reese’s pieces popcorn

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In my ongoing quest to feed my (seemingly) endless desire for sweets without having to turn on an oven or stove, I came back around to popcorn.

Yes, popcorn.

Remember that tasty s’mores popcorn from a few weeks back?  Well, BF has been asking for it over and over again.  Me being the wonderful girlfriend that I am, instead of giving it to him, I made him something else!

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Something I was pretty sure that he would still love.  Filled with one of his favorite candies.  And I made it so that I could eat it too, by adding lots and lots of extra peanut butter.  I know that we’ve recently exchanged words about my sentiment toward Reese’s Pieces, but I do still love peanut butter, and I had another half bag of adorable mini Reese’s Pieces to use up.

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See that? Easy peasy!

Reese’s Pieces Popcorn

Makes about 10 cups popcorn

Printable Recipe

  • 1 3-ounce bag microwave popcorn, popped
  • generous sprinkle of salt, to taste
  • ½ cup white chocolate or vanilla chips
  • ¼ cup peanut butter
  • ½ cup mini Reeses Pieces

1.  Spread popped popcorn on a large rimmed baking sheet.

2.  Microwave peanut butter and vanilla chips in microwave, stirring every 30 seconds or so,  until melted.  Drizzle half of the peanut butter mixture over popcorn and sprinkle with a generous helping of salt.  Toss to coat.

3.  Sprinkle Reese’s Pieces over popcorn, and drizzle remaining peanut butter in a pretty, haphazard pattern.  Allow to cool completely.  This popcorn is best eaten the day it’s made, but can be stored in an airtight container for up to three days.



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s’more popcorn

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Summer has arrived in Arizona, with our highs consistently in the upper 90s and 100s I know that no-burn days a right around the corner.  No burn days are these horrible things that were invented to prevent humans  from enjoying delicious s’mores.  They SAY it’s for air quality, but I’m pretty sure they just hate happiness.

And s’mores.

So every summer these terrible days stand between me and a delicious s’more… and trust me, you DO NOT want to be between me and my dessert.  That is not a safe place for anyone to be.

So what can I do?  Plan ahead.

A good contingency plan can be the difference between life and death, people.  LIFE AND DEATH.

So how will I feed my s’more addiction when I can’t roast marshmallows?  HOW!?

BF came to the rescue on this one, when he sent me this post from Buzzfeed.  I was not surprised to see that I had all of the necessary ingredients on hand.

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Thus I discovered what is one of the easiest and most delicious snacks of all time.  The only thing that would have made it better is if I had Golden Grahams in the pantry.  I think they would’ve actually worked better than just the crushed graham crackers, but then maybe I’m just looking for an excuse to make this again.

I used  this “simply salted” popcorn which has just a hint of salt, leaving it like a blank canvas on which to paint my flavor brush.  Sure popping popcorn isn’t rocket science, but when it means one less pan to clean, how can I resist?

I can’t.

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S’more Popcorn

Makes about 10 cups s’more popcorn

Printable Recipe

  • 1 3-oz. bag microwave popcorn, popped (or 10 cups popped popcorn)
  • 4 Tbsp. butter
  • One 10-oz. bag mini marshmallows, divided
  • 1 sleeve graham crackers (9 crackers) or a generous sprinkling of Golden Grahams cereal
  • ½ cup mini chocolate chips
  • Salt to taste

1. Pop popcorn according to package directions – 2 minutes and 25 seconds is the magic time in case you were wondering.  At least for our microwave it seems to be.  You could also pop popcorn on the stovetop if you wanna be all old-fashioned-like.  Spread popcorn on a parchment-lined baking sheet and sprinkle with crumbled graham crackers.

2. Heat butter, half of the chocolate chips, and half of the marshmallows in the microwave until the butter is melted, stir to combine.

3. Drizzle marshmallow mixture evenly over the popcorn and toss to combine.

4. Once the popcorn is well-coated with the marshmallow mixture, add the unmelted marshmallows and chocolate chips and toss everything together.  Sprinkle with additional salt to taste.

5. Let cool completely then transfer to a paper bag for storage (in the unlikely event that you have any left)


[ Adapted from BuzzFeed ]

kettle corn ( and easy super bowl treats )

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Kettle corn is the perfect snack for any time of day, for kids and grown-ups alike. Plus, I hear the Super Bowl is coming up, and this would be a great make-ahead snack for your upcoming Super Bowl party – a perfect combination of salty, sweet, and crunchy all in one bite!

I compiled a short list of other great super bowl menu items with only two criteria:

   1. You must be able to make it ahead of time

   2. It must be easy to make

That sounds like two pretty good qualifications, right?

So, feast your eyes on these:

Soft pretzel bites – great served with honey mustard or a store-bought queso
Home-made Cheez ItsRestaurant style salsa– serve with store-bought chips
Beef dip sandwiches – make up to 2 days ahead in your slow cooker and serve slider rolls for bite-size treats
This Caprese Salad is a great alternative to a pasta salad, and a more healthful option (but you don’t have to tell anyone else that)
You’ve still got a few days, go ahead and infuse some vodka with berries while you’re at it Don’t forget dessert! How bout some rice krispy treats or blondies (using m&ms with your favorite team’s colors

Oh yeah, let’s not forget the kettle corn recipe! It’s more or less like this – equal parts oil and sugar, pop your corn in it, sprinkle with salt. Done!

I did 3 Tbsp oil + 1/3 cup kernels just because that’s what was on the back of my popcorn container. You can adjust for more or less, just make sure the oil coats the bottom of your pan and that you have equal parts (or close to) sugar and oil.

Kettle Corn – makes about 4 cups popped popcorn

[ Printable Recipe ]

  • 3 Tbsp oil
  • 3 Tbsp sugar
  • 1/3 c popcorn kernels
  • salt, to taste

1. Heat oil in a heavy-bottomed pan over medium heat. Add a few kernels to the pan and cover.

2. Once those kernels pop, add the rest of the popcorn kernels along with the sugar. Replace lid and shake like crazy while they continue to pop. Be careful not to let the sugar burn (I usually swirl mine so that only part of the pan is over the burner at any given point in time). If you’re lucky, you might have one of these guys to stir for you.

3. When popping slows to a few seconds between kernels, you’re done! Go ahead and dump into a large bowl, sprinkle with desired amount of salt and toss. I usually pour half in, salt and toss that half, then pour the rest in and salt and toss again (for better coverage).

*If at any point you think your sugar is starting to burn, just go ahead and pour your popcorn into the bowl. No point in sacrificing all that popcorn just waiting for those last few kernels to pop!

*You can also add the salt at the same time as the sugar – but I like being able to taste and adjust