salt

Preheat the oven to 350 degrees Fahrenheit.

In a saucepan over low heat, slowly melt the butter.
In a separate bowl mix the sugar and cocoa powder together. Add the melted butter and stir 'till blended. To this, add the eggs and vanilla and mix together. Finally, add the flour and salt to the brownie mixture. Stir just until the flour is incorporated. Put the brownie batter into a greased 13 x 9 inch baking pan. Bake for 40-50 minutes, poke the center with a toothpick at 40 minutes. If it comes out clean they are done. Let cool for at least 1 hour, dust lightly with powdered sugar and serve.

These brownies are very versatile. If you don't have nut allergies at your house, add pecans or walnuts to the batter before baking. Or you could replace the vanilla with mint extract and make mint brownies. These are also delicious with homemade chocolate frosting on top.

Splendid Spanish Rice

This Spanish Rice recipe is so easy and quick, it's hard to believe it would be delicious, too.

I made a batch of this last night to pair with our taco ring we had for dinner, and it was a great addition to the meal.


  • 2 tablespoons oil
  • 2 tablespoons chopped onion
  • 2 cups cooked white rice
  • 2 cups chicken broth
  • 1 cup chunky salsa
Cook your rice before hand, we have a rice maker and I love cooking my rice with it

After rice is cooked set aside for the time being

In a large skillet, heat oil on medium heat. Stir in onions and cook until they are tender

Add your rice to the skillet and mix together with onions for about 20 minutes, or until your rice starts to brown slightly (stir often)
Pour in chicken broth and salsa, stir everything together and cover.

Simmer for about 20 minutes on low until liquid has been absorbed

Saturday, March 6, 2010

Chicken Pesto Pizza

{I apologize that my pictures are never that great, I don't have an eye for that I suppose! But I promise you, this is the best tasting pizza ever!}

1 recipe pizza crust:

  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 1 tablespoon kosher salt
  • Extra-virgin olive oil
  • 3 cups flour, plus more for dusting

Directions for pizza crust:

In a mixing bowl, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time . Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 1 hour.

After dough has risen, roll and stretch into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick.

Chicken Pesto Pizza ingredients:

1 packet of pesto sauce (to make this sauce, you'll need oil--preferably olive oil--and milk)
Any kind of cheese
Diced Tomatos

Cook up the chicken and set aside.

Make the pizza crust according to directions.

While it is being pre-baked (I believe it's like 5 minutes), cook the pesto sauce according to directions. After the crust is done being pre-baked, pour most of the sauce on the crust, and spread it around.

Leave enough of the sauce to mix with the chicken.

After putting the sauce on, cover the top with cheese. And then layer with the chicken, and tomatoes/bacon (we use turkey bacon and it tastes so good)

Cook at 425 for about 18-20 minutes. Enjoy!


Friday, March 5, 2010

The Bon Bon Sandwich

Looooove this sandwich. Why? Because it's super healthy and tastes great. And I don't have to spread messy mayo and mustard on it or cut cheese or tomato slices. My hubby's sister made it for me one afternoon and I fell in love. Hence the reason why I call it "The Bon Bon," her name is Bonnie. :) Thanks Bon!!

Check it...

{had to take a pic of the beautiful avocado. plus it matches my spastic table.}

100% whole grain wheat english muffins
deli sliced turkey (i love this brand)
turkey bacon
sprouts (i told my daughter that fairies eat sprouts, and she was eating them ALL day)

P.S. Even my husband liked this sandwich.

Tuesday, March 2, 2010

easy minestrone.


3 carrots
3 celery stalks
1 small onion
olive oil
2-3 cloves garlic
1/2 tsp red pepper flakes (optional)
2 cans diced tomatoes
1-2 cans kidney beans
4 cups chicken stock
1/2 lb cooked pasta
1/3 cup chopped parsley (reserve 1 Tbsp for garnish)
Parmesan cheese, for garnish

Chop carrots, celery, and onion into a small dice (The smaller you dice, the faster they cook). Saute in large stock pot with a little olive oil over medium high heat until vegetables are soften. Add garlic and red pepper flakes (if you so desire) and saute for another 2 minutes. Stir in tomatoes (don't drain them), beans (drain and rinse these), and chicken stock. Simmer for 10-15 minutes. Add pasta and parsley. Serve. Garnish with a little fresh parsley and Parmesan. Serves 6.

i had no parsley on hand, so that's why there's a lack of green in my picture :)

recipe from here.

candy salad

so i really wish this picture did the dish justice, but it just doesn't. THIS IS SOOOOO GOOD. it is my families favorite salad for pot lucks and really could pass for a dessert. thanks to my friend holly for passing on this little piece of heaven!

1 big bag of spring mix salad.
2-4 heads of romaine lettuce chopped
2 pears peeled and chopped ( i ALWAYS use apples cuz i have them on hand)
1 Cup caramelized pecans- i add more
1 Cup crumbled Feta- i add more
1 Cup craisins- i add more

1/4 C. red onion chopped - i never use red onion
1/2 C sugar
1 tsp dijon mustard
1/2 tsp salt
1/3 C apple cider vinegar
1 C. Vege oil or canola oil
1 1/2 Tbls. poppy seeds
blend onion, sugar, mustard, slat and vinegar in blender. add oil and blend for about 30 more seconds then STIR in poppy seeds. Toss dressing with salad just before serving.

caramel popcorn.


my family always made the chewy variety of caramel popcorn, and this is the first crunchy recipe i've tried. i think i'm completely converted. it was so yummy!

1/2 cup butter
2 cups brown sugar
1/2 cup light karo syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
5 quarts popped popcorn {i popped 1 cup uncooked kernels}

preheat oven to 250 degrees. place popcorn in a very large bowl {i ended up using two}.

in a medium saucepan over medium heat, melt butter. stir in brown sugar, karo syrup & salt. bring to a boil, stirring constantly. boil, stirring often, for 4 minutes. remove from heat and stir in baking soda and vanilla. pour in a thin stream over popcorn, stirring to coat.

place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. {i only baked mine for about 30 minutes because it was perfectly crunchy and delicious by then.} remove from oven and let cool completely before breaking into pieces.