Holiday Maple Popcorn

Ingredients:
Red Colored Sugar
Green Colored Sugar
Grade A Amber Maple Syrup
Unpopped popcorn
Either butter or coconut oil

Candied popcorn:
Add 1 tsp either coconut oil or butter* to large pot. Place on med heat. Add 1/2 to 1 teaspoon of red colored sugar to oil (more give a deeper color). Let it warm. Add 1/4 popcorn. Place lid on pan and let it sit. Shake pot from time to time to avoid clumps. When popcorn starts to pop shake every 10-15 seconds. When kernels stop popping or are longer than 10 seconds apart pull from heat. Give it a couple of final shakes. Put in bowl. Rinse out pan and repeat with green.

Maple Popcorn:
Add 4 tsp of coconut oil or butter to 3 tsp Maple syrup in a pan over med heat. Add 1/2 cup popcorn. Pop as above. When done poping quickly remove from heat and put in bowl. Stir immediately to break apart clumps. Add in candied popcorn from above and toss to get a good color effect.

How much oil or butter you use is dependant on taste. 1 teaspoon per 1/4 cup of unpopped popcorn will make a crunchy candy-ish coating on the popcorn.

Dipped Pretzels and Cookies

Ingredients:
Pretzel Rods
Cookies
Chocolate chips
Almond Bark or White chocolate
baker's cocoa
colored sugar
coconut
chopped nuts
Wax paper

Melt chocolate. Dip pretzels one at a time allowing excess to drip off end, place on Wax paper to cool.
Decorate while still warm so decorations stick.

Left Over Soup

Leftover Soup

Easy to make Soup with Leftovers from a veggie tray.

2 cups Carrots chopped
2 cups Celery chopped
1 medium onion diced
2 garlic cloves
3 cups Portabella mushrooms Chopped
6 cups beef broth
2 Tbsp butter
6 oz Egg noodles

Heat broth on stove in large pot.
Sautee garlic, celery, and onions until tender and put into broth.
Sautee mushrooms and carrots until tender and place in pot.
Bring broth and ingredients to boil and turn down heat to let simmer for 15 minutes.
And you're done!