Popcorn Bombs by MJ & Family

My sister, mother and I enjoyed making these popcorn bombs tonight. We hope you enjoy making them, and eating them as well.(copyright 2007)


INGREDIENTS
• 2 cups white sugar
• 1 cup light corn syrup
• 1/2 cup butter
• 1/4 cup water
• salt to taste (optional)
• 1 teaspoon vanilla extract (or other flavor such as peanut butter or white chocolate)
• 1 teaspoon distilled white vinegar (optional)
• 5 quarts popped popcorn
• 3 cups slightly chopped peanuts (or M&Ms, crushed Butterfinger, etc) If adding this, reduce popcorn to 4 quarts

DIRECTIONS
1. In a saucepan over medium heat, combine the sugar, corn syrup, butter and water. Stir and heat to hard-crack stage or 300 degrees F (150 degrees C). Remove from heat, add vanilla or vinegar; mix well. (to test hard crack stage, drop sugar mixture into a bowl of ice water(with ice in it) and wait a few seconds. When you pull it out (carefully, could be hot) you should be able to snap it. *crack* If it is still moldable or stretchy, it’s not time yet.
2. Pour slowly over popped popcorn while stirring. Wait 5 minutes and shape into 3 inch round balls. (butter hands well to avoid sticking)





Have a great day!

Chicken Kabobs with MJ

Mj’s Chicken Kabobs



Ingredients

5 lbs. boneless skinless chicken breast

1c. Basque Norte marinade

2 cans chunk pineapple (save the juice)

2 boxes whole mushrooms

2 red bell peppers

2 yellow bell peppers

2 green bell peppers

1 large red onion
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Directions
Cut chicken breasts into cubes. Place in a bowl with Basque Norte marinade and 1 can of pineapple juice. Cover and refrigerate over night. Soak skewers in water over night.
Cut bell peppers and onions into cubes; soak in 1 can of pineapple juice with pineapple. Cover and marinade over night.

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Preparation

Add ingredients onto skewers alternating between vegetables and chicken. Spray cookie sheet with cooking spray and place kabobs on the tray.

Cover with foil and bake in a 350° oven for 20 minutes.
I hope you enjoy my cooking segment!

Cheeseballs with MJ and Non

This cheeseball recipe was given to me by my Non and was given to her by a friend of hers, named Laurie Newton. She is the mother to one of my dad's classmates from Kindergarten. If anyone knows Laurie, please give her my thanks, as this has become a family tradtion for the last several years!

Cheeseballs Yields apprx. 4, 3 in. balls

Ingredients:

2 lbs. shredded sharp cheddar cheese

3 lbs. softened cream cheese

2 cans of black olives (chopped by you)

1 1/2 c. chopped walnuts (set aside apprx. 1/2 cup to roll the balls in)

1-12oz. can evaporated milk

1/4 tsp. salt

1/4 tsp. baking soda

1/2 tsp. garlic (crushed)

First, you'll want to mix the cheeses with a large spoon or heavy duty scraper, in a large bowl. Gradually add in the evaporated milk. Once these ingredients are mixed in, add the salt and baking soda to 1 cup of walnuts and mix into cheese mixture. Next add your garlic and olives and mix well.

Refridgerate for about one hour, then form balls in clean hands and roll to coat in chopped walnuts. Place on a platter and wrap with plastic wrap and refridgerate for another 30 minutes, then serve with your choice of crackers.

Welcome

Welcome to Cooking with MJ!

I am excited to announce that we have special plans for the show this year, as we have special guests who will be joining us.

The recipes contained in the show are from various cooks around the country and some vintage recipes from my family history.

What you can find on my site in the near future:

*Tips for keeping a clean environment.
*Safety in the kitchen.
*Proper food handling.
*Weights and measures.
*Table settings.
*Catering events.

and so much more!

Thanks for stopping by, and keep your eyes out for upcoming video cooking segments with me, MJ!