Jacoby’s Recipes!

Weird dreams make me think of sleepovers (which I’ve never gone to, but dreamt of!!!!) which makes me think of POPCORN! Here are some perfect popcorn recipes I’ve cobbled together!

Mint Chocolate Popcorn

Ingredients
6 cups popcorn of your choice
3 cups marshmallows
1/2 stick of butter
pinch of salt
1/2 tsp peppermint extract
1/2 tsp vanilla extract
1/2 package mini chocolate chips
optional: green food coloring

You will need:
1 large baking sheet
1 medium sauce pan
1 large mixing bowl
Parchment paper or something similar

Place popcorn in large mixing bowl and set aside. Melt butter in sauce pan on medium high heat stirring constantly until melted, turn heat down to low and add marshmallows stirring until melted. Remove from heat stir in peppermint and vanilla extract (and green food color if you choose). While warm pour in small parts over popcorn mixing well in between additions until popcorn is thoroughly coated. Mix in mini chips. Pour out onto parchment lined baking sheet in one thin layer. Top with a sprinkling of salt while still sticky. After cooling break into pieces and serve.

Parmesan Herb Popcorn

Ingredients
6 cups popcorn of your choice
1/4 cup parmesan cheese
1/8 cup chopped herbs of your choice (for mine I will be using taragon and chives)
2 tbs melted butter
salt to taste

You will need:
1 Large mixing bowl
1 chefs knife and cutting board
1 small bowl

Place popcorn in large mixing bowl and set aside. Finely chop herbs of your choice and add to parmesan cheese in a small bowl, mix well. Melt butter. Using a spoon or something with a spout pour melted butter a little at a time over popcorn so it is thoroughly coated but not soggy, salt to taste. While still warm from the butter (this allows for better sticking) sprinkle parmesan cheese and herb mixture while tossing popcorn. Enjoy!!!!!!!!

-Jacoby

Jessi’s Mom’s Mac ‘n Peas
I guess this is Jessi’s favorite thing her mom makes! It seems like it was made to trick her into eating vegetables as a child!

Ingredients
1 box mac n cheese (Jessi says her mom uses Annie’s? I dunno who that is, but she sounds nice!)
1 tbl butter
3 tbl milk
2 tbl grated parmesan cheese
1 package frozen vegetables your choice (we will be using frozen peas, but I think broccholi would be good, OOOOH or cauliflower!)

You will need:
1 large sauce pan
1 strainer
1 small cup
1 small spatula
1 very tired looking parent or guardian

Boil water for noodles adding in your choice of frozen vegetables. Boil 8 minutes until noodles are tender. In a small cup mix grated cheese, cheese powder and milk until combined. Strain noodles and vegetables and return to pot. Stir in butter until melted. Stir in cheese mixture. Say in exhausted way something about not even being able to notice the vegetables this way. Serve!

Mmmmmmmmm! I think cheese is going to become my favorite food. -Jacoby

Wallace’s Vegan Chocolate Chip Cookies

Ingredients:
3/4 cup coconut oil (refined if you don’t want the coconut flavor, unrefined if you don’t mind it)
3/4 cup granulated sugar
3/4 cup brown sugar (packed) (packed just means when you measure it you smush it down in the measuring cup to fit)
1/2 cup apple sauce
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 pkg vegan chocolate chips (it will say on the package)

You will need:
Big mixing bowl
medium mixing bowl
large cookie sheet
measuring cups and spoons
parchment paper
cling wrap

Directions:
Line the cookie sheet with parchment paper. It will keep the cookies from sticking since there is no butter. In the big bowl mix together the sugars, the oil, the applesauce and the vanilla. Mix it really well. In the second bowl mix all your dry ingredients and the chocolate chips. Add the dry ingredients to the wet ingredients one cup at a time until dough forms. Cover the dough with cling wrap and refrigerate for 2 hours. If you don’t your cookies will all come out looking like a melted snowman, very flat and not how you intended originally. Using a spoon make little tablespoon size cookies, like the size of a vending machine bouncy ball. Line them on the cookie sheet but give them a lot of room to breathe, like a thumb size space between each cookie. Put them in the oven at 350 degrees and bake for 13 minutes, then pull them out and let them finish baking on the sheet.
Lurline’s Gluten free cheese bread

Ingredients:
1/2 cup whole milk
1/2 stick butter
Kosher salt to taste (about 1 1/2 tsp for me)
2 cups tapioca flour
2 large eggs
1 cup cheese of your choice
1/2 cup parmesan
1/4 cup water

You will need:
large sauce pan
wooden spoon
large bowl
parchment paper
baking sheet

In a large sauce pan on the stove heat milk, butter, salt and water until everything is melted and just starts to boil at which point remove from heat. While still warm stir in flour and mix like you’re mad at it, keep it up until the dough looks like the shaggy man. Transfer the mix to a big bowl and let it and you cool down for like 5 minutes. Stir it again until the dough starts to come together, then add the eggs in 1 at a time. At first the dough might look broken, like all dreams, but it will come together. Mix it until it looks smooth and kind of stretchy. Don’t mix it too much though or it will lose its stretch. Add the cheeses and mix a little bit more, but not mad this time. Make into ping pong size balls and arrange on the parchment lined baking sheet. Bake in a 400 degree oven for 18-20 minutes or until they look good and tan but not like fake tan. Let cool for 5-10 minutes so you don’t burn your mouth with hot lava cheese, then enjoy these little bites of cheese that are somehow also bread.

What do you do with a head’s worth of ruined pumpkin? Make pumpkin stuff, of course!
Pumpkin Sage Soup

Ingredients:
Olive oil
1 large onion
1 clove garlic
1 bunch sage leaves
1/2 tsp fresh ginger
1/4 tsp nutmeg
1/4 tsp cardamom
1 can pumpkin
2 cups broth of your choice
1 tsp lemon juice
1/4 tsp black pepper
1 tsp salt
1/4 cup parmesan cheese

You will need:
Saucepan
Blender Immersion blender

Sauté onions in oil until caramelized (this will take a while but it will be so delicious) Add garlic, sage, ginger, nutmeg, cardamom and cook til fragrant and garlic browns (about 5 min) add pumpkin and broth and stir on high heat until boiling, making sure to scrape the bottom. Reduce heat and simmer for 20 minutes. Use either the blender or immersion blender to make smooth. Stir in lemon juice, salt and pepper. Top with parmesan cheese.

Pumpkin Whoopie Pies with cream cheese filling
Ingredients:
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tbl pumpkin pie spice
1 tbl ground ginger
1 cup olive oil
1 large can pumpkin (save 1/2 cup)
2 eggs
1 tsp vanilla
2 cups packed brown sugar

Cream Cheese Filling
1/2 stick unsalted butter
8oz cream cheese
1/2 cup pumpkin
1 tsp vanilla
1 1/2 cup powdered sugar

You will need
Parchment paper
2 baking sheets
2 large bowl
whisk
Hand mixer or stand mixer or a lot of patience and really strong arms

Preheat oven to 350. Whisk together dry ingredients. In separate bowl mix pumpkin, oil, and vanilla and mix until combined. Add brown sugar to the pumpkin mixture and whisk until combined. Sprinkle dry mixture over pumpkin mixture and whisk until combined. Scoop out on to parchment lined baking sheets and bake for 15 minutes. Take out and let cool completely.

In large bowl cream butter until smooth add cream cheese, pumpkin and vanilla and mix until combined well. Add powdered sugar slowly until smooth and fluffy.

Assemble sandwiches and refrigerate 30 minutes. Enjoy! Nomnomnomnom.