Cedar Badge Crack

1 c. corn syrup
1/2 c. brown sugar
1/2 c. white sugar
1 1/2 c. peanut butter
2 tsp. vanilla
5 c. corn flakes

Melt the first 5 ingredients over medium heat, pour over cereal and mix well. Pour out on a pan to cool...HIDE IT!!!!!

Makes 20-24 servings

from: Jen Smart

Churro Honeycomb Snack

8 c. Honeycomb cereal 

1/2 c. sugar 

1 1/2 tsp. ground cinnamon 

1 1/4 c. brown sugar 

1/2 c. unsalted butter 

1/4 c. light corn syrup 

1/4 tsp. baking soda 

Preheat oven to 350° F. 

Line a large baking sheet with parchment or wax paper; set aside. 

Pour cereal in a large bowl. In a separate small bowl, combine sugar and cinnamon; set aside. 

Combine brown sugar, butter and corn syrup in a medium saucepan over medium-high heat and bring to a light boil. Cook and stir continuously for about 1 minute. 

Remove from heat and stir in baking soda. Once combined, pour over cereal. 

Sprinkle sugar and cinnamon mixture over the top. Mix everything together until the cereal is evenly coated and then transfer to prepared baking sheet. 

Put in the oven and bake for 5-6 minutes, then flip cereal over and cook for an additional 2-3 minutes. 

Remove mixture from the oven and let cool. Break cereal up into small pieces and serve. If not serving right away, place in an air-tight container. 

from: simplybeingmommy

Audrey's little note: I triple this for Cedar Badge:

24 c. honeycomb

1 1/2 c. sugar

4 1/2 t. cinnamon

2 1/4 c. brown sugar

1 1/2 c. butter

3/4 c. karo

3/4 t. baking soda

 

White Chocolate Cranberry Granola Bars

4 c. rolled oats
2 c. Rice Krispie cereal
1/2 c. shredded coconut
1/2 c. coconut oil or butter
1/2 c. honey
1 c. brown sugar
1 t. salt
1 t. vanilla
1 c. dried cranberries
1 c. white chocolate chips

Line a baking dish with parchment paper.

In a large mixing bowl, mix oats, cereal and shredded coconut.

In a small sauce pan, melt the coconut oil or butter over medium heat. Add honey, brown sugar and salt. Stir together then bring to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow mixture to boil for 2 minutes. You may need to turn down the heat so it doesn’t overflow, but keep it boiling.

After two minutes, remove from heat and stir in vanilla.

Pour over the oat mixture. Stir thoroughly until oats are completely covered. Stir in cranberries and white chocolate, or whatever mix-in’s you choose.

Pour mixture into parchment lined baking dish. Use your hands to press firmly into pan. If you don’t press firmly enough, the bars will fall apart.

Place pan in refrigerator for 30 minutes.

Remove parchment paper from pan and place on firm, flat surface. Cut into bars and store in airtight container.

from: Just Whisked Away

YUMMY Granola

4-1/2 c. oats
1-1/2 c. chopped pecans, or slivered almonds
1 c. powdered milk
1 c. shredded coconut
3 T. ground flax
1 c. honey (warm it up so it mixes easier)
1 c. melted coconut oil
2 t. vanilla
1 t. salt

Combine all ingredients except for honey, coconut oil, vanilla, salt. Once combined slowly add melted coconut oil and then the warmed up honey.

Spread evenly on 2 cookie sheets then bake at 350 degrees for 10 minutes. Allow it to cool before putting in an airtight container.

from: instagram

Diane's Chewy Granola Bars

6 c. old fashioned oats
1 c. raisins or dried cranberries
1 c. flaked coconut
1 c. shelled sunflower seeds
1 c. almonds (or other nuts)
1 cube butter
1 c. chunky peanut butter
1/2 c. honey
6 1/2 c. mini marshmallows

Toast oats in shallow pan for 15 minutes at 350°, stirring occasionally.

In a large bowl, stir together dry ingredients: oats, cranberries, coconut, seeds, almonds.

In a saucepan over medium heat, combine honey, butter, peanut butter and marshmallows. Stir constantly until completely melted. Pour over dry ingredients & mix well. Spread in 9x13 pan, allow to cool, & cut into bars.

from: Diane

Cinnamon Pull Aparts

In a saucepan combine 1 cup of milk with 4 TBSP butter, cubed. Heat until the milk is hot and the butter is melted. Remove from heat. Stir in 1/2 cup cold milk.

In the bowl of a stand mixer fitted with a dough hook, combine 1/4 cup hot water, 1 heaping TBSP SAF instant yeast, and 1/3 cup sugar. Mix to combine and let sit until frothy.

Add 3-4 cups flour and 1 tsp salt to the yeast along with the milk/butter. Mix to combine. Add only enough flour so the dough is not sticky. Mix for 8 minutes.

Oil a bowl. Put the dough in the bowl. Let rise till double.

Punch down and roll into a rectangle. Spread with butter and sprinkle with cinnamon and white sugar. Roll up from the long side. Cut into 12 cinnamon rolls. Cut each roll into quarters or eigths. Put all of the cut pieces into a 9x12 glass baking dish that has been sprayed with cooking spray. Cover and let rise until double.

Bake at 400* for 10-15 minutes until golden brown. Remove from the oven and top immediately with buttercream icing so it melts all down in the cracks.

from: Deb Reynolds

Caramel Puffcorn

1 package Puffcorn
1 cup butter (no substitutes)
1 1/4 cups brown sugar
2/3 cup light corn syrup
1 teaspoon baking soda

Preheat oven to 250 °.

