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Mini Marshmallow Ghosts

Sunday, September 11, 2016


Now before you guys start rolling your eyes because I am posting about Halloween already, there is a method to my madness.  I have so many Halloween posts in my queue and I want to share them all with you in time for you to enjoy them. Not just a few days before the holiday, when you will not have time to enjoy any of the recipes, crafts and decorations I have in store for you!  See, method!

These mini marshmallow ghosts are one of my favorite October treats for my kids. I pop a bag in lunchboxes and have them as after school treats as well. And put them in mugs of hot chocolate . And they are easy. You just need a bag of mini marshmallows and a food marker. You can find the food markers at Michael's. Hobby Lobby, even Wal-Mart. Just look in the cake decorating section.
Draw dots with a black marker for the two eyes and mouth. Your kids will love you for it.

So stay tuned , my friend, for a fun filled October here at The Fresh Plate. If you haven't  bookmarked the blog, then do! I don't want you to miss any posts! And you can also find me on Facebook ! Wishing everyone an great week!



Old Fashioned Caramel Corn

Friday, September 9, 2016



One of the foods I love to make for neighbors, teachers and friends during the fall season is this old fashioned caramel corn. Growing up, this popcorn was always at my nana's when we could pop over to visit. She would make  a double {or triple) recipe and store it in a large Charles Chips tin. My sister, cousins and I would sit around the kitchen table and eat handfuls of it until nana cut us off. As we got older, she would put bowls of the corn  on the table as we played Scrabble . It brings back so many great memories. Don't you just love when food sends you into reminiscing about childhood?
This recipe is easy, once you get the hang of it. It is rich and buttery and makes a great snack. Keep it in  an airtight container , otherwise it will get soft. I would make a double batch if I were you .It goes quick!

Old Fashioned Caramel Corn
Ingredients
2 cups brown sugar (packed)
1 cup butter
1/2 cup dark corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
5 quarts popped corn


Pop corn and keep warm in two shallow pans (however, I recommend using one large roasting pan versus cookie sheets) in 250 degree oven. Combine sugar, butter, syrup and salt in sauce pan on stovetop. Bring to a boil slowly and boil for 5 minutes. Remove from heat and stir in baking soda. Pour immediately over popped corn and mix well. Place back in oven and bake for 1 hour, stirring every 15 minutes.Let cool and break up. Store in container.

Maple Chicken Tenderloins

Wednesday, September 7, 2016



I have a confession. I am a recipe hoarder. Seriously. I am constantly printing, cutting out or jotting down recipes.Every day I add to my pile.It is so bad, I have to go through my pile every few weeks and downsize those recipes that I thought I would make at the time,but have since decided against. Now people, I am a spice snob. I tend to use Penzey's Spices on a regular basis and very ,very rarely do I buy any other. But looking through my myriad of recipes,I have always come back to this one, and it calls for Montreal Steak Seasoning. So I caved and bought a bottle. Made the recipe...and I am hooked! This recipe is ah-mazing. One of the best I have tasted in a long time.Plus, it is super easy to make,with very minimal ingredients and effort.I strongly suggest you make mashed sweet potatoes to accompany this chicken. Your taste buds with thank you. I know will have a bottle of McCormicks Montreal Steak Seasoning in my cabinet. Because I know I will be making this recipe often. And sharing it with anyone who tastes it . Now I am off to try to downsize the ever-growing pile of "to try" recipes. :)

Maple  Chicken Tenderloins
Ingredients
1 lb chicken tenderloins
2 tsp Montreal Steak Seasoning
2 T butter
1/4 real maple syrup (splurge and use the real stuff.It is worth it. )

Directions
1.Lightly coat chicken with steak seasoning on both sides. Heat butter in a medium high skillet  and cook chicken 6-10 minutes, or until cooked through. Remove from skillet and keep warm.
2. Stir the maple syrup into the hot skillet , scraping the seasoning from the bottom. Cook about 2 minutes, stirring.
3. Put chicken back into the skillet  and coat with the maple syrup glaze. Simmer for a few minutes to rewarm the chicken.
4. Serve over mashed sweet potatoes.