Monster Munch Popcorn Balls...

 

So, who has their kids Halloween costumes yet?

This little lady right here does...

... and I bought them mid-September.

I know, way too early. Let me explain.

If I didn't buy them, there would be the chance that everything would be picked over. Last year I did just that...... waited too long. I have know idea why. I'm the crazy buying Christmas wrap, decor, candy three months too early.

Anyway, because I waited a little longer than I should have last year, it was a complete nightmare to find my then 11 year old a costume. Plus, it is way too costly to have pretty much anything mailed to the island from a costume company.

So, I decided mid-September was as good a time as any to buy them. I'm glad I did. Now I don't have to deal with all the people shopping for a Halloween costume.

A very good thing.

Why?

Because it gave me time to make these sugar loaded beauties.


Monster Munch Popcorn Balls

• 1 Bag (2.7 Oz.) Microwaveable Popcorn, Light Butter
• 1 Cup Milk Chocolate Chips
• 1-1/2 Cups Candy Corn, Plus Some For Garnish
• 14 Whole Oreo Cookies, Roughly Chopped
• 1/2 Cup Salted Peanuts, Optional
• 1/2 Stick Butter
• 1 Bag (10.5 Oz.) Miniature Marshmallows

Begin by popping your bag of popcorn according to the directions on the box. Then line two cupcake/muffin pans with plastic wrap and set aside. Place your popped popcorn in a very large bowl, making sure to discard any unpopped kernels. Add the chocolate chips, candy corn, chopped Oreos, and peanuts if using; set aside. 

In a medium sized heat proof bowl, melt the butter in the microwave for 45 seconds. Carefully remove the bowl from the microwave and add the marshmallows. Stir to coat, then place the bowl back into the microwave for a few more intervals of 45 seconds until the marshmallows are melted, stirring between each interval. 

Pour the melted marshmallow mixture into the popcorn mixture and with a greased spatula or wooden spoon, stir and coat well. You may need to grease your hands to mix everything evenly. Be very careful not to burn yourself. Next, working quickly, spoon the popcorn mixture into the lined cupcake/muffin pans. Garnish with an extra candy corn. Place in the refrigerator up to 30 minutes to set. Store covered in the refrigerator. Makes 20-24 baseball sized popcorn balls.

Enjoy!

I'm linking this post up to I'm Lovin' It.

Apple Cinnamon Cookie Clouds...

I've been ichin' to do some fall baking.

Since I can't find canned pumpkin right now on island, I figure apples are the next best thing. Besides that, I love baking with apples. The aroma that fills the house is wonderful.

Apples just scream homemade goodness. There's so much you can do with them.

Fritters, streusel, cobbler, pie, candy apples... take your pick.

I figured I would try and make scones with them, but after pulling these lovelies out of the oven, they resembled more of a poofy, airy cookie. Very similar to the pumpkin cookies I would like to share with you...... if only I could get my hands on some canned pumpkin!!!

Anyway, baking these cookies really helped me get over my canned pumpkin frustrations... somewhat.

So, as I anxiously await the days leading up to Thanksgiving and hound inquire about the import of canned pumpkin at my local grocery store, I want you to buy some apples and make these cookies.

I mean, not only do they act as an air freshener, they also taste great!


Apple Cinnamon Cookie Clouds

• 2  Granny Smith Apples
• 1 Teaspoon Lemon Juice, To Keep Apples From Browning
• 3 Cups Bisquick
• 1/2 Cup Granulated Sugar
• 1/2 Cup Dark Brown Sugar
• 1-1/2 Teaspoons Ground Cinnamon
• 1/2 Cup Half & Half
• 1 Whole Egg

Preheat your oven to 350 degrees F.

Peel and chop the apples into small pieces. Place them in a small bowl and drizzle with the lemon juice; set aside. In a large bowl, mix the Bisquick, granulated sugar, brown sugar, and cinnamon together; set aside. In a measuring cup or small bowl, whisk the egg into the half and half. Pour into the Bisquick mixture and whisk to combine. Finally, fold in the chopped apples. Using a medium sized ice cream scoop, drop dollops of the apple batter onto pre-sprayed cookie sheets. Bake for 12-15 minutes. Makes 24-26 cookies. Store covered. 

Enjoy!

Chicken and Cannellini Bean Stew...

Well, this past week I have been trying to eat right and drink a lot of cran-water. Yes, cran-water. I know you are curious, so let me explain.

I decided to try and cut out all processed sugars, starches, dairy, and caffeine. Oh, and salt and pepper.

Crazy, I know.

Anyway, after getting past the first few days with an annoying headache... I'm guessing a sugar/caffeine withdrawal... it went pretty well. I decided to add in some beans for more protein, straying from the meal plan I was following... and just a little bit of cheese.    

I also added the salt and pepper back, because I really can't have my food lacking in salt and pepper. I'm just using less of it.

I'm pretty much eating lots of fruits and vegetables, lean meats, some fish and taking my vitamins.

The cran-water?

Well, this is supposed to cleanse my liver or kidneys or something. I really can't remember. Plus, get rid of cellulite. Cranberry juice and water are both good for you, so when combined... I'm pretty much expecting awesomeness.

I promise I'm not giving up baking. That would be insane, as I find it very therapeutic. I already have a few fall inspired sweets planned for the next few posts.

You're probably wondering if I ate some of that scrumptious bread in the picture... and yeah, I did. I had to. It was calling my name.

So, I'm feeling pretty good, not having my usual late night cravings. Next week I'm planning on walking, for some exercise. I'll let you know how that goes.

While I try to whip myself into shape, here is a great stew that not only tastes good, but is pretty healthy, too!

P.S. I better add that I'm absolutely, positively no doctor or dietician and recommend you speak with your physician before starting your own weight loss program.


