Stir all ingredients together and heat to boiling, stirring occasionally. Reduce heat and simmer for 15 minutes. Serve with a dollop of sour cream and cheese cubes. Great with tortillas or baked pita bread.
…cause what we need right now is more SUGAR!! I know, I know. But there is one recipe that this time of year doesn’t work without…Molasses Crinkles. No, I mean it. Just the smell of these coming out your door–will bring the kids in.
But then, you don’t have to share. :]
1 cup sugar
3/4 cup butter
1/4 cup molasses
Cream together, then add:
2 cups flour
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
2 tsp. baking soda
Roll 1 inch dough balls in sugar and place on ungreased cookie sheet. Bake at 350 for 8-10 minutes. Leave on pan a few minutes before moving to cooling rack.
Cream butter and sugar. Add eggs and vanilla. Add dry ingredients slowly. Drop on ungreased cookie sheet and bake at 350 degrees fro 8 minutes. Allow to rest on pan for a minute or two before removing to cool.
When completely cool, spoon about 1-2 tsp. of filling on back side of one cookie and press another cookie to form a sandwich. Note: Add a few drops of color to filling for a holiday touch.
So, have you been on the lookout for an incredibly good caramel popcorn recipe? This one is gonna knock you over…
No…really. These are that good. And if they were that good and a pain to make—it still wouldn’t be worth the trouble. But the good news is that they are chewy and soft and have the best flavor I’ve ever tasted–for a popcorn ball–and they are fast and EASY. I’m serious. I promise I wouldn’t make them otherwise. Are you ready?
Caramel Popcorn Balls
2 cups packed brown sugar
2 cups corn syrup
1 cup butter
2 tsp. salt
Large bowl of popcorn (about 6 quarts)
Heat brown sugar, corn syrup, butter and salt to simmering. Boil rapidly for 2 minutes.
Pour over popcorn and stir until all the popcorn is covered.
Allow to rest until cool enough to handle.
Cover hands with sandwich bags and form into balls. Cool completely. Wrap individually in plastic bags.
I always plan to give these away at the door to trick or treaters that I know–but it never happens. We usually don’t have any left! So I say…just eat them…
What are YOU passing out for Halloween treats tomorrow?
The weather is still fabulous here–in the high 60’s today. Hard to believe that it was snowing hard, a week and a half ago. The nice thing is that if you want to be outside, it’s crisp and wonderful. But if you need to work in the house, it feels great to throw the windows open and keep going. Perfect weather for sorting out the garage…or making pumpkin cookies…or molasses cookies…or popcorn balls. Yikes–luckily, it’s also perfect weather for taking long walks! Looks like I’m going to need them.
This is a great recipe that is just as easy to make in a large batch as it is to scale down. Any leftovers keep and reheat really well too.
15 lbs medium potatoes
3 small cans Cream of Chicken Soup
2 cubes butter
2 pints sour cream
3 cups shredded cheddar cheese
1 T. Onion flakes
2 tsp. chicken bouillon granules
2-3 cups Corn Flakes-moderately crushed
2 T. melted butter
Boil potatoes in salted water. Drain. Cut into cubes–I run them through a french fry cutter–it works great. Make sauce with the remaining ingredients–except corn flakes and 2 T butter. Pour sauce over potatoes in a large bowl and mix well. Transfer into greased roasting pan or two Pyrex 9 x 13 baking dishes. Put crushed corn flakes into a Ziploc bag with butter and mush the bag until the flakes look slightly damp. Sprinkle over potato mixture. Bake at 350 degrees for about 40 minutes for 1 large pan or 25 minutes for two smaller pans. Frightfully good!
What is your favorite pot luck food to bring to parties?