If you have got a huge group of people coming over for a night of movies and munchies, you will be better off using the hot air popper to make large bowls of popcorn.
But if you have only a small number of people coming over, you can make your own gourmet popcorn in a paper bag in the microwave and put exactly what each person wants on it.
Microwavable popping corn
Brown paper lunch bags
A ½ cup measuring cup
caramel sauce, and so on
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Image 1-Assemble your ingredients
Image 2- Put 1/2 cup of popcorn in each bag.
Image 3-Fold the top of the bag over twice, creasing it tightly.
Image 4- Place the popcorn, one bag at a time, in the microwave. Put on your high setting, NOT the popcorn setting, for about 2 minutes, or until the duration between pops is longer than one second. Avoid leaving in too long, as the corn can start to scorch.
Image 5-Carefully open the bag, avoiding burns from the hot steam, and add your preferred toppings. Close the bag and shake well to distribute all the seasonings.
Image 6- Once all your bags are ready, you can serve.
Helpful hint: If you have a large group, write each person’s name on the bag so that they don’t get mixed up, especially if it is a child’s party and they tend to be a picky eater. This is also a must if they have any food allergies.
Other serving suggestions to add variety:
Personal popcorn bags are fun, easy and make any occasion special without spending a lot on snacks. Best of all, popcorn is a whole food, so you are getting plenty of antioxidants, fiber and other nutrients.
How to Make Blueberry Pancakes
2 1/3 cups flour (all-purpose or 1 cup whole wheat, the rest white)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¼ tsp salt
2 1/3 cups milk
¼ cup vegetable oil
2 cups fresh blueberries, or frozen if you can’t find fresh
Makes: About 20 pancakes
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Image 1-Gather your ingredients.
Image 2–Whisk together the dry ingredients including the flour, sugar, baking powder, baking soda and salt.
Image 3-In a separate bowl, mix the wet ingredients including milk, egg and vegetable oil.
Image 4-Add the wet ingredients into the dry, mixing only until combined. Don’t overmix.
Image 5-Then gently fold in the blueberries
Image 6-Heat a non-stick griddle or frying pan to medium-high heat. Use a large spoon or measuring cup to scoop out about ¼ cup of batter per pancake. Pour onto the hot griddle.
Image 7-Cook until golden brown on one side, about 1 minute. Llook for bubbles on the edges to check for doneness. Using a spatula, flip over and cook for about another minute, or until golden.
Maple syrup is traditional, but there is also blueberry syrup and of course just a dab of butter. You can also combine butter or margarine with a generous sprinkle of cinnamon, combine, and then spread on the pancakes.
You can also top with ham and even cheese for a hearty pancake, or a breakfast biscuit with a difference if you add another one on top, for a great breakfast on the go.
A sausage pattie would also work well with this. Serve ham steak or sausage links on the side for a more hearty breakfast.
If you’re making a large number of pancakes, heat your oven to 200F degrees and place the pancakes on a cookie sheet to keep warm. When all the pancakes have been cooked, put the remainder on the stack and transfer them to a plate to serve.