Candy
Halloween is upon us so if you are like us we are going to get-togethers as well as hosting them! I found this recipe on Pinterest and made it for two gatherings that we went to over the weekend. This recipe is very simple, makes a ton and stays well overnight! This is great to serve at your parties or also to give to your next party host/hostess. Salty, sweet and crunchy all things I love!!
INGREDIENTS
1/2 bag of pretzel sticks (from a ten ounce bag)
2 1/2 cups honey nut Cheerios
2 1/2 cups corn Chex
1 cup peanuts
1 (12 ounce) package of candy corn M&M’s
2 cups candy corn
1 package Ghiardelli white chocolate melting chips (12 ounces)
DIRECTIONS
In a very large bowl combine all of the ingredients EXCEPT the chocolate and set aside. In a microwave safe bowl add the melting chips and melt according to package directions. Pour melted chocolate over the cereal mix, stirring well until your mixture is evenly coated with chocolate. Spread mixture on two large cookie sheets lined with wax paper to cool. Once completely cooled break into pieces and serve. If you are going to store this be sure to store this in an airtight container.
Enjoy!
This recipe is so addicting! Crunchy, chocolatey, peanutty, what more can I say… so good! This will make a terrific gift around the holiday or for any occasion! You will have lots of friends with this snack, not to mention it is so much cheaper to make than to buy. If you want to get really fancy you can also drizzle white chocolate over the popcorn after the chocolate is dry and set.
INGREDIENTS
2 bags of microwave popcorn popped (I used Orville Redenbacher’s Natural Simply Salted bags, whole grain)
You want about 12 cups of popcorn
1 1/2 cups of nuts (I used peanuts but you can also use pecan or cashews)
1 cup packed brown sugar
3/4 cup of butter
1/2 cup light corn syrup
1 teaspoon baking soda
1 12 ounce bag of chocolate Ghirardelli melting wafers
1 disposable large roasting pan
DIRECTIONS
Preheat oven to 250 degrees. Spread popped popcorn and nuts into your large roasting pan. In a heavy saucepan combine brown sugar, butter and corn syrup. Cook over medium heat for about 8 minutes or until mixture comes to a boil. Continue to boil and stir for two minutes. Remove from heat and add the baking soda. Pour warm mixture over the popcorn and nuts and stir well coating all of the popcorn. Bake 60 minutes stirring every 15 minutes. Remove from oven and spread nuts and popcorn over wax paper. Do not break up the popcorn. Allow to cool completely.
Once cooled, melt the chocolate according to package directions and using a fork generously drizzle the chocolate over the popcorn and let stand for 3-4 hours or until chocolate is set.
Break into pieces and serve! Store in an airtight container.
Enjoy!
If you read my grilled breakfast pizza post last week you know some friends and I had a girls weekend at our friend Cathy’s lake camp in Northern NH. Well I only told you part of the story about us talking about how full we were from a big breakfast and late lunch. What I did not tell you is that we all wanted something a little sweet, so what do three girls lakeside decide to do? Skip directly past dinner and go right to dessert! Yup, that’s exactly what we did and it was damn good! These campfire cones are so simple and can be made a million different ways! We all had something a little different but we all agreed they were fantastic. These can be made over a campfire or on your grill over medium heat. I wish I had thought to take a picture of all of our candies we used but go ahead and picture all of the zillion combinations!
NOTE: Make sure you fill the cone as much as possible!!! Depending on what you are adding into the cone cooking time may vary slightly. We used mini candies that I think could have cooked a little longer or slice the candies in half before putting in the cone.
INGREDIENTS
(Any combination)
Sugar cones (this is a must)
Mini marshmallows
Mini chocolate chips
Peanut butter chips
Crushed walnuts
Maraschino cherries
Butterscotch chips
Nutella
Bananas
Crushed pineapple, Drained
Mini chocolate candies such as peanut butter cups, snickers or even peppermint patties.
Tin foil
DIRECTIONS
Take one sugar cone and fill it to the very top with your favorite combinations of candies. Wrap in tin foil and roast over medium heat on your grill or campfire for about 2 1/2 minutes per side. If you are using small candies they take just a little longer. Remove from heat, remove foil, serve warm.
Enjoy!
It is true, you really can get delicious, silky, chocolately fudge in five minutes, plus fridge time!! This fudge was all done in the microwave and with ingredients I already had on hand. This will make a great gift around the holidays or for any day of the year! Jim brought this to some of the guys in his NH Guard unit and I brought some to the high school and all of the taste testers agreed these were a keeper. I have already had several requests for the recipe!
INGREDIENTS
3 cups milk chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1/8 teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts, I used walnuts but you can also you pecans or any other mix in you would like.
DIRECTIONS
Line an 8×8 inch pan with foil and spray with non stick spray. Set aside. Place milk chocolate chips, sweetened condensed milk, butter, salt and vanilla in a large microwave safe bowl. Microwave on medium heat until chips are melted and ingredients are well combined. This takes about 3-5 minutes depending on your microwave. Stir 2 to 3 times during the microwave process. Once everything is melted and mixed remove, from the microwave and stir in the nuts. Mix well and pour into your prepared pan. Put the pan into the fridge to set up and firm. I let mine set up for a couple hours. Remove from fridge cut into small bite size squares and serve!
Enjoy!
This comes from www.skiptomylou.org
This is another Pinterest find! Some days I feel like I can get lost in that Pinterest black hole. Most of what I make from there turns out very well. This recipe is no exception and is made so simple with the Kraft caramel bits that melt so easy in the microwave! I brought some of these into work and let me tell you these did not last long. The recipe was given out after the first bite!! I will say these do take a little bit of time but are so simple!
INGREDIENTS
1 bag of Kraft Caramel Bits
2 Tablespoons of water
1 bag of Ghiradelli melting chips (I used dark chocolate)
Ritz Crackers – original
Chopped pecans
DIRECTIONS
Place the caramel bits in a microwave safe bowl with the two Tablespoons of water and melt in the microwave until the caramel is smooth. This takes about 2 minutes in my microwave. Once the caramel is melted, let it sit until it gets a little on the firm side or the caramel will just run off the cracker. Once the caramel is thick enough place a small amount of the caramel on one side of a cracker and top with a second cracker and place on a baking sheet lined with parchment paper. Continue to do this for each cracker. When you are done making the caramel crackers place the baking sheet in the fridge for about 20 minutes to firm the caramel a little more. Once they are set up, take them out of the fridge and place the chocolate melting chips in a microwave safe bowl and melt the chips in the microwave until melted and smooth. Taking one cracker at a time dip them into the melted chocolate covering the entire cracker with chocolate. Let the excess chocolate drip off the cracker and place back on the parchment paper and sprinkle with the chopped pecans. Do this for each cracker and place back into the fridge to set the chocolate, this takes about 30 minutes. Remove from fridge and store in a Ziplok bag in the fridge until ready to eat!
Enjoy!
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