Peanut Butter & Chocolate Dipped Frozen Oreo Banana Bites

Bananas ready to eat 

1. Creamy Peanut Butter
2. Chocolate Bark or melting chocolate of choice
3. Crushed Oreo Cookies

Peel then cut bananas into 1 inch pieces.
Melt peanut butter in microwave until very soft.
Roll bananas into peanut butter then place on a wax paper lined baking sheet.
Place in freezer for 20 minutes or until peanut butter has firmed up.
 Melt chocolate according to package directions.
With spoons, dip bananas into chocolate and place back on the parchment paper.
 Press cookies into sides of bananas so they stick in the chocolate.

 Stick back into freezer until frozen, about 1 hour. Serve with toothpicks or just pop in your mouth!

 

 

 

Reeses Peanut Butter Egg Cookies

After the Easter basket grass aftermath, this is a tasty treat to make from Reese Peanut Butter Eggs. They are crispy peanutbutter discs with a slight salty topping. Mmmm trust me they are so good, you will be hoping the Easter Bunny brings you your own peanutbutter eggs next year!:)

Preheat oven to 350 degrees F

3 Ingredients are all that is needed to whip these up!

• 24 snack size Reeses Peanut Butter Eggs, individually wrapped.
• 1 large egg
• Sea Salt

Unwrap all Reeses Eggs. Use food processor, Pulse until smooth. Next add an egg and again pulse until combined. Use ice cream scoop, & scoop med. Size dough on to a Pam sprayed cookie sheet.  With the heel of your hand, press each cookie down to about 1/2 inch thick.

What sets these apart is to sprinkle with sea salt. The salt heightens the chocolate sweetness. If these easter goodies weren't addicting enough before, well now you have one more guilty pleasure to look forward too.

Bake for 15-17 minutes or until cooked through and edges start to crisp.

Let cool for 15 minutes on baking sheet before removing to cooling rack.

Makes 12-14 cookies

NOTE: This recipe works equally well with individually wrapped snack size Reese Cups.

Devil's Surprise

OMG you've got to try this! I picked this recipe off the Hungry Girl Show... Brownie Muffins. They are somewhat goey yet kind of cakey. Very Very moist and rich. 

Healthy & Chocolatey goodness that is soooooooo easy. Really it doesn't get any easier than this esp. when its guilt free!  2 ingredients is all it takes to whip these babies up! 

Seriously, you would never know when you take a bite that this is what is in here.  I never knew how good pumpkin could be. It taste great & at the same time cuts the fat & sodium.

Preheat Oven  to 400 degrees.

1 box Devil's Food Cake Mix

15oz 100% Pure Pumpkin

Mix, & Mix & Mix some more until all the cake mix is whipped into the pumpkin.  Do NOT add any other liquid.  You will think its never gonna mix all together, but trust me just keep mixing and eventually it will all mix together.  Next time I will use my Kitchen Aid Mixer. 

Once its all mixed together, spray muffin tin with Pam.  It will fill 3 mini trays or 1 reg. size tray.

Bake at 400 for 20min.

That's it! Next time I think I will add banana pieces in just for an added something something. 
1 Muffin or 3 minis = 181 calories, 3.5g fat, 37g carbs, 2g fiber, 2g protein

CHOCOLATE TIP

Did you know that 48 Chocolate Chips is 1oz of Chocolate?

When eating healthier, but craving a little sweetness of Chocolate - 

experts say 1oz of chocolate is ok, and typically helps you not feel deprived.

One week out of the month 

or 

7 individual days per month 

is a great way to get a little fix & keep in mind the darker the chocolate the better!

ENJOY!!

Limoncello

 Homemade lemon liqueur is as easy as pie.

Limoncello is a southern Italian lemon liqueur traditionally served cold as a digestif*.

It’s ridiculously easy to make:

Combine ½ cup lemon rind strips with 4 cups vodka, cover, and let stand for two weeks; strain and combine with simple syrup made from 3 cups water and 1½ cups sugar.

The higher the proof of the vodka, the more lemon flavor your finished product will have.


*Digestif definition, a drink of brandy, liqueur, etc., taken after a meal to aid the digestion.

Super Easy Delicious Chocolate Pie

This is super simple & delicious. I'm posting in honor of Thanksgiving this week, so I have it handy.  Try it, your family will think you are a star!

