Cinnamon Caramel Popcorn with Pecans & White Chocolate

This caramel corn is delicious!  It has a rich flavor, a lot like cinnabun, and is really simple to make which is what we're all looking for this time of year, right?   It would be a great to give as neighbor gifts  (hint, hint).  It doesn't stick together like this....I took the picture BEFORE breaking it up.  I was in too much of a hurry to start eating it after!

12 c. popped popcorn (about 1/2 c. kernels)*
1 c. roughly chopped pecans
1 c. brown sugar
3/4 tsp. cinnamon
1 stick real butter (1/2 c.)
1/4 t. salt (optional)
1/4 c. Karo syrup
1/2 tsp. baking soda
1 tsp. vanilla
4 squares almond bark


Preheat oven to 250 degrees.

*  Make sure to remove all unpopped kernels

Place popcorn and chopped pecans in  a large bowl and set aside.

Combine brown sugar and cinnamon in a big, microwave-safe bowl.  Chop butter into chunks and place on top of sugar mixture.  Pour corn syrup over the top of everything.  Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.

Return to the microwave and heat for 4 minutes stirring every 2 minutes.

Remove from the microwave and add in vanilla and baking soda.  Stir to combine.  Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir until everything is well coated.

Spread popcorn mixture onto a foil-lined cookie sheet.  Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment or wax paper.

Melt almond bark according to package instructions.  Drizzle over popcorn mixture.  When almond bark is hardened and popcorn is cool, break into chunks.  Store in an air-tight container.

Tuxedo Strawberries

I've died and gone to heaven!

I can't find a picture of all the flowers we had.  We had gorgeous flowers--big hydrangeas, cala lilies and white roses.  We had big flower arrangements on each table.  It was a beautiful and yummy wedding reception.  Congratulations to Brenda and Adam!

Brenda's Wedding Dessert

Sandi did such an amazing job on the desserts for Brenda's wedding.  Here is the amazing cake--Sandi, please post the recipe~

She made these in jumbo cup cake pans!  So smart!

We have to include the actual wedding cake that Sandi made.  She did such an awesome job!

Easy Pumpkin Cookies

I don't think there is an easier recipe than this one.  They are so yummy and festive for fall!

1 box spice cake mix (or yellow cake mix and add cinnamon, nutmeg and all spice)

1 15 oz can of pumpkin

chocolate chips

Stir the three ingredients together until moist--I add the chocolate chips after the batter is moist first.  Drop in spoonfuls on a cookie sheet that has been sprayed with non-stick spray.  Bake at 350 for 15-20 minutes.

"White Chocolate" Popcorn

You will need:

• White Almond Bark (in the baking aisle by the chocolate chips)
• 95% Fat Free or light microwave popcorn

Use 1 small square of White Almond Bark per bag of popcorn.

Melt desired amount of Almond Bark in microwave according to package directions.  I usually pop 2 or 3 bags of popcorn before stirring the Almond Bark into it in a LARGE tupperware bowl.  Be sure to remove all unpopped kernels first.  Next, spread it out on a cookie sheet to dry.  At this point you can drizzle a little of the regular Chocolate Almond Bark over the top for color and taste (optional). After  it is set it is ready to eat.

This is a nice treat to give to friends packaged in a cellophane bag.

Note: It doesn't work to add food coloring to the Almond Bark.

I got this yummy recipe from my friend, Megan Searle.

Lemon Heaven

This is Grant's recipe and it really is Lemon Heaven.  Not too tart, just right!

For the CRUST:
1/2 cup butter (probably shouldn't use margarine)
2 TB sugar
1 cup flour

Mix butter, sugar and flour with pastry blender.  Press into 9x13 pan and bake at 375 for 10-15 minutes (until nice and golden brown around the edges--at least 15 minutes)

For the CREAM CHEESE FILLING:
1 c. powdered sugar
1 tub cool whip (probably shouldn't use low fat)
8 oz pkg cream cheese (probably shouldn't use low fat)

Beat cream cheese with powdered sugar then fold in 1 c. cool whip. Spread over cooled crust.


For the LEMON LAYER:
2 c. milk
2 pkgs instant lemon pudding

Beat milk and pudding then spread over cream cheese layer.


Top with:
remaining cool whip, chill, serve, and try not to go into a sugar coma (or gain 10 pounds).

We had a great time making this dessert.  Grant built this up for all of us, so much so, that the next day we snitched a few pieces to try before anyone else!  It was pretty funny!  

By the way, nice bowling shirt (? looks like one) of Grandpa Earl's, Grant!

Campfire Eclairs

I think I can speak for all in saying these were the hit of the reunion!  Many thanks to Julie!

Campfire Eclairs  {Yes these were cooked over an open fire}

Refrigerated crescent rolls
Snack pack pudding (we used vanilla, chocolate, and chocolate caramel)
Chocolate frosting
Spray whip cream
5/8" wooden dowels

Take wooden dowel and coat cooking end with oil. Wrap crescent roll around top and about 4" down dowel. Make sure it's not too thick and doesn't have any holes. Cook over hot coals until golden brown, not doughy. Remove from dowel and put your favorite flavor of pudding inside. Frost top and add whip cream...oh, so yummy.

