Marshmallowy Popcorn Balls

14-15 cups popcorn (about 1/2 cup kernels)

1/4 cup butter
1 (10 oz) pkg mini marshmallows (5 1/2 cups)
1 (7 oz) jar marshmallow creme
1-1/2 tsp vanilla
1/4 tsp kosher salt

2 cups add-ins if desired such as m and ms, chocolate chunks, caramel bits, chopped dried fruit, chopped candy bars, chopped sandwich cookies etc

1.  Place popcorn in a buttered large roasting pan.  In a large heavy saucepan melt butter over low.  Add marshmallows, stirring to coat with butter.  Heat and stir until melted and smooth.  Stir in marshmallow creme, vanilla, and salt.  Remove from heat.

2.  Pour marshmallow mixture over popcorn; stir gently to coat.  Cool until popcorn mixture can be handled easily.  Stir in desired add in. With buttered hands, shape into 3-inch balls.  Wrap each ball in Saran Wrap.

*If desired you can make popcorn bars by gently pressing popcorn mixture into a buttered 13x9 inch baking pan.  Using a buttered knife cut into bars.

from Magnolia Journal issue no 21

Applesauce Muffins

1 cup old-fashioned rolled oats (can use quick oats)

1 cup unsweetened applesauce
½ cup milk
1 large egg
1 tsp vanilla
¼ cup butter or coconut oil, melted
⅓ cup granulated sugar or honey
¾ cup whole wheat flour or all purpose
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp salt
½ cup dried cranberries or raisins or mini chocolate chips (optional)

INSTRUCTIONS

1.  Preheat the oven to 375℉. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside.

2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins or chocolate chips if using). 

3.  Make a well in the center and pour in the applesauce mixture. Stir until just combined (don’t overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter) than other muffin batters. 

4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don’t overbake or the muffins will be dry.
Remove the muffins to a rack to cool completely.  These freeze well.

from Mel's Kitchen Cafe