1 & ½ C sugar
4 heaping T Flour
8 T cocoa ( or 2 packets of redi blend)
1 t vanilla
3 C milk
3 egg yolks
½ stick margarine ( 2oz)

Mix sugar, flour and cocoa, add milk mixed with egg yolks, cook until thick. Remove from heat, add margarine and vanilla

Pour into a baked 9 inch oreo crust or pie shell.  Bake 20 minutes at 325.
Top with Whip Cream.

Hot Vanilla

Last night I was craving something hot.  I am not a coffee drinker, just do not like that stuff on any level, not even the foo foo drinks my girlfriends drink! The night before I tried some hot Tea, but really that's not my thing either. I LOVE hot chocolate, but let's face it, its not great to drink that every night thru the winter, or I'm going to pick up some extra pounds.  After all... the day is finally over and I'm typically ready to collapse at this point.  Anyhow... my cravings were getting the best of me, when I had the idea, to take some French Vanilla Coffee Mate, and add it to milk.  I have one of those Bialetti Hot Chocolate makers, and trust me it is worth every dime. It makes THE BEST Hot Chocolate on earth, which is far superior to Hot Cocoa (which btw.. are really two entirely different things) nonetheless it also makes many other things, and last night I decided to go with the vanilla coffee Mate as is fat free, next time I will have to look into getting the low sugar.

Here's what I did,

10oz of 1% milk
1/4C French Vanilla Coffee mate
2tbsp of Malt Powder

mini marshmallows (optional)

Turn it on, and voila, it was literally scrumptions without the guilt. OMG, I could see drinking this every night.  Now if you don't have a Bialetti maker  to do this in, you could do the same thing with a pot on the stove, warm up the milk, add the ingredients, and stir well.  It won't be as frothy as the maker, but i'm guessing it will still be mighty delicious for a night cap without the guilt. 

I'm also betting that a little bit of white chocolate Godiva liquer could take this drink to a whole new level!  (Actually made it again tonight so I could add pics, & put the Godiva in, & YUM-O!)

Serve with or without mini marshmallows on top and even a little bit of fresh nutmeg, that stuff screams holiday goodness. :)

Enjoy!!

Hummingbird Cake

This is an easy fake out of a traditional Hummingbird cake.  My boys do not like nuts, so I added in mini choc. chips instead for a little bit of crunch. This is really different, and ice cream added to a cake sounds crazy, it is really good.  All the fat in the ice cream works to bring a rich flavor to this cake.

1 box Pineapple upside down cake
1C. Carmel Salted Ice cream
1C. Vanilla Ice Cream
3 Eggs
3 lg. bananas
mini choc. chips (you can substitute nuts if you prefer)

Put all ingredients in your kitchen aid mixer, beat for 1min. on low, scrape down the sides and beat 2additional minutes on high, until well mixed and thick.

Spray bundt cake pan well with pam.  Bake at 350 for 45minutes.  Test cake for doneness, I like to use a strand of spaghetti, if it comes out clean, then its done, if not, Add 5-10 extra minutes to baking time, doing it in 5minute intervals. 

Let cool for 30minutes,  then invert cake. Cool for 20 additional minutes before serving.

NOTE:  VARIATIONS: You can use 2C of your favorite flavors of ice cream with

white, yellow, or Chocolate cake, and the possibilities are pretty endless. 

*****************************************************************

Amaretto Cinnamon Glaze

1/2c Confectionary sugar
2 capfuls of Amaretto
3Tbsp of milk
1/2 capful of Starbucks Cinnamon Dolce Syrup
2 handfuls of mini marshmallows

Mix well, nuke in microwave for 1minute, stir, and nuke for another 30seconds. Watch to make sure it does not bubble over.
Pour over cake, or if you prefer over each individual slice.

CHOCOLATE GRAVY

What could be better than, Chocolate Gravy! This is a rich, dark chocolate sauce is quite a traditional accompaniment for biscuits in the South. It’s also great on pancakes, ebilskivers, waffles, fruit.

Mmmmm an excuse to eat chocolate for breakfast? Don't you just wanna give that person a hug down south that came up with this! I'm betting she was also voted by her kids & their friends as best Mom on the planet! ;) Try it, you too can get the vote!

8 tbsp. unsalted butter
1 cup sugar
1⁄2 cup cocoa powder
1⁄4 cup flour
2 cups milk
1⁄2 tsp. vanilla extract

1. Melt the butter in a 2-qt. -saucepan over medium-high heat. Whisk together the sugar, cocoa, and flour in a bowl; add to the melted butter; whisk. Slowly add milk, whisking constantly, until smooth.


