Crispy Caramel Corn

Who doesn’t love caramel corn?!?!?!?  ESPECIALLY when it is so very crispy and crunchy!!   One of my kids requested this the other day and here we are 4 days later and it is STILL crunchy and crispy! YAY!!!

* The recipe calles for 2 – 9″ x 13″ pans full of popped popcorn. I used 1 -LARGE deep pan and 3 bags of microwave popcorn.   Maybe that will help you.

Crispy Caramel Corn 

Popped popcorn to fill 2 – 9″ x 13″ pans
2 c. brown sugar
1/2 c. lite Karo syrup
1 tsp. salt
2 sticks of butter
1 tsp. baking soda
1 tsp. vanilla

Bring the brown sugar, Karo syrup, salt and butter to a boil and boil for 5 minutes. Take off the heat and add the vanilla and baking soda. (Stir carefully as baking soda makes the hot mixture bubble and foam up like crazy!!!)

Carefully pour over the pop corn. Stir. Bake @ 250° for 1 hour. STIR every 15 minutes.

Dump onto counter to cool, I like to dump mine on paper bags that I ripped so that they lay flat. It absorbs some of the butter. Cool completely. Then store in covered container.

Enjoy!

Recipe from Prized Recipes to Cook and Savor.

Some Snacking Options……

Looking for a GREAT snack that is not only quick to make, quick to grab and not too bad for you!????    I have talked about making this for.ever.  It just took doing it once to become addicted. We all enjoy grabbing this for a snack! The best part it that you can make it ALL your own! So, this really isn’t a “recipe” per say ~ more of a “method” lets say. Add what you want!! Take out what you don’t!!!

Please let us know your combinations!!! Maybe it will inspire us! THANKS!

Trail Mix    

nuts (whole almonds, mixed nuts, cashews, etc.)
peanuts (dry roasted, lightly salted, cocktail, etc.)
dried fruit (raisins, craisins, mixed dried fruit, apricots ~ cut up,  etc.)
M & M’s (of course…….or chocolote chips,  dark chocolate, peanut butter chips, vanilla chips, etc. will work too!!!)
yogurt covered raisins (Aldi…..WHY have you not had these for weeks?!?!?!? OH, this past week they had them!! So, below is another batch I made. ↓)

Mix as much or as little of the ingredients you like. Store in a covered container and ENJOY!!!!

Cinnamon Sugar Donut Muffins

I have been telling a few people about this recipe, TIME to share it!!! We have these with “breakfast for dinner” or for breakfast…..or for snack…….. I enjoy knowing that there is wheat flour in it……sneaking some goodness into my kids without them knowing it! I hope you too make these and enjoy! Grab the recipe here at Kats’ Kitchen. (PLEASE enjoy her picture, mine really wasn’t so very good, sorry……)

My tips for the muffins!!!

* I use 4 TB. oil and about 4 TB. applesauce.
* I find that this recipe yields more then 12, closer to 16 muffins I would say.
* I like to brush the muffins with the butter instead of dipping.

Happy Baking!!!

OH, another thing!!! PLEASE, if you are trying to figure out the whole snacking- healthy-fill-you-up-sorta-thing……THEN please, check this recipe out from Lisa at Cooking Up a Sale.  My kids and I enjoyed this yesterday as a snack. I served it with apples, though thought that graham crackers would be a fabulous dipper as well!!! Though, I was encouraging my kids to eat their fruit AND BOY DID THEY!!!

Light (er) Apple Dip

The taste is much like Peanut Butter  Gram-wiches, so if you liked the taste of those, you will enjoy the dip as well.

She has GREAT tips on her post, please take the time to check it out. ESPECIALLY the tip about “Grab and Go Apple Slices! I ended up using plain Greek yogurt and added a touch of vanilla extract.

Happy Snacking!!! What is YOUR favorite thing to snack on???

Mint Chocolate Puppy Chow

Mint + Chocolate = my favorite flavor combination. I have tried my whole life to pick a DIFFERENT ice cream flavor, not Mint Chocolate Chip. I usually fail and go right back to my good ol’ faithful favorite. Mint and Chocolate. SO when I saw the original recipe here I wanted to try it. The ingredients were not all in my pantry, oh why does it fail me so when I need it?!?!? No fear, my freezer came through. I had these….

could it work???

It should…

It did.

