Snickers Caramel Corn

Holy Popcorn Batman!!! We have a winner!! You know what bugs me?  I went to the store to get some snickers bars the other day, and the 8 pack of fun size are now a 6 pack.  Ugh! Remember when it used to be a 10 pack for a dollar?  And on sale, you could really get a smokin deal. Now we are getting 4 less candy bars and paying more money.  Whats this world coming to!

I found this recipe on my dear friend's blog. I've been so excited to try it.  I tell you what... you want to host the party of the year?  Serve this popcorn!  Just beware that it will go fast, so make sure to keep it comin'.

Snickers Caramel Corn

1/2 cup butter
1/4 cup light corn syrup
1 cup brown sugar
2 teaspoons vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon salt
12 cups air-popped popcorn

12 fun size Snickers

Preheat oven to 300 degrees F. Line a baking sheet with foil and spray with non-stick spray. Slice candy bars in half lengthwise, then into thirds.

In a pot, melt butter over medium heat. Add in sugar and corn syrup, whisking until dissolved, then let simmer (without mixing) until mixture begins to bubble – about 4 minutes. Cook over medium heat for about 4 minutes more until caramel is amber in color, this time stirring every 30 seconds or so in order for the sugar to not burn.

Turn off heat and whisk in vanilla, salt and baking soda. In a large bowl, add popcorn.  Drizzle sauce all over and stir well, to coat. Fold in candy bars, then spread popcorn on the baking sheet. Bake for 15 minutes, flipping every few minutes. Remove from oven. Let cool completely, if you dare.  

You can also top with more snickers pieces.  It was a little too much for me. I just enjoyed the popcorn by itself.

Variation:  I mindlessly added white sugar instead of brown. So I just also added 1 tsp of molasses to the pot to cook with the other ingredients.  It tasted great!

Rocky Road Fudge

Today's recipe came from my mother. It's super easy! It only takes a couple of minutes to make.  I apologize for not having a picture.  I made it so many times over the holidays and for some reason, never took a picture! But I guess no picture is better than no post right? 

When I first made this, I was thinking the chocolate would melt the marshmellows a little but,  It doesn't. This is a very chunky fudge.  But super yummy! Enjoy!

Rocky Road Fudge

2 cups semi sweet chocolate chips 12 oz pkg

1 can 14 oz sweetened condensed milk

1 tsp vanilla

3 cups mini marshmellows

1 ½ cups coarsely chopped nuts (almonds )

Line 13x9 baking pan with foil and grease lightly

Microwave chips and milk in a large microwave safe bowl (uncovered)

On high for 1 minute. Stir. Chips may retain shape. If necessary, microwave at additional 10-15 secind intervals, stirring until smooth.  Stir in vanilla. Fold in marshmallows and nuts

Press mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan. Remove foil. Cut into pieces.

Cheesecake filled Chocolate Dipped Strawberries

I have to admit, I saw this recipe on pinterest and had to try it! My mom had a great idea to use our families cheesecake recipe as the filling instead of what the other person suggested.  Great idea mom!  These things are so heavenly!!! No kidding.  They are also addictive, I ate 6 just on the way to drop off a few to some friends. 

The first time I made them, I forgot the cool whip and so I made my own with whipping cream.  It didn't turn out too well.  The whipped cream was too heavy and I ended up adding too much of it.  Bummer!  They were still good. I took them to a family party and they were gone with in minutes.  I'm talking, an entire platter.  Granted we had about 30 people there!

So I made a second batch the next day and voila! They were perfect.  One other thing I learned as I made the different batches, is that it is SO much easier to dip the strawberries with the stems still on.  I tried to dip them last, the first time and in order to get a good enough grip I had to hold the strawberry low enough that I burnt my fingers on the chocolate multiple times.  So dip them before you core them!

You will also want to chill them in between each step.  If makes things so much easier to handle when the chocolate is solid and the cheesecake filling isn't too soft.  It's a little bit of a process, but super easy and super worth it!!!

Cheesecake filled Chocolate Dipped Strawberries

3-4 pints of large strawberries

1/2 brick of dipping chocolate (like almond bark, Or whichever you like)

One recipe of Cheese Cake  (just the filling)

Wipe strawberries clean with a damp paper towel.  Don't rinse them, because the water will make them sweat and go bad faster once the chocolate is on.  Make the Cheese Cake filling and chill it in the fridge while you are doing the other steps. 

