Easy No Fuss Soft Caramels

2 cups (1 pint) heavy cream or whipping cream

1 cup light corn syrup

2 cups sugar

3/8 cup (6 tablespoons) butter, salted or unsalted

1/2 teaspoon salt

 INSTRUCTIONS

Lightly grease an 9" x 13" baking pan and line with parchment paper, leaving an overhang on opposite sides.Combine the cream, corn syrup, sugar, butter,  in a 4-quart, heavy-bottom, deep saucepan. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook, WITHOUT STIRRING, until the mixture reaches 248°F on a candy thermometer soft ball stage , 20 to 30 minutes, depending on your particular stove. Want to make a softer caramel? See "tips," below.Remove the pan from the heat; stir in the salt .Pour the hot mixture into the prepared pan. Let it stand for 12 to 18 hours at room temperature before cutting into 1" squares.To wrap the caramels, use 6" squares of parchment paper.Place one caramel in the center of each square; wrap the opposite edges of the paper around the caramel and twist the exposed edges to close. Sprinkle with sea salt for salted caramels  

Best Ever Meringues

These are by far the best tasting meringues I have ever eaten... and with using Jello the flavors are endless!!!

Ingredients:

• 4 egg whites, room temperature
• 1 Tbsp white vinegar
• 1 Tbsp corn starch
• 1 cup granulated sugar
• 3 Tbsp JELL-O gelatin powder (I used blue raspberry flavor)

Directions:

1. Preheat oven to 200°F. Line two baking sheets (or one large with parchment paper. Set aside.
2. In a clean, dry mixing bowl, whisk egg whites with electric mixer until foamy (about 30 seconds).
3. Add in vinegar and corn starch and continue to beat for about a minute, as soft peaks begin to form.
4. Slowly add in sugar a little at a time, while mixer is on high, and continue beating while adding in gelatin powder. Beat until stiff peaks form (about 1-2 minutes).
5. Fill pastry bags with meringue and pipe onto the parchment paper in swirls (using your favorite tip). Place in oven and bake for 90 minutes. Turn oven off and leave in oven for several hours or overnight.Mine were ready in about and hour 
6. Store in an airtight container (if they last that long)

Cake Mix Biscotti

This has got to be the best biscotti recipe I have ever tried!! Great texture, not break your tooth hard like some recipes I've tried. I used a spice cake to make mine and dipped in Wiltons Pumpkin spice candy melts. I think they are seasonal because I can't find them now so you can just use any kind of candy melts or none at all... you can make these out of any flavor of cake mix just make sure it doesn't have pudding in the mix. The variations are endless. Give them a try, you won't be sorry!

Ingredients
1 (18 ounce) box cake mix, your choice of flavor... avoid those with pudding in the mix
1 1/2 to 2 cups flour, add until not too sticky to handle
4 large eggs room temperature 
¹⁄₂ cup margarine or butter, melted
2 teaspoons vanilla extract, substitute with whatever suits the cake mix flavor 
³⁄₄ cup nuts (optional)
³⁄₄ cup chocolate chips or cinnamon chips or any other flavor chips you might want to use.

Directions

1. Preheat the oven to 350F degrees.
2. Pour the cake mix into a mixing bowl. Stir in 1& 1/2 cups flour.
3. Make a well in the center and add the eggs, margarine and vanilla extract.
4. With an electric beater mix on medium speed for 2 to 3 minutes until the dough does not stick to the sides of the mixing bowl. It will look and feel like play dough! this is where you add more flour if you need it.
5. On a lightly floured board, divide dough into two halves.
6. Pat and form each half into a log about 1" thick.
7. Put onto a lightly sprayed cookie sheet or on parchment paper on cookie sheet
8. Flatten the top of each cookie log until it is about 3" wide.
9. Bake for 20 minutes.
10. Remove baking sheet from the oven and let stand for 10 minutes.
11. Reduce oven temperature to 325 and do not turn off.
12. Gently slide one cookie log onto the counter or piece of parchment paper.
13. Using a serrated knife or better still an electric carving knife, slice each log across the width into 3/4" slices.
14. Place cookies cut side down back onto the baking sheet and return them to the oven for another 10 minutes turn over and bake another 10 minutes
15. Remove cookies to cooling rack to cool completely.
16. Melt Wilton candy melts and dip bottom of biscotti put on rack to harden
17. Store cooled cookies in an airtight container or freeze.
18. Variations include:.
19. PECAN BISCOTTI: butter pecan cake mix - chopped pecans - maple extract.
20. APRICOT BISCOTTI: golden cake mix - chopped dried apricots - toasted slivered almonds - almond extract.
21. CRANBERRY BISCOTTI: vanilla cake mix - chopped dried cranberries - toasted slivered almonds - almond extract.
22. ORANGE SPICE BISCOTTI: spice cake mix - walnuts - grated orange zest.
23. GINGER BISCOTTI: spice cake mix - walnuts - chopped crystalized ginger pieces.
24. CHOCOLATE-CHOCOLATE BISCOTTI: chocolate cake mix - chocolate piece or chips, freeze first so they retain their shape during baking.
25. LEMON ALMOND BISCOTTI: lemon cake mix - toasted slivered almonds.

