#3820 - Milk Chocolate Peanut Squares

(by Shirley McNevich)

1/4 cup Kayro lite corn syrup
2 tablespoons softened butter
1 TBSP vanilla
1/8 cup Jif smooth peanut butter
1 dash salt
3 cups Domino's powdered sugar
35 Kraft caramels (unwrapped)
1 cup dry roasted peanuts (your choice if salted or unsalted)
12 oz. Nestle's milk chocolate chips

In a mixer add lite corn syrup, softened butter, vanilla, peanut butter and salt--beat well. Slowly add powdered sugar--beat until it forms dough. Remove dough from mixer and press it evenly into a greased 9" square pan. Refrigerate until cold. In a saucepan over low heat add the unwrapped caramels--cook/stir until melted and smooth. Remove from heat--add peanuts--stir to mix. Remove pan from refrigerator--spread the caramel mixture evenly over the dough mixture--cool to room temperature, then refrigerate a few hours until firm. Remove from refrigerator--cut the whole thing into 1" wide squares. Melt all of the milk chocolate chips according to bag directions. Stab a square with a toothpick, dip it into the melted chocolate to coat and set it on wax paper. Use the toothpick to smooth a little chocolate to cover the hole. Repeat with all squares.

#3675 - Shortbread Butterscotch Bars

(by Shirley McNevich)

24 shortbread cookies
6 TBSP butter (softened)
1 - 10oz. bag Nestle's butterscotch chips
1/2 cup Kayro lite corn syrup
2 TBSP cream
1 tsp. vanilla
1 cup coarsely chopped pecans
coarse sea salt (for sprinkling)

Crush the shortbread cookies. In a bowl add crushed shortbread cookies and 3 TBSP butter--stir to mix. Press the mixture into a greased 8" square cake pan. Bake at 350 degrees 8-10 minutes or until lightly browned. In a saucepan over medium heat add butterscotch chips, lite corn syrup, 3 TBSP butter, cream and vanilla--cook/stir until melted and smooth. Spread the butterscotch mixture evenly over the baked crust. Sprinkle the coarsely chopped pecans evenly over the top, then use the back of a spoon to LIGHTLY press the pecans into the butterscotch mixture. Bake at 350 degrees 10-13 minutes or until topping is bubbling. Cool completely. Sprinkle a little sea salt over the top before cutting into squares or bars.

#3655 - Crispy Caramel Mix

(by Shirley McNevich)

1 - 12oz. box Crispix corn and rice cereal
1 1/2 cups nuts (one type or mixed)
1/2 cup Domino's dark brown sugar (packed)
1/2 cup Kayro lite corn syrup
1/2 cup butter
2 cups chocolate covered peanuts

In a foil roasting pan add the cereal and nuts--toss to mix. In a saucepan over medium heat add brown sugar, lite corn syrup and butter--cook/stir until melted and smooth. Drizzle the butter mixture over the cereal mixture while stirring the cereal, then toss to coat. Bake at 300 degrees for 20-30 minutes (stirring every 7 minutes). Spread the cereal mixture over a large sheet of buttered foil. Cool completely. Wash and dry the foil roasting pan. Place the cereal mixture into the foil pan (breaking up any clumps) and add the chocolate covered peanuts--toss to mix.

#3479 - Chocolate Cinnamon Snap Cookies

(by Shirley McNevich)

6 TBSP Hershey's cocoa
2 TBSP canola oil
1 3/4 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 sticks softened butter
1 1/3 cups white sugar
1 egg
1/4 cup Kayro lite corn syrup

In a small bowl add cocoa and canola oil--stir until well mixed, then set aside. In separate bowl add flour, baking soda, cinnamon and salt--stir to mix. In a mixer add butter and 1 cup of the white sugar--beat. Add the egg--beat. Add the corn syrup and the cocoa mixture--beat. Slowly add flour mixture--beat. Remove bowl from mixer. Place 1/3 cup of white sugar in a small bowl. Shape the cookie dough into 1" balls and roll each in the white sugar. Place the sugar coated dough balls on greased cookie sheets. Bake at 375 degrees for 8-11 minutes (centers should still be a bit soft but edges should be set). Cool slightly before removing from cookie sheets, then place them on paper towels to cool.

