Peanut Butter Cup Popcorn

Good Evening friends!

I hope this finds you well, escaping the heat (we are literally sweating to death AND unable to breath in the midwest today).  I am however looking forward to some possible good storms tonight.  No damage please Lord, just some heavy rain, LOUD thunder and BIG lightening, wind, I am going to need winds just under damaging gusts!  Now I can wrap my soul around that for sure!

You know what else I can wrap my soul around?  Chocolate, and popcorn, and peanut butter!  You are going to laugh when I tell you I got this recipe from the back of a popcorn bag.  Yep.  Tried it a few times for different gatherings and I just had to share it.  I mean cooomme on.  It requires a few steps, but nothing you can't handle, I promise.  Please in all seriousness be careful of flying hot popping in midair popcorn and super hot sugar syrup.  

Ready?

Here is what you will need.....

3 T oil (veg, canola, peanut)
1/3 cup of popcorn kernels
2 T melted butter
1/2 tsp salt
1/2 cup honey
1/2 cup granulated sugar
3/4 cup creamy (or chunky, I mean heck why not?) peanut butter
1/3 cup melted chocolate chips or chocolate almond bark, about 8 ounces
Reeses Peanut Butter Cups (mini's or reg cut into 4ths)

Heat oil in a large pot of medium heat.  When you suspect the oil is up to popping temp, toss in a couple of kernels and place the lid on the pot.  When they pop, add in the rest of the popcorn.  Let it go until the popping starts slowing down.  Now this is where things can get questionable.  Slowing down for some can mean something totally different than what popcorn thinks is slowing down and it so just pay attention.  I am still trying to get burned popcorn marks out of my favorite orange pot!

When it is popped place into a bowl large enough for mixing!  A big one!  Drizzle over melted butter and salt and toss to coat.  Set aside.

In a small-medium saucepan, add in honey and sugar.  Let heat and come to a boil, let boil for 2 minutes.  Remove immediately from heat, and add in peanut butter and vanilla.  When this mixture is combined completely drizzle over the popcorn.  Toss and fold and mix and repeat until all of the popcorn is coated or as coated as you would like it.  Pour on to a parchment lined cookie sheet and spread into a single layer.  Drizzle with melted chocolate and let cool completely then top or toss with peanut butter cups!

  You are VERY welcome

Crazy Caprese Salad

Sometimes tradition is made to be broken.  Or rather, sometimes tradition isn't quite right in your opinion.  Caprese is all of that for me.  I love it, I mean L O V E it.  I don't love balsamic vinegar, and neither does my husband.  I don't always have big beautiful tomatoes available or on hand so this mixed up version of a classic is what we love and eat probably at least once or twice a week!  It is super easy and I almost dare say isn't even a real recipe but, I am sharing anyway.  We have every level or home chef watching and reading and nobody will be left out!

This is simple and your kids can even make it.  My favorite way to eat it is next to a thick rare steak, or grilled, highly seasoned chicken breast or thigh.  I don't care for mushy tomatoes so I make as much as we will eat in one meal that no more.  I don't want to have to refrigerate.  Just say no to tomatoes in the fridge!!!

Here is what you will need!

1 pint cherry or grape tomatoes
1 8 oz ball of soft mozzarella
5-10 leaves of fresh basil
2 T olive oil
salt and pepper to taste

Cut tomatoes in half or bite size pieces and place in a bowl.  Do the same with the mozz and toss it in!  Tear, or cut your basil.  Add it and the rest of the ingredients to the bowl.  Mix to combine and let sit about 15 minutes before serving.  We prefer ours at room temp but service it how you enjoy it!

YouTube Video:  (Don't forget to SUBSCRIBE!)

I know this was simple and easy but we love it so much I had to share.  We don't care of balsamic vinegar but if you do, add it!

Enjoy!!