Peanut Butter Popcorn

3 bags butter flavored popcorn (microwaved)


1/2 C. honey
1/2 C. corn syrup
1 C. sugar

*Mix together in a sauce pan on the stove.

1 C. Peanut butter
1 1/2 tsp. Vanilla

*Add last after removed from heat.

Directions:

Pop popcorn & pour into large bowl.

In saucepan, mix honey, corn syrup, sugar. Heat & boil for 1 min and 15 seconds.

Remove from heat and add vanilla & peanut butter.

Pour over popcorn & stir.

Really soft and yummy!

Yummy popcorn

1 box toffee popcorn (8 c.) I don't add this because I don't like it.
8 C. regular butter popcorn popped
1 small bag pretzels (12 oz)
1/2 bag mini marshmallows (I use the whole bag)
Skor bar (I wasn't able to find them this year so I used Heath bars)
1 bag white chocolate chips
1 bag milk or semi-sweet chocolate chips (I prefer milk)
2 Tbls vegetable oil

Take two cookie sheets and poor popcorn, pretzels, marshmallows, toffee popcorn and chopped up Skor bars over them. Mix them up so things are pretty evenly distributed.

Mix white chocolate & 1 Tablespoon vegetable oil, heat in microwave for 1 minute. Mix until chunks are gone. Drizzle over popcorn mixtures.

Mix milk chocolate & 1 Tablespoon vegetable oil, heat in microwave for 1 minute. Mix until chunks are gone. Drizzle going the opposite direction over the popcorn mixture. Let chocolate cool completely before eating.

Super yummy!

Maple Crock Pot Turkey Dinner

7 lb turkey breast (with skin and bones)
1/4 white onion (diced)
3 T butter
1 pan cornbread (8"x8", I used the jiffy)
1/2 tsp salt
1/8 tsp pepper
1/2 tsp thyme
2 sweet potatoes
1/3 C. good maple syrup
1/2 C. apricot preserves
8 oz. Chicken stock
1/3 C. honey

Cube cornbread. Saute onion in butter until transparent. Add salt, pepper, thyme, and cornbread. Place in the bottom of a 5.5 qt cock pot (I used a really thick heavy roasting pan with lid to cook mine in the oven, it worked great), add cubed sweet potatoes, and pour in chicken stock and half the maple syrup and preserves. Salt and pepper the turkey as desired and place on top of potatoes. Pour maple syrup over turkey. Cover and cook on high for 4 hours. Baste with honey after 2 hours. Brown turkey in broiler. Top with apricot jam to serve.

*This is soooo yummy. I added some seasonings to the top of our turkey (garlic powder, onion powder, sage, more thyme, kosher salt, and pepper).

I thought the cornbread would come out nasty, but it came out so moist and yummy!!!

Best Buckeyes

8 oz. cream cheese (at room temp)
14 oz. condensed milk
24 oz. peanut butter chips
1 cup. finely chopped peanuts (I make half with nuts and half without)
6 oz. semi-sweet chips (I prefer milk chocolate chips)
2 T. shortening


In a mixer: Beat cream cheese until fluffy. Beat in condensed milk.



In a heavy saucepan: melt peanut butter chips. Stir into cheese mixture & add nuts. Chill 2-3 hours. I think we shaped them into 1 inch balls first and then refrigerated them (can't remember for sure).

Melt chocolate & shortening.
Dip & refrigerate.

Microwave Fantasy Fudge

I know you're probably thinking I'm on crack right now, but this REALLY works! Fudge and I were like oil and water it just wasn't happening, until NOW! lol :o)

3 C. sugar (Don't use Walmart brand, it doesn't melt...use the pink bag!!)
3/4 C. butter
1 small can 5 oz. evaporated milk (about 2/3 cup)
1 bag of semi-sweet chocolate chips
1 jar 7 oz Jet-Puffed marshmallow creme
1 tsp vanilla

To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 minute (took me a little over that)or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5 - 1/2 min (I did 6), stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme continue as directed.

I dipped Oreos,Clementines, Maraschino cherries (must be drained and dried REALLY well), Big marshmallows, and gummy bears. Yummy!!! Enjoy!