#3444 - Caramel Chex Mix

(by Rachel [Guarini] Magid - friend)

4 cups plain popped popcorn
2 cups Corn Chex cereal
2 cups Rice Chex cereal
1 cup mixed nuts (optional)
1/2 cup butter
3/4 cup Domino's dark brown sugar (packed)
1/4 cup Kayro lite corn syrup
1/2 cup Nestle's white chocolate chips
1/2 cup Ocean Spray sweetened dried cranberries

In a roasting pan add plain popped popcorn, corn chex, rice chex and mixed nuts--stir and set aside. In a saucepan over medium heat add butter, brown sugar and lite corn syrup--cook/stir until boiling. Remove from heat--pour the hot corn syrup mixture evenly over the cereal mixture--stir/toss to coat. Place the pan in the oven and bake at 250 degrees for 1 hour (stirring every 15 minutes). Remove from oven and spread the mixture on wax paper to cool. Use your hands to break up any large clumps. Melt the white chocolate chips according to bag directions. In a bowl add 3 cups of the cereal mixture--pour the melted white chocolate chips over the 3 cups of cereal mixture--stir/toss to coat, then spread the mixture on wax paper to cool. Once coated cereal mixture is cooled, in a large mixing bowl add the plain cereal mixture, the white chocolate coated cereal mixture and the dried cranberries--toss to mix.

#3185 - Quick Peanut Butter Popcorn

(by Shirley McNevich)

1/2 cup Kayro lite corn syrup
1/2 cup white sugar
1/2 cup Jif smooth peanut butter
1 tsp. vanilla
8 cups plain popped popcorn

Place popped popcorn in a large metal bowl. In a saucepan over low heat add lite corn syrup and white sugar--cook/stir until sugar melts. Add peanut butter--cook/stir just until peanut butter melts and mixture is smooth. Remove from heat--add vanilla--stir to mix. Pour the peanut butter mixture over the popcorn while stirring with a wooden spoon. Continue stirring until popcorn is coated.

#3132 - Decorative Cake Fondant

(by Shirley McNevich)

1 lb. Domino's powdered sugar
1/2 tsp. vanilla
1/4 tsp. salt
1/2 cup Crisco shortening
1/2 cup Kayro lite corn syrup
food coloring

In a mixer add Crisco and corn syrup--beat. Add salt and vanilla--beat. Keep the mixer running on low speed, then scoop powdered sugar into a sifter and sift the powdered sugar into the mixer. Add a few drops of food coloring--beat. Turn the mixer off and switch the regular paddle with the dough hook. Turn mixer back on medium speed and allow the dough hook to knead the mixture until it is smooth. If mixture looks wet, add more powdered sugar. Once you have a smooth dough ball, remove dough from mixer. Sprinkle powdered sugar on your counter, knead the dough ball if neccesary and roll dough to 1/8" thick or thinner. Use a knife, cookie cutters, etc. to cut your shapes, then place the fondant on cakes or cupcakes. Note: if you need white fondant, you will need to use clear vanilla or the fondant will take on the brown color of the vanilla. Recipe may be doubled, tripled, etc.

#3104 - Vanilla Cookie Glaze

(by Shirley McNevich)

1 cup Domino's powdered sugar
3 1/2 tsp. milk
1/4 tsp. vanilla
2 tsp. Kayro lite corn syrup
food coloring--optional

In a bowl add powdered sugar, milk, vanilla and corn syrup--beat with a spoon to mix well. Optional--add food coloring and beat again. As you frost the cookies, stir mixture again before frosting the next cookie, and it helps to work quickly.

#3103 - Plain Cookie Glaze

(by Shirley McNevich)

1 cup Domino's powdered sugar
2 TBSP water
1 TBSP Kayro lite corn syrup
food coloring (optional)

In a bowl add powdered sugar, water and corn syrup--beat with a spoon until well mixed. Optional--add a few drops of food coloring and stir again. This glaze works best on sugar cookies, but make sure that you vigorously stir the mixture in between frosting each cookie.

#3021 - Cornflake Candy

(by Shirley McNevich)

1 cup white sugar
1 cup Kayro lite corn syrup
1 cup Jif peanut butter
6 cups Kellogg's cornflakes cereal
1 cup chopped peanuts

In a large bowl add cornflakes and peanuts--stir to mix. In a saucepan over medium heat add corn syrup and white sugar--cook/stir until boiling. Remove from heat--add peanut butter--stir until melted and smooth. Grease a 9 x 13 glass baking dish. Pour the syrup mixture over the cornflake mixture--stir until well coated. Press the cornflake mixture into the greased baking dish. Cool for 5 minutes, then cut into squares.

