Cherry Jello Popcorn

A friend and fellow youth leader was driving me and another youth leader back from a church activity a couple weeks ago when she whipped out her special bag of school fundraiser candy popcorn and shared with us.  She said it was a shame she could only buy it when there was a fundraiser, but that she heard you could probably make it yourself with jello.

I was intrigued since I love candy coated anything ;) So I checked online, and sure enough, found a couple recipes! I figured it was the perfect time for some bright red popcorn with Valentine's Day coming up, so my first attempt was with cherry jello.  

It turned out pretty well but I think it needs a little tweaking to coat better and be a bit less grainy. 

Jello Popcorn

By The Black Peppercorn

8-9 cups of popped popcorn (1/2 c kernels in my air popper gave me around 9 cups)

¼ cup butter

¼ cup corn syrup 

1 3 oz package Jello

½ cup white sugar

few drops of food coloring, if desired (I used some, and as you can see, it's pretty bright ha)

Melt butter in a saucepan. Stir in the corn syrup until smooth. Mix in the Jello, sugar and food coloring (if desired). Bring the candy coating to a boil and lower heat to a simmer. Cook for 5 minutes, stirring often.

In a large bowl, pour the candy coating over the popcorn. Using a wooden spoon, mix the popcorn so that they are evenly coated with the candy coating.

Spread the popcorn on a cookie sheet lined with a baking mat. Bake in a 250F oven for 30 minutes. Remove from the oven and immediately break the popcorn apart. The candy will harden as it cools.

Cherry Pineapple Dump Cake

The other day I remembered this dump cake recipe I first learned of from my grandma. I'm sure it's in every dutch oven cookbook there is, but I first had it at my grandma's house.  I have heard some people say they don't have much of a relationship with their grandma or never really knew her growing up, but I am fortunate enough to say that I know/knew both my grandmas fairly well (I say both know and knew because I have one grandma who has passed and one still living).

When I think of them, I know they love me because of what they did and do for me in many different ways, but one of the ways that has resonated with me is the food they made. Maybe that's why I feel so strongly about food. It's more than just things to put into your body so that you have energy, it's a way to show someone that you love them. So when I offer you food, it's me caring about you.

I know this isn't my grandma's most prized recipe, but when I think about it, and make it and eat it, I think of her and being in her home and feeling loved. I hope that passes along to you, and not just the feeling of sugar overload ;)

Side note, I remember it being a lot more red before--I'm guessing enough people complained that real cherries aren't neon so they made it more of a natural color ha. Though I miss that pop of color.

Cherry Pineapple Dump Cake

1 box yellow cake mix
1 can crushed pineapple, drained well
1 can cherry pie filling
1/4 c butter

Preheat oven to 350*

After draining the pineapple well, mix it with the cherry pie filling and pour into a 13x9 baking dish. Sprinkle cake mix on mixture, then top with butter (I like to slice mine really thin while it's still cold).

Bake for 40-45 mins or until top is golden brown and the filling is bubbly.

Grape Jelly BBQ Meatballs

This was another recipe that I found while on my bridal shower menu quest.  I was a little skeptical because it sounded weird to have grape jelly be involved with meat, but then I remembered that I love pineapple glazed ham, so it was worth a shot.

This is one that Dillon (the man who has zero preferences and will eat anything) has brought up a couple times and was really excited to have again, so I think it's a keeper.

It's super easy and zero maintenance so if you want this for a buffet or for a party, just throw in all the ingredients and you're set.

Grape Jelly BBQ Meatballs

1 bag frozen meatballs

12 oz grape jelly

1 18 oz bottle of your favorite BBQ sauce

Place meatballs (either frozen or thawed) in crockpot.

Combine jelly and BBQ sauce, then pour over meatballs and let cook 4-6 hours on high.

Brown Sugar Bacon Smokies

This is a bit of a 'carnivores only' type recipe, but I personally love it! I'm definitely in that carnivore club ;) I can only handle a few, though, before thinking that I need to go eat a salad or something.

They're great for parties--the only problem is that they're one of the first things to be eaten up! So maybe make a double (or quadruple ha) batch.

Brown Sugar Bacon Smokies

1 13 oz package Lil Smokies

1/2 package bacon

1/2 cup brown sugar

Preheat oven to 350*

Wrap each smokie in bacon, either by cutting bacon into pieces and stretching to fit, or wrapping bacon and cutting as you go.  Place in a glass dish and then sprinkle with brown sugar.  

Bake for 30-40 mins or until bacon has cooked and tightened around the smokie and the brown sugar is bubbly.

Bacon wrapped Butternut Squash

Little known fact:  Bacon makes everything taste better.

Oh, wait, you knew that? I guess it's not much of a secret. But have you ever tried wrapping it around squash?? I mean, why would you since they're pretty much opposites? But really, world of a difference for the squash.

I found this recipe a while back when I was planning my friend Stacy's bridal shower menu.  I tried it out since there was squash involved and we were trying to have something a little healthy to go along since pretty much everything else was "off your diet" food (enter funfetti cookie dip).  And then we were #hooked4lyfe.

We've made it so many times now we've got the process down pat.  And by 'we' I mean Dillon because he is the one to cut up the squash into perfect little cubes and then wrap them up for me so I can pop them in the oven and set a timer.  He's the real MVP in this house.

Bacon Wrapped Butternut Squash

1 butternut squash
1 package bacon
1 TBSP brown sugar
1 tsp garlic powder
1 tsp chili powder
1 shake smoked paprika (I love this stuff)
Olive oil to coat

Heat oven to 350*

Peel, remove seeds, and cut squash into one inch cubes, or something similarly uniform.  Place in a gallon ziploc (or in a bowl), then shake in olive oil to coat. Add in spices and shake to coat.  Wrap each piece in bacon, either by first cutting up bacon into pieces and then pulling it to fit or wrapping and then cutting as you go.

I prefer the second method because you will end up with leftover pieces of both the bacon and the squash and you can roast those together a later time. Alternately, if you don't have a Dillon to be your sous chef and don't want to spend the time to wrap, just chop up the bacon and throw it in with the squash on a pan.

Cook at 350* for 45-55 mins, or until squash is tender.