This is the perfect snack for the fall and the upcoming holidays. This popcorn is a classic snack for those cool and cozy nights while you are watching a movie with loved ones.
Cinnamon popcorn! Everyone has their own little spin on it. This recipe is a healthier version! NO GUILT ladies and gentlemen! This is the perfect snack to have for any gathering of friends and family or when you watch your favorite Halloween movie, or dare I say Christmas movie. Hallmark is already advertising it’s upcoming movies… good grief. But in our house, the rule is that Halloween has to be over before Christmas movies are played (unless it’s Nightmare Before Christmas).
Michigan Ingredients: Cinnamon, Sugar, Eggs
Let’s get this thing started! If you don’t have a hot air poppper, I suggest getting one. It is something that can save you money and “calories.” I have one because it makes me think of my childhood. Nothing like the smell of freshly popped popcorn and hearing the sound of it pop.
We eat a lot of popcorn at our house in a variety of different ways, so we always buy a white kernel bag and a yellow kernel bag and mix. You don’t have to do this, this is just our preference.
But look at this below, it’s great to see the contrast. I can’t really tell you the difference in flavor… but I am sure there is someone out there who can.
Obviously though, if you want to use microwave popcorn, you are able to. I would suggest using the light butter flavored popcorn. Either way, you will need 14-16 cups of popped popcorn. I used 1/2 cup of popcorn kernels.
You will need to go through and try to get all of the un-popped kernels (caution, kernels will be hot). That way you can prevent your guests and yourself from chipping/breaking off a tooth. Trust me, that would bring a happy Halloween party to an ultimate halt.
Add 3 teaspoons of cinnamon and a cup of sugar to bowl and mix.
Be sure to have an adorable creature (i.e. your child) help you mix. It’s more fun that way.
Take your two eggs and separate the yolk from the egg white. I usually do this in a separate bowl in case I fail horribly accidentally get some of the yolk in there. Sometimes you can get the yolk out with a spoon, sometimes you have to start over completely.
Add the egg whites to the cinnamon and sugar mixture. You will want to mix in the egg whites thoroughly with a fork. This is the mixture that will be the yummy, delicious coating of the popcorn.
Be sure to use a large bowl when mixing the popcorn (i.e. a bowl that has some room to mix comfortably). I have made that mistake one too many times where my bowl is not big enough to mix the popcorn. Therefore I always use a large, clear Tupperware container. ANYWHO…. pour your cinnamon mixture over the popcorn and use a rubber spatula to combine. It takes a bit of time to evenly coat (well as much as possible) the popcorn with the cinnamon mixture because you want to be ever so gentle. What fun is popcorn if it is in pieces?
Once the popcorn is evenly coated, spread the popcorn out evenly onto a large cake pan (18×26). If you need to use a cookie sheet, you will need more than one because it is very important to make sure there is an even layer as it makes it so there are no “soggy” spots because it didn’t cook properly. You could always turn the popcorn more than the once time if you would like to help prevent the soggy and to avoid using more propane than needed. I think after you make this, you will probably go out and buy a large cake pan because this stuff is addicting.
Bake at 300 for 30 minutes, turning the popcorn once halfway through.
Look at that delicious coating. The look may make you think of the cinnamon almonds; however, it does not taste exactly like that.
- ½ cups un-popped kernels or 14-16 cups of popped)
- 3 teaspoons Cinnamon
- 1 cup Sugar
- 2 Egg Whites
- Heavy pinch of salt (1/4 teaspoon)
- If you are using a hot air popper, place the un-popped kernels in the machine and plug in. Be sure to use a LARGE bowl.
- After all the popcorn is popped, remove any kernels that did not pop.
- Take the sugar and the cinnamon and mix.
- In a separate bowl, separate your egg whites and then add to the cinnamon and sugar mixture.
- Use a fork to thoroughly combine.
- Pour over the mixture over the popcorn and mix using a rubber spatula gently.
- Pour popcorn on a tin foil lined pan. Spread evenly into a single layer.*
- Preheat oven to 300 and bake for 30 minutes, turning once.
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Have you ever had that “I need to eat more veggies,” feeling; and all you can think about is if you can make a meal out of mostly vegetables that fill you up? This is that recipe. I love making this recipe when my husband is working crazy shifts because it makes a lot and the leftovers are AHHH-MAAAZZZING!
Michigan Ingredient: Meijer Cheese
Surprisingly, this cheese has a “richer” flavor and is actually cheaper and goes on sale more. Ever since the little one starting eating solid foods (about 1.5 years ago), we started getting full fat dairy products. We are at the point where we can switch back to 2%; it’s just hard when cheese tastes as amazing as this.
Of course there is a little bit of prep work when it comes to making this dish and if you have certain appliances and/or tools such as a food processor, mandolin, etc. it is real simple. I use to use the food processor to chop my carrots and celery… and one thing led to another and yada yada yada, I chop them by hand now.
When I prep vegetables such as celery, carrots, onions, green peppers, tomatoes; I like using paper plates to help make clean up a snap. Unfortunately, for the broccoli and cauliflower, I have to use a bowl.
Once your veggies are chopped (and ham too – or you can cheat like I did and buy pre-diced ham), melt your butter and add your oil to a dutch oven pan. There is a reason why the vegetables are separated the way that they are in the pics above (yes, a method to my madness); you add the broccoli and cauliflower first, then add the celery, carrots, onions, and ham. It’s like a little bit of a layer effect because you want the hearty more towards the bottom and the not so hearty toward the top. Now I know you are thinking that carrots could pass as a heartier vegetable; but when you have it sliced thin, it will soften quickly.
Give it a bit of a stir(not too much), cover, and cook for 25 minutes. This is usually when I prep my rice because I try to always multi-task in the kitchen. Bring your water to a quick boil and add your ¾ cups of rice (brown or white, whichever is your preference) and simmer for 15-20 minutes.
Once your veggies are soft, yet crisp; add your cooked rice. Now this is where your preference comes in- you can either add your cheese to the top of your veggies while they are in the pot or add it to each individual serving. It all depends on if you want to look fancy OR if you are trying to make your cheese stretch (I know that not everyone has almost an entire cheese aisle in their fridge).
Now I know that you are thinking… there is no seasonings, no flavor… OH MY GOODNESS!!! The ham adds a great deal of flavor and you can salt and pepper to taste. This is truly a simple dish that my family eats as a meal, but you could easily bring it to a potluck as a side dish if you wanted.
- 2 tablespoons of butter
- 3 tablespoons of oil
- 1 cup ham
- 3 carrots sliced thin
- 2 celery sliced thin
- Small onion – diced small
- Half head of cauliflower - chopped
- 3 cups broccoli chopped
- 1 cup Shredded Cheese of your choice
- salt and pepper to taste
- ¾ cup dry rice
- 1 ½ cups of water
- Slice your carrots and celery thin. Dice your onion small. Set these 3 vegetables aside.
- Chop your broccoli and half a head of cauliflower; combine in a bowl.
- Melt your butter in a dutch oven and add your oil over medium heat.
- Add your broccoli and cauliflower mix to the pot first; then add your celery, carrots, and onion. Add your diced ham.
- Cover your pot and cook for about 25 minutes until the veggies are soft and crisp. Stir semi-often to ensure even cooking/so your veggies do not stick to the bottom.
- Prep your rice while the vegetables are cooking. Bring the water to a boil, add the rice, and cook on low for 15-20 minutes.
- Once your vegetables and rice are cooked, combine and stir.
- Add your shredded cheese to either each individual serving or on top of the mixture in the pot until melted. Serve.