Anne McAlpine: February 17, 2022

I recently saw this Crock Pot caramel corn with peanuts recipe in a magazine and was very intrigued by it. I used microwave popcorn and picked out the few pieces that didn’t pop. I made two batches as I felt that the first batch was a bit sticky, and I wanted to make a couple of changes and see if I could avoid the stickiness. I covered the pot as directed and let it cook for a half hour, then removed the lid and put a large piece of paper towel over it and put the lid back on. I removed the cover for the last 30 minutes as directed. I let it cool on the parchment lined pan for two hours instead of the suggested 15 minutes, stirring it occasionally. It worked out really well and was much less sticky and therefore, easier to eat.

I was given this polenta recipe and, although I had never used polenta, I got some so I could try the recipe. I am glad I did as it turned out really well. You could use any flavour of pasta sauce, but I used the tomato basil as I had some left over from the chicken recipe. I used low fat cottage cheese and suspect that it would be even creamier if you used the regular kind.

I liked this chicken recipe as it made a lot. I removed it from the bones and put it into freezer containers with a bit of the sauce in each. When I first made it, I cooked up a bit of brown rice and served it with the chicken and sauce over it and I really enjoyed it. It is definitely a recipe that I will make again.