Darn Good Goodies

Christmas 2015 has come and gone.  This Caramel corn is one of our favorite traditions here at Camp Kelly. It was handed down to me from a favorite youth leader way back in 1991.  Now next Christmas (or any time, really) you can be awesome too!  *Note - Caramel corn isn't hard but it does take a little patience. In other words, don't be in a hurry or try to multi-task. Follow the recipe and I promise, you will not be disappointed. 

Caramel Corn

• 10 cups popped corn (One bag of Theatre style microwave popcorn, popped & cooled)
• 1 cup pecans, optional but highly recommended
• 1/2 cup butter
• 1 cup brown sugar, packed (original recipe calls for dark, I use light)
• 1/4 teaspoon salt (I use fine grain sea salt)
• 1/4 cup "Karo" syrup (generic o.k. too)
• 1/2 teaspoon pure vanilla extract
• 1/4 baking soda

Directions:

1. Preheat oven to 250 degrees.
2. Pop corn, pour on to baking sheet. Separate and discard un-popped kernels from the popped. corn. (DO NOT SKIP THIS STEP!!!)
3. Put popped corn in to a extra large size Tupperware bowl and add pecans, if using. 
4. In a medium sauce pan, over medium heat, melt 1/2 cup butter, 1 cup brown sugar, 1/4 t. salt and "Karo" syrup.  Stirring constantly with a spatula or wooden spoon, bring mixture to a boil. Once the sauce begins to boil, quit stirring and boil for 5 minutes. (DO NOT SKIP THIS STEP!!!!) 
5. Once the 5 minutes is up, remove sauce pan from heat and stir in the 1/4 teaspoon of baking soda and 1/2 teaspoon of vanilla.  Poor over popped corn & pecans immediately. Stir well and spread evenly on to ungreased baking sheet.
6. Place baking sheet in to pre-heated oven and bake for 30 minutes at 250 degrees. Watch carefully and stir/toss ever 10 minutes. This will help melted caramel to cover the popped corn.
7. Remove from oven and put on to foil to cool completely.
8. Store in airtight container. (Tupperware or Ziploc bag.)
9. Like my microwave says after a bag of popcorn is done popping..."EnJoY!"

National Coffee Day

What else is there to be said?  Go get some!

 #NationalCoffeeDay #DutchBros

Isn't that Just Grape

(Top L) This gorgeous vine canopy of Concord grapes belongs to my friend, Krista. They were lovingly planted on her family's farm, years ago by her father. I am thrilled she and her husband have shared their bounty with our family. Such a treat for us to reap the benefit of her father's hard work and dedication to farm living. 

Recipe for Grape Jelly, below.

Grape Jelly

Makes 7 cups



Ingredients:

• 5-1/2 cups Concord grape juice
• 3-1/2 cups granulated sugar
• 1 t. butter
• 1 pkg. SURE-JELL No sugar needed powdered fruit pectin

Directions:

• Prepare lids and jars by running through the dishwasher.
• Prepare juice by washing 5 lbs. Concord grapes, removing from stems and crushing. Place in a large sauce pan and stir in 2 cups of water. Bring to boil and then simmer medium-low heat for 10 minutes. Strain juice over a triple layer of damp cheese cloth. Discard fruit and pulp. Let juice rest over night to prevent crystals from forming in the jelly.
• Measure exact amount of juice into a large stock pot. (If necessary, add up to 1/2 c. water to get exact measure.)
• Measure exact amount of sugar into large bowl.
• Combine 1/2 cup sugar from measured amount and 1 pkg. SURE-JELL fruit pectin and whisk into fruit juice.  Add 1 teaspoon butter to reduce foaming. (Optional but recommended.)
• Bring juice mixture to boil on high heat, stirring constantly. Stir in remaining sugar and bring back to boil for exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/2 inch of tops. Wipe jar rims and cover with two-piece lids. Screw bands on tightly.
• Put the sealed jars into a canner, cover jars with 1-2 inches water and bring to gentle boil.  Process for 5 minutes.  Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing centers of lids with finger.  If the lid springs back, lid is not sealed and refrigeration is necessary.  Let prepared jars stand at room temp for 24 hours. Store unopened jelly in a cool, dry, dark place up to 1 year. Refrigerate opened jelly up to 3 weeks. 

