Popcorn not just for movies anymore

October is National Popcorn Poppin' Month, a time to honor America's favorite magical, munchable maize. Whether you make it sweet, savory or salty, plain or pumped up, you'll join your fellow Americans in consuming some 16 billion quarts this year.

October is chosen because it marks the triumphant end to the labor of the spring and summer months. As farmers head into the fields to gather the crops, families and friends gather to celebrate this beloved snack food.

Popcorn is a whole grain, which makes it a good-for-you food. As a whole grain, popcorn provides carbohydrates and fiber to the diet and is naturally low in fat and calories.

For tasty recipes, fun facts, popcorn trivia and more, visit http://www.popcorn.org/

Here are a few fall recipes:

Happy Halloween Mini Popcorn Balls

10 cups popped corn1 (1-lb.) bag miniature marshmallows1/4 cup (1/2 stick) butter or margarine1 cup diced dried fruit (papaya, mango or peaches)1 cup butterscotch chips Orange food coloring1. Place popcorn, fruit and butterscotch chips in large bowl; set aside.2. Heat marshmallows and butter in a large saucepan over low heat until melted and smooth.3. tir in several drops of food coloring.4. Pour over popcorn and candy, tossing to coat evenly. Cool 5 minutes.5. Grease hands and form into 3-inch balls.Clear Polyethylene food service glovesCandy cornPopcornRibbon or yarnPlace 1-3 pieces of candy corn at the end of each finger (depending on size of glove), pointy side first, to make fingernails. Fill the glove with popcorn and tie it off with ribbon or yarn.

Spicy Cajun Popcorn and Nuts

8 cups popped popcorn1/2 cup toasted, coarsely chopped pecans1/2 cup peanuts1/4 cup (1/2 stick) butter or margarine, melted1/4 teaspoon each: dry mustard, garlic powder1/8 teaspoon cayenne pepper1. Place popcorn and nuts in large bowl.2. In small microwave-safe bowl, microwave butter on HIGH until melted, about 30 seconds.3. Stir in dry mustard, garlic powder and cayenne pepper.4. Drizzle over popcorn mixture and toss well.

Halloween Heaven

8 cups air-popped popcorn7 ounces marshmallow cream1/2 cup reduced fat peanut butter1 cup candy corn1. Combine marshmallow cream and peanut butter in a large bowl; mix until smooth.2. Stir in popcorn and candy corn and mix until coated evenly.3. Drop by heaping spoonfuls on wax paper or non-stick surface and allow to cool.4. Store in airtight container.

Halloween Jack-O-Lantern Popcorn Balls

3 quarts popped popcorn4 tablespoons (1/2 stick) butter or margarine3 cups miniature marshmallows3 tablespoons (1/2 of a 3-ounce box) orange gelatin dessert mixCandy corn, jellybeans and sour green apple candy sticks, licorice string, dried fruit, etc.1. Spray a large mixing bowl lightly with cooking spray and place popcorn inside.2. In a medium saucepan, melt butter over low heat. Stir in marshmallows and gelatin dessert powder until marshmallows are melted and mixture is smooth. Pour over popcorn and mix well until coated.3. Spray hands with cooking spray and press firmly to form into balls. Place balls on wax paper. Press candy decorations into balls to form eyes, a stem and a Jack-O-Lantern grin. Serve immediately or wrap individually in plastic wrap for storage. Add a ribbon tie to plastic wrap as a decorative closure.

Herbed Popcorn Chili and Soup Topper

4 cups air-popped popcorn Butter or original flavor cooking spray1/4 teaspoon parsley flakes1/4 teaspoon thyme1/4 teaspoon dried basil1/4 teaspoon dried oregano1/4 teaspoon Cajun Creole seasoning or chili powder1. Place popcorn in a large, clean paper bag.2. Spray popcorn lightly with cooking spray, about 5 quick sprays.3. Sprinkle parsley, thyme, basil, oregano and Cajun Creole seasoning onto popcorn.4. Close bag and shake to distribute seasoning.5. Sprinkle on chili or soup at serving time.

Pumpkin Pie Spice Popcorn Bark

3 cups popped popcorn1 cup mini marshmallows1 cup chopped pecans1/2 cup “O”-shaped crisp cereal1/2 cup pepitas (salted pumpkin seeds) or shelled sunflower seeds1/2 cup dried sweetened cranberries1 teaspoon pumpkin spice mix2 packages (6 ounces each) white baking chocolate, chopped1. Line a large baking sheet with foil and spray lightly with cooking spray; set aside.2. In a large bowl, combine popcorn, marshmallows, pecans, cereal, pepitas, dried cranberries and pumpkin spice mix.3. Place chopped chocolate in a microwave-safe bowl and heat in microwave 1 minute. Stir to melt; microwave an additional minute. Stir until chocolate is melted and smooth. Pour melted chocolate over popcorn mixture. Mix until well coated and spread in an even layer into prepared pan. Cool at room temperature until firm (or refrigerate). Cut into squares to serve. Store in an airtight container.

Maple Pumpkin Spice Popcorn

2 tablespoons brown sugar2 tablespoons maple syrup1 1/2 teaspoons pumpkin spice mix1 tablespoon butter or margarine1/2 cup chopped pecans, optional5 cups popped popcorn1. In a large saucepan or pot, heat brown sugar, maple syrup and pumpkin pie spice mix over medium heat.2. Cook, stirring, 3 minutes or until sugar is dissolved and mixture is bubbling.3. Stir in butter until melted and well blended.4. Add pecans, if desired, and popcorn and stir until well coated.

