Cinnamon Bun Popcorn

This has become my favorite caramel popcorn recipe. I LOVE the little hint of cinnamon in it. And the pecans. And the white chocolate. What's not to like about this one?

Cinnamon Bun Popcorn

Recipe from Our Best Bites

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(Again...I didn't get the best photo! So sorry...I think I need to take some lessons! If you would like to see a really good photo of the recipe head HERE...there's even a video tutorial!)

12 C popped popcorn (about 1/2 C kernels)

1 C pecan halves, roughly chopped

1 C brown sugar

3/4 t cinnamon

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1t vanilla

1/2 t baking soda

3 squares almond bark (about 4 oz)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Almond Poppy Seed Bread

I made these mini loaves to take out to the cabin to have for breakfast on our vacation and it got rave reviews and recipe requests...so here it is! Really easy and super yummy!

Almond Poppy Seed Bread

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(this isn't the best picture...again...but just trust me...YUMMY!)

3 c. all-purpose flour

2 1/2 c. sugar

1 1/2 tsp. baking powder

1 1/2 tsp. salt

1 1/8 c. canola oil

3 eggs

1 1/2 c. milk

2 tsp. poppy seeds

1 1/2 tsp. vanilla

1 1/2 tsp. butter flavoring

1 1/2 tsp. almond flavoring

GLAZE

3/4 c. white granulated sugar

1/4 c. orange juice

1/2 tsp. vanilla

1/2 tsp. butter flavoring

1/2 tsp. almond flavoring

Preheat oven to 350. In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined. Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them). When done, place on a cooling rack for 10 minutes and then remove from pans and allow to cool completely on a cooling rack. While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden. I didn't put on the glaze when I made them, but can't wait to try this recipe again with the glaze!

Dipped stawberries-by Kyla

Strawberries...there is nothing better than fresh strawberries! Wait 1sec....how about strawberries dipped in both chocolate and vanilla? These are so good your whole family will love them just as much as I do...or maybe not. This is one of my favoite heathy snacks ever. It is fun to make and you can get a little creative!

Dipped Strawberries

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1 quart fresh stawberries with stems

1 2/3 vanilla or white chips

2 tablespoons shortening, divided

1 cup [6 ounces]semisweet chococlate chips

1] wash stawberries and gently pat until complete dry. In a heavy saucepan or microware melt vanilla chips and 1 tablespoon shorteing; stir until smooth.

2]Dip each stawberry unitl two-thirds of the berry is coated, allowing the excess to drip off. Place on a wax paper-lined baking sheet; refrigerate for 30 minutes or until set.

3] Melt choclate chips and remaining shortening; stir until smooth. Dip each strawberry until one-third is coated. Return to baking sheet; refrigerate for 30 minutes or until set.

Yield: 2 1/2 dozen

M&M's Smoothie by Kyla

This is a recipe that me and my friend Meysa made up. There are no M&M's in this recipe, it just stands for Makyla and Meysa! It turned out really yummy and has a tropical taste with the different kinds of fruit we used.

M&M's Smoothie

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(I really don't like this picture of me, but it's the only one we had and my Mom made me do it!)

2 bananas

1 pint strawberries

3 cups ice cream

1 Tablespoon of coconut

3/4 cup milk

1/3 cup of crushed pineapple

Put all ingredients in the blender and blend until creamy.

New Direction!

I think I've had some inspiration!! I'm going to be changing the blog just a little. Since Kyla is really getting into this cooking thing I asked her if she would want to help me out with this recipe blog. She was pretty excited about it. I told her she could choose 2 recipes a week to make and post about and then she came to me an hour later and asked if she could do 3!!

So anyway, this will just be a Mom and daughter blog so I'm sorry to those of you who are contributors.

Also, we need some help with a creative name for our blog. We are having a hard time coming up with something other than Mom and daughter blog!!!:) Any ideas please just leave a comment! Thanks so much!

Pumpkin Bars

This is my sister-in-law's recipe. I've been making it for over 10 years. It is such a good recipe and easy as pie (actually I don't think pie is easy...but you get the idea:)!)

Pumpkin Bars

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2 cups flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1/2 teaspoon cloves

1 cup oil

1 16 oz. can pumpkin

4 eggs

1/2 cup nuts or raisins (optional) I never put them in...it's just so good plain!

Mix all ingredients together. Pour into a greased cookie sheet. Bake at 350 degrees for 25-30 minutes.

Top with cream cheese frosting. (sometimes...(and by sometimes I mean most times)...I just use the Betty Crocker whipped cream cheese frosting, I think it's almost as good as homemade.) So here's the cream cheese frosting recipe for those who like to do it home style!:)

Cream cheese frosting

3 ounces cream cheese, softened

1 cube butter, softened

2 cups (approx.) powdered sugar

1 teaspoon vanilla

milk

Cream the cream cheese and butter until smooth. Add the powdered sugar and milk alternating until the desired consistency. (add milk about a teaspoon or so at a time) Add the vanilla and beat in. Spread on top of cake and then sprinkle with nutmeg.

Crock Pot Pork or Beef Roast

I have a recipe for a 24 hour Italian Beef that we absolutely LOVE. (I'll be sharing that recipe eventually!:)) But this sunday I had a pork roast and I figured it would be just as good as the beef, but when I went to make it I didn't have one of the ingredients so I had to find a substitute. Sometimes that doesn't work out, but this time it did. The roast was so yummy and tender!

Crock Pot Pork or Beef Roast

(photo is of a pork roast)

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1 (3-5 pound) pork roast

2 cups water

1 package onion soup mix

1 package Italian dressing mix

Mix together the water, onion soup mix, and dressing mix. Pour over the roast in your crock pot. Cook on high for about 6-7 hours. Break up the roast and then continue to cook it for about another hour. Serve!!

I think I cooked a 5 pounder on Sunday and so we had a lot of leftovers! So yesterday I made some of THESE ENCHILADA'S with the leftover meat. The pork was so good in these!!