Caramel Snack Mix

Sweet and salty mixture that is different, but very good.   Easy to make and it will be a hit at any party.  If you want to add spice to it, add 1/4 teaspoon cayenne pepper to the mixture.

Caramel Snack Mix

(serves 12)

Ingredients:

* 1 (15 ounce) bag thin pretzel sticks

*1 (12 ounce) bag oyster crackers

*1 (12 ounce) can peanuts

*1/2 cup butter

*1 cup firmly packed dark brown sugar 

*1/4 cup corn syrup

*1 teaspoon kosher salt

*1 teaspoon pure vanilla extract

*1/4 teaspoon baking soda

Directions:

~Preheat oven to 250 degrees.

~Spray a jelly roll pan or roasting pan with a cooking spray.

~Add 1 (15 ounce) bag pretzels, 1  (12 ounce) bag crackers & 1 (12 ounce) can peanuts to pan.

~Set aside.

~Melt 1/2 cup butter in a large heavy saucepan over medium heat.

~Stir in 1 cup packed brown sugar, 1/4 cup corn syrup, and 1 teaspoon salt.

~Bring to a full boil.

~Reduce heat and boil 5 minutes.

~Remove from heat and stir in 1 teaspoon vanilla and 1/4 teaspoon baking soda.

~Pour immediately over pretzel mixture.

~Stir until everything is well coated.

~Bake 1 hour, stirring every 15 minutes.

~Remove from oven and break apart when cool enough to handle.

~Store in a ziplock bag.

Red Hot Cinnamon Popcorn

This is a colorful popcorn to make for Christmas.  It tastes wonderful and can really be made all year long.

RED HOT CINNAMON POPCORN
(serves 24)

Ingredients:
*8 quarts popcorn (1 cup kernels)
*1 cup butter
*3/4 cup light corn syrup
*1 (9 ounce) package red hot candies
*1/2 teaspoon salt
*1/4 teaspoon baking soda.

Directions:

~Pop 1 cup popcorn kernels (remove any kernels that didn't pop).
~Preheat oven to 250 degrees.
~Spray a 15x10 in jelly roll pan or roasting pan with cooking spray.
~Place popped popcorn in prepared pan.
~In a large saucepan, mix 1 cup butter, 3/4 cup corn syrup, 1 (9 ounce) bag red hots candy and 1/2 teaspoon salt.
~Bring to a boil over medium heat, stirring continuously.
~Boil for 5 minutes, stirring occasionally.
~Remove from heat and stir in 1/4 teaspoon baking soda (mixture will become foamy).
~Pour over popcorn and stir until well coated.
~Bake for 1 hour, stirring every 15 minutes.
~Remove from oven, and spread over a clean surface.
~Allow to cool completely.
~Break apart and store in airtight container or ziplock bag.

Samoa Cheesecake

This by far is my favorite cheesecake.   I mean a mixture of soma's and cheesecake how can you go wrong?  If you want you can make this recipe easier by buying your caramel sauce and buying the oreo crust.

SAMOA CHEESECAKE

(serves 8)

Ingredients:

*1 (15.5 ounce) package oreo cookies

*1/3 cup butter, melted

*2 (8 ounces) cream cheese, softened

*1 (14 ounce) can sweetened condensed milk

*1/4 cup fresh squeezed lemon juice

*1 teaspoon pure vanilla extract

*2 cups sweetened coconut, shredded

*1 cup granulated sugar

*2  tablespoons light corn syrup

*2 tablespoon water
*1/8 teaspoon fresh squeezed lemon juice 

*1/2 cup heavy cream, very warm

*1 teaspoon pure vanilla extract

*1 tablespoon butter, softened

*1/4 cup dark chocolate, melted

• Directions:
• ~Preheat oven to 350 degrees.
• ~Cover a cookie sheet with parchment paper.
• ~Spread coconut over parchment paper.
• ~Bake for 5-6 minutes, or until it starts to turn a light brown.
• ~Remove from oven and stir.
• ~Bake for another 3-4 minutes.
• ~Remove from oven and set aside until cool.
• ~Bag toasted coconut until ready to use.
• ~Finely crush oreo cookies.
• ~Mix butter into cookies until well blended.
• ~Press onto bottom and 1-inch up the side of a 9-inch springform pan.
• ~In a large mixing bowl, mix cream cheese on medium-high speed until smooth.
• ~Beat in sweetened condensed milk a little at a time, making sure you scrape the sides of the mixing bowl.
• ~Beat in 1/4 cup lemon juice and vanilla extract.
• ~Pour filling into the crust.
• ~Cover with plastic wrap and refrigerate for 3 hours or until firm.
• ~In a medium-small microwave safe bowl, whisk sugar, corn syrup, water and lemon juice.
• ~Microwave on high for 6-8 minutes, or until the mixture begins to turns light amber in color (do not over cook).
• ~Remove from microwave and allow to sit for 4-5 minutes, or until mixture turns a dark amber color.
• ~Add a small amounts of the warm milk and whisk between each addition.
• ~Add vanilla and butter and whisk until combines. 
• ~Allow to cool (it will pour easier if it's still a little warm).
• ~Place toasted coconut into a bowl.
• ~Mix 1 cup of caramel sauce into the coconut.
• ~Gently spread remaining caramel sauce onto cheesecake.
• ~Sprinkle coconut mixture and lightly mixture press down.
• ~Stream melted chocolate over cheesecake.
• ~Return to refrigerator for another 10-15 minutes.  

