Caramel Marshmallow Popcorn

I found this recipe on Pinterest. It was so fast and easy...

Ingredients:

3 bags of microwave popcorn
2 sticks of butter
1 cup of brown sugar
16oz of marshmallows

Pop microwave popcorn. Place in large bowl, removing any unpopped kernels. Set aside.

In a large microwave safe bowl, place remaining ingredients. Microwave on high for 2 and a half minutes. Stir. Microwave for 1 minute, stir. Repeat until mixture is smooth and thin. Pour over popcorn, stir to coat. Pour out popcorn onto wax paper to set up a bit. It will be like a soft caramel popcorn.

S'more Bars

OK. I know I shouldn't post treat recipes when everyone is on a diet, but you should try these when the diet is over. They are yummy!

1/2 cup butter, softened

3/4 cup sugar

1 egg

1 tsp vanilla

1 1/3 cups flour

1 tsp baking powder

3/4 cup graham cracker crumbs

1/8 tsp salt

5 milk chocolate candy bars (1.55 oz each)
1 cup marshmallow creme

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder, and salt; gradually add to the creamed mixture. Set aside 1/2 cup for topping.

Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust. Spread with marshmallow creme. Crumble remaining graham cracker mixture over top

Bake at 350 for 25-30 minutes or until golden brown. Cool and cut into bars. Store in an airtight container.

Fast Fruit Dip

*Tastes like caramel dip, but much faster to make!

1 pkg Neufatchel cheese (the low fat cream cheese)
1 cup brown sugar
1 tsp vanilla

Blend all ingredients until smooth and creamy. For best results, chill for at least an hour for flavors to be more caramel like.

S'more Cups

This is a tasty little Pampered Chef recipe.

7 whole gram crackers
1/4 cup powdered sugar
6 T butter, melted
4 Hershey bars (1.55 oz each)
12 large marshmallows

Preheat oven to 350 degrees. Place graham crackers into a large resealable plastic bag and finely crush with rolling pin, or run them through a food processer. Combine graham cracker crumbs, powdered sugar, and butter in mixing bowl. Place a small scoop of mixture in each cup of a mini-muffin pan. Press crumbs with a mini tart shaper to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven and place one rectange into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. (Dipping the shears will minimize sticking.) Place one marshmallow half, cut-side-down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove pan from oven and cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars in and place in bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand about an hour until set.

Pumpkin Chocolate Chip Muffins

***Seriously...EASIEST RECIPE EVER!!!

Ingredients:

1 can (15oz) pumpkin puree
1 Spice cake mix
1/2 bag semisweet chocolate chips

(You can easily double the recipe by using 2 cake mixes, a full bag of chocolate chips, and the large can of pumpkin).

Combine cake mix and pumpkin until smooth. Fold in chocolate chips.

Fill lined muffin tin with batter. Keep in mind that they don't really raise so you need to fill rather full.

Bake for 22-25 minutes at 350 degrees.

Mini Carrot Cake Cups

Cups
1 yellow cake mix (9 oz)
1 1/2 tsp allspice
1 egg
2 T vegetable oil
2 medium carrots, peeled

Filling and Garnish
6 oz cream cheese, softened
3/4 cup powdered sugar
1/2 cup thawed frozen whipped topping
chopped walnuts (optional)

Preheat oven to 350. Spray mini muffin pan with nonstick spray. Combine cake mix, allspice, egg, and oil in bowl. (Note: Most cake mixes are about 18 oz. This calls for 9 oz. I used 1/2 of a regular cake mix. However, I think the small boxes of Jiffy cake mix are about 9 oz.) Stir until ingredients are moistened. Batter will be very thick. Grate carrots and stir 3/4 cup into batter. Set aside any remaining carrots for garnish, if desired. Divide batter evenly among mini muffin cups. Bake 11-13 minutes or until cups feel firm to the touch.

Meanwhile, mix together cream cheese and sugar until smooth. Fold in shipped topping. Spoon cream cheese mixture into ziplock bag.

Remove pan from oven. Press tops of cups with lighly floured mini-tart shaper to make slight indentations. If you don't have a mini-tart shaper, another object in your kitchen may work. Cool in pan 3 minutes. Carefully remove cups from pan and cool another 5 minutes. Trim corner of cream cheese-filled bag. Pipe filling evenly into cups. Garnish cups with chopped walnuts and remaining grated carrots, if desired.

Carmel Rice Krispie

This tastes just like carmel popcorn - super good!

2 cubes butter
2 cups packed brown sugar
1 cup Karo syrup
1 can sweetened condensed milk

Bring to boil over med heat and boil 3 min. Remove and add milk. Stir well and boil 3 more min. Pour over 12 or 13 cups of Rice Krispies. Mix well and put in greased 9 x 13 pan or cookie sheet.

