Candy Corn Crunch
Plain Popcorn (If using the microwave kind, use natural), popped, kernels removed 2 C. pretzels, broken 1 bag Wilton Candy Melts (Orange) Halloween-themed Sprinkles/Shots/Jimmies Candy Corn (small bag)
Place popcorn and broken pretzels into large mixing bowl. Melt the Wilton melts in microwave in 20 second intervals (usually a minute or less, stirring with a spatula in between)
Pour melted candies over the popcorn and pretzels and mix until coated. You can also do this on a large piece of parchment paper. A note: this really mixes best when done by hand. It gets messy.
After the popcorn and pretzels are coated, add sprinkles and candy corn and mix just a bit to get everything blended. Let “dry” for about half an hour and seal in airtight container.
In airtight container, this crunch mix will last a week to 10 days.
1 C. granulated sugar 3 large eggs 3/4 C. all-purpose flour 1 tsp. baking soda 1/2 tsp. ground cinnamon 2/3 C. pumpkin puree Pumpkin Roll Filling (see below)
Mix together all ingredients. Cover a 10×15 inch cookie sheet with a piece of parchment paper, wider and longer than the cookie sheet.
Pour batter onto parchment paper and spread evenly, making sure to get into the corners of the cookie sheet.
Bake at 375 degrees for 12-15 minutes (less if the edges start to get really dark – it should look like cake and feel spongy to the touch).
Next, turn onto a towel that has been generously covered with powdered sugar. Allow to cool for a couple of minutes and remove the parchment paper.
Roll the cake up, jelly roll style, in the towel starting with the short end. Allow to cool for ten minutes. (This helps the cake to keep the roll form. If you did this when it was cooled the cake would crack and not keep the nice form)
While cake cools mix filling ingredients.
Pumpkin Roll Filling
8 oz of cream cheese, softened (reduced fat work fine) 1 T. vanilla 1 C. powdered sugar 2 T. butter, softened
Mix filling ingredients with a mixer until smooth. Unroll cake from towel and spread with filling
Re-roll with out the towel, wrap in foil and refrigerate for at least 1-2 hours. Cut into slices and serve.
1/2 box of Golden Graham cereal 1/2 bag of miniature marshmallows 1 & 1/2 bags of Tender White Orville Redenbacher Popcorn a whole bag of chocolate chips – melted
Pop the popcorn. Blend cereal, popcorn and marshmallows in a bowl.
Melt chocolate in a microwaveable bowl. Spread dry mixture on a large baking sheet.
Drizzle melted chocolate over the dry ingredients. When the chocolate gets firm, serve or store.
1 C. nonfat vanilla Greek yogurt, strained 1 C. Farmer’s Market Organic Canned Pumpkin 1 T. granulated sugar or 1/4 tsp Stevita Spoonable Stevia 1 tsp. Frontier Pumpkin Pie Spice Instructions
Mix, churn, freeze and enjoy!