Cheesy Popcorn (A more well balanced meal of popcorn!)

Ingredients

• 1-1.5 tbl olive oil
• 1/3-1/2 cup uncooked popcorn (depends on how hungry I am and if I think my wife will steal some).
• 1-2 tbl butter
• 1/2 - 1 (ish) cup grated cheddar cheese.
• Salt to taste (not a lot because the cheese has salt).

Cooking Instructions

• Cook olive oil over med-high heat.
• Put in two kernels of popcorn.
• As soon as one of the kernels pops put in the rest. The popcorn will start popping within 20 seconds or so.
• Move the pan back and forth every 30 seconds to a minute or so to keep the popped popcorn from burning and to keep the kernels on the pan bottom. After you hear no pops for about 15 seconds, give it a final swish of the pan. If there are still no more pops for 10 seconds or so, put the popcorn in a bowl.
• Add half the butter and cheese and some salt and mix it around.
• Add the rest of the of the butter and cheese, saving a little bit of the cheese to sprinkle on top.
• Refresh GAW for updates.

If you like cheddar cheese (I use Tillamock extra sharp) and popcorn, you will love this recipe.

Ingredients

• 1-1.5 tbl olive oil
• 1/3-1/2 cup uncooked popcorn (depends on how hungry I am and if I think my wife will steal some).
• 1-2 tbl butter
• 1/2 - 1 (ish) cup grated cheddar cheese.
• Salt to taste (not a lot because the cheese has salt).

Cooking Instructions

• Cook olive oil over med-high heat.
• Put in two kernels of popcorn.
• As soon as one of the kernels pops put in the rest. The popcorn will start popping within 20 seconds or so.
• Move the pan back and forth every 30 seconds to a minute or so to keep the popped popcorn from burning and to keep the kernels on the pan bottom. After you hear no pops for about 15 seconds, give it a final swish of the pan. If there are still no more pops for 10 seconds or so, put the popcorn in a bowl.
• Add half the butter and cheese and some salt and mix it around.
• Add the rest of the of the butter and cheese, saving a little bit of the cheese to sprinkle on top.
• Refresh GAW for updates.

If you like cheddar cheese (I use Tillamock extra sharp) and popcorn, you will love this recipe.

Ingredients

• 1-1.5 tbl olive oil
• 1/3-1/2 cup uncooked popcorn (depends on how hungry I am and if I think my wife will steal some).
• 1-2 tbl butter
• 1 (ish) cup grated cheddar cheese.
• Salt to taste (not a lot because the cheese has salt).

Cooking Instructions

• Cook olive oil over med-high heat.
• Put in two kernels of popcorn.
• As soon as one of the kernels pops put in the rest. The popcorn will start popping within 20 seconds or so.
• Move the pan back and forth every 30 seconds to a minute or so to keep the popped popcorn from burning and to keep the kernels on the pan bottom. After you hear no pops for about 15 seconds, give it a final swish of the pan. If there are still no more pops for 10 seconds or so, put the popcorn in a bowl.
• Add half the butter and cheese and some salt and mix it around.
• Add the rest of the of the butter and cheese, saving a little bit of the cheese to sprinkle on top.
• Refresh GAW for updates.

If you like cheddar cheese (I use Tillamock extra sharp) and popcorn, you will love this recipe.