Brownies

8 eggs

2 tsp salt

2 cups of butter, melted (yes, that's right)

1 1/2 cups cocoa

4 cups sugar

4 tsp vamilla

3 cups flour

1. Beat eggs with a mixer in a large bowl. Then add sugar, salt, vanilla and beat for 1 min.

2. Add melted butter and blend. In another bowl mix flow and cocoa with a whisk until well blended.

3. Add flour mixture to egg mixture and mix until well combined.

4. Spread onto a greased cookie sheet (12 x 17) and bake at 350 for 20 min. Cool for 15 min and spread with frosting.

Frosting

4 cups pwd sugar

1/2 cup soft butter

1/2 cup cocoa

milk

Blend pwd sugar, butter and cocoa with enough milk to make the frosting easy to spread. Spread over the brownies. Keep spreading as the frosting melts to make it nice and even on top. Allow brownies to cool before cutting.

Yes, I used real butter and exactly the amount of cocoa called for. They are very good!

Mom's Hot Fudge Syrup

1 cup sugar
3 TBSP cocoa powder

Cook over low heat for 3 minutes stirring constantly.

Add:

3/4 cup milk
2 TBSP butter
1 tsp vanilla

Boil for 2 minutes. To make thicker, boil longer

Cranberry Pecan Cookies

I am slightly embarrassed to post this recipe, because it isn't completely from scratch. However, they are pretty tasty, so I thought I would share.

1 tube sugar cookie dough (16.5 oz)

2/3 c. chopped pecans

2/3 c. vanilla or white chips

2/3 c. craisins
1 tsp. vanilla

Combine all ingredients. Drop by tablespoonfuls onto baking sheets. Bake at 350 for 10-12 minutes or until edges are just starting to turn golden brown. Cool for 2 minutes before removing from pan.

Southern Comfort Cupcakes

So cupcakes are the all the new rage these days. There's the cutest little cupcake shop down in Salt Lake City called Mini's. One of my favorites is the "Southern Comfort." I thought I'd try and recreate them...but use the best red velvet recipe ever...GREAT GRANDMA BUTTARS'!!!

Here we go:

Cupcakes...

1/2 cup butter, softened
1 1/2 cups sugar
2 ounces red food coloring
2 TBSP cocoa
2 1/4 cups flour
1 cup buttermilk
1 tsp vanilla
2 eggs
1 tsp salt
1 tsp baking soda
1 TBSP white vinegar

***Cream butter and sugar. Add eggs and blend. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternately with flour and salt. Add soda and vinegar in small bowl (hold over cupcake mixture as it foams). Fold into mixture without beating. Pour into cupcake tins lined with paper. Bake in over at 350 for 20 minutes. Cool completely before frosting. Makes 24 cupcakes.

Cream Cheese Frosting...

8 oz cream cheese, softened
4 cups powdered sugar
1 cube butter, softened
2 tsp vanilla
* My secret weapon for a little freshness...1/2 tsp fresh lemon juice

Beat together cream cheese and butter. Add lemon juice and vanilla. Slowly add powdered sugar. Beat until fluffy.

Top cupcakes with frosting and sprinkle on toasted pecans.

Traditional Croquembouche

Several months ago, I came across this recipe in a magazine while I was at work. It gave step by step instructions and I really wanted to try it, so I tore it out. One of the doctor's teased me that I'd never be able to do it. Every time we worked together, he asked if I had made it yet. Finally, this weekend we were having a farewell party for another co-worker that was moving to Chicago, perfect reason to make a fancy dessert! It was a hit. The picture doesn't do it justice though, we the lacey carmel strands that I whirled around the tower.

***For the cream filling:

Sprinkle 1 unflavored gelatin packed outer 1/4 cup cold water in a bowl and set aside to bloom.

Place 4 cups of whole milk in a pan. Halve 2 vanilla beans lengthwise; scrape out the seets with a paring knife, then add the seeds and the pods to the milk. Bring to a simmer, then cover and remove from the heat.

In a medium bowl, whisk together 12 egg yolks, 1 cup sugar, and 6 TBSP cornstarch until smooth.

Remove the vanilla pods from the milk. Gradually whisk one third of the warm milk into the egg mixture.

Whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking constantly until the mixture boils and thickens, about 6 minutes. Continue boiling, until the mixture is custard like, about another 3 minues.

Remove the pan from the heat. Slice 5 TBSP butter into pieces and whisk them into the custard, then stir in the gelatin mixture.

(If you desire to make 1/2 of the mixture into chocolate cream, microwave 6 oz of chopped bittersweet chocolate until smooth. Stir into half the cream.)

Press plastic wrap directly onto the surface of the cream fillings and refrigerate until cold and firm, at least 2 hours.

When ready to fill the puffs, whip 1 1/2 cups heavy cream into soft peaks with a mixer. Fold into cream filling.

Transfter filling into large pastry bags with a tip to pipe into puffs.

***For the pastry puffs:

Preheat the oven to 450 degrees. Bring 1 1/2 cups water, 10 TBSP butter, 1 1/2 tsp sugar, and 1/2 tsp salt to a simmer in a saucepan over medium heat, stirring to melt the butter.

Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, about 6 to 7 minutes. Cool slightly.

Transfer to the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in 6 eggs, one at a time. Scrape down the sides of the bowl as needed.

