Microwave Cinnamon Popcorn

I got this recipe a long time ago from one of my Young Women leaders, Linda Y., from our Scott City, KS branch (church).  Our family has been making it ever since.  I always make sure to include some with my holiday goodies that I give out.  The hardest part is finding a store that sells the cinnamon oil.  The cinnamon oil just comes in little 1-2 tsp. glass bottles and can usually be found by the pharmacy.  (There are all kinds of other flavors, too, like peppermint, strawberry, butterscotch, etc.)  You just want to make sure you use the cinnamon OIL and not extract or other flavoring for this recipe.  I usually use the LorAnn brand flavoring oils.  If you are in Utah it might be easier to find.  I found some once just on a side aisle at my Mom's Albertson's store.  I've also seen it at cake/baking supply stores.  You will also need a large brown paper sack to make this in so either bag your groceries in paper or grab a couple extras to have on hand.  OK.  I think that's it.  Enjoy!

Mirowave Cinnamon Popcorn

3-4 quarts popped corn (can use microwave popcorn if you'd like)

-Microwave the following ingredients on high until a good rolling boil is reached.  Boil for 2 minutes:
1 cup sugar
1/2 cup butter or margerine
1/3 cup corn syrup

-Stir in:

1/2 tsp. baking soda

1/2 tsp. red food coloring

1/2 tsp. OIL of cinnamon (Make sure it's not extract!)

-Pour over popcorn in a heavy brown paper bag.  Roll top down.  Microwave on high for 1 1/2 minutes.  Open and stir well.  (Do not put your face too close or you could be burned by the cinnamon oil fumes!  Believe me...it's happened to us before!)  Microwave on high 1 1/2 minutes more.  Open and stir well.  Pour onto waxed paper.  Cool and dry.  Break into small pieces and store in air tight container.

White Chocolate Peanut Krispies

Otherwise known as "White Chocolate Globs" for lack of a better name.  I just got this recipe about a week ago.  For our church Christmas party each family had to bring a favorite Christmas dessert to share.  Someone brought these and I loved them!  I loved the mild peanut butter taste, the crispie crunch of the Rice Krispie Cereal, and the miniature marshmallows.  You are supposed to use unsalted peanuts.  The only kind I could find were extra large peanuts so I roughly chopped them so that they would be a little smaller.  They really were HUGE!  These mix up very fast and look great with a plate of other goodies.  My boys gave some to their teachers this year.

White Chocolate Peanut Krispies

1 pound white chocolate (or almond bark)
1/2 cup crunchy or creamy peanut butter
1 cup unsalted peanuts
1 cup Rice Krispies
1 cup small marshmallows

Place white chocolate in a large microwave-safe bowl.  Microwave for 1 minute; stir.  Microwave for 30 seconds; stir.  Repeat as necessary until completely and evenly melted.  Add peanut butter and stir until it is also melted.  Add remaining ingredients and coat them well with the white chocolate mixture.  Drop in globs onto waxed or parchment paper on a cooking sheet and cool completely--either in the fridge or freezer--before serving.

Nerdy Popcorn

This is a very quick and easy treat and I like that it has just a light layer of the sweet coating. This particular batch shown in the picture was colored green for St. Patrick's Day but you could choose any other color or leave it clear!



Nerdy Popcorn

8 cups popped popcorn, sort out any old maids
1 box Nerds candy
1/3 c. sugar
3 Tbsp. butter
1 Tbsp. light corn syrup

Combine popped popcorn and nerds in clean, brown paper grocery bag. Set aside. Combine sugar, butter, and corn syrup in small saucepan. Bring to boil and stir constantly for 1 minute. Remove from heat. Add food coloring if desired. Pour sugar mixture over popcorn in bag. Roll top of bag down and shake hard for 1 minute. Pour out onto wax paper or cookie sheets to cool. Store in airtight container. Kind of hard, kind of gooey. And the Nerds soften up a lot so they're not like jaw breakers!

Pumpkin Fudge

This is sooo good! It reminds me of pumpkin pie with vanilla ice cream. I got this recipe from my Auntie Con. I think it will join our Thanksgiving traditions from now on!

Pumpkin Fudge

3 c. sugar
3/4 c. melted butter
2/3 c. evaporated milk (a small can is perfect)
2 T. corn syrup
1/2 c. canned pumpkin
1 tsp. pumpkin pie spice
1 (12 oz.) pkg. white chocolate chips
1 (7 oz.) jar marshmallow cream
1 c. pecans, toasted (toast in shallow pan 350 degrees for 12-15 minutes)-I chopped mine first
1 tsp. vanilla

Stir together first 6 ingredients in saucepan over medium high heat. Cook, stirring constantly until mixture comes to a boil. Continue cooking, stirring constantly until soft ball stage (234 degrees) or for about 12 minutes. Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased, aluminum foil lined 9x9 pan. Let stand 2 hours or until completely cooled. Cut into squares. Makes 3 lbs.