Easy Ket­tle Corn Recipe

Yield: About 16 cups

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

This is our all-time favorite Ket­tle Corn Recipe! It’s easy to make and great for movie night, game day, or snack time!

Ingre­di­ents:

1/4 cup coconut oil
1/2 cup pop­corn ker­nels
1/4 cup gran­u­lated sugar
1 tea­spoon sea salt

Direc­tions:

1. In a Whirley Pop Pop­corn Pop­per or in a large pot with a lid, heat the coconut oil over medium-high heat. Add the pop­corn ker­nels. When the coconut oil siz­zles, sprin­kle the sugar over the pop­corn ker­nels. Cover and stir or shake the pan until the pop­ping slows down. The pop­corn should be done pop­ping in about 2 min­utes. Remove from the heat and pour the ket­tle corn into a large bowl. Sprin­kle with salt and toss. Enjoy!

Note-the ket­tle corn will keep for 2–3 days. Store in an air-tight con­tainer or Ziploc bag.

Blue­berry Pie:

EggNog Fudge

Ingre­di­ents:

• 2 cups gran­u­lated sugar
•  1/2 cup butter
•  3/4 cup dairy eggnog
•  10.5 ounces white choco­late bars, chopped into small pieces
•  1/2 tsp freshly grated nut­meg, plus a lit­tle more for the top of the fudge
•  once 7 ounce jar marsh­mal­low creme
•  1 tsp rum extract

Line a 8 or 9-inch square pan with foil and let it hang over the sides. But­ter the foil. In a heavy, 3-qt saucepan com­bine sugar, but­ter, and eggnog. Bring to a rolling boil, stir­ring con­stantly. Con­tinue boil­ing 8–10 min­utes over medium heat or until a candy ther­mome­ter reaches 234 F, stir­ring con­stantly to pre­vent scorch­ing. Remove from heat.  Using a wooden spoon, work quickly to stir in chopped white choco­late and nut­meg until choco­late is melted and smooth. Stir in marsh­mal­low creme and rum extract. Beat until well blended and then pour into pre­pared pan. Sprin­kle with a lit­tle freshly ground nut­meg on top. Let stand at room tem­per­a­ture until cooled. Refrig­er­ate if you’d like to speed up the process.  When com­pletely cool, cut into squares. Store in cov­ered container.

Ingre­di­ents

• 1 cup but­ter, softened
• 1 cup veg­etable oil
• 1 cup sugar
• 1 cup con­fec­tion­ers’ sugar
• 2 eggs
• 1 tea­spoon vanilla extract
• 4–1/2 cups all-purpose flour
• 1 tea­spoon bak­ing soda
• 1 tea­spoon cream of tartar

Direc­tions

• In large bowl, beat the but­ter, oil and sug­ars. Beat in eggs until well blended. Beat in vanilla. Com­bine the flour, bak­ing soda and cream of tar­tar; grad­u­ally add to creamed mixture.
•    Drop by small tea­spoon­fuls onto ungreased bak­ing sheets. Bake at 375° for 8–10 min­utes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.

From my Friend Cindy — It is so good!

CAKE

• 3 c. all pur­pose flour
• 2  c. sugar
• 1 tsp. salt
• 1 tsp. bak­ing powder
• 1/2 tsp. bak­ing soda
• 1 c. buttermilk
• 1 c. but­ter, softened
• 2 tsp. vanilla
• 4 eggs

BUTTER SAUCE

• 3/4 c. sugar
• 1/3 c. butter
• 3 T. water
• 1–2 tsp. vanilla
• pow­dered sugar
• whip cream, if desired

Heat oven to 325. Grease and flour 12 cup or 10 inch tube pan (also great in small bundt pans). Blend all cake ingre­di­ents at low speed until moist­ened. Beat 3 min­utes at medium speed. Pour bat­ter into pre­pared pan. Bake for 55–65 min­utes or until tooth­pick comes out clean.