OK. So I know that this might sound Christmasy and all, make it then AND make it now?!?!? These candies can be found easily around Christmas-time, too bad I didn’t buy more! I am thinking that any mint chocolate would work, let me know if you try a different kind of mint chocolate.

I wonder if this sounds good to you??? Let me know if you try it!!  It is a for sure favorite around here. (NOTE~ it will NOT take the place of the Chocolate Peanut Butter Puppy Chow, peanut butter and chocolate is another fab.u.lous combination, this is just a wonderful variation!!)

Mint Chocolate Puppy Chow 

1 c. Andes Creme de Menthe Baking pieces
1 c. semi-sweet chocolate chips (tho milk chocolate should work too)
6 c. Corn Chex (can use a bit more if you want too…..IF you want too)
1 c. powdered sugar (another 1/2 c. more if needed)

Melt the candy pieces and chocolate chips. Do this in a double boiler or SLOWLY and carefully in the microwave, stirring every 30-45 seconds.

Put the cereal in a mixing bowl, one that has a lid, and pour the chocolate yummy-ness over top and stir to coat. OK, so you can add more cereal if you want too…… I like each piece to be nicely coated in chocolate. (Though my picture begs to differ, look at those nearly naked cereal pieces!!! OOPS!)

Pour the powdered sugar over, cover with lid. Have fun and shake shake shake…shake. Let set a minute  before you open or you will be in a powdered sugar cloud. CAREFULLY open the lid and check to see if each piece in coated in powdered sugar.  If not add more and shake again.

Do not cover till chocolate is totally cooled and dry, or it could get stale tasting.

Enjoy.

Recipe adapted from Shugary Sweets. PLEASE check out her pictures, they will make your mouth water and maybe you HAVE the chocolate she uses!

Peanut Butter Gram-Wiches

“Can I have a snack please?”

 ”I am hungry, is it snack time?”

 ”Did I hear you say we can have a snack??”

“* Crinkle crinkle crinkle (sound of a bag being opened)* *me* What are you doing??? *child* “I am so hungry……” (Said with “weakness” of body even though lunch was like was 1.5 hours ago…….)

Does this sound familiar to you???? My kids ask for snacks no less than 16 times per day. They are growing boys I know, and I like my “morning” snack and “after- school” snack and “busy making dinner” snack and “avoiding the things I need to be doing” snack  so I do understand! BUT, I run out of ideas of what to give them! Something that is  filling enough to hold them over to the next meal…….

My friend shared this recipe with me and it has fast become a favorite around here, I have made it 3 times in about a week. It is filling enough to hold them over till dinner and really, actually pretty good for you too! Bonus!!!!

*** Update***
SO I realized that I followed the recipe wrong. Opps. My friend gets 20 ish sandwiches out of her 1/2 c. peanut butter and 1/2 c. vanilla yogurt mixture.  Tahee. I got 4. As you can see I go heavy!! That being said, please use as much or as little peanut butter as YOU want to on your sandwiches!! They will be fantabulous either way!!!!

Peanut Butter Gram-Wiches  

1/2 c. peanut butter
1/2 c. vanilla yogurt
4 ~ 20 graham crackers

Mix together the peanut butter and yogurt (a spoon works fine, it may look like it will not come together nicely BUT then all of a sudden you have a nice smooth mixture!!!)

Break the graham crackers in half so you have  squares. Put as much or as little  of the peanut butter yumminess on half the squares and top with the remaining squares. I took a knife to smooth out the edges nicely. Wrap in plastic wrap and freeze. (At least 4 hours so they are frozen through.)

Serve and enjoy.

Recipe from Melissa, thanks!!!!

Just for fun I rolled some of them in mini-chocolate chips.  Big hit.

This recipe linked to Six Sister’s Stuff.

Lunch Box Items Part 3: Pickle Rolls & Chewy Granola Bars

In a constant effort to keep lunches not only excitable bit also EATEN and not brought home, I am always trying new ideas. My kids and husband had this for lunch one day and they all enjoyed it. I even made it for those of us who were at home. It does not refrigerate over night the best, as sometimes the juice from the pickle can get the tortilla soggy *ugh*, so it is best to make this in the morning (though I have done it at night just be sure to dry off your pickle!)

