Caramel Corn Pops

1 bag of cheese-less corn pops (Also works with popped corn, cereal, nuts or anything else you want to coat with a crisp caramel Fiddle Faddle like glaze.)

2 sticks of butter
1 packed cup of brown sugar
1/2 c Karo syrup (light)
1 tsp baking soda

*Put the cornpops in a roasting pan and set the oven to 250°
*Melt 2 sticks of butter, 1 packed cup of brown sugar and 1/2 c of lt Karo syrup in a medium saucepan.
*Bring to boil, reduce heat and boil two minutes stirring constantly.
*Remove from heat and add 1 tsp baking soda and stirthoroughly. (You will want to do this over your corn pops because it will foam up like a rabid dog.)
*Pour over corn pops and stir to coat thoroughly. Bake at 250° for 45 minutes taking out to stir every 10 minutes or so.
Pour out on waxed or parchment paper, break up with spoon into smaller globs and let cool.

Make more than one batch because folks gobble this up!
Note: you'll want to take care of the pans, spoon and any drips on the stovetop right away because it will cement on.

Pecan Tassies

I made a double batch of these little cuties this afternoon. They smelled wonderful and although I didn't have one, they are taste tester approved!

Crust
Beat together until creamy:
1/2 c (1 stick) butter (no substitutes)-softened
3 oz cream cheese -softened
Add 1 c flour and beat until well combined. Chill for 30 minutes or more.

Once chilled, divide into 24 one inch balls and put them in the bottom of 24 ungreased mini muffin tin wells (for one batch). Use thumb to squish down the middle and use fingers to pull dough up the sides to form tiny pie crusts.

(Left side-dough balls/Right side-formed into crusts)


Filling
1/2 c chopped pecans
1/2 c packed brown sugar
1 egg
1 tsp vanilla
dash of salt

Spoon filling into crusts until about 3/4 full.

Bake in 325° oven for 35-40 minutes or until filling is set and crust is browned. Cool a little and then remove to a wire rack to cool completely.
Teeny little pecan tarts just in time for Thanksgiving planning!

French Toast Fingers

Mix 8 oz cream cheese, 1 egg yolk and 1/4 cup of sugar until smooth. Set aside.

Cut the crusts off 24 slices of packaged white bread.(Save the crusts and heels for stuffing or bread pudding!)

Roll out each piece of bread as thin as you can with a rolling pin. Not too thin or it will tear.

Spread each piece of bread with a bit of the cream cheese mixture (and I also added a little strawberry jam).

Roll them up jelly roll style and put 'em on a cookie sheet.Mix up 3/4 c sugar and 1 TBS of cinnamon. Put in a shallow bowl.

Melt 3 TBS of butter and brush on rolls. Then roll them in the cinnamon and sugar mixture until thoroughly coated.

Cover and put in the freezer for at least 2 hours or up to two months. If you opt for the longer than overnight, remove them once they're frozen and put them in a freezer container. When you get ready to eat them, remove them from the freezer and bake for 15-20 minutes in 400° oven until golden brown. Serve warm with a little powdered sugar dusted over the top.

Yum!

Note: There aren't 24 slices of bread in a loaf. You'll need two. I realized this too late and substituted light wheat bread. They tasted fine, but they had too much texture.

Yummy Apple Dumplings

Peel and core 2 medium size Grannie Smith apples. Cut into 8 wedges. Wrap each wedge in refridgerated crescent roll (2 tubes). Cover and seal completely

Put dumplings in greased 9x13 pan.

Mix 1/3 c melted butter and 1 cup sugar. Pour over dumplings.

Carefully pour 3/4 c Sprite, 7Up or Sierra Mist (not diet) around dumplings (not on).

Sprinkle with cinnamon and/or nutmeg and bake at 350° for 30-40 minutes.

Great served warm with vanilla ice cream!

Asian Cole Slaw

Put a 16 oz bag of cole slaw mix (I like the tri colored kind) in a bowl. Add:

2 pkg Oriental flavor ramen noodles (crunched up) (save the flavor packets for dressing)
1 can Mandarin oranges (save 1/4 c of liquid)
2/3 c toasted sunflower seeds
1/2 c chopped green onions
4 oz slivered almonds

(In the past I have also added finely chopped Craisins, shredded carrots and chopped chicken to make it a complete meal)

Dressing:
2/3 c veg oil
1/4 c cider vinegar
1/3 c sugar
2 flavor packets from the soup
2 TBS soy sauce

Since you don't add the dressing until just before you serve it, I make the dressing in a little container and take it with me if I'm going to someone else's house or if I make it ahead at home.

Molly Bees Caramel Banana Bread

Mix together:
2 c flour
1 tsp baking soda
1/2 tsp salt

In another bowl mix:
1 c brown sugar
1/2 c butter

Then add:
2 beaten eggs
1 tsp vanilla
2 1/2 c mashed ripe bananas

Add liquid mixture to flour mixture and stir until well combined.

Add 1 package of Kraft caramel bits (they're in the choc chip aisle) and stir well.

Divide batter into 2 well-greased loaf pans.
Bake at 350° for 60-65 minutes until toothpick comes out clean.
Cool for 15 minutes in pan and then remove to wire rack.

Lemon Chicken Bake

Lemon Chicken Bake

Put in 9x 13 pan:
1.5# chicken legs and thighs
1# potatoes (baby ones or fingerlings are good but I used a mix of white and sweet that I had on hand) chunked up
5 peeled garlic cloves -whole

Mix:
1/4 c Kraft Spicy Italian Salad Dressing (I suspect any italian would work)
1/2 c chicken stock (I just melted a bullion cube in 1/2 c hot water)
1 TBS honey

Drizzle over stuff in the pan. Top with a lemon cut into 8 wedges.

Bake at 400° for an hour or until the chicken and potatoes are tender. EASY AND YUM x 1000!

Before

After

(I mashed the roasted garlic cloves up with my potatoes and garnished with roasted lemon!)