The recipe tutorial you never knew you needed

My parents & I have been in the kitchen all day long making massive quantities of Praline Popcorn. I've posted about our popcorn before, but I never shared the recipe. It is super yummy, and is usually well received so I thought you might enjoy the recipe. Because it's not enough just to make 18 - 1 gallon bags of popcorn, I decided to take pictures along the way so that you could see the process step by step. Now, we were making that large amount for a specific reason, but for normal folks with more sanity than I possess, one batch will yield a little more than 2 full gallon bags.

First: The Recipe

Praline Popcorn

3 sticks of unsalted butter

1 c. of corn syrup

1 32 oz. bag of brown sugar

1 t. salt

2 t. vanilla

1 t. baking soda

9 qts. of popped popcorn

2 c. chopped pecans

2 c. dry roasted peanuts

Here's how to do it, along with a few things we've learned along the way.

The easiest way to get started is to pop the popcorn; and the best way to do that is to use an air popper. [There is no way to tell you how much unpopped popcorn will make 9 qts. of popped popcorn, because it depends on the brand of popcorn and the method in which it is popped - for

us, it's about 1 c. of unpopped corn]

Then we split the popped popcorn into two large metal bowls. We've found that if you warm the metal bowls and spray them slightly with non stick spray it will make it easier for you later. Next, add 1 cup of both types of nuts (pecans and peanuts) into each bowl. Set aside. You will pour a liquid candy coating over this popcorn, and it must be mixed in quickly before it hardens. So, be sure to have the popcorn and nuts ready.

Next, melt 3 sticks of unsalted butter in a 30 qt stock pot (or just a taller pot). Add one bag (32 oz) of brown sugar and 1 c. of corn syrup with 1 t. of salt. Stir continuously until it comes to a boil. After it comes to a boil reduce heat and let boil without stirring for 3 1/2 to 4 minutes. After the 3 1/2 minutes are up, add the vanilla (2 tsp) and baking soda (1 tsp). Stir well.

Then pour half of the mixture into each bowl of popcorn and nuts and mix well being sure all the popcorn is covered well with the candy mixture.

Then divide popcorn out onto some cooking sheets and bake on 225 for 15 minutes. When you take them out, loosen the corn with a spatula to break up the pieces and let cool.

Once cooled, It is ready to eat. But, you can also put it in freezer bags to freeze. It freezes well, but when you take it out of the freezer, place back on cookie sheets and back in the oven to heat and get crunchy again.

This is what it looks when crazy people make a ton of it. But it sure is yummy!

No ordinary pancake

I don't watch a whole lot of TV anymore. In fact, about all that I really find myself watching most days is the nightly news and the Food Network. Now, don't get me wrong, I love me some "What not to wear" (I keep thinking my friends will have mercy on me and nominate me for the show.....). I digress, anyway, as far as prime time sitcoms, I just don't have a huge interest.

That being said, one of my favorite shows on the Food Network is Triple D. And for those poor souls (read: people with a life) out there that don't watch TFN; the show is actually called Diners, Drive-ins, and Dives. The host, Guy Fieri travels all over the country (although hardly in the southeast.......where's the love, Guy?) going to different places to sample the food and to get a tutorial on how each places "specialty" is cooked. I think the closest place he's been to around here is the Marietta Diner in Marietta, Ga. We've eaten there before and it's pretty good. But the other night, the show was a tour of New Jersey Diners (and if you click the link, you can see when you can actually watch it yourself). And on it, this one particular diner owner made "Cyclops Pancakes" which is a pancake with a fried egg in the middle. Now, to me, that doesn't sound too appetizing. But for those of you who don't know, I married "Mikey, the kid who'll eat anything."

Brad is the Farmer household's go-to guy for pancakes anyway (I can't flip the darn things). He makes them, I decorate them. Indeed, my friends, the perfect picture of teamwork. So tonight, he was making pancakes for supper and I suggested that he try his hand at the Cyclops variety. While he was working on the Cyclops-cake that would make even Guy himself proud, I was decorating the kid's pancakes. I thought you might like to see Brad's take on the Cyclops and then of course, I have to throw in at least one picture with a kid in it. Have I mentioned that we're boring? Just wanted to make sure I had that last point well covered. We're just a frenzy of excitement, our family.

How sad is it that I actually took the time to take a picture of my husband making a pancake? Oh, let's just not talk about it, shall we? Anyway, in case you're wondering (I know you're sitting on the edge of your seat) he liked it so well that he made another one. I didn't try it, and I don't plan too. The whole mixing food concept is blasphemy to me.

This is Bryce-man's pancake. It is upside down so you really can't tell about it. But, it has rediwhip eyebrows and smile with a strawberry nose and M&M eyes. Oh, the talent this stay at home mom possesses. By his face, he looks thrilled with it......and that's all that matters.

