Granny Kay's Caramel Popcorn

Ingredients:

1 cup butter (2 sticks)

2 cups brown sugar

1 cup Karo syrup

1 can sweetened condensed milk

Bring first three ingredients to a boil, then add can of milk. Stir constantly. When it reaches a soft-ball stage, add 1 tsp. vanilla and remove from heat.

Pour over popcorn. Note to self: I think today I made 4 batches of popcorn, and it made enough caramel for one large bowl and large square tupperware perfectly.

Chow Mein Haystacks

2 bags small chow mein noodles

3/4 c. peanut butter

1 bag butterscotch chips

1 c. marshmallows

Melt the peanut butter over medium heat, then add butterscotch chips. Remove from heat and add chow mein noodles. Then after that is thoroughly mixed and it's cooled a bit, add marshmallows.

***Do NOT add marshmallows while sauce is still hot or it will just melt the marshmallows.

Spoon onto waxed paper.

Brownies for a Crowd

Recipe copied from The Sisters' Cafe

3 cups sugar
1/2 cup + 1 Tbsp cocoa (Dutch is darker)
1/2 tsp salt
1 1/2 cups melted butter
5 eggs
2 1/2 tsp vanilla
3 cups flour

Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost


Frosting:
1/2 cup butter
3 1/2 tsp cocoa
6 TBsp milk
1 tsp vanilla
Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.


Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.

Shown here with large sugar granules (can get at Roberts).

Honey Butter

1/2 c. sugar

4 Tbs. butter (1/2 cube)

1/4 c. Karo syrup

1/2 c. buttermilk (can substitute regular milk with 1 tsp. lemon juice)

Bring to a boil--let boil for 5 minutes to carmelize.

Then add:

1 T. vanilla

1 T. baking soda

Remove from heat.

Rice Krispy Treats

1 cup (1/2 stick) butter or margarine

1 (10 1/2 oz.) pkg. miniature marshmallows

1 (10 oz.) box rice krispy cereal (**Don't put too much cereal in or it makes them really dry and too crunchy**)

This is another one of those recipes where I'm thinking, "Duh....3 ingredients. Why bother posting this on a recipe blog?" Well the reason is that I never can remember if I'm supposed to use 1/2 a stick of butter or a whole stick. And I take it for granted that the recipe will always be on the marshmallow bag, but sometimes it's not! Then I always have to go look it up (like I did this morning). So I just decided to take a picture and stick it on the recipe blog so next time I'll know. I know, I know.......I never claimed to be a genius!

*

*I like my rice krispy treats with sprinkles and Brian doesn't, so I always make two batches!

Caramel Apples

(shown above: snickers apple from Rocky Mountain Chocolate Factory)

Here's the recipe for the carmel. After coating the apple, you can dip in chocolate, nuts, chopped snickers, crushed oreos....the possibilities are endless!

Caramel:

2 cups brown sugar, packed

1 cup karo syrup

1 can sweetened condensed milk

1 stick of butter (equals 1/2 cup butter--margarine is not as good in this recipe)

Mix all together in a big pot. Keep it on medium to high heat. Bring to a boil, stirring constantly so it doesn't burn. Cook it to a soft ball stage. Ross carmel in a ball and set it on the counter. If it stays together then it is done. If it starts to fall out of a ball its not there yet

This recipe is also good for popcorn!

Oh Henrys

Oh Henry Bars

1 cup sugar
1cup light corn syrup

bring to a boil (stirring constantly) and then remove from heat.
add 1 cup peanut butter (crunchy or smooth)
stir until blended well.
add 5 cups rice krispies
stir until blended well.
(add one cup at a time and judge how thick you want it to be. It should be gooey and not hard so judge what you think as you get close to 5 cups.)

Press into 9x13 pan while still warm. Then...
Melt 1/2 a bag of butterscotch chips and 1/2 a bag of chocolate chips, mixed together, slowly in the microwave. When melted spread over the top of the krispies. We made these for our Enrichment up the canyon this summer.

Cinna Buns

Dough:
1 Tbsp yeast
1 cup warm milk (105-110 degrees)
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup melted margarine
4 cups flour

Dissolve yeast in warm milk in large bowl. Add the sugar, margarine, salt, eggs and flour. Mix well. Knead the dough into a large ball using your hands dusted lightly with flour (I just let the kitchen aid do it's thing). Put in bowl, cover and let rise in a warm place for about 1 hour or till the dough has doubled. Roll the dough out on a lightly floured surface. Roll dough flat until it's approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick. Preheat oven to 400 degrees.

Filling:
1 cup brown sugar
2 1/2 tsp cinnamon
1/3 cup softened margarine

For the filling combine brown sugar and cinnamon in a bowl. Spread margarine evenly over dough. Then sprinkle cinnamon and sugar evenly over the surface. Working carefully, roll the dough jelly-roll style. Cut the rolled dough into 1 3/4 inch slices and place on lightly greased pan. Bake for 10 minutes or till light brown on top.

Frosting:
1 cube butter or margarine, softened
2 ounces cream cheese, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt

While the rolls bake, combine icing ingredients. Beat well with an electric mixer until fluffy. When rolls come out of the oven, smother with frosting.

Butterfinger Eyeballs

Ingredients:Wax paper
1 cup creamy peanut butter (not all-natural)
2 tablespoons butter or margarine
2 cups powdered sugar
1 NESTLÉ BUTTERFINGER Candy
2 cups NESTLÉ TOLL HOUSE Premier White Morsels
3 tablespoons vegetable shortening
2 pkg. NESTLÉ BUTTERFINGER BB'S Candies
1 small tube red decorator icing
Wooden pick or skewer for dipping

Directions:
Line 2 baking sheets with wax paper.Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.Melt morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).Dip one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refrigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating. You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.