More beauty from around my friend's farm . . .I love Oregon!

Pumpkin Spiced Fo' Life!

This Summer, it has been particularly hot here in the Pacific North West (PNW).  Needless to say, we are READY for September 23, the first day of AuTuMn here at "Camp Kelly". Today we made Pumpkin muffins and we don't even care that it is supposed to be close to 90 today. :)


Pumpkin Muffins

(Makes 24 muffins)

Ingredients:

• 4 eggs
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 cups Pumpkin puree (We like Libby's)
• 3/4 cup butter, melted
• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. pumpkin pie spice

Directions:

1. Preheat oven to 325 degrees.
2. Whisk together eggs and sugar.
3. Add the rest of the ingredients in the order given. Beat until well mixed.
4. Line muffin tin with foil bake cups and fill 3/4 full.
5. Top each muffin with 1 T. streusel topping (Recipe below)
6. Bake for 25 minutes.
7. Cool and enjoy!

Variations:

• Skip the streusel topping and frost the cooled muffins with cream cheese frosting & chopped pecans.
• Omit streusel topping and add 1-1/2 cups mini chocolate chips or chopped pecans to batter before baking.
• Pour entire bowl of batter into a greased 11x17 jelly roll pan. Use streusel, or not.  Bake @325/25 minutes. If you don't use the streusel, frost with cream cheese frosting and cut in to bars.

Streusel topping: 

1. 2 T. butter, room temperature
2. 1/4 cup granulated sugar
3. 1/4 cup flour
4. 2 tsp. cinnamon

In a small bowl combine flour, sugar and cinnamon.  Add butter and use a pastry cutter or a fork  to mix it in to little bits of buttery goodness. Top each muffin with 1T. of streusel mixture prior to baking.

Plum Fun

Yesterday, my dear friend Krista brought me some plums from her parent's farm. They were so delicious!  Plums are one of our favorite fruits. I quickly made a plum filled, buttermilk coffee cake and it is already half devoured.  If you would like to try the same recipe I used, here is the link - www.pbs.org/food/recipes/buttermilk-coffee-cake.  I highly recommend it. I used all plums but you can mix and match the fruit to your liking as the recipe suggests. Bon Appetit!

I sure do love them! (Throw back - December 2013)

I am pretending to be a blogger this morning. Obviously, since I opened up our "Camp Kelly"blog in 2008 and just today posted 2398079483 pictures and notes. I am a slow learner, what can I say?  Next up...family favorite recipes! #MommaKellyLovesAGoodParty

This

You can find one for yourself right here ----> https://www.etsy.com/shop/ChalkFullofLove

Love is Key

There are a few decorations around our house that define our family purpose. Keys, family photos, lots of  'wordy boards', keys, and did I mention family photos?  This graphic pretty much sums it up for us. Love is the Key. Get it?  #LoveDoes #Interrupted #ForTheLove

" Oh Bee Hive"

Found this crazy huge and somehow beautiful wasp nest under the eaves of the house while working in the yard. Can you say "Raid?!"

"Daisy"

This little cutie has all of us wrapped around her little paw.  No question who the baby of this family is. It is hard to believe "Daisy" turned 10 years old on May 6th.

My Heart is Full

I love company. Especially when it means having all of my children and parents together at once. This picture was taken July 29, after a long awaited late birthday dinner for my mom, who turned 73 this past June. Isn't she the cutest? My heart is so full.
(L-R) Brooke, Danielle, Mom, Dad, Grant & Courtney.  Don and I are behind the lens. ;)

Happy Easter

From our family to yours! 4-5-2015