Caramel Corn

1/3 cup un-popped popcorn
1 Tbsp oil
1/2 cup butter
1/2 cup light brown sugar
1 tsp vanilla
1/4 tsp baking soda

Pop popcorn in oil. Remove all of the un-popped kernels.

Melt butter in a medium saucepan over medium heat. Add sugar and stir until thoroughly mixed. Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat. When it reaches a boil allow it to cook for 3 minutes without stirring on medium heat. Add vanilla at the 2.5 minute mark and mix. 
At the 3 minute mark add the baking soda.

Drizzle the caramel mixture over the popcorn.  Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered. Pour the popcorn out onto a cookie sheet covered with aluminum foil. Allow the caramel corn to cool prior to serving.

Salted Caramel Fudge

1/2 cup butter
14 ounces sweetened condensed milk
1 cup packed dark brown sugar
2 tablespoons light corn syrup
1 cup white baking chips
1/2 teaspoon coarse sea salt

Line 8” square baking pan with foil; coat with cooking spray. Melt butter in medium saucepan over medium-low heat. Stir in sweetened condensed milk, brown sugar and corn syrup. Cook over medium heat until sugar is melted and mixture comes to a simmer, stirring frequently. Reduce heat to low. Simmer 10 minutes, stirring constantly, until mixture begins to thicken (you will begin to slightly see the bottom of the pan while stirring).

Remove from heat; let stand 30 seconds or until bubbles stop. Stir in baking chips; let stand 2 minutes. Stir until melted and smooth. Pour and spread into baking pan; sprinkle with salt. Refrigerate 2 hours or until firm.

From: King Soopers



2 cups sugar
1 cup shortening (or margarine)
2 eggs
2 cups buttermilk
2 tsp baking soda
5 tsp baking powder
7 cups flour
dash salt
2 tsp vanilla

Mix sugar, shortening and eggs thoroughly and then add alternately buttermilk and dry ingredients and vanilla. Chill overnight. Roll in figure 8 and bake until lightly brown in 400 degree oven.

-Mary Carlson, Bethesda Lutheran Church Cookbook

Yield: need to ask…

Connor made these the week after Christmas 2010. He used shortening and a buttermilk substitution.

Mounds Bar Cake

1.5 cups water
1 cup quick oatmeal
0.5 cups shortening
2 cups sugar
2 eggs
1 cup flour
0.5 tsp salt
1 tsp baking soda
0.5 cup cocoa
1 tsp vanilla

Icing Ingredients
1 cup powdered sugar
2 cups flaked coconut
2 Tbl butter
0.5 cup milk

Preheat oven to 325

Bring water to boil, stir in oatmeal and set aside. Mix shortening, sugar and eggs in large bowl. Add oatmeal to mixture and mix on medium until smooth. Add flour, salt, baking soda, cocoa, and vanilla. Mix well.

Grease and flour 9 x 13 pan. Bake for 40 to 45 minutes until toothpick inserted in the center comes out clean.

After the cake is done immediately make the icing. In a small sauce pan combine milk and butter. Heat at medium/high until melted. Add powdered sugar and coconut. Bring to boil, stirring continuously until thickened, about five minutes. Spread evenly on warm cake.

Allow cake to cool before serving.

Amy’s family has been baking this cake for as long as she can remember. (A long time!) Remember this can be eaten for breakfast, as part of a heart-healthy diet. It does have oatmeal in it!

WeightWatchers PointsPlus: 5 per 2×2 inch square

Surprise Ice Cream Pie

1 pint Vanilla Ice Cream

2 cups Whoppers – Malted Milk Balls
8 oz Cool Whip – Whipped Topping
1 Home or Ready-made Graham Cracker Crust

Crush Whoppers in blender. Beat ice cream and 1 cup crushed Whoppers until smooth. Pour into graham cracker crust. Combine Cool Whip and remaining Whoppers. and spread on top. Freeze until ready to serve.
Serves 6: Carolyn, Dan, Amy, Erin and Connor with leftovers. Carolyn made this when we visited her in the summer of 2008. We all asked for this recipe.

Cream Cheese Mints

2 ounces cream cheese, softened
1/4-1/2 teaspoon Peppermint Oil
2 cups confectioners sugar (add more if mixture is sticky)
Icing Color
Granulated sugar

Blend cheese with Peppermint Oil* and color; mix in sugar, knead until mints are firm. Add additional sugar if needed. Roll in balls, place one side in a small amount of granulated sugar, press sugar side down in candy mold (unmold at once), or flatten with bottom end of glass on waxed paper.

* Start with 1/4 teaspoon and add a few drops at a time to reach desired flavor. Flavor will intensify as mints stand.

Yeild: 72 patties.

Amy makes this for all major family events.