Almost Cracker Jacks

from my mom
NOTE: Recipe cannot be doubled

One Large Brown Paper Bag
4qt air-popped popcorn

½ cup softened margarine* (I like Imperial -*Do not use butter, it doesn't work)
¼ cup Karo syrup
1 cup brown sugar(for extra flavor, use 2/3 cup golden brown sugar and 1/3 cup dark brown sugar)

½ tsp salt
½ tsp soda
1 tsp vanilla

Put popped popcorn in brown paper bag. Set aside.

In a medium-sized bowl, microwave margarine, Karo syrup, and brown sugar for 1 ½ minutes. Remove and stir. Microwave an additional 1 ½ minutes. Remove and stir. Add vanilla. Stir. In a small bowl, combine salt and soda together. Add all at once to mixture. Stir well. It will foam up a bit. Pour over popcorn in paper bag. Using long handled spoon, stir to coat popcorn somewhat evenly. Roll down top of bag. Microwave for 1 ½ minutes. Remove, unroll bag and while holding onto the top of the bag, shake the popcorn around. Roll top of bag back down and microwave an additional 1 ½ minutes. Remove, unroll top of bag, and cut off top half. This helps to get the popcorn out easier and have less mess. Using the long handled spoon, pour popcorn onto cookie sheet to cool.
NOTE: If you don't have a brown paper bag, you can use a large plastic bowl and just stir to coat the pieces well. Then stir it again between the first 1 1/2 minutes and the second 1 1/2 minutes. Stir again before pouring it onto a cookie sheet to cool. I like the paper bag though because the mess stays in the bag and goes into the trash.

If desired, you can add peanuts to the popcorn before pouring over the sauce.

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***reposting with updated pictures
from Lion House cookbook
with my changes

1 1/2 cups graham cracker crumbs -which is 10 crackers (or I just buy the boxed crumbs)
3 Tbsp sugar
6 Tbsp butter or margarine, melted

Mix and press firmly into bottom of 9-inch spring form pan.
3 pkgs cream cheese, softened
1 cup sugar
3 eggs
3/4 tsp vanilla

Beat cream cheese with mixer. Add sugar gradually.Then add eggs, one at a time, and vanilla. Pour over crust and bake for 55 to 60 minutes at 300. Topping:
1 cup sour cream
1/4 tsp vanilla
1 1/2 Tbsp sugar

Whip sour cream, add sugar, and then vanilla.Spread over cheesecake and cook for 10 minutes longer. Cool completely on wire rack.Run knife along edges and unlatch springform pan.Refrigerate until ready to use. I have found that letting the cheesecake "age" for a day or two (preferrably more) in the fridge before serving is best. But it is still good the first day, too. It just gets better and better each day it is allowed to "age." However, with cheesecake this good, it is sometimes hard for it to last too long.Note: Originally, this recipe called for 2 tsp lemon juice. I didn't like the taste. It changes it to have a funny taste to me, so I omitted it. Also, it calls for 2 cups sour cream, 1/2 tsp vanilla, and 3 Tbsp sugar for the topping. But I found that it was too much, so I halved it.

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Cream Biscuits

I saw this recipe on My Kitchen Cafe and couldn't wait to try it. Plus I liked the fact that you can flash freeze these and cook them later. These biscuits are so super easy and the taste was just wonderful.

3 tablespoons melted butter
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups heavy cream

Preheat the oven to 425°F.

Sift two cups flour, the baking powder, salt and sugar into a large bowl. Slowly pour in 1 1/4 cups cream. Stir but don't over mix it. Add remaining 1/4 cup cream, a little at a time.

On a flour mat or other floured surface, use your hands to make the dough into a ball.Gently press it to a thickness of about 3/4 inch. (I didn't get mine quite thick enough.. and it does make a difference.)Cut into rounds. Use the rest of the scraps and continue to make rounds. Place the biscuits on a baking sheet lined with parchment paper.Brush the tops with melted butter. Bake at 425 for about 12 minutes or until golden. (Mine didn't look as pretty as hers because I hadn't cut them thick enough, but they still tasted great!)
Serve with desired meal.
A note about flash freezing from My Kitchen Cafe:
*To flash freeze, place the biscuits on a lined baking sheet and place in the freezer until completely frozen (about 1-2 hours). Once frozen, the biscuits can carefully be placed in a ziploc bag and removed for baking as needed. Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.

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