Ingredients:
Canola or olive oil
Popcorn kernels
1 clove garlic, minced
1 1/2 tsp - paprika
1 tbsp - parmesan cheese
garlic salt
pepper
Directions:
1. In small bowl, mix paprika, parmesan cheese, dash of garlic salt and pepper
2. In small to medium sized pot, pour oil in pot just enough to cover the bottom surface. Drop in 3 kernels, place over medium heat and cover.
3. Once the 3 kernels have popped, add minced garlic to oil and add enough popcorn kernels to pot to cover the bottom surface, place lid back on pot. Shake pot to prevent burning. Remove from heat once pops are about 3-5 seconds apart. Once remove from heat, leave lid on until kernels have completely stopped popping.
4. Pour popcorn into bowl and pour seasoning mix over popcorn and mix until well blended.
Preheat: 300 F
- Line baking sheet with parchment paper
Ingredients:
1/3 c - maple syrup
1 tbsp - honey
1 tsp - vanilla2 1/2 c - rolled oats*
1 - 1 1/2 tsp - cinnamon
2 tbsp - ground flax seed
1 tbsp - whole flax seed
1/4 - 1/2 c - chopped walnuts (and/or almond slivers)
1/2 c - dried cranberries
*substitute 1/2 c of oats for dried cereal, such as Shreddies or Honey Nut Cheerios
Directions:
1. Whisk together maple syrup, honey, and vanilla.
2. Add oats, cinnamon, whole and ground flax, and walnuts to wet ingredients. Fold together, until mixed well and there is no excess wet ingredients at the bottom of the bowl.
3. Spread evenly on parchment-lined baking sheet. Bake for 25 minutes, stirring half way through. When finished baking, for added crunch, broil on low for an addition 2-4 minutes, stirring half way through.
4. Let granola cool, then add dried cranberries.
*can be stored in air tight container for about a month