Pickle Rolls
4 tortillas, the 6 ” ones fit the pickles the closest
4  dill pickle spears
4-8 slices of ham
softened cream cheese (about 4 oz. I would say)

Cut each pickle in half, lengthwise. Lay your pickles on a couple of paper towels to drain any extra liquid, this will help your tortilla from NOT being soggy. Spread a nice layer of cream cheese over your WHOLE tortilla. Lay 1-2 pieces of ham over the cream cheese.  Lay a two dill pickle spears (equaling one because you cut it in half) towards the top of the tortilla. Tuck the tortilla edge over the pickle and roll up. Secure with toothpicks….reminding your loved ones that there ARE toothpicks in there.  I like to chill for about 1 hour, it sets the cream cheese and the roll with then hold better and you can remove the toothpicks. Slice in two and pack in your child’s lunch box WITH an ice pack. Enjoy!

I have made Crunchy Granola Bars and they were a hit here, BUT I wanted to try a Chewy Granola Bar recipe I found…..GLAD I did! Yum. My family ALL enjoyed them. A great snack to have and a GREAT addition to your child (or husbands) lunch box. I cut these to 24, put them in baggies, loaded them into a container and walaa… just take one out and throw in the lunch box. Easy Peasy. I hope you give them a whirl. Thanks to Lisa for a delicious recipe. Check it out here!

Squash and Apple Bake & Crunchy Chocolate Dipped Granola Bars

Oh Fall, so lovely is the Fall ~ the crispness in the air ~ the crunch of the leaves ~ the smell in the air ~ the salt & pepper shakers ~ the hoodies ~ the sheer THANKFULNESS for everything ~ Fall is so welcome. (Did I mention it IS the 1st day of fall??!? “High fives all around ~ wohoo whohoo!!”)  I hope you are enjoying it too!!!! Here is a fall recipe from me to you…..

I enjoy squash, so…. I MAY be the only one in my family WHO truely does, BUT that is NOT going to stop me from sharing this AWESOME recipe. The squash and apples roast to a lovely deliciousness right before your very nose.  IT might just tempt your picky eaters too!!!

* I do NOT have a kitchen scale, so I do not know how much 2 lb. of squash is ~ I just cut enough to fill a 9″ x 13″ pan about 1/2 full with cut up squash.
* I like to uncover the last 20 minutes of cooking, it thickens up the juices and browns the squash a little bit.
* I leave the skins on my apples, though you may peel if you are not keen on that ~ I need all the nutrients I can get!!!
* This recipe is from my Aunt and she suggests serving it with pork chops and rice, I liked the sound of that, so that is what I ALWAYS serve it with too!!
* I used 4 apples, feel free to add more to your bake as well!!

Squash & Apple Bake 
2 lb. butternut squash,
1/2 c. brown sugar
1/4 c. melted butter
1 TB. flour
1/2 tsp. salt (opt.)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 baking apples, cored and cut up
Have fun cutting that squash ~ oh, and be be careful, PLEASE!! I cut in half, remove the seeds and then peel the rind off with a vegetable peeler till I see no more rind, then I cut into 1″ slices, then cube up. (But you can do it however you want to, just get yourself some cubed squash! ) Put  cubed squash in a greased 9″ x 13″ pan, add the cut up apples.  Combine the sugar, butter, flour, salt, cinnamon and nutmeg. Spread it over the apple/squash mixture to the best of your ability, that is hard, sometimes I melt it a bit to make it more spreadable. Bake @ 350* for about 50-60 minutes. (I like to stir at about 30 minutes, then uncover to bake the rest of the way.) Enjoy this taste of Fall!!

Thanks Aunt Laurel for this fantastic recipe! One of my favs!!

Now for the much-anticipated (….in my dreams…..) 2nd installment of “lunch box ideas”! Drum roll…….
GRANOLA BARS!!!!!  Do you love ‘em? Have you wanted to make your own BUT have failed attempt after attempt and attempt ~ or was that just me? I just couldn’t get it right. Though….not any more! I have found a bar that I THINK will end my search. Thanks to the Pioneer Women for this one! Check out the original recipe here…I of course was lacking some ingredients and went with what I had, was happy and will probably just leave it as I did it!

*These babies ARE crunchy. I cooked mine the full 25 minutes, will check at 18!!! minutes next time FOR sure. I let it cool all the way, bad. I could not cut! I had to break, so I got some not so lovely “bars”. My advice for that would be to “scor” the pan o’ granola into the size bars you want, not going all the way through ~ that way when it cools you can just break and it SHOULD break along your line you made….should.

