I grew up on Peeps… except when I was a kid, Easter was the only time you could find them. Now, there seems to be one (or 2, or 3) for every holiday… and in cool colors and flavors too! All I remember were pink chicks and yellow bunnies.

Scattered about the internet are billions (ok, maybe not that many) uses for Marshmallow Peeps. Some of these include turning the sweet little chicks into road kill, others do cool things like this:

So whatever your “Peep Fancy” is, have a great Easter!

Chocolate Dipped Peeps on a Stick!

Ingredients:

• Lots of peeps
• Lots of dipping chocolate
• Lots of candy sticks (or craft sticks)
• Hot water, or a microwave
• An endless imagination

Directions:

Do you really need any? Enjoy!!!

 

Translate – Caramel Popcorn, quick and easy.

I love to eat popcorn. My kids say that I bleed popcorn and diet coke, funny, probably true though. When I like to “switch things up a bit”, I make caramel popcorn. It is so much better than your store bought candied corn, and better for you too. I can control what popcorn is used, and how much butter and sugar is added, plus it is fresh.

Caramel Popcorn can sometimes be a long and tedious snack. Not difficult, but time consuming, as most recipes call for baking at a low temperature for about an hour. Enter, the microwave. This microwave caramel popcorn will get you the sweet snack in under fifteen minutes – start to finish. I found the recipe at the Jolly Time Popcorn site. Jolly time is one of my favorite microwave popcorn brands.

If you are short on time, and looking for a great, lighter, treat, try this one. I made this batch for a superbowl party this last Sunday. I made over 50 servings worth in under an hour. It was awesome.

Microwave Caramel Popcorn, Fast!

Ingredients:

• 10 cups popcorn, air popped or 1 microwave bag
• 1/3 cup butter, unsalted
• 2/3 cup brown sugar, packed
• 1/3 cup light corn syrup
• 1/4 tsp baking soda
• 1/2 tsp vanilla extract
• Nuts or Candy Coated Chocolate (optional)

Directions:

Place popcorn in a large microwave-safe glass bowl, set aside.

In another glass bowl, microwave the butter until melted, about 45 seconds. Stir in brown sugar and corn syrup. Microwave on high until mixture boils, 1 to 3 minutes, stirring once, then on high for 3 minutes without stirring. Remove bowl and stir in soda and vanilla.

Pour the caramel mixture over the popcorn and stir until most of the popcorn is coated.  Microwave on 70% power for 1 minute. Remove and stir, then microwave at 70% for 1 more minute minute. Remove  and stir again to coat popcorn evenly. Pour popcorn onto wax paper and cool completely, about ten minutes. Break apart and serve, or store in an airtight container.

You can add nuts or candy coated chocolate if desired. Add nuts with the popcorn before coating with the caramel. If you are using chocolate, add it just before pouring on cooling sheet…or you will have a big melted blob.

Enjoy! Makes about 10 servings, about 1 cup each.

There’s nothing like remembering the morning of, that you are supposed to bring a food item to an office (Christmas) party. Is that a sign that you are getting old?

That’s what happened to me on Monday. So I scurried to find a recipe that required minimal ingredients, prep, and if necessary baking time. It also needed to be something that wouldn’t require making a lot of noise either (it was 4:30 in the morning).

I have no idea what possessed me to find this recipe, but I had a ton of saltines, and a bunch of chocolate that needed to be used. There are many variations to the recipe, and you can find a million recipes by just google-ing “saltine candy”. The end result met my expectations across the board, and it went over well at our Christmas fling. And the picture? I took it at my desk in my office… This is my redneck post!

Cracker Candy …aka Crack, Saltine Toffee…

Ingredients:

• 1 cup butter
• 1 cup brown sugar
• 1 sleeve saltine crackers
• 12 – 16 ounces chocolate (I used Ghirardelli dark, semi and white)

Directions:

Pre-heat the oven to 350 degrees. Prep a jelly roll pan with foil and single layer the crackers on the foil, set aside.

Cube the butter and combine with brown sugar in a small saucepan. Boil until foamy, about three minutes. Remove from heat and pour over the crackers. Tilt the pan to spread the toffee mixture over all of the crackers. Bake for 7 – 10 minutes, or until the toffee is bubbling. Remove the pan from the oven and top with your chocolate. When the chocolate begins to melt, spread it evenly over the crackers. Chill in refrigerator till the chocolate is set, about 30 minutes and break into pieces. Store at room temperature.

By the way, most recipes add nuts or other toppings, but I didn’t any, and I am really not a big nut fan… though I have been accused of being a nut!

 

I’ve known for a few weeks that this box of cereal was coming near its “best by” date, but I had been procrastinating using it. Not sure of the exact date, I checked it last night, um, figured I needed to use it up. It was getting late, and I needed an quick and easy recipe. Then bam! There it was, right on the box! I have never actually made any type of chex mix, but I have tasted plenty. I knew this one would go over well with the family and hey, if the cereal was stale, the PB and Chocolate would mask it!

 Quick, easy… gone in under 24 hours:

Chex Muddy Buddies

Ingredients:

• 9 cups Chex
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

Directions:

Place cereal in a large bowl, set aside.

Microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Serving size 1/2 Cup: Calories 220; Total Fat 9g (Saturated Fat 4g); Cholesterol 5mg; Sodium 200mg; Carbs 30g; Sugars 17g; Protein 3g