CARAMEL MARSHMALLOW POPCORN (BALLS)

12 Cups of popped popcorn, all kernels removed

1/2 cup butter

1/2 cup brown sugar

16 large marshmallows (roasting size)

2 TBL corn syrup

2 tsp vanilla

Over medium heat, melt together the butter and brown sugar until no longer grainy.

Add in the marshmallows and corn syrup until just melted, stirring constantly.

Remove from heat, add vanilla and stir well.

Pour over popcorn and mix until evenly coated.

I like to put it in small clumps on a parchment paper to cool or you can make it into 12 balls.  Just shape the balls, don't compress them.

CHEX MIX

9 cups Chex (Corn, Rice, Wheat or Mixed)

4.5 cups Cheerios

1 1/2 cup mixed nuts (peanut, almond, brazil, hazelnut, cashew)

1 1/2 cup bite-size pretzels 

1 1/2 cup garlic-flavor bite-size bagel chips or Rye Chips (these are a MUST!!)

14 tablespoons butter or margarine (butter taste so much better)

4 tablespoons Worcestershire sauce

3.5 teaspoons seasoned salt (Lowrys “Special salt”)

1 Tablespoon garlic powder

1.5 teaspoon onion powder

Preheat oven to 250 degrees

In large roasting pan, (the one you fix the turkey in)

Mix cereals, nuts, pretzels and Rye Chips (Rye Chips are important) – set aside.

In a small microwavable bowl, microwave butter uncovered on high about 40 seconds or until melted.

Stir in seasonings.

Pour over cereal mixture, stir until evenly coated.

Place in oven and “toast” for approximately 60 minutes, stirring every 15 minutes.

Cool on paper towels or stir time to time until completely cooled.

CHEESY EGG TOAST

4 slices bread

2 eggs

½ cup grated cheese

6 TBL Cottage or ricotta cheese

Salt & Pepper to taste

Place bread sliced on sprayed baking sheet.

Mix eggs and both cheeses together

Evenly top each slice of bread with the egg mixture.

Bake 10-12 minutes at 425 degrees

If you desire a more browned top, broil 1-2 minutes.

YOGURT (COLD START)

INGREDIENTS 

52oz ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk (whole or chocolate), or Costco organic whole milk 

Half of a 5.3oz Chobani plain or vanilla yogurt (freeze the other half for your next batch) 

OPTIONAL INGREDIENTS 

7oz Sweetened Condensed milk (freeze the other half for your next batch) or 16 oz Natural Bliss Coffee Creamer 

1-2 cups heavy cream or half & half milk 

2 TBL Vanilla or other extract flavorings (optional) Add in after yogurt finishes chilling process. 

INSTRUCTIONS 

1) Pour milk, yogurt and optional ingredients (not vanilla) into Instant Pot liner. 

2) Whisk well. Mix will bubble and foam up 

3) Lock the lid on the Instant Pot and turn the valve to sealing, not venting. 

4) Press the Yogurt button to 8:00hrs/Normal. You can increase incubation time (up to 24 hours) by pushing the + button and it will result in a more tangy yogurt. 

5) The Instant Pot will beep. Display will read 0:00 and will count UP to the 8:00 hours. When finished, the Instant Pot will beep and display YOGT. 

6) DO NOT STIR until fully chilled and/or strained. 

7) Remove the Instant Pot liner, cover, and chill in the fridge for 12-15 hours. 

8) After chilling yogurt, stir 1 spoonful of yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain. 

9) Add vanilla or other extract flavorings if using 

STORE 

Yogurt will keep in the fridge for to 2 weeks. 

TOPPING IDEAS 

Honey 

Fruit 

Granola 

1-2 tsp jello powder (diy Gogurt) 

Jam 

Dip apples or graham crackers in it. 

Freeze into popsicles for the kids. 

NOTES

Yogurt must contain live/active cultures (listed in the ingredients or on the label) 

Make sure it is FRESH, NOT OPENED YOGURT. Once opened, your yogurt begins to weaken and will not culture properly. You can freeze leftover yogurt to use as future starters. 

What is the difference between Fairlife milk and a regular ‘ol milk? Fair life has been ultra-pasteurized, which basically means it has been boiled already which is why the cold start method works. Fairlife milk also has 50% more protein, 50% less sugar, 30% more calcium than regular milk. Fair life milk also has added the Lactase enzyme which makes this milk LACTOSE FREE!

JELLO ROLL UPS

1 small package of Jello

½ cup of boiling water

1 cup of small marshmallows

In a microwave safe bowl, mix together the Jello mix and the hot water.