* I think that you could use your imagination with these, Pioneer Women added nuts (sounds great, I sadly had none! Add about 1 c.). How about instead of dipping in the chocolate, just add some chocolate chips (though you may want to cool the sugar mixture down a bit 1st or they will ALL melt). If you like coconut, then that  might be a GREAT addition too!

* Pioneer Women used Rice Krispie cereal (I used corn flakes). Use whatever cereal you have! (Within reason of course…..maybe Allbran, Cheerios, etc.)

* Feel free to use wheat germ, oat bran, wheat bran ~ any of those type of things ~ just gives it an extra bit of health!! PW used wheat germ.

Here is the bars the way I made them….as I said HERE is the original! How she gets her things to look so purdy, I will NEVER know!!

Crunchy Chocolate Dipped Granola Bars
6 c. quick oats
1/4 c. melted butter
1/4 c. oil
1/2 tsp. salt
1 c. brown sugar
1/2 c. honey
1/4 c. molasses
1/4 c. water
3 tsp. vanilla extract
1 1/2 c. coarsely crushed Corn Flakes
1 c. oat bran
1 1/2 bags of semi-sweet chocolate chips
Combine the oats and the oil, butter and salt. Toss this in a large bowl. Pour into 2 cookie sheets (with sides) and bake @ 350* for about 18 minutes, stirring a few times. You want them just toasted light brown. Meanwhile. Heat the brown sugar, honey, molasses and apple juice just until sugar is dissolved ~ ALMOST to a full boil. Take off heat and add the vanilla. Pour the toasted oats in a large bowl, add the Corn Flakes and oat bran ~ pour the sugar mix over and stir till ALL coated wall. Pour into a foil lined cookie sheet (with sides), be sure to grease the foil well. Gently press down a bit till nice and flat. Lower your oven to 325* and bake for 18-22 minutes ~ be sure to check at 18! It may just be done by then!!! When done, let cool a few minutes then scor your bar shape into the large sheet of granola. This will help you later on. Let cool all the way. Cut into bars. Dip into melted chocolate, either all the way or just the bottom 1/2. Place on waxed paper (chocolate side up, if you can) and let set till the chocolate hardens. This yields quite a bit of bars, the number is unknown to me, just a lot. Why not put in baggies right away and freeze, so lunch time prep is easy peasy!! I hope you enjoy these as much as we did!!! THANKS!!

Recipe slightly adapted from Pioneer Women.

LET US REMEMBER IN ALL THINGS AND AT ALL TIMES TO ……..

No Bake Cornflake Peanut Butter Cookies & Grape Salad

Aldi sales. Starting August 1 ~ August 7.
WAIT a minute, wasn’t I JUST telling you about the 4th of July sales?? What is happening to the summer! Hope you are enjoying it….and ignoring the “back to school” sales…oh. Kidding.

I am going to share a few recipes today with you THAT are made from ALL Aldi ingredients, which makes for easy shopping! LOVE those recipes!
* Peanut Butter is $2.29 a jar. This is one of those “staples” that I must ALWAYS have on hand! If you grab some corn syrup (maybe a bottle or two….it IS a seasonal item remember!!), white sugar, corn flakes and chocolate chips then you will have ALL the ingredients to make No Bake Cornflake Peanut Butter Cookies (recipe below).
* GRAPES!! YEAH! Red and Green!!! $0.89 per lb. 1st off ~calm down, sit down, and smile. What a lovely treat to have go on sale. Treat your family to this delicious Grape Salad (recipe below) ~ just be sure you have cream cheese, sour cream, white sugar, brown sugar and vanilla….pecans too IF you so desire!

And………

* Blueberries are $1.59 per pint. PERFECT time to make Blueberry Pie!
* Baby Carrots are $0.49 per1 lb. bag, if you like your veggies you might just enjoy this Carrot Salad as well.
* Bacon is $3.29 for a 1 lb. package. Here are a few salads that use bacon ~ Bacon Ranch Pasta Salad, Spinach Tortellini Salad, Broccoli Salad and Warm Spinach Salad.  (oppss….seems I like my bacon!)
* You can use the Hint of Lime tortilla chips ( $1.29 a bag) to dip into Pico de Gallo and Guacamole OR Fiesta Corn Chip Dip. I really like these chips….the salty sour thing is so good!
* SNYDER’S OF HANOVER PRETZEL SANDWICHES…….need I say more? My caps lock should get the point across. No recipe for them….just eat em’. $2.79 a bag.
* Lunch meat is at a special price at $3.29. Why not make some bagels to put you lunch meat on…..?  (oh….my 1st post, I may be a bit sentimental about that one. I do make those often still……)
* If you like Greek yogurt, it is $1.19 for a 5.3 oz. container AND it would be good…I am sure with Granola.
* Heat – n – Serve breakfast patties or links ($0.99 each), would be good on Pizza Breakfast Casserole ~ just crumble on top and cook as directed. (I would probable 1st heat a bit in a skillet to get any extra grease out.) OR hey!! Check it out….grab some Canadian Bacon and put on top of your Pizza Breakfast Casserole, it is $2.49 for a 6 oz. package. Or use bacon…..

