Chocolate-Drizzled Cinnamon-Caramel Corn

Chocolate-Drizzled Cinnamon-Caramel Corn

11 c. popped popcorn
1 c. cashew pieces
1 c. packed brown sugar
1/2 c. butter
1/4 c. light corn syrup
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. vanilla
1/2 c. chocolate chips
1 tsp. shortening

Remove all the unpopped kernals from the popped corn.  Put the popcorn and cashews in a 17" x 12" x 2" baking pan.  Combine the brown sugar, butter and corn syrup in a saucepan.  Cook and stir over medium heat until the mixture boils.  Reduce the heat to medium-low.  Cook without stirring for 5 minutes more.  Remove from the heat.  Carefully stir in baking soda, cinnamon and vanilla.  Pour over the popcorn mixture in the pan, stirring gently to coat.  Bake in a 300 degree oven for 15 minutes.  Stir and bake 5 minutes more.  Transfer to buttered foil to cool.  Heat the chocolate chips and shortening until melted.  Let cool slightly then drizzle over caramel corn.

Makes a great holiday gift.

Cheddar Bacon Dip

Cheddar Bacon Dip

2/3 c. low-fat sour cream
2. T. mayonnaise
1/2 c. finely shredded Cheddar cheese
2 T. Finely chopped chives
1/2 c. real bacon bits
Freshly ground black pepper

 Combine the sour cream, mayonnaise, cheddar cheese, chives, bacon, and pepper. Stir thoroughly to combine. Refrigerate 1 hour to blend flavors.

Creole Coleslaw

Creole Coleslaw

4 c. thinly sliced green cabbage
2 c.  thinly sliced red cabbage
1 1/2 c.  diced red bell pepper
1 c. shredded carrots
1/2 c. chopped parsley
1/2 c. mayonnaise
1/2 c. Creole mustard
2 T. cider vinegar
2 tsp. celery seed

1 tsp. kosher salt
1 tsp. black pepper
1/8 tsp. cayenne pepper

 Combine the green cabbage, red cabbage, bell pepper, carrots and parsley.
 Whisk together the mayonnaise, mustard, vinegar, celery seed, salt, pepper and cayenne.
 Toss the dressing was the cabbage mixture to combine.