Pretzel Puffs

We were preparing for Family Home Evening and Isabel was in charge of treats. She said she wanted to do something ALL by herself. She was in the kitchen for about 30 minutes coming up with her invention. I had no idea what she was doing. When she was all done I came in to inspect. To my surprise she actually came up with something good. She calls them Pretzel Puffs. Way to go Isabel.

Ingredients:
Ritz crackers
marshmallow creme (we call it Fluff)
chocolate covered pretzels

Directions:
Spread fluff on crackers and top with chocolate pretzels.

White Chocolate Popcorn

Okay, I know this isn't anything new or special, but I have to put this on here to remind myself of the things I love the most. =) Who doesn't enjoy chocolate covered popcorn??? Ahhhh...this is divine! I can eat a whole bowl by myself!!! Plus, it's a great little goodie to give to others--Just plop some in some baggies with a cute ribbon and whalah...a great little treat! It's even better when you drizzle some colored white chocolate on the popcorn to give it a little extra pizzaz! =) This stuff is the bomb diggidy! What's best--it's EASY!
2 bags of popped popcorn, cooled
1 bag of white chocolate morsels, melted
Toss and let harden

Then enjoy and hope you don't get fat! hahaha!

Holiday Pretzel Treats

These are super simple and very cute. You can customize these to fit any holiday or occasion by using different types of hershey kisses and m&m's. On these I used carmel kisses and halloween colored m&m's

waffle shaped pretzels

Hershey kisses (any kind)

M&M's(colors to match the occasion)

Preheat 170*. Place pretzels on pan lined with parchment paper. Top pretzels with kisses. Bake 4-6 minutes until soft when touched. Take out and quickly press m&m in middle of chocolate. Chill for 10 minutes to set

Caramel Corn

Tis the season to get 'Poppin'

1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda

Preheat oven to 200 degrees F.
Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.


Paula Deen's recipe