Mother Goose Popcorn

Mother Goose Popcorn

1 C sugar
3 Tbsp water
6 Tbsp butter
2 tsp vanilla
food coloring of your choice

Put all in saucepan and bring to a boil. Pour over 4 quarts popped corn and stir until well coated and it goes sugary

Cranberry Slush

CRANBERRY SLUSH:
There are two versions - the original and the fast. We always do the fast version and it’s fantastic.
Original Recipe:
- 1 lb cranberries
- 2 cups sugar
- 2 cups water
- 2 quarts cranberry juice
- 2 quarts ginger ale

Cook cranberries, sugar and water until thickens. Run through collander. Add 1 quart cranberry juice. Freeze. When ready to serve, mash up frozen cranberries with 1 quart cranberry juice and 2 quarts ginger ale.



Quick Recipe:
- 4 cans whole cranberry sauce
- 3 quarts cranberry juice
- 2 quarts ginger ale

Run 4 cans of whole cranberry sauce through collander. Add 2 quarts cranberry juice. Freeze. When ready to serve, mash up frozen cranberries with 1 quart cranberry juice and 2 quarts ginger ale.

Crockpot Peppermint Hot Cocoa

The Ingredients:
serves 10-12 people.


For the basic peppermint hot chocolate:


--3 cups nonfat dried milk
--1 cup powdered sugar

--3/4 cup cocoa powder

--1/4 tsp salt

--1/2 cup chocolate syrup

--1 to 2 tsp peppermint extract (my kids thought 2tsp was too strong.)

--7 cups water

--marshmallows and candy canes for garnish


for a "mocha":

--pour the cooked hot chocolate over a shot of espresso or a half-cup of very strong coffee


for an "adult drink":

--omit the peppermint extract and pour the hot chocolate over a shot of Peppermint Schnapps



The Directions.


I used a 4 quart crockpot.


Combine the dry ingredients into your crockpot and stir with a spoon. Squeeze in a half-cup of chocolate sauce, and add the peppermint extract. Add the water, a cup at a time, and stir well. The chocolatey mixture will be bubbly and look powdery. It's okay---it will cook together.


Cover and cook on high for 2-3 hours, or until completely hot. Serve with marshmallows and candy canes. If serving to guests, keep the pot on low with the lid off, and provide a ladle. If kept on warm, the hot chocolate will not stay warm enough.

Cranberry Brie Pizza

Cranberry Brie Pizza

1 8 oz. can crescent rolls

3/4 C whole berry cranberry sauce

8 oz. cubed Brie cheese

1/2 C chopped pecans or walnuts

Preheat oven to 425. Use a lightly greased pizza pan or a pizza stone. Unroll crescent rolls and separate into triangles. Arrange on pan with tips towards the center and lightly press together. Forming a circle with the dough. Bake 5 minutes or until lightly brown. Remove from the oven and sprinkle with pieces of Brie. Spoon the cranberry sauce over the cheese. Top with pecans. Bake an additional 8 minutes or until cheese is melted and the crust is golden brown. Cool 5 minutes and cut into wedges or squares.

Popularity: 3% [?]

Pumpkin Chocolate chip muffins

Pumpkin Chocolate Chip Muffins
from Mel B.

1 2/3 c. flour
1 c. sugar
1 T. pumpkin pie spice**
1 tsp. soda
1 tsp. baking powder
1/4 tsp salt
2 eggs, slightly beaten
1 c. pumpkin puree
1/2 c. butter, melted and cooled slightly
1 c. chocolate chips

Mix first six ingredients together in large bowl. Make a well and add eggs, pumpkin and butter. Mix just until incorporated, then fold in chocolate chips. Pour into greased muffin tin (or use muffin liners). Bake at 350 degrees for 20-25 minutes. Don't overbake or they will be dry!

**My tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and woila! - you have the equivalent of 1 teaspoon pumpkin pie spice (and it is much cheaper than buying it premade). So for this recipe, you would need to triple the above amounts to equal one tablespoon pumpkin pie spice.

Hot Apple Cider

Hot Apple Cider

1 gallon apple cider

1 1/2 C orange juice

1/2 C brown sugar

6 cinnamon sicks

12 whole cloves

12 whole allspice

Mix together and bring to a boil. Simmer at least 30 minutes. The longer it simmers, the better it gets!

As it brews longer it will form a “sludge” at the bottom of the pan - I just add more cider, let it brew a while longer and you are good to go!

Carmel apples

The top tip for making caramel apples according to Rhonda, who got the tip from the Rocky Mountain Chocolate Factory, is to sand the apples before dipping. Yes - use sandpaper to rough up the apple.

Guess what - it works!! I used a fine grade of sandpaper and then washed them and the caramel stuck great!!



I was able to dip 10 medium size granny smith apples and had enough caramel left over to fill an 8 x 8 greased pan.

2 C brown sugar

1 C corn syrup

1/2 C butter

1 can sweetened condensed milk

Combine the first 3 ingredients. After butter is melted stir in the milk.

Cook to soft ball (230degrees). Stir constantly.

Stir in vanilla.

Remove from heat. Dip apples into the caramel, then roll in nuts if desired.

Let set up on a cookie sheet. Place in refrigerator if needed. After completely cooled you can drizzle with chocolate and cover with toppings.

Suggested toppings: sprinkles, crushed Oreos, mini M & M’s, mini chocolate chips, chopped nuts, crushed candy bars.

Popularity: 7% [?]

Carmel apple slices

Money Saving Tips: Making your own caramel is inexpensive. Use condensed milk for a slightly sweeter and cheaper version. Again, almost any apple is good here. I used Golden Delicious.
Caramel Apple Wedges:
Estimated Cost: $2.00 for 16 wedges
2 apples, cored, with skin, cut into 8 wedges each,
1/4 to 1/2 teaspoon corn starch
For Caramel:
1/4 cup butter
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup corn syrup
1/4 cup sweetened condensed milk or cream
pinch of salt
1/4 teaspoon of vanilla
Pat apples dry with paper towels. Sift a tiny smidgen of cornstarch over cut side of apples to help absorb moisture. You don't want to taste it, so don't put too much. Set aside briefly. Line a cookie sheet with waxed paper and coat with no stick cooking spray.
In a medium saucepan, melt butter over medium heat. Add remaining ingredients, except vanilla and apples. Stir until mixture boils. Reduce heat, cover with lid and cook for about five minutes, watching closely. When mixture has come together and is caramel colored, remove from heat. Spoon sa bit of caramel over each wedge. Sprinkle with chopped peanuts, Reese's pieces, or whatever you desire, and place on prepared waxed paper. Eat them gooey, or store in the fridge for about 10 minutes and eat immediately after