Sweet Peanut Butter Popcorn recipe

I am a popcorn fanatic!  I don't just mean that I like popcorn, I mean we keep extra bags of popcorn hidden away just to be sure we don't have a popcorn emergency!  Every night I make up a batch of popcorn and settle on the couch with Mr. Sunflowers for some cuddle/tv time.  Most of the time I am quite content to chomp on buttered corn with a little white cheddar popcorn salt.  But sometimes Mr. Sunflowers wants to eat some too and he prefers his popcorn on the sweet side.  And that is how this recipe was born.

We decided to try melting some vanilla almond bark

and adding that to the popcorn for a sweet coating.  That was pretty yummy, but we decided to take it over the top one day and THAT became our go to sweet popcorn recipe.  Today, I am sharing it with you.

You will need:
2 squares vanilla almond bark
3 Tbsp peanut butter (we use all natural but any kind should work)
8-10 cups popcorn (we use air popped)

Directions:
melt the almond bark in the microwave.  About 1 minute on high should do it.  Stir to make sure all pieces are completely melted.  Stir in peanut butter.  Pour over popcorn and stir until evenly distributed.  Allow to cool (if you can wait that long, we never can!).  Enjoy!

Until next time,

Creamy Chicken and Wild Rice soup

After attending a Tastefully Simple party I set out on a mission to recreate their Creamy Chicken and Wild Rice soup.  I think this recipe is pretty close, and almost as quick to make.  Hope you like it as much as we do.

You will need:
4 boneless, skinless chicken breast cooked and shredded
6 cups water
3 Tbsp Better than Bouillon Chicken base  (or you can use 4 low sodium bouillon cubes)
2 boxes Uncle Ben's Long Grain and Wild Rice  (the 5 minute recipe)
1/2 cup unsalted butter
3/4 cup flour
2 cups milk
salt and pepper to taste

Directions:
In a large pot bring the water and Better than Bouillon Chicken base to a boil. Add chicken and the rice, reserving the seasoning mixes.  Cover and remove from heat.

In a sauce pan melt butter.  Stir in the 1 seasoning packet (you can use both but we found that to be very salty).  Add the flour and stir until well combined and bubbly.  Slowly stir in the milk.  (You are basically creating a roux.)

Very slowly and stirring the entire time add the roux to the chicken and rice.  Cook over low heat about 5 minutes or until warm all the way through.  Add salt and pepper to taste.

Until next time,