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No trick to making this treat
Food Columnist Halloween is a time of candy and treats. Whether you are planning an at-home Halloween party or just want to make all your favorite little goblins something special, these prize-winning popcorn balls are a perfect choice. They are delicious and chewy.
Chewy Popcorn Balls
Serving size: 15
1/4 cup (and 1 tbsp.) vegetable oil
2 1/4 cups popping corn
1/4 cup butter
1 cup packed brown sugar
1/2 cup light corn syrup
2/3 cup sweetened condensed milk
1/2 teaspoon vanilla
Add 1 tbsp. of the oil to a 4-quart saucepan and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Repeat until all corn has been popped. Set aside. In a medium saucepan with a candy thermometer inserted, combine butter, sugar and corn syrup. Stir well and bring to boil over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F. Stir in vanilla. Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.
Traditional Pumpkin Date Muffins
3 1/2 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2/3 cup shortening
2 2/3 cups sugar
4 eggs
16 ounce can mashed pumpkin
2/3 cup water
2/3 cup walnuts, chopped
2/3 cup chopped dates
Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Cream together shortening and sugar in mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Add pumpkin and water; beat well. Add dry ingredients, stirring just until moistened. Stir in walnuts and dates. Pour into greased muffin tins. Bake 30-40 minutes or until muffins are done. Cool on rack for 10 minutes. Remove from tins and finish cooling on racks. Yield: 14 muffins.
Mushroom Appetizers
16 ounces fresh mushrooms, cleaned
1 stick butter
1 package dry Ranch Dressing
Put all ingredients in a crockpot on low for about two hours. Serve warm with toothpicks.
These are so easy to make and so delicious. Every time I make these mushrooms, people ask for the recipe.
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