Author Archives: Julia Ann

Caramel Corn

Caramel Corn, the year around snack

Julia Ann’s Caramel Corn

Caramel Corn

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 Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 4 -5 quarts
Calories: 828kcal
Author: Julia Ann


  • 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


  • 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


Calories: 828kcal | Carbohydrates: 108g | Protein: 1g | Fat: 46g | Saturated Fat: 29g | Cholesterol: 122mg | Sodium: 573mg | Potassium: 160mg | Sugar: 107g | Vitamin A: 1418IU | Calcium: 105mg | Iron: 1mg

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

Deviled Eggs decorated with roasted red pepper, an Easter favorite, picnic and pitch-in dinner standbys. Deviled with some hot pepper sauce.
Prep Time30 mins
Total Time16 d 5 hrs
Course: Salads
Cuisine: American
Servings: 12
Calories: 58kcal
Author: Julia Ann


  • sauce pan, bowl, spoons


  • 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


  • 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.


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.” and  All rights reserved.


Calories: 58kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 129mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

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 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.” and  All rights reserved.


Cranberry Orange Salad

Cranberry Orange Salad is for all seasons, not just Thanksgiving. Delicious with turkey, pork, beef or lamb and great with sandwiches.
Prep Time30 mins
Cook Time0 mins
Total Time2 hrs 30 mins
Course: Salad or Relish
Cuisine: American
Servings: 8 servings
Calories: 73kcal
Author: Julia Ann


  • food processor
  • large bowl
  • serving bowl


  • 12 ounces fresh whole cranberries or frozen whole berries
  • 1 medium naval orange
  • ¾ cup sugar
  • ¼ cup gelatin powder cherry or strawberry
  • ¼ cup coarsely chopped pecans


  • Chop cranberries in blender or food processor.
  • Pour into large bowl.
  • Using the whole orange, cut into quarters or smaller and chop in the blender or processor.
  • Add the orange pieces to cranberries.
  • Stir in the sugar, gelatin powder and pecans.
  • Cover; refrigerate at least 2 hour to dissolve sugar and cool.


Fresh Cranberry Salad can be frozen after it is frozen, thaw before serving.


Calories: 73kcal | Carbohydrates: 19g | Sodium: 1mg | Sugar: 19g

In 2016, 98% of world production of cranberries resulted from the United States, Canada, and Chile. Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is a traditional accompaniment to turkey at Christmas dinner in the United Kingdom, and at Christmas and Thanksgiving dinners in the United States and Canada.[6]

An entree idea: chicken with cranberries

Nutritional value of Cranberries

Raw cranberries are 87% water, 12% carbohydrates, and contain negligible protein and fat (table). In a 100 gram reference amount, raw cranberries supply 46 calories and moderate levels of vitamin Cdietary fiber, and the essential dietary mineralmanganese, each with more than 10% of its Daily Value. Other micronutrients have low content (table).

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice ® bring 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.

Lemon Bar-B-Que Chicken Breasts

Lemon Bar-B-Que Chicken Beasts
Lemon Bar-B-Que Chicken Breasts

Lemon Bar-B-Que Chicken Breasts are a milder flavor of tartness and spicy heat. Lemon juice, lemon zest and crushed red pepper flakes provide the mild tart and spicy flavor.

Garlic and fresh rosemary sprig enhances the flavors of this chicken entree.

Lemon Bar-B-Que Chicken Beasts

Lemon juice, lemon zest and roasted red pepper flakes give the tartness and heat to these chicken breast filet. Herb and a seasonings give an extra flavor for mild barbecue taste.
Prep Time1 hr
Total Time2 hrs
Course: Entree
Cuisine: Italian
Servings: 2
Calories: 244kcal
Author: Julia Ann


  • Glass bowl to marinade
  • Broiler pan


  • 2 chicken beasts boneless
  • ¼ c olive oil extra virgin
  • 2 teaspoons lemon zest finely grated lemon rind
  • 1 tbsp lemon juice fresh lemon
  • 1 clove garlic large clove minced
  • ½ teaspoon roasted red pepper flakes
  • 1 teaspoon whole rosemary leaves dried
  • teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 sprig fresh rosemary or parsley


