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Caramel Corn

Caramel Corn, the year around snack

Julia Ann’s Caramel Corn

Caramel Corn

Julia Ann
An all-time family treat at any time. A big bowl to gather around and share the sweet crispy carameled corn with friends, family and co-workers.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Appetizer, Snack
Cuisine American
Servings 4 -5 quarts
Calories 828 kcal

Ingredients
  

  • 5-6 quarts of unsalted popped corn put into a lightly greased large pan.
  • 1 cup butter
  • 2 cups light brown sugar
  • 1/2 cup white corn syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda

Instructions
 

  • Preheat oven to 200 F.
  • Combine all ingredients except baking soda into a heavy 4 quart sauce pan.
  • Stir lightly to blend.
  • Bring to a boil and boil for 5 minutes.
  • Stir.
  • Remove pan from the heat.
  • Add 1/2 teaspoon baking soda.
  • It will bubble up and turn a lighter color, stir to blend.
  • Pour over the popped corn, stir to coat the popcorn.
  • Put into the oven, remove every 15 minutes to stir the mixture to coat with the syrup.
  • Remove from the oven, let cook, store in air tight container

Nutrition

Calories: 828kcalCarbohydrates: 108gProtein: 1gFat: 46gSaturated Fat: 29gCholesterol: 122mgSodium: 573mgPotassium: 160mgSugar: 107gVitamin A: 1418IUCalcium: 105mgIron: 1mg
Tried this recipe?Let us know how it was!

I used an old cast iron kettle from a pressure cooker. It was great until the handle would not hold steady. I had to go to modern steel kettle, To me, not the same. However I know several friend that use the microwave to fix this Caramel Corn. Too set in my ways to change. However you do it: enjoy with friends and family. That the real reason for Caramel Corn.

One of my favorite Holiday fixings: Caramel Corn for the family, friends and co-workers. If you don’t have a specialty consider Caramel Corn with the buttery, brown sugar covering.

Enjoy the sweet crunchy treat of Julia Ann’s Caramel Corn

To make your Caramel Corn extra special, add so goodies to it: such as peanuts, and almonds while mixing the hot caramel sauce. After it cools and is broken up into pieces, add dried cranberries, or other fruit of your tastes. Best to make 2 recipes of the Caramel Corn as it does not last long.

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience.

©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Roasted Red Pepper Deviled Eggs

Deviled Eggs

Roasted Red Pepper Deviled Eggs are a fancier way to decorate your Easter Dinner table. It is a big deal to have all the familiar dishes and these may differ with your family of origin. Families enjoy to gather for holidays and celebrations whenever and wherever. Introduce the family to Roasted Red Pepper Deviled Eggs.

Ready for Easter Dinner
Ready for Easter Dinner, picnic or carry-in dinner.

Roasted Red Pepper Deviled Eggs

Julia Ann
Deviled Eggs decorated with roasted red pepper, an Easter favorite, picnic and pitch-in dinner standbys. Deviled with some hot pepper sauce.
Prep Time 30 mins
Total Time 16 d 5 hrs
Course Salads
Cuisine American
Servings 12
Calories 58 kcal

Equipment

  • sauce pan, bowl, spoons

Ingredients
  

  • 6 hard boiled eggs
  • 2 tbsp mayonnaise
  • 2 tsp yellow mustard
  • 2 tbsp pickle relish heaping spoonfuls
  • 6 drops Tabasco sauce
  • to taste salt and ground pepper
  • 2 tbsp roasted red pepper thinly sliced
  • 1 tsp cilantro chopped

Instructions
 

  • After boiling eggs, cut lengthwise, putting yolks into a bowl.
  • Mash the yolks to medium size pieces.
  • Add the remaining ingredients except roasted red peppers and cilantro.
  • With a wire whisk, beat yolks and ingredients until smooth.
  • Fill the egg white cups using a pastry bag with large decorative tube.
  • Add thin slices of roasted red pepper across top.
  • Decorate plate with chopped cilantro.
  • Refrigerate until ready to serve.

Notes

Put whole hard boiled eggs in a jar of pickled beet juice to dye the eggs pink.
The egg yolk mixture can be put into a small plastic bag with corner snipped off to use as a bag to fill the egg whites instead of a pastry bag.
©2007-2019 Netta Belle’s Choice® cookbookinabox®“ Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com  All rights reserved.

