Tasty Homemade Holiday Treats!

Holidays are in the air!  The stores are filled with Thanksgiving and Christmas decorations and all kinds of overpriced sweet treats full of paraffin, syrup, sugar (both good and bad kinds), cornstarch, wheat starch, and who knows what. You can eat gallons of the stuff but wind up with little to no food value, craving more and more yourself while sending your kids on impossible sugar-highs! With all the imitation additives (flavor, sugars, coloring) and stuff that's just generally bad for you, wouldn't it be a good thing to go back to some of the family's favorite tasty homemade Holiday recipes like your grandmother, mother and the neighbors used to make?  My traditional family recipes are free just for the sharing - as friends and neighbors used to freely pass them around.

SAME OLD CHIP DIP?

Are you tired of opening the same old chip dips and thinking that they all taste the same? And why wouldn't they? After all - most use the same base, just changing from dried onions to bacon bits or adding a little dried dill weed. Either that or they try to get all exotic by adding dried cranberries and walnut chips to an old ranch dip then re-labeling it "Cow Chip Berry Dip" or something equally silly. (Actually, that sounds kind of good!)

FREE OLD-FASHIONED HOMEMADE TREAT RECIPES

Here are  a couple of free and tasty recipes that are easy to make for Holiday munching.  In fact, if you're a teeny, weensy bit like me, you'll find yourself making them all year long! Don't stop with Grandma's  "Caramel Crispy Corn Crunch"  featuring hot, fresh popped corn, but scroll on down to the best ever shrimp dip you ever tasted,  "Free & Easy, Cheesy Shrimp Dip" - an old  favorite made with cream cheese, tangy and tasty sweet pickle relish, Picante sauce and sweet salad shrimp .

Grandma's Caramel Crispy Corn Crunch:

• Preheat over to 200°
• 6 qts. dry popped corn (white or yellow)
• 1 cup mixed nuts (salted or plain)
• 1/2 cup diced candied ginger (optional)
• 2 cups brown sugar
• 2 sticks butter or margarine
• 1/2 cup white corn syrup
• 1 tsp. salt (optional)
• 1 tsp. baking soda
• 2 quart sauce pan
• 1 large cookie sheet or deep, wide ovenproof pan - pre-heated

Place sugar, syrup, salt and butter in a 2 quart sauce pan and bring to a rolling boil; turn heat down to a good simmer and allow to simmer for five minutes. Remove from heat and add baking powder; stir well. Note: addition of baking powder will cause sugar mixture to become frothy.

Add nuts to popped corn, toss lightly; pour syrup mixture over corn and nuts stirring and tossing to coat well until you have used all of the syrup and it is fairly evenly mixed.

Spread mixture into the large ovenproof container, pressing down with clean non-stick spatula or oiled spoon. Toss and stir every 15 minutes for one hour. Remove from oven and allow to cool to room temperature. When completely cool, you may store in a covered container OR spoon servings into zip-lock sandwich bags, seal, affix a colorful seasonal sticker on the bag and use as stocking stuffers or impromptu gifts. This also makes a wonderful family gift when presented in a colorful gift tin.

Warning! You'd better make a double batch because this is habit-forming! While this version might not be exactly guiltless, popped corn is wholesome and good for you. And you may rest easy knowing there are no imitation sugars or unknown additives in this special homemade treat! Enjoy!

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Free & Easy Cheesy Shrimp Dip:

• 3 packages (8 oz. each) Philadelphia cream cheese
• 1/2 cup Best Foods mayonnaise
• 1/4 cup sweet pickle relish (with juice)
• 1/3 cup Pace Picante sauce, hot or medium
• 1/4 cup ketchup
• 1/4 cup chopped onion
• 1/2 lb (or more) fresh frozen small pink salad shrimp

Mix cream cheese, mayonnaise, pickle relish, Picante sauce and ketchup together until it is a creamy consistency and easy to spread. If it is too stiff, potato chips will not scoop easily. You may add mayonnaise cautiously until it has a good dipping quality. Then add chopped onions and shrimp. Stir lightly to mix shrimp in without breaking them apart. Be sure to keep refrigerated except when serving - cover and store leftovers in refrigerator immediately.

Use ribbed potato chips for dipping or spread on toasted bagel crisps.