  • Cut the chicken breasts into 3-4 strips.
  • Make the marinade, barbecue sauce, by mixing the oil, lemon zest, lemon juice, garlic , crushed roasted red peppers and dried whole rosemary in a small mixing bowl.
    Add salt and pepper, more or less to taste. Whisk to blend.
    Place the chicken in shallow glass bowl; pour marinade over the chicken pieces.
    Cover bowl and marinate in refrigerator at least 1 hour to 4 hours.
    Preheat the oven broiler (or use a grill).
    Prepare broiler pan by covering with aluminum foil.
    Place chicken strips on broiler pan.
    Cook under hot broiler or on the grill for 6-8 minutes, turning until tender.
    Put on serving plate garnished with rosemary, parsley sprig or lemon wedge,


The right internal temperature for cooked chicken is 165° F.


Calories: 244kcal | Carbohydrates: 1g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin C: 6mg | Iron: 1mg

In the U.S. Midwest potatoes are often fixed with chicken, usually mashed potatoes with gravy. The Lemon Bar-B-Que Chicken Breasts will not have the needed fat to make gravy, try something different such as: An Irish recipe for mashed potatoes and kale. A pasta side dish would be good too. How about a green vegetable, potatoes, and pasta? Use the recipe: green beans, red potatoes and bow-tie pasta as the side dish. Then you have potatoes and pasta!

Because this was a large plant and will grow taller, it was placed in separate pot.

Rosemary can be grown in your own garden in the sunlight and warm temperature. The sprigs are of flat needles which are used cooking. Often used in meats such as pork, salmon, lamb and chicken. Soups and sauces are enhanced by its pungent flavor and fragrance; it is an evergreen and available all year. When cooking with rosemary, pull off the leaves from the stem to wash an dry. According to httpss:// rosemary stimulates the immune system and improving digestion. It may reduce the severity of asthma attacks.

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring 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.

Macaroni and Cheese Salad

Macaroni and Cheese is an all time comfort food, when it hot, cheesy and ready for any meal. Children love it and sometime only food they will eat. So give the kids a treat and have macaroni and cheese with vegetables. They need their vegetables too.

This is an old favorite summer recipe I recently found in an old cookbook box. Macaroni and Cheese is easily made and a real keeper without the mayonnaise to worry about on an outdoor picnic. It is also very good for a week night dinner.

Macaroni and Cheese Salad
Print Recipe
5 from 1 vote

Macaroni and Cheese Salad

Macaroni and fresh vegetables with a spicy cheese and mustard dressing. A good dish for picnics and carry-ins; will become your summertime favorite.
Prep Time30 mins
Refrigeration8 hrs
Total Time8 hrs 30 mins
Course: Salads
Cuisine: American
Keyword: , cheese, , vegetables, macaroni
Servings: 8
Calories: 74kcal
Author: Julia Ann


  • Large kettle to cook macaroni
  • Large bowl to prepare salad


  • cups dry macaroni
  • 4 cups water
  • ¼ cup celery diced
  • ¼ cup carrots shredded
  • ¼ cup yellow onion, diced
  • ¼ cup green pepper diced
  • ¼ cup pickle relish sweet relish
  • 1 10½ can cheddar cheese soup
  • ¼ cup vegetable oil
  • 2 tbsp vinegar cider or wine
  • 1 teaspoon sugar
  • 1 teaspoon prepared mustard Dijon mustard an option
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon each salt and pepper
  • 1-2 tbsp black olives sliced


  • Bring water to boil, add macaroni to boil 9 to 10 minutes.
  • Drain macaroni, put in bowl and cool in refrigerator for 30 minutes.
  • Chop vegetables.
  • Mix soup and seasonings, beat with mixer until well blended.
  • Add vegetables and the dressing into macaroni.
  • Option to decorate with sliced black olives on top before chilling 8 hours


Calories: 74kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 126mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 712IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 1mg
Macaroni and Cheese Salad
Favorite Picnic Fare: Macaroni and Cheese Salad

I am always planning a full meal with whatever dish I will be serving. With the macaroni and cheese salad, think of a casual menu such as Barbeque chicken wings, a green salad and Platte County Pie.

Canning Maple Mesquite Bar-B-Que Sauce
Spinach-Romaine Lettuce Salad
Platte County Pie

Let me know if you try the Mararoni and Cheese salad.


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.