Mom Tobler Chocolate Popcorn

This is my all time favorite quick treat.  If I have to make something up fast this is my "go to" recipe...if you can call it a recipe.  I've used  it so often I need to come up another quick treat or people will start thinking it's the only thing I make.

Ingredients

 I use microwave popcorn  rather than air popped because the salt clings to it better and makes a wonderful "Sweet & Salty" flavor blend.

 I have a chocolate melter...that I love because I can throw my almond bark  in  and neglect it...it melts it at just the right temperature. ( It was a happy find while on a "Goodwill" hunt with Rachel)

But if you don't have a chocolate melter  a heat proof dish in a crockpot or just warm (<200°)  oven works great.(with this method you  can neglect it while doing other things)  Or in the microwave...you just have to buzz it 20 to 30 seconds and stir.   Then repeat until melted.  

Usually I melt about 4 squares of almond bark

While the chocolate is melting I pop the popcorn (usually 4 bags)...transferring it from one bowl to another...so all the "grannies"  fall the the bottom.  I don't want any broken teeth from chocolate covered grannies.

 I get the bowl warm and keep the popcorn warm so the almond bark coats it easily and evenly.  200° just till the bowl is warm or until my almond bark is melted and smooth.

 Coat the popcorn and toss.

 Immediately add peanuts if desired and toss.  Sometime "tossing" uses the spoon and a hand.

 Pour out onto cookies sheets and let cool and the almond bark set.

The towel in crockpot helps prevent the squeeze bottles from melting.  I think I've melted more squeeze bottles than chocolate. 

 Meantime be melting  the desired drizzling chocolate.   A crock pot on low or warm works well.  With careful attention the micowave works good.  Even setting the chocolate outside on the patio cement on a hot Vegas day work great.  

  I always use chocolate and then candy melts in colors that coordinate with the season or holiday.  I like to use squeeze bottles because they are easy to drizzle with, less messy and then I just store the chocolate/melts in the bottles until the next time...then re-melt.

When the chocolate is nice and warm....drizzle quickly.

 If you don't have squeeze bottles zip-lock bags work well.

 Knead the bag to get the chocolate evenly melted and smooth.  Then work the chocolate down to a corner of the bag.

 Snip off a "tiny" corner.

 ...and drizzle.
Let the chocolate set.

Remove from pan into a serving bowl (presentation!)  or bag it up to give to the Home Teaching families (Karl's home teaching families have probably figured out...we don't think ahead enough to make cookies!)

Yummy!

Chicken Salad

Ingredients:
- 6-8 chicken breasts
- 1 tsp salt
- 1- 1 1/2 tbsp dehydrated onion
- 2 cups quartered grapes
- 2 cups diced celery
- 1 small can crushed/ diced pineapple
- package of sliced almonds

Sauce:
- 1 cup mayo
- 2 tbsp sugar
- 1 tbsp red wine or apple cider vinegar
- sweeten with pineapple juice
(optional add ins/ substitutes) 
- 3/4 cup mayo
- 1/4 cup plain yogurt
- 1/4 c sugar
- 1/4 cup red wine vinegar

Directions:
1. Boil chicken in salted water. When done cut into pieces.
2. In a bowl combine dehydrated onion, salt, grapes, celery, pineapple, and almonds.
3. Mix with chicken when chicken is cooked and leave overnight or at least 4 hours. (too chill chicken)
4. Combine sauce ingredients in separate bowl.
5. Combine chicken and sauce. Enjoy!!!!! :)

Cranberry Buttermilk Muffins

ingredients

1 large egg
1 cup buttermilk
1/3 cup vegetable oil
1 cup flour (white or whole wheat)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick-cooking oats
1/2 cup brown sugar, packed
1/2 cup nuts, chopped
1/2 cup dried sweetened cranberries, chopped

 

directions

Beat egg, buttermilk and oil with a whisk. Add remaining ingredients and stir just until blended. Spoon into muffin cups prepared with non-stick spray. Bake at 350 degrees F for about 25 minutes, testing with a toothpick.

