Cracker Jack Popcorn

Cracker Jack Popcorn

** Best served with fireworks! **

1/2 cup Honey
1/4 cup Butter
3 qt. (12 cups) popped Popcorn
Peanuts

Preheat oven to 350 degrees

Melt honey and butter together. Mix with popcorn and peanuts. Bake at 350 degrees for 5-10 minutes or until it begins to get crispy. Cool.

Jo and John's Pumpkin Cookies

Jo and John's Pumpkin Cookies



2 3/4 cup Flour
1 1/3 cup Oats
1 tsp Baking Soda
2 1/2 tsp Cinnamon*
1/2 tsp Salt
1 tsp Nutmeg*
1 tsp Ginger*
1 tsp Cloves*
1 c. Butter, softened
1 c. Brown Sugar
1 c. Sugar
1 Egg
1 tsp Vanilla
1 c. Pumpkin puree
Optional: 1 c. m&ms, Chocolate Chips, Peanut Butter Chips, Raisins, etc.

Preheat oven to 350 degrees

Combine flour, oats, baking soda, cinnamon, salt, nutmeg, ginger and cloves. In separate bowl, beat together butter, brown sugar, sugar, egg, and vanilla until fluffy. Add to dry mixture alternately with pumpkin. Fold in remaining ingredients. Drop on lightly greased cookie sheets and bake at 350 degrees for about 12 minutes.

* You could substitute 2 Tbsp Pumpkin Spice for these spices (see http://vannessrecipes.blogspot.com/2016/10/making-your-own-pumpkin-spice-blend.html )

Chinese Noodles Chocolate Candy

Chinese Noodles Chocolate Candy

 

4 cups Semi-Sweet Chocolate Chips
4 cups Butterscotch Chips
2 8.5-oz cans of Chinese Noodles (Chow Mein)
1 jar or can of Cocktail Peanuts (optional)

Melt chips in pan until melted to a smooth paste, stirring constantly. Remove from heat. Add noodles and nuts. Drop by spoonfuls on greased trays (or waxed paper) or spread in buttered dish. Chill.

Notes:
* The chips can be melted in double boiler fashion, with a bowl set on top of a pan with boiling water. It is very easy to burn the chips if you melt them in a pan directly on the stove. They can also be melted in the microwave.
* It can be really difficult to cut the candy into pieces when it's spread in a buttered dish. It's worth the extra effort to drop by spoonfuls.

Cherry Glaze Dessert

Cherry Glaze Dessert



Graham Crackers, 20 or so
1 cube (1/2 cup) Butter, melted
1/2 cup Sugar

1 large Philadelphia Cream Cheese
1 pint Heavy Whipping Cream
1 cup sifted Powdered Sugar
2 cans Comstock Original Country Cherry ready pie filling

Preheat oven to 200 degrees

Crush crackers* with rolling pin in plastic bag. Combine with butter and sugar; spread in bottom of 9x12 inch Pyrex pan. Bake at 200 degrees for 10 minutes. Cool.

Beat the Cream Cheese. Add powdered sugar; mix. Whip heavy whipping cream and fold into the cream cheese mixture. Pour over the graham cracker crust. Spread cherry pie filling on top. Chill overnight, or until set.

From Grammie Cressy

* see Tips and Tricks for Crushing Cookies for helpful suggestions

Oreo Ice Cream Cake

Oreo Ice Cream Cake




Large package Oreo Cookies
1/2 gallon Vanilla Ice Cream (or Cookies n' Cream)
16 oz. Cool Whip

Allow ice cream and cool whip to sit out for a bit (to soften). Crush oreos for crust*. Spread cookies in the bottom of a 9x13 inch pan.
Mix ice cream and cool whip. Spread ice cream mixture over crust and sprinkle with additional Oreos, either crushed or pieces.
Freeze to set.


* For tips on crushing cookies, see Tips and Tricks for Crushing Cookies

From Grammie Cressy

Tips & Tricks for Crushing Cookies

Tips & Tricks for Crushing Cookies

Tons of recipes call for crushed cookies and it’s not often that you find packages of cookie crumbs or crushed cookies lining your grocery store aisles. So, what do you do? That’s easy. Simply buy a package of the cookies that are needed to make the recipe and get to work crushing them yourself. It’s a fun task that’s easy to do. Plus, your kids will have so much fun crushing the cookies.

Many of you have food processors that have the ability to crush cookies into different size pieces. However, if you don’t have a food processors, there’s no need to fret. As long as you have a rolling pin or hammer and a freezer bag, you’ll be well on your way to having cups full of crushed cookies to add to your recipes.

How To Crush Cookies

1. Pour the desired amount of cookies into a freezer bag with a zip-top closure. Remove the air from the bag and securely seal.
2. Place the filled bag on a flat surface and flatten the bag to create a single layer of cookies.
3. Place a dish towel over the bag. This will help to lessen the chances of the bag tearing or ripping when crushing.
4. Take a rolling pin and roll over the bag of cookies. Continue rolling over the bag until you have reached the desired size pieces of cookie crumbs. If you don’t have a rolling pin, simply use a hammer but be sure to tap the bag gently until you have reached the desired size pieces of cookie crumbs.

Cookie crumbs come in handy for all sorts of desserts such as pie liners, dough add-ins, and even ice cream toppers. So, the next time a recipe calls for cookie crumbs, follow these steps and within minutes you’ll have tasty crumbs that will add a whole new dimension to your desserts.

(from http://www.howto-simplify.com/2011/04/tips-tricks-crushing-cookies.html )

Peanut Butter Balls

Peanut Butter Balls

1 1/2 c. Peanut Butter
3/4 c. Honey
1 1/2 c. dry Milk Powder
1 c. Oats

Optional: Raisins, Chocolate Chips, Nuts, Coconut

Mix all ingredients and roll into bite sized balls. Add optional ingredient(s). Refrigerate until firm.