Put a cookie sheet or a plate in the freezer to chill it for a few minutes. On low heat, slowly melt chocolate over the stove in a small pot.  Stir frequently.  If it starts to get clumpy, turn off heat and stir vigorously.  That sometimes helps.  It will burn if you have the stove on too high.

Pull out the cookie sheet.  Begin dipping the strawberries half way into the chocolate.  Lay them on the chilled cookie sheet to harden the chocolate. When done dipping, put the pan or plate back in the fridge or freezer to completely harden the chocolate.  (not necessary steps, just faster that way. ) You can also use wax paper on the cookie sheet to keep them from sticking.

When the chocolate is nice and solid, pull them out and gently core them with a small sharp knife.  Do this, by cutting around the stem area into the strawberry.  It should pull out in a cone shape. Discard stems.

Put the cheesecake filling into a pastry bag or plastic bag and cut the corner of the bag off (you don't need a big hole) Pipe the filling into the strawberry as full as possible.  Chill them again for a few minutes.  Then drizzle with more chocolate. Chill again. They are now ready to serve! Or eat yourself!!

Scrumptious Peanut Butter Balls

Today, we get to have a guest post!  My dear friend Stephanie brought these little guys over to me last night.  They were the perfect bedtime treat.  I was feeling a little defeated yesterday, with sickness, house cleaning etc going on.  She was so inspired to bring them over. They totally hit my craving spot and made my day! Thanks Steph.  I asked her this morning if we could post it on my blog.  I'm so glad she said yes!  Here is our Guest Post-er Stephanie....(In her words)

This recipe tastes SO yummy!  However, it may drive some of you crazy!  You see, I just made it up and added this and that as needed, so the measurements are simply my best guess.  So, I apologize for that.  Had I known that my 'recipe' was going to be posted somewhere I would've been very meticulous in keeping track of the measurements.  But, here ya go:

Scrumptious Peanut Butter Balls

1 Box -- Graham Crackers (the box I used is 14.4oz)
3 Cups -- Creamy Peanut Butter (really anywhere between 2 1/2 cups to 3 1/2 cups)
1 Cup -- Powdered Sugar (this amount would be the minimum)
Chocolate (I used chocolate candy bars because I had them on hand, but chocolate chips would work great too)
Sprinkles (Obviously these are optional, but we like sprinkles at our house)
Wax Paper


First you crush the graham crackers.  I put mine in a large Ziploc bag and beat the crackers with a rolling pin!  Noisy, right!?  That was my plan.  My 3 year-old was taking a late nap on the couch (which makes bedtime a nightmare at this house) and he is very hard to wake up.  It took a while, but the rolling pin noise eventually did the trick : )  Then I poured the graham cracker crumbs into my fancy blender and within seconds there were 0 little lumps.  So, if you have some aggression to get out, need a work-out or need to wake someone up.....use a rolling pin.  Otherwise, your blender would probably do a lovely job.


Pour the graham crackers into a mixing bowl and add in the powdered sugar.  Stir this mixture until it is well blended. 


Then add the peanut butter.  Add about a 1/2 cup at a time and then stir it well to really work the graham cracker mixture into the peanut butter.  This is the hard part....you are going to need to taste it along the way.  I know, this is like torture, but you've got to do it.  If it is tasting like straight peanut butter, you need to add more powdered sugar to sweeten it up a bit.  The 'dough' is ready when you can form a ball without it crumbling to pieces.  You don't want it to be too sticky though.  If it feels a little too sticky, you can add some more powdered sugar.  It is important to make sure that it is very well blended.


Place a sheet of wax paper on a cookie sheet (or whatever type of plate or platter you'd like to use) and start forming your peanut butter balls.  I did mostly small nickel-sized ones this time.  But you can do golf ball or even softball-sized ones if you want....whatever makes you happy, hahaha!  You can easily get 140 small bite-sized peanut butter balls out of this batch. 


Next melt down the chocolate.  I used a large Symphony bar and one other medium sized chocolate bar and I didn't use it all.  I basically splatter-painted the peanut butter balls with chocolate.  That was fun for me.  You could also dip the peanut butter ball in the chocolate to cover it completely. 


If you want to use sprinkles, make sure you get them on there while the chocolate is still soft so that the sprinkles will stick.