Easy Oreo Truffles

1 pkg. oreo chocolate cookies
1 pkg. cream cheese, softened
2 pkg. (8 oz. each) semi-sweet baking chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crused in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium blowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 bowls, about 1 inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Makes 3 1/2 doz.

For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

Popcorn Jack-o-lanterns

Fun treat for the kids to take to school or to share with neighbors.

3 quarts popped popcorn
1/4 c. butter, cubed
1 10 oz. package miniature marshmallows
1 3 oz. pkg. orange jello
12 green Dots candies
1-2 Tbs. marshmallow creme
green fruit by the foot fruit roll

Place popcorn in a large bowl. In a large microwave safte bowl, heat butter and marshmallows on high for 1-2 minutes or until melted; stir in gelatin powder until dissolved. Pour over popcorn and toss to coat. With lightly buttered hands, quickly shape mixture into 12 3-in. balls, flattening one side slightly. For each stem, insert a green Dots candy at the top of "pumpkin", attaching with marshmallow creme. Decorate jack-o-lantern faces as desired with fruit roll and licorice, attaching with marshmallow creme if necessary. (Taste of Home Oct. 06)

Fruit Salsa

1 pkg. stawberries, remove tops-chop, or frozen

3 kiwi

orange zest, juice
3 apples, peeled and diced

2 Tbs. brown sugar

(optional: peaches, raspberries, lime)

Cinnamon Chips

Flour tortillas-cut into slices with pizza cutter. Spray with water, sprinkle with cinnamon and sugar. Bake until crispy (about 10 min.)

Cookie Dough Dip

Chocolate Chip Cookie Dough Dip (Source: Recipezaar Via: Chelle at Sugar&Spice)

Ingredients:
1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips

Directions:
1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.
*Serve with Nilla wafers or graham crackers. I think it would be good with the cinnamon ones.
**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.

Carmel Covered Bugles

1 stick butter
2 cups brown sugar
14-ounce can sweetened condensed milk
1 cup light corn syrup

Melt butter in saucepan. Add the other ingredients and cook over medium heat until mixture is smooth and creamy and at a soft-ball stage (when a few drops placed in a cup of cold water forms a soft ball). Pour over 3 boxes of Bugles snack crackers, original flavor. Spread on baking sheet and allow to cool.

Copy Cat Outback Steakhouse Fries

This is my favorite appetizer at Outback Steakhouse. This is a snack we enjoy during late night movies at home.

1 pound bag of frozen french fries
1 cup shredded colby jack cheese
6 strips of bacon, cooked
Oil for frying

Heat oil to 350 degrees in a large heavy skillet.

Fry the potatoes in small batches, until golden brown.
Drain the fries on paper towels. Keep them warm in a 250 degree F oven until all the fries are done. Place the cooked fries onto a plate. Salt the fries to taste, and sprinkle on cheese and cooked bacon.

Place back into a warm oven until the cheese begins to melt.

Serve with dipping sauce:
1/2 cups sour cream
1 Tbs horseradish
dash cayenne pepper
dash salt
dash black pepper

Combine all ingredients and mix well.

Peanut Butter Rice Krispies

Kate brought these to me a couple of weeks ago, and they were soooo good!

1 Cup Sugar

1 Cup Karo Syrup (light)

1 1/2 Cups Peanut Butter (12 oz.)

6 Cups Rice Krispies

Melt together sugar, syrup, & peanut butter. Add rice krispies, & coat. Pour into jelly roll pan.

Frosting:

1 Small Bag Milk Chocolate Chips

1 Small Bag Butterscotch Chips

Melt together on low.

Pour over bars to frost.

Toffee Chip Apple Dip

Nana's Toffee Apple Dip

8 oz. cream cheese
2/3 c. brown sugar
1/3 c. white sugar
1/2 c. toffee chips

Blend together and let set for a few hours--preferably overnight. Serve with apple wedges.

Chocolate Nut Clusters

Chocolate Nut Clusters This is a super easy recipe for making candy in the slow cooker. These also make wonderful holiday gifts packaged in pretty tins.

32 oz jar unsalted peanuts or your choice of nuts

8 oz (2, 4-oz bars) of German sweet chocolate

8 oz semi-sweet chocolate chips

24 oz chocolate almond bark (confectioners coating)

Put in the crock pot in the order listed; cook on Low 2-3 hours. Stir and drop by spoonfuls onto wax paper. They will harden without putting in the refrigerator.

Number of servings: 70 pieces

(found this one here)

Chex Party Snack Mix

Party Mix: (found it here)

7 cups assorted cereal (oat, rice, wheat in assorted shapes)
1 cup peanuts
1 cup mini pretzels
1 cup butter melted
4 T. Worcestershire
1 dash hot pepper sauce
1 tsp. seasoned salt
1 tsp. garlic salt
1 tsp. onion salt

Instructions:
Combine cereals, nuts and pretzels in crock pot. Mix melted butter with remaining ingredients and pour over the cereal mixture, tossing to coat. Cook uncovered on High for 2 hours, stirring every 30 minutes.

Cracker Jack-Style Popcorn

Bring to a boil:
1 cup brown sugar
1 square margarine
1/4 cup corn syrup
1/2 tsp. salt

Boil on high for 3 minutes. Take off heat add 1/2 tsp. soda. Stir well. Pour over 16 cups popcorn placed in a larg brown paper grocery sack. Microwave on high for 3 minutes, shaking bag well every 30 seconds. Pour out on waxed paper to dry