Popcorn Balls

Popcorn Balls
Makes about 14 pop cornballs

2 Cups Sugar
1 1/3 cups of Water
1/2 cups of Light corn syrup
1 teaspoon Vinegar
1/2 teaspoon Salt
1 teaspoon Vanilla Extract
18 Cups of Popped Corn

1. In a medium saucepan combine Sugar, water, Syrup, Vinegar, and salt.
2. Cook over high heat until mixture reaches 255 F degree (hard-ball stage) on a candy Thermometer.
3. Stir in Vanilla. 
4. Pour over popped corn, tossing gently to coat. 
5. When mixture is cooled enough to handle, press popcorn into 3 inch balls.
6. Cool completely on wax paper. 

Monster Mash

Monster Mash 

Makes 10-12 servings 

2 (20.5 ounce)  Cans re fried black beans 

1 (10 ounce) can tomatoes and green chilies drained

1 Tablespoon taco seasoning

2 cups shredded Colby jack cheese blend

tortilla chips for serving 

1. Preheat oven to 350 degrees
2. Lightly grease a 2 quart baking dish.
3. In a medium bowl, combine all ingredients.
4. Spoon into prepared backing dish.
5. Bake 35-45 minutes or until hot and bubbly.
6. Serve with chips.

Spooky Crispy Bats

Spooky Crispy Bats

makes about 2 dozen

1/4 cup (1/2 stick) butter

40 marshmallows

7 cups cocoa crisp rice cereal

red cinnamon candies

Black sanding sugar

red gel icing

1. In a large saucepan melt butter over low heat.
2. add marshmallows, string until melted and smooth. 
3. Remove from heat.
4. add cereal, string well to coat. 
5. Spoon mixture into a lightly greased 15x11x1 inch jellyroll pan. 
6. press down lightly
7. Sprinkle with black sanding sugar. 
8. Let mixture cool 20 minutes. 
9. invert pan onto wax paper. Sprinkle this side with black sanding sugar.
10. Let cool 2 hours.
11. Cut out, using a bat shaped cutter. 
12. to make bat eyes, adhere red cinnamon candies using red gel icing.