Nutrition

Calories: 58kcalCarbohydrates: 1gProtein: 3gFat: 4gSaturated Fat: 1gCholesterol: 94mgSodium: 129mgPotassium: 35mgFiber: 1gSugar: 1gVitamin A: 143IUVitamin C: 2mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!

Decorated eggs are a symbol of Easter and often synonymous with the Easter Egg Hunts, chocolate Easter eggs, and Easter baskets and chicks.  Deviled eggs are a popular menu item for Easter Dinners.  The mixed greens blog.com/2009/07/22/seasons-eating-what-is-deviled-egg/ did the research on the meaning of deviled.  In 18th century England any food that had a spicy condiment was referred to as ‘deviled’.  Mustard is the spicy condiment in cookbookinabox® recipe of Roasted Red Pepper Deviled Eggs.

Links: Honey-Bacon Cheese Deviled Eggs from With a Blast Deviled Egg Salad Recipe from Simply Recipes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox

©2007-2019 Netta Belle’s Choice® cookbookinabox®“ Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com  All rights reserved.

Valelntine's Trea

Skillet Chocolate Fudge

 

Valelntine's  Trea

Valentine’ THE HOLIDAY FAVORITE

 

Valentine’s Day and Christmas

 

Skillet Chocolate Fudge

Skillet Chocolate Fudge

 

Valentine and Christmas Candy or any candy is now my favorite, however this was one recipe which  begs to be tried.  Skillet Chocolate Fudge is an old recipe found in a box of recipes stored and forgotten.  It is easy and quick; it does not use a candy thermometer to know when it is ready.  Using the electric skillet at 280 F  does it for you.  

Here Is Skillet Fudge!

Please note due to technical problems, use only 1 line of ingredients when you see duplication of same ingredient.  

 
Prep time
Cook time
Total time
 
A quick and easy chocolate fudge recipe made in a skillet.
Author:
Recipe type: Candy
Cuisine: American
Serves: 2 pounds
Ingredients
  • 2 cups sugar
  • 2 cups sugar
  • 3 tablespoons butter
  • 3 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon salt
  • 1 cup evaporated milk
  • 1 cup evaporated milk
  • ½ cup miniature marshmallows
  • ½ cup miniature marshmallows
  • 1½ cups semi-sweet chocolate bits
  • 1½ cups semi-sweet chocolate bits
  • ⅔ cup chopped pecans
  • ⅔ cup chopped pecans
  • 1 teaspoon vanilla extract
Instructions
  1. Prepare a 9 x 9 inch pan lined with aluminum foil and/or well buttered.
  2. Combine the first 4 ingredients into an electric skillet.
  3. Set the temperature at 280 F.
  4. Stirring to blend, bring the ingredients to a boil.
  5. Boil for 5 minutes while stirring constantly.
  6. Turn the skillet off.
  7. Add the marshmallows, chocolate chips and vanilla.
  8. Stir until the marshmallows and chocolate chips are melted and blended smoothly.
  9. Pour the candy into the prepared pan.
  10. Cool.
  11. If poured into pan lined with aluminum foil,, lift out and cut into squares.
Notes
Milk chocolate, dark chocolate or white chocolate chips can be used in place of the semi-sweet chocolate chips. ......................................................................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

There are so many  fudge recipes available on the internet, cookbooks, newspapers and magazines.  I am certainly this has been viewed and used many times.  My original recipe was published in a small booklet put up by the Indiana Public Service in  1977.  What is so special about this,  I made it and it fudged!  I hope you try it and enjoy.

Skillet Chocolate Fudge

Skillet Chocolate Fudge

 Happy Holidays to you from cookbookinabox!

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 cookbookinabox BBQ Sauce

Here is the “go-to barbecue sauce” for all seasons:  cookbookinabox® BBQ Sauce, a sweet, tangy and lip-smacking sauce for chicken, beef, pork of other meats if you desire. This is a great sauce to use as a condiment on eggs, fried potatoes, or sandwiches. 

Turkey and Sausage Meatloaf

Turkey and Sausage Meatloaf with cookbookinabox BBQ Sauce

In the good old summertime we think of picnics, parties, and patio barbecues.  Some sauces are terrific to add to poultry and meats baked in the oven or in slow-cookers all year around. 

