I will point out that I stole this one from my sister's blog.
Popcorn Balls
1 cup packed brown sugar
1 cup dark corn syrup
1/2 cup butter
1 tsp. salt
16 cups popped popcorn
Heat all ingredients except popcorn to simmering in Dutch oven over medium-high heat, stirring constantly. Add popcorn. Cook, stirring constantly, until popcorn is well-coated, about 2 minutes. Place on wax paper. Cool slightly. Dip hands into ice water; shape mixture into 2-inch balls. Cool completely. Store in plastic bags or Tupperware container. Also make good Christmas tree decorations if covered in plastic wrap.
Chocolate Mint Dreams
3/4 c butter
1 c confectioner's sugar
2 squares chocolate, melted
1/4 t peppermint extract
1 1/2 c flour
1 c mini chocolate chips
Icing:
2 T butter
1 c confectioner's sugar
1 T milk
1/4 t peppermint extract
1-2 drops green food coloring
Drizzle(melted together):
1/4 c chocolate chips
1/2 t shortening
Cream butter and sugar; Add chocolate and mint flavor; add flour and stir in chocolate chips. Drop by teaspoonful onto ungreased baking sheet. Bake 375 degrees for 6-8 mi. Spread icing and let set before using drizzle.
Sweet party mix
4 c corn chex cereal
4 c rice chex cereal
4 c pretzels
2 c sliced almonds
3/4 c brown sugar
6 T butter
3 T light corn syrup
1/4 t baking powder
2 c dried cranberries and/or blueberries, and/or cherries
Preheat oven to 300 degrees. Combine dry ingredients in large roasting pan. In medium saucepan, combine butter, brown sugar, and corn syrup:melt. Boil and continue boiling steadily 5 min. Remove from heat and stir in baking soda. Pour over cereal mix, stir to coat. Bake in oven for 15 min. Stir and bake 5 min. more. Remove from oven. Stir in dried fruit. Spread in greased foil to cool. Break into pieces and store(or eat!).
Black Bottom Cupcakes
Line muffin tins with cupcake papers.
Blend for filling:
8 oz. cream cheese(room temperature)
1 egg
1/3 c sugar
1/8 t salt
Fold in:
1 c semisweet mini chocolate chips
Then set aside.
In separate bowl, mix:
1 1/2 c all purpose flour
1 c sugar
1/4 c cocoa
1 T white vinegar
1 t vanilla
1/2 t salt
1 c water
1/3 c vegetable oil
Fill muffin tins about 3/4 full with batter, then drop a heaping Tbs of cream cheese mixture into the center of each cupcake.
Bake 375 degrees for 20 min (mini cupcakes)
40 min (large cupcakes)
Apple and Pomegranate Cider
6 whole cloves
2 (3 in) cinnamon sticks
1 (3 in) strip lemon rind
1 (3 in) strip orange rind
8 c unfiltered apple cider
1 c pomegranate juice
3/4 c fresh orange juice
1/4 c sugar
1/4 c lemon juice
Place first four ingredients on a double layer of cheesecloth(or teaball). Gather edges together; tie securely. Combine cheesecloth bag, apple cider, and remaining ingr. in a dutch oven; bring to a simmer. Cook 30 min. Discard cheesecloth bag.
Cranberry, Sour Cherry, and Grapefruit chutney
1 bag (12 ounces) fresh or frozen cranberries
1/4 c unrefined cane sugar or brown sugar
2 T apple cider vinegar
3/4 tsp ground cardamom
Pinch of ground cloves
pinch of sea salt
1/3 c dried sour cherries
2 Ruby red grapefruits, pith and peel removed, separated into segments
1. In a medium saucepan, combine cranberries, sugar, vinegar, cardamom, cloves, and salt. Cook over medium heat, stirring constantly, until cranberries just begin to burst and soften. (About 5 minutes.)
2. Turn off heat; stir in cherries, and transfer to a bowl. Let cool completely. Then gently fold in grapefruit. Refrigerate in an airtight container up to 5 days.








