This recipe is from my mother-in-law, Jacque. The recipe says it covers 8 quarts of popped popcorn.  I’ve never actually measured my popped popcorn. I use approx. 1 cup of kernels and it works out to be a good ratio of popcorn to caramel.

Ingredients

• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 cup butter (2 cubes)
• dash of salt

• 1/2 tsp soda
• pinch cream of tarter

Directions

Bring first four ingredients to a boil for 5 minutes while constantly stirring. Remove from heat and stir in  soda and cream of tarter. Immediately pour over popped corn, stirring as you pour –the mixture cools very quickly. It’s helpful to have someone stir the pop corn as you pour the caramel.  Be careful –it’s very hot!!!

A great Halloween treat. I love storing them in the refrigerator and eating them cold.

Makes 20 cupcakes or 12 regular and 16 mini

• 1 (8 ounce) package cream cheese, softened
• 1 egg, slightly beaten
• 1/3 cup sugar
• 1 pinch salt
• 1 (6 ounce) package chocolate chips (just add several handfuls until you have a good ratio)
• 1 cup sugar
• 1 1/2 cups flour
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/2 cup oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla

Directions

1. In a small bowl, combine first four ingredients –hand blender works well.
2. Add chocolate chips and set aside.
3. Mix remaining ingredients well. Mixture will seem very thin and runny.
4. Fill muffin tins with  paper liners and spray with cooking spray for even less stick.
5. Fill 1/3 to 1/2 full with this mixture.
6. Drop a large spoonful of cheese mixture on top. You can be really generous.  I always have leftover.
7. Bake at 350 for 20 to 25 minutes (I go with 25 min and check on them).  If making mini muffins too, I put them in around the 18 minute mark and both are done at the same time.