Caramel Puffcorn

If you like caramel corn--and don't mind the addictive quality is has in taking over your brain telling you to have just another handful...until it's gone--you'll really like this version made with kernel-less puffed corn. I like that I don't even have to worry about the thought of cracking a tooth on those little buggers when I pop these caramel puffs in my mouth.

My mother in law sent us home with a bag of puffed corn because she knew that my husband could eat this gluten-free snack, which he would have devoured on our 21-hour roadie back home to Texas from Minnesota if I hadn't seen the caramel corn recipe on the back of the package.

I packed them away in the back of our vehicle so none of the 12 hands looking for snacks would find them and eat'em up before I returned home and had the chance to try this recipe! (Yes, this is probably considered abusive--especially when my entire family is physically restrained for 1200 miles.)

Here's everything you'll need:


Yes, I know it's a HUGE box of baking soda. You'll only need 1+ tsp. for this recipe. You really don't want to know why I have this overabundance of baking soda...and four more boxes just like it at my house. I'll just leave you with two words: mummified chicken. 'Nough said, k? Carrying on...

Here's the recipe for

Caramel Puffcorn

3- 3-1/2 oz. pkgs. puffed corn (found in the snack aisle, butter flavored--not cheese flavored!)
1 cup butter (not margarine)
1-1/4 cups brown sugar
2/3 cup light corn syrup
1 tsp. baking soda

Preheat oven to 250 degrees
Combine butter, brown sugar, and light corn syrup in a 2 qt. sauce pan, cook on medium heat until mixture has melted. Once mixture has melted add the baking soda.

Note: This will cause the mixture to foam slightly.
Note 2: You may need to add an additional 1/2 tsp. soda if 1 tsp. doesn't cause it to foam or get slightly cloudyish.

Pour puffed corn into a large roasting pan. Pour caramel mixture over the puffed corn and stir until mixed.

Place in oven at 250 degrees for 45 minutes, stirring at least every 10-15 minutes.

Remove from oven, pour on wax paper or parchment and break apart/separate puffs. Allow to cool and...
ENJOY!

*For a naughtier version: drizzle melted chocolate over the mixture after you
remove it from the oven.

Bring it to your neighbors for a Christmas treat.
Just beware they'll be looking for it again every year.

If you don't continue to deliver, they'll look at you with (as my 7 year old son would say) "angry eyebrows"...and you don't want that, do you? Unless they complain about your yard not looking good enough--then it might be okay to occasionally skip a year of caramel corn for them! :}

For all of you living north in the frozen tundra, you're in Old Dutch country--not Chester Cheetah country. Look for Old Dutch brand corn puffs in your grocer's snack aisle.

Rice Krispie Kisses

Every year for the past four years, the kiddies have looked forward to making these sweet little treats for St. Valentine's Day.


They're just rice krispy treats with tinted melted marshmallow,


...packed into a smallish funnel,


...wrapped in foil (sprayed lightly with non-stick cooking spray)


(with a cute little ribbon--or a strip of paper with a sweet message written on it).


I snip the corners off the foil squares before wrapping the krispy treat. Otherwise, there would be a big wad of foil at the top.


Yum!


Now go give 'em to all the little neighbor kids!

NOTE: I made 2 regular batches of rice krispy treats. Using a funnel that holds about 1 cup of water, I was able to make 16 krispy kisses (8 kisses in each batch). If needed, more can be made using a smaller funnel or just by not filling the funnel up to the top.

For a more authentic chocolatey (and gluten-free!) kiss treat, you can use Cocoa Pebbles. Sadly, krispy rice cereals still contain gluten because of the malt ingredient.

Cashew Clusters

If you're looking for a special treat that is super easy to make and doesn't involve the oven or icing or colored sprinkles, this recipe is for you! This is a winner above many other yummy recipes since it is 1) chocolatey, 2) embarrassingly quick and easy, 3) different than all the other "cookie" exchange items, 4) substantially satisfying to eat!

This is a recipe my mom always made at Christmastime. My Grandma Hardie used to make these, and many of her five children latched onto the recipe and have continued to make these chocolatey morsels for many, many years. My family always used the roasted Spanish peanuts, but I prefer the cashews. My children and I now make these clusters at Christmastime and give them to friends and neighbors in small tins.

Ingredients:

12 oz. white chocolate chips
2-12 oz. packages chocolate chips
2 lbs. whole cashews (or roasted Spanish peanuts)

Directions:

Place chips in a double boiler over medium heat. Stir until chocolate until melted and smooth. Or microwave chocolate to melt by heating on high for 1 minute, stir, then continue to heat for 30 seconds at a time, stirring in between until chocolate can be stirred smooth.

NOTE: depending on the chocolate you use, you may need to temper the chocolate to prevent white streaks from forming after the clusters cool. I use regular bags of chips and I don't bother tempering. Just don't overheat the chocolate while melting.

Remove from heat and add the nuts. Spoon onto waxed or parchment paper to form small clusters. Cool a few hours. Place in a tin separating layers with waxed or parchment paper.

To serve, place one or two...or three of them on one of Grandma Hardie's little Christmas plates and enjoy!

Kool Aid Dough

The kids are still on a bit of a break before we start our new school year in a couple of weeks...so they are ripe for some kitchen chemistry experiments (in our Adventures with atoms and molecules book) and for a little fun making their own concoctions.

Here's a kids' concoction that always goes over well. I guess with the ingredients used, it could be ingested by the gluten-eating sort...but I'll just consider it another non-edible recipe! If you've tasted it, you'd say, "EWWW!" also.

With summer going strong, it's too hot to bake! Since we're not eating much regular flour around here, this recipe will also help us to use up all that white fluffy stuff hanging out in our pantry!

Mix:
2 pkgs. of unsweetened Kool Aid
2 cups hot water until dissolved

Add:
2 TBSP vegetable oil
Set aside.

In a large bowl, combine:
2 1/2 cup flour
1/2 cup salt
1 TBSP cream of tartar

Add Kool Aid water to dry ingredients and mix well.
Knead in additional flour as needed.
Store in air-tight container.

This dough has a very nice consistency and keeps a LONG time without drying like other commercial doughs.

In the picture above (of mostly dwarves in a goblin cave), the dough was made from strawberry Kool Aid. Cherry makes a better scent and a brighter pink! You know...just FYI!

Last year, the kids made this for their friends on Valentine's Day. It was a good alternative to giving kids more CANDY!! They divided it up and put balls of the dough into zippy snack bags, put some Valentine's stickers on them and made their deliveries! We made 2 batches, and I believe they had enough to give to 12-15 friends.

Check out this site for MANY many more dough recipes to try. Our kids also really like the peanut butter dough since they can snack as they play!

Spiced Pumpkin Bread

We love this one. In fact, we make it more than just around the holidays! Whenever we'd go to Costco, our kids would hover around the Great Harvest table and scoop up a couple cubes of the spice bread. Well, I truly can't tell much difference between theirs and this recipe. Since the recipe makes two loaves, we usually eat one fresh then slice and wrap the other in plastic and foil and freeze it. Having a spare loaf in the freezer when you get a hankerin' for it is certainly a gift.

3 cups sugar
1 cup vegetable oil
3 large eggs
1 – 16-oz. can solid pack pumpkin
3 cups all purpose flour
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
½ tsp salt
½ tsp baking powder
1 cup craisins (optional)
1/2 cup walnuts (optional)

Preheat oven to 350 degrees. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in craisins (or walnuts), if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, slide around edge of loaves. Turn loaves out onto racks and cool completely.

Makes 2 loaves.

I originally found this recipe on Epicurious.com, but I have been unable to find it there recently.