Caramel Popcorn.

Ingredients

• 1 large package microwave popcorn (to yield 10-12 cups)
• 1/2 cup butter
• 1/4 cup light corn syrup w/ real vanilla {I use Karo}
• 3 Tbsp. brown sugar

1.Prepare popcorn according to package directions. Pour into a serving bowl.

2.Melt butter in a small saucepan over medium heat. Stir in corn syrup and brown sugar.

3.When the sugar is dissolved, and the mixture turns a caramel color, remove from heat and pour over poppped popcorn. Toss to coat well.

Chocolate Bark

• 1 sleeve of saltine crackers
• 1 cup butter
• 1/2 cup light brown sugar
• 12 oz semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.

2. Line a jelly roll pan with parchment paper, folding the edges up so the sides are covered as well. Lay the saltines in a single layer on the parchment paper.

3. Melt butter and brown sugar in a medium saucepan over medium to medium-high heat. Bring to a boil and cook for 3 minutes, stirring constantly. Adjust temperature as necessary. Pour butter-brown sugar mixture over the saltine crackers. Spread the mixture evenly, working quickly as it will begin to cool. Put jelly roll pan in over and bake for 15 minutes.

4. Remove the pan from oven and immediately sprinkle with the chocolate chips. Wait a few minutes for the chips to soften from the heat. When the chips are soft enough, spread them evenly over the entire layer of sugar covered crackers.

5. Put the pan into the refrigerator and refrigerate for one hour. When the bark has finished cooling, remove the pan from refrigerator. Using your hands or a pizza cutter, break or cut the bark into pieces.

6. Store in an airtight container in the refrigerator. If layering the bark, place sheets of waxed paper between the layers to prevent sticking

Pineapple Upside-Down Biscuits.

Another one of my favorite Paula Deen desserts.

Ingredients
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

Directions
Preheat the oven to 400 degrees F.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Gorilla Bread

Carrie posted that she made Monkey Bread the other day. It reminded me about how much I LOVE it!

I thought I would share my recipe. Really, it is Paula Deen's recipe but whatevs. She calls it Gorilla Bread not Monkey Bread.

Ingredients

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts I use pecans

Directions
Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Paula Deen's Cream Cheese Icing

Ingredients
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Honey Bun Cake

Ingredients
- Box yellow cake mix
- 3/4 cup vegetable oil
- 1/2 sugar
- 4 eggs
- 1 cup sour cream (8 oz. container)
- 1 cup brown sugar
- 3 Tbsp cinnamon
- 1 cup pecans

Icing
- 2 cups powdered sugar
- 4 Tbsp milk
- 1 Tbsp vanilla flavoring

Directions
Mix cake mix, oil, 1/2 cup sugar, 4 eggs, and sour cream together.

Pour half of the batter into a cake pan.

Mix brown sugar, cinnamon, and pecans together. Pour over batter and swirl with a knife.

Pour remaining batter over brown sugar mixture. Bake on 325 for 40 minutes.

For the icing: Whisk together powdered sugar, milk, and vanilla until smooth.

Once cake is done, poke cake with a fork and drizzle icing over the cake while the cake is still hot.

Mini Turtles

Ingredients
- Mini pretzels
- Rolos
- Whole pecans

Directions
Place pretzels on a cookie sheet.

Unwrap Rolos and place one rolo on each pretzel.

Bake on 350 for about 3 minutes. You just want the Rolo to get soft. It may still look as if it keeps its shape.

Take the pretzels out of the oven and push a pecan on top of the Rolo.

Let cool.

Janell's Hershey Bar Pie

This is so easy and so good!

Ingredients

-4 regular size millk chocolate Hershey Bars
- 8 oz. Cool Whip
- 1 graham cracker pie crust

Directions
Melt chocolate bars in microwave. Be sure not to burn the chocolate. It melts quickly.

Stir in Cool Whip.

Pour into the crust and chill for at least 3 hours.

* Keep refrigerated!