I prefer to put them in the refrigerator before eating so that the chocolate can harden.


I hope you enjoy these as much as I have!  Let me know what you think : )

Here are two of her cute boys helping out.

Delicious Chocolate Chip Cookies

Funny Story, no lie...  My girlfriend Stephanie calls me up and says, " Hey what ya doing right now."  I said, "I'm making cookies, do you guys want to come over and make some with me."  She says, "Really? I was calling you to see if you wanted to come over cause I'm making cookies."  Then she says " what are you making them for?" I say, "for the Relief Society Meeting tonight, I didn't sign up but figured I'd take some anyway." She says "ME TOO!  What kind are you making?"  Me- "Chocolate chip!" Her- "No way" Lots of laughter.  I mean really what are the odds! So then she says "have you started yet, I just softened the butter."  I said,."yeah, I am softening the butter right now."  Hilarious!!!   So she dropped by a plate for me on her way out, and I traded her with a plate of mine. Also, to top off the randomness... my daughter was playing at a friends house, and the friends mom brought her back with a plate of chocolate chip cookies for us! I had planned on making up a plate for them, but my batch was not quite done yet. Ahh I haven't had chocolate chip cookies in months. So weird that the three of us were making them all at the same time.

I wish I could take the credit for this recipe.  These cookies are SO yummy!  All the credit goes to my Aunt.  This is her recipe.  These cookies are rockin!  I've got a list of tips below to help out in the process of constructing the perfect chocolate chip cookie.

Chocolate Chip Cookies

¾ C. sugar

¾ C. packed brown sugar

1 C. butter

1 tsp. vanilla

1 lg. egg

2 ¼ C. all-purpose flour

1 tsp. baking soda

½ tsp salt

1 C. coarsely chopped nuts (optional)

1 C. semisweet chocolate chips

Preheat oven to 375 degrees. Beat, with electric mixer, sugars and butter. Add vanilla and egg. Beat well. Stir in flour, baking soda and salt. (dough will be stiff). Stir in nuts and chocolate chips. Drop by rounded tablespoons about 2 inches apart on baking sheet. Bake for 8-10 minutes. Do not over bake. 1-2 minutes and remove from baking sheet onto wire cooling rack.

Freezing Tip: If you would like to double the batch and freeze the dough, you can do so.  I drop them onto a greased cookie sheet, the same as above, except I put them really close together.  Put the pan into the freezer.  When cookies are frozen.  Then take them off and place them into a zip lock bag and freeze.  Then take out as many as you need and thaw them. Then bake as instructed above.

Baking Tips: Use real butter

It's better to under cook the cookies and let them sit on the baking sheet for a couple of minutes out of the oven to finish hardening.

Chocolate chip cookies should be slightly rounded. If not, read below...

Chocolate chip cookies are flat and spread.  Causes: Butter was too soft or partially melted. Under-measurement of flour, dough placed on a hot or warm cookie sheet.

Chocolate chip cookies don't change shape and are hard:  Causes: Over-measurement of flour.

Rice Krispy Treats With a Twist

Rice Krispy Treats are one of those things where you just can't stop at one, for me.  I could eat a whole pan with out batting an eye.  I wanted to make something fun with my kids today and decided to get a little creative.  I usually like my krispy treats the plain ol' fashioned way, but I really liked these.  The main thing to remember is to refrigerate them before serving.  That way the chocolate gets a chance to solidify. I bet these would even be yummy at the just about frozen stage. If you like them messy, just eat them straight from room temperature. Either way... delectable!

Rice Krispy Treats With a Twist

3 Tbsp Butter

1 Bag of big marshmallows

6 cups Rice Rrispies

about 3 cups chocolate chips

1 cup toffee pieces (like heath)

In a pot, on medium heat, melt butter, and add marshmallows. Stir constantly until marshmallows are melted.  (be careful not to let them burn)  When melted, immediately remove from heat and stir in Rice Krispies. When well combined pour into a greased 9 x 13 pan (I use butter).  Press down firmly making sure that it spreads evenly.  

In a microwave safe bowl, melt chocolate chips.  (30 seconds, then stir.  Put in for 15 more seconds and stir... and continue at 15 second intervals until melted) 

Spread over the treats and top with toffee pieces

Tip:  To keep the mixture from sticking to your hands, coat hands with butter. 

