Ooey-Gooey Popcorn

This is such a yummy treat, especially around the holidays! Now make sure you read all the way through the recipe before you begin! I will try to post a picture later it's been a busy week :)

Ooey-Gooey Popcorn

3 bags of microwave Extra Butter Popcorn or 2-3 gallons of air popped popcorn*
1 cup corn syrup
2 cups brown sugar
1 cube of butter or margarine

Pop your popcorn first and pour into a big bowl that you will allow you to stir the popcorn around once you add the caramel.

Stir for 3 minutes on high. Then pour in 1 can of Sweetened and Condensed milk. Boil for about a 1 minute, stirring constantly. Then pour over popcorn.

*Now I've done it both ways. If you go with the microwave popcorn it adds a sweet & salty flavor and you have a bit more caramel goodness over you popcorn. If you go with the air popped it is MUCH healthier and the caramel goodness is spread out a bit more evenly. Both ways are super Yummy! :)

Peanut Butter Bars

I love Peanut Butter Bars! But my absolute favorite ones were the ones from school. Crazy I know! But our school lunches were actually REALLY good! These aren't like the ones I remember but they were still really good. The disappeared fast around here! I found this recipe here.

Peanut Butter Bars

2 cups chunky style peanut butter
2 cups powder sugar
2 cups crushed graham crackers
1 stick + 1 Tablespoon melted butter
12 oz. semi sweet chocolate chips

Melt butter and mix with the first three ingredients.
Spread mixture into 13×9 pan.
Melt chocolate chips and spread on top.
Refrigerate for exactly 1/2 hour and cut into small sized bars (they are rich).
Keep refrigerated until you are ready to enjoy!

No Bake Cookies without Peanut Butter

I had a friend ask me if I had a recipe for No Bake cookies without the Peanut Butter due to allergy reason's in her family. So I looked around and found this one. I have not tried it so I don't know how comes out but thought I would share in case others have the same problem:

3 Minute No Bake Cookies

* 2 cups granulated sugar
* 8 tablespoons margarine or butter
* 1/2 cup low-fat milk
* 1/3 cup Nestle Toll House baking cocoa
* 3 cups Quaker Oats (quick or old fashioned*, uncooked)

In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently. Remove from heat. Stir in oats.* Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.

*If using old fashioned oats, cool mixture in saucepan 5 minutes.

No Bake Cookies

I know this sounds soo lame but I am 30 years old and had NEVER made No Bake Cookies! How wrong is that!? Well today I had a major craving for chocolate and had none readily accessible so I made my own! Here's the recipe I used.

No Bake Cookies

* 2 cups white sugar
* 1/4 cup unsweetened cocoa powder
* 1/2 cup milk
* 1/2 cup butter
* 1 teaspoon vanilla extract
* 1 pinch salt
* 1/2 cup smooth peanut butter
* 3 1/2 cups quick cooking oats

In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.

Chocolate Caramel Euphoria Cake

Chocolate Caramel Euphoria Cake or better known as Better than Sex cake I love this recipe! It was really fast and easy and sooooooo good!!

Chocolate Caramel Euphoria Cake

1 package devil’s food cake mix
½ cup sweetened condensed milk
¾ cup caramel ice cream topping
3 (1.4 oz) *chocolate covered toffee bars, coarsely chopped
1 (8 oz) container frozen whipped topping, thawed

Bake cake according to package directions for a 9x13 inch pan. Cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom. In a saucepan over low heat, combine sweetened condensed milk and caramel topping stirring until smooth and blended. Slowly pour the warm topping mixture over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. Let cake cool in pan completely. Top each slice with whipped topping, more chocolate toffee bar chunks, and swirls of caramel topping if desired. Refrigerate and serve right from the pan.

* Heath or Skor bars are great for this!

Bunny Cupcakes

I found these adorable cupcakes! I thought they were perfect for Easter! They were actually really simple to make! I found these cute Bunny Cupcakes on Betty Crocker's site. I just used a white cake mix to make the cupcakes and then I used some little circle and flower "sprinkles" for the eyes and nose and then added some whiskers by using a small zip lock baggie, I just filled it with black frosting and then cut a tiny hole in a corner so I could just squeeze out small thin lines. Here's the recipe I used for the frosting

Thick Vanilla Frosting
1 cup shortening
2 teaspoons vanilla
4 cups powdered sugar (sifted)
4 tablespoons milk

Beat together shortening and vanilla with an electric mixer. Add 2 cups of powdered sugar a bit at a time while beating. Then add 2 tablespoons milk. Slowly add in the rest of the powdered sugar and the rest of the milk until you get the right thickness for your frosting.