Caramel

1c. Butter
16 oz pkg brown sugar (2 ½ c.)
1 can sweetened condensed milk
1c. corn syrup
pinch of salt
1 ½ tsp vanilla (after cooked and removed from heat)

Boil everything except vanilla to firm ball stage. Remove from heat then add vanilla.Pour into a buttered 13x9 pan cool.

Submitted by Katherine

Caramel popcorn

2 1/4 C. brown sugar
1 C. butter
1 can sweetened condensed milk
1 C. corn syrup
dash of salt
1 tsp. vanilla (add just before you pour over popcorn)
3 gallons popcorn

Cook all ingredients (except vanilla) to a soft boil stirring constantly; add vanilla, pour over 3 gallons of popcorn*. I use 5 bags of butter flavor microwave popcorn

* for better results make sure you remove any un-popped popcorn kernels they hurt to bite into.

Submitted by Katherine

Our favorite granola

¾ c. brown sugar
2 cubes butter (real)
¾ (scant) c. oil
3 cans sweetened condensed milk
1 tsp salt
4 tsp vanilla
melt everything except vanilla in saucepan till smooth. Remove from heat then add vanilla.


12 ½ c. rolled oats (one 42oz tub+1 cup)
1 ½ c. coconut
¾ c. toasted wheat germ
1 ½ bags (14 oz.) sunny cranberry trail mix (from target)
mix well

Pour wet ingredients over oats mixture. Mix well. Bake at 350* for 20-30 min until golden brown. Allow to cool fully before storing in an air tight container.

Submitted by Katherine

Clam Chowder

3 cans (6.5 oz) minced clams 1 cup flour

1 cup chopped onion 1½ qts. Half & Half

1 cup diced celery 2 tbsp. red wine vinegar

4 cups diced potatoes 2 tsp. salt

2 cups diced carrots 1 tsp. black pepper to taste

1 cup butter

Drain juice from clams into a large skillet over potatoes, onions, celery and carrots. Add enough water to cover the vegetables. Cover with lid and cook over medium heat until tender.

Meanwhile in a large pan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in half and half and stir until thick and smooth. Stir in vegetable mixture and heat until warm. Stir in clams just before serving (if they cook too long they will get tough). Stir in vinegar and season with salt and pepper. (I sometimes add extra milk if the soup gets too thick. You can also use heavy cream in place of the half and half if you like a more rich and creamy soup).

Submitted by Tanya

Pumpkin cookies

1 c. oil
3 c. sugar
2 eggs
5 c. flour
1 large can pumpkin
2 tsp. baking powder
1tsp. baking soda
1 tsp. salt
2 tsp. nutmeg
2 tsp. cinnamon
1 1/2 -2 bags chocolate chips
2 tsp vanilla

mix oil sugar and eggs. Add dry ingredients, alternating with pumpkin. Add chocolate chips and vanilla. Bake at 375* for 12-15 min.

Submitted by Wendy

Fruity dino bite treats

1/4 c. Butter or Margarine
1 10oz pkg marshmallows
1 tsp vanilla
2 c. rice crispy's
4 1/2 c. fruity dino bites

Mix butter and marshmallows over low heat stirring occasionally until marshmallows melt. remove from heat and add vanilla. add cereal and press into a 13x9 baking pan let cool and serve.


Submitted by Amy

Caramel-Cinnamon Snack Mix

2 tablespoons vegetable oil

1/2 cup popcorn kernels

1/2 teaspoon salt, divided

1 1/2 cups packed light brown sugar

1/2 cup (1 stick) butter

1/2 cup corn syrup

1/4 cup red hot cinnamon candies

2 cups cinnamon-flavored teddy graham crackers

1 cup red and green coated chocolate pieces

1) Grease 2 large baking pans; set aside.

2) Heat oil in large saucepan over high heat until hot.

Add popcorn kernels. Cover pan.

Shake pan constantly over heat until kernels no longer pop.

Divide popcorn evenly between 2 large bowls.

Add 1/4 teaspoon salt to each bowl; toss to coat. Set aside.

3) Preheat oven to 250*F. Combine brown sugar, butter,

and corn syrup in heavy medium saucepan.

Cook over medium heat until sugar melts,

stirring constantly with wooden spoon.

Bring mixture to a boil. Boil 5 minutes, stirring frequently.

4) Remove 1/2 of sugar mixture (about 3/4 cup) from sauce pan;

pour over 1 portion of popcorn.

Toss with lightly greased spatula until evenly coated.

5) Add red hot candies to saucepan.

Stir constantly with wooden spoon until melted.

Pour over remaining portion of popcorn;

toss with lightly greased spatula until evenly coated.

6) Spread each portion of popcorn in even layer in

separate prepared pans with lightly greased spatula.

7) Bake 45 minutes, stirring every 15 minutes with wooden spoon

to prevent popcorn from sticking together. Cool completely in pans.

Combine popcorn, teddy graham crackers, and chocolate pieces in large bowl.

Store in airtight container at room temperature up to 1 week.

Makes 4 quarts

Submitted by Kera