Fruity Popcorn

8 cups popped popcorn
1/4 C butter (that’s half a stick)
3 T light corn syrup (honey is a good substitute)
1/2 C sugar
1 3.5oz box jello, any flavor (not the sugar free kind)

Preheat oven to 300°F. Line a jelly roll pan with foil or parchment. If using foil, spray lightly with non-stick spray and set aside. Place popcorn in an extra large mixing bowl.

Place butter and syrup in a sauce pan on medium heat. Stir until butter is melted. Add sugar and Jello and stir to combine.

Increase heat and bring to a boil. Then reduce heat so it just simmers. Continue simmering for 5 minutes.

After the sugar mixture simmers for 5 minutes, immediately pour over popcorn in bowl. Be careful, it’s super hot!! Mix right away and keep stirring so everything gets well coated. Spread mixture onto prepared pan and spread out evenly.

Pop in the oven and bake for about 10 minutes.

Peanut Butter Popcorn

2 bags of Simply Salted (or similar) popcorn (or about 20 cups of popped popcorn)

2 c. honey roasted peanuts

3 c. peanut butter chips (I used Reese’s)*

2/3 c. semi-sweet chocolate chips *

1 Tbsp. vegetable shortening or oil

* If you want more chocolatey flavor in your popcorn, substitute 1 c. of the peanut butter chips with 1 c. of chocolate chips and then still drizzle the chocolate over the popcorn at the end.

Place the peanuts popped popcorn in a very large bowl. In a microwave-safe bowl, combine the peanut butter chips and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle the melted peanut butter chips over the popcorn and peanuts and toss to combine.

Spread the popcorn onto a wax paper-lined baking sheet. In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, mashing the bag every 20-30 seconds). Cut a small corner in the Ziploc bag and drizzle the chocolate over the popcorn. Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along). When done, break the popcorn into small pieces and enjoy!

Sweet and Salty Caramel Snack Mix

6 cups graham cracker cereal (like Honey Grahams)
1 cup honey roasted peanuts
1 cup salted cashews or macadamia nuts--any salted nuts are good
1/2 cup butter
1 cup firmly packed brown sugar
1/4 cup light Karo syrup
1 tsp. vanilla
3 cups Pretzel M&Ms or any M&M's you like (about 1 large bag)

Line a baking sheet with aluminum foil or wax paper and lightly spray with nonstick cooking spray. Set aside.

Toss together the cereal and the nuts in a large bowl and set aside.

In a medium saucepan, combine the butter, brown sugar, and Karo syrup and cook over medium heat, stirring frequently, until it begins to boil. Allow to boil for 2 minutes (3 if you’re at a high elevation) and then remove from heat. Add the vanilla and stir until combined. Drizzle the caramel mixture over the cereal/nut mixture and stir quickly to combine. Transfer to the prepared baking sheet. When the caramel mixture has cooled but isn’t solid yet (just a few minutes), add the Pretzel M&Ms and toss gently to combine. Allow to cool completely before serving.

Cake Mix Rice Krispies

Cake Batter Rice Krispies Recipe(From How Sweet Eats)

Ingredients:

• 3 Tbsp. butter
• 1 (10 oz.) bag of mini-marshmallows
• 1/4 cup yellow cake mix (the dry cake mix, not prepared into a batter!)
• 6 cups crispy rice cereal
• 1 (1.75 oz.) container of sprinkles

Method:

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.

Ali’s Tip:

I actually increased the cake batter to 1/3 cup for my recipe to give it a little extra cake batter kick (the 1/4 cup seemed just a little too subtle to me), but add as much in as you like!

***Note: Many readers have asked what to do with the remaining cake mix.  If you would like to use it to whip up a batch of cake mix cookies, just measure out 6 oz. of the remaining cake mix, and combine it with 1/4 cup vegetable or canola oil, and 1 egg.  Stir until mixed.  Then form into cookie dough balls, and bake in a 350 degree oven for 10-12 minutes.***

Ham and Cheese Sliders

Ham and Cheese Sliders

adapted slightly from the Recipe Club

24 good white dinner rolls

24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Creamy Cranberry Jello Salad

Ingredients

• 1 (12 ounce) package fresh cranberries
• 1 cup white sugar
• 1 (6 ounce) package red gelatin mix
• 1 (8 ounce) can crushed pineapple, drained
• 3/4 cup orange juice
• 1 apple with peel, grated
• 1 cup chopped pecans
• 1 cup whipping cream
• 1 (8 ounce) package cream cheese, softened

Directions

1. Process cranberries in blender or food processor; pour sugar over cranberries and stir to dissolve.
2. Bring 3/4 cup of water to a boil; stir in gelatin and let cool. Stir cooled gelatin into cranberries, and add pineapple, orange juice, apple and pecans. Mix well, cover and refrigerate overnight.
3. Whip cream and beat in cream cheese.
4. In a glass serving dish, layer half of the cranberry mixture, then the whipped cream mixture, then the remaining cranberry mixture.

