It's National Popcorn Day, according to Twitter and several Web sites devoted to the buttery snack. (PHOTO: picky-palate.com).

Whether it's the buttery taste or the light and fluffy texture, popcorn has been for many a favorite snack in movie theaters and households around the world.

Thursday, Jan. 19 is National Popcorn Day in America. While many have debated the actual date, the occasion has been widely recognized on Twitter and several Web sites devoted to the buttery snack.

Mmmm. It's National Popcorn Day! Time to have some popcorn! wrote one user.

Happy National Popcorn Day :D I'm gonna spend it by eating as much popcorn as I can, wrote another.

Those in search for a unique way to celebrate National Popcorn Day might want to leave the theater variety or microwavable packets behind.

Here are 5 popcorn recipes that will surely spice up your National Popcorn Day party, if you're having one, or your Thursday evening TV line-up.

Popcorn Soup: One year ago, Chowhound user mamachef shared her unusual soup recipe that called for four quarts of freshly popped corn. That's right, popcorn soup. It's not half bad, she reported. What you'll need 8 ears of fresh or frozen corn 2 sliced onions 3 bay leaves 8 c. chicken broth, divided 6 egg yolks 1/2 c. melted butter 4 qts. freshly popped corn, divided 1/4 t. pepper

Directions Remove corn from cob. Cook corn in small amount of boiling water for 5 minutes, and drain. Set aside. Combine onions, bay leaves and 2 c. broth in lg. skillet. Boil, reduce heat, and simmer 15 minutes. Remove from heat. Discard bay leaves. Transfer onions to blender; add corn and 2 more c. broth. Puree; reserve two cups. Pour remainder into large bowl and set aside. Place egg yolks in blender. Process at high speed 5 seconds. With blender still running, add butter in slow stream, and add 2 c. cups pureed mixture. Process 30 seconds or until thickened and smooth. Add to rest of mixture in bowl. Combine 1 qt. popped corn and 2 c. broth in blender; puree and strain to remove hulls. Repeat with remaining popcorn and broth; strain again. Add pepper and stir well. Combine all ingredients; correct for salt. May be served hot or cold; popped corn or toasted corn kernels are a great garnish, and if served hot a little pat of butter atop is nice too.

Popcorn Cake: The folks at Cookies and Cups encourage us to put a little crunch in our cake recipes.

If you're not, at the least, intrigued by the idea of a cake made from popcorn, you need to check your pulse! according to the recipe.

What you'll need 2 bags of microwave popcorn, popped with un-popped kernels removed 2 cups M&Ms 1 1/2 cups broken pretzel sticks 16 oz mini marshmallows (8 cups) 1/2 cup butter

Directions Prepare a large tube or bundt pan by spraying with cooking spray. You start with 2 bags of buttered microwave popcorn in a large bowl. (Pick out the kernels that didn't pop.) Mix in 2 cups of M&M's and 1 1/2 cups broken pretzel sticks. Melt 1 stick of butter over low in a large saucepan. When melted add in a 16 oz bag of mini marshmallows (8 cups). Stir until melted and smooth. Remove from heat and pour over your popcorn mix. Stir until all the ingredients are combined and then press into the prepared pan. Cover with foil and let your cake set for at least an hour to cool.

When you are ready to serve the cake loosen sides of your cake from the pan by running a butter knife around the edges. Flip your pan over onto your serving platter. Late cake cool completely so it will cut easily.

Cover tightly and store for up to 1 day.

Bacon Cheese Popcorn: Without the hickory-smoked salt, this dish could serve as a side to a breakfast platter. Recipe courtesy of unique-popcorn-recipes.com.

What you'll need 4 quarts popped popcorn 1/3 cup butter, melted 1/2 teaspoon seasoned salt 1/2 teaspoon hickory-smoked salt 1/2 cup American cheese, grated 1/3 cup bacon bits

Directions Pour freshly popped corn in a large bowl. Combine melted butter with hickory-smoked salt, mixing well. Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon bits. Toss again and serve while warm.

Cheesy Popcorn Bread: These bread squares will have a bite to it when a popcorn or two creeps into your mouth, in a good way. The optional ingredient - green chilies - will surely add some character to the recipe. Recipe courtesy of The Popcorn Board, a non-profit funded by national popcorn processors.

What you'll need: 4 cups popped popcorn1 cup yellow corn meal2 tablespoons sugar2 teaspoons baking powder1/2 teaspoon salt1 egg1 cup 2% milk1/4 cup vegetable oil1 cup shredded jack or pepper jack cheese1 (4 ounce) can mild, diced green chilies, drained, optional

Directions: Preheat oven to 400º F. Spray an 8-inch square baking pan with cooking spray; set aside.Process the popcorn in a blender or food processor until finely ground.Pour ground popcorn into a large bowl and stir in corn meal, sugar, baking powder and salt until blended.Beat egg, milk and vegetable oil together in a small bowl and stir into popcorn mixture just until blended.Scatter cheese and chilies, if desired, over batter and stir just until evenly distributed.Pour batter into prepared pan and bake for 25 minutes or until lightly browned at edges and tester comes out clean.Cut into squares to serve.

Snickerdoodle Popcorn with White Chocolate Drizzle: Perhaps the least unusual of the recipes listed here, combining popcorn with snickerdoodles will tickle everyone's taste buds at the dessert table. Recipe courtesy of Picky Palate.

What you'll need:3 Tablespoons canola oil1/3 cup fresh popcorn kernels4 tablespoons melted butter1/4 cup granulated sugar1 tablespoon McCormick Gourmet Roasted Saigon Cinnamon3/4 cup white chocolate chips2-3 tablespoons heavy cream

Directions:Heat oil in Dutch oven or large pot over medium heat. When hot, add one popcorn kernel to test if hot enough, once kernel pops add remaining kernels and close pot with lid. Cook until popping stops about 1- 1 1/2 minutes. Transfer to a large bowl and drizzle with melted butter. Stir to coat all pieces. Place sugar and cinnamon in a small bowl and stir to combine, sprinkle over buttered popcorn, stirring to coat all pieces. Pour onto a parchment or silpat lined baking sheet.Melt chocolate chips and heavy cream in double boiler until melted and smooth. Drizzle over popcorn and let harden, about 20-30 minutes. Transfer to bags or little popcorn boxes.Makes 4 servings

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