Happy Birthday

· Jesus Christ

· Kenneth Breazeale

· Carlous Peterson

· Freddie Spigner

· Norman Smith

· Joseph Griffin

Volume 5, Issue 9

 

November 27, 2009

(December issue)

LAST YEAR’S FOOD DRIVE!

L-R: Lance Childress,

Andy Surratt, Pam Adams,

Ada Gunn and kneeling is Linda Price

What you'll need:
- 1 3-ounce bag of any kind of microwave popcorn
- 1 7-ounce jar of marshmallow creme
- Small red and green candy sprinkles

What to do:
First, preheat your oven to 325 degrees F.

 

      On a large cookie sheet, spray cooking spray to cover. Next, microwave the popcorn according to the directions on the bag. Then, empty the marshmallow creme from the jar into a bowl that you can use in the microwave.

      Microwave the marshmellow creme on high for 1 minute - make sure you microwave it uncovered. Then, pause the microwave, stir the creme and continue microwaving for another minute or until it is melted.

     Take your popped corn and gently pour into the marshmallow creme. Be careful not to let any unpopped kernels fall in. Gently stir the popcorn until mixed and coated.

Next, spread the popcorn out on a cookie sheet. Once you have a fairly even layer, sprinkle the popcorn with the red and green candies. All you need to do now is bake it for about 10 minutes, stirring just a little after 5 minutes or until the coating of the marshmallow mixture is dry.

      Cool completely on cookie sheet placed on top of a wire rack. At this point it will all be one mass of coated popcorn. Once it is cooled, you can break it up into large pieces and serve. Delicious!

 

This recipe serves/makes 8 cups.

For a variation, break up candy canes and use in place of the red and green candy sprinkles.   Enjoy!