Every once in a while, more often than I care to admit, I forget my grocery list at home. I then go into scatter brain mode and really cannot remember what was on that list. I then go to my “aldi recipe file” that is tucked so neatly in my brain. Well, it didn’t get me too far…being that only one recipe came to mind ~ No Bake Cornflake Peanut Butter Cookies ~ well, and ham buns……..  SINCE I needed to “bake” I got the ingredients I needed for the cookies and a few more staples and got home. Happy to see I didn’t forget anything important.   Maybe these delicious treats can  become part of your memory recipe box….it may just help YOU too some day! This is a GREAT summer treat when you don’t want to be turning your oven on.

No Bake Cornflake Peanut Butter Cookies 
1 c. sugar
1 c.corn syrup
1 c. peanut  butter
6 c. corn flakes
1 c. chocolate chips
In a sauce pan, combine the sugar and corn syrup and heat till the sugar is melted, no need to boil. Take off heat and add peanut butter. Let cool on the counter for a bit, just till it is not SO hot, but still warm. Place the corn flakes in a bowl and pour the warm mixture over. Stir gently. Now, you may stir in 1 c. chocolate chips, this will melt a  bit throughout. Drop a scoop onto wax paper and form into a  ball. Chill a bit to set, then you can store on the counter in a covered container. Enjoy!!!

Recipe adapted from Hull PRC Cookbook.

A friend was asking me a while ago about Grape Salad, so I thought that I would share the recipe that I ALWAYS use. There is really nothing fancy to it. I sometimes just make the cream cheese mixture and dip apples or grapes into it as a snack, the kids really enjoy that too!

Grape Salad 
2 lb. green grapes
2 lb. red grapes
8 oz. softened cream cheese
3/4 c. sugar
1 c. sour cream
2 tsp. vanilla
1/2 c. brown sugar
1/2 c. pecans (I never do this though…)
Beat together the cream cheese and sugar till smooth, add the sour cream and vanilla and mix well.  Fold in the grapes and mixture in a bowl or a 9″ x 13″ pan. Sprinkle with brown sugar and pecans. Chill several hours. Serve and enjoy.

Recipe from my friend Becky, with  my slight changes.

Hope everyone is having a GREAT summer. IF you have kids at home, enjoy the last couple weeks with them AT home before the CRAZINESS begins! Thanks, as always for reading and I would love to hear what you make, or like the looks of, or don’t like the looks of and any questions you may have. THANKS!

Cabbage Crunchy Apple Slaw & Granola

Aldi Sales and Recipe Ideas for the week of July 25 – July 31.

* 7-9 oz. Lunchmeat Tub Refills, ad says “Oven Roasted Turkey Breast” ~ though I am sure they have ham too. They are $2.29 each. Either the turkey or ham would be delicious in Meatloaf Cordon Blue.
* An 8 oz. pkg. of mushrooms is $0.69 each. Why not make a delicious Mushroom Side Dish? You can make it on your grill or on your stove top.
* A 3 pack of green peppers is $1.19! I like to add green peppers to Sweet & Sour Chicken.
* Their “Fit & Active” food line has lots of foods to try~ dressings ($1.29), lunch meats ($2.49), turkey franks ( $1.29, my kids did NOT notice a difference from regular Aldi hotdogs!), turkey bacon ($2.29, I NEED to give this a try! Has anyone tried it? Is it good, bad?), all kinds of frozen fruit/smoothie/yogurt bars, yum…($2.99), oh yeah ~ ever get “drinky” when shopping? Happens to us ALL the time, the Fit & Active flavored beverages are a great thirst satisfier, just be cautious when opening in your car after shopping….they DO fizz up…don’t say I didn’t warn you (They are $0.69). The sugar-free drink mix is a great buy too! At $1.79 each, each container has 6 packs and makes a total of 12 quarts!
* OH and one of my favorite purchases AT Aldi is their large container of vanilla yogurt, something I nearly ALWAYS have on hand! I am going to share a recipe that uses the plain yogurt (the ad doesn’t actually mention plain yogurt, but they have ALWAYS had it so I am sure they still do!) ~ Cabbage Crunchy Apple Slaw. I am also going to share my recipe for granola and we always eat it over vanilla yogurt. The large 32 oz. containers are $1.99 each. See recipes below.

