Crack Ups Popping Candy Gluten
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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds.along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband.known as IT Guy.to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But.mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list.leave me a comment and let me know! I found this recipe not too long ago and for the life of me I can't remember where.
I'm sure it was one of the cooking blogs I follow.but I can't recall which one. It might have been. She's got a lot of fun stuff over there. I say all that to say this. You've gotta try Christmas Crack!! It's so good and sure does live up to its name cuz this stuff is addicting!! It makes quite a bit.I filled up two gallon sized zip-top bags.
Crack Ups Popping Candy Gluten Free
It's great for parties.one of those things that people will mindlessly munch on while chatting or take it to a cookie/treat exchange! Adults and kids alike will love it! Christmas Crack. 1 12.8-ounce box Rice Chex cereal 1 12-ponce box Golden Grahams cereal 1 7-ounce bag shredded coconut 1 4-ounce bag slivered almonds 1 1/2 cups butter 2 cups sugar 2 cups corn syrup Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine.
In a large sauce pan, cook butter, sugar and corn syrup to the 'soft ball' stage.about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated.
Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container.
We're just not into almonds or coconut around here. So I'm thinking bagel chips and toasted pecan halves.
Can you give me a sweet factor here? Because it sounds mind-numbingly sweet, like butter almond toffee, which we also don't go for much. Does the butter alleviate some of that sweet taste? I also like the idea of a very, very light dusting of sea salt before it sets.
But if I keep going. Then it's no longer Christmas Crack is it? It will become more a savory, sweet & salty snack. Although there's not a thing wrong with that.; p. Honey won't work, because of the molecular structure - it won't form a soft ball. I'm not sure about rice syrup, though. A fabulous substitution for corn syrup (which is NOT the same as 'high fructose corn syrup'.
All.), for those who have corn allergies, etc., is 'Lyle's Golden Syrup', which now comes in plastic pour bottles, rather than just the can. Golden Syrup is made from pure cane sugar, so the structure works wonderfully. It will burn more easily than corn syrup, but at the soft ball stage, you should be fine. At the stage for peanut brittle, etc.
around 304 F - you have to stir constantly & watch closely. My family isn't wild about 'sticky' and I was trying to see if I could put this together for a Christmas open house, so after completing the recipe as written, I put each cookie sheet in the oven at 250 degrees for 1 hour. After an hour, I took it out and let it cool, then broke it up and stored in an airtight container. It was wonderfully crispy and no longer sticky! We loved it and will definitely be able to serve it at the open house. We did omit the coconut and added a bag of pretzels sticks. Let me just say.YUM!
I just made this to give to some family members as Christmas treats, and it is delicious. Rather than adding coconut flakes, I added Christmas colored M&Ms. I also added almond extract, vanilla extract, and I sprinkled some sea salt over the mixture once it was laid out in the cookie sheet. Since I was giving it as gifts and I didn't want to just throw a ball of it in a container, I broke off chunks of the mixture after it cooled and placed it in muffin cups, which I then placed into the containers. Therefore, each container had 4 single servings of some delicious Christmas crack.;). I'm sure this isn't the post where I should put this suggestion, but I see your tip #58 about reheating pizza in a skillet. Did you know that you can make a pizza in an electric skillet?
Lightly oil or grease the skillet, spread your dough, add, sauce and smallish ingredients (no HUGE hunks of sausage or veggies - they take too long to cook) and your cheese. Turn on the skillet to 375 degrees or medium heat.
Cover and cook over medium heat (set electric skillet to 375°) for 15 minutes or until crust is brown on bottom and cheese is melted. Slide out onto a cutting board and cut into wedges or squares.
I've made thin and thick pizza this way. This is great for camping (with electricity) and for those hot summer nights when you do not want to turn on the oven.:). 65) If you’re involved in a cookie baking marathon and need extra cooling racks, remove one of the racks from your oven to substitute! 64) If you're baking a large, deep cake.use an uncooked strand of spaghetti to test to see if the cake is done. It reaches where a wooden pick won't. 63) If a recipe calls for Italian Seasoning, don't buy it special.
Did you know you can make your own? Just combine the following herbs: 1 tsp.
Oregano 1 tsp. Marjoram 1 tsp. Rosemary 1 tsp. Sage 62) Did you know there's a difference between 'sifted flour' and 'flour, sifted' in a recipe? Yep.if a recipe calls for one cup sifted flour, it means you should sift it first. When it calls for one cup flour, sifted, it means you should measure the flour before you sift it. 61) We all use cake mixes, right?
To get more of a 'homemade' taste, substitute buttermilk for the water the mix calls for. The result will be a lighter cake. 60) Have you ever made your own herb butter? It's really easy! Allow 1 stick of butter to soften, then add about 2 to 4 tablespoons of finely chopped fresh herbs in any combination you like. Mix well then store in a small container in the fridge. The butter freezes well, too and you can serve it spread on French bread or with seafood or chicken.
