Marshmallow Caramel Popcorn
• 1/2 c. brown sugar
• 1/2 c. butter
• 9-10 marshmallows
• 12 c. popcorn
• Microwave brown sugar and butter for 2 minutes, add marshmallows & microwave until melted.
• Pour over popcorn.
Source: Liz Bevan Horsley
Marshmallow Caramel Popcorn
• 1/2 c. brown sugar
• 1/2 c. butter
• 9-10 marshmallows
• 12 c. popcorn
• Microwave brown sugar and butter for 2 minutes, add marshmallows & microwave until melted.
• Pour over popcorn.
Source: Liz Bevan Horsley
This is a book of Popcorn recipes that Amanda found from her mission. There are so many different ones I just scanned the book and made it a PDF for your enjoyment.
Magic Cookie Bars:
1/2 cup Butter
1 1/2 cups graham cracker crumbs
14 oz. condensed milk
6 oz. chocolate chips
1 1/3 cups flaked coconut (sweetened is best)
1 cup chopped pecans or walnuts
Preheat oven to 350. In bottom of 13×9 baking pan, melt butter. Blend with graham cracker crumbs. Using one half of the remaining ingredients each time, create two layers atop the crumb crust. Bake for 15 minutes or until lightly browned.
Peanut Butter Cookies:
1 1/2 cup flour
1/2 tsp Baking soda
1 cup butter (at room temp is best)
1 cup peanut butter (chunky is Chad’s favorite, your choice)
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
Preheat oven to 375. Mix flour & soda. Beat butter and pb until creamy. Add sugars and beat until fluffy. Beat in egg and vanilla. Gradually mix in flour mixture (just until blended). Roll, “fork” and bake 10-12 minutes. (It’s best to let them cool on sheet 1 minute before removing)
Million Dollar Fudge:
3 (1.5 oz) Hershey bars, broken
large package choc. chips
1 jar marshmallow cream
1 cup chopped nuts (your choice)
1 large can evap. milk
4 1/2 cups sugar
dash of salt
1 tsp. vanilla
Mix Hershey, chips, marshmallow and nuts. In saucepan, boil the milk, sugar and salt for 6 minutes. Add vanilla and pour over 1st ingredients. Mix well. Pour into a 9×13 pan. Cool until set and cut!