Homemade Granola

1 cup almonds, chopped (can also add pecans)

3 cups old fashioned oats

1/2 tsp. salt

1/2 cup brown sugar (or less)

1/3 cup honey

1/4 tsp. vanilla

3 Tbs. coconut oil

1/2 tsp. almond extract

coconut flakes (optional)

Heat oven to 350. Blend half of the almonds. Pulse the other half until coarse. (I add pecans too). Melt coconut oil and honey in microwave. Add vanilla & almond extract, stir into dry ingredients. Pour onto cookie sheet(s). Bake for 15 minutes, making sure to stir every 5 minutes.

S'mores Treats

3/4 c. light corn syrup
3 T. butter
1 pkg. chocolate chips
1 t. vanilla
1 pkg. Golden Grahams cereal (approx. 9 cups)
3 c. marshmallows

Melt chocolate chips with corn syrup and butter. Stir in vanilla. Pour over cereal and mix. Stir in marshmallows. Spread on a cookie sheet to cool.

Kristie Wheeler's Vanilla Syrup

1 cube butter

1 cup sugar

1 cup buttermilk

1 Tbs vanilla

1 Tbs corn syrup

1/2 tsp baking soda

Bring first 5 ingredients to a boil. Add baking soda. Boil 10 seconds and remove from heat immediately to avoid boiling over. (Put in large pan because it bubbles over).

White Chocolate Popcorn

3 bags Microwave butter popcorn
1 lb. melted white chocolate
Candy corn &/or M&M’s
Sugar sprinkles

Pop the popcorn in microwave, 1 bag at a time. Melt chocolate. Pour melted chocolate over popcorn and mix well. Add candies and sprinkles while chocolate is still wet. May use different seasonal candies: crushed candy canes, candy hearts, etc.

Cinnamon Sauce

1 cup sugar
½ cup light corn syrup
¼ cup water
½ tsp. cinnamon
2/3 cup evaporated milk

In a 1-quart saucepan, stir together sugar, corn syrup, water, and cinnamon. Stirring constantly, bring to a boil over medium heat and boil 2 minutes. Remove from heat. Stir in evaporated milk. Cool to room temp. Serve over pancakes or ice cream. Store in a tightly covered container in refrigerator. Makes about 1 2/3 cups.

Grandma Larson's Chex Mix

1 box Cheerios (plain)
1 box Rice Chex
1 bag stick pretzels
Spanish nuts
Regular peanuts

Sauce:
2 cubes butter, melted
1 cup oil
1 Tbs. Worchester
Dash garlic salt
Dash onion salt
Few drops Tabasco

Pour cereals, pretzels and nuts onto 2 cookie sheets. Mix sauce ingredients and pour evenly over the cereal mixtures. Bake at 225° for 1 hour, stirring every 15 minutes. If placing 2 cookie sheets in the oven at once, make sure to switch them each time you stir.

Italian Fudge - Janis

3 cups sugar
½ cup butter
1 1/3 cup evaporated milk
1 ½ tsp. vanilla
1 cup light corn syrup
1 ½ cup brazil nuts
Dash salt

Mix sugar, evap. Milk, corn syrup & salt in a heavy sauce pan. Stir constantly to a soft ball 238°. Add butter and let cool until luke warm. Add vanilla and heat at a low speed until creamy. Stir in nuts quickly and pour into buttered loaf pans.

See's Fudge

Put in large bowl:
2 cubes butter
1 large milk chocolate bar
12 oz. semi sweet chocolate chips

Put in large Pan:
Boil 4 ½ cups sugar and one can evaporated milk – boil for 8 minutes. Add ¾ bag of marshmallows and 1 Tbs. vanilla. Stir until marshmallows are completely melted. Pour over butter and chocolates, stir until smooth. Pour into 9x13 pan lined with aluminum foil. Cut into square when set.

Pralines

1 cup sugar
2 cups dark brown sugar
1 cup whipping cream
2 cups pecan pieces
¼ cup butter
1 Tbs. vanilla
Pinch salt

Combine sugars and cream. Cook slowly until 234°. Add nuts and cook a little longer. Remove from heat, add butter, vanilla & salt. Beat until sugary on the sides of pan. Put pan in cold water.

Almond Crunch

2 cups sugar
1 lb. butter
½ cup water
½ cup almonds

Mix sugar, butter and water. Add almonds after it boils. Stir constantly until 290°. Pour into cookie sheet. Cut when it starts to cool.

Caramel Popcorn

1 cube butter
1 lb. brown sugar
1 can eagle brand milk
1 tsp. vanilla

Melt butter, then add sugar, milk and vanilla. Stir over low heat to a soft ball stage. Pour over popcorn

Cornflake Kisses

1 egg white, beaten stiff
½ cup sugar
1 cup cornflakes
¼ tsp. vanilla
½ cup dry coconut

Drop by teaspoonfuls onto cookie sheet. Bake at 350° for short time.

Good Stuff

1 cup butter
1/4 cup brown sugar
¾ cup sugar
2 ½ cup mini marshmallows
1 tsp. vanilla
5 cups Special K cereal
Chopped Pecans

Boil butter, sugars and marshmallows for 5 minutes without stirring. Add vanilla, pour over cereal and pecans.

Sweet Chex Mix

1 lg. box corn or rice Chex
1 lg. box Golden Grahams
2 cups wide coconut
3 cubes butter
2 cups sliced almonds
2 cups sugar
2 cups wide coconut
2 cups karo syrup

Boil butter, sugar and karo syrup for 3 minutes. Pour over cereal mix and stir. Spread onto cookie sheets and let cool.

Caramel Sauce for Ice Cream

¾ cup white Karo syrup
1 ½ cup brown sugar
¾ can milk
¼ cube butter

Cook in double broiler until thick.

Hot Fudge Topping

1 cube butter
1 can evaporated milk
3 cups sugar
4 squares chocolate
Dash of salt

Melt butter and sugar together, add milk, chocolate and salt. Melt all together. Pour into blender and blend on high speed in blender for 5 minutes. The longer you blend, the better it is.

Corn Pops

2 lg. pkgs. Corn Pops - (these are in the chips Section, they look like Cheetos without cheese)
3 cups sugar
½ cup water
1 lb. butter (4 cubes)
1 Tbs. Karo Syrup

Melt butter and stir in remaining ingredients. Once it is stirred together do not stir again. Cook on medium heat until candy thermometer reads 250°.

Crunchy Carmel Corn

1 cup butter
2 cups brown sugar
½ cup Karo syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda

Melt butter and stir in brown sugar, karo and salt. Stir until mixed only. Boil all ingredients for 5 minutes without stirring. Remove from heat and slowly stir in vanilla and soda. Stir until foamy. Pour over 6 qts. of popped popcorn. Bake at 250° for 1 hour. Stir once or twice while baking. May use popcorn that comes already popped in the big bags.