Caramel Heavenlies

(I am having a hard time sharing this recipe. These are such a special treat. I feel like it's my personal little find of heaven. I hope you enjoy them as much as I do. If you do, please comment:)

12 graham crackers (I think I use more)

2 cups miniature marshmallows

3/4 cup butter

3/4 cup packed brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 cup sliced almonds

1 cup flaked coconut

Arrange the graham crackers in a single layer 10x15 inch baking pan (jelly roll pan). Sprinkle with the marshmallows. Combine butter, brown sugar and cinnamon in saucepan. Cook over medium heat until the brown sugar dissolves, stirring constantly. Remove from heat. Stir in vanilla. Drizzle over the marshmallows; sprinkle with the almonds and coconut. Bake at 350 degrees for 12-14 minutes or until golden brown. Cool in the pan on a wire rack. Cut into 3 inch squares; cut each square into halves diagonally to form triangles. Store in an airtight container in the fridge for up to 2 weeks or freeze up to 3 months.

The Huntsman Family's Favorite Brownies

4 eggs (beaten)

2 cups sugar

1 1/2 cups flour

1 teaspoon vanilla

1 cup margarine

1/3 cup cocoa

1 bag of miniature marshmallows

Combine eggs, sugar, flour and vanilla. Melt margarine and add cocoa, stir. Add egg mixture and beat well. Bake in 9x13 inch pan at 375 degrees for 30 minutes. (I cooked it 25) As soon as brownies are taken from the oven, cover with marshmallows. Return pan to oven until marshmallows are slightly melted. Pour chocolate frosting over marshmallows and cool before cutting.

Chocolate Frosting:

1/2 cup margarine, melted

1/3 cup milk

3 Tbsp. cocoa

1 lb. powdered sugar

1 tsp. vanilla

Combine margarine, milk, and cocoa. Beat in sugar and vanilla.

Mint Brownies

From Jenny...

1 c. black bean puree (or use ½ c. butter & ½ c. beans) (look under the cooking tips label)

½ c. cocoa

2 tsp. honey

4 eggs

2 c. sugar

1 3/4c. whole wheat flour

1/2tsp. baking powder

½ tsp. salt

Melt butter mix with cocoa and beans. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Pour batter into a greased 9 x 13 inch pan. Bake at 350 for 25 min. let cool.

Mint Frosting:

1/2c. butter

2 tsp. vanilla

4 ½ c. powdered sugar

3 tbsp. milk

½ tsp. peppermint extract

Green food coloring

Spread on brownies, refrigerate for 1 hour. Then make chocolate glaze, pour, spread and store in the fridge.

Chocolate glaze: 6 oz. chocolate chips + 3 Tbsp. butter

Heat and stir until melted, work fast at spreading it on the brownies.

Vanilla Bunt Cake

From Jenny...

1 pkg. vanilla cake mix

1 (5.9 ounce) pkg. vanilla pudding

1 c. sour cream

2 c. chocolate chips

1/2 c. oil & ½ c. bean puree (white) (look under the cooking tips label)

4 eggs

½ c. warm water

Mix together the cake and pudding mixes, sour cream, oil/beans beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12c. Bundt pan.

Bake for 50-55 min. or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate if desired. Dust the cake with powder sugar.

Variations: use Devils food cake and Chocolate pudding

Frosted Banana Bars

From Shandi...

1/2 cup butter or marg., softened

2 cups sugar

3 eggs

1 1/2 cups mashed ripe bananas (about 3 medium)

1 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking soda

Pinch of salt

Frosting:

1/4 cup butter or marg., softened

4 oz. cream cheese, softened

2 cups confectioners sugar

2 tsp. vanilla extract

In a mixing bowl, cream butter and sugar. Beat in eggs, bananas, and vanilla. Combine flour, baking soda, and salt. Add to creamed mixture; mix well. Pour into a greased 15x10x1 inch baking pan. Bake at 350 for 25 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add sugar and vanilla; beat well. Spread over bars. Yield: 3 dozen bars.

Optional: Use 2 eggs, 1 cup mashed bananas, and 1 cup sour cream.

Peach Cake

From Carolyn...

1 1/2 cups sugar

2 eggs

2 cups flour

1 Tbsp. cinnamon

3/4 cup oil

1 1/3 cups mashed peaches

1 Tbsp. Soda

1/4 Tbsp. Salt

Mix and bake the upper ingredients at 350 degrees for 35 minutes. Frost with the following recipe.

Frosting:

1 cup sugar

1/2 cup butter

2 egg yokes

1 Tbsp. flour

2/3 cup evaporated milk

Bring to a boil. Stir and boil for 10 minutes. Remove from heat and add 1 teaspoon vanilla and 1/2 cup chopped pecans let cool and frost.

Peach Ice Cream

From Carolyn...

3 cups mashed peaches

2 1/2 cups sugar

1/4 cup lemon juice

Mix the above ingredients and let sugar dissolve about 1 1/2 hours.

