Chewy Caramel Candy Popcorn Squares

Chewy Caramel Candy Popcorn Squares


8 cups popped popcorn*
2 cups honey graham cereal
1 cup red and green candy coated chocolate pieces
1 cup pretzel sticks, broken in half
1/2 cup butter or margarine
1 cup firmly packed brown sugar
1/2 cup light corn syrup
2 tablespoons all-purpose flour

Combine popcorn, cereal, candy and pretzels in very large bowl; set aside.

Melt butter in 2-quart saucepan over medium heat. Stir in all remaining ingredients. Continue cooking, stirring occasionally, until mixture comes to a full boil (2 to 4 minutes). Boil 1 minute.
Pour caramel mixture over popcorn mixture; toss to coat well. Press firmly into buttered 13x9-inch pan. Cool completely; cut into bars.

Makes 36 bars.

*Substitute 1 (3 to 3.5-ounce) package microwave popcorn, popped.

Microwave Directions: To prepare caramel mixture, melt butter in microwave-safe bowl on HIGH about 1 minute. Stir in brown sugar, corn syrup and flour. Continue cooking on HIGH, stirring once, until mixture comes to a boil (1 to 2 minutes). Continue as directed above.

CRAFT:Twinkle (Craft)

Twinkle (Craft)

Christmas tree lights
4 to 6 foot grapevine or willow branches
Wire
White spray paint
Ribbons or bows

Christmas tree lights reflect the sparkle in punch. To make a punch bowl wreath, twist 4 to 6 foot grapevines or willow branches together, forming a circle large enough to fit around your punch bowl. With wire, tie vines together loosely at four evenly spaced intervals. Let stand several weeks until dry. Remove wire; Spray with white paint. Weave small clear Christmas tree lights through branches.

Pumpkin Pie Spice

Pumpkin Pie Spice

1 T. ground cinnamon
2 t. ground ginger
1/2 t. ground nutmeg
2 T. sugar (for a sweetened version)

Mix all ingredients and store in a cool dry place.

Chocolate River Bars

Chocolate River Bars

1 stick butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1/2 tsp almond extract
1-1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips

Mix butter, brown sugar, and granulated sugar; beat until fluffy. Add egg and almond extract and beat well. In a separate bowl, stir together flour, soda, and salt. Mix into butter mixture, beating well.

Spread batter into greased 13x9x2-inch baking pan. Sprinkle chocolate chips evenly over top of batter. Place in oven at 350 degrees for 2 minutes, just until chocolate softens.

With a table knife, swirl the melted chocolate pieces into the batter. Return the pan to the oven and bake 12 to 15 minutes, or until golden. Cool.

Cut into 32 bars.

Peach-Blueberry Cobbler Cake

Peach-Blueberry Cobbler Cake

2 cups flour

1/2 cup sugar, plus extra for sprinkling

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

6 Tablespoons cold butter, cut into 24 pieces

1 1/4 cup buttermilk

2 peaches, diced

3/4 cup fresh blueberries

Preheat oven to 400 degrees F. Grease a 9-inch glass

Or ceramic pie plate. Whisk flour, 1/2 cup sugar, baking

Powder, baking soda and salt together in a medium

Bowl. Add butter and rub together quickly with fingertips

Until small, pea-size pieces form. Pour in buttermilk and

Stir until it just comes together to form a batter. Fold in

Peaches and blueberries. Scrape batter into prepared

Pie plate and smooth top into an even layer using a

Rubber spatula. Sprinkle top with extra sugar. Bake

For 35 to 37 minutes. Remove and cool on a wire rack.

Honey Popcorn

Honey Popcorn

1/2 c Honey
1/2 c Margarine
6 c Popped popcorn (or more)
1 c Shelled peanuts

Heat honey and margarine in a saucepan until well blended. Cool.
Combine popcorn and peanuts in a large bowl. Pour honey mix over
popcorn, stirring as you pour. When popcorn and peanuts are well
coated, spread in a pan in a single layer. Bake at 350 degrees for 5
to 10 minutes or until crisp but not brown, stirring several times.

The difference between crisp (not brown) and burnt can be a matter of
minutes. Keep in an air tight container.

A Texas Breakfast Casserole

A Texas Breakfast Casserole

1 can Crescent rolls
1 lb Sausage; cooked and drained
Fresh mushrooms; sliced
3/4 lb Monterey jack cheese; grated
6 Eggs; beaten
1 can Cream of onion soup

Line a 13x9 inch Pyrex dish with rolls, sealing perforations.
Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight.

Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.