Pumpkin Crescent Rolls

These start with 2 tubes of refrigerated crescent rolls.  Roll each crescent roll out and cut lengthwise in 2.  This recipe will make 32 mini croissant.  Each croissant will get a generous tablespoon of this luscious pumpkin pie filling:

1/2 block of cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 1/2 tsp. pumpkin pie spice
3 T sugar

Beat together until fluffy and creamy.

Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!
Bake at 375* for 15-18 minutes.  These are sweet but not so-much-so - sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration.  

Sea Salt Caramel Brownies

Salted caramel brownies

from Baked Explorations
yield | 12 large brownies

Ingredients

For the caramel filling
1 cup sugar
2 tablespoons light corn syrup
1/4 cup water
1/2 cup heavy cream
1 teaspoon Fleur de Sel (sea salt)
1/4 cup sour cream

For the brownie
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces quality dark chocolate (60 to 72%), coarsely chopped
1 cup unsalted butter, cut into 1-inch cubes
1 1/2 cups sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
Directions

For the caramel filling, combine the sugar and corn syrup with 1/4 cup of water in a medium saucepan, stirring carefully so as not to splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350F or until the mixture is dark amber in color, 6 to 8 minutes. Remove from the heat, and slowly add the cream, and then the Fleur de Sel. Whisk in the sour cream and set aside to cool.

For the brownie, preheat the oven to 350 degrees

Butter the sides and bottom of a glass or light colored metal 9 x 13 inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment.

In a medium bowl, whisk together the flour, salt and cocoa powder.

Place the chocolate and butter in the bowl of the double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. Whisk until completely combined and remove the bowl from the pan. The mixture should be at room temperature at this point.

Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining two eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage, or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is a just a trace amount of the flour mixture visible.

To assemble the brownie, pour half of the brownie mixture into the pan and smooth the top with a spatula. Drizzle about 3/4 cup of the caramel sauce over the brownie layer in a zigzag pattern, taking care to make sure the caramel does not come in contact with the edges of the pan or it will burn. Use your  spatula to spread the caramel evenly across the brownie layer. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer.

Bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.

Remove the brownies from the oven and sprinkle with an extra 1 1/2 teaspoons Fleur de Sel and 1 teaspoon coarse sugar.

Cool the brownies completely before cutting and serving. Store wrapped tightly in plastic wrap for up to 4 days.

Peanut Butter Cup Crunch Brownies

1 batch of your favorite brownie recipe for a 9x13-inch pan

1/2 cup salted peanuts

8 Reese's peanut butter cups, chopped

1 1/2 cups milk chocolate chips

1 1/2 cups creamy peanut butter

1/2 tablespoon unsalted butter

1 1/2 cups Rice Krispies cereal

Prepapre the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

While they finish baking, melt the chocolate chips, peanut butter, and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over the top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

Chunky Pecan Pie Bars

Crust
1 1/2 cups all-purpose flour
1/2 cup (1 stick) butter, softened
1/4 cup packed brown sugar
Filling
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 3/4 cup coarsely chopped semisweet or bittersweet chocolate, or chocolate chunks
1 1/2 cups chopped pecans

Preheat oven to 350°F.  

Grease a 9x13-inch baking pan.

For the crust, mix together the flour, butter, and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.

For the filling, beat the eggs, corn syrup, sugar, butter, and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.

Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature. 

Chewy No Bake Chocolate Chip Cookie Bars

One 16-ounce package of crispy chocolate chip cookies (the bars won't stay together if you use soft, chewy cookies) 

5 cups (1 bag) of large marshmallows

4 tablespoons of butter

Place chocolate chip cookies in food processor (or smash in a large Ziplock bag with a rolling pin) and pulse until crumbly, but not ground.

Melt marshmallows and butter in a microwave-safe bowl until puffy, about 1 1/2 to 2 minutes. Remove and pour in ground cookies.

Quickly stir to combine, then transfer to a 8x8-inch baking dish lined with foil.

Allow to set for 10-15 minutes. Remove bars out of pan by the foil edges. Cut, serve, and enjoy!

Chewy No Bake Oreo Cookie Bars

1 (16-ounce) package of Oreo cookies
5 cups (1 bag) of large marshmallows
4 tablespoons butter

Line an 8x8-inch baking dish with aluminum foil, allowing the foil to hang over the edges, and set aside.

Place Oreo cookies in food processor (or crush in a large Ziploc bag with a rolling pin) and pulse until crumbly, but not ground.

Melt marshmallows and butter in a large microwave-safe bowl until puffy, about 1 1/2 to 2 minutes. Remove and pour in ground cookies. Quickly stir to combine, then transfer to baking dish. 

