Microwave Caramel Corn

I think I have tried to convince Mom to make this every year for New Years since I was in high school. Well, actually I go back and forth between caramel corn and fudge. I try to get her to believe it is a tradition and we have to make it. In all reality, I think she only made both of them once or twice on New Years, each on different years. Regardless, I crave caramel popcorn every year around this time and this recipe helps with that need for instant gratification. This version came from Sherri Walton.

2-3 quarts popped popcorn (depending on how coated you want your popcorn)
1/2 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1/2 tsp. salt
1/2 tsp baking soda

In a bring butter, sugar, syrup, and salt to a boil. Boil for 2 minutes, stirring constantly. Remove from microwave and mix in baking soda. Put popcorn in a paper grocery sack and pour caramel over popcorn. Fold down top of grocery sack and shake. Place in microwave. Microwave on high for 90 seconds. Take sack out of microwave and shake to even coat the popcorn. Microwave for another 90 seconds. Take out and shake. Pour out on cookie sheet to cool.

Reindeer Snack Mix

I saw this in the Taste of Home magazine on cookies Mom gave me last year. I made it for a Christmas party at a friends I went to this past weekend. It was pretty easy to make and surprisingly good. You have to be careful though, it can be pretty addictive!



4 1/2 C Puffed Peanut Butter and Chocolate Cereal
4 C Miniature Pretzels
12 oz Salted Peanuts
12 oz White Chocolate Chips

Combine cereal, pretzels and peanuts. Melt white chocolate chips in microwave. Pour over cereal mixture and toss to coat. Spread over wax paper. Let stand until set, about 20 minutes. Break into pieces. Store in an airtight container.

Lemon Coconut Bars (Homemade Larabars)

My roommate made these about a month ago. I made them again today. This isn't the greatest picture, but I promise these are actually really good. Unless you are Dad and you hate coconut. But otherwise...

1 C almonds
1 1/2 C pitted semi-soft dates
1/4 t salt
zest of 1 lemon or lime
1 T lemon or lime juice
1 cup dried shredded unsweetened coconut

Chop nuts into small pieces. Use some of the nut powder to "flour" the pan to help keep from sticking. Add remaining ingredients and process until well mixed. Press into a 9x9 pan and chill for until firm. Cut into bars or squares. They will keep in the fridge for about a week and in the freezer for several months.

You can pretty much use whatever nuts or seeds you want. Same with the dried fruit. This seems to be the type of recipe you can just change based on what you have on hand, as long as you keep the portions about the same.