rulees with the caramel corn and serve.
Carmel Corn:.
Active: 15
Beat together corn and eggs with a little
In a sauce pan add brown sugar, butter, corn syrup, salt, and flavorings.
Boil 5 minutes; stir so it doesn't burn.
Take off heat and add baking soda.
Pour over 5 cups popped corn; she adds 12 cups is what recipe says.
Peanuts may be added but you could substitute other nuts if you wanted to.
Put on a cookie sheet or two 9x12 pans.
Bake; stir at least 2 times in 250 degree Fahrenheit oven for 1 hour.
After cooling can be stored in airtight containers.
Sticky while hot but dry when cooled.
lding the stem of the corn, using a sharp straight
Directions
Heat oven to 250 degrees.
In a heavy saucepan over medium heat, combine first 4 ingredients stirring constantly until it boils.
Boil for 5 minutes without stirring.
Remove from heat; stir in baking soda, add vanilla. Stir well.
Pour over popped corn and mix thoroughly coating all the popcorn.
Pour coated popcorn into a large roaster or sided pan and bake for 1 hour stirring every 15 minutes.
Remove from oven; cool completely. Break apart and store in tightly covered container.
ish.
Assembling your best Fish Taco - Recipe works best as a communal
Prepare Caramel Corn:
Combine brown sugar, butter,
Combine sugars, margarine, syrup and salt in a 2-quart cup. Microwave on High 2 minutes; stir.
Microwave again 2 minutes.
Be careful.
Add baking soda.
Stir well with a wooden spoon. Immediately pour syrup over popcorn in bag.
(When you are pouring syrup over corn, put the popcorn in a brown bag.)
Fold the bag down 2 or 3 times.
Microwave on High 1 minute; remove and shake bag.
Microwave for 1 minute; remove and shake bag.
Microwave 1 minute; pour onto wax paper.
Add the first 5 ingredients to a saucepan; stir to combine.
Bring to a boil; stir frequently.
Lower heat; stir occasionally.
In a small bowl, whisk together the margarine and flour until smooth; add to corn mixture.
Continue to cook and stir constantly until thickened.
Melt butter, stir in brown sugar, Karo and salt.
Bring to boil; stirring constantly, then boil 5 minutes without stirring. Remove from heat and stir in vanilla and soda.
Pour over popped corn; mix well.
Place in pans.
Bake in 250\u00b0 oven for 1 hour. Stir every 15 minutes.
Cool, then store in airtight containers.
ay leaf.
Add Chicken,corn, bacon, cayenne and roasted red
Shuck and remove silk from corn.
Place corn in boiling water and let water return to a boil and boil 1 minute.
Remove corn from water and place in cold water (I use my sink).
Cut corn from ear to make 8 cups.
To 8 cups cut corn add the water, sugar, melted margarine, and salt.
Portion into freezer containers or bags and enjoy the rest of the year.
Empty corn into small casserole dish.
Crush saltines in your hands and put into corn.
Add salt and pepper and stir.
Sprinkle paprika on top. {remember- salt, pepper and paprika are to your taste. Everyone is different}.
Bake in 350 degree oven for 30 minutes.
Enjoy!
Cut corn off of cob.
Dice all peppers into small cubes.
Add white pepper and fry in butter until peppers are tender.
Mix oil, sour cream and muffin mix; add corn and cheese.
Bake at 375\u00b0 for 35 to 40 minutes. Add 1 cup grated cheese on top; bake until cheese is melted.
Spread corn over bottom of 3 1/2-4 quart slow cooker. Top with cream cheese cubes.
Mix remaining ingredients; pour over corn and cream cheese.
Cover and cook on high heat setting for 2-3 hours until creamy. Stir well before serving.
Remember in a crockpot DO NOT lift that lid. It will cool down each time.
Little more for doubling and 1 1/2 to 2 hours more for tripling. You can start this cooking hours in advance and plug in at end of counter and not have to bother with it at all as you prepare other dishes.
Note:
One-half cup popcorn equals 1 1/2 quarts popped corn.
Cook onion in butter until lightly browned; add flour and seasonings.
Mix well.
Stir in corn, baking powder and egg.
Pour into buttered casserole.
Cover with cracker crumbs.
Bake at 350\u00b0 for 30 minutes.
Melt butter and set aside.
In large bowl, whisk together flour, corn meal, sugar, baking powder and salt.
Combine eggs and milk and melted butter.
Pour into flour mixture.
Blend with wooden spoon.
Batter should be moist but not runny.
With spatula, spread into greased 9 x 13-inch casserole.
Bake in center rack of oven at 350\u00b0 until toothpick tested in center comes out clean. Allow to cool 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.