The Secret Recipe Blog

Everyone remembers these delicious snacks from your childhood.  The best part being the surprise inside!  Now you can easily recreate this yummy snack at home.  I’ve provided instructions on how to recreate the snack–the secret surprise you hide inside is up to you!

4 quarts popped popcorn
1 cup peanuts
4 tablespoons butter
1 cup brown sugar
1/2 cup light corn syrup
2 tablespoons molasses
1/4 teaspoon salt

Directions
1. Preheat the oven to 250° F.
2. Combine the popcorn and peanuts on a cookie sheet and place in the oven.
3. Combine all of the remaining ingredients in a saucepan.
4. Stirring over medium heat, bring the mixture to a boil.
5. Using a cooking thermometer, bring the mixture to the hard-crack stage (290°F, or the point at which the syrup, when dripped into cold water, forms a hard but pliable ball). This will take about 20 to 25 minutes (or until you notice the mixture turning a slightly darker brown).
6.Remove the popcorn and peanuts from the oven and, working quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 10 minutes.
7. Mix well every five minutes, so that all of the popcorn is coated.
8. Cool and serve or store in a covered container.

(30 votes, average: 3.60 out of 5)

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Unfortunately, the summer has come to an end.  Last weekend though was very nice and warm here in New York.  I invited some friends over and had one last barbecue.  In addition to some steaks and chicken, I made these Hawaiian Skewers and they were the hit of the party!

1/2 pound shrimp, peeled & deveined
1/2 pound bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut in wedges
bacon slices

Sauce:
6 ounces barbecue sauce (i prefer regular barbecue sauce with this recipe)
16 ounces salsa
2 tablespoons pineapple juice
2 tablespoons white wine

Blend sauce ingredients together.
Skewer pineapple chunks, shrimp, scallops, bell pepper wedges, and bacon slices folded in half.
Baste each skewer evenly on each side and grill.

Cook over a hot grill until shrimp are a pink color.   Be careful not to overcook or the shrimp  will be rubbery.  Serve with white rice.

(10 votes, average: 4.10 out of 5)

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A few weeks back I shared the recipe for Copycat McCormick Montreal Steak Seasoning and since then have received some requests for Lawry’s Salt.  Easy enough!  Mix up a batch of this and store it in an air tight container for future use.

2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch

Mix together and use immediately or store for later use.

(35 votes, average: 3.80 out of 5)

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At first I had to question the use of grape jelly in this recipe. But after trying it, I question no more! This recipe combines tender eggplant with a sweet tomato sauce topped with a nice amount of cheese. How can you go wrong?
1 large eggplant, peeled, and cut into 1/4-inch thick slices
Flour, for dusting
Oil, for frying
Seasoned salt, to taste
1 (16 ounce) jar meat-flavored sauce
1/4 cup grape jelly
1 (14 ounce) can sliced-style stewed tomatoes
8 slices mozzarella cheese

Moisten eggplant slices and coat lightly in flour and dust with salt. Brown slices in hot oil. When fork tender and golden brown transfer to a jelly roll pan. Cover loosely with foil and bake at 375 degrees F for about 20 minutes or until tender. You should have about 8 slices of eggplant.

For the Sauce: In a saucepan, combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until hot, but do not boil. Make sure the jelly is melted.

Arrange 2 eggplant slices on each plate. Cover each with 2 slices of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375 degrees F oven to melt the cheese, and serve right away.

Yields 4 servings.

(27 votes, average: 3.33 out of 5)

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