Goat Cheese Loli Pops

Not your mother's 1970 Cheese Ball!  This is a simple and quick appetizer with ingredients that you most likely will have on hand.  They are always a big hit and so easy to make.  The goat cheese is versatile so you can incorporate your favorite flavors and make them your own.  I have two variations pictured below.  Sorry there are no measurements listed, I usually just wing it, there is really no way to mess this up with some basics on ratio.

PICTURED HERE:  Cheese with Fig jam and rolled in crushed Pistachio & Cheese with Sun-dried tomato, toasted Pine nuts and rolled in minced Prosciutto

INGREDIENTS:
8 ounces Goat Cheese
8 ounces Cream Cheese
Salt & Pepper
Loli-Pop Sticks  (available at your local craft store)
Parchment Paper
As for the ratio:  you will  need about 1 Cup of TOTAL mix in ingredients(doesn't apply to fig jam, but to nuts and other additions)  You will need about the same to coat the outside of the cheese balls.

Flavor one:
Pistachios (shelled and crushed)
1 jar Fig Jam  Approximately 2-3 Tablespoons

Flavor two:
Prosciutto
Sun Dried Tomato (chopped)
Toasted Pine Nuts

PREPARATION:

Allow both cheeses to come to soften at room temperature.  Meanwhile prep the mix in and coating ingredients. Shell and grind the pistachios, I use my mini food processor to get the pieces to the smallest size possible without turning them into powder.  Mince the sun-dried tomato, mince the prosciutto and set both aside.  Toast the pine nuts, cool and roughly chop.

To assemble, mix equal parts cream cheese and goat cheese combining well.  NOTE:  I use a little less cream cheese, just because I really like goat cheese.  Some people are not as crazy about goat cheese as 

I am, so use your own good judgement.  Season with salt and pepper.

For the FIG:  Spoon fig jam, a little at a time, into the seasoned cheese until you have the desired flavor. There is no right or wrong, just what you like, be a good cook, taste and trust your palate.

For the PROSCIUTTO:  Mix chopped pine nuts and minced tomato into the seasoned cheese.

Cover flavored cheeses with plastic wrap and refrigerate for an hour or two.  The cheese will be easier to scoop when firm.

You can also mix the day before your party and scoop the day of.  Scoop bite-size balls, I use a  100 scoop, (a variety of sizes are available at restaurant supply stores, I suggest at least one in every size, SO many uses!) and set aside on parchment.  Once you have scooped all of the balls, roll in the desired coating and place back in the refrigerator until ready to serve.  Before serving place a loli-pop stick in each ball and place on serving platter.

Bacon Caramel Corn

Everything is better with bacon!  Caramel corn is no exception.  This is a wonderful candy caramel recipe to use even if it is just with the popcorn.  Feel free to omit the bacon if it is not to your liking and keep it simple and plain or add your favorite nut.

INGREDIENTS:
1/2 LB Bacon, cut into small pieces, can cut and fry one day in advance
1/3 C Popcorn Kernels = 6 C popped, I always do a little more, there is plenty of caramel
1 C Butter
2 C Light Brown Sugar, packed
1/2 C Light Corn Syrup
2 t. Kosher Salt
1 t. Baking Soda
1 Lg. Foil disposable roasting pan


PREPARATION:
Fry bacon low and slow until nicely browned and drain on paper towel.  Preheat oven to 200 degrees.  Pop corn in, preferably with an air popper.  I use the one my husband had in college, amazing that it still pops perfectly.  Remove any unpopped kernals and place corn in the foil pan, set aside.
In a large, heavy bottom stock pot, melt butter, corn syrup and salt over medium heat.

Gingerbread Caramels (Martha Stewart's)

THANKS MARTHA!!!
What a great discovery. This caramel recipe is so easy and the perfect holiday gift! Martha Stewart does it again. One slight change, since I made them with a friend, who happens to not enjoy nutmeg, we left that out. Didn't really notice any great difference, they still had an amazing gingerbread flavor. The best part is you can cut them however big or small you like. We had a ridiculous yield from a double batch. Everyone I gave them to couldn't thank me enough. These will become a staple in my holiday baking.

I also drizzled some with chocolate and of course you could dip the entire caramel as well. The best part is these tiny squares of buttery goodness can be kept for one month. The perfect do-ahead treat! Take full advantage of that. **These need to sit over night prior to cutting and they do take a while to wrap, so give yourself plenty of time, they are not a last minute job.
I have included Martha's directions almost word for word, along with some of the things I have found helpful.



