As a kid, the weeks leading up to Halloween were always filled with two flavors: Candy Corn and Caramel Corn. With Halloween only a little over a week away, I have been craving both so this weekend I went crazy and threw them all together. And added peanuts because I also was introduced to the genius pairing of candy corn and salted peanuts this weekend. Mind blowing and totally changes the flavor of the candy corn. If you haven’t tried it, try a few handfuls of each while you are making this. This is my mother’s recipe for Caramel Corn, in my very biased opinion it is the best and easiest way to make this treat.
Halloween Caramel Corn
+ Vegetable Oil
+ 1 /4 cup popcorn kernel
+ 1 cup light brown sugar
+ 1/4 cup light corn syrup
+ 1 pinch of sea salt
+ 1/3 cup unsalted butter
+ 1 tsp baking soda
+ One 11 oz. bag of candy corn
+ 2 cups salted boiled peanuts
I’m heading up to the ranch in New Mexico this weekend to celebrate my parents 40th wedding celebration. My bags are packed to the brim with scarves, boots, cardigans, t-shirts and leggings. Rest assured I will be sporting the layered look everyday! Looking forward to celebrating with the family and sipping wine by the fire. Cheers! xo Kristi
I stumbled across illustrator and graphic designer Letitia Buchan this week and absolutely love her illustration style. Hope you enjoy this Dr. Seuss quote as much as I do. Happy Friday! xo Kristi
Yesterday, the temperature in Boulder dropped from 85 to 55 in a matter of hours meaning that fall (and probably the first frost) is finally here. For years I’ve been in denial about my favorite season. I love the beach, long days, the leisure and the humidity (what? it’s good for my hair/skin) during the summer but deep down the fall is my favorite. It makes me want to buy new pencils and roast something, since I can finally turn on the oven without also needing to crank the AC. And one of the best perks of the fall is football. There’s something about spending an afternoon or evening or entire weekend watching games, rooting for your home team and eating delicious food. With the weekend almost here, I thought I would share one of my go-to recipes for parties. I have been serving this Spinach Dip for over a decade and I rarely tire of it. In fact, there was a time in my life where my mother and I would make it for dinner. Yes, I love it that much. It’s mayo free, doubles well and can be prepared in advance so all you have to do is throw it in the oven.
+ 1 T diced pickled jalapeños (I buy them canned in the Mexican Food section of my store)
+ 2 fresh tomatoes seeded and chopped
+ 1 10z. packed of frozen spinach thawed and squeezed dry
+ 8 oz. cream cheese
+ 2 c. shredded jack cheese
+ 1/3 milk or half and half (depending on what you have in the fridge)
Mix the ingredients together and pour into a 8×8 or 9×9 oven proof dish sprayed with non-stick cooking spray. Bake at 400 degrees for 20-25 minutes until bubbly and browned at the edges. Remove from oven and allow to cool for a few minutes or until the first person starts to dig in. I serve this with veggies and tortilla chips. Enjoy!
Katie and I took a bit of a hiatus from blogging, but we’re happy to say we’re back and have some great projects to share in the upcoming weeks. Fall is finally here, the Texas State Fair started this past weekend, and the temperature is finally cooling down. Cheers! xo Kristi
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