Peanut Brittle

Micro wave Peanut brittle


Ingredients:
1 cup raw peanuts
1/2 cup white corn syrup
1 cup sugar
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon baking soda
1 teaspoon vanilla


Instructions:
Stir together peanuts, sugar, syrup & salt in 1-1/4 qt. casserole.
Place in micro oven & cook 6 min., stirring well after 3 min.
Add butter & blend well
Return to oven & cook 2 to 3 min., more or until peanuts are golden
Add baking soda, vanilla & gently stir until light & foamy.
Pour onto greased cookie sheet & let cool.
When cool break into pieces & store in airtight container

Doesn't stick to dentures or teeth.

Christmas haystacks

Christmas haystacks


1 pkg. butterscotch chips
2 TBLS. creamy peanut butter
1 jar dry roasted peanuts (12 oz)
1 can (4 ounces) potato sticks

Mix Peanuts and potato sticks in large bowl.
Melt chips and peanut butter in micorwave, stir until smooth.  Add to peanuts and sticks and gently blend until well covered.
Drop by tablespoonfuls onto waxed paper. Refrigerate until set. Store in air tight container.

**I cut the recipe in half and used less peanuts and more sticks.

Easy Thin Mint cookies

Tastes just like the Girl Scout mint cookies.

1/2 block of chocolate almond bark
3 drops of peppermint oil
1 sleeve of Ritz crackers

In double boiler melt chocolate and add the flavoring. Stir well. Dip crackers one at a time to cover. Place on wax paper lined cookie sheet. Sprinkle with crushed peppermints or sprinkles of your choice. Cool to dry and keep in air tight container.

**To dip, I use a tweezers to drop into chocolate and take out, and a wooden spoon to guide cracker through chocolate. The tweezers leaves no tell tale mark on the cookie.

Pizza Crust

1 cup very warm water
1 package yeast
1 teas. sugar
2 Tbls. canola oil
2 1/2 cups flour
1 teas. oregano
1 teas. garlic powder
1/2 teas. salt

Dissolve yeast in warm water with the sugar. Let set for 5 minutes. Mix all ingredients together until dough forms a ball. Let rise in a warm place for 10 minutes. Divide dough in half. Roll out dough on floured surface and place on pan prepared with oil and corn meal. Repeat with the second ball.
Bake in 450º oven for 8 to 10 minutes, just until lightly brown. Top with favorite toppings and bake until cheese is bubbly and starting to brown. I freeze the second crust for a later time.

Mom's popcorn balls

Popcorn balls
Mix in kettle:
3/4 cup Br. sugar
1 T. vinegar
3/4 cup white sugar
1/2 c water
1/2 c white corn syrup

Add at 245º:
1/4 c butter


Add at firm ball:
1/4 t. soda
Pour all over and mix well to the
6 qts. popped popcorn (3/4 cup unpopped)

Boil sugar, water, syrup, vinegar until spins a thread (245 - 250). Put in butter. When forms a firm ball (250º-265º) in cold water stir in  soda, remove from heat and pour over popcorn stir until popcorn is coated. Form into balls. You will need to butter your hands and work quickly.

**The best popcorn balls you will have ever eaten.

Caramel apple muffins

CARAMEL APPLE MUFFINS

2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup (1/2 stick)  butter, melted
2 1/2 teaspoons cinnamon
2 teaspoons baking POWDER
1/2 teaspoon salt
1 egg, lightly beaten
1 cup milk
1 1/2 teaspoons vanilla extract
1/2 cup apples, peeled and finely diced
3/4 cup diced caramel candy squares

Preheat oven to 350 degrees F. Grease muffin tins


In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.

In another bowl, combine egg and milk. Stir in butter and vanilla extract. Add flour mixture and stir just to blend. Stir in apples and caramels. Divide batter evenly among prepared cups. Bake for 25 minutes or until tops spring back when lightly pressed.

Serve warm.

Makes 12 muffins.

Apple pumpkin bread

 Apple Pumpkin bread

Ingredients

    * 1-2/3 cups all-purpose flour
    * 1-1/2 cups sugar
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground cinnamon
        * 1/4 teaspoon baking powder
    * 1/4 teaspoon ground cloves
    * 1 cup canned pumpkin
    * 1/2 cup water
    * 2 eggs
    * 1/3 cup canola oil
    * 1 1/2 cup chopped peeled tart apples
    * 3/4 cup chopped peacans

Directions

    * In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in apples and walnuts.
    * Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. Yield: 1 loaf (12 slices).


Nutrition Facts: 1 slice equals 286 calories, 12 g fat (1 g saturated fat), 35 mg cholesterol, 273 mg sodium, 42 g carbohydrate, 2 g fiber, 5 g protein.