Chocolate Popcorn

1 bag popcorn, popped
3/4 cup sugar
1/4 cup corn syrup
1/4 cup cocoa powder
1 teaspoon vanilla
1/2 cup butter

1. Preheat oven to 250 degrees.
2. Spread popcorn in a large baking dish.
3. In a medium saucepan over medium heat melt butter, sugar, corn syrup and cocoa. Bring to a boil stirring constantly. Allow to boil 2 minutes without stirring. Remove from the heat and stir in vanilla. Pour over popcorn stirring to coat.
4. Bake for 30 minutes stirring every 10 minutes. Cool completely before serving.

Caramel Popcorn

1 cup butter
2 cups brown sugar
1/2 corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
2 bags popcorn, popped

1. Preheat oven to 250 degrees.
2. Spread popcorn into two large baking dishes.
3. In a medium saucepan over medium heat melt butter, brown sugar, corn syrup and salt. Bring to a boil stirring constantly. Allow to boil 4 minutes without stirring. Remove from heat and stir in baking soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
4. Bake for one hour stirring every 15 minutes.Remove and let cool completely before serving.


Banana Crumb Muffins

3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
6 bananas, mashed
1 1/2 cups white sugar
2 eggs, lightly beaten
2/3 cup butter, melted
2/3 cup packed brown sugar
4 tablespoons flour
1/4 teaspoon ground cinnamon
2 tablespoon butter

1. Preheat oven to 375 degrees. Lightly grease muffin cups, or line with muffin papers.
2. In a large bowl, mix together 3 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, white sugar, egg and melted butter. Stir in the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 4 tablespoons flour and cinnamon. Cut in 2 tablespoon butter. Top each muffin with a spoonful of sugar mix.
4. Bake for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


Broccoli Beef Lo Mein

2 pounds round steak, sliced in thin strips
2 cups onion, chopped
6 garlic cloves, minced
2 tablespoons ginger, minced
1/4 cup plus 6 tablespoons soy sauce
16 ounces linguine pasta
2 teaspoons sesame oil
3 tablespoons vegetable oil
6 cups broccoli, chopped
6 tablespoons beef broth
4 tablespoons brown sugar
2 tablespoons oyster sauce

1. In a large bowl mix together 1/4 cup soy sauce, 1 cup chopped onions, 2 minced garlic cloves and 1 tablespoon minced ginger. Add the beef and allow to marinate as you prepare the remainder of the meal.
2. Add the pasta to a large pot of lightly salted boiling water. Cook according to package directions. Drain the noodles, then return them to the pot. Toss them with the sesame oil.
3. In a large skillet heat vegetable oil over medium high heat. Add the broccoli and remaining onion and cook, stirring often for 3 minutes. Add the remaining ginger and garlic and continue stirring while the mixture cooks for another minute. Add the beef and cook it, stirring often, for 5 minutes or until no longer pink. Add the broccoli and beef to the pasta.
4. In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Stir in the sauce with the pasta and continue cooking, stirring often, for 1 to 2 minutes or until everything is heated through.


Mushroom & chicken pockets

4 tbsp extra virgin olive oil
1 pound white mushrooms coarsely chopped
2 cloves garlic finely chopped or grated on a zester
2 green onions thinly sliced
grated peel of half lemon
8 oz cream cheese
1 package frozen puff pastry
3/4 cup monterey jack cheese

Make sure to thaw puff pastry dough. Pre-heat oven to 450. In a large skillet heat 2 tbsp olive oil over medium high heat. Add the mushrooms, season with salt and pepper and cook until mushrooms begin to brown. Transfer to a bowl. Add 2 tablespoons to skillet and cook chicken over medium high heat until cooked through. Dice chicken and add to the bowl. Combine chicken, mushrooms, green onions, cheese, cream cheese and lemon zest. Mix well.

Roll out pastry dough on a flat surface lightly floured. Cut in half. Place 1/4 mixture on one side of the dough. Fold over and seal all sides. Poke two holes in the top to vent. Repeat with remaining 3 pieces of dough. Place on a greased cookie sheet and bake for 18-24 minutes until crust is golden brown. Remove and eat.