2. Bring to a simmer; cook until thick, 2–3 minutes. Whisk in vanilla.

MAKES ABOUT 2 1/2 CUPS

Katharine Hepburn’s Brownies

I saw this recipe and had to share. As it explains down below, it uses a VERY small amount of flour as compared to a regular recipe. I loved them as they are really chewy with the right blend of Chocolate-ness.

A version of this recipe accompanied an interview with the actress Katharine Hepburn in the August 1975 issue of The Ladies' Home Journal. This brownie recipe (shown in the middle), which calls for the smallest amount of flour, produces incredibly chewy bars with a full but mellow chocolate flavor

8 tbsp. unsalted butter,
plus more for greasing
2 oz. unsweetened chocolate
1 cup sugar
2 eggs, beaten
1⁄2 tsp. vanilla extract
1 cup roughly chopped walnuts
1⁄4 cup flour
1⁄4 tsp. fine salt

1. Heat oven to 325°. Grease an 8" x 8" baking pan with butter. Line the pan with parchment paper; grease the paper. Set the pan aside.

2. Melt the butter and the chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add the walnuts, flour, and salt; stir until incorporated. Pour the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40–45 minutes. Let cool on a rack. Cut and serve.

MAKES 9 BROWNIES

This article was first published in Saveur in Issue #113

Tres Leches Cake

This is delicously moist and rich cake served in or out of the pan. You poke a lot of holes in the baked cake, then pour a lot of milk syrup (made with three milks, and thus the name) over so that it seeps down into the cake.

Vegetable oil spray for misting the pan
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup milk
1 cup vegetable oil
4 large eggs

Milk syrup:
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon rum, if desired

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.

2. Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 32 to 34 minutes. Remove the pan from the oven and place it on a wire rack to cool for 2 hours.

4. When cake has thoroughly cooled, pierce it all over the top with the tines of a fork or a wooden skewer. The holes should completely cover the top.

5. For the syrup, whisk together the milks, cream, vanilla, and rum (okay to omit) in a medium bowl. With a large spoon or ladle, spoon this milk syrup over the cake and let it soak into the cake before spooning on more. Continue spooning on syrup until all has been used.

6. Cover the cake with plastic wrap and chill for 2 hours before serving.* Slice and serve with a dollop of sweetened whipped cream, or just as is.

*NOTE: I actually like to refrigerate overnight and let cake absorb leches.

I also like to sometimes substitute the rum, & add a dash of cinnamon, dash of grated orange peel, and 2 tbps of Grand Marnier Liqueur.  The orange flavor balances out the sweetness, with just the right amount of tang.

Frozen Chocolate Truffle Pie

If you don’t like chocolate, stop reading right now. If you like “a little chocolate now and then,” go away. This recipe is for serious chocolate fiends only.

Now, imagine the darkest, richest truffle you’ve ever had. Imagine taking more than a pound of the centers and pouring it into a pie shell. ‘Cause that’s about what this recipe is. Trust me that this will be the most ridiculously rich chocolate pie you’ve ever tasted.

12 ounces bitter sweet or semi sweet chocolate

1-1/2 sticks butter

6 large egg whites

4 large egg yolks

3 tablespoons cocoa

1/3 cup sugar

pinch of salt

pinch cream of tartar

pre-baked pie crust


Make a double boiler by bringing a half pan of water to a boil, turning the heat to low, and setting a large stainless bowl over it.

Even if you already have a double boiler, do it this way. You’ll be able to mix everything in this one bowl and save on clean-up.

Put the butter in the bowl, and once it’s melted add the chocolate, cocoa, sugar and salt.
Ingredient notes: I used half bittersweet and half semi-sweet chips, both Ghirardelli. You can find them in the baking section at some grocery stores. They’re the best domestic chocolate I’ve tried. (And I’m not saying that just because I’m a chocolate snob. Try them for yourself.)

And for the sugar, I decided to use raw instead of white. Just because I saw it in the cupboard and decided to give it a shot. More on this below.

While the chocolate melts, separate the eggs (see here for tips). Start mixing the chocolate and butter together as soon as you see the chips start to melt.

