Ingredients

• 12 cups popped corn
• 1 cup sugar
• 1/2 cup honey
• 1 tsp. vanilla
• 1 can peanuts or cashews (your choice of nuts – also optional)
• 1/2 cup white corn syrup
• 1 cup peanut butter

Directions

Mix sugar, honey, and syrup in sauce pan. Bring to boil and boil 2 minutes.

Add peanut butter and vanilla to sugar mixture.
Stir until peanut butter melted in.
Mix in peanuts if desired.

Pour mixture over popped corn, stirring to cover well. I use several bowls so I can coat it well. Let cool stirring every so often to keep broken up and not sticking together.

Soft chewy popcorn – really yummy.

Ingredients

• 1 1/2 cups peanut butter, divided
• 3 cups cold milk, divided
• 1 package (3.9 ounces) instant chocolate pudding mix
• 2 cups whipped topping, divided
• 1 package (3.4 ounces) instant vanilla pudding mix
• 32 whole graham crackers

Directions

Line two 13-in. x 9-in. x 2-in. pans, with foil; set aside. In a mixing bowl, combine 3/4 cups peanut butter and 1 1/2 cups milk until smooth. Slowly beat in chocolate pudding mix until blended; fold in 1 cup whipped topping. pour into one prepared pan; freeze until firm. reapeat with vanilla pudding and reamining peanut butter, milk and whipped topping. Pour into second pan; freeze until firm.

Break or cut graham crackers into squares. Cut frozen pudding mixture into 32 squares about 2 1/2 inches x 2 1/4 inches. Place each square between two crackers. Wrap in plastic wrap and freeze overnight..

32 sandwiches

Ingredients

• 1 pound lean ground beef
• 5 whole pita breads (6 inches)
• 1 can (16 oz) refried beans
• 1 cup chunky salsa
• 1/2 cup shredded mexican cheese (reduced fat is ok)
• 5 tablespoons sour cream
• 2 green onions chopped

Directions

in a nonstick, cook beef over medium heat until no longer pink; drain; place pita on a baking sheet. spread with refried beens; top with beef; salsa; and cheese; broil 4 inches from the heat for 3-5 minutes or until cheese is melted. top with sour cream and onions

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon dried parsley, crushed
• 1 tablespoon dried basil leaves, crushed
• 1/2 cup melted butter
• 5 quarts popped popcorn
• 1/3 cup parmesan cheese
• 1/2 cup pine nuts (optional)

Directions

Put popped popcorn in a large bowl and keep warm. In a small saucepan, melt the butter; add basil, parsley, garlic, parmesan cheese and nuts. Stir to blend.

Pour over popped popcorn, stirring well.

Makes 5 quarts or about 20 servings.

Note: You may use dried thyme or oregano instead of basil.

Ingredients

• 1 1/3 c water
• 2 tbsp salt
• 1 2/3 cup pumpkin seeds

Directions

Bring water and salt to a boil; stir until salt is completely dissolved. Pour over pumpkin seeds and placed in a bowl. Cover and let stand at room temp for 12-24 hours; drain liquid. Spread seeds evenly in pan. Bake at 350F for 30 – 35 minutes. Seeds are done when they are puffed and dry. Stir frequently. Let cool and store in an airtight container.