Combine butter, brown sugar, and light corn syrup in a 2 quart saucepan; cook on medium heat until mixture has melted (I let it come to a boil and let it boil for about 2 minutes). Remove from the heat and stir in the baking soda. This will cause the mixture to foam, so be sure your pan is large enough.

Pour Puffcorn into a large roaster pan (sometimes I add a can of honey roasted peanuts with it). Pour caramel mixture over the Puffcorn and stir until mixed.

Place in preheated oven for 45 minutes, stirring at least every 10 to 15 minutes.

Remove from oven, pour on wax paper, let cool, and break apart.

Chocolate Mug Cake

2 tablespoons flour
1 teaspoon of sugar (or to taste)
2 teaspoons unsweetened cocoa powder
1/4 teaspoon baking powder
Pinch salt
2 tablespoons milk (or almond milk)
1 tablespoon oil
handful of mini chocolate chips
1 Tbs peanut butter (or caramel, jam, nutella, almond butter, etc)

In a small mug combine the flour, sugar, cocoa powder, baking powder and salt until no lumps remain. Stir in the milk and oil until smooth. Make sure to scrape your fork around the edges of the cup so you don't get pockets of dry flour. Mix in the chocolate chips. Drop the peanut butter into the chocolate mix and push it down to submerge. Bake in the microwave on high for 1 minute. You may need to add or subtract 5-10 seconds depending on your microwave, but don’t be tempted to overcook or it will be dry. It should still be moist on the bottom and will continue cooking as it sets.

(Makes a small cake, about 1/2 mug)

from: Made from Scratch

Whole Wheat Cinnamon Rolls

In Bosch (or Kitchen Aid!) bowl with dough hook place:
  4 cups warm water    
  2 Tbsp. dough enhancer
  1/2 cup Tofu or      
 powdered milk
 1/2 cup applesauce
  1/3 cup oil
  3 Tbsp. Saf Instant Yeast  
 4 cups freshly ground whole
 wheat flour
  1/2 cup honey      

Mix thoroughly on speed 1 for 15 seconds. Cover and let sit for 10-15 minutes until
bubbly. (This step makes rolls light and fluffy!)

Add: 4 eggs
   1 Tbsp. salt
   enough flour to clean side of bowl, 6-8 cups

Knead on speed 1 for 5 minutes. Dough should be very soft and manageable. If too stiff, sprinkle water on top while kneading to soften. Stiff dough produces heavy, dry rolls. Lightly oil hands and counter. In two batches, roll dough into 12x18-inch rectangles. Spread with butter. Sprinkle brown sugar, cinnamon, raisins and chopped pecans. Roll up jelly roll style and cut 1-inch sections. Place in greased 9x13 pan and let rise until doubled.

Bake at 350* for 15-20 minutes

Drizzle with powdered sugar mixed with flavored coffee cream.

from: Bethany

Pumpkin Spice Glazed Cupcakes

Cupcakes:
1 spice cake mix
1 15 oz. can pumpkin puree

Mix together, fill cupcake liners just a bit more than 1/2 full (batter puffs a lot). Bake at 350 for 16-18 minutes. Makes 24 cupcakes.

Apple Cider Glaze:
1 c. powdered sugar
1 T. pumpkin pie spice (scant)
3 oz. cream cheese
1-2 T. butter
3-4 T. apple cider

Mix all ingredients together, spread thinly on cupcakes...this glaze recipe will frost 48 cupcakes.

from: Amy M.

Scotch-less Scotch-a-Roos

1 c. corn syrup
1 c. sugar
1 c. peanut butter (creamy)
6 c. rice krispies
2 c. milk chocolate chips

Bring sugar and corn syrup to a boil, add peanut butter. Stir into rice krispies. Press into a well-greased 9x13 pan. Melt the chips together, spread on rice krispie mixture. Cool/chill and serve.

Audrey's little note: this recipe originally calls for 1 c. chocolate chips and 1 c. butterscotch chips...but that's a little too sweet/rich for me, so I kicked the 'scotch' out!

Sweet Toasted Pumpkin Seeds

1 c. pumpkin seeds, rinsed
1 T. melted butter
1 T. sugar
1/2-1 t. cinnamon
1/4 t. nutmeg
1/8 t. allspice
Pinch salt

Combine butter & spices, stir into seeds, and spread on a foil-lined baking sheet. Bake for 45-60 minutes at 300 degrees, stirring occasionally.

Caramel Corn

2 1/4 c. brown sugar
1 c. light Karo
1 cube marg/butter
1 can sweetened condensed milk

Boil sugar, Karo and butter about 5 minutes. Add condensed milk. Stir well. Pour over a big bowl full of popcorn.

Audrey's little note: my little family isn't big on popcorn, so I use half of this sauce for popcorn and put the rest in the fridge to enjoy later with sliced apples. Mmmm!

from: Thomas 2nd Ward Cookbook

Indoor S'mores

8 c. Golden Grahams cereal
5 c. miniature marshmallows
1 1/2 c. milk chocolate chips
1/4 c. light corn syrup
5 T. butter or margarine
1 t. vanilla
1 c. miniature marshmallows, if desired

Into large bowl, measure cereal. Butter 13x9-inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.

Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.

Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.

from: Betty Crocker

Peanut Butter Popcorn

1 c. brown sugar (can also use white...I just like the flavor of the brown better)
1 c. white corn syrup
1 c. peanut butter (smooth or chunky, whichever you prefer)

Mix all ingredients together in a saucepan over medium heat, stir frequently until it starts to boil. Pour over popped corn, mix together and enjoy!

from: Murdock family favorite!