If you’ve never melted chocolate before, you might want to separate the eggs first so you aren’t distracted. When the chocolate is completely melted, and the sugar and cocoa are incorporated, remove it from the heat and mix the yolks in one at a time.

Set the chocolate mixture aside and let it cool to room temperature. While it’s cooling, add the cream of tartar to the egg whites and beat until it forms stiff peaks.

For the first minute the egg whites will just foam up a little. Then all at once they’ll turn pure white and look like a whole different food.

Congratulations, you just made meringue. Add about a third of the meringue to the chocolate and mix it in. Then add the rest and fold it in gently.

Try not to deflate the eggs while folding. Once the meringue is completely incorporated, pour the mixture into a pre-baked pie crust.

Spread the chocolate evenly. If you’re fussy about this stuff (like I am), make sure the top looks nice.

Remember when I mentioned the raw sugar? You can see a little bit of a speckled texture on the surface. Because raw sugar isn’t ground as fine as refined white, it didn’t completely dissolve in the melted chocolate. Once it’s frozen, you’ll barely notice the difference. As it thaws you’ll notice a slight crispy granularity. Personally, I liked it, but if you’re expecting silky-smoothness you’d be better off using powdered sugar.

Freeze for at least two hours, four would be better. Cut with a very sharp knife, not a pie spatula. Serve with fresh whipped cream.

And that’s it - Enjoy!

Semi-Homemade Pop-Tarts

Here's my short cut recipe for semi-homemade batch of pop-tarts real quick. You can even do all the prep the night before and pop them into the oven in the morning. 
These are quick & delicious!

1) Store bought pie crust

2) flling of your choice, I used jam

3) egg

4) sugar for sprinkling on top

Rll out your dough real thin, and cut out rectangle shapes.

 

Use your favorite Jam, preserve or Pie filling.

Spread filling on one half

 

 
 
 
 
 
 
 

Fold over to make the Pop Tart shape.

 

 

 
 
 
 
 
 
Seal edges with fork, and cut of extra edge.  Make a few vent holes on top for baking.
 
 

 
 
 
 
 
 
 
 
Brush with egg wash and sprinkle with sugar on top. 

Place in a 400 degree F oven on cookie sheet with parchment paper for 15 minutes, or until golden brown.

The sky's the limit with these babies--you could fill them with jam and top them with a thin icing with sprinkles for the traditional look and feel of the pop tart. 

This is the same Icing recipe that I use to make homemade Cinnabuns.

1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 tablespoon milk

1.In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners' sugar and milk. Beat until creamy.

Spoon mixture into a ziploc baggie, twist one end to force icing into one corner, snip off the end of the baggie & pipe icing over the Pop-tart. You can also just put a spoonful on the poptart & spread with a knife. Add sprinkles.

Another yummy way to make is to go straight for the fatty jugular as my kids like filling them with decadent dark chocolate & topping them with peanut butter icing (photo to come). You're welcome.  Use your imagination, possibilities are endless!

 

Peanut Butter & Choc. Chip Sammies with Fresh Banana

Here's a super easy summer snack to treat the kids with.  While I'm normally not big on store bought/pre made cakes or cookies, these work fine, because once you add all the other stuff you can't tell the difference, & using the prepackaged cookie dough makes them fast & easy for a last minute I love you treat to put a big smile on your kids face before they go to bed! :)

Here you go....


1 roll of  peanut butter cookie dough (or your fav. peanut butter cookie recipe)

1/4 cup sugar for rolling

3 bananas, ripe but firm

1 quart of good quality chocolate chip ice cream (In Cincinnati that is Graeter's)

Directions

Slice enough dough to make into 1-1/2 inch balls and roll all in 1/4 cup sugar to coat evenly & place on baking sheet about 2-inches apart. Gently press the cookies with the back of a fork to create a crisscross pattern (if tines stick, dip fork in cup of warm water in between each cookie). Transfer baking sheets to oven and bake 12 to 15 minutes, or until just golden. Transfer to cooking racks and let cool completely before making sandwiches.

Slice bananas into 1/8-inch thick slices & fan slices on bottom sides of 12 cookies. Place 1 small scoop of chocolate chip ice cream on top of the banana slices and top with remaining cookie. Serve immediately or wrap cookies individually in plastic and freeze.