INGREDIENTS:
4 C heavy cream
2 C light corn syrup
4 C sugar
6 oz. unsalted butter, 12 T. cut into small pieces
1 1/2 C unsulfered molasses
1 tsp vanilla
3/4 tsp salt
1 tsp cinnamon
3/4 tsp ginger
3/4 tsp nutmeg
1/4 tsp ground clove
Pam, cooking spray

PREPARATION:
Prepare your pan, spray a half sheet pan with cooking spray and line with two pieces of parchment paper, allowing it to overhand the sides and ends of the pan. Spray parchment with cooking spray and set aside.

In a large pot (I use a heavy copper pot, it is the best conductor of heat) over high heat, bring cream, corn syrup, sugar, butter, and molasses to a boil, stirring until sugar has dissolved. Continue to cook over medium-high heat, stirring constantly, until mixture reaches 248 degrees (firm-ball stage) on a candy thermometer, about 20 minutes. (Martha says 20 minutes, but it usually takes longer)

I SAY: Have your spices mixed and ready to go, it is a good idea to put them through a fine sieve, and sprinkle evenly over the surface of the caramel. If you just drop them in, they tend to clump. MARTHA SAYS: Remove from heat, and stir in vanilla, salt, and spices. Immediately pour onto prepared sheet, without scraping pot. (I scrape the pot, just not the bottom) It is great to do this with a friend, the extra pair of hands are such a blessing. Let stand, uncovered, 24 hours at room temperature (do not move pan).

I SAY: If you use a large plastic cutting board, you do not need to coat it with additional cooking spray. I don't worry about the exact size in inches. I begin by cutting the piece of caramel in half, then again in half and again, until I have each original half cut into quarters. It is much easier to manage the smaller pieces and just eyeball it. I do not like the waxed paper wrappers. You can find cellophane on line in packages of 1,000. You will be surprised how quickly you will go through the wrappers. MARTHA SAYS: Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels can be stored up to 1 month in airtight containers.

Caramel Corn

This recipe is from my Great Aunt, Nan. She was a terrific cook and I grew up watching her making meals for the American Legion. Below are the directions exactly as she wrote them out for me. I will include some additional instructions in parentheses, just to keep things clear.

INGREDIENTS:
2 C Packed brown sugar
1 C Butter
1/2 C Karo light corn syrup
1 tsp. Salt
1 tsp. Baking soda
6 Qts. Popcorn popped, I use an air popper that Beep has had since college : )
Peanuts optional, I also like to add almonds

PREPARATION:
Boil 5 minutes remove from heat and add 1 teaspoon soda. (In a heavy bottom pan heat the first four ingredients, stirring constantly and bring to a full boil, then continue to boil for 5 minutes). Pour over 6 quarts of popcorn. Mix thoroughly spread on buttered cookie sheet. (I spray a deep foil roasting pan with non-stick spray, fill with popped popcorn and nuts if desired, then pour the hot caramel over and mix in the disposable pan). Bake at 200 degrees 1 hour. Stirring every 15 minutes. Remove from the oven cool. (I pour the corn onto a large surface lined with parchment paper to cool. If you leave it in the pan to cool the caramel will collect in the bottom of the pan and you will end up with strange chunks.) Store in tightly covered container.
Aunt Nan also wrote on the back of the recipe card: I mix it in a roaster and then put it back in every 15 minutes to mix. When you put your soda in beat until it is foamy.

Sweet & Spicy Pecans

These sweet and spicy nuts were originally an ingredient to top a salad, but I loved them so much I make them as a snack. They are still an amazing addition to a simple salad, simply chopped and sprinkle away. I always make at least a double batch, the quantities are listed below, but you can easily cut in half or double again when cooking for a crowd. The pecans also make a great gift when bagged. Try to make them when the weather is dry, the humidity will cause them to become extremely sticky.
INGREDIENTS:
Non-stick cooking spray
6 T. Light corn syrup
3 T. Granulated sugar
3 C. Pecans
1 tsp. Ground pepper
1/2 tsp. Cayenne pepper
1 1/2 tsp. Salt

Prep:
Preheat oven to 325 degrees. Line a rimmed baking sheet with foil and spray with non-stick spray. Mix all ingredients except pecans. Add pecans to syrup mixture and stir gently to coat. Pour the pecans onto the baking sheet and bake for 5 minutes. Stir pecans and continue to cook for an additional 10 minutes until bubbly. During baking spread a large piece of foil to put pecans on after baking. Pour hot pecans onto the foil and separate as much a possible with a fork. Allow pecans to cool completely and break apart individual pecans. Store in an airtight container up to three days.