peppermint bark Popcorn

Our Best Bites 

• 16 cups popped popcorn (see notes) fresh, or about 2 bags microwave popcorn
• 1 pound almond bark
• 1 6-ounce box candy canes crushed (about 1 generous cups, Bob’s brand are best!)
• ¼ teaspoon peppermint oil or 2 teaspoons peppermint extract (see notes)
• ¾ cup semi-sweet or dark chocolate chips

Instructions

• Place popcorn in a very large mixing bowl.
• Melt almond bark according to package instructions. When completely melted, add extract or peppermint oil. If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
• Pour melted almond bark mixture over popcorn and pour crushed candy canes on top. Stir to evenly coat. Pour popcorn out onto waxed paper, parchment, or foil and spread out.
• Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth. Drizzle over popcorn mixture. Let mixture dry completely until chocolate and almond bark are hardened. You may place in the fridge to speed process along.
• When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth!

Notes

• If you’re using microwave popcorn, try to find an unbuttered or “natural” kind because this looks much prettier if the popcorn isn’t bright yellow! Lightly salted is fine, I actually like a little salt in there, but avoid heavy buttered.
• Also, if you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark. If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn. Once distributed it will be just fine.
• After the coating has hardened completely, transfer to an airtight container and store at room temperature. Consume within 7 days for best results.
• This popcorn stays fresh and delicious for days, so feel free to package it up ahead of time if gifting!
• If you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark. If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn. Once distributed it will be just fine.

Nutrition

Serving: 1cup, Calories: 247kcal, Carbohydrates: 34g, Protein: 1g, Fat: 11g, Saturated Fat: 10g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 9mg, Potassium: 60mg, Fiber: 2g, Sugar: 25g, Vitamin A: 22IU, Calcium: 7mg, Iron: 0.4mg

• 16 cups popped popcorn (see notes) fresh, or about 2 bags microwave popcorn
• 1 pound almond bark
• 1 6-ounce box candy canes crushed (about 1 generous cups, Bob’s brand are best!)
• ¼ teaspoon peppermint oil or 2 teaspoons peppermint extract (see notes)
• ¾ cup semi-sweet or dark chocolate chips

Instructions

• Place popcorn in a very large mixing bowl.
• Melt almond bark according to package instructions. When completely melted, add extract or peppermint oil. If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
• Pour melted almond bark mixture over popcorn and pour crushed candy canes on top. Stir to evenly coat. Pour popcorn out onto waxed paper, parchment, or foil and spread out.
• Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth. Drizzle over popcorn mixture. Let mixture dry completely until chocolate and almond bark are hardened. You may place in the fridge to speed process along.
• When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth!

Notes

• If you’re using microwave popcorn, try to find an unbuttered or “natural” kind because this looks much prettier if the popcorn isn’t bright yellow! Lightly salted is fine, I actually like a little salt in there, but avoid heavy buttered.
• Also, if you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark. If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn. Once distributed it will be just fine.
• After the coating has hardened completely, transfer to an airtight container and store at room temperature. Consume within 7 days for best results.
• This popcorn stays fresh and delicious for days, so feel free to package it up ahead of time if gifting!
• If you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark. If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn. Once distributed it will be just fine.

Nutrition

Serving: 1cup, Calories: 247kcal, Carbohydrates: 34g, Protein: 1g, Fat: 11g, Saturated Fat: 10g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 9mg, Potassium: 60mg, Fiber: 2g, Sugar: 25g, Vitamin A: 22IU, Calcium: 7mg, Iron: 0.4mg

Jan Ririe Collections- Baked Ziti

 

Amazing Instant Pot Creamy “Baked” Ziti

• 2 cups broth, I use low-sodium chicken broth

• 2 cups cream (see note)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)

• 16 ounces uncooked ziti pasta or other tube-shaped pasta

• 15- ounce can crushed tomatoes

• 1 ½ teaspoons dried oregano

• 1 ½ teaspoons dried basil

• ½ to 1 cup freshly grated Parmesan cheese

• Fresh basil, for serving (optional)

