POPCORN BALLS
10 cups popcorn (popped)
2 teaspoon vanilla extract
2, 10 ounce bags of Mini Marshmallows
1/2 cup unsalted butter
Orange food dye
1 roll of clear or orange Cellophane 12 green pipe cleaners Serving Size: 24 Popcorn balls
Step 1: Pop the popcorn, remove any leftover kernels and place all 5 cups of popcorn in a large bowl.
Step 2: Use the stove to melt the Mini Marshmallows and butter in a pan on low heat. Continuously stir until the mixture is completely melted.
Step 3: Add 10 drops of orange food dye and 1 teaspoon of vanilla extract to the marshmallow mixture and stir until fully mixed.
Step 4: Pour the marshmallow mixture over the popcorn and stir until the popcorn is evenly coated.
Step 5: At this point you can use a scooper or your hands to scoop up the popcorn balls. I suggest spray your hands or scooper with cooking spray to prevent sticking. Place each ball on a piece of parchment paper to dry.
Step 6: Cut 24 squares of cellophane large enough to place the popcorn ball in the middle, wrap it up, and still have enough material for the “stem”. You will also want to cut your 12 pipe cleaners in half.
Step 7: Tie up all of your popcorn balls in their cellophane wrapper and tie it off with a pipe cleaner. For add effect: twist the pipe cleaner to make the “stem” curly!
CHICKEN TORTELLINI SOUP
8 cups chicken broth
2 sprigs thyme 1 Rotisserie Chicken 1 package (9 ounces) Tortellini . Serving Size: 8 servings
3 carrots (chopped)
4 stalks celery (chopped)
1 large onion (chopped)
1 sprig rosemary
Step 1: In a large pot, bring broth to a broil. Reduce heat and cook for 10 minutes.
Step 2: Add veggies, tortellini and spices and cook covered till soft (about 10-15 minutes)
Step 3: Add chicken and let simmer covered for another 30 minutes.
Step 4: Salt and Pepper to taste.
HOMEMADE TEXAS CHILI & TRUFFLE MAC ‘n CHEESE
2 tablespoons cumin seeds
1⁄2 teaspoon salt
8 ounces bacon (chopped)
3 pounds beef chuck, cut into 1⁄4-inch cubes
2 onions (chopped)
1⁄4 cup Homemade Chili Powder
2 teaspoons sweet paprika
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1⁄2 teaspoon dried thyme
4 large cloves garlic, minced
1 3⁄4 cups beef broth
1 (28-ounce) can pureed tomatoes
2 dried ancho chiles, stemmed and seeded
1 box Kraft Mac ‘n Cheese
1 package of HEB’s truffle butter (found in the dairy section)
Step 1: Toast the cumin seeds in a large skillet over medium-high heat for about 1 to 2 minutes. Using a metal or wooden tool with a flat surface, crush the seeds coarsely. Set aside.
Step 2: Cook the bacon in the skillet over medium-high heat until crisp. Remove the bacon and reserve.
Step 3: Over high heat, brown the beef in the bacon drippings left in the skillet and set the meat aside.
Step 4: Over medium heat, sauté the onions in the remaining drippings until lightly browned, 8 to 10 minutes.
Step 5: Add the toasted cumin, chili powder, paprika, oregano, black pepper, thyme, salt, and garlic to the cooked onions and sauté for 1 minute. Crumble in the bacon, add the beef broth, 1 cup of water, the tomatoes, ancho chiles, and the beef.
Step 6: Bring to a boil, reduce the heat, cover partially, and simmer until the meat is very tender, about 2 hours, adding water as needed to maintain desired consistency. Alternatively, transfer to a slow-cooker set on low and cook for at least 6 hours and up to 8 hours, until the meat is very tender.
Step 7: Remove the anchos, puree in a blender, and return to the pot. Serve in a bowl with chopped onions and shredded cheese, with saltines, over tamales, rice or potatoes, in a Frito Pie, combined with beans or our personal favorite, over truffle mac ‘n cheese.
Step 8: Truffle Mac ‘n Cheese: follow the directions on the back of the Kraft box. Once fully cooked, add one spoonful of the truffle butter and mix thoroughly until dissolved. Serve with chili.