It is no secret that I am a veggie girl, a salad fan, a fruit fanatic, a choco-holic. Oh. This is a great salad. I made it in the morning the first time I made it, salad and dressing separate ~ then tossed it together just before dinner. Well, that was not right. It was good, but the flavors had not seeped into the cabbage. The next day we ate it again, and both my husband and I commented on how it was SO much better. So learn from my mistake and make it the night or morning BEFORE you eat it! It just gets better and better.

Cabbage Crunchy Apple Slaw  
1 red apple
1 green apple (I actually just used one lg. green apple)
4 c. shredded cabbage (looks like I used the pre-shredded in the bag)
8 oz. can crushed pineapple, well-drained
1/2 c. celery (didn’t have to I skipped this)
1/4 c. pecans (I didn’t have so I used almonds)
Dressing: 
1/2 c. plain yogurt
1/2 c. mayonnaise
1 tsp.mustard
1/2 tsp. Dijon mustard
1/2 c. sugar
pinch of salt
Core and dice the apples up into nice small chunks. Combine the apples, cabbage, pineapple (drained), celery and pecans in a large bowl. Mix the dressing ingredients together and add to the cabbage mixture. Toss together and chill at least 6 hours…. Enjoy this unique “slaw”!

Recipe from the cookbook “Our Favorites….With a Twist!”

Introducing my FAVORITE breakfast of choice, a breakfast all my kids enjoy and it is healthy to boot!! I make a lot of granola over here, was always pleased with the results. This time I wanted to try one that did not rely on so much honey ~ expensive or maple syrup ~ I am just really not a fan of maple. I was happy with the result, hope you all enjoy it too!

* I use mine if “parfaits” ~ just layer yogurt, granola and fresh fruit. Delish as breakfast or a snack. Oh, granola is a great snack to munch on during the day or before bedtime.

Granola 
5 c. oatmeal (I use instant)
2 c. Cheerios or Rice Krispies
1 1/2 c. chopped nut of choice (I used walnuts)
1 c. wheat germ (or oat bran or wheat germ)
handful of flax seeds (opt.)
1 c.  brown sugar (or 1/2 c. brown sugar and 1/2 c. honey)
1/4 c. maple syrup
1/2 c. oil
1 tsp. vanilla
1/2 tsp. salt
Combine the oatmeal, Cheerios, nuts, wheat germ and flax seeds in a bowl. In a sauce pan heat the brown sugar, syrup or honey, oil and salt till melted and hot ~ no need to boil. Take off heat and add the vanilla. Pour over the oatmeal mixture and stir to coat, then pour onto a large cookie sheet pan with sides. (May use 2 cookie sheets if you need too.) Bake @ 300* for 1 hour, stirring every 15-20 minutes. Do check, it may cook quicker depending on how your oven bakes. Enjoy.

Three Bean Salad & Caramel Puffs

 Aldi Sale Recipe Time!
Sale runs from June 27 – July(ALREADY!!!!time is flying!)3.   

* Clancy’s Puffed Corn,  butter flavor is $1.29. It makes a simply delish crunchy sugary snack called Caramel Puffs. (Recipe to follow.)
* Cherries are $1.99 for a 16 oz. pkg.!! Just gotta grab one or two cause that is a GREAT price! Other great fruits are on sale too, aren’t we ALL enjoying this delish warm weather produce!??!?

I noticed in the ad that Aldi has a canned “3 Bean Salad” for $0.99, I have never tried this but do make my own using all Aldi ingredients……so I am going to give my recipe which might just be cheaper than their canned version.

I have always thought that I had a bit of “old fashionedness” in me. I like to wear skirts and I like to knead bread. I have always been intrigued by the “olden days” and love to hear the stories and see pictures. I prefer to write over typing, technology and I do not always agree, if I could just speak to the computer and tell it that IT is wrong and I am right and that I did NOT mean to delete those important files and can I please have them back…oh….The whole point to this tangent is that this salad is one of my favorites and one of the few ways I can get veggies in my kids (they really do enjoy it), BUT I, for some reason, think that it seems like an “old-fashioned” salad. I am not embarrassed that I like it cause I know that you will too, maybe you already do and YEAH! Another great summer salad and this one travels like a champ cause it has nothing that will spoil if it is warm out!

