Delicious Caramel Corn

Caramel Corn

Recipe from www.tidymom.net

Ingredients:

1 1/2 c sugar

1/2 c (1 stick) margarine/butter

1/2 c light karo syrup

1 t vanilla

2 bags of “homestyle” popcorn

Directions:

On Medium heat melt butter and karo syrup.

Slowly stir in sugar until dissolved .

Stir continually for about 10 minutes until nice and bubbly. Remove from heat and add vanilla.

Pour over popcorn in large bowl. Then lay on wax paper to cool.

Spread with m&m’s.

French Toast Kabobs

French Toast Kabobs
Recipe from www.marthastewart.com

• 8 large eggs, lightly beaten
• 2/3 cup nonfat buttermilk
• pinch of salt
• 1/4 teaspoon vanilla extract
• 1 loaf (one-pound) unsliced dense white bread (such as pullman), crusts removed and cut into 1-inch cubes
• 4 tablespoons unsalted butter
• 1/2 pint fresh blueberries
• 1/2 pint fresh raspberries
• 2 bananas, sliced
• Maple syrup (optional)

Directions

1. Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.

2. In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with a spatula, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.

3. Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Serve immediately with maple syrup, if desired.

Lemon Raspberry Fruit Nachos

Lemon Raspberry Fruit Nachos

Recipe from Studio 5

Ingredients:

• 8 ounces fresh or frozen thawed raspberries (about 2 cups)
• 1/4 cup water
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 10 medium sized (8 to 10 inch diameter) flour tortillas
• 1 cup sugar
• 1 teaspoon cinnamon
• 8 ounces Neufchatel or light cream cheese, softened
• 1/4 cup lemon curd
• 6 cups diced fresh fruit, such as raspberries, blueberries,
• Strawberries, peaches, kiwi fruit, etc.
• 2 tablespoons powdered sugar

Method:

Serves 4 to 6; Total time 60 minutes

1. Preheat oven to 400 degrees.

2. In a small saucepan, bring raspberries, water and sugar to a boil. Stir and boil until sugar is dissolved, about 2 minutes. Remove from heat and strain through a fine-mesh strainer, pressing firmly with a rubber spatula so as to leave only seeds in strainer. Stir in lemon juice and salt. Taste and add a little additional sugar if desired for sweetness. Refrigerate until well chilled, at least 1 hour.

3. Meanwhile, cut each tortilla into eight triangles with a pizza cutter. Hold each triangle under running water, wetting each side. Place wet tortilla triangles on a sheet of wax paper. Mix together sugar and cinnamon. Sprinkle tortilla triangles generously with sugar mixture. Turn tortilla triangles over and sprinkle other side generously. Place coated tortilla triangles in a single layer on a wire rack that has been sprayed with non-stick cooking spray and placed on a baking sheet. (You will need to bake in two batches.) Bake 5 minutes, then turn triangles over. Cook another 5 to 8 minutes, until lightly browned and crispy, watching closely the last few minutes so as not to burn. Remove from oven and cool.

4. Remove raspberry syrup from refrigerator and stir, adding a little water if necessary to make a medium syrup. In a separate bowl, mix together cream cheese and lemon curd, adding a little water if necessary to make the consistency of sour cream.

5. Spread tortilla crisps on a large serving platter. Drizzle first with cream cheese mixture and then with raspberry syrup. Sprinkle diced fruit over top. Sprinkle with a little powdered sugar as a garnish. Serve immediately.

Creamy Berry Goodness!

Creamy Berry Goodness!
Recipe from www.bcomingbetty.blogspot.com

Frozen mixed berries (I used two smaller bags from Walmart)
1 tub Cool Whip*
1 large container of vanilla yogurt (I used Stoneyfield french vanilla)
1 small package of cheesecake pudding mix

Pour berries into a large bowl. Add the Cool Whip and yogurt and then sprinkle on the pudding mix.
Stir together really well until it's all combined and looks pretty. Chill before serving.

Rasberry Napoleans

Rasberry Napoleans
Recipe from Pillsbury

INGREDIENTS

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/3

cup chocolate pudding

2

cups fresh raspberries

Whipped cream and chocolate curls

DIRECTIONS

• 1Separate dough into 8 triangles. Cut each triangle in half into 2 triangles. Place on ungreased cookie sheet. Bake at 375°F 8 to 10 minutes or until golden brown. Remove to cooling rack. Cool completely.
• 2Spread half of the pudding over eight triangles; top with half of the raspberries. Repeat layers. Garnish with whipped cream and chocolate curls.

Strawberries with Chocolate Cream Filling

Strawberries with Chocolate Cream Filling
Recipe from Taste of Home

Ingredients

• 1-1/2 ounces semisweet chocolate, grated, divided
• 1 package (8 ounces) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup whipped topping
• 18 large fresh strawberries, halved

Directions

• Set aside 2 tablespoons chocolate. In a microwave, melt remaining chocolate; stir until smooth. Cool to room temperature.
• In a small bowl, beat cream cheese and vanilla until smooth. Beat in melted chocolate. Fold in whipped topping and 1 tablespoon reserved chocolate. Cut a small hole in the corner of pastry or plastic bag; insert #21 star pastry tip. Fill the bag with cream cheese mixture.
• Place strawberries cut side up on a serving platter. Pipe cream cheese mixture onto strawberries. Sprinkle with remaining chocolate. Refrigerate leftovers. Yield: 3 dozen.

Strawberries and Cream Dessert Squares

Strawberries and Cream Dessert Squares
Recipe from Betty Crocker

Crust

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, softened
1	egg

Filling

1	cup white vanilla baking chips (6 oz)
1	package (8 oz) cream cheese, softened

Topping

4	cups sliced fresh strawberries
1/2	cup sugar
2	tablespoons cornstarch
1/3	cup water
10	to 12 drops red food color, if desired

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Serve with...
Grilled Sea Bass with Citrus-Olive Butter
Total Time: 55 Min

1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

Stuffed Strawberries

Stuffed Strawberries
Recipe from allrecipes.com

Ingredients

• 1 pint fresh strawberries
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar, or to taste
• 2 tablespoons orange flavored liqueur, or to taste (optional)
  

Directions

1. Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.
2. Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.