HOMEMADE CRACKERJACKS

Crackerjacks are a very easy to make...... require common pantry ingredients..... and satisfy almost EVERYONE's sweet tooth!!

This recipe is always a hit at birthday parties and can be made ahead of time. I hope you like them as much as we do!!

1 bag of microwave popcorn (see note)

1 cup light brown sugar

1/4 cup Karo corn syrup (the clear kind)

2 teaspoons molasses

1/2 cup butter cut into cubes

1/4 teaspoon baking soda

1/2 teaspoon table salt

1/2 teaspoon vanilla extract

Preheat your oven to 250° and lightly spray a large baking sheet (with sides) with vegetable spray and put it in the oven while it preheats (see note below).

In a medium size sauce pan, bring the brown sugar, corn syrup, molasses, butter and salt to a simmer. Cook (and stir) until this mixture reaches 250° on a candy thermometer (it only takes about 3 or 4 minutes). Just make sure you stir it the whole time.

While the mixture is simmering, pop the bag of popcorn in the microwave then spread it out on the prepared (warm) baking sheet and put it back in the oven to stay warm (add nuts at this stage if you are going to use them). (Tip: make sure to remove any un-popped popcorn "duds"). (see note below)

When the caramel mixture reaches 250°, remove it from the heat and stir in the baking soda and vanilla. Stir until very well mixed (it will turn the mixture a lighter tan color and get foamy which is what you want..... takes about 20 seconds).

Pour over the warm popped corn and gently stir to coat. Bake coated popcorn in the 250° oven for one hour, stirring every 15 minutes.

After it has baked one hour, turn it out onto some waxed paper and let it cool (it cools VERY fast). When completely cool, break apart any large pieces. Make sure you store these completed crackerjacks in air tight container (I use Ziplocks).

NOTE: I use one bag of lightly salted microwave popcorn. Personally, I don't think the heavy butter flavored variety would taste right, although I'm sure it would work.

NOTE: Make sure the baking sheet that you use has sides. I used my roaster pan and it worked well. You just want the sides to be tall enough, so that, when you stir the coated corn you won't lose any pieces over the edge.

NOTE: Instead of spraying my baking pan with vegetable spray, I like to use the new-ish  "no stick aluminum foil". Either way works well.

NOTE: Be careful while you are stirring this caramel sauce so you don't get it on your skin (it is dangerously hot).

CLEAN UP TIP:  This cooked caramel sauce gets VERY hard as it cools, so I suggest that you put your dirty utensils (and pan) in hot soapy water to soak a little while before you try to wash them. It makes clean up a LOT easier.

GRILLED HAWAIIAN CHICKEN

Where has this recipe been all of my life? I heard rave reviews recently, so I went hunting for the recipe online. As usual, I found a bunch of them and mixed and matched ingredients and techniques to come up with a new chicken dinner that we love!!

This chicken is quick, easy and extremely flavorful. Try it, your family will love it (the pineapple juice makes the chicken very tender).

A word about this photo...... while it isn't the best photo, it IS fairly representative of how WE like our grilled chicken (lots of dark crispy edges). When you are grilling it, just remember that the sugar in this recipe tends to burn if your grill heat is up too high.

2 pounds of boneless skinless chicken thighs

1 cup pineapple juice

1/2  cup soy sauce

1/2  cup brown sugar

1/3  cup ketchup

1/4  cup chicken broth

2 teaspoons fresh ginger root grated

1 1/2 teaspoons minced garlic

1/4  teaspoon cayenne pepper  (see note below)

Mix all ingredients (except the chicken). Remove 1 cup of the mixture and put it in the fridge (you'll use this for basting the chicken when it is on the grill).

Put the chicken pieces into a large Ziploc bag and pour the rest of the sauce over it. Marinate/chill  the chicken for at least 6 hours or up to 12 hours.

Remove the chicken from the sauce (make sure you throw away the sauce the chicken has been marinating in). Grill over medium charcoals (basting with the clean sauce you saved earlier...NOT the marinating sauce)  for about six to eight minutes per side (or if you like them a little crispy, like we do, a couple minutes longer.

ENJOY !!!

Note about the cayenne:  Picky-picky husband does not like freaks out when it comes to super spicy food, so I only used 1/4 teaspoon cayenne pepper in this recipe. Normally, that amount would send him running but, because there is so much sugar in this recipe, it counteracts the "heat" of the cayenne and you can hardly tell it is in the recipe (add more if you like a little heat).

SHORTBREAD MELT AWAYS

This cookie has a very traditional shortbread cookie texture, yet it is light as a feather, sweet and literally melts in your mouth!!! These cookies are one of my families favorites and they are gone in a snap!!

1 1/2 cups butter (room temperature)
1 cup powdered sugar
1/4 cup cornstarch
2 cups flour
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/4 teaspoon salt

Beat the room temperature butter for about a minute, or until it is smooth. Add the powdered sugar, salt and extracts and beat on medium high for another minute.

Add the cornstarch and beat until well mixed. Add the flour, one cup at a time, beating well in between each cup.  Beat everything for one more minute, then cover and chill for about 30 minutes (I seldom chill the dough and it does ok).

Roll the dough into 1" balls and then roll the balls in granulated sugar. Use a fork to gently press down on the cookie ball (see photo).

Bake on ungreased baking sheet for 10-12 minutes at 350°. You will know when they are done because they get lightly golden around the edges. Cool on the cookie sheet for about 30 seconds before removing them.

These are excellent frosted AND unfrosted.  Makes 36 cookies.

NOTE: If you don't have coconut extract, you can just use 1 1/2 teaspoons of vanilla, however, the coconut extract truly adds a wonderful taste. The finished cookie does NOT taste like coconut, but it adds a wonderful yummy-ness to it, so I hope you will try it.

PINEAPPLE COLESLAW

This quick and easy coleslaw recipe is light, refreshing and slightly sweet from the pineapple.  It is the PERFECT accompaniment to ANY and ALL grilled meats.  This one is a winner!!

1 small head of green cabbage (or half of a large one)

2  carrots

1   8 ounce can of crushed pineapple (drained and squeezed dry)

1/2  cup mayonnaise

1/4  cup sugar

1/2  cup milk

2  teaspoons white vinegar

pepper to taste  (I use about 1/4 teaspoon)

healthy pinch of cayenne pepper

Peel the carrots and cut them into medium size chunks. Pulse them in the food processor a few times. I do this "do ahead' step so that the carrots and cabbage end up about the same shred size.  You can also just shred the carrots if you want.

Without removing the carrots from the food processor,  add the cubed cabbage and pulse the two vegetables until you get nice small pieces (but not super fine).  Put the cabbage-carrot mixture into a large bowl, add the super-drained pineapple and stir to mix well.

In a separate bowl, whisk together the mayonnaise, sugar, milk, vinegar, pinch of cayenne pepper and the black pepper. Whisk until smooth.

If you are going to serve the coleslaw right away, pour the dressing over the vegetable-pineapple and stir well then chill (covered). 

If you are going to serve the coleslaw later (like the next day, or even several hours later), chill the vegetable-pineapple separately from the dressing.  Just before you want to serve, pour the dressing over the salad and mix well.

NOTE: Since we are "empty nesters" and large salads like this often go to waste, I've started to make up the full recipe, but I don't mix the dressing into the salad until dinner time. That way, I can make just two to three servings at a time, with no waste!!

ENJOY !!!