59) It takes 3 - 4 days to thaw a frozen 20 pound turkey. And if you want extra crispy skin on that bird, leave it uncovered in your fridge, loosely tented with foil, the last day of thawing. 58) Did you know you can reheat leftover pizza in a skillet on the stove top? Just heat it over medium-low heat until it's warm and you get a crispy crust without turning on the oven.
If you're cooking for someone important — whether it's your boss, a date or your new mother-in-law — never try a new recipe AND a new ingredient at the same time. Could spell disaster! Install deb packages in puppy linux.
56) Did you ever wonder how to measure an egg? You can substitute these measurements for eggs in a recipe: Egg Size Liquid Measure 2 Medium Eggs = 1/3 Cup 2 Large Eggs = 1/2 Cup 3 Medium Eggs = 1/2 Cup 3 Large Eggs = 2/3 Cup 55) To make quick and easy deviled eggs, place egg yolks and all your favorite mixings into a plastic zip-top bag. Seal the bag then snip off about 1/4 inch of one corner and squeeze the mixture into the egg whites. Toss the bag and you're done! 54) Need to take deviled eggs to a potluck and you don't have a deviled egg tray?
Try using cupcake liners! Place one deviled egg into a liner, then place the liners on a serving tray. No more slippery eggs! 53) With the holidays right around the corner, start saving those empty paper towel rolls. Just slit the cardboard and use it to keep a batch of icebox cookie dough nice and round. 52) I never can remember how many ounces of dry pasta yields how much cooked pasta.
When using spaghetti, keep in mind that 8 ounces of uncooked pasta makes 4 cups cooked. 51) This is actually pretty cool. You first pick the type of food you want to color (colored eggs, cakes/cupcakes, icing), then you use your mouse to slide the color drop around the color wheel to find the color you want.
The chart to the right of the color wheel shows you what food coloring colors are needed and the amount of drops it will take to make the color. 50) With cooler weather on the horizon, one way to cozy up a meal is to warm your dinner plates at 150 degrees for 10 minutes before setting the table.
It might make a difference for little ones who dawdle at the table then balk at eating cold food. 49) I use my hand grater all the time when I don't want to pull out my food processor to grate cheese. An handy tip for easy clean up is to spray your grater with cooking spray before using it for easier clean up. 48) If a recipe calls for 1 cup sour cream, you can substitute 1 cup cottage cheese blended until smooth with 1 tablespoon lemon juice and 1/3 cup buttermilk. 47) I hate trying to scoop rock-hard ice cream. If you microwave the carton for 10 to 15 seconds, it makes scooping a breeze!
46) Do you ever need just a little tomato paste for a recipe? Those little tubes can be expensive. Open one end of a can of tomato paste, cover with plastic wrap and freeze.When completely frozen, open the other end and punch out the paste, slice off what you need, rewrap and place back in the freezer!! 45) I don't know about YOUR garbage disposal, but mine is very finicky. I do not put egg shells or potato peels in mine. When I peel potatoes, I lay down some newspaper or a grocery bag in the bottom of my sink, peel the potatoes then gather the whole thing up and throw it away or toss it in the compost pile! 44) Did you know that pounding boneless chicken or turkey to 1/4 inch thickness, you can cut the cooking time in half?
And who doesn't need more time?? 43.) If a recipe calls for ingredients to be sifted, and you don't have a sifter, just combine everything in a bowl and whisk it. The idea of sifting is to break up any lumps.and a whisk will do the trick! 42.) Want more cake than a cake mix makes?
(All I can hear in my head is 'how much wood would a wood chuck chuck.' ) If you do, then add in ½ cup flour, ½ cup of sugar, 1 egg and 1 teaspoon of baking powder when you start mixing and the result will be a bigger cake! 41.) I struggled with lumpy gravy for a long time before someone told me to mix 3 or 4 tablespoons of flour with about 1/4 cup of COLD water then pour that into the drippings. No more lumpy gravy!! 40.) Use a separate cooler for drinks at your picnic or outing so the one containing the food won't constantly be opened and closed. Your food will stay at a constant temperature this way.
39.) To bring butter to room temperature quickly, you can grate your rock hard butter into a mixing bowl then use it right away and not have to wait for it to soften!! 38.) I always have a hard time figuring out how much pasta to use in a recipe. Did you know that 2 ounces dried pasta makes approximately 1-cup cooked pasta or 1 serving? 37) I consider Lifesavers food, don't you? Did you know that you can put birthday candles through the holes of a Lifesaver to hold them in place on a birthday cake? How fun is that? 36) Great if you have kids: Transfer your jelly to a small plastic squeeze bottle - no more messy sticky jars or knives!
They can just squirt the jelly out of the bottle and no more peanut butter in the jelly!! This trick is also handy for salad dressings!! 35) To avoid soggy pie crust, brush your crust with egg white. Not only will it keep the juices from leaking into the crust, it will give the crimped edges a nice glossy look! 34) If you want banana bread and don't have bananas on hand, you can substitute banana baby food for the mashed banana. Two small jars of bananas equal 1-cup mashed bananas. Baby food is easy to store and always handy!