These are so EASY & so yummy, plus the kids like helping.  You can roll the cookie once assembled in crushed cookie crumbs such as Oreo, Graham cracker, or nuts, chopped marschino cherries, sprinkles, I even like to top ours with Reese Choc. Peanut butter shell I put on the bananas before closing up.  Obviously this recipe is good with many different variations, but this is the one we like best!

Pistachio Cake with Blueberry Lemon Compote

This is a green tube cake made by altering a cake mix with pistachio pudding and green food coloring.

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant pistachio pudding mix
• 4 eggs
• 1 1/2 cups water
• 1/4 cup vegetable oil
• 1/2 teaspoon almond extract
• 7 drops green food coloring


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

2. In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.

3. Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

Lemon Blueberry Compote

• 2 c of flash frozen blueberries, 1/2 lemon, 2 tsp of brown sugar, 1/2 tsp of cinnamon, a pinch of ground clove.

Pour your frozen blueberries into a nice, small pot with a good lid. Start cooking over medium heat. Add the juice of 1/2 lemon and also the zest of 1/2 lemon. Add your brown sugar, cinnamon, and clove. Heat until bubbly, warm, and a little sticky.

This is also good added into a little sweetened Mascarpone cheese.

Pour the blueberries over the warm, Pistachio Cake and enjoy!!!!

Lemon Poppy-Seed Cake (RECIPE IN A JAR)

This makes a great gift for friends and family for every occasion from Christmas to birthdays, to mothers day's and even just a pick me up for someone who is feeling down.

For this recipe you will need a jar that holds around 1 quart. If your jar is airtight add the ingredients directly otherwise place them into an airtight or ziplock bag and attach the recipe card instructions.

Tie the whole jar up with some cellophane or add some curling ribbons and a bow to finish off this gift

Recipe in a Jar

1 1/2 cups sugar

3 cups cake flour

1 1/2 tsp. baking powder
1/4 cup poppy seeds

Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store the mix in an airtight container.

Tag Instructions:

Lemon Poppy-Seed Cake

3/4 cup butter
6 eggs
1/3 cup milk
1 tsp. vanilla extract
1 tsp. lemon extract (not lemon juice)
Zest of 1 lemon
1 pkg. Lemon Poppy-Seed Cake Mix

Glaze:
1/2 cup sugar
1/2 cup lemon juice

Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan.
In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after
each addition. Add the milk, extracts, and lemon zest. The mixture will look
curdled. Add the Cake Mix, and continue to beat on medium speed for 3 to 4 minutes
until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55
minutes. Glaze: Combine sugar and lemon juice in a small saucepan over medium heat,
and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over
with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and
remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.

Brown Sugar Pudding & Dumplings

 

This recipe was handed down from my great grandma's mom who was born in the 1800's. It's really delicious and comforting on a cool spring or autumn night.  My boys love this easy old-fashioned dessert warm, topped with cream, ice cream or whipped cream.  

1. 1 cup water 
2. 3/4 cup packed brown sugar, reserve 1/4cup
3. 1 tablespoon butter
4. 1 teaspoon vanilla extract
5. 1/2 cup all-purpose flour
6. 1/2 teaspoon baking powder
7. Pinch each nutmeg and salt
8. 1/4 cup evaporated milk
9. 1/2 cup raisins
10. Ice cream 

In a small saucepan over medium heat, bring water and 1/2 cup brown sugar to a boil. Remove from the heat; stir in butter and vanilla until butter is melted. Pour into a greased 1-qt. baking dish; set aside.

In a large bowl, combine the flour, baking powder, nutmeg, salt and milk just until blended. Stir in the remaining brown sugar. Fold in raisins. Drop by spoonfuls over sauce.

Bake, uncovered, at 350° for 30 minutes until bubbly and golden brown.

Spoon into dishes. Serve with ice cream. For a nice change, this is also good with fruit... I like to use apple pie filling, or sliced bananas, its very versatile dessert, many fruits go well use what you like best.

Hot Fudge & Butterscotch Sauce

Shhhhhhhhh Secret Recipes are getting out today ;)

I started making these sauce when my kids were small.  One Christmas long ago... I remember having a ton of Murphy Law issues compounding the holidays. I still wanted to be able to give gifts, so just had to get a little creative.  I came up with making gift baskets with these toppings. I put a jar of each sauce, along with baggies of my favorite Hot Cocoa recipe, Chocolate covered spoons, & Homemade Cinnabuns. I delivered each basket on Christmas morning. Turned out they were a hit, what's better on Christmas morning than opening up your door to a bunch of homemade goodies and checking one of the breakfast to do's right off your list!

