Peanut Butter Caramel Corn

Welcome to October....can you believe it? This is one of my favorite months.  The weather is getting cooler, there's a briskness in the air, cooking my favorite fall foods like soups and stews, fall baking, getting ready for the upcoming holidays.  The first one is Halloween.  We always decorate our front yard for Halloween.  I love sitting on my front porch and giving out candy to all the kids.  


Do you like to have adult Halloween parties?  Here is a Halloween inspired menu from the Cooking Light Virtual Supper Club.  This month's theme focuses on Halloween....the spooky, orange or black.  


I made this "Devilishly Devine Peanut Butter Caramel Corn" which is in the October issue of Cooking Light Magazine.  Making caramel corn is so easy and so addicting to eat.  This one is a little different with the peanut butter and almonds but definitely a yummy treat.  A great little party snack.  


Click here for the original recipe on Myrecipes.com

Peanut Butter Caramel Corn

Slightly adapted from Cooking Light

Ingredients

Cooking Spray

2 tablespoons canola oil

2 regular-size bags of microwave popcorn, popped

1/2 cup sliced almonds

2/3 cup packed light brown sugar

2/3 cup light-colored corn syrup

2 1/2 tablespoons butter

1/2 teaspoon salt

1/2 cup creamy peanut butter

1 teaspoon vanilla extract

Directions

1. Preheat oven to 250 degrees.

2. Spray a jelly-roll pan with cooking spray (better idea would be to use parchment paper and spray the paper with cooking spray)

3. Microwave popcorn according to package instructions.

4. Place popped popcorn in large bowl or pot.  Add almonds.

5. Combine sugar, syrup, butter and salt in a medium saucepan. Bring to a boil. Cook 3 minutes, stirring occassionally. Remove from heat. Add peanut butter and vanilla.  Stir until smooth.  
6.  Spread popcorn with almonds on a large baking sheet.  Drizzle peanut butter mixture over popcorn and toss well.  
7.  Bake at 250 degrees for 1 hour, stirring every 15 minutes.  Cool before breaking apart and placing in sealed container.  


Note:  Everytime you stir the popcorn, more pieces will be coated and the caramel will get harder.

(Print here for recipe)

The rest of our Spooky Halloween Cooking Light Virtual Supper Club menu is below.  Click on their links for more recipe details. 

Mary Ann (Meet Me in the Kitchen) - Sweet Potato and Black Bean Empanadas

Sandi (Whistlestop Cafe Cooking) - Devilish Eggs (Deviled Eggs w/Smoked Salmon and Herbs)

Val (More Than Burnt Toast) - Roasted Squash Soup with Turkey Croquettes

Jerry (Jerry's Thoughts, Musings, and Rants) - Dracula's Revenge (Baked Penne with Sausage and Garlic)

Roz (La Bella Vita) - Chocolate Spiderweb Cookies

This popcorn keeps well in a plastic container.  Great for opening up and grabbing a handful.  And another.  And another.

Enjoy!

Mom's Cooking Club Lesson:  I did not use parchment paper on my baking sheet.  I sprayed it with cooking spray.  My popcorn did stick some when finished baking.  I just used a spatula to get most of the popcorn off the pan.  If I would have used parchment paper, I'm sure it would not have stuck as much on the pan.  The lesson.....use parchment paper.

The Countdown Begins.....12 Weeks of Christmas Cookies 2011

Did I say Christmas Cookies?  12 Weeks of Christmas Cookies?  I know what you are thinking.....how can I be thinking of Christmas when we are just barely out of summer.  Well, this time of year flies by and before you know it, the holidays will be here.  

Last year I participated in the 12 weeks of Christmas Cookies hosted by April from Abby Sweets.  This year I am participating again and it will be hosted by Brenda from Meal Planning Magic.  I hope to share a cookie or treat every week, depending on my schedule.  There will be a blog hop at the end of my post so you can see what others have made.  What a great way to share recipes and hopefully will inspire you to bake some sweet treats for the holiday season.

My first recipe is the classic chocolate chip cookie.  Every holiday cookie plate has to have chocolate chip cookies.  My go to recipe has always been Nestle Toll House Cookies.  But, I'm always game to try different chocolate chip cookie recipes.  This cookie comes from Tate's Bake Shop Cookbook.  It's a thin cookie.  Crusty on the edges but also buttery and chewy.  A really good chocolate chip cookie to share with family and friends.  But then again, have you ever had a chocolate chip cookie you didn't like.  Give this one a try.  I think you'll see them disappear. 