#2981 - Pecan Brittle

(by Shirley McNevich)

3 tsp. baking soda
4 TBSP butter (NO SUBSTITUTES) + extra for greasing pans
2 1/2 cups white sugar
1 1/4 cups Kayro lite corn syrup
1 cup water
1 TBSP salt
2 cups toasted whole pecans

Butter two 15" jelly roll pans. In a saucepan add white sugar, corn syrup, water and salt--cook/stir until temperature reaches 290 degrees (use a candy thermometer to measure the temperature). Once the mixture gets to 290 degrees, quickly add the whole pecans and the butter--cook/stir CONSTANTLY until candy thermometer reaches 300 degrees. Remove from heat--add baking soda--beat vigorously with a spoon for at least a minute. Pour half of the mixture into each of the jelly roll pans, and use the back of the spoon to spread the mixture very thin (if it starts sticking, grease the back of the spoon with Pam). Cool completely. When cooled, dump out the brittle from each pan and use the handle end of a knife to crack the brittle into smaller pieces.

#2881 - Smooth Sweet Potato Pie

(by Shirley McNevich)

1 unbaked pie crust dough (or make your own)
3 TBSP flour
1 2/3 cups white sugar
1 cup mashed sweet potatoes
2 eggs
1/4 cup Kayro lite corn syrup
1/4 tsp. nutmeg
a pinch of salt
1/2 cup softened butter
3/4 cup Carnation evaporated milk (NOT condensed)

Place the pie dough in a greased pie plate--flute the edges and spray the inside of the dough with Pam. In a mixer add flour, white sugar and butter--beat. Add eggs--beat. Add corn syrup and mashed sweet potatoes--beat. Add nutmeg and salt--beat. Add evaporated milk--beat until smooth. Pour batter into prepared pie dough. Bake at 350 degrees for 55-60 minutes.

#2832 - Sweet German Chocolate Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O vanilla INSTANT pudding mix
4oz. Baker's sweet German chocolate (melted according to package directions)
4 eggs
3/4 cup water
1/2 cup Breakstone's sour cream
1/4 cup canola oil
Frosting: 3/4 cup Kayro lite corn syrup; 1 - 6oz. box Jell-O vanilla INSTANT pudding mix; 1 cup Carnation evaporated milk (NOT condensed); 2 cups Baker's angelflake coconut; 1/2 cup chopped pecans

In a mixer add cake mix, 3 oz. box vanilla pudding, eggs and water--beat. Add melted chocolate, sour cream and canola oil--beat until mixed, then beat on medium speed for 4 minutes. Pour batter evenly into three greased and floured 9" round layer cake pans. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool cakes for 15 minutes, then remove cakes from pans and cool completely. Frosting: in a mixer add lite corn syrup, 6oz. box vanilla pudding--beat. Add evaporated milk--beat. Remove from mixer--add coconut and chopped nuts--stir to mix. Place first cake on a cake plate--frost completely. Add second cake on top--frost completely. Add last cake on top--frost completely.

#2719 - White Mountain Fudge

(by Aunt Faye [Herman] Minier)

1 cup Carnation evaporated milk (NOT condensed)
1/4 cup Kayro lite corn syrup
3 cups white sugar
1/2 tsp. salt
2 TBSP softened butter
1 tsp. vanilla
1/4 cup chopped nuts (optional)

In a saucepan over medium low heat add Carnation milk, corn syrup, white sugar and salt--cook/stir to soft ball stage (about 234 degrees on a candy thermometer). Remove from heat--add butter and vanilla--stir until mixed and smooth. Cool slightly, then stir with a wooden spoon until mixture thickens. Once thickened, add chopped nuts--stir. Pour mixture into a foil lined fudge pan. Cool completely, then flip the fudge out on to a cutting board, peel off the foil and cut into squares.

#2565 - Kitchen Sink Crispies

(by Shirley McNevich)

1 cup Kayro lite corn syrup
1 cup white sugar
1/2 tsp. salt
1 cup Jif peanut butter (crunchy or creamy)
1 cup Quaker quick oats
2 cups Kellogg's corn flakes cereal
2 cups Kellogg's rice krispies
1 cup Nestle's semi-sweet chocolate chips
1/2 cup Reese's peanut butter chips

In a saucepan over medium heat add corn syrup, white sugar and salt--cook/stir until boiling. Once boiling, add peanut butter--stir until mixed. Remove from heat--add oats, corn flakes and rice krispies--stir until mixed. Spread mixture into a greased 8 x 8 pan. In a microwave safe bowl add chocolate chips--melt in the microwave according to bag directions, then drizzle over the top of the crispies. In a separate microwave safe bowl add peanut butter chips--melt in the microwave according to bag directions, then drizzle over the melted chocolate. Cool completely. Cut into bars or squares.

