Cheesy Popcorn Food

EASY CHEESY POPCORN

Steps:

• Pop the popcorn. It can be any brand, just as long as it's plain buttered, and not anything fancy like kettle popcorn or extra cheesy popcorn.
• When the popcorn is ready, carefully take it out of the microwave and pour it into a bowl. Spray the spray butter onto the popcorn, then shake and repeat.
• After you've sprayed the butter on - after shaking the bowl, spraying on, and repeating - sprinkle the cheese popcorn seasoning onto the popcorn. Then shake and repeat again.
• If the cheese isn't sticking, repeat the shaking and spraying step.
• Enjoy! You can also use Parmesan cheese, powdered salad dressing mix, etc. Experiment with your flavors! Just remember the spray butter.

CHEESY POPCORN

Steps:

• Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Sprinkle cheese evenly over hot corn. Serve.

CHEDDAR CHEESE POPCORN

Steps:

• In a large bowl, combine the butter, Cheddar cheese powder, mustard powder, cayenne pepper and the popcorn. Season with salt and pepper, to taste and toss to combine. Serve immediately.

CHEESY PARMESAN POPCORN

Steps:

• Toss popcorn with butter and cheese in large bowl.
• Add pretzels and nuts; mix lightly.

CHEESY POPCORN

Steps:

• Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes.
• Mix 1 cup cheese puffs, 1 cup corn chips, and pretzels together in a large snack bowl using your hands. Pour popped popcorn into the bowl and mix once more. Mix in pepperoni and bacon bits lightly, making sure they don't pile at the bottom of the bowl. Season with salt.

CHEESE POPCORN SNACK

Steps:

• Place popcorn in two 13x9-in. baking pans. Drizzle with melted butter. Combine garlic salt and onion salt; sprinkle over popcorn. Top with cheese. Bake at 300° for 5-10 minutes. Serve immediately.

CHEESY POPCORN BRAINS

Steps:

• Heat oil in a large saucepan. Tip in the corn, cover and shake the pan to coat the kernels. Cook over a medium heat until the corn stops popping, about 5 mins, shaking the pan every so often. Take off heat and sprinkle with a little salt.
• Put cheese, mustard and pepper in a small pan and heat gently until melted and bubbling. Drizzle over the popcorn and mix well until completely coated.
• Rub hands with a little oil and quickly grab handfuls of popcorn and squeeze into brain shapes. Place on a tray lined with parchment, then leave to cool. Cover with cling film until ready to eat or store in a jar - you can make a few hours before serving.

CHEEZY POPCORN(VEGAN)

Steps:

• Place warm popcorn in a large bowl and mist it with olive oil. Toss gently and mist again. Repeat until all kernels are lightly coated with oil.
• Combine remaining ingredients in a zippered plastic bag. Seal bag and shake until well mixed.
• Drop in popcorn, a little at a time, seal bag, and shake and turn bag to coat.
• Continue to add a little amount of popcorn to the bag until all kernels are well coated.
• Store zippered bag. Shake gently again before serving.

CHEESY GARLIC POPCORN

Steps:

• Drizzle popcorn with olive oil, then toss with remaining ingredients.