Caramel Corn

Not exactly sure who belongs to this recipe but I found it with my Girl's Weekend papers.

1 pound brown sugar
1 cup white corn syrup
1 square margarine
1 15 oz. sweetened condensed milk
3 1/2 to 4 poppers full of popcorn

Combine margarine, sugar and syrup. Bring to boil. Add milk. Simmer, stir constantly until it forms a soft ball.

Lucky Leprechaun Cookie Bark

This recipe is from Your Homebased Mom with my own alterations.  I started out with her suggestion of buying a bag of multi-colored M&Ms and picking out the green and brown ones but I only ended up with 1/2 cup so I opted for the Andes baking chips.  I was also thinking of using mint chips, like a chocolate chip but mint, but there were not any at the store and I wasn't in the mood to check every store in town.

1/2 package mint Oreos
1 1/2 cups stick pretzels, broken into pieces
1 pound chocolate almond bark
1/2 package Andes Creme de Menthe baking chips
green and white sprinkles

Cover a large cookie sheet with wax paper. Spread broken cookes, pretzels and 1/2 of the Andes baking chips onto the waxed paper. Place chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. Do not overcook.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining Andes chips and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.

Reindeer Corn Cookie Bark

This recipe is from Your Homebased Mom and I thought that it would make a great visiting teaching gift. I had trouble finding reindeer corn but after a long search I found it at a candy counter. I didn't find the holiday Oreos and I was thinking that the mint ones might be really good but I chickened out since this was my first try. I used almond bark it was cheaper and I used the whole 1 lb. 8 oz. I made two batches so I just split the Oreos evenly between the two so that I wouldn't eat a third of the package myself and that would have been no problem for me.

14 whole Oreos, broken up

1 1/2 C pretzels, broken into pieces - I used the small stick pretzels
1 lb. white chocolate, almond bark or melts found in the bulk food section
1 C reindeer corn - 1/2 pound if you have to buy from the candy counter
red and green colored sprinkles

Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and about 3/4 C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.

Marshmallow Truffles

Found this recipe on Recipezaar and they are really yummy. One of the comments suggested after dipping in chocolate, dip into graham cracker crumbs and then you have a S'more. They are good after the chocolate sets but they are also good just dipping and eating.

1 (12 ounce) package semisweet chocolate chunks, melted
1 (10 ounce) package marshmallows
2/3 cup pecans, chopped (or rice krispies)

Place chocolate in a microwave-safe glass bowl. Melt chocolate in the microwave, stirring every 30 seconds, until smooth. Dip marshmallows, one at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate. Place marshmallows, in single layer, on sheets of wax paper. Sprinkle each with about 1 teaspoons of the pecans. Let stand at room temperature 1-1/2 to 2 hours or until chocolate is set. Store in airtight container at room temperature.

Marshmallow Popcorn Treats

Took this recipe and picture right from my friend Melody's blog. She made this for us when we had movie night at YWs and it was so tasty. I made it the other day and I think that I would only use 2 bags of popcorn only because I like it soft and that is the way I like my rice krispie treats.

Here is a great treat! Melt a half stick of butter, yes the real stuff (you know... BUTTA!!), and a half bag of large marshmallows together. Pour over 2-3 bags of light microwave popcorn and toss in a half bag of M & M's. REALLY GOOD!!

Peanut Butter Bars

This is a recipe that I received when I was in YW, 30 years ago. WOW! I am old. We made candy and this recipe came from Barbara Corry.  In the picture above I made the peanut mixture into balls and spooned chocolate over.  An easy way to control the portion.

1 package (sleeve) graham crackers - crushed
4 cup powdered sugar
1 cup melted butter or margarine
2 cups smooth peanut butter
12 oz. Hershey chocolate bar

Melt butter. Mix in powdered sugar, stir until blended. Add peanut butter, stir, add graham cracker crumbs and stir with fork and then work with hands until it is all mixed together well. Press into large cookie sheet or broiler pan. Melt chocolate and spread across peanut butter mixture. Cut into 1 inch squares. Eat immediately or let sit in a cool place overnight.

Boston Creme

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

2 cups sugar
1 large can milk - sweetened condensed or evaporated, it doesn't specify
Caramelize 1 cup sugar in frying pan, add 1/4 cup milk then the other sugar and the other milk.

Cook slowly stirring constantly until firm soft ball stage. Remove from heat and begin to beat. When ready to set up add 1 cup nuts, coconut and a pat of butter. Pour into buttered pan.

Butter Toffee

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

1 1/4 cup sugar
2 tablespoons syrup (karo white)
1/4 cup water
1/2 lb. butter
1/3 cups ground almond

Cook in heavy pan to crack stage (375-380). Pour on buttered sheet spread with chocolate chips or plain chocolate and sprinkle with 1/2 cup ground walnuts. Mark into squares while toffee is hot. Cooking time about 10 minutes after starts boiling. Stir quite a bit as it browns and burns fast.

Rocky Road Fudge

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.
2 cups sugar
3/4 cup milk
2 tablespoons syrup - I am assuming karo but it doesn't say
2 square bitter chocolate
4 tablespoons cold water
1/4 teaspoon salt

Cook slowly, stir constantly to soft ball stage. Pour into bowl and cool. Add 1 tablespoon butter.

12 large marshmallows
1 cup nuts
1 teaspoon vanilla
peppermint

Cup up the marshmallows. When fudge is cool beat until it begins to set then stir in nuts, marshmallows and flavoring. Pour into buttered pan until cool and cut in squares.

Fudge Bars

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

2 eggs
1 cup sugar
1/2 cup melted butter
2 squares bitter chocolate
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup flour
nuts

Beat eggs, add sugar and beat again. Add melted butter, melted chocolate, vanilla and salt, beat again. Add flour and mix until smooth. Add nuts. Bake 350 for 25 minutes.

Goof Ball

I have a cookbook, The Harmony Kitchen Cookbook published by the Twin Falls Chapter of Sweet Adelines, April 1977, that Grandma Birrell gave to me. I thought that it would be nice to post all of her recipes.

Blend:
1/2 cup brown sugar
1 cup white sugar
1 cup white karo syrup
1 cup peanut butter
5 cups Special K

Mix together and form into bals, no cooking necessary.