Sweet & Salty Party Mix

I adapted this recipe from the new fall/winter 2010 Pampered Chef catalog. My only confusion was the size of the package of popcorn, I was a little confused about the size of popcorn bag, I used the mini bag of popcorn that was all I had, I threw away the box so I didn’t know the ounces of the package so after popping I measured out the popcorn and it did come out to 5 cups like the recipe called for. I made this party mix for a party I am having tomorrow night I might need to make another batch, because when Richard gets a hold of this one there won’t be any left for my guest!

Sweet & Salty Party Mix

1 package mini-size (3-3.5 oz) microwave popcorn (about 5 cups)
3 cups miniature pretzel twists
2 cups dry-roasted salted peanuts
2 cups oven-toasted rice cereal squares
1 cup butter (2sticks)
1 cup packed brown sugar
½ cup corn syrup
1 teaspoon baking soda

Preheat oven to 300⁰F. Prepare popcorn according to package directions. In large mixing bowl, combine popcorn, pretzels, peanuts and cereal; set aside. Combine butter, brown sugar and corn syrup in a medium size saucepan. Cook and stir with spoon over medium heat until mixture comes to a boil. Continue to cook without stirring for 3 minutes. Remove from heat; carefully stir in baking soda.
Pour caramel sauce over popcorn mixture; stir until evenly coated. Spoon onto large baking pan; bake 30 minutes, stirring occasionally. Remove from oven.
Transfer popcorn mixture to a large piece of parchment paper. Cool completely, breaking mixture into clusters as it cools. Store mix in an airtight container for up to three days.
Yield: 12 cups
Pecans, walnuts or macadamia nuts can be substituted for the peanuts, if desired.Pin It

My Favorite Oatmeal Cookies

I believe that this has got to be the best oatmeal cookie recipe that I have ever tried. I found this recipe on the back of a store brand box of oatmeal many years ago, I don’t remember what store I bought it from, and so I can’t give credit where credit is due. I have made many different variation of the cookie recipe over the years such as I have used ½ shorting and ½ butter instead of 1 cup of the shorting and I have use dried cranberries or chocolate chips instead of the raisins, I have also add nuts to the dough when I felt in the mood that usually was when Ariel wasn’t around because she doesn’t like nuts in her food. Or any combination that you would like, the cookie base remains the same. Today I used golden raisins because I had some left over from when I made the Curry Chicken. I can’t decide which way I like this cookie best, all I know is that I just love this oatmeal cookie recipe.

My Favorite Oatmeal Cookies

1 cup vegetable shorting

1 cup sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

1½ cups flour

1 teaspoon baking soda

3 cups quick cooking oatmeal

1 cup raisins

Preheat oven to 350⁰F. Lightly grease cookie sheet.

Beat shorting and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda. Add to shorting mixture; mix well; stir in oat, and raisins; mix well. Shape into 1-inch balls. Place 2 inches apart on prepared cookie sheet. Flatten slightly with fork. Bake 10 to 12 minutes or until golden brown. Let stand 1 minute before removing to racks to cool.

Variations: Instead of raisins stir in 1 cup of the following with the oats; semi-sweet chocolate chips, chopped walnuts or dried cranberries.Pin It

2 Point Pumpkin Spice Muffins

20 pounds ago when I was a Weight Watcher leader this muffin recipe was one of the recipe that I would repeat over and over again for my members, It also happens to have been one of my daughter Ariel’s favorites. Will a few weeks ago I went back to Weight Watchers to drop the 20 pounds before it turned into the 40 I original lost over 5 years ago. It’s funny how the weight can sneak back on when life gets in the way. You cake use any cake mix to make these delicious muffins the points come from the cake mix not the pumpkin!

