Caramel Popcorn Balls

These are one of my favorite treats for the Holidays.  I enjoy making these with my family.  We always make these around Christmas.  Enjoy!

Caramel Popcorn Balls

Pop popcorn to make 9-10 quarts, set aside in a large bowl or bowls.  Combine in a heavy pan and bring to a boil, stirring constantly: 

1 pound brown sugar (1 lb. brown sugar = approx. 2-1/4 cups)

1 cup white corn syrup (or half honey, if desired)

Add: 1 cube (1/2 cup) salted butter and stir until melted. Add 1 can sweetened condensed milk and cook to the firm ball stage. Pour over popped popcorn and stir well. Form balls (may want to grease hands with cooking spray first).

Holiday Chocolate Gingerbread Cookies

I loved making these with my mom.  It was fun, especially since it's the holidays.  Personally, my favorite one was the Christmas Tree.  I especially liked decorating them.  My brothers helped and we each made five.  Merry Christmas!

 

Chocolate Cookie Cut-Outs

adapted from Sprinkle Bakes and What a Dish!

1 cup (two sticks) unsalted butter
1 cup plus 2 tablespoons granulated sugar
1 egg
1 tsp. vanilla extract
2 cups plus 1 tablespoon all purpose flour
1 scant cup cocoa powder
Pinch of salt

1. In a stand mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking. Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.

 

2. In a medium bowl, whisk together the flour, cocoa powder and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency.

3. Line a baking sheet with parchment paper.

4. Turn the dough out onto a sheet of wax paper and top with a second sheet. Roll dough into an oblong disc between the paper with a rolling pin. Transfer dough - wax paper and all - to a large cookie sheet. Refrigerate for 1 hour.

5. Remove top sheet of wax paper and roll dough a little thinner (or you may roll dough between the sheets of wax paper.) It should not be sticky, though. You may dust the surface lightly with flour if it is sticky, but not too much! You don’t want streaks of white flour baked onto your dark chocolate cookies.

6. Roll dough to a ¼-inch to ½ -inch thickness. Cut out desired shapes from the dough and transfer to the prepared baking sheet. Be careful not to stretch the cutout shapes or they will be distorted after baking. Refrigerate the cutouts for 30 minutes. This will help the cookies maintain a crisp shape during baking.

7. Preheat the oven to 350°F. Bake the cookies for 15 to 20 minutes. Let cool on the baking sheet for 5 minutes. Transfer to a wire rack. Decorate the cookies when completely cooled. To decorate, we used homemade white frosting, some Christmas sprinkles, and mini M&M's.

Feta Cheese Fingers

These easy appetizers are good and awesome for parties.  I made these all by myself for a family party. 

Feta Cheese Fingers
by A Little Side Dish

Feta cheese, cubed
Green Olives

1.  Take a toothpick and place one green olive and two feta cheese cubes on each one.  Serve.

Orange Chocolate Macarons

These delightful macarons just melt in your mouth and are delicious.  My whole family loved them.  We brought them to a party.  I helped my mom make these. 

Orange Chocolate Macarons
adapted from What a Dish!

110 g almonds meal/flour

200 g powdered sugar
1 scant teaspoon powdered orange food coloring
50 g granulated sugar
100 g egg whites (about 3 egg whites), aged (left out) a day at room temperature

1. Line 2 baking sheets with parchment paper or silicone mats.

2. Pulse almond flour, powdered sugar, and powdered food coloring in a food processor until evenly mixed. Split the vanilla bean in half lengthwise, and scrape the seeds out using a paring knife. Add the seeds to the granulated sugar and whisk to combine.

3. In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites until foamy, then gradually add the granulated sugar and continue to whip until a shiny, stiff, glossy meringue forms (but not dry).

4. Remove the bowl from the stand mixer, and add the almond mixture. Using a rubber spatula, briskly and quickly fold the almond meal into the egg whites. After a few brisk strokes, slow down and then gently incorporate the rest into the batter.You want a batter that flows and "ribbons" for at least 5 seconds.

