Frosted Graham Crackers

We loved this treat as kids.  It was super easy for mom and we were super happy, so everyone was a winner!  As kids we used a jar of frosting and a package of just regular graham crackers.  As an adult eating gluten free, it hadn’t occurred to me to resurrect this easy treat.  One day I wanted something sweet but didn’t want to make a big recipe that I would have to work on for days to finish.  We are trying to eat less sugar and that just wouldn’t do.  I started scrounging in my pantry and freezer.  I came across one lonely graham cracker (Kinnikinnick brand), and in my freezer I had some frozen cream cheese frosting leftover from my carrot cake.  You better believe I set that frosting out on the counter immediately to let it start defrosting :-).  As soon as it was spreadable, I spread it on that graham cracker and relived my childhood.  I invite you to enjoy such an easy treat.  There’s actually a lot of canned frosting that is gluten free and dairy free if you want to make it even easier on yourself.  I have gotten spoiled in my old age and prefer homemade, but as a kid, the canned stuff was just fine by me :-).

 

Ingredients:

leftover frosting (about 1-3 T. depending on the size of your graham cracker)

1 graham cracker (I used Kinnikinnick brand- may contain eggs although it’s not listed in the ingredients.)

 

Directions:

Break the graham cracker in half.  Put frosting in between the two pieces of graham cracker.  Now you have a frosting sandwich.  Enjoy!

 

Other frosting ideas: chocolate frosting, oreo buttercream frosting

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Simple popcorn

I have tried making kettle corn several times and have had several mishaps.  Once was when I tried to cook it on a plug in burner with a hard-to-regulate temperature.  It burned quite thoroughly and my students were not very impressed :-).  Of course, neither was I.  Then I found out my husband doesn’t really like kettle corn, so I am off the hook.  For now, I am sticking to simple, lightly salted popcorn.  This recipe worked wonderfully and left very few unpopped kernels.  For this recipe, the size of your pan actually does matter.  Use a 3-quart saucepan with a lid.

 

Ingredients:

3 T oil (I used canola but you could use coconut, peanut, etc.)

1/3 c. popcorn kernels

salt to taste

1 T butter (optional)

 

In a 3-quart saucepan, heat the 3 T. oil over medium high heat.

Add 3-4 kernels, and cover with the lid.  As soon as those kernels pop, add the remaining popcorn kernels and make sure they are all touching the bottom of the pan (no dogpiles).  Sprinkle in the salt.  Put the lid on the pan and remove it from the heat for exactly 30 seconds (this reduces burning and helps more of your kernels to pop).

Put the saucepan back on the heat.  Not long after that, the kernels will start popping.  When you finally hear the glorious sound of popping kernels, start to gently shake the pan so that the kernels don’t burn.  My lid has a small hole to release steam, but if yours doesn’t, you may want to leave the lid a little tilted to let the steam out so your popcorn is crispier.

When the glorious sound slows down, take the pan off the stove and dump the popcorn into a bowl for serving. You may stir in some melted butter if you would like.

This was the perfect amount for two people.

Original recipe: http://simplyrecipes.com/recipes/perfect_popcorn/