Rice Crispie Treat

Brown eyed baker

2 (10oz) pkgs of mini marshmallows
1 stick of butter (1/2c)
1 (12oz) box of rice crispies
1 t salt
1/2 t vanilla

1. Grease 9x11 pan or you can use aluminum foil also
2. In a large saucepan or stockpot, melt the butter and 1 and 1/2 pkgs of the miniature marshmallows over low heat until the marshmallows are just melted. Stir in the salt and vanilla to combine. Remove the pan from the heat, add the Rice Krispies and mix until it is completely and evenly coated with the marshmallow mixture. Stir in the rest of miniature marshmallows.
3. Turn the mixture out into the prepared pan and, using a wooden spoon or spatula that has been coated in non-stick cooking spray, press the mixture firmly into a packed, even layer. Allow to set at room temperature for at least 30 minutes. Using the foil, remove the treats from the pan and slice into squares. Leftover Rice Krispies treats should be stored in an airtight container at room temperature for up to 3 days.

Easy Caramel Corn

from ourbestbites.com

12 C popped popcorn (about 1/2 C kernels)
1 C brown sugar
1/4 C white Karo syrup
1/8 teaspoon salt (if you are using salted microwave popcorn then omit salt here)
1/2 cup real butter
1/2 t baking soda
1 t vanilla

Pop popcorn and set aside. Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish. Microwave for 30 seconds. That should be enough to melt the butter at least half way. Stir it all to combine. No microwave on high for 2 minutes. Take it out and stir. Microwave for 2 more minutes.

While the caramel is cooking, put the popcorn in a big bowl. Use one that is way bigger than you think you’ll need.  Also, remove any un-popped kernels.  When the caramel is done cooking, take out of microwave and add baking soda and vanilla.  Stir well and then pour over popcorn and stir up popcorn immediately to coat.

Eat warm straight out of the bowl, or spread out onto waxed paper or foil and let cool to room temperature (for soft, gooey popcorn).

For crunchy caramel corn: spread out on a cookie sheet (you might need 2) and bake either at 200 degrees for 1 hour, stirring every 15 minutes, or at 300 degrees for about 30 minutes, stirring every 10 minutes.  If you choose the latter, keep an eye on it towards the end of cooking time to avoid over cooking.

or dont use karo syrup

Tausha’s Gooey/yummy popcorn

1 cube butter
3/4 c. brown sugar
10-12 large marshmellows
1 bag micro popcorn
melt in a pan on med heat on the stove. When the butter and sugar are BARELY melted together-throw the marshmellows in. Cook until just barely carmel brown. I take it off the heat right before all the marshmellows melt. 
If you cook it too long-it will go hard. 
Pour over popcorn!
Yummy and super easy. This takes about as much times as your yummy recips does. 
Just hope that you don’t care that I shared one of our fav popcorn recipes!
Keep up the great work!

Chocolate and Cheese Fondue

Six Sisters Stuff

1 1/2 tablespoons butter
2 (4.25 oz) large Hershey’s Chocolate with Almonds candy bars
1 1/2 cups miniature marshmallows
3 tablespoons milk
1/2 cup heavy whipping cream

Directions:
Place butter, chocolate, marshmallows, and milk in a 1-2 quart slow cooker that has been sprayed with non-stick cooking spray. Cover and cook on low heat for 1 1/2 hours, stirring every 30 minutes until melted and smooth. Gradually stir in whipping cream. Cover and keep warm for serving up to 2 hours. Makes 6-8 servings.
Serve with bite-size brownie pieces, bananas, apples, marshmallows, graham crackers, strawberries, cinnamon bears, cookies, mandarin oranges, or anything else you like. I like to use wooden skewers or large toothpicks to pick up the bite-sized food and dip it into the chocolate.

Cheese Fondue
Taste of Home

1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt, optional
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1-1/2 cups milk
2 cups (8 ounces) cubed colby jack cheese
Bread cubes, ham cubes, bite-size sausage and or broccoli florets
In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted.
Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli. Yield: 2-1/2 cups.

Served with fresh sliced red and yellow peppers, roasted cauliflower,roasted  broccoli, roasted carrots, roasted  asparagus

Also Served with
BBQ Drumsticks