5. Pour the batter into a pastry bag fitted with a large round tip (I use Wilton 12). Pipe the batter into 1 1/2-inch rounds, spacing them about 1-inch apart. Whack the baking sheets on the counter a few times, then allow to sit at room temperature for about 1 hour, or until a hard shell forms. (While you wait, prepare ganache, below.)

6. Meanwhile, preheat the oven to 280 degrees. Bake the macarons 10-12 minutes, depending on size. (Should be dry and lift away easily from parchment when done.) Allow to cool completely on the pan before using a small spatula to remove them. Match the cookies according to size and pipe filling on half, using the other half to form a sandwich.

Dark Chocolate Ganache

6 oz. mini semi-sweet chocolate chips
3/4 cup heavy cream

1. Place chocolate in a heatproof bowl. In a small saucepan, over medium heat, heat and stir the cream until it barely comes to a simmer. Immediately pour over chocolate in bowl and cover bowl. Let stand for 5 minutes.

2. Then, whisk until combined and smooth. It might take a little bit, but it should turn dark, smooth, and shiny. Set aside to cool until needed. I set it in the fridge, since it needs to be on the thick side for the filling.

Bacon Cheddar Triscuits

I made these for my family for an appetizer party we had.  I did these all by myself.  My mom helped me put them in the oven though.  They were good and easy and we liked them. 

Bacon Cheddar Triscuits
from Nabisco

1 regular box (around 8-9 oz) Triscuit Crackers

1 cup (or more) shredded Sharp Cheddar Cheese

1/2 cup Mayonnaise

1/2 cup Real Bacon Bits

 

1.  In a large bowl, combine cheese, mayonnaise and bacon bits.  Spread onto Triscuits.  You probably will not use all of the Triscuits.

 

2.  Bake at 400 F for about 5 minutes, or until cheese is melted.  

 

Strawberry Smoothie

I had an idea from Jamba Juice and decided to make this smoothie.  This is a delicious smoothie that my family loved.  I really like it too. 

Strawberry Smoothie
my own recipe

1 bag frozen strawberries
1 single-serve container of plain Greek yogurt
handful of frozen raspberries
juice of one lime
about 1/2 cup milk
2/3 cup orange juice

1.  Combine ingredients in blender and blend until smooth.  Serve!

Ice-Cream Sandwiches with Opa's Cookies

This was a delicious treat for me and my family.  I made these with Opa's Cookies that I made before.  I used my mom's camera for this picture!!!  My mom helped put in the ice cream but I did the rest myself. 

Ice-Cream Sandwiches with Opa's Cookies
adapted from Do It Myself Kids' Cookbook
12 chocolate-chip cookies
ice cream, slightly softened (any flavor)
sprinkles

1.  On the bottom of half of the cookies, place a scoop of ice cream.  Top with the other halves, bottom-side touching the ice cream.  Push ice cream out to edges and roll edges in sprinkles so that they stick on the ice cream. 

Opa's Chocolate Chip Cookies

These are delicious cookies that make really good ice cream sandwiches.  That's what we made them for, and we had a hard time not eating them all before that.  This is my Opa's (Grandpa's) recipe.  We only made a half recipe because the whole one makes a lot. 

Opa's Chocolate Chip Cookies
from my Opa; this is a half-recipe

1 cup butter, softened
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups flour
1 1/2 cups oatmeal (like quick oats)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 (10-12 oz) package chocolate chips
3/4 cups chopped walnuts or pecans, optional

1.  Preheat oven to 400 F.  Mix butter, sugars, vanilla and eggs.  Mix well until smooth.  Add flour, salt, baking soda, baking powder, and oatmeal.  Mix in.  Stir in chocolate chips and nuts.  Shape into golf ball size balls and mash down slightly on lightly greased cookie sheet.  Bake 6-8 minutes.  Do not overbake.  Makes about 3 dozen. 

