Category Archives: Bake Sale Saturdays

Caramel Popcorn – Weekend Adventure in Getting Ready for Christmas

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This caramel corn is easy and quick to make, just bag it up immediately so you don’t eat it all!

At my real job, I work with a lot of guys and at Christmas time, I like to say thank you, because the make my job and life easier and more enjoyable.  The people I work with aren’t suit and tie kind of guys, so giving out ties isn’t an option, but sweet treats from the kitchen are greatly appreciated!

I really like this recipe because it makes a lot and really isn’t time-consuming.  It may seem as though it is, but and hour of the cooking time is it just baking the caramel coating on in the oven and just have to stir every 15 minutes, so while it’s doing that you can do something else!

Microwave Caramel Popcorn

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3 regular size bags of microwave popcorn, popped and any leftover kernels removed and placed in a large bowl

1 stick of butter

1 cup brown sugar

1/4 c. white corn syrup

1 tsp. vanilla

1 tsp. baking soda

Combine butter, brown sugar & corn syrup in a medium bowl and microwave for 45 seconds, stir, microwave for 2 minutes, stir and microwave for another 2 minutes. Then vanilla and baking soda, stir and pour over popcorn and stir until coated.  Then pour out in a single layer on baking sheets (I used 2 half sheet pans 15 x 11) and put in a preheated 250 degree oven. Stir every 15 minutes for 1 hour, Cool and store in an air tight container.

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This recipe was shared at The Country Cooks Potluck

Chocolate Covered Peanuts – Weekend Adventure in Getting Ready for Christmas

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This weekend’s adventure into cooking, was a little different than usual.

 

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I still got a dinner done over the weekend to have this week, but I’m all about getting ready for Christmas, so this weekend’s kitchen adventures included chocolate covered peanuts, turtles, peanut brittle and caramel popcorn. I’m going to try to get everything up this week, we see how it goes!

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The caramel popcorn tastes as good as it looks!

I’ve seen all over the internet that you can make chocolate cover peanuts in the slow cooker, and that is fine if that’s how you want to do it, but seriously, it’s so simple to do and faster to just melt your chocolate in the microwave, stir in your peanuts and spoon them into mini muffin pan lined with wrappers. And cleaning up the huge liner for the slow cooker would either take a lot of time or take up all my room in the dishwasher. Seriously, this method takes 10 minutes to do, so you choose your method, but I’m sticking with the microwave.

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I started making these years ago when my daughter was taking Karate lessons and her teacher loved chocolate.  My aunt lived next door to us and she was always making neat things with chocolate, so I sent bugs next door to ask my aunt for an easy recipe.  She came back with a block of almond bark and a can of cocktail peanuts, with the instructions to melt the chocolate in the microwave for 30 seconds until it was completely melted and then stir in the can of nuts and pour it onto a wax paper line cookie sheet and other than spooning them into mini muffin cups, I haven’t changed a thing. Thanks Aunt Barbara!

Chocolate Covered Peanuts

1 block of almond bark, white or chocolate

1 16 oz. can of cocktail peanut

In a large microwave safe bowl place the almond bark in and microwave at 30 second increments until completely melted, then stir cocktail peanut in until well covered, the spoon into mini muffin tin that’s been lined with wrappers.

I just pop them in a clear bags and you’ve got a great Christmas gift for neighbors or co-workers!

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This recipe was shared at The Country Cooks Potluck Party

Lemon Glazed Strawberry Thumb Print Cookies

 

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These cookies are perfect for this time of year.  They look like Christmas with the strawberry jelly, plus you can use some of your jelly you made this summer, and the lemon glaze makes them a little tart!  I started with sugar cookie mix from a bag( I don’t like reinventing the wheel!), but you could certainly make your own sugar cookies.  This is a good time-saving tip and where you are dressing them up, no one will know you didn’t spend a lot of time making them, except you!

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Roll them into balls, then put a thumb print in them!  I like to refrigerate them for about 30 minutes, I think they keep their shapes better that way, so if you have time, let them chill for a few minutes.

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Add your jelly or jam, I used strawberry and move them to a cooling rack over a sheet pan

thumbprint-cookies-020When you drizzle your glaze this will make clean up a snap!  After they’ll cooled, mix powder sugar, lemon juice and milk for the perfect glaze!

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Santa will probably leave you extra gifts if he finds these under the tree!

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Lemon Glazed Strawberry Thumb Print Cookies

  • Servings: 24 cookies
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1 pouch (1 lb) Betty Crocker sugar cookie mix

1/2 cup of butter softened

1 egg

3 TBSP. flour

1/3 cup of strawberry jam or preservers

1 cup powder sugar

3 TBSP. lemon juice

1 TBSP. milk

in a bowl, mix together sugar cookie mix, butter, egg and flour.  Stir until dough forms. I used a cookie scoop and divided the ball in half and roll it into a ball and put them on a silipad or parchment sheet lined cookie sheet and refrigerated for 30 minutes.  Put indentation into each cookie ball before baking.  Bake 8 to 10 minutes or until the bottoms start browning.  Remove from oven and spoon in 1/2 tsp of jam or preservers. Move to a cooking rack over a pan for easy clean up.  When cookies have cooled, mix powder sugar, lemon juice and milk together and drizzle over cookies.

This recipe was shared at The Country Cooks Potluck Party

This recipe was featured at Dad Whats 4 Dinner