Chicken and Cannellini Bean Stew

• 2 Tablespoons of Olive Oil, Divided
• 4 Whole Skinless, Boneless Chicken Breasts
• 1 Teaspoon of Kosher Salt, Or To Taste
• 1/2 Teaspoon of Pepper, Or To Taste
• 1 Small Onion, Chopped
• 2 Cloves of Garlic, Minced
• 2 Stalks of Celery, Chopped
• 1 Can Diced Fire Roasted Tomatoes (14.5 Oz.)
• 2 Cans Cannellini Beans (15.5 Oz.), Drained and Rinsed
• 2 Cans Low Sodium Chicken Broth (14.5 Oz.)
• 1 Teaspoon Dried Parsley
• 1/2 Teaspoon Dried Oregano
• 1 Bay Leaf

Heat 1 tablespoon of oil in a large pot or Dutch oven on medium heat. Season the chicken breasts with salt and pepper. Once the oil is heated, add the chicken and brown on each side. When your chicken has browned, remove to a plate and set aside. Add another teaspoon of oil, if needed, then add the onion, garlic, and celery. Cook until softened, about 5 minutes. Next, add the diced tomatoes, beans, chicken broth, parsley, oregano, and bay leaf. Return the chicken to the pot, along with the drippings to finish cooking. Cover and bring to a boil, then lower the heat to low, and let simmer for 1 hour. Remove the chicken and shred, then return to the pot to simmer an additional 15 minutes; adjust seasonings. Remove and discard the bay leaf. Serve with french bread and butter. Makes 10 servings. 

Enjoy!

I'm linking this post up to I'm Lovin' It Friday's, Seasonal Inspiration and Fusion Fridays.

Potato Cheese Soup...

 

Fall is upon us... well, maybe not me so much. I wish it was, though. As I've mentioned before, I live where it is warm, pretty much year round. The trees do not turn vibrant colors of red, orange, and yellow. No Autumn breezes or trips to go apple picking.

Those are some of the things that I miss from when we lived on the east coast.

While I may not have the fall weather to enjoy, I still have some great fall recipes I like to make. One of them being my mother-in-laws potato cheese soup recipe.

Everything about this soup says comfort. It is the most requested soup recipe in my household. My girls absolutely love it.

Yeah, I'm bustin' out my fall recipes... and I don't care that it's 85 and sunny.

Potato Cheese Soup

• 8 Whole New or White Potatoes, Peeled and Cubed
• 2 Cups Reserved Potato Water, From Cooking Potatoes
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 3 Cups 2% Milk, Divided
• 1 Bag Shredded Mild Cheddar Cheese (16 oz.), Divided
• 1-1/2 Teaspoons Salt, Or To Taste
• 1/4 Teaspoon Pepper, Or To Taste

Begin by placing the peeled and cubed potatoes in a large soup pot. Cover the potatoes with cold water and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork tender. 

While the potatoes cook, melt the butter in a medium saucepan on medium/low heat. Whisk in the flour until combined. Whisk in 1 cup of milk until combined with the four mixture. Turn the heat up to medium high and mix in 2 cups of the cheese. Continue whisking in 1 cup of milk to 2 cups of shredded cheddar cheese. Turn the heat to low and whisk the sauce until it begins to thicken slightly. When you are able to coat a spoon without much sauce dripping off, remove the sauce from the heat.

Once the potatoes are cooked through, drain them, reserving 2 cups of the potato water. Return the potatoes to the pot and add the cheese sauce and the potato water. Place over low heat to stir and warm through. Add the salt and pepper and adjust seasonings to taste. Serve with french bread and butter. Makes 8 servings. 

Enjoy!

Chicken Acapulco...

 

The first time I had this dish it was at my mother-in-law's house for dinner, before my husband and I were married. It is delicious, to say the least.

That's a good thing, too, because this is one of the few chicken dishes that my husband enjoys. Yeah, he and chicken really aren't the best of friends. I mean, he eats it if I cook it, but would definitely prefer something else.

The creamy green chili sauce is so good and tasty... and it's topped with melted monterey jack cheese!

Am I reeling you in yet?

Let my lay it on a little bit thicker.

This dish is so easy you could make a huge batch for company. I'm not kidding you.

Now, I hope that I've persuaded you to try your hand at this dish...

... you won't regret it.


Chicken Acapulco

• 4 Whole Skinless Chicken Breasts
• Salt and Pepper, To Taste
• 3 Tablespoons Butter
• 3 Tablespoons Four
• 1 Cup Sour Cream
• 1 Can (10.75 Oz.) Cream Of Chicken Soup
• 1 Can ( 4 Oz.) Diced Green Chilies, With Juices
• 1/2 Teaspoons Onion Salt
• 2 Cups Shredded Monterey Jack Cheese, Plus Some For Garnish
• 2 Sprigs Diced Green Onion, Plus Some For Garnish

Preheat the oven to 325 degrees (F.)

Place the chicken in a medium baking dish, season with salt and pepper, and place in the oven to pre-cook for 20 minutes. In the meantime, melt the butter in a medium saucepan over low heat. Whisk in the flour until smooth. Add the sour cream, stirring constantly until blended. Do not boil. Add the cream of chicken soup, chilies and onion salt; blend well.

Remove the pre-cooked chicken from the oven and pour the sauce over the chicken. Turn the oven up to 350 degrees and place the chicken back into the oven for 30 minutes. Finally, sprinkle jack cheese and some green onion over the chicken and cook an additional 10 minutes. Garnish with jack cheese and green onion. Serve over white rice or, how we like it, with refried beans and warm flour tortillas.

Enjoy!

I'm linking this post up to I'm Lovin' It.