Butterscotch Sauce

found this here... http://chickensintheroad.com/farm-bell-recipes/butterscotch-sauce/

makes 6 cups

Ingredients

4 cups packed light brown sugar
2 cups heavy or whipping cream
1 1/3 cups light corn syrup
1/2 cup butter
4 tsp. distilled white vinegar
1/2 tsp. salt
4 tsp. vanilla extract

Directions

In 5 quart or larger pot heat all ingredients except vanilla extract to boiling over high heat, stirring often. Reduce heat to low, simmer uncovered for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Ladle into hot jars and cap after wiping tops of jars carefully. Process in boiling water bath 10 minutes. Sauce will appear thin while hot. Great flavor – reminiscent of old fashioned cream caramels.

Crock pot apple butter

For standard size crock pot, adjust for small or huge one.
12-14 apples (I do enough to fill my pot)
2 cups apple juice or cider

Wash, core, peel and slice apples. Put in crock pot, cover and cook on low 10-14 hours. I start mine before bed and finish the next day.

When fruit is tender, mash with potato masher or whisk. Measure amount of cooked fruit and put back into crock pot. For EACH 2 cups cooked fruit add:
1 cup sugar
1 tsp cinnamon
1/2 tsp. allspice
1/2 tsp. cloves

Stir well, cover and cook on high for an additional 6-8 hours, stirring every two hours. After 3 hours, remove lid and continue to cook uncovered so butter will thicken. Spoon into hot jars and process in hot water bath. ( I did mine for 20 minutes, adjust to where you live. You can also just put into freezer jars and freeze!

Grandma’s Sugar PoPs!

found this one at www.howdoesshe.com you can find the tutoria;l there...can't wait to try it!!

2 smaller bags or one large bag puffed corn (Chesters)- also called hulless popcorn. Put in a big soup or roasting pan and warm in oven while you make the syrup (this helps the sugar syrup coat better when it is ready to pour over the top)

Syrup:
4 sticks butter (2 cups)
2 cups sugar
4 Tbls. water (grandma says this helps the butter not burn on the bottom)

Bring to a low boil and boil softly for 7 minutes.
Turn off heat, then add 1 tsp. vanilla (grandma likes to dump a little more for good measure.:)

Take puffs out of the oven and pour syrup over puffs while stirring
pour and stir, pour and stir until they are all evenly coated.
Then dump out on wax paper.

Let dry over night, if you can wait that long…we couldn’t! They will get crunchier and meltier (new word:) as they dry.

Peanut Butter Bark

found this one here can't wait to try it!www.chameleongirls.blogspot.com
This is such an effortless treat.
You only need 3 ingredients and about 10 minutes.


1 pound white chocolate bark (or white chocolate chips)
1/2 cup peanut butter (your choice of crunchy or smooth)
1/2 cup semi-sweet chocolate chips
Melt white bark in microwave safe bowl for 2 minutes mix well, if not all the way melted put back into microwave for 15 seconds stiring smooth (for up to 1 minute longer). Once all the way smooth add peanut butter and until well blended.
Pour onto a foil-lined baking sheet and spread thin.
Melt chocolate chips in microwave for 30 seconds until chips are mixed smooth. If needed melt in 10 second intervals
(make sure not to over heat).
Drizzle chocolate over peanut butter mix.





Swirl with end of spoon or toothpick.



Freeze for 5 minutes or until set
Crack into small pieces.

Gingerbread Cookies

found this recipe here...love her blog! www.chickensintheroad.com

Fragrant with spices, gingerbread cookies make a house smell like the holidays! And gingerbread men are soooo cute.


