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National Popcorn Day
National Popcorn Day is celebrated at the end of January, although its exact date is a matter of debate. Various sources report it as January 19; others claim it takes place on whatever day the Super Bowl falls on. The Popcorn Board is often asked about the origins of this day; unfortunately, they do not know how or when this celebration began. Some other individual or organization (with obvious good taste) began this tradition. With respect to this awesome holiday, this month's recipes are all fun popcorn-based treats, provided by the Popcorn Board. (www.popcorn.org)
~ Enjoy! ~
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| Cocoa Popcorn Crunch |
| Ingredients: |
- 3 cups sugar
- ½ unsweetened cocoa powder, sifted
- 1 cup milk
- 2 tablespoons vanilla extract
- 1 teaspoon glycerin, optional (available at drug stores)
- 6 quarts popped popcorn
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1. Place popcorn in a large bowl that has been sprayed with cooking spray; set aside. Line a baking sheet or work surface with waxed paper or foil.
2. Stir sugar, cocoa, milk and vanilla together in a medium saucepan. Cook, stirring occasionally, until mixture registers 250º F on a candy thermometer. Stir in glycerin, if desired, and pour hot mixture over popcorn. Stir to coat popcorn completely. Spread popcorn onto prepared surface and allow to completely. Break into pieces to serve.
Store in an airtight container.
Note: popcorn will have more sheen with the addition of glycerin. |
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| Popcorn Snowman |
| Ingredients: |
- 10 cups popped popcorn
- 1 (1-lb.) package large marshmallows
- 1/4 cup (1/2 stick) butter or margarine
- 1 teaspoon vanilla
- Decorations: sprinkles, licorice, gum drops, cinnamon candies, etc.
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1. Melt marshmallows and butter in a large saucepan.
Remove from heat and stir in vanilla. Let stand for 5 minutes.
2. Pour over popcorn and stir. Butter hands well and form into balls. Decorate as desired.
Yield: 10 balls, 5 Snowmen (2 balls each)
Nutritional Information: Note: Analysis does not include suggested decorations e.g. sprinkles, etc. (Based on 1 serving)
Total Calories 490; Total Fat 15g; Cholesterol 25mg; Sodium 170mg; Carbohydrate 85g; Fiber 2g; Sugars 54g; Protein 5g
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| Spicy Italian Popcorn |
| Ingredients: |
- 10 cups hot, freshly popped popcorn
- 2 tablespoons olive oil
- 1/3 cup grated Parmesan and Romano cheese
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic salt
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1. Drizzle olive oil over popcorn in large bowl.
2. Add remaining ingredients; toss well.
Yield: 10 servings
Nutritional Information: (Based on 1 serving)
Total calories: 90 Fat: 7 g Carbohydrate: 7 g Sugar: 0 Fiber: 1 g Protein: 2 g
Sodium 180 mg: Cholesterol 0 mg |
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| Strawberry Popcorn Bars |
| Ingredients: |
- 4 cups popped popcorn
- 2 cups flour
- 1/2 cups confectioners’ sugar
- 1 cup (2 sticks) butter, cut into pieces
- 1 egg white
- 1 (10 oz.) jar strawberry preserves
- 1 cups chocolate chips
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1. Preheat oven to 350 degrees. Grease a 9" x 13" pan; set aside.
2. Process flour and confectioners’ sugar in food processor several seconds. Add butter and process until dough comes together.
3. Press mixture evenly into prepared pan. Lightly brush egg white on top of the mixture. Bake 25 minutes, or until golden.
4. Immediately spread preserves evenly over warm crust. Press popcorn into preserves; let cool.
5. Melt chocolate chips in small zip lock freezer bag. Heat in microwave 30 seconds, or until melted. Snip corner of bag and drizzle chocolate over cooled popcorn. Cool and cut into bars.
Yield: 24 bars
Nutritional Information: (Based on 1 serving)
Total Calories 190; Total Fat 10g; Cholesterol 20mg; Sodium 55mg; Carbohydrate 24g; Fiber less than 1g; Sugars 13g; Protein 2g |
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| Popcorn Diner Meatloaf |
| Preparation time: 10 minutes. Baking time: 1 hour |
| Ingredients: |
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- 5 cups popped popcorn
- 1 1/4 pounds extra lean ground beef or turkey
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup 2% milk
- 1 egg
- 2 tablespoons chopped parsley
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup chili sauce or ketchup
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1. Preheat oven to 350º F. Spray an 8x4-inch loaf pan with cooking spray; set aside.
