Pancetta Green Beans

 The French Friday with Dorie group is cooking Pancetta Green Beans this week!  What a great simple dish this is!  Green Beans are a great addition to almost any meal; and the addition of pancetta makes them special enough for company.

 Bring a large pot of salted water to a boil, add green beans cook for about 5 minutes.

 Transfer to a ice-bath -- cool -- then pat dry.

Saute pancetta until crisp.

This recipe comes out of the cookbook Around My French Table by Dorie Greenspan.  I have been so happy cooking with the group frenchfridayswithdorie.com  The recipes in this book are really amazing!!

It Won't Be Long Before I Become a Grandma!

We are counting the days....Due Date is March 10th!! 

Jill is having a shower this weekend, can't wait to see all the cute baby "things."

As you can see she is having a boy name Haden Holden Moore!

What do you think of my cute wrapping paper!!

Corn Puff Carmel Corn

I get some of my favorite recipes from my family!  This recipe comes from my sister Kelly, she warns that once you start eating it, you cannot stop!!  It is a fun recipe to make and would be a great addition to any Super Bowl party!

You will need a bag of Corn Puffs, or in my case Puffcorn.  Kelly lives in Valparaiso, IN and she bought a brand made by Jays Potato Chips.  But my "Chester's Puffcorn" worked just great.  I have never eaten puffcorn before or really noticed it in the chip aisle.

Bring butter, light brown sugar and light corn syrup to a boil and boil for 2 minutes.  Remove from heat and add 1 teaspoon baking soda; stir 30 seconds more.

Pour mixture over corn puffs and stir until well coated.

Spread out on two large cookie sheets.  Bake for 40 minutes, stirring every 5-10 minutes.

ENJOY!

Corn Puff Carmel Corn

• 1 bag of corn puffs
• 2 sticks butter
• 1 cup light brown sugar, packed
• 1/2 cup light corn syrup
• 1 teaspoon baking soda

Bring butter, brown sugar and corn syrup to a boil in heavy pan.  Boil 2 minutes stirring constantly.  Remove from heat and add baking soda.  Stir 30 seconds until mixed and pour over corn puffs.

Stir until well coated and put on two large cookie sheets.

Bake at 250 for 40 minutes stirring every 5-10 minutes.  VERY IMPORTANT to stir it often as that coats the corn evenly.  Pour out on brown paper and let cool.  Store in airtight container.