#2503 - Easy Peach Jam

(by Shirley McNevich)

2 1/4 lbs. fresh ripe peaches (washed, peeled, pitted, sliced and mashed with a potato masher)
5 1/2 cups white sugar
1 cup Kayro lite corn syrup
1 tsp. ascorbic acid crystals
2 - 3oz. pouches liquid fruit pectin
1/3 cup lemon juice

Measure out 2 3/4 cups of the mashed peaches--pour them in a large bowl. Add white sugar--stir to mix. Add corn syrup and ascorbic acid crystals--stir well. Let the mixture stand for 10 minutes. In a bowl add fruit pectin and lemon juice--stir well. Add pectin mixture to peach mixture--stir very hard for 3 minutes. Ladle the mixture into 1/2 pint plastic freezer containers (leaving 1/2" empty at the top). Press the lids on the containers. Let them sit on the counter overnight. Place 1 container in the refrigerator for use now--place the rest of them in the freezer. The jam in the refrigerator will last 3 weeks. The jam in the freezer will last 1 year. When the jam in the refrigerator runs out, take one out of the freezer and place it in the refrigerator.

#2502 - Easy Strawberry Jam

(by Shirley McNevich)

1 quart ripe strawberries (washed, de-stemmed and crushed with a potato masher)
3 cups white sugar
1 cup Kayro lite corn syrup
2 - 3oz. pouches liquid fruit pectin
2 TBSP lemon juice

Measure out 1 3/4 cups of the mashed strawberries and put them in a large bowl. Add white sugar and corn syrup--stir to mix. Let the mixture stand for 10 minutes. In a small bowl add both pouches of pectin and lemon juice--stir to mix. Add pectin mixture to strawberry mixture--stir hard for 3 minutes. Ladle the mixture into 1/2 pint plastic freezer containers (leaving 1/2" empty at the top). Press the lids on the containers. Let them sit on the counter overnight. Place 1 container in the refrigerator for use now--place the rest of them in the freezer. The jam in the refrigerator will last 3 weeks. The jam in the freezer will last 1 year. When the jam in the refrigerator runs out, take one out of the freezer and place it in the refrigerator.

#2501 - Pecan Cream Pie

(by Shirley McNevich)

1 - 9" deep dish pie crust dough
1 1/2 cups Kayro lite corn syrup
1 - 3oz. box Jell-O vanilla INSTANT pudding
3 eggs
2 1/2 TBSP butter (melted)
2 cups pecan halves

Grease a pie plate--insert the pie dough, spray the inside of the dough with Pam and flute the edges. In a mixer add eggs--beat. Add melted butter--beat. Add pudding mix--beat. Add corn syrup--beat. Remove bowl from mixer--add pecan halves--stir to mix. Pour batter into the pie dough. Cover the edges of the dough with foil strips. Bake at 325 degrees for 35-40 minutes or until center of pie is firm (remove foil strips 5 minutes before the pie is done).

#2402 - Clear Toy Candy

(by Shirley McNevich)

2 cups white sugar
1 cup water
3/4 cup Kayro lite corn syrup
red food coloring
Optional: any McCormick candy flavoring such as mint, peppermint, etc.

Grease candy molds with olive oil--set aside. In a saucepan over medium heat add water, corn syrup and white sugar--cook/stir until temperature reaches 300 degrees on a candy thermometer. Remove from heat--add a few drops of food coloring (and flavoring if you wish)--stir until there are no more bubbles. Carefully spoon the mixture into the greased candy molds. Let the candy sit until well hardened, then remove from candy molds.

#2296 - Peanut Butter Crispies

(by Shirley McNevich)

1 cup Kayro lite corn syrup
1 cup white sugar
1 cup Jif peanut butter (creamy OR chunky)
6 cups rice krispies cereal

Grease a 9 x 13 cake pan. In a saucepan over low heat add corn syrup, white sugar and peanut butter--cook/stir constantly. Once boiling, cook for 3 minutes. Remove from heat--add rice krispies--stir to coat. Press mixture into greased cake pan. Cool completely. Cut into squares.