2. Process popcorn in a blender or food processor until finely ground; pour into a large bowl. Add ground beef, celery, onion, milk, egg, parsley, garlic, salt and pepper. Mix until thoroughly blended.
3. Press meat mixture into pan; spread chili sauce over top. Bake for 1 hour, or until cooked through. Allow to cool 15 minutes before slicing.
Yield: 6
Tip: Mixture may be divided into 2 small loaf pans; bake at 350º F. 35 minutes or until cooked through.
Nutrition Information: (Based on 1 serving)
Total Calories 190; Total Fat 7g; Saturated Fat 2g; Cholesterol 85mg; Sodium 670mg; Carbohydrate 10g; Fiber 1g; Sugars 4g; Protein 22g |
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| Yummy Yogurt Popcorn |
| Ingredients: |
- 2 1/2 quarts popped popcorn
- 1 cup plain yogurt
- 1 cup brown sugar
- 1/3 cup light corn syrup
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1. Put popped popcorn in a large bowl and keep warm. In a 2 1/2-quart saucepan, combine yogurt, brown sugar and corn syrup.
2. Cook and stir over medium heat to hard ball stage (250 degrees Fahrenheit on candy thermometer). Pour over popped popcorn, stirring to coat.
Yield: 2 1/2 quarts. |
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| Thai Peanut and Popcorn Crusted Chicken |
| Preparation time: 10 minutes. Cooking time: 25 minutes |
| Ingredients: |
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- 2 cups popped popcorn
- 1/2 cup chopped peanuts
- 1 egg
- 1 teaspoon soy sauce
- 1 clove garlic, minced
- 1/2 teaspoon hot pepper sauce
- 3 tablespoons vegetable oil
- 4 (1 3/4 lbs.) boneless, skinless chicken breasts
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For the Thai Peanut Sauce:
Mix 3 tablespoons peanut butter, 3 tablespoons honey, 2 tablespoons soy sauce, 2 tablespoons lime juice and 1/2 teaspoon hot pepper sauce in a small bowl until smooth. * Preheat oven to 350º F. Process popcorn in a blender or food processor until ground. Pour ground popcorn into a shallow dish; stir in peanuts and set aside.
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1. In another shallow dish, whisk egg, soy sauce, garlic and hot pepper sauce until blended; set aside.
2. Heat oil in a large, oven-proof skillet over medium-high heat. Dip chicken breasts first in egg mixture and then in popcorn mixture until well coated. Place in skillet and brown on both sides; about 3 minutes per side. Place skillet in oven 15 minutes or until chicken is cooked through. Serve with Thai Peanut sauce.
Yield: 4
Nutrition Information: (Based on 1 serving)
Total Calories 440; Total Fat 22g; Saturated Fat 3.5g; Cholesterol 170mg; Sodium 330mg; Carbohydrate 6g; Fiber 2g; Sugars 1g; Protein 53g |
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| Crunchy Popcorn Trail Mix |
| Ingredients: |
- 5 cups popped popcorn
- 3 cups whole grain oat cereal
- 1/3 cup raisins
- 1/3 cup peanuts (or other nuts)
- 1/3 cup sunflower seeds
- 1/4 cup (1/2 stick) butter or margarine
- 6 tablespoon brown sugar
- 2 tablespoon light corn syrup
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1. Stir together popcorn, cereal, raisins and nuts in large microwavable bowl; set aside.
2. Combine butter, brown sugar and corn syrup in small saucepan. Heat until boiling; cook for 3 minutes, stirring occasionally. Pour over popcorn mixture, stirring to coat evenly.
3. Microwave 3-4 minutes, stirring and scrapping bowl after each minute. Spread onto greased cookie sheet; cool. Break into pieces and store in airtight container.
Yield: 9 servings
Nutritional Information: (Based on 1 serving)
Total Calories 230; Total Fat 13g; Cholesterol 15mg; Sodium 180mg; Carbohydrate 27g; Fiber 3g; Sugars 13g; Protein 4g |
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