Cinnamon Bun Caramel Corn

Oh my, this is so good and may or may not be addicting.   It makes your house smell wonderful while you are cooking it.

CINNAMON BUN CARAMEL CORN
(serves 10)

Ingredients:
*10 cups popped popcorn, removing any kernels
*1 cup pecans, chopped
*1  cup light brown sugar
*1 teaspoon cinnamon
*1/4 cup light corn syrup
*1/2 cup butter, sliced
*1 teaspoon pure vanilla extract
*1/4 merkins white chocolate, melted

Directions:
~Preheat oven to 250 degrees.
~Spray a jelly roll pan with a cooking spray.
~In a large mixing bowl, place popcorn & pecans.
~In a large microwave safe mixing bowl,  combine brown sugar, cinnamon.
~Place butter and corn syrup over top of mixture.
~Microwave on high for 30 seconds.
~Stir until well mixed.
~Microwave for another 2 minutes.
~Remove and stir once more.
~Microwave for 2 more minutes or until mixture is bubbly (do not over heat).
~Remove from microwave and store in vanilla and baking soda (it will become foamy).
~Pour over popcorn and mix until everything is well coated.
~Spread into prepared pan.
~Bake for 60 minutes stirring every 15 minutes.
~Remove from oven and give the mixture one more good stir.
~Spread the caramel corn over a clean service.
~Melt chocolate and drizzle over the caramel corn.
~After the almond bark hardens on the caramel corn, break mixture apart.

Chicken Scampi Dip

If you like chicken scampi or if you like cheese, you are going to love this.  So easy to make.  If you want to make it even easier substitute the fresh cooked chicken breast with a couple cans of canned-flaked chicken breast (although fresh is always better).    This dip goes quick!

CHICKEN SCAPMI DIP
(serves 8 )

Ingredients:
*1/4 cup butter
*1 chicken breast, cooked & shredded (about 2 cups)
*8-10 garlic cloves, minced
*1/2 teaspoon red pepper flakes
*1/2 cup chicken stock
*4 tablespoons freshly squeezed lemon juice
*1/2 teaspoon sea salt
*1/4 teaspoon ground black pepper
*1 (8 ounce) package cream cheese, room temperature
*1/4 cup sour cream
*1/4 cup plain greek yogurt
*1/4 cup mayonnaise
*1 tablespoon dried parley flakes
*1 cup mozzarella cheese, shredded
*1/4 cup fresh grated parmesan cheese

Directions:
~Preheat oven to 350 degrees.
~Spray a 9x13 inch pan with a cooking spray.
~In a large skillet, over medium heat, melt 1/4 cup butter.
~Add 2 cups cooked shredded chicken, 8-10 minced garlic cloves and 1/2 teaspoon red pepper flakes.
~Cook for 2-3 minutes.
~Add 1/2 cup chicken stock, 4 tablespoons freshly squeezed lemon juice, 1/2 teaspoon sea salt and 1/4 teaspoon ground black pepper.
~Bring so a simmer and remove from heat.
~Mix in 8 ounces cream cheese, 1/4 cup sour cream, 1/4 greek yogurt, 1/4 mayonnaise, 1 tablespoon dried parsley flakes, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
~Spread mixture into prepared pan.
~Sprinkle remaining 1/2 cup mozzarella cheese over mixture.
~Bake for 10-12 minutes.
~Serve while hot with toasted french bread slices, bagel chips, or crackers.

• 
  

Pita Bread

Once you make this recipe you will probably never buy store bought again.  Fresh, soft and tasty.  Great for sandwiches, pizza crust of just for dipping.

 PITA BREAD

(makes 8-10)

Ingredients:
*1 cup water, warm (not hot)

*1 cup whole milk, warm (not hot)

*2 1/4 teaspoons active dry yeast (1 packet)

*2 teaspoons granulated sugar

*2 tablespoons olive oil
*5 cups  all-purpose flour

*2 teaspoons salt

Directions:
~In a large mixing bowl, whisk 1 cup warm water,  1 cup warm milk. 2 teaspoons granulated sugar and 2 1/4 teaspoons active dryyeast.
~Allow to proof (about 10-15 minutes).
~Mix in 2 tablespoons oil.
~In a large bowl, mix 2 teaspoons salt and 5 cups all-purpose flour together.

~Add dry ingredients to wet ingredients.

~Knead with dough hook for 10-12 minutes (or by hand for 15-18 minutes)
~Place dough into a large oiled bowl.
~Cover with a damp towel or plastic wrap for 1 to 1 1/2 hours or until double in size.
~Turn dough onto a lightly floured surface.
~Carefully roll dough into 10-12 equal pieces.

~Roll each into a smooth ball.

~Place on a lightly floured surface.

~Roll out into a circle about 6 - 7 inch circle and about 1/4 inch thick (if dough is to sticky sprinkle a little          flour on it as you work with it).

~Place onto a lightly floured surface and cover with a clean damp towel for 30-40 minutes.
~Brush a large frying pan (cast iron pan works best) with 1 teaspoon olive oil.
~Heat pan over medium-high heat.
~Once pan is hot, lay dough into skillet.
~Cook for about  2-3 minutes (or until pita is puffy and filled with air), flipping every 20 seconds.
~Place cooked pita on a plate and cover with a clean towel to keep warm.

~Fill with desired fillings.

***Store any left over pita in refrigerator for up to 1 week or freeze for up to 6 weeks. 

***I often cut this recipe in half, because it's just my husband and me.