Caramel Apple Sticky Buns

This is Sandi's recipe.

3 pkgs. refrigerated biscuits
1 cube melted butter
1 cup sugar
1 TB cinnamon
1 1/2 cup brown sugar
1 pint whipping cream
4 Granny Smith apples (peeled, cored, and sliced)

Mix sugar and cinnamon. Dip biscuits into melted butter then cover with cinnamon and sugar.

Place biscuits in dutch oven as close as possible. Place sliced apples around outside of dutch oven and in between biscuits.

Sprinkle brown sugar over biscuits and apples. Pour whipping cream over brown sugar.

Bake in dutch oven for about 30 minutes. Check for golden brown biscuits.

**Options- top with 1 cup chopped nuts and/or vanilla ice cream or cool whip.

Fruit Bars

1 cup butter (2 cubes)
1 3/4 cups sugar
4 eggs
1 tsp vanilla
1 1/2 tsp baking powder
3 cups flour
1 can pie filling (cherry, lemon, blueberry or apple)


Cream butter and sugar.  Add eggs one at a time, beating after each.  Add vanilla, baking powder, flour, and mix.  Put about 2/3 of the batter in a greased and floured 11x17" pan.  Spread evenly.  I use just enough of the batter to completely cover the bottom of the pan.  Then spread pie filling over the batter, spreading it out so that it covers evenly.  Drop remaining dough by spoonfuls as shown in photo below:

Bake at 350 for 40-45 minutes.  Watch for it to turn golden brown, do not over bake.  Top with icing.


{Icing}
2 cups powdered sugar
3 to 4 TB milk
1 1/2 tsp almond extract flavoring (mmm! I tell my kids every recipe has a secret ingredient that makes it special, and in this one it is definitely the almond flavoring that puts it over the top!)

Serve this at any gathering and it is sure to be a hit!


I have to give full credit to my mom who has been impressing with 
this recipe for as long as I can remember.

Cinnamon Cake

This cake is a lot like a cinnamon roll but a lot easier to make.  We also thought you could substitute the glaze on this with this cream cheese type frosting and drizzle it on the same way.  This cinnamon cake is really yummy served warm with vanilla ice cream!

{Cake batter}
1 cube butter
2 eggs
1 1/2 cups milk
2 tsp vanilla
Mix together, then add:
3 cups flour
1 cup sugar
4 tsp baking powder
1/4 tsp salt
Pour and spread evenly into a greased and floured 11"x17" pan.
Then, on to the 
{Cinnamon batter}
1 cube butter, melted
2/3 cup brown sugar
1 TB flour
1 TB cinnamon
Mix and pour on top of {Cake batter} covering it completely.  Next, swirl in both directions with a butter knife.  Bake at 375 for 25 minutes.
While still warm, drizzle with {Glaze}:
{Glaze}
2 cups powdered sugar
2-4 TB milk
1 1/2 tsp vanilla

Blonde Brownies

For a long time Nate has been calling these "Brown Blondies", however you want to say it, they are yummy! Kids like them because there aren't any nuts or strange textures, adults love them because they are so tasty!  Try them and you'll see why.  We love to eat the ones around the edge first because they have a crunchy edge!

2 1/3 cups brown sugar (packed of course)

2 cubes butter

4 eggs

3 cups flour

1/4 tsp baking soda

1 1/2 TB baking powder

1 1/2 tsp vanilla

6 oz chocolate chips (mini or regular)

In a saucepan, melt butter and sugar until almost boiling.  Remove from heat.  Let it cool down (if you don't let it cool down it will not turn out, believe me).  Transfer to mixer.  Add eggs stirring constantly.  Then add dry ingredients.  Add vanilla.  Spread into greased and floured 11"x17" pan.  Sprinkle chocolate chips** on top and bake at 350 for 20 minutes.

**For a fancier alternative, I omitted the chocolate chips.  After it finished baking and cooled, I drizzled i with chocolate sauce (I like the taste of the chips better):

In a small saucepan, melt:

1 cup chocolate chips

1 can sweetened condensed milk

1 cube butter

1 tsp vanilla

Fresh Peach Crisp (from Cooks.com)

½ cup quick cooking rolled oats

½ cup packed brown sugar

¼ cup all-purpose flour

½ tsp ground cinnamon

Dash salt

¼ cup butter

2 ½ lb peaches (10 med.)

In mixing bowl combine oats, brown sugar, flour, cinnamon and salt.   Cut in butter (until mixture is crumbly. Pieces of butter should be the size of coarse crumbs.  Set aside.

Peel peaches.    Halve, pit and slice fruit; measure 5 cups.  Place fruit in a 10 x 6 x 2 inch baking dish.  Sprinkle the flour mixture over fruit.   Bake in 350 degree oven for about 40 minutes or until fruit tests done with a fork. Serve warm with ice cream.