Marshmallow Caramel Corn

1/2 c. brown sugar
1/2 c. butter
1 cup mini marshmallows
1/2 c. popcorn unpopped

1.Pop popcorn and set aside. Try and take out any un popped kernels
2.In a pan melt together the brown sugar and butter add marshmallows and stir until melted. 1 1/2 to 2 Pour over popcorn and mix well.

* We all thought that this was a great treat it was super fast to make and stayed soft for the two days that we had it. Great choice for a quick movie night snack. I give it a 4

Ooey Gooey Caramel Popcorn

 

 

 

 

1 cup Light Karo Corn Syrup

2 cups Brown Sugar

1 can Sweetened Condensed Milk

1 cup Butter

dash of salt, to taste

3-4 quarts of popped popcorn or 1 1/3 cup popcorn kernels.

1. Pop your popcorn and remove all kernels that didn't pop.

2. In a large saucepan bring the corn syrup and the brown sugar to a boil over medium heat. Once it comes to a boil stir for 4 minutes (yes you should time yourself b/c if you over-boil at this point then you won't have gooey popcorn, you'll have a more candy texture)

 

3. Add butter and the sweetened condensed milk and stir until it's well combined.

4. Add a dash or two of salt, to taste.

 

5. In a huge bowl  or you could use a paper grocery bag pour the caramel over your popcorn and keep on stirring until you achieve an even coat.Takes about a min or two to get it all coated so it does not all settle at the bottom of the bowl.

This is about 2/3 the batch I had to put all the rest into another bowl. It make a lot

 

* This was great caramel popcorn I am the type that would take chewy popcorn over hard candy corn any day. And this did not disappoint. It was still soft 3 days later. It does make a lot so its a great recipe for a party. I used my Tupperware 32 cup thatsa bowl cuz it was the biggest one that I had and it was not big enough so make sure you have one bigger then that. Give it a try if you are like me and love the chewy popcorn I know you will love this to. I give it a 5

Fried Pickles

4 to 6 cups vegetable oil
1 cup all-purpose flour
2teaspoons dry ranch dressing mix
3 lg eggs
2cups  panko crispy bread crumbs
12crisp pickle spears


1.Heat oil in deep fryer or 12-inch skillet to 375°F.
2.Meanwhile, in shallow bowl, stir together flour and dressing mix. In another shallow bowl, beat eggs with whisk. In third shallow bowl, place bread crumbs.

3.Dip each pickle spear into flour mixture, then into egg. Dip into flour a second time, then into egg a second time. Coat pickle spear with bread crumbs.

4.After all pickles have been breaded, fry in hot oil 2 to 3 minutes, turning once, or until deep golden brown. Drain fried pickles on cooling rack or paper towels.

* Yummy I love fried pickles and its a killer when you have to pay 5 bucks for one pickle at the fair so I was so excited when I tried these out and my son said "mom these are better then the fair" oh yeah they were good. I made a homemade buttermilk ranch with dill weed in it to dip the pickles in and they were gone as fast as I could cook them. I will make these many times I am sure they are so easy I give them a 5  

Tootsie Rolls

 

 

3 C. powdered sugar

3/4 C. regular powdered milk (not instant)

1/2 C. cocoa powder

2 T. butter or margarine, softened

1 tsp. vanilla

1/2 - 2/3 C. corn syrup

1.Mix dry ingredients until blended.  Add softened butter, vanilla and corn syrup. (start with the 1/2 C. & see if you need more as it mixes)   Mix well.  Knead well until it holds together well enough to make a ball.  If it is too dry, add a tablespoon of corn syrup at a time and mix until it does hold together well enough.  

 

2.Using about 1/6th of the dough, roll a long rope about as big around as your finger. (you choose which finger)  Cut into 1 inch pieces and set on a cookie sheet lined with parchment or waxed paper.  Let dry a little before putting in a container.  Put waxed paper between layers. 

 

(If your dough is too sticky, put a little powdered sugar on your counter to roll the rope on) The powdered sugar will disappear as the tootsie rolls set up.

 

 

* I thought that these were ok nothing great I think that I will just go and buy some tootsie rolls next time I want some. The kids thought that it was fun to make. Gives them something to do I guess lol I give them a 3 1/2 I got this recipe from joy-inthekitchen

 

 

Avalance Bars

 

 

 

16 oz White Chocolate Chips 1 1/2 bags

1/4 cup plus 2T creamy peanut butter

3 1/2-4 cups Rice Krispies, 

1 3/4 cups mini marshmallows

1/4 cup plus 2T  mini chocolate chips + 2 Tbsp for garnish.

