Posted by Bootybella Designs Inc. on Monday, July 13, 2009. Filed under:
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Now I am about to share my ultimate, favorite recipe for a sweet & salty snack...I think the people at Old Dutch called it something like..."Popcorn Twist Caramel Corn"....but I simply call it....


Caramel Corn Crack
Preheat oven to 250 degrees F. Pour 1 bag popcorn twists (large blue bag) in large roaster.

Then, in large pot - heat the following -
1 cup butter (not margarine)
1 cup brown sugar
1/2 cup corn syrup

Heat to bubbling, and then let bubble slowly for 1 minute. Take off heat and add 1/2 tsp. baking soda. Mixture will foam up. Pour mixture over popcorn twists and stir until all popcorn twists are coated.

Bake in oven for 45 minutes, (if you want it softer, bake 30 minutes) stirring every 10 minutes. When finished, spread on two large cookie sheets, cool, and break apart. Now see how long this will last in your house ~ I dare ya!!! I bag mine in ziplocs and freeze with good intentions, but clearly nothing short of a lock on the freezer will save this stuff!!!

Posted by Bootybella Designs Inc. Filed under: ,
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This is a hit at my house, whenever I can get around to making these!!!!  They will knock your socks off!!!!


Toffee Tarts
Shells
· ¼ c brown sugar
· 2 c flour
· 1 c softened butter
· pinch of salt

Mix well and press ~ 1 tsp in the bottom of mini-muffin or mini-tart pan as thin as possible. Bake at 350F for 10-12 minutes (until starting to brown on edges). Cool for a minute in the pan then move to cooling racks. If you wanna go all homemade, definitely use this recipe - otherwise buy pre-made tart shells in the frozen section of your grocery store if you are in a rush...which I usually am!!!!)

Filling
· 5 boxes of Macintosh Toffee (or two bags of individual toffees - but then you have to unwrap each one - yeash!!!!)
· ½ c evap. Milk
· 1 tbsp butter

Melt down, stirring constantly over medium heat and fill tart shells – I use a turkey baster to do this – it makes life considerably easier than trying to use a spoon! Look out calories cause here they come!!! These are simply delish!!!!!

Blue Suede...Muffins?

Posted by Bootybella Designs Inc. on Friday, July 3, 2009. Filed under:
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This is a fun favorite muffin of mine ~ it goes great with soups, salads, or as a side to a steak dinner!

Whatevah ya like!!!

Blue Cheese Muffins
3 1/2 oz. crumbled blue cheese
1 cup finely sliced green onions
2 eggs
1/2 cup of milk
2 tsp. horseradish sauce
2 tbsp. oil
1/2 tsp. salt
A couple good dashes of black pepper
1/2 cup self rising flour
1 cup rye flour
1 tsp. baking powder

Preheat oven to 400 degrees F.  Grease muffin tins.  Thouroughly combine the first 8 ingredients (wet mix) then add the last 3 ingredients (dry mix) and stir just until both are combined.  Transfer the batter into greased muffin tins and bake for 20-25 mins.  This makes 10-12 muffins.
MWAH~

Cupcake Queen

Posted by Bootybella Designs Inc. on Thursday, June 25, 2009. Filed under:
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Good evening all....thought I would share a favorite recipe of mine to start out this blog tonight.
My friends of all friends, know me for my cupcakes ~ I love em to pieces (the cupcakes but I guess my friends come in on a close second!! LOL!!!)

The Most Moistest Lemon Cupacakes Evah
1 pkg. white cake mix
1-4 serving pkg. Lemon Instant Pudding
1 cup water
4 egg whites
2 tbsp. oil
3 3/4 cups icing sugar
1-250g. pkg. of Cream Cheese, softened
1/4 cup butter, softened
2 tbsp. lemon juice

Preheat oven to 350 degrees F. In mixmaster, beat cake mix, dry pudding mix, water, and egg whites on low speed until moist. Batter will be thick. Beat on medium for 2 minutes. Spoon batter evenly into 24 lined cupcake tins.
Bake 21 to 24 minutes or until toothpick in centre comes out clean. Let cool on wire racks.
To frost:
Beat sugar, cream cheese, butter and juice with mixmaster until well blended. Frost each cupcake and sprinkle with lemon zesty peel.
These cupcakes are sooooo yummy - I use this recipe as a base for alot of my cupcakes, changing out the lemon pudding for vanilla or chocolate or coconut....get the drift????
The hardest part of this recipe is restraining yourself from eating them all!!!!!
MWAH~

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