EASY CARAMEL CORN 7 ½ quarts pf already popped corn 2 cups brown sugar 1 cup butter (not margarine) ½ cup corn syrup or maple syrup 1 teaspoon salt 1 teaspoon baking soda 1 cup pecans or peanuts (optional) Preheat oven to 200 degrees. Put popped corn in a large mixing bowl. In a saucepan, heat butter, sugar, syrup, and salt. Stir occasionally. When mixture comes to a full boil, cook for 5 minutes.

Remove from heat and stir in baking soda. Pour caramel mixture over popcorn and mix until evenly coated. For extra crunch, add pecan or peanuts. Bake for 1 hour in large, greased roasting pan, stirring every 15 minutes. Cool and serve.

NUTTY BARS Heat oven to 350 degrees. Cream together 1 ½ sticks butter. 2 cups brown sugar. Add 2 eggs, stir. Add 2 cups flour. Then add 2 cups from one or a combination of any of the following: nuts, coconut, chocolate chips, raisins, dates, or candied fruit.

Press into a 9 X 13 pan and bake approximately 30 minutes.

BROWNIES 1 stick of butter (not margarine) 1 cup sugar 4 tablespoons cocoa 2 eggs ¾ cup flour 1 teaspoon vanilla 1 cup nuts (optional) Mix all ingredients well and spread to about ½ inch thickness in 8 X 8 or 9 X 9 inch pan. Bake at 350 for 25-30 minutes. (Do not double recipe.) WONDERFUL SOPAPILLA CAKE 2 cans crescent rolls 8 oz. softened cream cheese 2 cups sugar 1 stick butter ½ teaspoon vanilla Cinnamon for sprinkling unroll 1 can of rolls, place flat in a 9 X 13 sprayed pan. Beat cream cheese with 1 of the cups of sugar and vanilla until smooth and spread over first layer. Sprinkle with cinnamon and cover with second layer of rolls. Melt butter with remaining 1 cup sugar. Pour over top and sprinkle with cinnamon and chopped pecans. Bake at 350 for 30 minutes. Enjoy.

PEANUT BUTTER HONEY CANDY 1 cup peanut butter 1 cup honey 2 cups powdered milk Mix peanut butter and honey. Add sifted powdered milk. Mix well. Roll out to ¼-inch; Refrigerate, cut, and enjoy this high energy snack.

PECAN BARK 1 cup unsalted butter (no substitutes) 1 cup packed brown sugar 1 cup chopped pecans 24 graham cracker squares Preheat oven to 350. Line a 10 X 15 cookie sheet with foil. Lightly grease the foil. Place crackers on cookie sheet on one layer. 24 should fit. Sprinkle pecans evenly over top and set aside. Melt butter in small saucepan. Add brown sugar and stir until mixture boils. Boil for 1 minute. Pour mixture evenly over crackers and pecans. Bake 10 minutes. Remove from oven and immediately place the hot cookie sheet in freezer. Remove pan after I hour and break bark into pieces. Need not be refrigerated.

EASY CHERRY CHEESECAKE Beat together until smooth 8 oz. cream cheese, 2 Tablespoons lemon juice, ½ cup sweetened condensed milk. Pour into baked and cooled 9or 10-inch graham cracker crust. Top with 1 can of fruit filling. Chill thoroughly or freeze.

Here are recipes for you to use in planning for upcoming gatherings and events. These come from my mother’s kitchen as well as from friends and relatives. I hope you try some. Be safe and bless someone! (Maybe by preparing one of these treats to share with someone!)