winter recess

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Now that Santa has come and gone, what do you do to entertain young ones until winter recess is over. I know my granddaughters have seen Moana 2 twice, but perhaps, you’ll just have a movie day at home. If so, the kids are likely going to need some snacks during the movie. I recently made two with my granddaughters. The first one was Piggy Bricks and the other Chili Cheese Popcorn. My oldest granddaughter found the recipes in “Better Homes and Gardens New Junior Cook Book” in her school’s library.
 
Piggy Bricks is a twist on Rice Krispies treats with the addition of peanut butter for a bit of protein. For the bricks you’ll need a bag of either large or mini marshmallows, creamy peanut butter, butter, cereal (toasted oat, puffed riced, puffed corn or chocolate flavored puffed corn cereal), candy coated chocolate pieces (such as M&M’s) and chopped peanuts.

As my one granddaughter has a peanut allergy, I used sunflower butter and left out the chopped peanuts. In place of candy pieces, I used dark chocolate chips.
 
Using a 8-inch square baking pan, I coated it with baking spray. Using my stainless-steel Dutch oven, I added marshmallows, butter and sunflower butter and cooked over medium-low heat until the marshmallows melted. Removing the pot from the burner, I added the cereal  and chocolate chips and mixed well. The mixture was then placed into the prepared pan and using a spoonula, I pressed the mixture into the pan. After several hours of cooling, I cut the mixture into 2-inch squares. The girls loved them.
 
Another recipe from the same book was for Chili Popcorn. Instead of making popcorn in a microwave, I used bagged plain popcorn from the food store. For the recipe you’ll need 8 cups of popped popcorn, butter, chili powder, garlic powder and grated Parmesan cheese. I melted the butter in a saucepan to which I added both the chili powder  and garlic powder. I poured it over the popcorn and coated as best as possible. Lastly, I added the Parmesan cheese and mixed again.
 
My oldest granddaughter thought the popcorn was great, not too spicy although the recipe called for just 1 teaspoon of chili powder. I’m sure you can get creative with seasonings for your own movie party. ​

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​Piggy Bricks
Adapted by Donna Walsifer
“New Junior Cook Book,” by “Better Homes and Gardens”
Editor: Jan E. Miller
©2004 Meredith Corporation
 
Donna’s Note: I substituted sunflower butter for the peanut butter due to my granddaughter’s peanut allergy. In place of candy pieces, I used dark chocolate chips and omitted the peanuts.
 
Time: 20 minutes
Yield: 20 bars
 
Utensils
8x8x2-inch baking pan
Measuring cups
Large saucepan or large microwave-safe bowl
Wooden spoon
Hot pads
Sharp knife
 
 
Ingredients
Butter
½ of 10-ounce package large marshmallows (18) or 3 cups tiny marshmallows
½ cup creamy peanut butter
3 tablespoons butter
3 cups round toasted oat cereal, puffed corn cereal, or chocolate-flavored puffed corn cereal, puffed rice cereal
½ cup candy-coated chocolate pieces, candy-coated peanut butter and chocolate chip pieces, or peanut butter-flavored pieces
¼ cup chopped nuts
 
Directions

1. Grease the baking pan with butter. Save until Step 4.
2. Put marshmallows, peanut butter and the 3 tablespoons butter in the saucepan. Put saucepan on a burner; turn heat to  medium-low. Cook until marshmallows melt, stirring all the time with the wooden spoon. Turn off burner; remove from stove. Alternately, microwave marshmallows, peanut butter, and butter in large microwave-safe bowl. Microwave, uncovered, on 100% power (high) for 1-1/2 to 2 minutes or until marshmallows are smooth. Stop the microwave and stir after 30 seconds and again after 1 minute. Use hot pads to remove bowl from microwave.
3. Use the wooden spoon to stir in the cereal, candy pieces and peanuts.
4. Spoon mixture into baking pan. Press with buttered hands (I used a spoonula) to make the top even. Cool. Cut into bars.

 
Chewy Fruity Cereal Bars: Prepare bars as directed, except omit peanut butter. Use mixed dried fruit bits in place of candy pieces and chopped almonds in place of peanuts. 

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Chili Cheese Popcorn
Adapted by Donna Walsifer
“New Junior Cook Book,” by “Better Homes and Gardens”
Editor: Jan E. Miller
©2004 Meredith Corporation
 
Donna’s Notes: I used packaged pre-popped plain popcorn. You can pop your own popcorn. You can adjust the amount of chili powder to your desired taste. For additional recipes, visit the website “Taste of Home.”
 
Time: 10 minutes
Makes: 10 servings (about 8 cups)
 
Ingredients
8 cups popped corn
2 tablespoons butter
1 teaspoon chili powder
1/8 teaspoon garlic powder
2 tablespoons grated Parmesan Cheese
 
Utensils
Measuring Cups
Large mixing bowl
Small saucepan or small microwave-safe bowl
Waxed paper (if using microwave)
Measuring spoons
Wooden spoon
Tightly covered container
 

1. Place popcorn in a large bowl. If you made your own popcorn, remove any un-popped kernels.
2. Put butter in saucepan and turn burner to low heat. Heat until butter melts; turn off burner and remove from stove. Or put butter in a small bowl; covered with waxed paper. Microwave on 100% power (high) 20 to 30 seconds, or until butter is melted.
3. Stir chili powder and garlic powder in melted butter with wooden spoon. Drizzle butter mixture over popcorn. Use the wooden spoon to toss the popcorn and coat it as evenly as possible with the butter mixture. Sprinkle with Parmesan cheese; toss again with the wooden spoon.
4. Put the popcorn in the container to store. Cover tightly. Store at room temperature up to 3 days.

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