 

cookbookinabox Bar-B-Que Sauce

cookbookinabox BBQ Sauce

Julia Ann
A sweet, spicey and tangy sauce to dress up meats for indoor or outdoor barbecue. It also makes a great condiment for sandwiches, use in sloppy joes, on omelets, and fried potatoes.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course sauce/condiment
Cuisine American
Servings 3 cups

Ingredients
  

  • 2 cups ketchup
  • 1/4 cup molasses mild flavor
  • 1/4 cup lemon juice
  • 1/4 cup light brown sugar
  • 3 tablespoons soy sauce light sodium
  • 1/4 teaspoon of hot pepper sauce
  • 1/4 cup Dijon mustard
  • 1/4 teaspoon granulated onion
  • 1 tablespoon Worcestershire sauce
  • optional 1/4 teaspoon powdered garlic
  • optional 1 tablespoon mesquite liquid smoke

Instructions
 

  • Mix ingredients in a medium heavy pan;
  • Whisk to blend well.
  • Heat the sauce over mediium heat, whisking to prevent sticking.
  • Cover while simmering over low heat for 20 minutes.
  • Pour into a quart or 2 pint jars, put on lids and allow cool.
  • Keep in the refrigerator and ready for use.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

Check out another great sauce: Maple Mesquite Bar-B-Que Sauce

cookbookinabox Bar-B-Que Sauce

cookbookinabox Bar-B-Que Sauce

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

 

Sugar Cookie Recipe

Sugar Cookies are special treats for holidays.

Ready for serving and eating.

Shamrock Sugar Cookie Recipe

To add a special flare to a holiday it is fun to have special Sugar Cookies Recipe to highlight the day, especially if you have children.  I missed February with red hearts Sugar Cookies, so I tried for March with the green Shamrocks.

A perfectly cut shamrock for coloring.

A perfectly cut shamrock for coloring.

Since my children are out of state and my grand-girls do not live nearby, I am not as prone to make the rolled cookies.  We are kids at heart, so my husband and I enjoyed every Shamrock Sugar Cookie.  

Thanks to Betty Crocker for this Sugar Cookie recipe.

See the How-to  Make Sugar Cookies, a blog in pictures.

Sugar Cookie Recipe

Julia Ann
A Sugar Cookie recipe to make for any holiday with a cookie cutter and iced with an easy creamy icing.
Prep Time 4 mins
Cook Time 6 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 5 dozen

Ingredients
  

  • COOKIE DOUGH
  • 1 ½ cups sifted confectioners’ sugar
  • 1 cup butter
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon almond flavoring
  • 2 ½ cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon cream of tartar
  • CREAMY I
  • 1 cup sifted confectioners’ sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla or almond, peppermint, coconut or lemon
  • 1 ½ tablespoon cream or 1 tablespoon of water
  • food coloring

Instructions
 

  • COOKIES
  • In mixing bowl, cream sugar and butter.
  • Add egg and flavorings, mix thoroughly.
  • In smaller bowl, measure the flour, soda and cream of tartar together, whisk or sift.
  • Blend in the dry ingredients.
  • Refrigerate 2-3 hours.
  • Preheat the oven to 375 F.
  • Divide dough in half and roll 3/16-inch thick on lightly floured pastry cloth.
  • Cut with cookie cutter or cut shapes with a knife.
  • Sprinkle with sugar.
  • Place on lightly greased baking sheet or on pans lined with parchment paper.
  • Bake 7 to 8 minutes or delicately golden.
  • Makes 5 dozen 2 to 2 1/2 inch cookies.
  • CREAMY ICING
  • Blend sugar, salt, flavoring (try almond, peppermint, coconut or lemon)
  • Add cream to make it easy to spread.
  • Tint with a few drops of food coloring.
  • Spread on cookies with spatula or pastry brush.
  • Makes icing for 3 to 5 dozen cookies, depending on size.

Notes

Mary’s Sugar Cookie Recipe from Betty Crocker’s Cooky Book. 1971…..Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. 2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”Netta Belle’s Choice®The Art of Gourmet Cookery® and cookbookinabox®. All rights reserved.
Tried this recipe?Let us know how it was!
Netta Belle's Choice cookbookinabox

©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.