Line a baking sheet with parchment paper, pipe 1 1/2 inch balls of dough onto the paper, (makes about 48).

Smooth the dough peaks with a wet finger. Bake until puffed, 15-20 minutes. Then lower the temperature to 350 and bake until golden, about 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to rack to cool.

***To assemble:

Fill the puffs with the cream by inserting the tip of the pastry tip into the hole and squeeze until full. Chill the filled puffs 30 minutes before assembling the tower.

Make the caramel:

Mix 3 cups sugar, 3 TBSP light corn syrup, and 1 cup water in a saucepan, cover and bring to a boil over high heat; don't stir. Uncover and boil, swirling the pain, until the syrup turns deep amber, about 20 minutes.

Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking.

Transfer the caramel to a liquid measuring cup and cool slightly (it should still be liquid and hot!!!)

Draw a 7 inch circle on parchment paper. Partially dip each filled puff into the caramel and let the excess drip off. Arrange the puffs around the circle. If the caramel hardens, microwave until hot.

Fill the base circle with more puffs for stability, then continue building a conical tower of smaller circles. Top the tower with a single puff. Line your work surface with parchment paper, the next step is MESSY!!!

Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat. Let set, then slide onto platter. Tear off excess parchment paper.

To serve, crack the caramel web with the back of a knife, then dismantle the cream puffs to plates.

Cinnamon-Chocolate Fudge by Giada

-Butter for greasing the pan
-1 (14oz) can sweetened condensed milk
-2 tsp ground cinnamon
-1 tsp vanilla
-1 pound bittersweet (60% cacao) chocolate chips
-3 TBSP butter
-Kosher salt for sprinkling

Butter the bottom and sides of an 8x8 baking pan.

In a medium glass bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan over simmering water and mis until the chocolate chips have melted and the mixture is smooth. Using a spatula, scrape the mixture into the prepared dish and smooth the top. Sprinkle with salt. Refigerate at least 2 hours until firm.

(I really liked the taste that the salt added. Surprising!)

Maple-Butter Blondie Sundaes

(This is my favorite dessert from Applebee's...luckily I found this copycat recipe in the most recent issue of Food Network Magazine).

For the blondies:

10 TBSP butter, at room temperature
1 cup walnut pieces
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 cups packed brown sugar
3 eggs
2 TBSP vanilla
6 oz white chocolate (chips or chunks)

For the topping:

1/3 cup maple syrup
6 TBSP butter
1/4 cup heavy cream

Vanilla ice cream, for serving
Walnut pieces for garnish

Make the blondies: Preheat the oven to 350. Pulse 1/2 cup walnuts in food processor until almost fine. Wisk the ground nuts, four, baking powder and soda, and salt in medium bowl.

Beat butter and the brown sugar with a mixer on medium speed until fluffy, about 2 mintues. Beat in the eggs, one at a time. Beat in the vanilla. Gradually beat in the dry ingredients. Fold in the white chocolate and the remanining walnuts.

Spread the batter in a 9x13 pan and bake for about 30 minutes. (I did mine at 28 and they were a little too crunchy on the ends...

For the topping: Place the maply syrup and butter in a small suacepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is like caramel.

Serve blondies warm with ice cream, topping, and nuts.

Whole Wheat Carot Cake Muffins

In my quest to learn to cook with food storage, I tried the following recipe. Cory and Adam really liked it.

2 C. brown sugar
1 c. oil
3 eggs (powdered)
1 c. dried carrots
1 small can crushed pineapple, drained
3 c. whole wheat flour
1 t. salt
1 T. baking soda
1 t. cinnamon
2 t. vanilla
1 c. raisins
1 c. walnuts, chopped


Before you begin, add 2 cups cold water to dried carrots and let sit for 20 minutes. Also, soak the raisins in warm water for 10 minutes.


Grease muffin pans. Beat together brown sugar, oil, and eggs. Stir in carrots and pineapple. Blend dry ingredients together, then combine with wet ingredients. Add vanilla, raisins, and nuts. Pour into pans and bake at 350 for 20 minutes. Makes 24 muffins.

Orange Cranberry Cookies

Mix together:
1 cube butter
1 cup minus 2 Tbl butter shortening
2 cups white sugar
1/2 cup brown sugar
2 Tbl orange juice
1 Tbl vanilla
1-2 tsp orange extract
Orange zest

Add 2 eggs
Add 3-4 cups flour, 1 1/2 tsp baking soda, 1 1/2 tsp salt
Blend then add:
1 pkg white chocolate chips
1 cup craisens (dried cranberries)

Bake 375 for 10 min.

Wolf's Tasty Puffed Corn Treat

1 bag of butter flavored corn puffs
1 1/3 cube butter or margarine
2/3 cup sugar
2 TBSP water
1 tsp vanilla

Melt butter in pan. Add sugar and water. Bring to boil. Boil fast for 4 minutes while continually stirring. Remove from heat. Add vanilla. Empty puffs into large bowl and pour syrup on top. Mix well. Spread on cookie sheet and bake at 225 for 10 minutes. Remove and cool.