Chocolate Layer Pie

This cake/pie has many names. Some call it Better than Robert Redford, Other names aren't so appropriate... I was joking that since Robert Redford is so not our generations "hunk" that we should rename it to Better than Justin Bieber or something. Ha ha.  Anyway, I just like the name, Chocolate Layer Pie.

My sweet mother-in-law found this recipe for me one Thanksgiving. Looking back, I don't know how she knew this is what I wanted, with the vague description I gave her.  She was asking what I wanted for my Thanksgiving pie, and I told her I tried this one pie one time that was delicious and gave her about 2 details about what I remembered.  She found the very one for me.  Oh it is so good!!!

The recipe says to use a 9 inch pie pan. This time, I doubled the recipe and did it in oblong pans for a funeral dessert.  Either, way, it still tastes the same! Plain ol' delicious!!!

Chocolate Layered Pie

1/2 cup chopped pecans                          

1 (5.9 ounce) package instant choc. pudding mix

1/2 cup butter, melted                               

1 1/2 cups milk

1 cup all-purpose flour                              

2 cups frozen whipped topping, thawed

1 cup frozen whipped topping, thawed

1 (8 ounce) package cream cheese

1 cup confectioner's sugar

Directions

1.  Mix together pecans, melted butter, and flour.  Pat into the bottom and up the sides of a 9 inch pie plate.  Bake at 350 degrees F (175 degrees C) until lightly browned.  Remove from oven, and set aside to cool.

 2.  In a mixing bowl, blend 1 cup whipped topping, cream cheese, and confectioners sugar until creamy.  Spread into cooled crust.

3.  Whisk together pudding mix and milk.  (You may want to add up to a half cup more milk if you like your pudding really creamy) Spread evenly over cheese layer, and then spread remaining whipped topping on top.  Chill 1 1/2 to 2 hours.

Can crush oreos, crushed Heath bar, toffee pieces or shaved chocolate on top



Mohaffe's Mooshey Brownies

I have to admit, I have never made homemade brownies before in my life. I was always too intimidated to try it.  And making them from the box was so easy. I am so glad that my viewers asked for a brownie recipe.  It encouraged me to try something new.  I took them to a family dinner and asked everyone to be honest on what they thought of the brownies.  Everyone loved them and thought they were delicious. Some even said that they are the best brownies they have ever tasted!  I'd say we have a winner people!

I got this recipe from a friend of the family. I'm not sure where she got the name from.  I loved these brownies. I have to say the recipe looked a little complex at first but it was super easy to make.  There are a few steps to it, but don't let it intimidate you. They are actually really simple. I didn't add chocolate chips or nuts to mine. I don't think I will ever make brownies from a box again! I am sold on homemade brownies. The flavor is 10 times better than even the best boxed ones out there.

Mohaffe's Mooshey Brownies

Mix:

2 C. Sugar

1 1/4 C. Flour

1/2 C. Cocoa

1 tsp. Salt

1 tsp Baking Powder

set aside.

In another bowl combine:

2 cubes melted Butter

1 tsp. Vanilla

4 whipped eggs

Fold liquid mixture into the dry mixture until combined.  Mixture will be lumpy. (at this point you can also add in a bag of chocolate chips or nuts if you want.)  Pour into a 9 x 13 greased pan.

Mix

1 (8 oz) pkg Cream Cheese

1/2 c. Powdered Sugar

2 Tbsp. milk

Dot on top of brownie mixture, then swirl with knife.  Bake at 350 degrees for 25-35 Minutes .

Tip: the best way to see if the brownies are done is to insert a toothpick into the center of the brownies. If it comes out clean. They are done.

Tip: to cut brownies, the best way is to use a cheap plastic knife. It gives it a nice smooth cut without making it crumble.

Husband Catcher Cookies

Happy Valentines Day Everyone!!! Back in my single days, we used to call valentines day "Singles Awareness Day."  Isn't it so true?  It's the day that tells the world whether you are taken or single. Gotta love it. I was one of those that never had a valentine on Valentines Day.  True story. My very first Valentine was my husband.  I wouldn't have it any other way either! In an effort to keep from getting sappy... I'll get on with the post. :)

I went to visit a friend of mine in Utah one day. She and her mom were making these cookies. I asked her what they were called and she told me, "Husband Catchers." Ha ha, I love it! They are so good, they'll take away the "single" stamp you've got on your forehead.

