Red Hot Popcorn Firecrackers

Today's recipe is...

Red Hot Popcorn Firecrackers

1 quart unsalted popped popcorn
1 cup sugar
3/4 cup water
1/4 cup light corn syrup
1/2 teaspoon vinegar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/3 cup red cinnamon candies
String licorice

Keep popcorn hot and crisp in a 300-degree Fahrenheit oven. Butter sides of a heavy saucepan. In it, combine sugar, water, corn syrup, vinegar and salt. Bring to a boil, stirring until sugar dissolves. Clip candy thermometer to pan. Cook syrup to 250 degrees (hard ball stage) over medium heat.

Remove from heat; add vanilla and candies; stir until candies are partially melted. Pour slowly over popcorn, stirring just to mix thoroughly. Butter hands lightly; quickly form popcorn into shape of king-size firecrackers. Insert a short piece of licorice in end of each one for a fuse.

Yield: 4 to 6 firecrackers.

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Amish Potato Casserole

Today's recipe is...

Amish Potato Casserole

1-1/2 lb. ground chuck
Salt & pepper
1/4 c. ketchup
6-8 c. diced potatoes
4 slices cheese
1-1/2 c. milk
1 head cabbage

Brown ground chuck. Drain off fat. Salt and pepper to taste. Mix in ketchup. Set aside. Shred half of the cabbage into baking dish. Add meat, then the potatoes. Add slices of cheese next. Shred the rest of the cabbage on top of the cheese. Pour milk over all the layers. Cover and bake at 375 degrees for 1 1/2 hours. Add more ketchup, more cheese or different cheeses if desired. Makes 6-8 servings.

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Apple Cobbler Cake

Today's recipe is...

Apple Cobbler Cake

6 c. sliced apples
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. chopped nut meats
1 pkg. cake mix (yellow or white)
1 stick oleo or butter, melted

Combine apples, sugar, nutmeg and cinnamon. Add 1/4 cup of the cake mix, stir to coat apples. Place apples in buttered pan, about 9x13 inches. Cover tightly with foil and bake at 350 degrees for 25 minutes. Remove from oven and remove foil. Mix rest of cake mix with nuts. Sprinkle with melted butter. Stir with fork until large crumbs are formed. Spoon over hot apples. Bake 25 to 30 minutes until puffed and golden brown. Serve warm with cream or ice cream.

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Almond Nougat Candy

Today's recipe is...

Almond Nougat Candy

1-1/2 c Light corn syrup
2 c Sugar
1/4 ts Salt
1/4 c Water
2 Egg whites
1/2 ts Almond extract
Red or green food coloring
1/4 c Soft butter or margarine
1 c Toasted chopped almonds
1/4 c Chopped candied cherries

Mix first 4 ingredients in heavy saucepan. Cook, stirring, until sugar is dissolved. Cook, without stirring, until a small amount of the mixture dropped in cold water forms a hard ball (250-F). Beat egg whites until stiff, but not dry, in large bowl of electric mixer. Gradually beat in about one fourth (not more) of the syrup, and continue beating until mixture holds its shape. Cook remaining syrup until a small amount of mixture separates into hard and brittle threads when dropped in cold water (300-F). Gradually beat into first mixture, and continue beating until the mixture begins to hold its shape. Add flavoring and food coloring to tint a delicate shade. Beat in butter; continue beating until very thick and satiny. Stir in nuts and cherries. Press into a buttered 8x8x2" pan, smoothing top. Let stand until firm. Turn out of pan, and cut in 1 1/2" by 1" pieces. Wrap each piece individually in waxed paper. For best flavor, store several days in a cool place before serving.

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Enter Our Giveaway!

I realize that the only thing I usually post here are the daily recipes, and I have been a little tardy with that this week. I apologize for that, but I wanted to bring something to your attention just in case you weren't aware of it. Every month we give away fun prizes to one lucky winner.

How do you enter? 

It''s easy really! If you like to bake or cook, and you have a camera, you can enter. You can enter as often as you like, the more entries, the better your chance of winning. Here's what you do:

1) Choose a recipe(s) from one or both of our websites, Annie's Recipes and/or Alicia's Recipes.

2) Prepare the recipe and take a picture.

3) Upload that picture to the recipe you found on our site(s).

4) Leave a comment at the end of this post and tell us the recipe name and which site you found it on.

That's it! if you have a blog, you can blog about the recipe and leave your blog post link in the comments instead.

This month you could win this fun Cookie Cutter Set. Contest runs October 31, 2009 and is open to U.S. residents only.

Almond Peach Smoothie

Today's recipe is...

Almond Peach Smoothie

1 cup skim milk
1 cup sliced peaches
1/2 teaspoon almond extract
1 cup fat-free frozen vanilla yogurt

Combine all ingredients in blender and process until smooth and creamy.
This makes a great breakfast.


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Clown Party Dip

Today's recipe is...

Clown Party Dip

1 cup (236 ml) low-fat (1%) cottage cheese
1/2 cup (118 ml) plain nonfat yogurt
6 radishes, finely chopped
2 small carrots, shredded
2 tablespoons (30 ml) chopped parsley
2 tablespoons (30 ml) chopped scallions (white part only)
2 tablespoons (30 ml) chopped pimento
1 teaspoon (5 ml) prepared horseradish vegetable salt substitute, to taste

1. Using a potato masher or fork, mash cottage cheese to break up curds. Blend in yogurt and remaining ingredients. Mix well.

2. Chill for 1 hour before serving with raw vegetables or fat-free chips.

Per 1/4 cup serving: 37 calories (9% calories from fat), 5 g protein, trace total fat (0.2 g saturated fat), 4 g carbohydrate, 1 g dietary fiber, 2 mg cholesterol, 134 mg sodium

Exchanges: 1/2 very lean meat, 1 vegetable Copyright © 1997-2001 Diabetic-Lifestyle

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