Cucumber Soup and Caramel Corn

Cucumber Soup
1 small onion, chopped
2 cloves garlic, diced
3 Tbsp water
1 cucumber, peeled
2 Tbsp rice vinegar
12oz. plain yogurt
8oz strained Greek yogurt
1/2 tsp salt

Heat the water in a pan and cook the onion and garlic until soft and translucent.
Peel the cucumber and cut into pieces.
Puree the cucumber, onion, and garlic with the vinegar.
Add the yogurt and salt and puree until smooth.
Chill for at least an hour before serving.

The original recipe called for lime juice instead of vinegar and sour cream instead of Greek yogurt. But I like it this way better.

Caramel Corn
3.5 oz Popcorn, popped
1 1/2 c Roasted Cashews
3/4 c Butter
1 1/2 c Dark Brown Sugar
1/3 c Light Corn Syrup
1/2 tsp Vanilla
1/2 tsp Baking Soda

Preheat oven to 250F Spray 2 large roasting pans with cooking spray (or line with parchment paper). Divide popped corn and nuts between the two pans. In a small heavy saucepan, melt the butter and stir in the brown sugar and corn syrup. Bring to a boil while stirring constantly. Allow to boil for 5 minutes without stirring. Remove from heat and stir in the vanilla and baking soda. Quickly pour the mixture over the the popped corn and nuts in the pans, Stir to coat. Place in the preheated oven for 1 hour stirring every 15 minutes. Remove from oven and cool completely. break apart and store in an airtight container.

I also tried adding 1 cup of chocolate chips at the last few minutes. letting the chips melt then stirring until the caramel corn was covered with chocolate.