INGREDIENTS

6 apples, cored and thinly sliced

1 c. chopped white chocolate or white chocolate chips, melted

1/2 c. caramel sauce, warmed1/2 c. chopped pretzels

DIRECTIONS

On a large plate, arrange apple slices on top of one another.

Drizzle over melted chocolate and caramel sauce.

Top with pretzels.

After I posted my recipe for Hammie Sammies, my cousin, Phyllis emailed me with her version.  This one has mayo and Phyl is a great cook, so I’m sure it’s yummy!

I pound baked ham
1 dozen dinner rolls ( the Hawaiian rolls are too sweet for our taste).

I mix about 1/2 cup of mayonnaise and 1/2 cup salad dressing together .. Add garlic powder and onion powder to taste

Spray bottom of pan with Pam

Cut rolls in half .. Spread a light coating of mayo mixture on rolls

I take ham and cheese and alternate on bun

I use mozzarella or provolone cheese

After I get all 12 rolls assemblied I brush a brown sugar mixture on top of them

1 stick of butter
1/2 cup of brown sugar
Garlic powder to taste
Onion powder to taste
Dab of Worchester sauce

I melt all in saucepan

Put in refrigerator about an hour or overnight

Bake at 350 degrees till cheese is melted - about 20 minutes

I have used roast beef and pepper jack cheese

I like them on croissants

My buddy, V, told me about this recipe years ago.  Neither of us have made it,  but it’s on both of our “to do" lists.

~ jan

Makes 9 servings

9 tablespoons unsalted butter
1 teaspoon salt
12 cups (2 1/2 bags) miniature marshmallows
6 cups Rice Krispies cereal
6 cups Cap'n Crunch cereal
6 cups Froot Loops cereal
Vegetable-oil cooking spray

Directions

Lightly spray a 9-by-9-by-2-inch baking pan with vegetable-oil cooking  spray; set aside. Melt butter in a large pot over medium heat. Add salt and  marshmallows; stir with a wooden spoon until melted. Remove from heat. Add Rice  Krispies, Cap'n Crunch, and Froot Loops, and stir until combined.

Transfer the mixture to the prepared pan. To prevent sticking, coat your  hands with vegetable spray, and press the mixture evenly into the pan. Let cool,  about 30 minutes.

Cut into 3-by-3-inch bars. Store in an airtight container for up to 3 days.

 

This is one of our family’s favorite recipes.  I make it often when I visit the kids, everybody loves this.  It’s an old recipe, I remember my Aunt Idalene making it when I was just a little girl.  It so easy to make, just be careful when you pour in the baking soda; it foams, and this stuff is hot!

~ Jan

Update: 12.20 - after recent batches of cooking it for five minute and having it be too caramelized, to the point it was "almost" burnt, I got smart and used my candy thermometer.  Cooked it to 128-130 degrees (right side of thermometer) and it's perfect! I've only made this a thousand times, why did I never use thermometer before???  I think maybe the culprit is my gas stove, it's hotter than the electric stoves I previously used.  

• 24 cups popped yellow popcorn
• Nonstick cooking spray
• 1 cup butter or margarine
• 2 cups firmly-packed brown sugar
• 1/2 cup light corn syrup
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. vanilla

Here's How:
Preheat oven to 250F. Coat the bottom and sides of a large roasting pan with nonstick cooking spray. Place popped popcorn in roasting pan. Salt the popcorn lightly.  I cook the popcorn in an air popper, so I don’t have additional oil.

In a heavy pan, slowly melt butter; stir in brown sugar, corn syrup and salt. Heat to a boil, stirring constantly; boil on medium low heat without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped popcorn, mixing well. Bake for 1 hour, on the bottom rack of your oven, stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly-covered container.

Yield: about 6 quarts

Notes:  The secret to this caramel corn is to stir it often when it’s baking, because the caramel topping melts and runs to the bottom of the pan.  If you don’t keep stirring, it just puddles at the bottom.

When you take it out of the oven, immediately put it on sheets of waxed paper that you’ve put on your countertop.  Then let it cool for just a bit and break apart.  If you leave it in the roaster pan, it will stick to the bottom and you will have a mess.

Also immediately immerse your roaster pan in water for easy cleanup.  Do the same as soon as you empty your saucepan of the caramel syrup, or you will have a sticky gooey mess to deal with.

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Ingredients

• 4 cups popped popcorn
• 2 cups pretzel sticks
• 2 cups bite-size square rice cereal
• 2 cups dry roasted peanuts
• 1/2 cup butter, melted
• 1 tablespoon salt-free Cajun seasoning
• 1 cup snipped dried fruit

Directions

1. Preheat oven to 300 degrees F. In a large roasting pan, combine popcorn, pretzels, cereal, and peanuts; set aside.

2. In a small bowl, combine melted butter and Cajun seasoning. Drizzle butter mixture over popcorn mixture; toss gently to coat.

3. Bake for 30 minutes, stirring once. Spread mix on a large piece of foil to cool. Stir in dried fruit. Makes about 20 servings.

4. Make-Ahead Tip: Prepare the snack mix as directed; cool. Store in an airtight container at room temperature for up to 3 days.

Source: BH&G