Egg Cream

This was a delicious treat for me and my smaller brother. 

Egg Cream
adapted from Do It Myself Kids' Cookbook

1/2 cup cold milk
1 cup cold seltzer water (sparkling water)
2 tablespoons chocolate syrup

1.  Pour the milk into a tall glass.  Pour the seltzer water on top.  Stir in the chocolate syrup with a long spoon.  Drink right away.

Roast Chicken Salad

Me and my mom made this for dinner one night.  It was very delicious!  The original recipe called for fried chicken, but we used roast chicken (from a grocery store roast chicken).  We used this homemade Buttermilk Ranch dressing, that I blogged about before. 

Roast Chicken Salad
adapted from Do It Myself Kids' Cookbook
roast chicken breast from a rotisserie chicken
1 head romaine lettuce, washed
1 cup cherry tomatoes
1/2 cup shredded Cheddar cheese
6 Tablespoons Ranch dressing

1.  On a cutting board, use a butter knife and fork to cut the chicken into bite-size pieces.  Put the chicken into a bowl. 

2.  Tear the lettuce into bite sized pieces and add to the bowl.  Cut the cherry tomatoes in half and add them too.  Then add the cheese and dressing.  Mix well using wooden spoons. 

Indoor S'Mores

Indoor S'Mores
from the Do It Myself Kids' Cookbook

chocolate frosting
marshmallow creme
graham crackers

1.  Break graham crackers in half to make two pieces out of each one.  Spread one side with chocolate frosting, and the other side with marshmallow creme and press them together.  Serve.

Brownies

My Mom and I made these together.  We all liked them and wanted more.  My mom used her own frosting instead of the recipe's frosting.

Brownies
adapted from Joythebaker.com

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
3 ounces unsweetened chocolate, chopped
1/2 cup packed brown sugar
1/2 cup granulated white sugar
2 eggs
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

1. Preheat the oven to 350 degrees F.  Grease an 8-inch baking dish with butter or shortening.

2. Prepare the brownies: In a medium bowl, whisk together the flour, baking powder and salt.  Melt the butter and chocolate together in a pan set on top of a pot of simmering water. Remove from heat. Whisk the sugars into the mixture. Then whisk in the eggs, yolk and vanilla. Stir in the flour mixture until well incorporated. Fold in the chocolate chips.

3. Pour the batter into the prepared pan and bake for 20 to 30 minutes. Bake until a toothpick inserted into the center of the brownie comes out clean. Remove from the oven and cool completely before adding the frosting.

Chocolate Frosting

1/2 cup butter (1 stick)
3-4 cups powdered sugar
1 teaspoon vanilla extract
milk

1.  Cream the butter and sugar together.  Add vanilla, and as much milk as you need to make it smooth. 

Homemade Ranch Dressing

I liked this and it was easy to make.  My mom really, really liked it too.  It makes a lot.

Ranch Dressing
adapted from Do It Myself Kids' Cookbook

1 cup buttermilk
6 tablespoons mayo
2 teaspoons lemon juice
sprinkle paprika
1 teaspoon fresh or dried dill
1 tablespoon snipped fresh parsley
1/2 teaspoon garlic salt
1/4 teaspoon Dijon mustard

1.  Place a bowl securely on your work surface.  Add the buttermilk and mayo.  Using a wooden spoon, mix together well.  Add the paprika and lemon juice and stir some more. 

2.  Over a cutting board, use scissors to cut the dill (if using fresh) into tiny pieces until you have enough to fill 1 teaspoon.  (If using dried, just measure out 1 teaspoon).  Cut enough parsley to measure 1 tablespoon. 

3.  Add the dill and parsley to the buttermilk mixture and mix.  Stir in the garlic salt and mustard into the dressing and mix well.  Store in the fridge. 