Hamburger Soup

Ingredients:
- 3/4 lb ground beef (cooked)
- 1/2 onion
- 2 carrots
- 1 1/2 sticks of celery
- 1/4 cup barley
- 1/2 can of petite diced tomatoes
- 1 cup water
- 1 1/2 cups beef broth
- 1 can tomato soup
- 1 bay leaf
-1 1/2 tsp parsley
- 1/2 tsp garlic (minced)
- 1/4 tsp thyme
- Pepper to taste

Directions:
1. Brown meat. Add to pot (remove grease).
2. Chop Vegetables. Add to pot.
3. Add remaining ingredients. Simmer for at least 4 hours.

Lemongrass Soup

Broth:
- 1 can coconut milk
- 2-3 cups chicken stock
- pinch of salt
- 1 tsp palm sugar (I usually substitute brown sugar)
- 2 stalks fresh lemongrass, wash and chopped in chunks. (If using dry- punch it up with extra lime juice and zest, if your forced to go this route.)
- 3 red shallots, peeled and chucked (I often substitute 3 smashed garlic cloves plus a bit of onion)
- 2 coriander roots, scraped (I usually substitute a pinch of whole coriander seed plus a handful of fresh coriander (cilantro) leaves)
- 1.5 inch chunks of galanga root, chunked (ginger is in the same family but tastes  totally different- galanga TOTALLY makes the favor of this dish. Asian markets should have it. It freezes well too.)
- 3 Kaffir lime leaves, coarsely chopped. (You can substitute lime zest if necessary but it won't be as fragrant and complex)
-1 tsp chili garlic sauce (optional and kind of a cheat but often good.)

Chunks:
-1 lb boneless skinless chicken thighs cut into 1' pieces. (You can use breasts but thighs are juicer and tastier. 
- 1 cup chopped mushrooms (your choice- mix it up)
- 1-3 tbsp fish sauce. (This stuff is pungent- if you're not familiar add incrementally and tatste before increasing. But don't be turned off by the smell. It adds a key flavor that softens when you add it to the soup.)
- 1 can baby corn, drained and chopped (optional)

Finish:
- 1 tbsp lime juice (more if compensating - see notes above)
- 1 handful fresh cilantro, chopped
1.2 cup grape tomatoes halved, or two plum tomatoes chopped. (optional)

Notes: This made the house stink for days but all of the men enjoyed it. :)

Apple Gorgonzola Salad

Ingredients:
- 8 oz of Romaine Lettuce, Chopped
- 1 Granny Smith Apple, Chopped
- 2 tbsp Gorgonzola Cheese, Crumbles (I put it on the side since I don't like cheese)
- 2 oz Walnuts, Chopped
- 1/4 cup dried cranberries
- 1/2 c Italian Vinaigrette

Vinaigrette:
- 1/3 cup white wine vinegar
- 3/4 cup olive oil
- 1 tsp sal
- 3/4 tsp oregano
- 1/2 tsp dry mustard
- 1/8 cup red onion finely chopped
- 1 1/2 tsp garlic, chopped
- a pinch of black pepper
(Place in blender to mix)

Directions:
Toss well. Garnish with slices of apples. SO GOOD!

Parmesan Chicken

Ingredients:
- 1 clove of garlic minced
- 1/2 cup butter
- 1 cup dried bread crumbs
- 1/3 cup dry Parmesan cheese
- 2 tbsp parsley
- 1/4 tsp salt
- 1/4 tsp garlic salt
- 1 large pinch Italian seasoning
- 1/8 tsp pepper
- 2 lbs chicken breast

Directions:
1. Cut chicken into cubes if desired.
2. In a bowl melt butter and mix in garlic cloves.
3. In a separate bowl combine remaining ingredients.
4. Dip the chiken in the butter and then coat in crumbs.
5. Bake in oven at 450F or fry on stove top (which is what we do.)