Stove Top Popcorn

INGREDIENTS

• 2 tablespoons extra-virgin olive oil or coconut oil
• ½ cup popcorn kernels, divided
• Salt, to taste

INSTRUCTIONS

1. In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it’s ready when you need it.
2. Once the kernels pop, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn’t get too hot before the kernels are ready to pop.
3. Turn the heat back up to medium, put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape (see photo).
4. Continue cooking until the popping sound slows to about one pop per every few seconds. (If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.)
5. Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavor and texture. The popcorn will taste good for several hours, though.

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• Star Wars: Episode I — The Phantom Menace (1999)
• Star Wars: Episode II — Attack of the Clones (2002)
• Star Wars: Episode III — Revenge of the Sith (2005)
• Solo: A Star Wars Story (2018)
• Rogue One: A Star Wars Story (2016)
• Star Wars: Episode IV — A New Hope (1977)
• Star Wars: Episode V — The Empire Strikes Back (1980)
• Star Wars: Episode VI — Return of the Jedi (1983)
• Star Wars: Episode VII — The Force Awakens (2015)
• Star Wars: Episode VIII —The Last Jedi (2017)
• Star Wars: Episode IX — The Rise of Skywalker (2019)

Easy-Peeled Boiled Eggs

Steam rather boil eggs.

Bring water in steamer to boil. lower eggs in steamer basket into the pot. Cover on med-low heat and cook for 13 minutes.

Remove eggs from steamer and place in ice bath for 15 minutes. Crush the shells and eggs should peel easily.

Pistachio Ambrosia

Ingredients

35 m6 servings444 cals

• 1 (20 ounce) can crushed pineapple with juice
• 1 (3 ounce) package instant pistachio pudding mix
• 1 (12 ounce) container frozen whipped topping, thawed
• 2 large bananas, sliced

• 2 cups miniature marshmallows
• 1 (15.25 ounce) can fruit cocktail, drained
• 1 (11 ounce) can mandarin oranges,

Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.

Pistachio Cake

Ingredients

For the cake:

• 1 box vanilla cake mix, (or white/yellow cake mix)
• 1 (3.4 oz) box instant pistachio pudding
• 3 eggs
• 1 cup oil
• 1 cup milk
• green food coloring optional

For the frosting:

• 1 (3.4 oz) box instant pistachio pudding
• 1/2 cup milk
• 1 (8 oz) tub frozen whipped topping (COOL WHIP), thawed

Instructions

To make the cake:

• Preheat oven to 350F degrees.
• Spray a 9 x 13 baking dish with nonstick spray.
• In a medium bowl, combine dry cake mix with dry instant pistachio pudding.
• Mix those together until combined.
• Then add in eggs, oil and milk.
• Stir just until combined.
• Stir in about 6 to 8 drops of green food coloring until fully incorporated.
• Pour into prepared baking dish.
• Bake for about 25-30 minutes. If you insert a toothpick into it, it should come out clean when done.
• Allow cake to cool completely before making frosting.

To make frosting:

• Pour instant pistachio pudding mix into a mixing bowl.
• Add in 1/2 cup cold milk.
• Stir until combined.
• Now stir in the thawed whipped topping.
• Put in a few drops of green food coloring to really bring out that green color. About 5 drops or so.
• Spread frosting onto cooled cake.
• Slice and serve. If you like, sprinkle with some crushed pistachios.

Ambrosia Salad

Ambrosia Salad

This delicious Ambrosia Salad is so easy to make and always a big hit with kids and adults alike! Made in just one bowl, this classic dessert salad is the perfection addition to your next gathering!

 CourseDessert

 CuisineAmerican

 Keywordambrosia, ambrosia salad, dessert

 Prep Time5 minutes

 Total Time5 minutes

 Servings12 servings

 Calories234kcal

 AuthorTrish - Mom On Timeout

Ingredients

• 8 oz Cool Whip , lite is fine
• 1/2 cup sour cream , light is fine
• 11 oz mandarin oranges drained
• 20 oz crushed pineapple drained
• 10 oz maraschino cherries drained, halved, and patted dry
• 1 cup sweetened coconut flakes
• 2 cups miniature marshmallows
• 3/4 cup chopped nuts pecans, walnuts, cashews optional

Instructions

• Fold sour cream into Cool Whip in a large serving bowl.
• Fold in remaining ingredients making sure the pineapple, oranges, and cherries have been properly drained.
• Serve immediately or refrigerate until serving.

Old-Fashioned Southern Spoon Bread

By Diana Rattray 

Updated 10/25/19

 The Spruce

• Total:45 mins
• Prep:15 mins
• Cook:30 mins
• Yield:6 portions (6 servings)

155 RATINGS

 14 COMMENTS

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Spoonbread is a custard-like cornbread you scoop with a spoon. It's thought to be of Native American origin, and it became popular around the turn of the century. According to the Encyclopedia of American Food and Drink, the term was first used in print in 1847.

This is a simple recipe, but feel free add some crumbled bacon or corn kernels to the batter, or add chopped green onions or some fresh chopped chile pepper or herbs.

Ingredients

• 3/4 cup cornmeal (stone or water ground, if possible)
• 1 teaspoon salt
• 1 cup boiling water
• 3 tablespoons melted butter
• 2 large eggs
• 1 cup milk
• 2 teaspoons baking powder

Steps to Make It

1. Gather the ingredients.

   
2. Preheat the oven to 350 F.
3. Grease an 8-inch square baking dish or 1 1/2-quart casserole.

   
4. Combine cornmeal and salt in a mixing bowl (do not add the baking powder until step 7).

   
5. Gradually add the boiling water while whisking out any lumps. Add the melted butter and stir to blend. Let the mixture cool for about 5 minutes.

   
6. Whisk the milk into the cornmeal mixture.

   
7. In a small bowl, beat the eggs thoroughly. 

   
8. Whisk the beaten eggs into the cornmeal mixture along with the baking powder. Blend well with a whisk or electric mixer.

   
9. Turn the batter into the prepared baking dish.

   
10. Bake for about 35 minutes, or until set and lightly browned.

    
11. Serve the spoon bread hot with plenty of butter.

    

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