Hey Goodlookin'..........

What'cha got cookin'? I really do want to know. What's for supper? I'll tell you, if you tell me.


I had another one of those moments the other day at lunch, when I thought to myself, this is just yummy-delicious, and if the great people of the bloggy world aren't eating this because they don't know about it, then, that my friend, would be a cryin' shame. So, I'm sharing the love.


Yet again, this is/was not my idea or original recipe. I got this recipe from Jeanne and Eva at Hairnight. "What's hairnight?" you say? Well, I'll have to save that for another post. But, the short version is that it's a night (once a month, or so) that lots of women from our church get together at Miss Jeanne's house,. We eat a lot and laugh even more, and a few of us (but not me) get our hair cut and/or colored by none other than the Pastor's wife herself and a few other brave recruits (Elaine). It's a ton of fun, all rolled into a lot of love and laughter. Anyway, this recipe is brought to you by Hairnight.



It is a scrumptious little salad, and it's SO easy. Plus, it's filling too. Here's what you do:



First, you get a packaged salad of 'spring mix' or 'baby lettuces' (I choose the organic salad that is packaged in a plastic box rather than the bags....it seems the box that has a lid keeps it fresher, longer.)



Next, you get the ready to eat grilled chicken strips. I've gotten to where I don't enjoy the Tyson very much (they get grainy or gristly...is that a word?). But, Tammy told me she uses the Purdue short-cuts brand from Kroger. And, I agree, I like it better.



The rest of the ingredients are feta cheese, strawberries, and pecans. To me, the part that makes this salad so very yummy is the dressing. And, lo and behold, it is store bought too. BONUS! It is Ken's Lite Raspberry Walnut Vinaigrette.



Every time I eat this salad, I enjoy it. Especially in the spring and summer, I usually try to keep the ingredients on hand, because it makes a great lunch that is fairly healthy. And, here's a little secret. I don't enjoy nuts, so I don't add them to mine.



And because I think every post is better with a picture or 10, I'll include a couple of my salad. Which, by the way, I know is over the top ridiculous, but that's pretty much how I roll.

But, Ooooh, don't it look pretty? And pretty tasty too?

And now for the shameless request for more ideas. I was serious at the top of the post when I wanted to know what you were cooking. Very serious. Give me your ideas. What's your favorite, easy, go-to meal?? You can leave a comment OR (and oh, I love this idea....) you could do your own post about it. Have I mentioned, that I'm over the top ridiculous? I'll be checking all the comments and the blogs. If you end up doing a post about it on your own blog, be sure to leave a comment, so we can check them out. Don't let me down girls. Mom, that means you too!!!

But.....no pressure!!

The Farmer's Terrible, Horrible, No-good, Very Bad Day

Okay, so it's been one of those days. It's not that the day itself has been all that terrible, although it certainly has not been great. It's more that we had our heart set on doing a few specific things with the kids on spring break, and the very un-spring-like weather ruined our plans. I've been a planner all my life, Brad....not so much. And, this is exactly his argument. Why plan, when things come up and you have to change everything. I'm now starting to come over to his way of thinking, although, I'd be hard pressed to suppress the planner in me in it's entirety.


Brad is going out of town Wednesday, so we had decided that he would take off Monday and Tuesday to do some stuff with the kids. And, all the 'stuff' that we wanted to do included the great outdoors (I am married to Brad Farmer-the Eagle Scout). I think we will be able to salvage tomorrow, Lord willing, but all of us (okay, maybe except Sara Kate who is always in her own little wonder world) have kind of moped around all day. Boo-Hiss to all this wintry weather in the middle of spring BREAK! On a side note, this is the second time that we had planned to 'camp out' on my parent's property, both times, Brad had the truck all loaded down, and he had to unload it....firewood and all. (poor guy....we're gonna use that firewood one of these days)


We (I) tried to salvage the day by letting the kids help me make home made cinnamon rolls this morning. I used to make them all the time in high school......let's just say that I'm not as familiar with my rolling pin as I used to be. The kids liked spreading the butter and the cinnamon/sugar, so I guess they enjoyed it. I admit, it was a feeble attempt. But, the rolls tasted good, even if they were a little flat. Brad and I also worked several puzzles with them too. But, the rest of the day was just the same old, same old.....and we were trying so hard for it to be special for them. And, on top of that disappointment, the kids were cooped up in the house on a cold day, and the stir crazies were definitely setting in; which means there was a lot of "stop, quit, and don't" thrown around. I hate days like that!!


