Pretzel Turtles

50 gf pretzels
1 classic baf of Rolos
50 pecan halves

On a cookie sheet, place pretzels and top with a Rolo. Bake in a 350 oven for 4 minutes. Remove from oven and place a pecan half on each Rolo. Allow to completely cool.

Old-Timey Chex Mix

1/2 cup butter
2 tbsp gf Worcestershire sauce
1/2 tsp garlic salt
1/4 tsp onion salt
3 cups Rice Chex
3 cups Corn Chex
1 cup gf pretzels

In a large baking dish or cookie sheet with sides, melt butter in 350 oven. Add the rest of ingredients and stir until mix is coated. Place in oven and cook for 30 minutes stirring every 10 minutes.

Cinnamon Rolls

2/3 cup of milk, warmed
3 tbsp butter
1/4 cup sugar
1 tsp vinegar
1 tbsp yeast
1/4 cup oil
1 egg
1/2 cup gluten free flour
1 cup cornstarch
2 tbsp xantham gum
2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Filling
1/2 brown sugar
1/2 sugar
1 1/2 tsp cinnamon

Glaze
1 cup powdered sugar
2-3 tbsp milk

Add yeast to warm milk and set aside. In a mixer, cream butter and sugar. Add the rest of the liquid ingredients in the mixer. Then, add dry ingredients. Mix until well combined.

Tear off two sheets of Saran wrap about 15 inches long. Place dough on one sheet of Saran wrap. Put the other piece of Saran wrap on top of the dough. Roll out the dough to 14 inches long and the width of the Saran wrap. Take the top piece of Saran wrap off and spread the filling out over the dough.

Rolls up dough by using the bottom piece of Saran wrap. Continue to roll until it forms a cylinder. Cut into 9 rolls and place them in a round greased pan. Bake for 20 minutes at 350.

Mix powdered sugar with milk and top with rolls with the glaze.

Crustless Pecan Pie

3/4 cup sugar
1/4 cup brown sugar
6 eggs
1 tbsp butter
1 1/2 cups pecans
1/4 tsp salt
1 tsp vanilla

Beat eggs until they are combined. Add the rest of the ingredients and mix. Pour into a pie pan and bake at 350 for 45 or until set.

Microwave Caramel Popcorn

12 cups or 3 quarts of popcorn (recipe here)
1 cup brown sugar
1/2 cup butter
1/4 cup corn syrup
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp baking soda

Place popcorn in a grocery size brown paper bag.

In a microwave safe bowl, place butter, brown sugar, corn syrup, and salt. Microwave for one minute and stir. Microwave an additional minute and stir again. If sugar is completely melted, it is ready. If not, cook for another minute and stir. Add vanilla and baking soda. Stir until baking soda stops foaming.

Pour caramel mixture over popcorn. Close brown paper bag by rolling down the opening. Shake bag. Place in microwave and cook for 1 minute. Shake bag again and cook for another minute. Shake bag again and cook for another minute. Carefully pour popcorn on a cookie sheet or wax paper to cool. Once cooled, break into pieces.

Marshmallow Popcorn Balls

1/2 cup butter
1 16 oz bag mini marshmallows
1/2 tsp vanilla
12 cups or 3 quarts of popcorn (recipe here)

Melt butter in a pot. Add marshmallows and stir constantly until marshmallows are melted. Add vanilla and stir. Pour over popcorn and mix with a greased spoon.

Grease hands and form popcorn into balls. Allow to cool until firm.

Popcorn

1/4 cup oil
1/2 cup popcorn kernels
popcorn salt to taste

In a large pot with a lid, heat oil on medium heat. Add 3 kernels of popcorn. When they pop, add the remain popcorn kernels and cover with lid. Constantly shake pot while kernels are popping. When popping slows down, turn off heat and continue to shake until popping stops. Immediately turn popcorn into a large bowl. Add salt to taste. Melted butter or other seasonings may be add as desired.