1 can evaporated milk

1 quart half and half milk

1 pint whipping cream

Put all ingredients in ice cream freezer and freeze for desired time. (She uses a 6 quart freezer.) You can use raspberries and strawberries and it is delicious!!

Peach Cobbler

From Karen...

1 cube margarine

2 cups flour

1 1/2 cups sugar

1 Tbsp. baking powder

1 1/2 cups milk

1 quart peaches and juice

Preheat oven to 350. Place butter in 9x13 pan and melt in oven. Don't brown. Stir together flour, sugar, and baking powder. Add milk and stir together. Pour into pan of butter. Spread evenly. Pour peaches and juice over batter. Bake 1 hour. Serve with whipped cream.

Lazy Day Cobbler

From Karen...

1/2 cup butter, melted

1 cup flour

1/2 cup sugar

3/4 cup milk

1 1/2 tsp. baking powder

1/4 tsp. salt

1 quart peaches and juice

Melt butter in 8x8 pan in 350 oven. Mix remaining ingredients and pour them over melted butter, but do NOT stir. Empty bottled peaches and juice over batter. Do not stir. Bake at 375 for 30-40 min.

Cinnamon-Sugar Rhubarb Cake

From Shandi...

1/2 cup butter

1 cup brown sugar

1 cup sugar, divided

1 egg

1 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup sour cream

2-3 cups diced fresh or frozen rhubarb

1 tsp cinnamon

Cream butter, brown sugar, and 1/2 cup of the sugar until light and fluffy. Add egg and vanilla; beat for two minutes. Combine flour, baking soda, and salt. Add to creamed mixture alternately with sour cream beating well after each addition. Stir in the rhubarb. Pour into greased 9x13. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350 for 40-45 minutes or until toothpick comes out clean. Serve warm.

Delicious Chocolate Zucchini Cake

From Kathy...

½ c. soft margarine

½ to 1 c. sugar

2 eggs

2 c. grated zucchini

2 ½ c. flour

1 tsp. vanilla

½ c. sour milk or buttermilk

4 to 5 Tbsp. cocoa

½ tsp. cinnamon

1 tsp. salt

1 tsp. soda

1 tsp. baking powder

Mix all together well. Place in a sprayed and floured 9x13 inch pan (or larger 10x14 inch pan) and sprinkle on topping and bake at 325* for 40 to 50 min.

Topping:

Use ½ to ¾ cup each of the following: Brown sugar, chopped nuts and chocolate chips

Apple Crisp

From Angie...

Mix together and set aside:
8 cups sliced apples
2/3 cup sugar
1 t. cinnamon
4 T melted butter

Mix:
1 1/2 cups flour
1 1/2 cups brown sugar
1 1/2 cups oatmeal
1/4 t. baking soda
1/4 t. baking powder
1/2 t. salt
3/4 cup melted butter

Place the apple mixture in a greased 9X13 dish, top with the flour mixture and bake at 350 degrees for 45 minutes.

Apple Pie

From Angie...

1/2 cup sugar
1/3 cup brown sugar
2 T flour
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
2 T melted butter
6-7 cups thin sliced apples (roma, jonathon or gala)

Put everything except for butter and apples into a bowl and mix. Add apples and stir to combine. Dump this into a pie crust. Slice butter over the top, place your top crust over the apples and finish the edges. Cut at least 4 slits into the top of the crust. Whisk one egg and brush this over the top of the crust and edges, sprinkle with cinnamon and sugar, bake this at 375 degrees for 25 minutes covered with foil, remove the foil carefully and continue baking for an additional 25-30 minutes. Serve with freshly whipped cream (add to your cream a little sugar and vanilla). This is to die for apple pie:)

Apple Pie Filling (Canned)

From Angie...

10 cups apple juice
1/2 cup cornstarch
1/2 cup ultra gel
4 1/2 cup sugar
5 t. cinnamon
2 t. nutmeg
1/4 cup lemon juice

Cook until thick and pour over raw peeled apples that are in your quart jars, process this using a water bath method for 35 minutes.

Microwave Caramel Popcorn

From Angie...

(This tastes just like cracker jack popcorn to me)

4 quarts popped popcorn

1 cup brown sugar

1/2 cup margarine

1/4 cup light corn syrup

1/2 t. salt

1 t. vanilla extract

1/2 t. baking soda

Directions:

1. Place the popped popcorn into a large brown paper bag. Set aside.

2. In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take our and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.

3. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minutes and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.

Addiction (AKA Sweet Chex Mix)

From Diane...

2 cups butter

2 cups sugar

2 cups light karo syrup

2 cups slivered almonds

4-5 oz coconut

2 (16 oz) boxes of chex cereal (1 rice, 1 corn)*

*Alternate: You can also do 1/2 box of each chex cereal and 1 box golden grahams instead

Mix together butter, sugar and karo syrup and let come to a boil for about 5 minutes. In large bowl, mix cerals together with coconut and almonds. Pour syrup mixture over cereal mixture. Mix well.