Cranberry Walnut Bread

Plain, buttered, toasted, or dipped, this bread is Awesome! Definitely one to add to your bread making list. Or even to share as a Visiting Teaching gift...which is why I'm posting this. This is for you Jeanne!
(Probably not the best loaf to have taken a picture of. If you don't seal the ends just right, they pop open and look a little funny.)

My recipe comes from my copy of the "Bread Baker's Apprentice" that I asked for, for Christmas two years ago. It came recommended by the lady who taught the bread making class I took through the college. I don't know if this breaks a copyright, which it shouldn't because I don't make it just the way in the book...but just in case, I'm sorry. That'll cover it, right?

Cranberry Walnut Celebration Bread

Ingredients:

3 cups unbleached bread flour

3 T sugar

3/4 tsp. salt

3 1/2 tsp. yeast

1 1/2 T orange or lemon extract

2 large eggs lightly beaten

1/2 buttermilk (or any kind of full fat milk)

2 T butter

1/4 - 1/2 water

1 1/2 cups cranberries

3/4 cup coarsely chopped walnuts (I've used pecans before and it was fine, walnuts are better.)

1 egg whisked for the egg wash

Directions:

• Start by warming the milk in the microwave just to lukewarm, add the yeast and set the timer for 10 minutes.
• While you're waiting, beat the eggs in a small bowl and melt the butter.
• In your kitchenaid, mix the flour, sugar, salt ( you can wait until the end to add this if you are worried about killing the yeast).
• Add the eggs, yeast w/ milk, extract, and butter.
• Mix with the paddle attachment, adding just enough water to make a soft and pliable dough. It should be a little stretchy.
• Change to the hook and set the timer for 5 minutes, mixing on medium speed.
• Mix in the berries and nuts. If you like to soak your dried fruit, that's great, but make sure you strain them really well or it turns your dough pink and soggy. I know, because I've done it. The sogginess can be fixed but the color not.
• Proof for about 2 hours in an oiled bowl, covered.
• With a scale, or your eyeballs, measure out 3 balls about 6 oz. each and another 3 about 3 oz. each.
• Roll into "snakes" equal length, the smaller balls just a little shorter. Taper at the ends so it is fuller in the center.
• Braid the larger snakes, tucking and sealing the ends well.
• Do the same with the smaller; place on top of the larger braid and pinch the sides a bit. Sometimes it will shift and pooch on one side if you don' seal it well.
• Brush with the egg wash and let proof 90 minutes.
• Pre-heat oven to 325 and bake for 25 minutes; turn and bake another 25 minutes.
• Internal temp should register at 180-190...I prefer it at 180.

Good luck!

Sour Cream Crescent Rolls

1 c. sour cream

1 1/2 pack yeast

1/3 c. lukewarm water

1 c. butter softened

1/2 c. sugar

1/2 tsp. salt

4 c. flour

2 egss beaten

1. 
   
   Start by putting the sour cream in a double boiler, which I don't have. What I use is a deep sauce pan for the water and I have a small metal bowl that I float in the middle. Boil it softly until the edges are yellow. (Do other things while this is happening, it takes a little bit.)


2. 
   
   Wet the yeast with the warm water for 10 minutes.


3. 
   
   Mix butter, sugar, and salt in a mixer.


4. 
   
   Pour the sour cream over the butter mix and let cool to lukewarm.


5. 
   
   Mix in one cup flour.


6. 
   
   Add yeast and 1 cup flour; mix.


7. 
   
   Stir in the eggs and the remaining flour. With the dough hook, knead for about 5 minutes; 10 by hand


8. 
   
   Cover and refrigerate for 6 hours. (I've never done this part. I did stick it in the snow on Thanksgiving and it turned out fine.)


9. 
   
   Divide into 4 equal balls. Roll into a thin circle and cut wedges.


10. 
    
    Roll them into schnecken with the tip tucked under tightly.

Bake @ 375 for 15 minutes or until golden

I only make these once a year pretty much, and they are soooo worth it!