|Back of the baby carriage carved with the soon-to-be born baby Ian's name.|
|Cheese ball tray with assorted crackers|
|Left to right: Stuffed mushrooms, bacon cheeseburger meatballs and stuffed tomatoes.|
2 large cloves garlic -- minced fine
16 oz cream cheese -- softened
8 oz butter -- softened
1/3 tsp pepper
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried dill
1/2 tsp dried marjoram
Mix throughly. Place in piping bag with small star tip and use to fill cherry tomatoes. This cheese may also be used as a cracker spread, placed in a mold for a pretty cheese "mold" with crackers, used for filling chicken breasts or mushrooms...and it freezes beautifully!
Preheat oven to 250°F. Spray two rimmed baking sheets with non-stick spray. Put popcorn on sheets and put into oven to keep warm.
Put butter and corn syrup in small saucepan; cook on low heat until butter is melted. Add sugar and gelatin powder; stir until gelatin is completely dissolved. Bring to boil on medium heat. Reduce heat to low; simmer 5 minutes. Remove from heat and add vanilla and baking soda. Mixture will foam up, so be ware! Pour immediately over popcorn and stir to coat well. Spread evenly on baking sheets.
Bake 15 minutes. Stir then return to oven for another 15 minutes. Cool. Remove from pan. Break into small pieces.
Grandma's Caramel Corn
16 cups air-popped popcorn
1 cup butter
2 cups packed brown sugar
1/2 cup light corn syrup
1/2 tsp baking soda
1 tsp vanilla extract
Spread popped corn on two large rimmed greased baking sheets. Put in a 250°F degree oven to keep warm. Combine butter, brown sugar, and corn syrup in a 2 qt. sauce pan. Heat over medium until sugar dissolves. Continue to boil to firm ball stage (248 degrees on the candy thermometer), about 5 minutes. Remove from heat, stir in soda and vanilla (will foam up) and then pour mixture over warmed corn in a fine stream. Return to the oven for 45 minutes, stirring every 15 minutes. Store in an airtight container.
That's it! Enjoy!