Thursday - YUMMY TREAT

I made these to take to the ladies I visit teach, and wow, it's delish!! I only had a little bag left over and am very glad that I have everything I need to make them again, and maybe a third time.. when does my diet start?!

I love this blog

Cinnamon Caramel Corn with Pecans & White Chocolate

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!

Neapolitan Tower Cake

1 pkg. (10 oz.) round angel food cake
2 JELL-O Vanilla Sugar Free Pudding Snacks
2 JELL-O Chocolate Sugar Free Pudding Snacks
3/4 cup thawed COOL WHIP Sugar Free or COOL WHIP LITE Whipped Topping
12 fresh strawberries
2 tsp. unsweetened cocoa powder

CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; spread top with vanilla pudding. Cover with middle cake layer, chocolate pudding and top cake layer. Spread top with whipped topping; top with strawberries. REFRIGERATE at least 1 hour. SPRINKLE with cocoa powder just before serving. Store leftovers in refrigerator.

Thanks Lacy - this looks delicious!!