Stir until dissolved. If it's not dissolving, microwave the mixture for 30 seconds and keep stirring. Repeat until you get it all dissolved.

Add the marshmallows and microwave for another 30 seconds.

Mix together until the marshmallows are completely melted.

Pour mixture into a greased 8" x 8" pan and refrigerate for at least an hour.

Use a knife to cut around the edges of the pan to release the Jello.

Roll the Jello as tightly as you can.

Cut into 1" wide pieces using a sharp, thin knife.

Notes:
The marshmallow will rise to the top of the Jello mixture as it sets, so there's no need to make two different mixtures.

Double the recipe using a 9x13 pan.  roll up from the short side.

PEANUT BUTTER PUFF CORN

22 cups puffcorn (7-8oz)

3/4 cup butter

1/4 cup creamy peanut butter

1 1/4 cup brown sugar

2/3 cup light corn syrup

1 teaspoon baking soda

1. Pour puffcorn into a large, greased roasting pan.

2. Put butter, peanut butter, brown sugar and light corn syrup in a large saucepan (mixture will bubble up so it has to be big).

3. Bring to a boil and cook for 1 minute, stirring constantly.

4. Add baking soda and mixture will foam up.

5. Pour mixture over puffcorn and stir to coat.

6. Bake at 250 degrees for 45 mintues, stirring every 10 minutes.

7. Remove from oven, pour onto waxed paper and break into pieces.

ROASTED PUMPKIN SEEDS

Traditional

4 cups cleaned and washed seeds

3 cups water

1 cup Worcestershire sauce

½ stick (4 TBL) melted butter

2 TBL olive oil

1 tsp. garlic powder

1 tsp. onion powder

1 tsp seasoning salt (I love Johnny’s)

Bring water and Worcestershire sauce to a boil. Add seeds and boil for 10 minutes.

Toss with remaining ingredients.

Spread thinly onto jelly roll pan.

Roast 50-60 minutes at 350 degrees. STIR EVERY 10 MINUTES.

PEANUT BUTTER BALL ENERGY BITES

1½ cups old fashion oat flakes

½ cup peanut butter

⅓ cup honey

½ cup mini M&M's*

½ tsp vanilla

*can also use mini chocolate chips, mini Reese’s Pieces or a combination of them.

Mix all together. Makes 16 balls.


Balmer's Peanut butter ball recipe
1 Cup quick Oats...
3/4cup Natural crunchy peanut butter
1/2 Cup GROUND dark chocolate (freeze before chopping or grating)
1/2 cup Ground flax seed
2 tbs. Local sourced honey

BEEF JERKY

2 cups water

3.5 TBL liquid smoke

2 TBL soy sauce

2-3 TBL pepper

½ TBL old bay

1 ½ TBL salt

1 TBL season salt (Johnny’s is my favorite)

1 TBL lemon pepper

5 lbs. meat

Marinade for at least 24 hours.

CARAMEL APPLES

14 oz. caramels, unwrapped

2 TBL water

5 Apples

Melt caramels with water in sauce pan.  Put sticks in apples and dip.

CUCUMBERS

Marinade sliced cucumbers in one of the following:

1 tsp salt

3 TBL sugar

1/3 cup vinegar

Or

¼ sliced red onion

¼  cup water

¼ cup rice vinegar

½ tsp sugar

1/8 tsp salt

¼ tsp pepper

Can make either marinade creamy by adding ¼ cup sour cream!

MARSHMALLOW POPCORN

¾ cup unpopped popcorn kernels

2 cubes margarine

1 ½ cup sugar

½ cup corn syrup

2 cup mini marshmallows (or 20 large)

¾ cup mini gumdrops.

Popcorn & remove un-popped kernels.  Place in large bowl.   In saucepan melt butter, sugar & corn syrup.  Bring to a boil and boil 2-3 minutes.  Remove from heat, stir in marshmallows.  Stir until melted.  Pour over popcorn, stir until coated.  Add gumdrops and stir again.  Spread on wax paper to cool.

EASY MICROWAVE CARAMEL CORN

12 c. popped popcorn (about ½ cup kernels) (about 2 microwave bags)

1 c. brown sugar

¼ c. white Karo syrup

½ tsp. salt (if using salted microwave popcorn, omit salt here)

1 stick real butter cut into chunks

½ tsp. baking soda

1 tsp. vanilla

1.  Butter or spray a large piece of foil and set aside.

2. Pop popcorn, remove in-popped kernels and put into a large bowl (use one bigger than you think you will need). Set aside.

3. Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish.