How to make Gingerbread Cookies:

5 cups flour
1 tablespoon baking powder
1 tablespoon ginger
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon cinnamon
1 cup shortening, melted and cooled
1 cup molasses
1 cup brown sugar
1/2 cup water
1 egg
1 teaspoon vanilla

Combine flour and other dry ingredients in a bowl. In a separate bowl, mix shortening, molasses, brown sugar, water, egg and vanilla. Add flour and dry ingredients. Mix well and divide into thirds on pieces of plastic wrap. Wrap thirds and place in refrigerator for at least three hours.

Preheat oven to 350-degrees. Take cookie dough out of the refrigerator one section at a time. Dust chilled dough with flour and roll out to 1/4-inch thickness. Cut into desired shapes. Place on a greased cookie sheet and bake for 10 minutes. Cool on wire racks then decorate however you choose! Makes 3-4 dozen cookies or gingerbread men.

To hang on a tree or use as a gift tag, insert a toothpick at the top when cookies are just out of the oven to make a hole. Tie a ribbon or wire through the hole after decorating.

Gluten-Free Lemon & White Chocolate Puppy Chow Recipe

found this recipe here www.glutenista.com
I HAVE TO TRY THIS

1 1/2 Cups Gluten-Free White Chocolate Chips, Such as Ghiradelli
1/4 Cup Butter
3-4 Tablespoons Fresh Squeezed Lemon Juice
1 Teaspoon Grated Lemon Peel
6-8 Cups Gluten-Free Rice Chex
2 Cups Powdered Sugar

Microwave White Chocolate Chips, Butter, Lemon Juice and Lemon Peel for 1 minute. Stir and microwave in 15-30 second increments, until mixture is completely melted and stirs well. do not overheat, stir in-between microwaving
Pour white chocolate mixture over Chex. Stir until all chex are fully covered. Place in a gallon freezer food storage bag (or a sealed container) and pour in powdered sugar. Shake until all pieces fully covered.
Serve immediately. Store any leftover puppy chow in an airtight container to maintain freshness.

Ultimate Shortbread Cookies

found this one here www.lickthebowlgood.blogspot.com

1 cup of unsalted butter, room temperature
1/2 cup of granulated sugar
2 cups all purpose flour
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
non-pareils, coarse sugar, or chopped nuts (optional)


In a stand mixer, beat the room temperature butter, sugar and extracts until the mixture is light and fluffy (2-3 minutes on high).

Add the flour, half a cup at a time, beating well between each addition.

Roll the dough a log and wrap tightly in plastic wrap, then chill until very firm or up to three days.

After "logs" are very firm, roll them in sprinkles or nuts (optional) and slice into ¼" slices. Bake on ungreased baking sheet in a 350 degree oven for 18 to 20 minutes Cool on baking rack.

Makes about 24 cookies. Recipe can be doubled.

Espresso Chocolate Chip Shortbread

found this here http://userealbutter.com


1 tbsp instant espresso powder (I like Medaglia D’Oro)
1 tbsp boiling water
8 oz. unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips
confectioners’ sugar, for dusting (optional)

Dissolve espresso powder in boiling water. Set aside to cool to tepid. Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate or chips with a sturdy rubber spatula. Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. Preheat the oven to 325°F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the cookies and they’re fine). Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either – I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving. Makes about 3 dozen.

Fruity Candy Popcorn {AKA Jello Popcorn}

found this recipe here http://www.ourbestbites.com/2009/12/fruity-candy-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. You’ll start off with a mixture that’s sometimes thick (depending on the flavor, see note at end) and as it cooks the sugar will dissolve and it will become a little more liquid-ish.



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. I’ve noticed that some flavors of jello have more mix than others (kind of like my discovery about different brands/flavors of cake mix noted in this post). For example, the strawberry is usually much thicker than the lime. If you notice this, you might want to bake the mixture for a few minutes longer to make sure it gets cooked all the way.

Remove the pan from the oven and let cool to room temp. Then break into pieces and enjoy! You can certainly eat this un-baked as well and it’s just soft and gooey, but definitely bake it if you’re going to pack it up for giving, or serve it as party food so it will be light and crunchy.

Cinnamon Bear Popcorn

I need to try this for CHRISTmas....it would make great gifts!


