Jello Popcorn Balls

Ingredients:
1 cup corn syrup, light
1 cup sugar
1 pkg jello (any flavor)
1 cup un-popped corn
Directions:
1. Pop popcorn in an air popper and set aside.
2.  Combine corn syrup, sugar and jello and boil for 3 minutes.
3.  Pour mixture over popcorn and shape into balls.

Change flavor for different holidays.

Funeral Potatoes

Ingredients:
32 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans cream of chicken soup
2 cups sour cream
1 1/2 cup grated cheddar cheese
1/2 cup melted butter
1/2 c chopped onion
2 cups finely crushed corn flakes
2 Tbsp butter/margarine melted

Directions:
1. Grease 9 x 13 baking dish and preheat oven to 350
2. In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
3.  Gently fold hash browns into mixture.
4.  Pour mixture into pan
5. Combine crushed corn flakes and the 2 Tbs of melted butter and sprinkle on top of potato mixture.
6.  Bake for 30 minutes.

If wanting to, you can use cubed potatoes instead of hash browns but you will need to 

increase time to 55 minutes.

Lime Sherbet Punch

Ingredients:
2 quarts lime sherbet
2 liters ginger ale
1 (46 oz) can pineapple juice
Lemon Slices
Lime Slices
Maraschino cherries

Directions:
1. In a punch bowl, add quarts of lime sherbet (wait till it's pretty well melted)
2.  Add ginger ale and pineapple juice.
3. Decorate with lemon and lime slices and some maraschino cherries.

Soft Caramels

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

1 cup light corn syrup

1 can sweetened condensed milk

Directions:

1. Melt butter in saucepan over medium heat. Add the sugars and corn syrup, stirring constantly.

2. After the sugars are dissolved, add the can of sweetened condensed milk. Boil to soft ball stage (24o f) and then let it get a little hotter. The degrees and times can vary, so be careful not to overcook the caramel. It will harden very quickly if you have over cooked it. 

3. Pour into a greased 9x13 pan and let sit for a couple of hours. 

4. Cut caramels and keep in an airtight container.

Puppy chow

Ingredients:

Large rice or corn chex cereal

1 box Golden Grahams cereal

1 lb coconut (opt)

1 lb slivered or sliced almonds (opt)

3 cubes margarine

2 cups white kayro syrup

2 cups sugar

1 bag tiny baking m&m's

Directions:

1. In a large bowl mix together chex cereal, golden grahams, coconut and almonds.

2. Cook together margarine, kayro syrup, and sugar. Bring to a boil and let boil for 3 mins.

3. Pour over cereal mixture and mix together

4. Let dry on wax paper

5. Sprinkle with tiny baking m&m's

tip: wait for it to cool before you sprinkle with m&m's

Pumpkin Cake Roll

Ingredients:

3 large eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

3/4 cup flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

1 cup finely chopped nuts (optional)

Filling:

1 cup powdered sugar

6 oz cream cheese

4 tbsp margarine

1/2 tsp vanilla

Directions:

1. Beat eggs on high speed for 5 mins. Gradually beat in sugar.

2. Stir in pumpkin and lemon juice.

3. Sift together flour, baking powder, cinnamon, ginger, nutmeg and salt. 

4. Fold into pumpkin mix

5. Spread on greased and floured jellyroll pan. Top with nuts (opt)

6. Bake at 375 for 15 mins.  Turn on towel sprinkled with powdered sugar.

7. Roll cake and towel together lengthwise. Cool

8. Unroll and spread with filling. Roll up and chill

Sugar Cookies

Ingredients:
2 3/4 c. flour
1 tsp. baking soda
1/2 tsp baking powder
1 c. butter, softened
1 1/2 c. sugar
1 egg
1 tsp. vanilla


Directions:
1. Preheat oven to 375.
2. In a small bowl stir flour, soda and powder. Set aside
3. In a large bowl cream together butter and sugar until smooth
4. Beat in egg and vanilla
5. Gradually blend in dry ingredients.
6. Roll rounded tsp full of dough into balls and place onto un greased cookie sheet
7. Bake 8-10 mins or until brown. Let stand for 2 mins before removing to cool.

frost and decorate for different holidays

Carmel Popcorn

Ingredients:

1 Cup Butter (2 Sticks)

4 cups Brown Sugar (not packed)

2 cups light Karo Syrup

2 cans Sweetened Condensed Milk

*not Evaporated Milk

2 Teaspoons good Vanilla

8 to 10 quarts popped popcorn.

Directions:

1. Combine butter, sugar, karo syrup and stir well.  

2. Keep stirring over medium heat until sugar has dissolved.  

3. When mixture comes to a slow boil, add your condensed milk – keep stirring. 

4. Stir constantly until mixture comes to a soft ball stage.

5. Stir in vanilla and pour over popcorn, and stir to coat.

(Check to see if carmel is done)

Take a 1/2 cup measuring cup.

Fill it 3/4 full with COLD WATER

Take a tablespoon, dip it into the hot caramel that is boiling on the stove.

Drop that caramel into the COLD WATER.

With your spoon, try to bring all that caramel together to make a SOFT BALL.

If it won’t come together, and spreads out into the water…it’s not ready.

You might have to test it several times until it’s ready.

Brownie Pops

Ingredients:

1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)

Sucker sticks

10 oz chocolate-flavored almond bark (white and dark)

Sprinkles

Directions:

1. Line Medium Sheet Pan (or 9-in. by 13-in. metal pan) with a 13-in. piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack; cool 20 minutes or until still slightly warm.

2. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert sticks into centers of balls, mounding brownie around each stick to secure. Pinch each brownie ball where stick and top of ball meet.

4. Place almond bark into Small Batter Bowl; microwave according to package directions until smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Be sure to coat where stick meets brownie ball. Allow excess bark to drip off. Dip into reserved sprinkles and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and sprinkes. Let stand until set. Place into miniature cupcake liners.

Although the edges of the brownies are crusty, they don’t need to be discarded. Simply scoop the edges along with the center, and they’ll soften as they stand.  Wrap lollipops in cellophane, tie with ribbon.

Slow Cooker Brown Sugar Ham

Ingredients:
2 cups packed brown sugar
1 (8 lb) cured, bone-in picnic ham

Directions:
1. Spread about 1 1/2 cups brown sugar on the bottom of the slow cooker crock.
2. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit.
3. Use your hands to rub the remaining brown sugar onto the ham.
4. Cover, and cook on low for 8 hours.