Sticky Chex

¾ c margarine
1 c sugar
1 c light corn syrup

Cook over medium heat. Boil 2 minutes and pour over:

1 12 oz. box Corn Chex
½ 12 oz. box Golden Grahams
coconut –optional, add as much as desired
sliced almonds –optional, add as much as desired
-I like to add M&Ms- just wait until it cools a bit.

Chocolate Fudge Bundt Cake

1 box chocolate cake mix
1 small box chocolate pudding
4 eggs
1 cup sour cream or 4 -6 oz cream cheese
1/2 cup oil
1/2 cup water
1 cup milk
2 cups chocolate chips

Directions:
Mix eggs, water, milk, oil, cake mix, and pudding together. Add
sour cream and chocolate chips. Grease and flour bundt pan. Bake at
350 for 45-50 minutes.

Chocolate Popcorn Recipe

Here's the recipe exactly as I got it from my friend who first introduced me to this delicious treat:

What you'll need:

Guittards White Melting/Molding Chocolate - To my knowledge, it can only be bought at a place called "Funfinity" in Orem (otherwise you have to go to Salt Lake to get it) right next to the Distrubution Center and Deseret Book. It used to be called Shepherd's Cake and Candy supplies

Popcorn - I usually buy the movie butter kind because the butter works well with the chocolate, but I don't think it matters much which kind you get

Topping - My favorite is Raspberry Jell-O powder and Cinnamon Sugar, but you can put whatever you want on it (Black Cherry Jell-O is also good, but more a more subtle flavor).

Wax Paper

Large Mixing Bowl

Directions:

Melt the chocolate in a small sauce pan over low heat stirring occasionally (don't overheat the chocolate or it starts sticking to the bottom of the pan and gets "chunky"). Pop popcorn and empty into large mixing bowl, try not to get too many un-popped kernels in the bowl. Pour the melted chocolate over the popcorn and use a spatula to evenly coat the popcorn. Start small and add more chocolate as needed. It's suprising how little chocolate it takes to coat the popcorn. Once the popcorn is coated in chocolate, lay it out on the wax paper and lightly spread and flatten it out so that the popcorn isn't stacked on top of each other. Lightly sprinkle your topping over the popcorn, coating generously. (optional) use your hands or the spatula and mix the popcorn up and sprinkle the topping over it again trying to get the underside of the popcorn that didn't get coated with the topping the first time around. Let the popcorn dry for 10 minutes or so and then you can put it in neat little bags for Christmas presents or just eat it and enjoy!

Recipes

Here are the recipes I promised to post (I'm just a little slow at getting them posted!):

The Soft Gingersnap Recipe, aka, Judge's Gingersnaps:

Cream until light and fluffy:
- 1 C sugar
- 1 egg
- 3/4 C shortening

Add:
- 1/4 C dark molasses

Mix together and add to the creamed mixture:
- 2 C flour
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. cloves
- 1 tsp. ginger
- 1/2 tsp. salt

For best results, chill dough overnight. Roll into balls approximately 1" in diameter. Roll the balls in a mixture of cinnamon and sugar. Bake on a ungreased cookie sheet at 375 degrees for 7-10 minutes, depending on your oven. Take cookies out of the oven when they just start to turn golden brown. Do not let them turn brown or you will have hockey pucks!

Pumpkin Crunch Recipe

Wow! I can't believe I am finally blogging! Here you go, Amy, the pumpkin crunch yummy dessert recipe:

15 oz. can pumpkin
3 large eggs
12 oz. evaporated milk
1 1/2 cup sugar
1/2 t. salt
4 t. pumpkin spice
2 t. cinnamon
1/4 t. ginger & cloves
1/2 t. nutmeg
1 box yellow cake mix
1 cup chopped pecans (optional)
1 cup melted butter

Preheat oven to 350. Grease 9 x 13 pan. Combine pumpkin, milk, eggs, sugar, salt and spices in a bowl. Mix. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake 50 - 55 min. or until golden and firm. Cool completely. Serve with whip cream. Refrigerate leftovers. Enjoy!

Since it's Peach Season, I thought I'd share a recipe that we came upon when we visited Nauvoo and stayed in a nearby town's 1850 Guest House bed and breakfast. It's yummy!

Peach Syrup

1/2 cup butter (or margarine?)
1 cup brown sugar
2 Tbsp white corn syrup
peach pieces -- fresh or canned
(about 2 cups -- I like to give them a few jogs in the blender so that I have big chunks as well as some "puree")

1. Melt butter
2. Add sugar and corn syrup and bring to a light boil
3. Add peaches and simmer
4. Serve over homemade pancakes, waffles, or french toast
5. Enjoy!

Zucchini Brownies

2 C. flour 1/2 C. veg. oil
1 1/2 c. sugar 2 tsp. vanilla
1 tsp. salt 2 c. zucchini (finely grated)
1 1/2 tsp. soda
1/2 c. cocoa

Blend together and pour in greased 9 x 13 pan.
Bake at 350 for 35 - 40 minutes.

Frosting

1/2 c. brown sugar
1/3 c. water
2 oz. (1/4 c.) semi-sweet chocolate chips
3 Tbs. butter
1 tsp. vanilla
1 1/2 c. powdered sugar (I always have to use more
for the right consistency to spread)

Boil sugar, water, and choc. chips for 3 min. Remove
from heat. Stir in butter until melted. Add vanilla &
powdered sugar. Frost while brownies are still warm.

Chocolate Cake

Ingredients

Cake: 
2 c sugar 
1 3/4 c flour 
3/4 c Hershey's cocoa 
1 1/2 tsp baking powder 
1 1/2 tsp soda 
1 tsp salt 
2 eggs 
1 c milk 
1/2 c vegetable oil 
2 tsp vanilla 
1 c boiling water 

Filling: 
Small box of chocolate pudding (3.4 oz or 4 1/2 cup serving size) 
2 cups milk 
8 oz. carton Cool Whip 

Ganache Glaze: 
1 Hershey's Special Dark Sweet Chocolate Bar, broken into pieces 
1/2 cup heavy or whipping cream 
2 T butter or margarine 

Cake: 
Preheat oven to 350. Grease and flour two 9" rounds or three 8" rounds. (I prefer the 8" pans. I also, trace the bottom of the pan on waxed paper and cut out the wax paper and place it into the bottom of the pan to help make less crumbs.) Combine dry ingredients. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (Don't mix - batter will be thin.) Pour into pans. 
Bake for 30-35 minutes or until toothpick comes out clean. Cool and remove to racks. Make sure to cool completely. For high altitude, decrease baking powder and sugar and increase liquid just a little each. 

Filling: 
Prepare box of pudding according to package instructions. Add 1 to 1 1/2 cups Cool Whip to taste. Divide filling in half if you have three 8" round cakes. Spread one half of the filling on top of one cake, place a second cake on top of the filling, spread the other half of the filling on top of the second cake and top with the third cake. 

Ganache Glaze: 
Combine chocolate pieces, cream and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is melted and smooth. Cool to lukewarm. (Glaze will thicken as it cools.) Pour onto cake directly in the center of the cake and keep pouring until glaze has covered the top of the cake and is gently cascading down the sides of the cake. 

Enjoy!