Caramel Corn

Who doesn't LOVE caramel corn?...or anything caramel, for that matter?  This is the tastiest and most fool-proof recipe you will ever find!

What you'll need:

*7 quarts plain popped popcorn (air-popped)
*2 cups dry roasted peanuts (optional)
*2 cups brown sugar
*1 cup light corn syrup
*1 tsp. salt
*1 - 1.5 cups margarine (I use 1.5...it makes it saltier)
*1/2 tsp. baking soda
*1 tsp, vanilla extract

What you do:

1.  Place the popped popcorn into two shallow greased baking pans.  You may use roasting pans or jelly roll pans.  Add the peanuts to the popped corn, if using.  Set aside.

2.  Preheat the oven to 250* F (120* C).  Combine the brown sugar, corn syrup, margarine, and salt in a saucepan.  Bring to a boil over medium heat, stirring enough to blend.  Once the mixture begins to boil, boil for 5 more minutes while stirring constantly.

3.  Remove from the heat and stir in the baking soda and vanilla.  The mixture will be light and foamy.  Immediately pour the mixture over the popcorn in the pans, and stir to coat.  Don't worry too much at this point about getting all of the corn coated.

4.  Bake for 1 hour, removing the pans from the oven, and giving them each a good stir every 15 minutes.  Line the counter top with waxed paper.  Dump the corn out onto the waxed paper and separate the pieces.  Allow to cool completely, then store in airtight containers or resealable bags.

Cranberry Muffins

I'm not quite sure who to give the credit for these delicious muffins. I found this recipe in a McGhie Family Cookbook...which was given to us by my mother-in-law's 4th ex-husband. There are many names listed at the beginning of the book as contributors, but no names for each individual recipe.

These muffins are fabulous...if you love cranberries and pecans, which I do!

What you will need:

*2 cups flour
*1/2 tsp. salt
*1/2 tsp. cinnamon
*1/8 tsp. cloves
*1/8 tsp. allspice
*1/4 tsp. nutmeg
*1 tsp. baking soda
*3/4 cup orange juice
*1/4-1/2 cup water (depending on how thin you want your batter)
*1 cup brown sugar
*4 Tbsp. melted butter
*1 egg
*1/2 cup chopped pecans
*1 cup Craisins

What you do:

Preheat oven to 350 degrees F. Grease your muffin pan. In a mixing bowl sift flour, salt spices, baking powder, and baking soda. Stir in brown sugar. Add melted butter, egg, orange juice, and water. Stir well. Fold in nuts and Craisins. Fill muffin cups 2/3 of the way full. Bake for 20 minutes.

Peanut Butter Cereal Crisps

I have fallen in love with Jessica's blog! She has some of the most amazing recipes...and this one is no exception. I wanted to have something ready for the kids to snack on as soon as they got home from school today...something that I took the time to make. This treat is delicious! Control yourselves...you find yourself eating the majority of these before the kids even get home from school!


What you'll need:

*1 cup light corn syrup
*3/4 cup sugar
*1 cup peanut butter
*6 cups cereal (I used corn Chex)

What you do:

*Place a piece of waxed paper onto the counter or cookie sheet, set aside.
*Place the cereal into a large bowl, set aside.
*In a medium saucepan stir together the corn syrup, sugar, and peanut butter cooking over medium heat.
*Bring to a boil, then remove from the heat.
*Immediately pour over the cereal and stir until well coated.
*Pour cereal onto waxed paper, spread out with a wooden spoon.
*Allow crisps to cool completely.
*Tear off chunks to serve.

***You may also pour the coated cereal into a well greased 9x13 glass baking pan, pressing down to compact. Cool completely and cut into bars.