Chocolate Chip Cookies

Recipe by Tate's Bake Shop Cookbook

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter, softened (original recipe calls for salted butter)

3/4 cup sugar

3/4 cup firmly packed dark brown sugar

1 teaspoon water

1 teaspoon vanilla

2 large eggs

2 cups semisweet chocolate chips

Directions

Preheat the oven to 350 degrees.  Grease cookie sheet(s) or line with Silpat.

In a large bowl, stir together the flour, baking soda and salt.  

In another large bowl, cream the butter and sugars.  Add the water and vanilla.  Mix the ingredients until they are just combined.  Add the eggs and mix them lightly.  Stir in the flour mixture.  Fold in the chocolate chips.  Be careful not to overmix the dough.

Drop the cookies 2 inches apart onto the cookie sheet(s) using two tablespoons or a cookie scoop.  

Bake for 12 minutes or until the edges and centers are brown.  Remove the cookies a wire rack to cool.

(Print recipe here)

  

Come back every Thursday for a new Cookie/Treat/Sweet recipe.  Let the countdown begin!

Enjoy!

Mom's Cooking Club Lesson: If you do not have a Silpat, you must butter your cookie pan or your cookies will stick.  I had to butter my pans generously so these thin cookies wouldn't stick and fall apart as I took them off to cool.

Grilled Chicken and Steak Fajitas......Featuring TortillaLand Tortillas

Have you ever heard or tried TortillaLand Flour Tortillas?  If not, I highly recommend that you see if your area sells them.  These are very different tortillas.  They are refrigerated and you make them fresh.  One of the TortillaLand's slogans is, "So Fresh They Haven't Even Been Made Yet".  


I was contacted to sample TortillaLand Flour Tortillas.  They asked if I would focus on a Back to School recipe.  My daughters started High School about a month ago.  We are extremely busy between work and school schedules.  I'm always looking for family friendly recipes that everyone will like.  


My daughters love tacos but I wanted to do something a little more interesting so I made Chicken and Steak Fajitas.  The great thing about Fajitas is that everyone can pick their favorite meat and toppings.  These were a huge hit.  The rub I used on the chicken and steak had wonderful flavor.  My daughters made their own Tortillas in a skillet since it only takes about 60 seconds.  The Tortillas taste so fresh.  We loved them!


Check out TortillaLand's website for their store locator.
http://www.tortillaland.com/where-to-buy/  


Stay up to date on Facebook (facebook.com/TortillaLand) and Twitter (@TortillaLand)


Go to http://www.tortillaland.com/ for recipe ideas, store locator and to enter their current giveaway where you could win 3 iPads!!!


Disclosure:  Representatives for TortillaLand Tortillas provided me samples and information but all thoughts and opinions are my own.  My entire family really like these tortillas.  Thank you TortillaLand!

Grilled Chicken and Steak Fajitas

Recipe by Jamie at Mom's Cooking Club

Recipe for Rub by How to Grill, Steven Raichlen

Ingredients

1 1/2 lbs beef sirloin steak

1 - 1 1/2 lbs boneless chicken breasts

1 tablespoon chili powder

1 teaspoon ground coriander

1 teaspoon coarse salt

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon black pepper

2 limes

1 red bell pepper

1 green bell pepper

1/2 yellow onion

Topping ideas:  salsa, sour cream, diced avocado, shredded cheddar cheese. (Colby and Monterey Jack cheese are also good choices)

Directions

1.  Place the sirloin steak in a glass or nonreactive baking dish.  Place the chicken in a separate glass dish.  Combine the chili powder, coriander, salt, cumin, garlic and onion powders, and black pepper in a small bowl.  Mix well.  Rub this spice blend over the steak and chicken breasts.  Let stand for 10 minutes.  Squeeze the limes over the beef and chicken.  Marinate in the refrigerator for 30 minutes to 1 hour, covered.

2.  Cut bell peppers into strips.  Cut onion in slices.  Saute in skillet with a little olive oil until onions get tender and peppers get a little charred in spots.  Place in a serving dish.

3.  Grill steak until desired doneness and chicken until cooked through.  Let rest a few minutes.  Cut steak and chicken in strips and place on serving platter(s).

4.  Cook TortillaLand Flour Tortillas or warm other packaged tortillas.

5.  Place steak, chicken or both in center of tortillas.  Top with pepper and onion mixture.  Add favorite extra toppings as desired.  Fold up, eat and enjoy!

TortillaLand Flour Tortillas have just 5 simple ingredients: Wheat Flour, Water, Canola Oil, Salt and Sugar.

TortillaLand Flour Tortillas take about 60 seconds to cook. They will puff up as they cook and get lightly golden.

