Plain popcorn is actually a healthy treat, but kinda boring on its own. By home-making your own delicious toppings you can make them all natural, and add a kick of flavor without all the chemicals and preservatives found in store-bought flavorings.
2 1/2 tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried minced onion
1 tablespoon dried chives
1 teaspoon black pepper
1 1/2 teaspoons salt
1/2 cup powdered milk
Thoroughly mix all ingredients in a container that has a lid. Add popcorn to the container, and then secure the lid. Shake well, and serve in a bowl.
2 tablespoons unsalted butter, melted
2 teaspoons sugar
1/4 teaspoon ground cinnamon
Melt the butter and add the sugar and cinnamon. Mix thoroughly in a bowl, then pour over popped popcorn. Yum!
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons salt
1/2 teaspoon ground black pepper
1 pinch cayenne pepper
Thoroughly mix all ingredients in a container with a secure lid. Add popcorn to the container, then secure the lid and shake well. Be sure to wash your hands after handling cayenne pepper, and avoid contact with the eyes.
Riley Says: Make this heart healthy snack for your sweetheart!
3 cups old-fashioned oats
1/2 cup pecans, walnuts, or almonds, roughly chopped
1/2 cup sunflower or pumpkin seeds
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/3 cup olive oil
1/3 cup maple syrup or honey
1 teaspoon vanilla
1/2 cup raisins
1 cut freeze-dried strawberries or craisins
Measuring cups and spoons
Large bowl for all ingredients
Knife for chopping nuts, or just hit ’em with a rolling pin
Flat baking sheet 9″ x 12″
Parchment paper for baking
Heat oven to 275 degrees
In a big bowl, combine the oats, nuts, seeds, cinnamon, ginger, and salt until everything is all mixed up.
Add the oil, syrup or honey, and vanilla to the bowl. Stir until everything is coated. Riley’s Tip: pour the oil into the 1/3 cut measure first, then add to the mixture. Use the same oil-coated cup for the syrup or honey and it won’t stick!
Get a big flat baking sheet and put down a sheet of baking parchment paper so it won’t stick to the pan.
Spread the granola out in an even layer.
Bake for 40 minutes until lightly browned.
Take it out of the oven. Use oven mitts and be careful!!
Let cool completely.
Mix in the craisins or strawberries.
Store in an airtight container. I use a big glass jar with a steel lid that works great and is environmentally friendly too.
I love apple pie and I love applesauce, so I put them together for an apple-licious treat!
10 apples (8 cups sliced)
2 tablespoons vanilla
4 tablespoons lemon juice
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 cup brown sugar
1 cup water
Knife or apple corer/slicer
Big cooking spoon or heatproof spatula
Potato masher or immersion blender
Large pot with lid to put on stove top
Wash and peel the apples. Try and make the peels really long!
Cut the apples into slices and cut out the core and seeds.
In a bowl, mix the vanilla, lemon juice, cinnamon, nutmeg, sugar, and water.
Put all the apples in a large pot and stir in the vanilla mixture to coat evenly.
Put the pot on the stove and turn the heat up to high.
Bring to a boil until you see little bubbles in the water.
Turn down the heat to medium.
Stir with a big spoon/spatula and then cover with the lid. It smells so good!
Cook on medium/low heat for about 30 minutes until apples are super soft.
Turn off the heat, take the pan off the burner, and cool for 15 minutes.
Mash in the pot with a potato masher or an immersion blender.
Chill for at least 2 hours. Best served once completely cool.
Eat and enjoy!!
Riley’s Tips: Spoon apple sauce over pancakes or waffles. Add sliced strawberries along with the apples to make my favorite color, red! Make an apple pie sauce parfait by spooning layers of granola, yogurt, and sauce and serve as dessert!
Safety Tip: If the kids are helping, make sure to watch little fingers when using slicers or apple-corers.