Peppermint Bark Popcorn

16 C popped popcorn (fresh, or about 2 bags microwave popcorn)
1 lb almond bark
1 6 ounce box candy canes, crushed
2 teaspoons peppermint extract
3/4 cup semi-sweet or dark chocolate chips

1. Pop the popcorn! Place popcorn in a very large mixing bowl.
2. Melt almond bark according to package instructions.  When completely melted, add extract or peppermint oil.  If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
3. Pour melted almond bark mixture over popcorn and pour crushed candy canes on top.  Stir to evenly coat.  Pour popcorn out onto waxed paper, parchment, or foil and spread out.
4. Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth.  Drizzle over popcorn mixture. 
5. Let mixture dry completely until chocolate and almond bark are hardened.   You may place in the fridge to speed process along.When chocolate is hardened, use your hands to break up popcorn into chunks.

Recipe from Our Best Bites:  http://www.ourbestbites.com/2008/12/peppermint-bark-popcorn/

Cinnamon Bun Popcorn

12 C popped popcorn
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark

1. Preheat oven to 250 degrees.
2. Pop the popcorn!
3. Place popcorn and chopped pecans in a large bowl and set aside.
4. Combine brown sugar and cinnamon in a big, microwave-safe bowl. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything.  Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
5. Remove from the microwave and add in vanilla and baking soda.
6. Pour the mixture over the popcorn and pecans. Stir until everything is well coated.Spread popcorn mixture onto a foil-lined jelly roll pan.
7.  Place in oven and bake for 30 minutes, stirring every 10 minutes.
8. After 30 minutes, take a piece out and let it cool. If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a final stir and let it cool off for a bit.
9. Melt your almond bark (according to the package directions) and drizzle the melted almond bark over the popcorn mixture.
10. When it’s hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!

Recipe from Our Best Bites: http://www.ourbestbites.com/2009/09/cinnamon-caramel-corn-with-pecans-white-chocolate-aka-cinnamon-bun-popcorn/

Peanut Butter Cup Popcorn

2 bags of Simply Salted (or similar) popcorn (or about 20 cups of popped popcorn)

2 c. honey roasted peanuts

3 c. peanut butter chips (I used Reese’s)*

2/3 c. semi-sweet chocolate chips *

1 Tbsp. vegetable shortening or oil

 

1. Pop the popcorn!

2. Place the peanuts and popped popcorn in a very large bowl. 

3. In a microwave-safe bowl, combine the peanut butter chips and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. 

4. Drizzle the melted peanut butter chips over the popcorn and peanuts and toss to combine.Spread the popcorn onto a wax paper-lined baking sheet. 

5. In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, mashing the bag every 20-30 seconds). Cut a small corner in the Ziploc bag and drizzle the chocolate over the popcorn. 

6. Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along). When done, break the popcorn into small pieces and enjoy!

 

Recipe from Our Best Bites:  http://www.ourbestbites.com/2010/08/peanut-butter-cup-popcorn/

Lasagna Soup

I love lasagna. It's one of my very favorite meals. But it's hard to make gluten free. The noodles are hard to find, they get soggy, etc. This soup definitely can't substitute for real lasagna, but it's very good. 

2 teaspoons olive oil
1 1/2 lbs Italian Sausage (I use Italian Turkey Sausage)
3 cups chopped onions
4 garlic cloves, minced
2 teaspoons dried oregano
optional: 1/2 teaspoons crushed red pepper flakes
2 Tablespoons tomato paste
28-ounce can diced tomatoes, preferably fire roasted
2 bay leaves
6 cups chicken broth
8 ounces gluten free pasta
1/2 cup chopped fresh basil, or a heaping tablespoon dried basil
salt and freshly ground pepper to taste
8 ounces ricotta cheese
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
a few cracks of black pepper
shredded mozzarella for sprinkling on top

 1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces and cook until browned and cooked through. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes.   If you’re using dried basil, add it at this point.  Cook for about a minute. Add tomato paste and stir well to incorporate.

2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.  You can add the dry pasta to the soup in the last 8-ish minutes of cooking, or do as I prefer, and cook the pasta separately and add to individual servings. Right before serving, stir in fresh basil if you’re using fresh, and season to taste with salt and freshly ground black pepper.

3. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

4. To serve, place a generous dollop of the ricotta mixture in each soup bowl, add pasta if you cooked it separately, and ladle the hot soup over the cheese.  Let it sit for a minute for the cheese to get all melty, sprinkle mozzarella on top if desired and eat up.

Recipe from Our Best Bites:  http://www.ourbestbites.com/2012/12/lasagna-soup/

Sweet Rolls

I've been gluten free for two and a half years. That's long enough to learn how to cook, start a recipe blog, and find a way to safely enjoy a delicious but gluten free version of almost all of the glutenous foods I behind. But despite my best efforts in the kitchen, I still hadn't mastered sweet rolls and I was starting to get pretty desperate. I love Eleanor's Bake Shop and their delicious cinnamon rolls, but I just don't make it there very often. I needed to be able to make my own sweet rolls for special occasions like Christmas morning.
I'm happy to announce that I finally have a recipe good enough to use myself on a regular basis and good enough to post here. I'll divide the credit for this amazing recipe between the Pioneer Woman and Grandpa's Kitchen.
(You might be tempted to alter the ingredients or process just a bit because you have skim not whole milk, margarine not butter, or another flour mix, or because you are in a bit of a hurry. Do so at your own risk. And don't say I didn't warn you if they don't turn out because you didn't follow my instructions.)

Basic Dough (makes 12 rolls)
2 cups whole milk
1/2 cup sugar
1/2 cup canola oil
1 tablespoon yeast (invest in the good stuff, and keep it in your fridge)
5 cups Grandpa's Kitchen Flour blend, plus extra for rolling out the dough
1/2 tablespoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

1. Mix milk, sugar, and oil in a large pot. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer that lukewarm but not hot. Test it on your wrist. If it feels hot, you're not ready for the next step. Be patient!
2. Sprinkle yeast over the surface of the liquid, then add 4 1/2 cups of flour. Stir gently until totally combined. Your dough will be very wet and sticky. Cover with a clean tea towel and allow to sit for one hour.
3. Add 1/2 cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough makes it easier to handle.)
4. Preheat oven to 375 degrees. Butter a large baking dish generously.
5. Turn the dough onto a floured surface. Roll into a rectangle. Roll as thin as possible.
6. Top with filling of your choice - see below.
7. Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 inch tick rolls and lay the slices, cut side down, into the buttered baking dish.
8. Allow to rise 20 minutes, then place in the oven and bake for 15 to 20 minutes or until deep golden brown on top.
9. Top with frosting while warm and enjoy!

Filling ideas:
- Cinnamon rolls: butter, cinnamon, and brown sugar (raisins optional)
- Lemon blackberry: butter, zest of 2 lemons, sugar and one cup blackberries (blueberries or raspberries would work too)
- butter, sugar, and orange zest
- butter, apples, cinnamon, and nutmeg

Original Pioneer Woman recipe found here: http://thepioneerwoman.com/cooking/2012/11/blueberry-lemon-sweet-rolls/