Sunday, December 23, 2007


This is the wonderful recipe of Grandma Marjorie Knight. What would a Christmas be without the little foil-wrapped treats. Grandma always did such a masterful job with this candy. Enjoy!

Spread evenly in a buttered 9X13" buttered pan:
1 bag chocolate chips or 2 Hershey almond bars chopped

In a heavy saucepan bring to boil over medium heat:
2 sticks butter (no substitute)
1 c. sugar (granulated)
3 T. water
1 T. light corn syrup

Boil 5-6 minutes over medium high heat - to a temperature of 300* stirring constantly. Pour over chocolate chips completely cover chips but do not stir. Let stand over-night. Place in refrigerator 2-3 hours then break into pieces. Keeps best in refrigerator. I don't leave mine overnight but refrigerate then break into pieces when cold.

Thursday, December 20, 2007

Noelene's Christmas Puffs

For me this is a long awaited recipe. Until this week I have only been treated to this little treasure when dear Noelene C. makes them for Christmas and she and Kent come around with their friendly, Christmas greetings and treats. You have to trust me on this one since many of you may not have been as fortunate to taste these. Make them!! Delicious, fast, easy, unique. . . just what we all need these last few days before Christmas. Now, having said that there may be one very big stumbling block, the key ingredient. Not easy to find but trust Noelene to do just that and gift me with 3 bags of corn puffs-Krogers hulless Corn Puff Poppers-extreme BUTTER. Just snacking on these alone made my hips groan as they started spreading. This is what you start immediately hunting down, hopefully you can find them in Arizona at Fry's, Utah will be Smith's and Oregon maybe Fred Meyer's. You need 2 bags for one recipe "batch". SLK is already stopping by a Fry's on the way home from work to purchase more bags.

2 bags (8 oz. each) corn puffs (avoid chesse puffs!)

1 lb. (4 sticks) butter

2 c. sugar

1/4 c. water

Place puffs in two large pans, a turkey roasting pan is great.

Mix butter, sugar and water in large heavy saucepan. Bring to boil over medium high heat stirring constantly. Boil for 7 minutes stirring constantly unless you need to quickly grab your camera and take a picture of what you're doing for your blog but be quick about it. I think I boiled mine 7.25 minutes for good measure.
Pour this delightfully, buttery concoction over the puffs and try to stir and coat well, not easy.

Now don't get to caught up with too much stirring because if you're quick you can rush to the sauce pan and scrap out the leftover buttery concoction. Once it cools it's really hard and you just have to soak the pan and then clean it. But if you get to it in the still-kinda-soft stage you can drag your spoon or even your nails around and have a party. Am I making you kind of sick. Too bad.

Now as it cools you can break it into pieces of appropriate size, whatever that is and then bag and give to delighted friends, family and neighbors. But, if while breaking apart into appropriate size you find one of these gooey bunches with extra goo, don't break it apart, it has your name on it for being the go-to girl or boy that made this and you get to eat it.

I'd love to hear from you if you make this. Merry Christmas all. Thanks for sharing Noelene!

Thursday, December 13, 2007

Bread Pudding

I'm of the opinion that if you like French toast, you'll like bread pudding. It's old fashioned for sure but a good, easy dessert that is especially welcoming on a cold night. I was toying with trying a new "chocolate" bread pudding recipe but couldn't make myself do it. Hope you enjoy it. . . I did tonight.

Bread Pudding

6 slices good bread (good use for stale bread)
1/2 stick melted butter
1/2 c raisins
4 eggs beaten
2 c milk
3/4 c sugar
1 1/4 t cinnamon
1/8 t nutmeg
1 1/2 t vanilla

Butter a 9X13" baking dish. Cube bread and place into dish. Drizzle melted butter over bread and sprinkle evenly with raisins.

Combine in bowl, eggs, milk, sugar, cinnamon, nutmeg and vanilla. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up the egg mixture. I like to let the bread soak while preheating the oven to 350 degrees.

Bake for 45-55 minutes or until the top springs back when lightly tapped and browned. I like to serve it warm but room temperature or cold from the refrigerator is okay too. Serves 8

Sunday, December 9, 2007

Caramel Popcorn

Caramel Popcorn

6 quarts popped popcorn
1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla

Preheat oven to 250. Place popcorn in a large roasting pan that's been coated with non-stick spray. In a large pan, melt butter over medium heat. Add sugar, syrup and salt. Bring to a boil while constantly stirring. Let boil for 5 minutes without stirring. Remove from heat and add soda and vanilla. Gradually pour over popcorn, mixing until well coated. Bake for one hour, stirring every 15 minutes.