Kettle Corn Recipe from the Kitchen of Jason Teater – 2012


Kettle Corn Recipe from the Kitchen of Jason Teater – 2012

  • Heat 1/4 cup oil in a big kettle on medium high heat.
  • Add 1/2 cup popping corn.
  • Top with 1/3 cup sugar.
  • Put the lid on.

As soon as the first kernel pops, start shaking the pot.  I found it was easier to shake the body side to side and hold the arms more still, but either way you have got to shake it so the sugar doesn’t burn on the bottom.

Stop and take it off the heat when the popping slows.  If you wait too long or don’t shake enough, the sugar starts to burn. My kettle gets about half full.

Quickly transfer to a big bowl and sprinkle/toss with a teaspoon of salt.


Serves about 2 people but only takes about 6 minutes to make a batch.

Moo-Less Chocolate Pie


This is another healthy recipe from mom.  Yep… there’s cherry juice in here too!  🙂


13 ounces semisweet chocolate chips

1/3 C. Cherry juice

1 teaspoon vanilla extract

1 pound silken tofu, drained

1 tablespoon honey

1 (9-inch) prepared chocolate wafer crust, recipe follows


Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.

Melt the chocolate chips and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula.

Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.

Chocolate Wafer Crust:

• 6 1/2 ounces chocolate wafer cookies

• 1 tablespoon sugar

• 3 ounces unsalted butter, melted and slightly cooled

Preheat the oven to 350 degrees F.

Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan.

Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.

Sticky Toffee Pudding with Toffee Sauce


I discovered this dessert when I was in Ireland.  Apparently it’s quite popular there!  As far as I’m concerned it’s a must have!

(don’t look at the calories)  Just say YUMMM!!! 🙂


Yield: 12  servings




1 1/2 cups pitted dates – chopped

1 1/2 cups water

1/2 cup butter

1 cup brown sugar

3 eggs

2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

For Toffee Sauce:

1 cup whipping cream

1 cup brown sugar

1/2 cup butter



Combine the dates and water in a medium-sized saucepan. Bring to a

boil and simmer gently for 10 minutes, or until most of the liquid

had been absorbed by the dates or evaporated. Puree the dates in a

food processor, blender or stick mixer.


With an electric mixer, beat the butter with the brown sugar. Beat in

eggs, one at a time.


In a medium-sized bowl, mix flour with baking powder and baking soda.

Add to the wet batter and then stir in pureed dates.


Spoon the batter into a buttered 9″ x 13″ baking dish, lined with

parchment paper. Bake in a 350° over for 35 to 45 minutes or until

the top feels firm when gently pressed in the center.


While pudding is cooking, make the toffee sauce by combining cream

sugar and butter in a heavy-bottom saucepan. Bring to a boil then

cook, boiling and stirring for about 3 minutes. Let cool slightly.


When cake is done and cooled slightly, prick with a skewer to make

lots of tiny holes. Spoon half of the toffee sauce over the cake.


When ready to serve, top with remaining toffee sauce and whipped

cream. Can be served warm or at room temperature.


Makes 12 Servings.


Per serving Calories 505.7 Total Fat 24.4 g (Saturated Fat 14.7 g,

Polyunsaturated Fat 1.2 g, Monounsaturated Fat 6.6 g) Cholesterol

121.0 mg, Sodium 147.4 mg,Total Carbohydrate 69.6 g, Dietary Fiber

2.3 g, Sugars 14.1 g, Protein 5.4 g

Doris Blaser’s Fudge

(submitted by Jean Barber)

Mom’s Fudge

2 cups sugar

2 Tbsp. cocoa

Pinch salt

1 cup milk


Bring to a boil while stirring.  Once boiling, turn it down and cook slowly to soft ball stage without stirring at all!

Don’t stir sides into it. 

Test by dropping a few drops into cold water until it forms a soft ball.

Add 1 Tbsp. butter and ½ tsp. vanilla. Beat with electric mixer and quickly pour into buttered platter.

Mom used her blue and white oval platter for her fudge.

