|It looks so innocent – but it’s HOT!
(can’t stop shnookering!!)
- 2 tablespoons canola oil
- 1 teaspoon crushed red peppers/Mexican chili
- 1/2 cup popping corn
- 1/2 teaspoon extra fine salt, or to taste
- Coat the bottom of a large stock pot with the oil.
- Add the crushed red pepper and turn the heat on to medium-high.
- Add the popping corn and shake the pan to coat the corn.
- Allow the oil to heat for a minute, then cover tightly and reduce the heat to medium.
- Pop the corn, shaking the pan frequently to keep the corn from burning.
- When the popping slows considerably, turn off the heat and allow the corn to pop for another minute until the popping stops.
- Sprinkle with the salt and toss to coat.
- Transfer to a bowl and enjoy!
- 2 pints blueberries, washed & dried
- 2 teaspoons blueberry extract (optional)
- blue gel food coloring (optional)
- 2 pounds strawberries, hulled, washed, dried and cut into halves
- 2 teaspoon strawberry extract (optional)
- red gel food coloring (optional)
- Using a food processor, coarsely chop the fruit and 2 tablespoons of sugar.
- Place the fruit in a medium bowl and set aside.
- In a large mixing bowl, whip the heavy whipping cream and pudding mix until stiff peaks form.
- Fold the fruit, extract, and food coloring (if using) into the cream.
- Transfer to a large aluminum pan or plastic storage container with a tight lid.
- Cover and freeze for at least 3 hours.
- Scoop into individual dessert cups and garnish with your favorite toppings.
- For vanilla ice cream omit the fruit and proceed with the recipe as described above.
- For chocolate ice cream, substitute chocolate pudding mix.
For mini cream pops and for individual dessert cups see my article Summertime Recipes on aish.com.