1. Lightly grease a 9x9 pan

2. In microwave-safe bowl dump in white chips and heat on med power for 1 minute. Stir
and continue in 30 second increments until chips are melted.  Add the peanut butter to the melted chocolate and stir to combine.

3. Add the krispies
4. Let cool approx 10 - 15 minutes stirring every 5 minutes or so to help cool.

5. Add the marshmallows and the mini chocolate chips and stir to combine.

 

6. Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of a spoon, but do not compact too much, otherwise they will get hard.
7. Press the remaining chocolate chips into the top for garnish.
8. When the bars are completely cooled cut into squares.

 

 

* I took these to a party and they went fast. They were super easy to throw together and a nice change from regular rice krispie treats. I give them a 4

Chex Lemon Buddies

8-9 cups Rice Chex cereal

1 1/2 cup white vanilla chips

1/4 cup butter or margarine

4 tsp grated lemon peel

2 Tbsp lemon juice

2 cups powdered sugar

1.Measure cereal into a large mixing bowl and set aside.  

2.In a microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on high for 1 minute; stir.  Microwave about 30 more seconds or until mixture can be stirred smooth.  

3.Pour mixture over cereal, stirring until evenly coated.  Pour into a 2-gallon resealable food storage plastic bag.  Add powdered sugar, seal bag and shake until all the cereal is well-coated.

* I got this idea from smashedpeasandcarrots.blogspot.com.This is so yummy it tastes so much like those lemon cookies you buy at the store with the powdered sugar on them. And also tastes like lemon pie. I love anything lemon so this was a hit with me and even better that it tasted just as yummy 4 days later when we finished it off. Just make sure you store it in an air tight container. This was such a yummy treat I give it a 5

Strawberry Blackberry Freezer Jam

2 Cup Blackberries
2 1/4 Cups crushed strawberries
1 1/2-1 3/4 sugar depending on how sweet you like it. I only used 1 1/2
5 T Instant Pectin for no cook jam

1.Place berries in food processor if you have a dough blade this works. Don't use the blade or it just turns it to mush. If you don't have the dough blade just put berries in a pan or large bowl and smash with potato masher until desired consistency.

2.In a separate bowl mix together the sugar and instant pectin. Add the berries and stir for 3 min.

3.Pour into freezer safe containers and let sit at room temp 30-40 min or until set. Put into freezer or fridge.



* Will stay in the freezer for up to 1 year and will keep in fridge 3-4 weeks.


* I used my same recipe for my No cook strawberry freezer jam just added new berries. This was so super easy to make it tastes great.. I got 4 jars out of this recipe. Its great I give it a 5

Crazy Cooking Challenge.. Egg In A Hole Grilled Cheese

Its time again for the Crazy Cooking Challenge. This month we were set out to find the best Grilled Cheese Sandwich and share it with the world :) I had so many to choose from and they all looked so good.I had a few that I really wanted to try but I knew that they were already going to be on this list so I trying to think of one that maybe was not seen by so many but you never know it might have been someone else's pick lol :) My family loved these and it was such a fun breakfast for the kids. In the original recipe they left the eggs a little runny. My family wont eat them that way so I cooked the egg all the way added some extra cheese and used bacon instead of ham. (Its what I had) These were a hit and im sure will be made again.I got this recipe from acozykitchen.com She has an great blog I was on it way to long making a list of must try recipes lol check her out I am sure you will love her to.Just like you will love this amazing grilled cheese. So here it is my Crazy Cooking Challenge recipe for May Give them a try. 

2 slices bread of choice
1 tablespoon unsalted butter, divided
2 large eggs
1/3 cup shredded Cheddar cheese ( I also added a slice of Munster cheese to each sandwich)
Salt
Pepper
3 slices prosciutto (I used Bacon)

1.Using a biscuit or cookie cutter, cut a 2-inch hole from the center of both slices of bread. Melt 1/2 tablespoon of butter in a medium nonstick skillet over medium-low heat. When it’s melted, add the two slices of bread. Let the bread lightly toast for a minute, or until lightly golden brown, and then flip the two slices over.

2.Crack the eggs into the holes and season with salt and pepper. If you’re using prosciutto. Just add a little salt.

3.Cover the pan for a minute, just until the egg whites are set. Next, add the grated cheese to one half and cover for another minute, or until the cheese is practically melted.

4.Using a spatula, gently top the cheese slice with the egg bread. Cook for one more minute, or until the cheese is melted.