Let the pressure release naturally for 10 minutes and then quick release the remaining pressure.Add the Parmesan cheese and stir thoroughly (it's ok if there are some darker, cooked spots on the bottom of the pot/bottom layer of pasta). Serve the ziti immediately with chopped, fresh basil, and additional Parmesan, if desired.NOTESOptional: adding a pound of ground beef or Italian sausage is fantastic with this recipe! Cook the meat on the saute function with a little salt and pepper, drain the grease, and proceed with the recipe (just make sure when you add the broth to scrape the bottom of the pot really well before adding the other ingredients).Lighten it Up: If you want to lighten up the cream a bit, I’ve had great success making this with 1 cup milk + 1 tablespoon cornstarch (whisked together) + 1 cup cream. I haven’t tried subbing all the cream for a milk + cornstarch mixture, but you could experiment!For an Extra Saucy Pasta: add 1/4 to 1/2 cup extra broth, cream or crushed tomatoes. Any variety of tube pasta will work great here! When I can’t find ziti, I’ve used penne or rigatoni. Also, I’ve subbed in a 15-ounce can diced tomatoes blended with 2 tablespoons tomato paste for the crushed tomatoes with great results.

INSTRUCTIONS 
Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray. Pour in the broth and cream and add the salt, pepper and garlic.
Add the pasta; don’t stir, but if it’s mounded in the center, arrange into an even layer. Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over the top. Don’t stir.
Secure the lid of the Instant Pot, set the valve to seal, and select “manual” or “pressure cook” and dial up or down to the minutes needed –> take the cooking time on the pasta package directions, cut it in half and subtract two more minutes. So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes (add an extra minute if you like your pasta super soft).
***NOTE***

The Jan Ririe Collections- Sausage & Pasta

 

Orecchiette with Sausage and Broccoli

Servings: 4-6

Total Time: 30 Minutes

• 1 pound orecchiette
• 5 tablespoons extra virgin olive oil, divided
• 1 pound sweet or spicy Italian sausage, removed from casings
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1 pound broccoli florets
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• 3 tablespoons unsalted butter
• ½ cup freshly grated pecorino Romano
• 
  
• Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
• Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5 to 6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.
• Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt and red pepper flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3 to 4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
• Drain the pasta well and place back in the pasta pot. Add the sausage and broccoli mixture, along with half of the cheese, and toss to blend. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and pass the remaining grated cheese at the table.
• Freezer-Friendly Instructions: This dish can be frozen for up to 3 months and reheated on the stovetop. If the dish has dried out a bit in the freezer, add a little water or broth while reheating. Just take care only to reheat it and not continue to cook it.

The Jan Ririe Collections- Thai Ground Turkey

 

Thai-Style Ground Turkey and Green Beans 

{20-Minute Meal}

yield: 6 SERVINGS

prep time: 10MINUTES MINS

cook time: 10MINUTES MINS

• ¼ cup chicken broth
• ¼ cup oyster or hoisin sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon chili garlic sauce
• 1 teaspoon brown sugar
• 1 ½ pounds lean ground turkey or ground chicken
• 12 to 16 ounces fresh green beans, trimmed and cut into 1-inch pieces
• ½ cup fresh Thai or sweet basil, chopped or torn into small pieces
• Serve with Rice and naan

INSTRUCTIONS 

• In a small bowl or liquid measuring cup, whisk together the broth, oyster or hoisin sauce, soy sauce, chili garlic sauce, and brown sugar. Set aside.
• In a 12-inch skillet set over medium heat, add the ground turkey with a pinch of salt and pepper. Cook, breaking the meat into small pieces, until no longer pink, 5 to 6 minutes. Off the heat, drain excess grease.
• Return the skillet to medium heat. Whisk the sauce to recombine and add to the skillet. Give the meat and sauce a quick stir.
• Add the green beans. Bring to a gentle simmer, cover, and cook for 3 to 5 minutes until the beans are crisp-tender (add additional time for more tender green beans).
• Add the basil. Give everything a good stir to bring the sauce up from the bottom of the pan. Serve immediately. It is delicious on its own or served over hot, cooked rice with flatbread or naan.