Diane's Toffee Popcorn

My friend Diane makes this incredible toffee popcorn.

Diane's Toffee Popcorn

6 quarts popped corn

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp. salt
Stir these 4 ingredients in a medium saucepan - bring to a boil over medium heat. Boil for 5 minutes.

Add 1 tsp. white vinegar and 1/2 tsp. baking soda. Stir well until it is a creamy color. Pour over popped corn - stir well to coat. Spread on baking sheets and bake at 250 for one hour, stirring every 15 minutes.

Mini Pumpkin Muffins (gluten free)

Mini pumpkin chocolate chip muffins
1 1/3 C Veg oil
5 eggs
1 can (16 oz) pumpkin
1 3/4 c Cup4cup gluten free flour or your favorite gluten free flour blend
2 C sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp nutmeg
1 tsp baking soda
1 package dry instant vanilla pudding
1 c toffee chips
1 c white chocolate chips
2 c semi sweet chocolate chips

Grease pans. Mix well oil, eggs, pumpkin, beat well. Seperate bowl: sift flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix well. Stir in pudding, toffee, white chocolate and semi sweet chocolate. Pour into mini muffin tins. Bake at 350 for 20-25 mins. Makes about 36 mini muffins

Halloween Candy Monster Cookies (gluten free)

Halloween Candy left over Monster Cookies

Be careful not to over mix these cookies. Mix each time just until combined.

4 c creamy peanut butter
1/2 c butter, softened
1/2 c coconut oil, melted
5 eggs
4 t vanilla
4 t baking soda
1 t salt
2 c gluten free rolled oats
1 c shredded coconut
2 c chocolate chips
2 c M&M's and whatever other candy you want to use. This time I used some Butterfingers and Snickers that I chopped up.

Mix the peanut butter, butter and coconut oil until smooth. Add eggs, vanilla, baking soda and salt and mix to combine. Add oats and coconut and mix. Add chocolate chips and candy and mix. Put golf ball size scoops on a baking sheet and bake at 350 degrees for about 12-15 minutes. Don't over bake.