                                                      

Creamy Black Bean Salsa

1 can (15 ounces) black beans, rinsed and drained

1-1/2 cups frozen corn, thawed

1 cup finely chopped sweet red pepper

3/4 cup finely chopped green pepper

1/2 cup finely chopped red onion

1 tablespoon minced fresh parsley

1/2 cup sour cream

1/4 cup mayonnaise

2 tablespoons red wine vinegar

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon pepper

Tortilla chips

1.In a large bowl, combine the beans, corn, peppers, onion and parsley. Combine the sour cream, mayonnaise, vinegar and seasonings

 

2.pour over corn mixture and toss gently to coat.

 3.Serve with tortilla chips. Refrigerate leftovers. 

Nutritional Facts 1 serving (1/4 cup) equals 83 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 149 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.

* This was absolutely delicious. Easy to make and so tasty. It could be eaten as a meal in itself. I am sure that I will make this many times even my 20 month old baby loved it and ate a whole bowl lol I give it a 5 of course

Yield: 4 cups.

Crazy Cooking Challenge.. Blueberry Peach Crumb Muffins..

Its time again for the Crazy Cooking Challenge. This month we were set out to find the best Blueberry Muffin Recipe and share it with the world :) I had so many to choose from and they all looked so good. I mean who doesn't love warm blueberry muffins ?. My family loved these and will for sure make them again. I got this recipe from carolinesbakeshop.blogspot.com She has an great blog check her out. So here it is my Crazy Cooking Challenge recipe for April hope you all enjoy them as much as we did :) Give them a try. 

Crumb topping:
1 cup all-purpose flour (spoon flour into a dry-measure cup and level off)
1/2 tsp. baking powder
1/4 tsp. ground cinnamon
6 tbsp. unsalted butter
1/2 cup light brown sugar

Muffin batter:
2 1/2 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 freshly grated nutmeg ( I think I would only use 1/8 tsp next time)
8 tbsp. unsalted butter, barely softened
3/4 cup sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup milk
1 pint blueberries, rinsed, drained (I used about 1 full cup frozen and let them thaw most the way)
1 peach peeled and diced ( I used about 5-6 large frozen peach slices thawed)


1. Preheat oven to 375°

2. For the crumb topping, combine the flour, baking powder, and cinnamon in a medium mixing bowl and stir well to mix. Melt the butter in a small pan. Remove from the heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together. Scrape the butter and sugar mixture into the flour mixture, stirring it in until the flour es evenly moistened. Set aside while preparing the muffin batter.

3. Combine the flour, baking powder, salt, and nutmeg in a mixing bowl and stir well to mix.

4. Combine the butter and sugars in the bowls of an electric mixer fitter with the paddle attachment. Beat on medium speed for about 1 minute, or until well mixed and a little lightened in color. Beat eggs one at a time, beating smooth after each.

5. Decrease the mixer speed to low and beat in 1/2 the flour mixture. Stop the mixer and use a large rubber spatula to scrape down the bowl and beater.
6. On low speed, beat in the milk. After the batter has absorbed the milk, beat in the remaining flour mixture. Stop and scrape down the bowl and beater again.

7. Add the blueberries and peaches to the bowl and beat them into the batter on the lowest speed for no more than 2 to 3 seconds, to crush some of the berries slightly.

8. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.

9. Divide the batter equally among the cavities in the muffin pan. Break the crumb topping into small crumbs with your fingertips and scatter over the top of each muffin. Bake the muffins until they are well risen, feel firm to the touch, and the topping is golden, about 30 minutes. Cool the muffins in the pan on a rack.

This recipe made 6 jumbo size muffins and one mini loaf of bread. So I bet it would make 9-10 jumbo muffins. The loaf of bread took about 50 min to cook.

No cook strawberry freezer jam

4 Cups crushed strawberries
1 1/2-1 3/4 sugar depending on how sweet you like it. I only used 1 1/2
5 T Instant Pectin for no cook jam

1.Place berries in food processor if you have a dough blade this works. Don't use the blade or it just turns it to mush. If you don't have the dough blade just put berries in a pan or large bowl and smash with potato masher until desired consistency.

2.In a separate bowl mix together the sugar and pectin. Add the berries and stir for 3 min.

3.Pour into freezer safe containers and let sit at room temp 30-40 min or until set. Put into freezer or fridge.

these are the containers I used

* Will stay in the freezer for up to 1 year and will keep in fridge 3-4 weeks.


* This was so super easy to make it tastes great. I was a little worried using only 1 1/2 cups sugar cuz when I was done with mixing it didn't taste really sweet. But as it set it sweetened up and I think that its perfect. I got 8 jars out of this recipe. Its great I give it a 4 1/2 Next time I think I will add some peaches yummy..