2 cubes butter
1 1/2 cups sugar
1/2 cup karo syrup

cook to a boil, then turn down and cook 5 minutes more

Add:
1 tsp. vanilla
1 tsp. cinnamon flavoring
few drops red food coloring
4 cups mini marshmallows….stir till melted

Just before pouring over popcorn add 1 pkg cinnamon bears cut up with kitchen scissors…pour quickly over popcorn. I used air popped popcorn and it almost filled a large Tupperware bowl.

YUMMY, YUMMY, YUMMY

Peppermint Popcorn Bark

found this here http://www.plainchicken.com/search/label/candy


2 bags microwave popcorn, popped (18-20 cups)

1 6oz box candy canes, crushed

1 package Almond Bark

1 tsp peppermint extract or a few drops of peppermint oil




Place popcorn in a very large bowl - the biggest one you have. Pour crushed candy canes on top of the popcorn. (I crush my candy canes in the food processor - it is quick and it pulverizes the candy canes!) Melt almond bark according to instructions on the package. Add the peppermint extract or oil to the almond bark and pour over popcorn. Stir until all the popcorn is coated. Pour popcorn on wax paper and allow to harden. Once the popcorn has hardened, break into pieces and enjoy!

Candy Corn Butterfingers

found rhis here http://www.plainchicken.com/2010/11/homemade-butterfingers.html

1 lb. candy corn
16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter)
16oz pkg. chocolate candy coating

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Chocolate Peanut Butter Cheesecake Lollipops

found this recipe here
http://savvima.com/2010/05/11/chocolate-peanut-butter-cheesecake-lollipops/



Ingredients:

Cheesecake-
1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese, at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter

Chocolate-
5 tablespoons butter
12 ounces semisweet or bittersweet chocolate chips

Directions:

1. Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

2. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

3. Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate overnight.

4. Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

5. Meanwhile, put the butter and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly.

6. Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks.

Tea Cake Cookies

Tea Cake Cookies
1 cup shortening
1 cup sugar
2 eggs
3 cup plain flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla

Preheat oven to 375 degrees. Cream sugar and shortening. Add eggs and vanilla. Beat well. Sift flour, baking powder and salt and add to first mixture. Roll about 1/4-1/2 inch thick and cut with cookie cutter. Bake 8-10 minutes. COOKIES DO NOT BROWN! Sprinkle with sugar if desired before cooking; or after cool, ice (I use powdered sugar and water colored to desired color).

Cookies and Cream Popcorn

Found this recipe here http://www.singforyoursupperblog.com/



1 bag popcorn, popped (I used the Fluffy White variety)
6 ounces white chocolate candy coating
10-15 Oreos, crushed or roughly chopped (I used the Springtime Oreos with yellow cream, which is why my popcorn has a bumble bee-type look)

Place the popped popcorn and Oreos in a large bowl. Heat the white chocolate candy coating in the microwave in 30 second intervals, stirring in between until melted and smooth.

Drizzle the white chocolate bark over the popcorn/Oreo mixture and stir to coat. Dump out on a large sheet of wax paper and spread into a single layer. Let cool and harden. Break into small pieces and serve.

Butterscotch Sauce

found this here.... www.chickensintheroad.com

Makes 6 cups

Ingredients

4 cups packed light brown sugar
2 cups heavy or whipping cream
1 1/3 cups light corn syrup
1/2 cup butter
4 tsp. distilled white vinegar
1/2 tsp. salt
4 tsp. vanilla extract

Directions

In 5 quart or larger pot heat all ingredients except vanilla extract to boiling over high heat, stirring often. Reduce heat to low, simmer uncovered for 5 minutes, stirring frequently. Remove from heat, stir in vanilla. Ladle into hot jars and cap after wiping tops of jars carefully. Process in boiling water bath 10 minutes. Sauce will appear thin while hot. Great flavor – reminiscent of old fashioned cream caramels.

Boston Brown Bread

from COOKS.COM

1 (15 oz.) box raisins
2 tsp. baking soda
2 tsp. butter
Pour 2 cups boiling water over and Let stand 3 or 4 hours or overnight

Mix
2 cups sugar
4 cups flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
2 eggs, beaten
walnuts (optional)

add raisin mixture (liquid and all) and mix thoroughly

divide equally into 6 #2 cans (green bean can size). Bake about 55 or 60 minutes in 350 degree oven. Remove from cans. Good spread with Cream Cheese