Cheryln and Rich making Grandma’s fudge.   

Grandpa’s Favorite Snicker-Doodles

These are Grandpa Blaser’s favorite cookie!



1 cup soft shortning

1 1/2 cups sugar

2 eggs

2 3/4 cups sifted flour

2 teaspoons cream of tartar

1 teaspoon soda

1/2 teaspoon salt

Mix shortening, sugar and eggs.

Sift together and stirr in remaining ingredients.

Roll in cinnamon and sugar.

Bake 400 for 8-10 min.

Makes 5 dozen 2 inch cookies.

Grandma Blaser’s Chili

**Please note**

Grandpa Blaser LOVES onions!!  So, just an FYI, 4 onions is a LOT of onions for this recipe!  Please modify to your own taste!  🙂


1 pound dry chili beans

4 big onions

1 teaspoon soda

1 can tomato soup

1 pound hamburger browned and drained

1/2 teaspoon chili powder  or 1 tsp.

1/4 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon curry powder

Boil beans, onions and soda for 3 hours.

Add remaining ingredients and serve.

(Hamburger can be substituted with ground turkey or ground chicken if desired)

Note: This one is good!!!

Pizza Crust


3 cups Flour

1 3/4 teaspoons Salt

1/4 cup Olive Oil

1 Cup Warm Water **I believe it has to be about 105 degrees for the yeast to work properly.  Too hot and it kills the yeast, too cold and it doesn’t “feed.”  It usually make it just a little hot to the hand coming out of the faucet and it is usually fine.

1 1/4 teaspoon Sugar

1 pkg Yeast (if you are scooping out of a big jar it is 2 1/4 teaspoons)

Mix the Sugar, Water and Yeast and let it set for five mins.  You should have foam on the top that is 1/2-1 inch tall.


Mix the Flour, Salt and Oil with a fork.


Mix the yeast mixture with the flour mixture and knead for 5 minutes.


Roll out to fit your pan.  I usually sprinkle the pan with corn meal before I put the skin down.  Top with your favorite toppings and cook for about 15 minutes on 500 degrees.


My favorite topping combo is butter and garlic salt as your “sauce,” slices of fresh mozzarella (the kind that is water packed in a ball), slices of tomatoes, basil, bacon, feta and chicken.  Pesto sauce with tomatoes, mozz cheese and chicken is also really good.


I find it fun to experiement with whatever is in the fridge. 🙂

Lasagna with Sliced Zucchini and Tomatoes









10 Lasagna Noodles (uncooked)

16 oz Cottage cheese

1 lb Ground Turkey

2 Onions

Oregano and Italian seasoning.

1 large can Tomato Sauce

Zucchini (thinly sliced – skin removed)

2 Tomato’s (sliced)

1.5 C. Cheese (grated)

Brown the meat and onions.

In a lasagna pan place 1 layer of uncooked lasagna noodles.

Cover with 1/2 carton cottage cheese.

Sprinkle browned onions and ground turkey on top.

Cover with tomato sauce. Sprinkle with Oregano and Italian seasoning.

Cover with thinly sliced zucchini and tomatoes.

Cover with grated cheese.

Repeat for second layer and end with cheese on top.

Pour 1.5 C. water over the top and in the corners.


Cook in 375’ F preheated oven for 50 minutes. Enjoy!

Chewy Choc Cherry Cookies


I Promised mom this would be the first recipe on the site!

As you will soon discover maraschino cherries are a staple and there is not much you can’t do with cherry juice!  🙂




1/2 cup butter

1 cup sugar

2/3 cup brown sugar

2 eggs

1 tsp. vanilla

2 tsp. baking soda

1 tsp. baking powder

dash of salt

2 1/2 cups white flour

12 maraschino cherries

2 Tbsps. cherry juice

1 cup chocolate chips

Cream first three ingredients. Add eggs and vanilla. Add rest of ingredients. Roll into balls and place on ungreased cookie sheets.

Bake in 350’ F preheated oven for 8 minutes. Cool on rack. Makes 2 1/2 dozen chewy cookies.