Cinnamon-Sugar Popcorn

1/2 c. unpopped popcorn
1/3 c. butter
2/3 c. white sugar
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. vanilla

Heat oven to 250.

Pop popcorn in air-popper.

Melt butter in a saucepan.  Add remaining ingredients.  Stir over heat until sugar is mostly dissolved.  Pour over popcorn and stir to coat all popcorn.  Dump popcorn into a large roasting pan (if you have one.  If not, multiple cookie sheets also work).  Put pan into the oven for 10 minutes.  Leaving pan in the oven, turn off the oven and leave for 20 minutes.  Take popcorn out of the oven.

Optional yumminess:

Melt almond bark or vanilla chips and drizzle over the popcorn.  Wait for it to cool (or not.  Or speed it up by putting it in the fridge or freezer).  Eat and enjoy!

Caramel Apple Jam

Ingredients

• 6 cups diced peeled apples (1/8-inch cubes)
• 1/2 cup water
• 1/2 teaspoon butter
• 1 package (1-3/4 ounces) powdered fruit pectin
• 3 cups sugar
• 2 cups packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

• In a Dutch oven, combine the apples, water and butter. Cook and stir over low heat until apples are tender. Stir in pectin and bring to a rolling boil, stirring constantly. Add the sugars, cinnamon and nutmeg and return to a rolling boil. Boil for 1 minute, stirring constantly.
• Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. (Adjust as necessary for your altitude) Yield: 7 half-pints.

This is incredibly yummy!  

Baked Quesadillas

1 c. chicken, cooked and cubed (or steak)
1 c. Monterey Jack cheese, shredded
1/2 c. Ranch Dressing
1 can (4 oz) diced green chilies
4 (9 in) flour tortillas

Combine meat, cheese, dressing and chilies.  Divide evenly among tortillas.  Fold tortillas in half.  Place quesadillas on baking sheet.  Bake at 350 for 15 minutes.

Ginger Persimmon Bread

1/2 cup persimmon pulp (hachiya persimmon, not fuyu)

1 teaspoon baking soda

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon fresh ground nutmeg

1/2 teaspoon ground ginger

3/4 teaspoon salt

1 heaping teaspoon finely grated fresh ginger

1/3 cup water

1 1/2 cups all-purpose flour

Place a rack in the upper third of the oven and preheat to 350 degrees F.

Grease a 9x4x3-inch loaf pan and set aside.

In a large bowl whisk together flour and salt.

In a small bowl, whisk together persimmon pulp and baking soda.  This will thicken the pulp a bit.

In a medium bowl whisk together sugar, oil, eggs, spices, and fresh ginger.  Once well incorporated, whisk in the persimmon mixture.  Pour the wet ingredients, all at once, into the dry ingredients.  Fold to incorporate.  Once no flour remains, pour into the loaf pan and place in the oven.

Bake loaf for 55 to 60 minutes, until a skewer inserted in the loaf comes out clean.  Allow to cool in the pan for 15 minutes, then invert onto a cooling rack to cool to room temperature before serving. Loaf lasts well wrapped at room temperature for up to five days.

*I used ground ginger (about 3/4 tsp) in place of the fresh ginger and it still tastes good!