December 18, 2008

Holiday Recipes

Caramel Corn
3 pkgs popped microwave popcorn
1 stick butter
2 cups light brown sugar
1/2 cup light corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
Pour popped popcorn in a large bowl. Discard unpopped kernals. Melt 1 stick butter in saucepan over medium high heat. Add sugar, corn syrup, and salt. Stir until boiling. Turn down heat and let mixture bowl for 5 minutes without stirring. Then add soda and vanilla - it will bubble up- and stir. Pour mixture over popcorn and stir to coat evenly. Put popcorn on two cookies sheets. Then bake 1 hour at 250, stirring every 15 minutes.

Peanut Butter Patties
Ritz crackers (reduced fat)
Jif Peanut Butter (reduced fat)
Chocolate Almond Bark
1 T shortening

Make peanut butter cracker sandwiches. Melt chocolate in a double boiler, adding 1 T shortening to thin the chocolate. Dip sandwiched crackers in chocolate completely, shaking excess chocolate off. Let cool on wax/parchment paper until chocolate is set. I usually throw them in the freezer on the cookie sheet for a few minutes to speed the process along.


Susan said...

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JLS said...


Thanks for sharing the delicious holiday recipe Caramel Corn. I think it is very easy to prepare.