2 Point Weight Watchers Muffins

1 box spice cake mix
1 (15 oz.) can 100% Pure Pumpkin

Preheat oven to 350⁰F, Spray 24 muffin cups with cooking spray or line with cupcake liners; set aside.
In a large bowl combine cake mix with canned pumpkin mixing until well combined. Divide batter between prepared muffin cups. Bake for 18 to 20 minutes or until a toothpick inserted in center comes out clean.

1 muffin =2 points or 1 point each if you use a mini muffin tin.Pin It

Peach Jam

I have made many different jams and jellies over the past 25 years but I believe that peach has got to be my favorite! If you have never made homemade jam before you need to give it a try. The taste of homemade jam is so much better than the store bought. Don’t be intimidated with the canning process it is easier than you might think. Just buy yourself a book on canning and give it a try!

Peach Jam
2 quarts crushed peeled, pitted peaches
½ cup water
6 cups sugar

Combine peaches and water in a large saucepot. Cook gently 10 minutes. Add sugar, stirring until dissolved. Bring slowly to a boil. Cook rapidly to gelling point, about 15 minutes. As mixture thickens, stir to prevent sticking. Remove from heat. Skim foam if necessary. Ladle jam into hot jars, leaving ¼ -inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Yield: about 4 pints.

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Peach Crisp

I love peaches, there is nothing better than a fresh peach picked right of the tree on a warm summer day, the sun warmed flesh busting in your mouth, while the juices run down your hand and arms! That is one of my fondest childhood memories, of eating peaches right off my grandparent’s trees. Now I have a peach tree of my own and every year I can’t wait until those peaches are ripe, and yes I still love to eat peaches right of the tree that have been warmed by the sun.


Yesterday afternoon Ariel and I picked a bowl full of peaches and nectarines, I wanted to make a peach crisp but it was too late in the afternoon. I didn’t want to turn the oven on, because I didn’t want to heat up the house and have to turn on the air-conditioned, so I waited until this morning to make the peach crisp. That was even better because I got to have peach crisp for breakfast!

Peach Crisp
8 cups peeled and sliced peaches
½ teaspoon cinnamon
½ teaspoon vanilla
1 cup quick - cooking oats
1 cup flour
1 cup brown sugar
½ teaspoon cinnamon
½ cup (1 stick) butter, cut into small pieces

Preheat oven to 375⁰F. Spray a 9x13 baking dish with cook spray; set as side. Toss peaches, ½ teaspoon cinnamon, and vanilla in a large bowl; pour into baking dish.

Combine in a medium size bowl the oat meal, flour, brown sugar and ½ teaspoon cinnamon. With a pastry blender cut butter into flour mixture, until well combined. (If you don't have a pastry blender use you hands to mix the butter in, I love to do it that way somtimes).Sprinkle mixture over peaches in baking dish.

Bake for 45-50 minutes.Pin It

Snickersdoodles

I just finished reading, Snow Melts in Spring by Deborah Vodts. I really enjoyed this book. I downloaded it a few months ago on my Kindle from Amazon. In the book Mattie, a veterinarian made these Snickerdoole cookies that everybody couldn’t get enough of. As I was reading I stared craving Snickerdoodle cookies, they happen to be one of my favorite kinds of cookies. And guess what; after I finished to book and was flipping through the last few page, there it was, to my surprise a recipe for Mattie’s Snickerdoodles, I just had to make them! And they are very good!

Snickersdoodles
1 cup shortening
1 ½ cups sugar
2 eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt

2 tablespoons sugar & 2 teaspoons cinnamon mixed together in small bowl

In a large bowl cream together shortening, sugar, and eggs. In a separate bowl sift together flour, cream of tartar, baking soda, and salt. Add to creamed mixture. Chill dough for 30 minutes. Preheat oven to 400⁰F. Roll into walnut-size balls. Roll balls into the sugar and cinnamon mixture. Place two inches apart on greased baking sheet and bake for 8-10 minutes until lightly browned but still soft. These cookies puff up first then flatten out with crinkled tops. Enjoy!Pin It