Popcorn Three Ways


  • 1/3 cup popcorn kernels
  • 2 Tablespoons canola oil
  • Seasonings (amounts of seasonings are for 10 cups of popped pop corn) 
    • Spicy: 1 teaspoon chili powder + 1/2 teaspoon garlic powder
    • Sweet: 2 teaspoons cinnamon + 1 Tablespoon sugar
    • Savory: 2 teaspoons ranch dressing seasoning


  1. Wash hands with warm, soapy water.
  2. In a large pot, heat oil over medium-high heat.
  3. Test that the oil is ready by adding 3 popcorn kernels to the pot and covering it with the lid. 
  4. Once the test kernels pop, take them out. Add the rest of the kernels. Cover the pop with the lid. 
  5. Let the popcorn pop. Carefully slide the pot back and forth to keep the kernels from burning. 
  6. When the popping slows down, remove the pot from the heat. 
  7. Add your chosen seasonings. 
  8. Enjoy!

Makes 10 servings

Peanut Butter Granola


  • 2 Tablespoons peanut butter 
  • 2 Tablespoons honey 
  • 1 teaspoon cinnamon 
  • 1 teaspoon vanilla 
  • 1 cup quick oats 
  • Nonstick spray 


  1. Wash hands with warm, soapy water for 20 seconds. 
  2. Preheat oven to 325°F.
  3. Combine peanut butter and honey in a bowl and microwave until peanut butter melts; stir.  
  4. Stir cinnamon and vanilla into peanut butter mixture. Add oats and stir until oats are completely covered by mixture.  
  5. Spray cookie sheet with cooking spray.  
  6. Spread oats onto prepared cookie sheet and bake for 7-10 minutes, until granola is slightly browned.  

Makes 1 cup, 4 servings

Fig Walnut Bars


  • 1 cup quick-cooking oats
  • 1 cup bran cereal
  • ¼ cup whole-wheat flour
  • 1 cup walnut pieces
  • 1 ½ cups coarsely chopped stemmed dried figs
  • ½ cup nonfat dry milk
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ cup honey
  • 2 large eggs
  • Nonstick spray


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat the oven to 350°F. Coat a 9-by-13-inch baking pan with nonstick spray.
  3. Place the oats, bran cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor or blender. Coarsely chop.
  4. Add the honey and eggs. Pulse until well combined.
  5. Transfer the mixture to the baking pan. Spread evenly with your fingers.
  6. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Makes 16 servings

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