Obviously, we had a lot to talk about during our mad, sad, glad game at devotions (disappointments happen). But, I'll leave you on a funny note. During prayer, when we got to the "Jesus, I'm sorry for____" statement, Bryce said......."I'm sorry mom had to call me down like 55 times or something." Brad & I busted out laughing.......of course, in my head I was thinking, "you mean 55 HUNDRED times", but I assure you, that stayed in my head, and never left my mouth. It was nice to end the day with a smile. I'll leave you with a few pictures of my little kitchen helpers.



Spreading the butter......mmmmm

Now comes, the cinnamon and sugar

Flat as a flitter cinnamon rolls.....but......they were still good. Looking at this picture makes me laugh, they look more like pinwheel cookies than actual cinnamon rolls. I'm pretty sure I've admitted that I'm no Paula Deen.......if you had any doubts, here's proof.

Culinary Creations...that I didn't create

Now, don't everybody laugh at once. I'm no Rachel Ray or Paula Deen, but I'm always ready for a throw down!! (If you don't watch the Food Network, that one will not make sense) All joking aside, I like cooking. Notice I used the word LIKE because that is most accurate, I like it, but I don't LOVE it. And, under certain circumstances I could down right despise it......BUT if the kids are content and busy and I'm not under any time constraints or pressure, I would call my kitchen and her contents my friends.

There are a few things that I (in my humble opinion) do well. My best friend, Tammy has always said that I do soups well, and I would agree with that (at least of the 2 or 3 that I make). I particularly like my roasts, and I do mashed potatoes the way God intended. I actually mash real potatoes.....just like my mama does. And, I can put a spoon full of gravy on top that'll make you slap your mama (although I wouldn't if I were you). But I, like everyone, have my limitations. I'm no fancy person. I'm a southerner, so I do country style foods well, but if it's five star fancy you're looking for then you might want to eat elsewhere. And don't get me wrong, I'm all about going out and having a fancy dinner that costs way too much. And although the portions may be small, they're usually tasty and everyone needs an occasion to get all 'gussied' up.

Anyway, with all that being said (unnecessary though it may have been) I had this idea last night while I was cooking supper to share with the world out there my 'go to' meals. The idea came about because what I was cooking for supper last night is SO easy, and it is pretty tasty as well.....and best of all, it's "Mexican with a VEGETABLE", so who can beat that. And, I thought to myself, the world needs to know this. Anyway, Tammy's mom, Gail brought this meal to us when we moved in last April, and I've been making it ever since. So, you have her to thank!

Chicken & Spinach Tacos served with Black Beans.

Theres not really a recipe, but I'll tell you what to do: You get the Tyson ready to eat grilled chicken (I use two packages) and you saute them with some frozen spinach in Olive Oil. I just eyeball how much spinach, and then I put whatever I didn't use back in the freezer. You could also add mushrooms into the pan if you like them. While that is sauteing, you open a can of black beans and stick them on the stove to warm. When everything is warm, you fill a tortilla with the mixture and slap your favorite toppings on it. I always use cheese and sour cream, because I'm God fearin' and I think that makes Him happy!! (I kid) Again, serve it with black beans and you've got yourself a meal. Sometimes, when I ignore the fact that my hips are the size of Texas I also serve it with cheese dip and tortilla chips. And, in case you're wondering, my kids love this meal. Bryce especially loves it.

Okay, next up: Italian Roast Beef Sandwiches

This is the meal that I usually take if I'm cooking for someone. Practically everyone who reads this blog will have had this meal, because I'm a creature of habit and I can do it in my sleep by now. Not to mention, it also seems to be pretty well received, and again, the important thing here is that it is easy. Here's what you do:

You get a shoulder roast from the store. I guess other roast cuts would work too, but they usually don't shred as well or as easily. Anyway, you put your shoulder roast in the crock pot. and, for every pound of meat you put 1 cup of water and 1 package of Good Season's Dry Italian Dressing mix. Then you let it cook all day (if you have less time cook it on high). Again, this is a great recipe if you want to put it on in the morning and come home to a finished meal. When it is done, it will just shred or fall apart very easily when you stick a fork in it. You put the meat on a hoagie bun with some provolone cheese and dress it however you like. It makes a sort of au jois dipping sauce. If you happen to be a dipper, there's a bonus for you. A lot of people will do horseradish and/or spicy mustard. Most of the time, when I make it for someone, I slice green peppers and red onions (they can be sauteed)....but I don't like either and I just eat it with meat and cheese, 'cause I'm a no-fuss kind of girl. I usually serve it with pasta salad, because it's easy (do you see a pattern here) and I can't think of anything else.


Now, wasn't I nice to enlighten you with these fabulous little meals? The only way to make it better would be to actually cook it and deliver it...but I'm not that nice. Feel free to return the favor. You can comment or email me if you have a super easy, tasty meal!!

Enjoy!