16 ounces softened cream cheese
1 cup shredded sharp cheddar cheese
1 cup cooked and chopped bacon
⅛ cup DRY Ranch Dressing mix
¼ cup chopped green onions
1 cup chopped pecans ( optional, good with or without ) .
Quoted from http://recipes.sparkpeople.com/recipe-detail.asp?recipe=756713:
Popcorn Submittedby: CHEF_MEG
With “The SparkPeople Cookbook,” desserts and treats are part of the plan. Chef Meg slims down favorite sweets, ditching most of the fat and calories–but keeping the flavor. This is a “must-try” recipe! With “The SparkPeople Cookbook,” desserts and treats are part of the plan. Chef Meg slims down favorite sweets, ditching most of the fat and calories–but keeping the flavor. This is a “must-try” recipe!
Minutes to Prepare: 5 Minutes to Cook: 45 NumberofServings: 18
1 cup packed dark brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
12 cups air-popped popcorn (6 T kernels)
This recipe is from “The SparkPeople Cookbook“!
Preheat oven to 250 degrees Fahrenheit. Coat a large jelly roll pan or baking sheet with nonstick cooking spray.
Combine sugar, corn syrup, and butter in a medium or large heavy bottomed saucepan; bring to a boil over medium heat. Cook 4-5 minutes, stirring 3-4 times to scrape down the sides of the pan and keep the mixture from bubbling up. If you have a pastry brush, dip it in cool water and use it to brush down the sides of the pan. Be careful; the mixture will burn you if it boils over. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.
Spread popcorn mixture into prepared pan. Bake at 250 degrees Fahrenheit for 45 minutes, stirring every 15 minutes.
Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve at room temperature.
Let the popcorn cool completely before storing. Store in an airtight container for up to 1 week. Serving size is about 2/3 cup.