These have got to be my favorite cookie ever!  The caramel in these really makes the cookie fabulous. They are delish! I'm not sure where she got this recipe but I'm glad she shared it with me! If you are single...give it a try. Maybe it'll work.

Husband Catcher Cookies

2 1/2 c. all purpose flour

3/4 c. unsweetened cocoa

1 tsp. baking soda

1 c. sugar

1 c. firmly packed brown sugar

1 c. softened butter

2 tsp. vanilla

2 eggs

1/2 c. chopped pecans (optional)

48 Rolo (caramels in milk chocolate), unwrapped 9 oz. pkg.

4 tbsp. sugar

Heat oven to 375 degrees. Lightly spoon flour into measuring cup and level off. In a small bowl, combine flour, cocoa, and baking soda; blend well.

In a large bowl, beat 1 cup sugar, brown sugar and butter until light. Add vanilla and eggs; beat well. Add flour mixture, blend well. Stir in 1/2 cup of the pecans.

For each cookie with floured hands, shape about 1 tablespoonful of dough around 1 Rolo, covering completely.

In a small bowl put in 4 tablespoons sugar. Roll cookies in sugar and place 2" apart on an ungreased cookie sheet.

Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheet to cool on wire rack.

Cocoa Roasted Almonds

Its day 4 of Valentine's Week! This one is a great chocolaty treat to sit and snack on while you watch a movie and snuggle with your sweetheart.

I had a friend ask me to make her some Cocoa Roasted Almonds one day. I had never made them. I browsed around and didn't find a recipe that I liked, so I decided to just add to the

Cinnamon Roasted Almonds recipe that I have.  Next time I would add a little more salt to bring out the Cocoa flavor more.  These are really yummy!

Cocoa Roasted Almonds



1 egg white

1 teaspoon vanilla

3 cups whole almonds

1/2 cup white sugar

1/2 cup brown sugar

1/4 teaspoon salt ( I would use about 1/2 tsp)

2 Tbsp Cocoa powder

1/4 cup melted butter cooled

Preheat oven to 250 degrees.  Lightly beat the egg white and add vanilla.  Beat until slightly frothy. Add the nuts, and stir until well coated. Add the butter, stir to coat.  Mix the sugars, salt and cinnamon and sprinkle over the nuts.  Stir to coat, and spread evenly onto a 10x15 inch cookie sheet.

Bake for 1 hour and 15 minutes. Stir every 20 minutes. Allow to cool and store in an airtight container.

Chocolate Covered Strawberries

Its the week before Valentines day! This week I want to share with you some recipes to show your Valentine that you have been thinking of them. Nothing says love and romance like a Chocolate covered strawberry right?  I love these things!!! I really think that I could eat them all day.  They are so much easier to make than people realize.  Here's a couple tips and ideas on how to make them. 

When choosing your strawberries, make sure to get the large bright red ones if you can.  They just look so pretty when they are huge and covered in chocolate. Also I originally was going to say you can use pretty much any type of chocolate, but I found one today that you can't use.  I had some left over Christmas candy that I figured I could melt down and use.  Just a word for the wise... those chocolate oranges still have an orange flavor even though they say milk chocolate on them!  Not so good mixed with strawberries!  Just warning ya. 

For the most part, if it's milk chocolate or semi sweet chocolate chips or even the chocolate almond bark... it works.  Also if you want to use white chocolate, the same thing applies. White almond bark or white chocolate chips works great.  I think I like the white chocolate ones the best.

Chocolate Covered Strawberries

A Pint of Large strawberries

About a cup of melted chocolate

When melting the chocolate, you can use a double broiler if you have one. I don't, so I just cook it right on the stove and it works fine. I like to use a small frying pan. You do have to have the stove on very low!!  You also have to stir almost constantly to prevent burning. When the chocolate is melted hold the strawberry by the leaves over the pan.  With a spoon, pour the chocolate over the strawberry (or you can dip the strawberry in the chocolate). Leave a little bit of the strawberry showing at the top. Hold over the pan to let the excess drip off. Place on a plate and refrigerate for about 5-10 minutes. This allows the chocolate to harden quickly. I then like to drizzle the opposite color of chocolate on top to give it some character. Put back in the fridge until time to serve.