It’s time for another segment of “Cooking with the Little Lady.”
(also known as “Mommy Should Reconsider Letting a Cranky 3 Year Old Help Cook“)
You know — I wish 3 year olds weren’t so darn unpredictable. I mean, on one hand, I LOVE my daughter’s exuberance and ever-changing moods. On the other hand, when I *want* her to do something and she starts being “very 3,” that’s not as much fun.
Today we made Trail-Mix Popcorn — an “after-school-snack” recipe easy enough for the Little Lady and I to make.
But, you see, I failed to consider that being 3 means that, one minute, the Little Lady is excited to “make a movie” . . . and then the next minute she wants to eat the popcorn like a puppy . . . and then she’s crumbling up the popcorn . . . and then she’s throwing off her chef’s hat and screaming, “I don’t want to DO THIS ANYMORE!”
(at which point, I was MORE than happy to let her scamper off for a “Finding Bugs” adventure with The Grandmother . . . while I tried to gather what was left of my patience and sanity)
Here’s what little I was able to piece together for today’s cooking segment (carefully editing out the numerous fits, the face-dives into the popcorn, and overly silly faces).
The Little Lady Makes an After School Snack: Trail Mix Popcorn
Trail Mix Popcorn {recipe from Iron Chef Cat Cora}
- 2 9-oz bags of Microwave Popcorn (we used Kettle Corn), popped according to package directions
- 1 C Raisins
- 1/2 C dried Apricots, chopped
- 1/2 C dried Cranberries and/or Cherries (we used Cranberries)
- 1/2 C honey or Agave Nectar
- 2 Tbs. Butter
- 1/4 C finely chopped pecans, walnuts, and/or peanuts (we used walnuts)
- 1/4 C raw Sunflower Seeds
- 1 tsp. Ground Cinnamon
Directions
- Oil hands to keep popcorn from sticking.
- In a large bowl combine popcorn with dried fruits and set aside.
- In a medium saucepan over low heat, stir honey with butter, nuts, sunflower seeds, and cinnamon and mix until well combined.
- Carefully drizzle mixture over popcorn and fruit, stirring constantly, until everything is well coated. Let sit overnight.
Makes approx. 4 cups.
Serving size: 1/2 Cup — 291 calories; 3g Protein; 11g Fat; 50g Carbs; 4g Fiber, 27mg Calcium; 1mg Iron; 104mg Sodium.
*Disclosure: this post was originally published as part of a Back To School Meal program by HEB and ConAgra; I was compensated for my recipe creations and posts.
