Chewy Caramel Popcorn

Credit: Sister Martin

Ingredients:

• 1 cup margarine
• 2 cups brown sugar, packed
• 1 cup Karo syrup
• 1 tsp baking soda
• 2-3 tsp vanilla
• 1 cup popcorn kernels, popped and filtered for "duds"
• candy thermometer
  

Directions:

Melt margarine on stove top in LARGE pot. Add brown sugar and Karo syrup. Cook patiently and slowly to 234-236 degrees F (try to get above 230 and below 240 on the candy thermometer). Remove from stove. Add vanilla and baking soda. Stir quickly-- the batch will double or triple in size! Pour over popcorn and mix to coat. Yum!! You can also form the popcorn into balls if you'd like.

Fresh Fruit Dip

Credit: Suzy Mondragon

Ingredients:

• 1 (8 oz) pkg cream cheese, softened
• 1 jar marshmallow creme
• 2-3 Tbsp pineapple juice

Directions:

Mix all ingredients together until well blended. Serve with fresh fruit!

*Note: you can also use crushed pineapple, zest of a lemon or an orange, etc. depending on the flavor and texture desired.

Peanut Butter Granola Bars

Credit: Martha Stewart

Ingredients:

• 1 large egg white


• 1/2 cup old-fashioned oats


• 1/2 cup dried cranberries


• 1/2 cup sliced almonds


• 1/4 teaspoon salt


• 1/2 cup natural peanut butter or almond butter


• 1/2 cup light brown sugar


• 3 tablespoons vegetable oil


• 1/2 teaspoon ground cinnamon

Directions:
1. Preheat oven to 300 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends.

2. In a large bowl, combine oats, almonds and cranberries.

3. In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and 1 tablespoon water over low heat until sugar has dissolved, about 5 minutes. Let cool slightly; whisk in egg white.

4. Pour over oat mixture; stir until moistened. Spread evenly in bottom of pan; smooth top.

5. Bake until top is firm, about 30 minutes. Let cool 10 minutes. Lift out of pan, using paper as handles. Let cool completely, cut into bars with serrated knife.