Caramel Corn

1 cup margarine

2 cups light brown sugar

½ cup light Karo syrup

1 tsp vanilla

½ tsp baking soda

1 tsp salt

24 cups hot air-popped popcorn = approx 2 cups un-popped

1-2 cups peanuts-optional

Preheat oven to 250. Spray 2 large foil pans with baking spray generously. Divide popped corn evenly between the two pans.

In large pot, melt margarine, stir in brown sugar, corn syrup and salt on med-high heat. Wait to boil-stirring constantly. Once boiling, boil 5 min without stirring. Remove from heat. Stir in vanilla and baking soda. (add 1-2 cups of peanuts here) Gradually pour over popped corn. Stir with greased spatula until covered.

Bake for 1 hour-stirring every 15 min. Remove and cool completely. Then break-up corn. Store in air tight container or zip-lock bags.

Pumpkin Spice Cookies with Brown Butter Glaze

Preheat oven to 375C
Makes 4 dozen

1 c. sugar
1 c. canned pumpkin
½ c. shortening
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. salt
½ c. nuts & raisins optional

Mix sugar, pumpkin and shortening until smooth. Stir in remaining ingredients (except nuts & raisins) and beat until smooth. Stir in nuts and raisins if desired.

Drop dough by the teaspoonful onto a baking sheet. Bake until light brown, 8-10 minutes. Remove from sheet immediately.


Brown Butter Glaze

¼ c. buter
2 c. powdered sugar
1 tsp. vanilla
2 tbls. Milk


Heat butter in a saucepan over medium heat until delicately browned. Stir in powdered sugar and vanilla. Stir in milk until smooth.

Taco Bake

1 pkg (14 oz) Kraft Deluxe Mac and cheese
1 lb ground beef
1 pkg taco seasoning
2/3 cup water
3/4 cup s. cream
1 1/2 cups shredded cheese
1 cup salsa (opt)

Preheat oven to 400 degrees. Prepare dinner as directed on box. While
macaroni is cooking, brown meat, drain, add taco seasoning and water, simmer
5 min.

Stir in sour cream into prepared dinner, spoon half of the dinner mixture
into 8" square or 9" round baking dish. Top with layers of the meat mixture,
1 cup of the cheese and the remaining dinner mixture, cover.
Bake 15 min. Top with salsa and remaining cheese, bake uncovered 5 addl min
or until cheese is melted.

Noodle Cluster Cookies

2 cups chocolate chips
2 cups buttescotch chips
1 cup peanuts
3 cups (2-5 oz cans) chow mein noodles

Combine chocolate and butterscotch chips, melt-stirring constantly over low heat. Remove.
Add chow mein noodles, mix quickly to coat. Add nuts. Dip out onto wax paper. Cool.

Keep in air tight container in fridge to keep fresh, makes approx 4 dozen

Peanut Butter Crunch Cheesecake Squares

1/2 cup all purpose flour
1/4 cup pecans, finely chopped
3 tablespoons light brown sugar
3 tablespoons butter, melted
8 oz. cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon lemon juice
3/4 teaspoon vanilla
12 fun size Butterfingers, coarsely chopped
5 fun size Butterfingers, finely chopped

1. Heat oven to 350 degrees. Line an 8x8 baking pan with foil, allowing foil to hang over 2 sides.

2. In a medium bowl, whisk together flour, pecans, & brown sugar. Stir in the butter and mix until all dry ingredients are moistened and crumbly dough forms. Press into the bottom of pan. Bake at 350 degrees for 14 minutes, until lightly browned. Remove from oven.

3. In another medium bowl, beat the cream cheese and sugar until smooth. Beat in egg, lemon juice, and vanilla until combined. Stir in the 12 coarsely chopped Butterfingers. Pour into the baked crust. Bake at 350 degrees for 25 minutes. Remove from oven and sprinkle the finely chopped candy over top.

4. Cool completely. Gently lift from the pan and pull back the foil. Cut into 6 squares. Refrigerate until serving.

A yummy way to get rid of some of that Halloween candy!