Krista’s Creamy Caramel Apple Dip

(Far right in picture)

½ Cup butter

8 oz. Cream cheese

¾ cup brown sugar

1 tsp vanilla

Cream together butter and sugar. Add vanilla and mix well. Better if made a few hours ahead to let flavor meld.

Serve with sliced green apples.

Snow Cone Syrup

(snow cone on right)

1 package Kool Aide
2 cups sugar
2 cups water

Bring to boil and boil for 2 minutes. Let cool and store in an airtight container.

Homemade Yogurt

1 gallon milk,

1 C. plain yogurt,

 8 pint jars,

1 Cooler, Cooking

Thermometer to 200 degrees,

2 or more Gal. water

Instructions: 1. Heat milk to 185-190 degrees.  (about 25-30 min oin med.)  Cool to 122-130 degrees. 

2.  Mix 1 C. Milk and 1 C. Yogurt in small bowl. 

3.  Blend.  Mix with rest of milk. 

4.  Pour into Pint Jars and put lids back on and tighten

5.  Heat 2 gal. water to 130 degrees. 

6. Pour water into cooler and add pint jars make sure jars are covered in water (at least 2” deep)

7. Let sit undisturbed for 4-5 hours.

8. Drain in cheese cloth for 10 min to remove whey.

9. Refrigerate until cold and enjoy!

You can stir in anything to flavor--vanilla, jams, honey, berries, be creative!

Quechee Inn Granola

4 cups oats (Original recipe calls for 1 1/2 cups, I like more.)

1 ½ coconut

2 c assorted chopped nuts (1 cup peanuts, 1 c. cashew and pecans)

½ c brown sugar (dissolve with 1 T warm water—just enough to make sauce)

½ c honey

2/3 to 1 c veg. oil (I use 2/3)

Mix everything together. Spread on two lightly oiled cookies sheets. Broil for 5 min. per sheet. (In my oven I put the cookie sheet on the middle rack so it doesn't burn.) Stir and put bake in for 5 more min if you want it be crunchy. (I only bake it once for 5 minutes because I don't like it as crunchy) Watch closely so it doesn’t burn. Let cook. Then add raisins or craisins. Serve with milk, yogurt, plain, with berries--really any way you like!

Cake Balls

What you need
1 batch of chocolate cake--baked as directed
1 container of frosting
1 tsp peppermint
Mint chocolate (I bought mine from Hobby Lobby) You need about 1 1/2 bags.

Bake the cake and let it cool completely on a rack. A very moist cake is ideal for this recipe. It's best to let it cool overnight at least. When it is completely cool, break the cake into a large bowl. Crumble it with forks or your fingers until it is in fine crumbs. All though I have made this when the cake is still warm, but it has too cool completely before you dip in the chocolate.
In a separate bowl, mix the frosting and the peppermint. Pour into the cake crumbs and mix with a spoon. Then continue mixing with your fingers, kneading and mixing until fully incorporated into the cake. Check to see if it will roll into a ball. It should: this makes a very malleable, easy-to-handle cake mixture. But if it needs a little extra moisture, you can add milk a spoonful at a time.
When the mix is completely done, cover with plastic wrap and refrigerate until firm. You can leave the mix refrigerated for several days at this point. I left mine in the fridge for about three days before making the balls. You could probably also freeze this.
Lay out a sheet of wax paper. Melt chocolate in a double boiler on low. When completely melted dip each ball into the chocolate using a fork to the extra chocolate drip off. Put on wax paper and let cool until chocolate is hard. Try not to eat them all. Serve to others.  :)

For more details and other ideas--check out these great sites! The show fancy cake pops and great decoration ideas.  The Kitchn  or Bakerella

Cheese Fondue

4 oz white grape juice
1 tsp. minced garlic
squeeze 1/4 of lemon (squeeze in another dish to avoid seeds)
8 oz swiss cheese grated
4 oz colby jack cheese
5 turns of pepper
A sprinkle of nutmeg

Warm over medium heat stirring constantly until creamy, careful not to get it too hot or it will clump and curdle. Pour into fondue pot and keep warm. Stir every few minutes to avoid over heating.

Serve with veggies, cracker, breads, anything that sounds good with cheese!

Butterscotch Fondue

By Shauna Eccles

1/2 c butter
1 c brown sugar
1/2 heavy whipping cream
1/4 c light corn syrup
1/2 tsp lemon juice
In a med. sauce pan over med. heat, melt butter and stir in the brown sugar, cream, corn syrup, and lemon juice. Bring to a boil, reduce heat and simmer 5 minutes, stirring constantly. Transfer to a fondue pot and keep warm over low heat.

Serve with doughnuts, angel food cake, strawberries, Oreo's, bananas, pineapple, cookies, marshmallows, Graham crackers, brownies, rice crispies, anything really!

Yummy Cheeseball

Mix together:
     8 oz cream cheese
     1/2 cup pineapple, drained
     2 tsp onion soup mix
     1/4 green pepper chopped finely
Make a ball with the above and roll in below:
     1/2-1cup finely chopped walnuts or pecans.

Serve with crackers.

Note: I double this and got 6-7 cheese balls out of this recipe.