Allow to set for 10 to 15 minutes. Remove bars from pan by foil edges. Cut, serve, and enjoy!

Rocky Road Brownie Bites

Brownie batter (your favorite recipe or a boxed mix)
2 cups of mini marshmallows
2 tablespoons butter
3/4 cup chopped peanuts or pecans 
1/2 cup chocolate chips
Chocolate candy melt, almond bark, or more chocolate chips for melting

Preheat oven according to brownie recipe or boxed brownie mix. Spray mini muffin pan with non-stick cooking spray and set aside. 

Prepare brownies according to directions and fill muffin cups about 1/2 full. Bake according to recipe. When done, place on a wire rack and allow to cool completely. 

When cooled, place the brownie cups on a baking sheet or in a jelly roll pan and prepare rocky road mixture. 

In a large bowl, microwave the marshmallows and butter until puffy, about 1 1/2 to 2 minutes. Quickly stir in chopped peanuts or pecans, then gently fold in chocolate chips. This is where it gets messy. Working quickly, use a spoon or your hands to scoop out small tablespoons of the rocky road mixture and place it on top of each brownie cup. Place baking sheet in the freezer for at least fifteen minutes, until hardened enough to dip. It's okay if they don't look perfect... you're going to dip them in chocolate!

Melt almond bark, chocolate melts, or chocolate chips before removing brownies from the freezer. Dip the tops in melted chocolate, then place on a wax-paper lined baking sheet. Refrigerate until set. 

Peanut Butter Cup Treats

1/2 cup sugar

1/2 cup packed brown sugar 

1 egg

1/2 cup creamy peanut butter

1/2 teaspoon vanilla 

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

About 1 bag of miniature peanut butter cups

Combine butter, sugars, egg, peanut butter, and vanilla in mixing bowl; beat until smooth. In a separate bowl, combine flour, baking soda, and salt; add to creamed mixture. Cover dough and chill. (I chilled my dough for about half an hour).

Preheat oven to 375°F.

When cold enough to handle easily, roll in small (walnut-sized) balls; place each ball in greased miniature muffin tin. Bake for 8-9 minutes.

Remove from oven; gently press one peanut butter cup into each cookie. Cool in pan at least 10 minutes. Remove from pan and cool on rack. Store in a cool place until serving time.

Makes about three dozen cookies.

Oreo Cheescakes

6 Oreo Cookies

4 ounces cream cheese at room temperature (half a pack)

2 tablespoons sugar

1/2 tablespoon flour

1 egg yolk (if you double the recipe just use the whole egg)

1/2 teaspoon vanilla

chocolate chips or Oreo pieces for toppings

If you want to cheat to bring your cream cheese to room temperature, just remove it from the wrapper and microwave it for about 30 seconds at 20% power.

Preheat the oven to 350. Line 6 muffin tins with cupcake liners and put an Oreo in each.

Beat the cream cheese, sugar and flour until creamy. Add eggs and vanilla and stir until well combined. Spoon a heaping tablespoon of batter onto each Oreo.  Bake at 350 for about 14-17 minutes, or until the cheesecake looks set and not browned.  Remove cheesecakes from muffin tins and  top with 5 or 6 chocolate chips or  Oreo pieces while they're still warm.

Once the cheesecakes are completely cooled, store in the refrigerator.

Source: loosely inspired by Swirled Cheesecake Nibbles at verybestbaking.com

Chocolate Peanut Butter Pudding Recipe {like a pb cup you can eat with a spoon}

1/8 cup cornstarch

1/2 teaspoon vanilla extract

1/4 cup plus 2 tablespoons granulated sugar

1/8 teaspoon salt

1/8 cup cocoa powder 

3 large egg yolks

1 3/4 cups half-and-half or whole milk  (I used whole milk)

3 tablespoons creamy peanut butter

1/4 cup (heaped) dark chocolate chips  (you could use semisweet if you're not a fan of dark chocolate)

Whipped cream and sprinkles for topping 

Sift together the cornstarch, sugar, salt, and cocoa powder and put it into a medium pan. Slowly whisk in the milk, until the mixture is combined and smooth. Whisk in the egg yolks, one at a time, until smooth. If you don't have a whisk, just use a fork. That's what I did.

Cook the pudding over medium heat, whisking continuously, until the pudding starts to thicken and large bubbles form and plop on the surface of the pudding. Reduce the heat to low, and continue cooking, stirring continuously for 1 minute. Your pudding is done when you can run your finger across the back of the stirring spoon and it leaves a trail that does not immediately fill in.

Remove from the heat and stir the vanilla, peanut butter, and chocolate chips into the hot pudding until thoroughly melted and combined.

 Pour the pudding into a bowl and cover the surface of the pudding with plastic wrap to prevent a skin from forming. Refrigerate the pudding until very cold, at least 4 hours and up to overnight.

This recipe came from This Chick Cooks