Sauteed Green Peppers, Red Peppers and Onions

The Fajita Spread.....Grilled Chicken and Steak, Peppers and Onions, Salsa, Shredded Cheese, Sour Cream, Avocado.  Serve with freshly made TortillaLand Flour Tortillas for a family friendly meal.

Enjoy!

Mom's Cooking Club Lesson: Does your grocery store carry TortillaLand Flour Tortillas?  If not, then take this Store Manager Product Request Form to your local store. 

See attached link: http://www.tortillaland.com/deliver?id=17 

My grocery store, Publix, does not carry TortillaLand Tortillas so I'm planning on taking this request form to my store manager.

Ham and Swiss Egg Sandwiches......Let's Have Breakfast for Dinner!

Who loves Breakfast?  I do.  Who loves Breakfast for Dinner?  I do.  So, for this month's Cooking Light Virtual Club, I chose the theme of Breakfast foods for dinner.  There's just something fun about breakfast at dinnertime.  It can be savory, salty, sweet or a combination of all these flavors.  Breakfast foods are usually quick to prepare which makes it perfect for those busy nights.  

I love eating eggs, prepared anyway and anytime.  This ham and swiss egg sandwich appealed to me because I usually eat eggs in between toast or a biscuit.  Sometimes, I'll sneak some bacon or a sausage patty in my egg sandwiches.  This is a healthier version.  It was super good.  Easy over egg, sauteed ham slice and swiss cheese....yummy!

Click here for recipe on Myrecipes.com

Ham and Swiss Egg Sandwiches

Recipe by Cooking Light

Ingredients

         Cooking spray (or butter)

        4 ounces thinly sliced lower-sodium deli ham

        4 large eggs

        4 English muffins, split and toasted (I used Honey Wheat)

        4 (1-ounce) slices Emmentaler or Swiss cheese

Preparation

         1. Preheat broiler to high.

        2. Heat a nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add ham to pan; sauté 2 minutes or until lightly browned. Remove from pan. Recoat pan with cooking spray. Crack eggs into pan. Cover and cook for 4 minutes or until desired degree of doneness.  (I made my eggs over easy and I used butter in the pan instead of cooking spray) Remove from heat.

        3. Place 4 toasted muffin halves, cut sides up, on a baking sheet. Top each half with 1 cheese slice. Broil for 2 minutes or until cheese melts. Divide ham among cheese-topped muffin halves; top each with 1 egg and 1 muffin half.

        Note:  I put a small amount of butter on the toasted English Muffins.  Also, the cheese melted much quicker than 2 minutes so check your oven when you melt the cheese.

I hope you enjoy the rest of the breakfast menu from the other members of the Cooking Light Virtual Supper group.

Mary Ann from Meet Me in the Kitchen made a Fig-Swirl Coffeecake.

Val from More than Burnt Toast made Blueberry and Maple-Pecan Granola Parfaits.

Roz from La Bella Vita brought Hash Brown Casserole with Bacon, Onions and Cheese.

Sandi from Whistlestop Cafe Cooking brought a Grits Souffle.

Jerry from Jerry's Thoughts, Musings and Rants made Breakfast Cookies.

Enjoy!

Mom's Cooking Club Lesson: Take your favorite Breakfast dishes and have them for dinner every so often.  Your family will be all smiles when you announce, "It's Breakfast for Dinner night!"

Publix Gift Card Giveaway.......My Favorite Grocery Store!

This Giveaway is now closed.

Congratulations to Sara!....Comment #5.

Thanks to everyone that entered!

I am so happy to be able to share this Publix Gift Card Giveaway with you today.  Publix is my grocery store.  It's where I shop every week.  I love my local Publix and I was ecstatic when they finally came to Pensacola, FL a few years ago.  

From 8/18/11 - 8/23/11, Publix has a promotion called Great Deals on Great Meals.  This event is exclusively at Publix where you can save on some of your favorite food products from General Mills, Unilever and Campbell's.  You can also  pick up some recipe ideas that your family can enjoy.

Go to GreatDealsOnGreatMeals.com for recipe ideas and to download up to $12.00 in coupons.  The coupons are good thru 9/4/2011.  Coupons are also available at your Publix store.  Some of the General Mills products I bought were:  Honey Nut Cheerios, Nature Valley Granola Bars, Swanson Broth/Stock and Green Giant Valley Fresh Steamers.  

General Mills through MyBlogSpark was generous to provide me with a $25.00 Publix Gift Card so I could purchase some of my favorite products during the Great Deals on Great Meals event.  

They also offered me another $25.00 Publix Gift Card to giveaway to one of my readers.  Who couldn't use some free money to spend at the grocery store?  