Homemade Marshmallows

This is one our favorite family traditions. We love to make our own marshmallows and the have hot chocolate together. I usually make these the night before or the morning of--you don't need to cover them while letting them cool. I can store the excess for a couple of weeks in a ziplock bag.

• 3 packages (3/4 ounces) unflavored gelatin 
• 3/4 cup water
• 1/4 cup water
• 2 cups sugar
• 1 dash salt
• 2/3 cup light corn syrup
• 1 teaspoon vanilla 

Dusting powder: 
     1/2 cup powdered sugar 
     4 tablespoons cornstarch

• In a bowl, sprinkle the gelatin over 3/4 cup water. Let it sit until all the water has been absorbed, about 10 minutes.   

• Meanwhile, line a 9-by-13-inch cake pan (They turn out about an inch thick ) with nonstick foil or parchment. (not wax paper)--I like to dust my parchment with the dusting powder. For thinner marshmallows I use a jelly roll or cookie sheet. They turn out about 1/2" thick this way. 

• In a saucepan over medium heat, stir the sugar, salt, and corn syrup into 1/4 cup water for a few minutes until the sugar dissolves. 

• Increase heat to high, attach a candy thermometer to the pan, and boil until the mixture reaches 220° F.

• Quickly stir in the vanilla.

• Immediately pour the syrup mixture over the gelatin mixture, whisking constantly until the result is light and fluffy and has tripled in size. (15-20 min) --I just use my hand mixer.

• Scrape the mixture into the prepared pan and let cool at room temperature.

• Meanwhile, combine the powdered sugar and cornstarch to make dusting powder and sprinkle it onto a cutting board. When the marshmallow mixture is cool, turn it out of the pan onto the board.

• Dip cookie cutters into the dusting powder and cut out shapes--small cutters work best for hot chocolate marshmallows.  They turn out about an inch thick. I also use my kitchen scissors to cut them up into small squares. Just dip all stick edges into the dusting powder to prevent sticking.

 

Soft Caramel Popcorn

Pop 6 quarts of popcorn.  (3/4 cup of un-popped popcorn.)
Place in sauce pan:
1 cups butter/margarine
1/2 cup corn syrup
1 1/3 cup sugar
Bring to a boil and boil for 1 minute and 45 seconds. Remove from heat and add 1 tsp of vanilla. Poor over popcorn and serve. Great for first day or two. Keep in air tight container. Gets hard after a few days.

Coconut Cashews

These are great for salads or just plain to munch on. Crunchy cashews are coated with a sweet layer of toasted coconut. This distinctive tropical treat is nearly irresistible.   

Prep Time: 30 minutes

Ingredients:

·         1 cup granulated sugar

·         1/4 cup hot water

·         1/8 tsp cream of tartar

·         1/8 tsp salt

·         1/2 tsp coconut extract/flavoring

·         1 cup sweetened shredded coconut

·         1.5 cups toasted unsalted cashews

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 325 degrees.

2. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so be sure to stir it every 2 minutes until it is an even, light golden color. It will probably take 8-10 minutes, but monitor your coconut carefully.

3. Once the coconut is toasted, let it cool briefly, and then place it in a food processor or blender and pulse until it is finely chopped. Alternately, you can chop it by hand with a large heavy knife. You should have ½ cup of toasted coconut once it is finely chopped. If your coconut measures more than ½ cup, set aside the extra for another use.

4. In a small saucepan, combine the water, salt, sugar, and cream of tartar over medium-high heat. Stir until the sugar dissolves.

5. Continue to cook, stirring occasionally, until the mixture reaches 246 degrees on a candy thermometer.

6. Once the candy is at the proper temperature, remove immediately from the heat and stir in the coconut flavoring and toasted coconut. Add the nuts all at once, and stir with a wooden spoon until they are completely coated with the sugar-coconut syrup. Continue to stir until the it becomes difficult to stir and the syrup turns white.

7. Quickly turn out onto the prepared baking sheet. Separate the nuts and allow them to cool and harden at room temperature. Nuts can be stored in an airtight Ziploc bag at room temperature for several weeks.

Easy Fruit Dip

Fruit Dip
1 carton cool whip
1 small pkg instant vanilla pudding
1/2 can orange juice concentrate


Make pudding according to package directions. Mix pudding and remaining ingredients together. Chill in fridge before serving.

Monster Munch {Halloween Popcorn Mix}

Recipe by Our Best Bites

1 package Almond Bark (1 lb)

12 C popped popcorn (about 1/2 C kernels or 2 bags of microwave popcorn)

1 C candy corn

1 C dry roasted, salted peanuts

1/2 C Reeces Pieces

Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.

Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted. Pour over popcorn mixture.

Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.

Fruit Leather

Wash fruit, drain, half and pit. For every cup of fruit add 1 Tbsp. honey and 1/2 Tbsp. lemon juice. Heat slightly in large pot. Put in blender and blend until smooth.
Cover a cookie sheet in plastic wrap and spread fruit mixture onto cookie sheet. Spread about 1/8" thick.
Put into oven 140 degrees for 6-12 hours. Leave door on oven ajar while cookie (use a folded hot pad in corner of oven door to keep it open.)