Featured Popcorn Recipe

Confetti Popcorn

1 package Microwave popcorn

1/2 (one-half) cup M&M's -OR- small gumdrops

1/3 (one-third) cup Unsalted peanuts  

2 cup Mini marshmallows

3 tablespoon Butter or margarine
 

Directions

Microwave popcorn according to package directions. Grease an 8" square pan. Remove unpopped kernals from popcorn. In large greased bowl combine popcorn with candy and peanuts. Place marshmallows and margarine in micro-safe container. Microwave on HIGH for 1-1/2 to 2 minutes or until melted and smooth stirring once halfway through cooking. Pour marshmallow mixture over popcorn mixture; toss until evenly coated. With buttered hands press mixture into prepared pan. Refrigerate until firm. Cut into bars.

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Sundaes In A Cone (Cupcakes in an Ice Cream Cone)
2/3 cup semi-sweet chocolate chips
1/4 cup butter
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
peanut butter
flat-bottomed ice cream cones
ice cream & cake decorations

Directions:

Wrap a dozen ice cream cone cups in aluminum foil and place them in a muffin tin. Preheat the oven to 350 degrees.

1. In a medium bowl, melt the chocolate and butter together in the microwave, stirring as needed.
2. Stir the sugar into the chocolate mixture. Stir the eggs and vanilla into the mixture. Stir in the flour.
3. Fill the ice cream cone cups about three fourths full of batter. Put a teaspoon of peanut butter in the center of each.
4. Bake for 20 to 24 minutes depending on the size of the cone. A toothpick should still have gooey crumbs on it if tested.
5. When completely cooled, put a scoop of ice cream in the tops of the cups. Sprinkle the ice cream with cake decorations of your choice.

Tips:

You can use any cupcake mix in place of the brownie batter listed here in this recipe. Just prepare the cupcake batter as directed on box and start with step 3 (omitting the peanut butter).

Printable Version of This Recipe

Watermelon Cookies

3/4 c. butter or margarine
3/4 c. sugar
1 egg
1/2 t.almond extract
2 1/4 c. all-purpose flour
1/4 t. salt
1/4 t. baking powder
Red and Green food coloring
Raisins ( Used to resemble watermelon seeds)
Sesame seeds ( Also used to resemble watermelon seeds

Directions

In a mixing bowl, cream butter, sugar, egg, and extract until light and fluffy. Combine flout, salt, and baking powder; stir into creamed mixture and mix well. Remove 1 cup of dough; set aside. At low speed, beat in enough red food coloring to tint dough deep red. Roll into a 3 1/2-in.-long tube; wrap in plastic wrap and refrigerate until firm, about 2 hours. Divide 1 cup of reserved dough into two pieces. To one piece, add enough green food coloring to tint dough deep green. Do not tint remaining piece of dough. Wrap each piece separately in plastic wrap; chill until firm. On a floured sheet of waxed paper, roll untinted dough into a 8 1/2-in. x 3 1/2-in. rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with untinted dough; set aside. On floured waxed paper, roll the green dough into a 10-in. x 3 1/2-in. rectangle. Place tube of red/untinted dough along the short end of green dough. Roll up and encircle tube with green dough; Cover tightly with plastic wrap; refrigerate at least 8 hours or overnight. Unwrap dough and cut into 1/8-in. slices, place 1 in. apart on ungreased baking sheets. Lightly press raisins and sesame seeds into each slice. Bake at 375 for 6-8 min. or until cookies are firm, but not brown. While still warm, cut each cookie in half or into pie-shaped wedges. Remove to a wire rack to cool.  Yield: 3 dozen

Printable Version of This Recipe

Banana Boats (on a grill)

Ingredients:

1 Banana (not peeled)

Mini marshmallows

Chocolate chips

Directions:

Peel banana down one side and cut a wedge into it. Place marshmallows and chocolate chips into the wedge, and cover with peel and alumumin foil. Put into coals for about 5 minutes.

Printable Version of This Recipe

Chewy Peanut Butter Chocolate Chip Cookies

Ingredients:

1/2 cup butter

1/2 cup peanut butter

2 cups semisweet chocolate chips

1 cup brown sugar

1/2 cup white sugar

2 eggs

2 tablespoons light corn syrup

2 tablespoons water

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons vanilla extract

Directions:

Cream butter, peanut butter, brown sugar, sugar. Add eggs, corn syrup, water and vanilla, beat until blended well. Sift together flour, baking soda, and salt, and add to creamed mixture, mix well. Stir in chocolate chips. Drop cookies on cookie sheet in heaping tablespoonfuls, 2 to 3 inches apart. Bake for 12-14 minutes.

Printable Version of This Recipe

Cinnamon Puffs

1 can crescent rolls
8 large marshmellows
1/4 cup melted butter
cinnamon sugar (1/4 cup sugar to 1 teaspoon cinnamon)
powdered sugar (to make glaze)

Directions