Tuesday, December 30, 2008
Can't Get the Flu Shot???
Friday, December 26, 2008
Disney on Ice!!!
Wednesday, December 24, 2008
Resume: Experience with assembly
Piggy Pudding Anyone?
Gingerbread cookies
Mmmmm, doughnuts. . .
Tuesday, December 23, 2008
Cookies, Cookies, Cookies!!!
Saturday, December 20, 2008
Snow, what snow?
Wednesday, December 17, 2008
How Much for that Moose Munch?
· 10 cups popped popcorn, I like to pop my own
· 1 1/3 cup brown sugar
· 1 cup butter (no substitutes)
· ½ c light corn syrup
· ½ tsp cream of tartar
· ½ tsp baking soda
· ½ tsp vanilla extract
· ½ c dried cranberries
· ½ c whole almonds, toasted
· 12 oz. white chocolate chips
· 1 tbsp vegetable shortening
Keep popcorn warm in a large bowl in 300° oven. In a heavy saucepan, combine brown sugar, butter, corn syrup, and cream of tartar. Stir until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300°-310° (hard crack stage). Remove from heat; stir in baking soda and extract. Immediately pour over popcorn mixture; toss gently. Spread into two greased 15x10x1 baking pan. Cool completely and break into pieces.
Once popcorn is cool, return to bowl and mix with cranberries and almonds. Melt chocolate chips and stir in vegetable shortening until mixture is smooth. Pour chocolate mixture over popcorn mixture and stir to coat. Spread back into pans, and allow to cool completely. When mixture is cooled and set, break into chunks for serving. Store in an air-tight container at room temperature. Enjoy!