Tiny Trifles

Mostly everyone loved these.  They were easy to make and didn't take very long.  I used strawberries instead of raspberries.  Use whatever you have.

Tiny Trifles

adapted from Do It Myself Kids' Cookbook

20 vanilla wafer cookies

32 raspberries, or 10-15 strawberries, cut up

chocolate syrup

1 small box instant vanilla pudding

2 cups milk

1.  Put vanilla wafers into a ziplock bag and close.  Smash cookies with your hands.  Leave them in larger pieces. 

2.  Place 4-5 small custard cups on a work surface.  Sprinkle some cookie chunks into each one.  Place 4 raspberries/strawberry pieces on each pile of crumbs.  Drizzle a little chocolate syrup onto the berries. 

3.  In a large bowl, make the pudding by mixing the milk with the pudding powder.  Mix with a whisk until completely smooth.  Put the whole bowl into the fridge for 10 minutes. 

4.  After 10 minutes, remove bowl and divide the pudding into the custard cups equally.  Add two raspberries or strawberries to each cup.  Drizzle on some chocolate syrup for the last touch!



Roast Beef Sandwiches on Mini Bagels

My whole family really liked these.  I  made these myself and let them all pick if they wanted mayo, mustard, or butter.  My little brother didn't want meat or pickles so he just had cheese and butter.  My mom wants me to make these again! 

Roast Beef Sandwiches on Mini Bagels
adapted from Do It Myself Kids' Cookbook
makes 6 sandwiches

6 slices deli roast beef
6 mini bagels, split and toasted
6 slices Muenster cheese
6 mini pickles
6 teaspoons mayo (or whatever spread you want)

1.  On a cutting board, place 1 slices of roast beef on each bagel bottom, folding to fit the bagel shape.  Top each piece of roast beef with 1 slice of Muenster cheese, folding again to fit. 

2.  On the cutting board, use a butter knife to cut the pickle in thin slices.  Place on top of cheese on each bagel.  Spread 1 teaspoon of mayo (or other spread) on each bagel top, spreading to the edges.  Place on top of bagel to form a sandwich. 

Raspberry Lemonade

This recipe was fun to make and was yummy.  My whole family liked it and had fun drinking it.  I used frozen raspberries, but you can use fresh. 

Raspberry Lemonade
adapted from Do It Myself Kids' Cookbook

1 cup lemon juice (fresh or concentrate)
1 cup super fine sugar
4 cups water
20 fresh or frozen raspberries

1.  Place a large plastic pitcher securely on the counter.  Add the sugar and the lemon juice to the pitcher.  Using a wooden spoon, stir to dissolve the sugar.  Add 4 cups of water to the pitcher and stir again. 

2.  Get a medium bowl.  Put the raspberries into the bowl and mash them with the wooden spoon.  Don't squish them completely. 

3.  Add the raspberries to the pitcher and stir with the wooden spoon one last time. 

Frozen Honey-Dipped Bananas

I really liked making these bananas.  They were super yummy and super easy.  I did these all by myself! 

Frozen Honey-Dipped Bananas
from Do It Myself Kids' Cookbook

2 bananas
3 tablespoons lemon juice
2 tablespoons honey
1 cup crisp rice cereal, optional
1 cup colored sprinkles

1.  Place a sheet of wax paper on a cookie sheet (with sides).

2.  Peel the bananas.  Use a butter knife to cut them in half cross-wise.  Put 3 tablespoons of lemon juice on the wax paper.  Rub the bananas in the lemon juice.  Stick a wooden stick into the bottom of each banana piece.  Place in the freezer until frozen.

3.  When you are ready to eat, squeeze some honey onto a plate.  Pour sprinkles and/or crisp rice onto another plate.  Twirl the banana pieces in honey, covering as much as you can.  Then roll the bananas in the sprinkles, cereal, or both.  Repeat with each banana pop.