1/3 cup melted butter
1 teaspoon soy sauce
1-2 drops hot pepper sauce
2 quarts popped popcorn
2 cups seasoned assorted snacks
1/2 package (.056 oz) bacon-onion dip mix
Add soy sauce and hot pepper sauce to 1/3 cup melted butter.
Put popped popcorn and seasoned assorted snacks in a large bowl.
Pour butter/soy mixture over popped popcorn and snacks; toss.
Sprinkle with bacon-onion dip mix; toss again.
Spread mixture on a jelly roll pan (15-1/2 by 10-1/2 by 1 inch) and
bake in a 350 degree oven 8-10 minutes, stirring once.
Yield: 2-1/2 quarts
1 bag of popped microwave popcorn (approx. 10 cups)
1 (1-lb.) package of marshmallows or 7-1/2 oz. jar marshmallow crème
1/4 cup butter or margarine
Place popped popcorn in a large bowl. In a large saucepan, cook marshmallows (or marshmallow crème) and butter or margarine over low heat until melted and smooth. Poor over popcorn, tossing gently to mix well. Cool five minutes.
Basic Recipe
Food coloring
Plastic or papercups
Plastic spoons or wooden Popsicle sticks
Butter or pan spray
When preparing Basic Recipe, add a few drops of food coloring to the smooth mixture and mix well. While cooling Basic Recipe, butter or spray inside of cups and hands. Fill cups evenly with approximately 1/3 cup of the mixture. Insert the spoon or stick in the center of the popcorn mixture and pack the mixture around the spoon or stick. Chill at least 1 hour.
(No flour!)
3-1/2 cups finely ground popped popcorn
4 tablespoons butter, softened
4 egg whites
1-1/3 cup sugar
1 teaspoon salt
2 teaspoons vanilla
1 cup semi-sweet chocolate chips
Stir ground popcorn and butter. Set aside. In a large bowl beat egg whites until stiff. Gradually add sugar and beat in salt and vanilla. Fold in popcorn and butter mixture and chocolate chips. Drop by spoonfuls. On a greased cookie sheet. Bake for 12-15 minutes at 325 degrees. Makes about 2-1/2 dozen cookies.
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