Happy Halloween Mini Popcorn Balls

Yield: About 16 balls

10 cups popped corn

1 (1-lb.) bag miniature marshmallows

1/4 cup (1/2 stick) butter or margarine

1 cup diced dried fruit (papaya, mango or peaches)

1 cup butterscotch chips

 Orange food coloring

1. Place popcorn, fruit and butterscotch chips in large bowl; set aside.

2. Heat marshmallows and butter in a large saucepan over low heat until melted and smooth.

3. tir in several drops of food coloring.

4. Pour over popcorn and candy, tossing to coat evenly. Cool 5 minutes.

5. Grease hands and form into 3-inch balls.

HAUNTED POPCORN HANDS

Clear Polyethylene food service gloves

Candy corn

Popcorn

Ribbon or yarn

Place 1-3 pieces of candy corn at the end of each finger (depending on size of glove), pointy side first, to make fingernails. Fill the glove with popcorn and tie it off with ribbon or yarn.

Spicy Cajun Popcorn and Nuts

Yield: 9 cups

8 cups popped popcorn

1/2 cup toasted, coarsely chopped pecans

1/2 cup peanuts

1/4 cup (1/2 stick) butter or margarine, melted

1/4 teaspoon each: dry mustard, garlic powder

1/8 teaspoon cayenne pepper

1. Place popcorn and nuts in large bowl.

2. In small microwave-safe bowl, microwave butter on HIGH until melted, about 30 seconds.

3. Stir in dry mustard, garlic powder and cayenne pepper.

4. Drizzle over popcorn mixture and toss well.

Halloween Heaven

Yield: Varies

8 cups air-popped popcorn

7 ounces marshmallow cream

1/2 cup reduced fat peanut butter

1 cup candy corn

1. Combine marshmallow cream and peanut butter in a large bowl; mix until smooth.

2. Stir in popcorn and candy corn and mix until coated evenly.

3. Drop by heaping spoonfuls on wax paper or non-stick surface and allow to cool.

4. Store in airtight container.

Halloween Jack-O-Lantern Popcorn Balls

Yield: 8 balls (4-inch)

3 quarts popped popcorn

4 tablespoons (1/2 stick) butter or margarine

3 cups miniature marshmallows

3 tablespoons (1/2 of a 3-ounce box) orange gelatin dessert mix

Candy corn, jellybeans and sour green apple candy sticks, licorice string, dried fruit, etc.

1. Spray a large mixing bowl lightly with cooking spray and place popcorn inside.

2. In a medium saucepan, melt butter over low heat. Stir in marshmallows and gelatin dessert powder until marshmallows are melted and mixture is smooth. Pour over popcorn and mix well until coated.

3. Spray hands with cooking spray and press firmly to form into balls. Place balls on wax paper. Press candy decorations into balls to form eyes, a stem and a Jack-O-Lantern grin. Serve immediately or wrap individually in plastic wrap for storage. Add a ribbon tie to plastic wrap as a decorative closure.

Herbed Popcorn Chili and Soup Topper

Yield: 4 cups

4 cups air-popped popcorn Butter or original flavor cooking spray

1/4 teaspoon parsley flakes

1/4 teaspoon thyme

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon Cajun Creole seasoning or chili powder

1. Place popcorn in a large, clean paper bag.

2. Spray popcorn lightly with cooking spray, about 5 quick sprays.

3. Sprinkle parsley, thyme, basil, oregano and Cajun Creole seasoning onto popcorn.

4. Close bag and shake to distribute seasoning.

5. Sprinkle on chili or soup at serving time.

Pumpkin Pie Spice Popcorn Bark

Yield: Serves: 12 (3 inch squares)

3 cups popped popcorn

1 cup mini marshmallows

1 cup chopped pecans

1/2 cup “O”-shaped crisp cereal

1/2 cup pepitas (salted pumpkin seeds) or shelled sunflower seeds

1/2 cup dried sweetened cranberries

1 teaspoon pumpkin spice mix

2 packages (6 ounces each) white baking chocolate, chopped

1. Line a large baking sheet with foil and spray lightly with cooking spray; set aside.

2. In a large bowl, combine popcorn, marshmallows, pecans, cereal, pepitas, dried cranberries and pumpkin spice mix.

3. Place chopped chocolate in a microwave-safe bowl and heat in microwave 1 minute. Stir to melt; microwave an additional minute. Stir until chocolate is melted and smooth. Pour melted chocolate over popcorn mixture. Mix until well coated and spread in an even layer into prepared pan. Cool at room temperature until firm (or refrigerate). Cut into squares to serve. Store in an airtight container.

Maple Pumpkin Spice Popcorn

Yield: 5 cups

2 tablespoons brown sugar

2 tablespoons maple syrup

1 1/2 teaspoons pumpkin spice mix

1 tablespoon butter or margarine

1/2 cup chopped pecans, optional

5 cups popped popcorn

1. In a large saucepan or pot, heat brown sugar, maple syrup and pumpkin pie spice mix over medium heat.

2. Cook, stirring, 3 minutes or until sugar is dissolved and mixture is bubbling.

3. Stir in butter until melted and well blended.

4. Add pecans, if desired, and popcorn and stir until well coated.

5. Allow mixture to cool before serving. Serve immediately or store in an airtight container.