In small sauce pan over low heat, com­bine all sauce ingre­di­ents, stir­ring until but­ter melts. DO NOT BOIL. Using long-tinged fork, prick cake 10–12 times. Pour hot sauce over cake. Remove from pan imme­di­ately after sauce has been absorbed, 5–10 min­utes. Just before serv­ing sprin­kle with pow­dered sugar. Serve with ripped cream. 12 servings.

Pump­kin Bars
4 large eggs
2 cups sugar
1 cup veg­etable oil
1 can (15-oz.) pump­kin (not pump­kin mix in a can)
2 cups all-purpose flour
2 tea­spoons bak­ing pow­der
2 tea­spoons ground cin­na­mon
1 tea­spoon bak­ing soda
½ tea­spoon salt
½ tea­spoon ground gin­ger
½ tea­spoon ground cloves
1 cup raisins (optional)
Cream Cheese Frost­ing (If you want lots of frost­ing, dou­ble the recipe. You will
have some left over).

1 pkg. (3 oz. cream cheese, soft­ened)
1/3 cup but­ter or mar­garine, soft­ened –not melted
1 tea­spoon vanilla
2 cups pow­dered sugar
½ cup chopped wal­nuts, optional
1. Heat oven to 350 degrees. Lightly grease bot­tom and sides of a jelly
Roll pan. (15x10x1 inch) with short­en­ing.
2. In large bowl, beat eggs, sugar, oil and pump­kin until smooth.
3. Stir in flour, bak­ing pow­der, cin­na­mon, bak­ing soda, salt, gin­ger, and cloves.
4. Stir in raisins if desired.
5. Bake about 25 min­utes (more or less) (ovens vary) until lightly brown. Place a tooth­pick
in the mid­dle, check to see if it comes out clean. Do not over­bake. Com­pletely
cool pan on wire rack, about 2 hours.
Cream cheese frost­ing
In medium bowl, beat cream cheese, but­ter and vanilla with elec­tric mixer on low speed until
Smooth. Grad­u­ally beat in pow­dered sugar, one cup at a time, on low speed until smooth and spread­able.
(You may add more pow­dered sugar for desired con­sis­tency). Sprin­kle with wal­nuts. Store cov­ered
In refrigerator.

1 1/2 to 2 pounds of lean meat — I’ve used round steak or lon­don broil

I run mine through a meat grinder, but you can par­tially freeze the meat which will make it easy to slice it thin with a knife.

Mix together:
1/4 c soy sauce
1 T worch­ester­shire sauce
1/4 t black pep­per
1/4 t gar­lic pow­der
1/2 t onion pow­der
a drib­ble of liq­uid smoke — I like hickory

Add the meat to the mari­nade and stir to coat thor­oughly. Ground or sliced, the meat will rapidly soak up most, if not all, the liq­uid. Allow to mar­i­nate in the fridge a good 8 to 12 hours. I’ve even let mine go 24 hours with­out any ill effect.

My dehy­dra­tor is round, so I smoosh the meat out to the shape of the tray to about 1/8″ thick. If it’s too thin it pulls apart as it dries. Of course, if you do slices you just arrange them on the tray close together but not over­lap­ping. Then I let the dehy­dra­tor work. Mine is lit­tle so it goes almost 5 to 6 hours per batch. I let it run till the meat feels cooked, but not brit­tle. Store in air­tight plas­tic bags, but DO NOT expose to direct sunlight.

Pecan Fin­gers — The Best***
Ingre­di­ents:
1 cup Pecans
3/4 C Short­en­ing (1/2 but­ter and short­en­ing)
3/4 C con­fec­tion­ers sugar
1 1/2 C flour
2 eggs
1 C Brown Sugar
2 TBSP. Flour
1/2 tsp. bak­ing pow­der
1/2 tsp. salt
1/2 tsp. vanilla

Heat oven to 350 degrees.
Cream Short­en­ing and Sugar
Blend in 1 1/2 C. Flour
Press in 9x13 pan
Bake 12–15 minutes

Mix other ingre­di­ents, spread over hot baked layer and bake 20 min­utes longer. Cool. Cut into bars 3x1 in.

These really are good!!!!