4. Microwave for 30 seconds. should be enough to melt the butter at least half way. Stir it all to combine.

5. Now microwave on high for 2 minutes. Take it out and stir.

6. Microwave for 2 more minutes. Take it out and stir.

7. Add baking soda and vanilla to caramel. Stir really well and watch it bubble and foam.

SAFETY ALERT: Don't be mesmerized by all that yummy goodness. Boiling sugar is hot. REALLY HOT. Do not put your finger in or taste it!!!!

8. Pour caramel over the popcorn. Mix it up well with a big spoon. Once well coated, spread it out onto your buttered foil.

9.  OPTIONAL -- If you like crunchy caramel corn: spread out on a cookie sheet (you might need 2) and bake either at 200 degrees for 1 hour, stirring every 15 minutes. Keep an eye on it the last 15 minutes so you won't over cook it!

Another note: DO NOT try to 1/2 this recipe. You'll burn your caramel!!!

CINNAMON RAISIN GRANOLA BARS

2 cups rolled oats

½ - ¾ cup packed brown sugar

1/2 cup wheat germ

3/4 teaspoon ground cinnamon

1 cup flour (wheat or AP)

3/4 cup raisins (optional)

3/4 teaspoon salt

1/2 cup honey

1 egg, beaten

1/2 cup vegetable oil (try canola or coconut)

2 teaspoons vanilla extract

1 tsp cinnamon  (optional)

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.

In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

Bake for 30 for crunchy and 20 minutes for chewy in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

CHEWY PEANUT BUTTER CHOC. CHIP GRANOLA BARS

2 1/2 cups oats

1/2 cup rice krispy cereal

1/4 cup coconut

1/2 cup mini chocolate chips

1/2 cup brown sugar

1/2 tsp salt

1/4 cup butter

1/4 cup peanut butter

1/8 cup honey

2 TB corn syrup (optional)

1/2 tsp vanilla

Put all but oats, cereal, coconut and chocolate chips in to saucepan over low heat until liquid.  Cool slightly then pour liquid over the dry stuff and mix together until combined. Press into a square 8×8 pan.

Bake at 350 for 20 minutes–I did almost 30 minutes but I did double the recipe. Cool for 10 minutes and score into bars.

Let it set completely and then cut into bars. Enjoy!

CHEWY S'MORES GRANOLA BARS

¼ cup butter

¼ cup brown sugar

¼ cup honey

½ tsp vanilla

pinch of salt

2 cups quick oats

1 cup rice krispies

½ cup mini marshmallows

¼ cup mini chocolate chips

Cut out an 8 x 8 inch square of parchment paper.

Place the parchment paper in the bottom of an 8 x 8 inch baking dish.

In a large sauce pan, add the butter, brown sugar, and honey.

Place on the stove over medium-low heat. Stir occasionally with a large spoon until it begins to bubble.

Once bubbling, cook for 2 minutes while stirring.

Remove from heat and stir in the vanilla and pinch of salt followed by the oats and crispy cereal. Stir until well coated, then mix in the mini marshmallows.

Then pour the mixture into the 8 x 8 inch dish.

Press the mixture evenly into the dish.

Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.

Allow to cool then cut into bars.

Makes 12-16 bars depending on how you cut.

HOME MADE FRUIT SNACKS

½ cups strawberries

½ cup lemon juice

2 TBL honey

½ cup gelatin

Put fresh or frozen fruit and lemon juice in sauce pan.  Heat on medium low until fruit starts to soften.

Use immersion blender to puree fruit (or use blender).  Cool 5 minutes.

Stir in honey and gelatin one TBL at a time.  Whisk, whisk, whisk so it doesn’t clump.

Once incorporated pour the liquid into silicone molds or 9x13 baking dish lined with parchment paper.

Put in refrigerator for 2 hours to set up.

Remove and pop the fruit snacks out of the mold or cut into squares.

Store at room temp or in fridge if you like them cold.

SECOND OPTIONS

2/3 cup lemon or orange juice

2/3 cup fresh or frozen berries

1 TBL honey

5 TBL gelatin

CREAMY CARAMEL PEANUT BUTTER APPLE DIP

25 caramels

¼ cup heavy cream

2 TBL peanut butter

½ cup chopped peanuts

Sliced apples

Put caramel, cream and peanut butter in microwave safe bowl.  Microwave on high 2.5-3 minutes.  Stir at 1 minute intervals.  Put peanuts in a small bowl.  Serve with apple dipped in sauce then peanuts.

MEGAN KELLER'S ROASTED CINNAMON NUTS

1 egg white mixed with 1 TBL water until frothy

¾ cup sugar, 1 tsp cinnamon, 1 tsp salt, mixed

1 lb nuts

Mix all together and bake @ 250 degrees for 1 hour stirring every 15 minutes.