Candied Popcorn

My sister Lindsey made this popcorn for Norah's school birthday treat.  I am copying her and making it for Leila's school birthday treat.  Lindsey found the recipe and made grape and blue raspberry flavors.  I went with strawberry and grape.

Candied Popcorn

12 cups popped popcorn (I used air popped)
1 stick butter (earth balance buttery stick - milk free)
3 oz package jello - any flavor
1/4 cup corn syrup
1/4 tsp baking soda

Pop popcorn (1/2 cup kernels = 12 cups popped) and place in a large bowl (try to remove all unpopped kernels).  Melt butter, stir in jello mix and corn syrup.  Microwave in 30 second intervals until boiling.  Add baking soda and stir well, it should be frothy and slightly lighter in color.  Pour mixture over popcorn and stir until well coated, microwave 30 seconds, stir, repeat twice, just be careful not to burn the popcorn (the longer you microwave, the crunchier it will be).  Pour over wax paper to cool.  Separate and store in airtight container.

Oven Baked Bacon

Jeremy and I met working at Russ' Restaurant.  At the restaurant, they cooked bacon in the oven.  It turns out tender crisp which is exactly how I like it.  I looked online and found Martha's recipe for the time and temperature (picture is from Martha Stewart's website).

Oven Baked Bacon

1 package bacon

Grab a large baking sheet with edges (you do not want bacon grease falling into the bottom of your oven).  Place tin foil over the pan for easy clean up and put a few ripples in it so that the bacon grease has some places to drain.  Or you can use parchment paper like Martha.  Lay bacon strips on the pan, try not to overlap.  Bake at 400° for 15-18 minutes, or desired doneness, rotating the sheets once. Transfer strips to a paper towel to drain.

Chicken Rice & Vermicelli

I had some leftover chicken to make into a new meal and didn't want to just reheat it plain, so I decided to serve it with Rice & Vermicelli.  Then I decided the chicken might taste better if I added it to the rice mixture.  I was right.

Chicken Rice & Vermicelli

2-4 cups chicken - cooked and cubed
1 box rice & vermicelli - chicken flavor
2 T butter
2 1/2 cups water

Add rice and butter to a pan, heat until rice starts to brown, do not burn.  Add seasoning mix and water.  Stir until seasonings are well blended, add chicken.  Cook 5-10 minutes or until water is absorbed.