33) Because most recipes call for salt and pepper seasoning, keep a shaker filled with a mixture of both to save time. Use a ratio of 3/4 salt and 1/4 pepper. 32) To bring eggs to room temperature quickly.they beat better at room temp.place the eggs in a bowl of warm (not hot) water for 5 - 10 minutes!!
31) If you're making sugar cookies and need some 'sprinkles', mix a little dry jello with some granulated sugar and then sprinkle that over your cookies before you bake them!! 30) Have you ever tried a turkey baster to make pancakes? Just pull the batter into the baster and squirt it onto your hot griddle.
Nice, round pancakes every time!! 29) Did you know you can use a drinking straw to remove strawberry stems? Using a clean strawberry, insert one end of a straw into the bottom of the strawberry.
Push up until it pops the stem off the top! They’re not called STRAWberries for nothin’!! 28) If you're like me, you forget how many ounces of flour or sugar are in a cup! I have to look it up EVERY TIME!! Here's a little cheat-sheet for you: 8 tablespoons = 4 ounces = 1/2 cup = 1 stick butter 1 cup pre-sifted flour = 5 ounces 1 cup granulated sugar = 8 ounces 1 cup brown sugar = 6 ounces 1 cup confectioners sugar = 4 1/2 ounces 27) As a general rule, herbs and ground spices will retain their best flavors for about a year. Whole spices may last 3 - 5 years. Proper storage is key!
A cool, dark place is best!! 26) Every now and then, REAL cooks burn things. To remove burned on food from the bottom of your pots and pan, put about an inch of water in the bottom of the pan. Then sprinkle or squirt dishwasher soap in there.stir it around and let it set overnight. By morning.you pan should come clean with ease!
25) Want to enhance the flavor of oatmeal cookies? Try toasting the oats before adding them to the cookie dough!
Just brown them for a few minutes in a skillet set on medium high until lightly browned. 24) Out of baking powder? Just use 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar as a substitute for 1 teaspoon of baking powder. 23) Did you know adding a few drops of lemon juice to rice while it's cooking will result in lighter and fluffier rice?
22) Need a quick topping for a cake or cupcakes? Just put a handful of coconut in a sealed container, then put in a few drops of food coloring. Shake it up and voila!! You have pretty colorful coconut! Sprinkle it on your cake or cupcakes and you're good to go!
21) If you're making a chocolate cake from a mix, use cold coffee instead of water for a rich mocha flavor. Chocolate and coffee and good friends! 20) Did you know that biscuits will be crisp on the outside and flaky on the inside if you roll the dough thin and fold it over once before cutting out biscuits? They'll also split open easily when you're ready to butter them.
19) Instead of cooking rice in plain water, try using a stock for a richer flavor. Chicken, beef or vegetable all work!! 18) Whirling something sticky in your food processor? Spray the blades with a little cooking spray for easier removal and clean up!! I love cooking spray!! 17) Do you ever have rock hard brown sugar and you need some in a hurry?
Don't be a hater.use a grater! Just grate the amount you need and your problem is solved! 16) Before opening a package of bacon, roll it up!
This helps to separate the pieces for easy removal of the individual slices. 15) Add dried instant potato flakes to homemade soups and sauces to thicken the consistency. This won’t change the flavor at all and is a sure trick when a dish turns out too watery or thin. 14) When measuring sticky ingredients such as honey or corn syrup, spray your measuring spoon and cups with cooking spray. The sticky stuff will slide right out!! 13) Spray the inside of your crock pot with non-stick spray before adding your ingredients. It sure does help with clean-up after 6 - 8 hours of cooking!!
12) An easy way to core a head of iceberg lettuce: Grasp the head by the top, firmly slam the core on the counter-top. Grab the core and it will cleanly pull away.
11) Buy white eggs and brown eggs alternately, and you will always know which eggs in the refrigerator are the oldest. 10) Substitute: 1 square unsweetened chocolate = 4 TB cocoa and 1/2 TB fat 1 pound grated chocolate = about 3 1/2 cups.
9) To remove egg shells from a batter, use the remaining shell to attract the piece. 8) Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips. 7) Did you know you can reuse parchment paper? Don't throw it out after just one round of cookie baking. When I store my cookie sheets after baking, I keep the parchment paper on the cookie sheets so I'm ready to go when it comes time to bake again! 6) Poke a hole in the middle of the hamburger patties while shaping them.
The burgers will cook faster and the holes will disappear when done. 5) To peel a garlic clove in a snap, put it in the microwave for about 5 seconds. The skin will slide right off! 4) If your cake or brownie recipe calls for nuts, heat them first in the oven to bring out the flavor. Then lightly dust them with flour before adding them to the batter to keep them from settling to the bottom of the pan. 3) It's important to let a roast- beef, pork, lamb or poultry -sit for a little while before carving. That allows the juices to retreat back into the meat.
If you slice a roast too soon, a lot of it's goodness will spill out onto the carving board. Along with a lot of the flavor. 2) To slice meat into thin strips, as for Chinese dishes or fajitas, partially freeze and it will slice nice and easy. 1) Want a perfect pastry crust? Substitute a 4:1 ratio of lard/butter to your favorite pie dough recipe.