CARAMEL POPCORN SERVINGS: 8

In a large saucepan, mix Karo syrup, brown sugar, and margarine. Melt on medium high and bring to boil for 1 minute. It will bubble. Then add sweetened condensed milk and bring to boil and stir constantly. Test the caramel and let it reach the soft ball stage. It takes about 5 minutes. Then add vanilla, stir well and pour over popcorn. Be sure to get all the kernels out of the popcorn. Mix the caramel throughout the popcorn.

CHOCOLATE CHIP PUDDING COOKIES SERVINGS: 40

Mix first 5 ingredients, then add the rest. Try not to over-mix the dough. Combine flour 1 cup at a time mixing slow to get the cookie consistency. You may need to add a little more flour. Bake at 350 degrees for 10-12 minutes. The cookie size is a 2 inch cookie.

GINGER SNAPS SERVINGS: 40

Combine first 4 ingredients, and mix well. Add flour, soda, ginger, cloves, and cinnamon, and mix well. Form dough into a big ball. It should form a nice ball and not too sticky. If too sticky, add more flour. Cover the ball in the bowl and refrigerate for 1 hour. This helps the dough to emulsify (tricking the cookie dough into thinking it has more fat than it does!) After refrigeration, roll each cookie into a 2-inch ball and drop into a big bowl of cinnamon and sugar (a ratio of about 1/4 cup cinnamon to 3/4 cup sugar). Roll the cookie around so that it is all covered and place onto cookie sheet. Bake 350 for 8-10 minutes.

POPPY SEED CAKE WITH ORANGE GLAZE SERVINGS: 20

Preheat oven to 350 degrees. Spray bundt pan with Pam. In a large mixing bowl, combine sugar, sour cream, oil, eggs, vanilla, almond, and orange zest. Beat to blend, being careful not to over mix. Combine and sift flour, poppy seeds, baking powder into a separate bowl. Add dry ingredients alternately with milk into large mixing bowl containing the sugar mixture. Mix well and pour batter into prepared pan. Bake approximately 45-50 minutes or until toothpick inserted near center comes out clean. Remove cake from oven and place on wire rack to cool 10 minutes.

Glaze: Prepare glaze while cake is cooling. Whisk powdered sugar, orange juice, vanilla, and almond extract together in a small bowl to blend. Turn cake over onto rack or cake platter, and poke some holes into the cake, so the glaze will go into the cake. Spoon glaze over warm cake.

PUMPKIN CHOCOLATE CHIP COOKIES SERVINGS: 20

In a large mixing bowl, pour cake mix and canned pumpkin. Use any type of cake mix. I like chocolate, but spice, lemon, and German chocolate are all good. Then add chocolate chips. Scoop out onto cookies on a cookie sheet and bake at 350 for 15-18 minutes.

VANILLA COCONUT LIME ICE CREAM SERVINGS: 8

Whisk coconut milk, sugar, half and half, vanilla extract, lime juice, and lime zest until sugar dissolves. Pour into ice cream maker and stir as necessary until it looks like ice cream.

ZUCCHINI CHOCOLATE CHIP BROWNIES SERVINGS: 15

In a large mixing bowl, cream butter, sugar, and sour cream. Beat in eggs, buttermilk, and vanilla. Add in dry ingredients and mix. Pour into a 9x13 sprayed pan and bake at 350 for 35-40 minutes. You can reserve some of the chocolate chips to sprinkle on the top of the brownie before you bake. Cool, cut, and serve.