Carmel PuffCorn

1 Package (9 Ounces) Puffcorn (I Used Old Dutch)

1 cup Butter (not Margarine)

1 1/4 cup Brown Sugar

2/3 cups Light Corn Syrup

1 teaspoon Baking Soda

Preheat oven to 250º.

Pour the puffcorn into a large roaster pan.

Combine butter, brown sugar, and light corn syrup in at least a 2-quart sauce pan. Cook on medium heat until mixture has melted, about 4 to 5 minutes. Once mixture has melted, add the baking soda. Stir until combined. This will foam up a lot.

 Pour the caramel mixture over the puffcorn and stir until well coated.

Place in oven for 45 minutes, stirring  every 10-15 minutes.

Remove from oven, pour onto waxed paper and break apart. Let cool and then break into individual bites.

Enjoy!!

Lemon Brownies

With lemons being so plentiful here in Yuma, this recipe is a must have. Lemon treats have never been my favorite but with the fresh lemons, mmmmmm.

Lemon Brownies

1 cup butter softened

1 1/2 cup sugar

2 tbsp lemon zest

4 large eggs

2 tbsp fresh lemon juice

1 1/2 cups flour

1 tsp baking powder

LEMON GLAZE

1 1/2 cups powdered sugar

3 tbsp. fresh lemon juice

4 tbsp. lemon zest

Preheat oven to 350 degrees and line a 9x13 baking pan with parchment paper.

Using a large bowl, whisk together the flour and baking powder. Using a mixer, beat together the butter, sugar, lemon juice and lemon zest until light and fluffy.  Beat in eggs, one at a time until combined

Gradually beat in the dry ingredients until combined. Pour batter into the baking pan and bake in the oven for 25-28 minutes or until a toothpick comes out with moist crumbs.  Do not over bake. 

Allow to completely cool on the counter!

Using a large mixing bowl, whisk together the powdered sugar, lemon juice and lemon zest until combined.

Pour the glaze over the lemon bars and spread evenly.

Allow to set overnight so the frosting sets.

*Recipe found on Kitchenfunwithmy3sons

Sloppy Joe's

Sloppy Joe’s like mamma made

1 pound ground beef

1/4 cup chopped onion

1 teaspoon prepared yellow mustard

3/4 cup ketchup

1/2 tsp chili powder

1 Tbl. sugar or more if you like it sweeter

salt to taste

3/4 cup water

In a medium skillet over medium heat, brown the ground beef, salt, pepper, and onion. Drain off liquids.

Stir in mustard, ketchup, chili powder,water, and  sugar; mix thoroughly. Reduce heat, and simmer until liquid is about gone.

Serve on warm buns.

Pineapple Coconut Cake

This recipe makes a large cake which is perfect for a potluck or family gathering. It's so good that there will be none to take home, so you better set a piece aside before you put it on the serving table. 😋

Pineapple Coconut Cake

1 box of lemon cake mix

1 can of crushed pineapple

3.5 oz package of instant vanilla pudding

1/2 c. milk

16 oz cool whip

2 1/2 c. shredded coconut

Make the cake mix according to the box and pour it into a big 11x17 cookie sheet or two 13x9 dishes. Bake according to box directions. Remove from oven and poke holes all over the cake with a fork. When it's still warm spoon the pineapple and juice on top of the cake. Let it cool completely. Mix instant pudding with 1/2 c. milk until nice and smooth. Fold in your cool whip. Spread it over the top of the pineapple, and then sprinkle coconut all over the top.

Refrigerate for several hours or over night. Cut and serve.

Carrot Cake dip

This yummy treat is great as a dip on some cinnamon crisps, vanilla wafers, or a spread on your morning bagel or english muffin. The recipe can be halved so you don't indulge in too much of a good thing.

8 oz softened cream cheese
2 cups shredded carrots Not the bagged, they are too thick
1 1/2 cups powdered sugar
1/2 cup chopped walnuts
1 tsp vanilla extract
1/2 tsp cinnamon 
1/8 tsp nutmeg

1. In a medium mixing bowl, combine cream cheese and powdered sugar with a hand mixer.
2. Add in remaining ingredients and stir to combine.
3. Refrigerate until serving. Enjoy!

Better Bits o Brickle cookies

Better bits o Brickle cookies

1 c softened butter

1 c granulated sugar

1 c packed  brown sugar

1 1/2 tsp. vanilla extract

1/2 tsp. salt

3 eggs

3 1/4 cups all-purpose flour

2 tsp. baking soda

2 tsp. cream of tartar

1 package HEATH BITS 'O BRICKLE Toffee Bits

Preheat oven to 375°.  Lightly grease cookie sheet or line with parchment paper. 

Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits. Drop by heaping teaspoons onto prepared cookie sheet. Flatten slightly for a crispier cookie. 
Cookies are crispy on the outside and chewy on the inside. 😊

Bake 8 to 10 minutes, depending on oven or until lightly browned.

OMG Good Cookies

OMG these are good cookies

my own concoction/recipe.

3/4 cup softened butter NOT margarine

3/4 cup shortening

1 1/2 c brown sugar

1 1/2 c white sugar

1 Tbls. vanilla

2 eggs

3 1/2 c flour

2 tsp salt

2 1/2 tsp baking soda

16 ounces of chips ( I used partial bags of various chips, white and chocolates) or however many you like. I like a lot of chips in my cookies. 😀

Mix butter, shortening, vanilla, sugars well. Add eggs one at a time until well blended. Add flour, salt, soda and mix well. Then add your chips.

Using a small cookie scoop place dough at least 1 1/2 inches apart on greased cookie sheet or use parchment paper. They do spread. Pat down slightly if you like flat crispy cookies. Which is what I do. 

Bake at 375 for 10 to 11 minutes.
Let cool slightly on cookie sheet before removing them.

 Cool on wire rack, or waxed paper which is what I do. Then enjoy melt in your mouth cookies.

Makes over 6 dozen depending on how big you make them. This recipe can be cut in half. But it’s so good you really will wish you didn’t.