Three Bean Salad  
1 can wax beans, drained
1 can green beans, drained
1 can kidney beans, drained
1/2 c. chopped green pepper
1/4 c. chopped onion
Dressing :
1/2 c. oil
1/2 c. cider vinegar, can use white if you do not have cider vinegar
3/4 c. sugar
1 tsp. salt
1 tsp. pepper
Mix all the beans, green pepper and onion in a bowl. Put the dressing ingredients in your favorite dressing shaker (mine is a cleaned peanut butter jar), shake it well and pour over the bean mixture. This tasted best if you let it marinade at least 8 hours. Serve with a slotted spoon and enjoy!

Recipe from Mom W.

Caramel Puffs is another recipe that most of you may already be familiar with and sorry about that, but if just one person out there has never had or made then I will be thrilled to have shared it, if you haven’t had this before then you really should at least check it out! It really is genius. Like caramel popcorn….sorta….but different.  My tip  here it to be sure sure sure to boil that butter/brown sugar/corn syrup mixture for 2 solid minutes at a FULL boil. It makes all the difference in the crunchyness you want to have here, boil it to shortly and you will have chewy….which is just fine IF you want to pull your fillings out, NOT suggested however! (PS ~ I usually half this recipe.)

Caramel Puffs
2 (8 oz.) bags of  puffed corn, butter flavor
2 sticks margarine or butter
2 c.brown sugar
1/2 c.light corn syrup
1/2 tsp. baking soda
1 tsp. vanilla
Mix the margarine or butter,  brown sugar and corn syrup in a sauce pan. Bring to a boil, when it has reached a FULL boil. Boil for 2 minutes. Stirring always. Take off heat and add the baking soda and vanilla. Spread the puffs onto 2 large cookie sheets (about 10x14ish with sides!)  Drizzle the sugar yumminess over top and stir well to coat. Bake @ 275* for 1 hour, stirring every 15-20 minutes. When done, dump onto wax paper or a paper bag to cool. Cool completely ans tore in an air-tight container. ENJOY.

Recipe from Tasteful Traditions, from Trinity PRC Young People’s Society. (I just changed some of the directions a bit.)
     
 

Favorite Snack Mix

I don’t take this word lightly, “fravrite” “favorite”.  K, well maybe it is one of my very favorite words so I like to say it. When I saw the title “Favorite Snack Mix” I just KNEW we would love it!! I saw it at Blue Skies and Butterflies and made it ASAP. We really enjoyed it and I hope you do too! I am going to quote Rachael and say “ just to warn you, this stuff is quite addicting.” No doubt it is!

*Check out the original recipe here, I really just changed the “mix” ingredients because I did not have Crispix or mixed nuts. PLUS I love to throw in all sorts of crazy things in my mixes like this. (Examples you can use:  oyster crackers, Honey Comb Cereal, Cheerios, Cheese It crackers, goldfish crackers, any kinda nut you like,  really whatever bags of whatever you have left in your cupboard…well, within reason!!)

* I make a lot of snack mixes, usually I do one that has corn syrup and baking soda in it. Lately however it had been chewy and not crispy crunchy. Might have been me, my oven, my attitude, the humidity, my sugar, who knows. I just know that this one has been spot on all 3 times I have made it, high humidity or not!

Favorite Snack Mix
5 cups corn chex cereal
2-3 c. pretzels
2 c. Cheerios
3/4 c. butter or margarine
3/4 c. brown sugar
In a large bowl, combine the cereal and pretzels. In a sauce pan over low heat, melt butter. Add brown sugar: cook and stir until dissolved. Bring to a boil and boil for 2 minutes, stirring always. Pour over cereal mixture, stir to coat.  Divide mixture in half and pour onto 2 cookie sheets. Bake @ 325* for 8 minutes; stir and rotate cookie sheets, then bake for 8 more minutes. Spread on waxed paper or a paper bag( I like a paper bag cause it absordes any extra butter) to cool. Let cool and refrain from eating any until the scolding burningness from hot sugar is gone…ENJOY!

Recipe adapted from Blue Skies and Butterflies. Thanks Rachael for a GREAT recipe!!