Needless to say they also became fast family favorites in our house. These toppings take a simple bowl of ice cream to unearthly heights...Be prepared...once you make these sauces your family will ask for them again & again! Try them hot over ice cream... alone or together...topped with homemade whipped cream for a sundae. How about a sundae bar where everyone can make their own customized desserts.

Hot Fudge Sauce

1.  1/2 cup butter 
2. 4 ounces semi-sweet chocolate 
3. 1/2 cup cocoa 
4. 1/2 cup sugar 
5. 1 cup light cream 
6. 1 teaspoon vanilla 

1. In a heavy sauce pan melt the butter and chocolate together.

2. Mix the cocoa with the 1/4 cup sugar and stir in. Add the cream, the the remaining 1/4 cup sugar. Bring mixture to a boil, stirring constantly to prevent scorching.

3. Remove from heat immediately and add vanilla. Cool, then Refrigerate. 

* Heat before serving by placing container in pan of hot water until sauce reaches pouring consistency 

Butterscotch Sauce

1. 1 1/2 cups packed brown sugar 
2. 3/4 cup corn syrup (this is my one exception to the no corn syrup rule) 
3. 3/4 cup heavy cream 
4. 1/4 cup butter 
5. 1/8 teaspoon salt 
6. 2 teaspoons vanilla 

1. In a heavy sauce pan, combine the sugar, corn syrup, cream, butter, and salt. Bring to a boil and stir constantly until the sugar has dissolved.

2. Insert a candy thermometer and continue cooking until temperature reaches 238 degrees F.

3. Remove from heat and stir in vanilla. 

NOTE: Both sauces should be stored in the fridge, but keep quite well for a long time...not that we've ever been able to make them last "a long time"!

We've also enjoyed these sauces warm over Ebilskivers, Pancake popovers (for dessert, of course) and crepes.  

Chewy Peanut Butter Popcorn

I have the best memories of making Popcorn Ball's with my Great Great Aunt Mabel when I was just a young girl.  It is probably one of the most vivid memories I have of both her and my Uncle Stan.  I have since taken that recipe and tweaked it, and thru time this is what I have ended up with.  Since we like everything  with PeanutButter & Chocolate, its a natural hit in our house.

Think of it as a twist to regular popcorn balls & caramel popcorn .

1. 1/2 cup unpopped popcorn, or 2 bags microwave popcorn 
2. 1 cup sugar 
3. 1/2 cup honey 
4. 1/2 cup light corn syrup 
5. 1 cup peanut butter (crunchy is best!) 
6. 1 teas. Vanilla 

 * NOTE: Have your peanut butter and vanilla measured out before you start the mixture boiling!

1. Use 1 very large bowl disposable type works well, or 2 large bowls.  
2. Pop the popcorn, and place in a large bowl. Remove kernels.  
3. Butter sides of a large 1 1/2 qt saucepan.
4. Combine sugar, honey, and corn syrup in pan.
5. Bring mixture to a boil, stirring constantly!
6. Boil hard for 2 minutes, without stirring. Remove from heat. 

* Stir in Peanut Butter and vanilla until melted.

Immediately pour over popcorn mixture, stirring to coat well. Cool; break into bite size pieces.

***Chocolate drizzled over the top of the popcorn is awesome. Melt some chocolate chips in the microwave and spoon over the peanut butter popcorn.

Chocolate Toffee Squares

This is the EASIEST recipe to make! My Mom has been making these as long as I can remember. You will LOVE them. They make an excellent Bake Sale cookie, as they go like hot cakes! Great for Gifts too, everyone loves them, just place in a plastic baggie and tie with a pretty color ribbon.

1. 1 c. brown sugar 
2. 1 c. butter 
3. Saltine crackers 
4. 12 oz. semi-sweet chocolate chips 

Line 15 x 10 jelly roll pan with aluminum foil. Line pan with the amount of saltine crackers that fit on the jelly roll pan.

Boil the cup of butter and brown sugar until thick. Pour over crackers and place in oven at 375 degrees for 5 minutes. Sprinkle chocolate chips over toffee and crackers and spread with knife. Freeze for an hour and cut into small squares.

NOTE: They are also good with using different kinds of cracker bases, such as graham crackers, chocolate graham crackers with mint chocolate chips. etc.