New Products
New Products for the week of October 25th.
Recipe Thursday-Holiday Popcorn
Since Halloween is just around the corner and we are still in National Popcorn Poppin’ Month I decided to go in a festive holiday direction! This Holiday Popcorn recipe was gifted to me for many years, around any holiday that M&M’s made a festive color mix, and since I no longer live near my friend Becky who introduced it to me, I decided it’s time to make it myself. It’s such a simple and tasty recipe that everyone must try. I made this batch for a tailgating outing. Please disregard the regular colored M&M’s in this picture, my grocery store let me down by not carrying M&M’s Harvest Blend mix, but hopefully the mini jack-o-lantern makes up for it:).
Holiday Popcorn
Yield 7 Quarts
Ingredients
3 bags microwave popcorn
8 oz m&m’s (BD0230)
1 12oz-bag white chocolate chips
Method
Pop microwave popcorn. Empty the popped popcorn into a large bowl while sifting out any unpopped kernals. Melt white chocolate according to package. Mix melted chocolate over popcorn and then add the M&M’s. Spread the holiday popcorn onto wax paper and let cool. Store in airtight container.
Recipe from Rebecca Jans
Featured Product-Corn Meal Mush
A month ago I was trying to figure out what the difference between Mush and Polenta was and I think this poem explains it…Nothing. Not very exciting I know however it’s still worth trying Corn Meal Mush.
The Hasty-Pudding, by Joel Barlow 1793
Corn meal Mush Kissling, 12/28oz, Item#-KSL903
Recipe Thursday-Pumpkin Roll
I have always been critical of baked goods…most times they are too sweet, sometimes they are too dense, poor flavor choices, or the frosting does not match the frosted. So I will say that as I searched for the perfect Pumpkin Roll I studied the ingredients, to make sure that the dessert would be well executed, and I would like to say that I succeeded!
Pumpkin Roll
Yield 1 Roll
Ingredients
Cake:
3 eggs (EGG011)
1 cup sugar (991842)
2/3 cup pumpkin (NCF4020)
1 teaspoon baking soda (991858)
1 teaspoon cinnamon (CQC065)
3/4 cup flour (991867)
Filling:
3 tablespoon butter, softened (880024)
8 oz cream cheese, softened (776002)
3/4 teaspoon vanilla (NFC1055)
1 cup powdered sugar (991841)
Method
Preheat oven to 350 degrees. Line jelly roll pan 15.5 x 10.5 x 1-inch with wax paper. In medium bowl mix together all cake ingredients and spread into prepared pan. Bake for 12 to 15 minutes, until toothpick inserted comes out clean. I recommend erring on the side of under baking, because once you refrigerate your roll it will not matter that it may be a bit soft and more difficult to initially roll. Loosen cake from edges of pan; invert on towel, sprinkled with powdered sugar. Carefully remove wax paper. I found that using a spatula for this step was helpful. While hot, roll cake and towel from narrow end. Cool on wire rack. Mix together filling ingredients. Unroll cake and spread with filling; re-roll, without towel, and wrap with foodservice film and refrigerate 3 hours. This roll can keep in your fridge for 1 week. Slice and serve.
Recipe from The Worship Center Cookbook “Sharing Our Best”, submitted by Sadie Crills