To enter:  Please leave me a comment telling me what product you would buy from the Great Deals on Great Meals campaign.  Go to this link, http://bit.ly/PublixGDGMSummer to see what General Mills products are featured.  

Giveaway ends on Tuesday, August 23rd, 2011, at 11pm Central Time.

I will pick a winner using Random.org and will announce the winner next week.

Giveaway open to U.S. residents only.

If you do not have a blog, you can still enter.  Just leave an email address in your comment.

Disclosure: The Publix gift card, information and giveaway have been provided by General Mills through MyBlogSpark.  But, all of my opinions are my own.  I do shop at Publix every week and it is my favorite grocery store.

   

Mom's Cooking Club Lesson:  Publix is located in 5 states - Florida, Alabama, Georgia, South Carolina and Tennessee.  If you have a Publix in your town, please enter this gift card giveaway.  If you don't have a Publix in your state but you have a friend or relative that does, you can still enter and win it for them.  A $25.00 gift card would make a great gift.  Good luck!  

Grilled Tomato and Mozzarella Naan Pizza

Naan Bread. Pesto. Tomatoes. Fresh Mozzarella Cheese. A Grill.

One fantastic meal!

I got the inspiration for this dish from my sister-in-law, Aggie, who made these Grilled Veggie Naan Pizzas with Pesto Sauce.

I made mine with fresh mozzarella, tomato slices and pesto.  We loved the slightly charred and crunchy crust that you get when grilling the Naan Bread.  An easy weeknight meal or cut into pieces for an appetizer.  

Give these "different" pizzas a try.....I know you will enjoy them!

Grilled Tomato and Mozzarella Naan Pizza

Recipe adapted from Aggie's Kitchen   

Ingredients

4 Naan Flatbreads (found in deli section or speciality breads)

8 tablespoons pesto, homemade or store bought (I used Classico brand)

2 large tomatoes, sliced

Fresh Mozzarella, sliced (from deli or speciality cheese section)

olive oil

Preparation

Preheat grill to medium heat.  Brush one side of Naan Bread with olive oil.  Place side with olive oil down on grill rack.  Grill for a few minutes until bread starts to get light grill marks and is slightly crisp.  Take off grill, place on baking sheet(s) and set aside.

Spread 2 tablespoons pesto on each of the non-grilled sides of the bread.  Top with mozzarella cheese and tomato slices.  Close grill and cook for about 5 minutes or until cheese is melted. 

Remove from grill and cut into slices.  

Enjoy!

Mom's Cooking Club Lesson: Personalize these individual pizzas with your favorite toppings.  Mushrooms, Bell Peppers and Pepperoni are some other 

   toppings I want to try.  If you're not a fan of pesto, use some tomato or pizza sauce.  

Spinach-Pasta Salad

Here's a quick and light side dish to make for your next picnic or outdoor gathering.  Healthy baby spinach, mini bow-tie pasta, red onion and a tasty vinaigrette are all the ingredients you need.


My monthly "meet-up" with the Cooking Light Virtual Supper Club is a menu for a Summerfest Beach Party or a summer picnic.  These Cooking Light recipes would be perfect to celebrate the season of summer.  


Click here for the Spinach-Pasta Salad recipe on Myrecipes.com 

Spinach-Pasta Salad
Recipe by Cooking Light 

Ingredients

• 1/2 cup mini farfalle (bow-tie pasta)
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 2 garlic cloves, minced
• 3 cups baby spinach
• 1/4 cup chopped red onion

Preparation

• 1. Cook mini farfalle according to package directions. Drain. Rinse with cold water; drain.
• 2. Combine olive oil and next 5 ingredients in a large bowl, stirring well with a whisk. Add garlic vinaigrette, spinach, and onion to pasta.

What else is on on the Summer Beach Party menu?  See the other recipes below and check out the details from the rest of the group.

Jerry (Jerry's Thoughts, Musings and Rants) brought the appetizer - Grilled Pepper Poppers

Roz (La Bella Vita) came with a salad - Panzannella with Tomato, Bacon and Basil Salad

Val (More than Burnt Toast) provided the main dish - Oven Fried Chicken

Sandi (Whistlestop Cafe Cooking) did a side dish - Orange Flavored Couscous

Mary Ann (Meet Me in the Kitchen) brought the dessert - Lemonade Layer Cake

Hope everyone is having a wonderful summer!

Enjoy!

Mom's Cooking Club Lesson:  Dress the salad just before serving to keep the spinach fresh and from getting wilted.  And if you are not a fan of red onion, leave it out.  It will still be a flavorful side dish.