Kettle Corn

1/4 cup vegetable or canola oil
1/4 cup sugar
1/3 cup unpopped popcorn

Place oil and 3 kernels of popcorn into a large covered pan.  Heat on medium-high heat until the 3 kernels pop.  When the 3 kernels pop place sugar and popcorn into the pan.  Stir quickly and return cover to pan.  Alternate between setting on the burner and shaking for 3 seconds until popping slows.  Pour into large bowl and salt to taste.

Pumpkin Muffins

3/4 cup sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned or fresh cooked pumpkin
1/4 cup water
1 1/2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt

Mix sugar, vegetable oil, eggs, pumpkin, and water.  In a separate bowl mix flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt.  Mix dry ingredients into the wet until just moistened. 

Bake at 400 for 10-15 minutes.

Fleur Del Sel Caramels

1 cup heavy cream
5 tbsp unsalted butter, cut into pieces
1 tsp fleur de sel (available in specialty cook shops)
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Line bottom and sides of 8" square baking pan with parchment paper.  Lightly oil parchment.  Set aside.

In small saucepan, combine cream, butter and fleurde sel.  Bring to a boil.  Remove from heat.  Set aside. 

In a 3-4 quart heavy saucepan, combine sugar, corn syrup, and water.  Bring to a boil, stirring until sugar is dissolved.  Insert candy thermometer.  Boil without stirring but gently swirling pan, until mixture is light golden in color.  Carefully stir in cream mixture (will bubble up).  Simmer stirring frequently until caramel registers 248 degrees.

Pour mixture into prepared pan.  Transfer to wire rack for 2 hours or until cool.  Cut into 1" pieces.  Wrap each piece in 4" sqaure parchment or wax paper, twisting ends to close.

Chocolate Peanut Butter Bites

1 1/3 cups sweetened condensed milk
2/3 cup creamy peanut butter
1 tsp vanilla extract
2 cups Bisquick
2/3 cup semisweet chocolate chis

In a small bowl, beat the milk, peanut butter and vanilla until smooth.  Add Bisquick and beat until just blended.  Fold in chocolate chips.

Drop by rounded tablespoonfuls 2" apart onto ungreased baking sheets.  Bake at 375 for 8-10 minutes or until edges are lightly brown.  Cook for 2 minutes before removing to wire racks.

Maple Salmon

1/4 cup maple syrup
2 tbsp soy sauce
1 clove garlic, minced
1/4 tsp garlic salt
1/8 tsp ground black pepper
1lb salmon

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Preheat oven to 400 degrees.
 
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Cheesecake

Crust
1 cup graham crackers
3 tbsp sugar
3 tbsp margarine, melted

Filling
4 blocks of cream cheese (8oz each)
1 cup sugar
3 tbsp flour
4 eggs
1 cup sour cream
1 tbsp vanilla

Combine the crust ingredients.  Press into the bottom of a 9" springform pan.  Bake at 325 for 10 minutes.

Combine cream cheese, sugar, and flour mixing at medium until well blended.  Add eggs one at a time mixing after each addition.  Blend in sour cream and vanilla.  Pour over crust.  Bake at 450 for 10 minutes.  Reduce heat to 250; continue baking for 1 hour.  Cool before removing rim from pan.

Mint Crinkles

3/4  cup finely chopped layered chocolate-mint candies (about 4oz or 24 candies)
1/3  cup shortening
1  cup sugar
1/2  teaspoon baking powder
1/4  teaspoon salt
2  eggs
2  teaspoons vanilla
1-1/2  cups all-purpose flour
Layered chocolate-mint candies, chopped (4.6oz package)

In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.

In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.

Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 8-10 minutes or until edges are set . Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.