Caramel Marshmallow Popcorn

1 pkg microwave popcorn, popped
1/2 c butter
1 c brown sugar
2 TBSP light corn syrup or honey
1/2 t vanilla
12 large marshmallows

1. Remove any unpopped kernels from popcorn.
2. Melt butter in a medium saucepan over low heat.
3. Add brown sugar, corn syrup, vanilla, and marshmallows
4. Turn heat to medium and stir until marshmallows are melted and mixture is smooth.
5. Pour over popcorn and stir in until popcorn is evenly coated.
6.  Store in airtight container.

Parmesan-Thyme Popcorn

 p 232 Cook Up Comfort {4 servings} 2 points stove

¼ c grated Parmigiano-Reggiano (use a microplane or grater)
1 t dried thyme
½ t garlic powder
½ t salt
8 c hot 94% fat=free popped microwave popcorn

1. Mix together Parmigiano-Reggiano, thyme, garlic powder, and salt in cup.
2. Put hot popcorn in large bowl, spray with nonstick spray, tossing to coat evenly. Sprinkle with cheese mixture, tossing until coated evenly.

Lemon and Pecorino popcorn

Simply 5 page 47   8 servings                                             2 points
8 c plain air-popped popcorn
1 T olive oil
1 T chopped fresh thyme
1 t grated lemon zest
½ t salt
6 T grated pecorino-Romano cheese

Put popcorn into very large bowl. Drizzle with oil, thyme, lemon zest, and salt, tossing to coat popcorn evenly. Gradually sprinkle Romano over popcorn, tossing to coat evenly. NOTE- Cheesy Kale Chips   also uses the Romano
STOVE

2 Ingredient Dough Pita Chips

 10 chips=1 point

1. 2 Ingredient Dough
2. 1/8 teaspoon olive oil
3. Salt
4. Pepper
5. 1/2 teaspoon fancy shredded Parmesan cheese

1. Pre-heat the oven to 350.
2. Make the 2 ingredient dough.
3. Cut the dough into quarters.
4. Roll one-quarter into a ball, then use a rolling pin, roll the dough on a foil-lined cookie sheet. Make sure the dough is about 1/8- to 1/4-inch thick.
5. Spread a very thin layer of olive oil on the dough.
6. Sprinkle the dough with salt, pepper, and Parmesan cheese.
7. Cut the dough into triangles.
8. Bake the pita chips for about 21 minutes until they’re golden brown and beginning to crisp.
9. Break them apart and let them cool completely before serving.

Hot Crab Dip

                                                                                                                                                               
2 teaspoons Extra Virgin Olive Oil
2 Tablespoons green onions, minced
1 (8 ounce) package cream cheese, room temperature
1/3 cup mayonnaise (I used Miracle Whip)
1/3 cup sour cream
1/3 cup parmesan cheese
2 Tablespoons fresh chives, minced
1 Tablespoon fresh dill, minced
2 Tablespoons lemon juice
1/4 teaspoon salt
1 pound shelled lump crab meat (this is the good crab meat, not the imitation kind)
1/3 cup parmesan cheese to sprinkle on top
Serve with baguette slices or crackers
    Preheat oven to 425 degrees.
    Spray a 9x9 inch baking pan with cooking spray and set aside.
    In a small pan add olive oil and green onions. Sauté over medium-high heat until the onions are softened and then remove them from the heat.
    Beat together green onions, cream cheese, mayonnaise, sour cream, 1/3 cup parmesan cheese, chives, dill, lemon juice, and salt until well combined and creamy. Fold in crab meat.
    Spread crab mixture evenly into prepared baking dish and sprinkle with remaining 1/3 cup parmesan cheese.
    Bake for 20-30 minutes until lightly brown and cheese is melted on top.
    Serve with baguette or crackers.