Malt Chocolate chip cookies

1 cup softened butter

1 cup white sugar

1 cup brown sugar

2 large eggs

2 tsp good vanilla

2 1/2 cup ap flour

1/2 cup malt powder

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 package mini chocolate chips

Cream together butter, sugars, vanilla. Add eggs, one at a time until thoroughly mixed. Add sifted dry ingredients, mix well. Using a small cookie scoop place balls two inches apart on parchment paper covered cookie sheet.

Bake for 10 to 14 minutes at 350º.

Cook slightly on sheet and then place on cooling rack. Store in air tight container.

Stir Crazy Kettle Corn

 Using my stir crazy popcorn popper works better than any other way I've tried to make kettle corn. And here is what I do and the recipe........

In a small bowl, mix 1/4 cup oil, 1/4 cup sugar and 1/4 tsp salt. Pour mixture around the popper base. Add 1/2 cup of popcorn kernels, and then start the popper. Listen to the popping and when it slows to just a few kernels, stop and pour popcorn onto a cookie sheet to cool. I sprinkle a little salt over the popped corn while cooling. 

Let it cool and store in an air tight container. It won't be in there long since the kettle corn is so addicting and great tasting.