a new nothing with a speckled handle

this is a recipe that i've actually made a hundred times but when i saw it posted on pinterest i just had to make it again.  and i'm glad that i looked at this one because it's a little different from my usual cereal/peanut butter/corn syrup treat.  just for the record, i absolutely love corn syrup and peanut butter.  i love these for snacks and desserts and the mr. can whip these up in such a hurry that it's actually dangerous.  so dangerous, in fact, that i've had to stop buying certain types of cereal for fear that he or i will make them and then i will have to, by law, eat the whole entire batch.  last time i made them i put two or three in my kids' school lunch bags just to save me from the pressure of having them sitting in the kitchen staring at me and willing me by force to eat them.  they're powerful creatures.  make 'em.   source: pinterest pinner, originally from suzie . 1 cup sugar 1 cup corn syrup 1/4 tsp. salt 1 t. vanilla 1 1/3

this recipe comes straight from pinterest.  i've tried to find the exact source and i think it was originally pinned from a pinner named mandy baughn - so she's gonna get the credit.  thanks, mandy - whoever you are!  she has it pinned as being a soup, but i think it is as versatile as you can possibly imagine.  i have made this recipe twice now and the second time i made a few slight adjustments and i absolutely loved it.  i think the improved recipe is so good that you can use it for whatever you can think up.  for instance, i've added milk to it at the end and eaten it as soup.  i have used it just as is and poured the creamy mixture over rice.  i've used the leftovers wrapped up in a tortilla with cheese and avocado.  i even had some large fritos and used them to dip right into the yummy mixture.  make it however you want, it's creamy and slightly spicy and entirely delicious. 1 can S&W mexican stewed tomatoes 1 can corn 1 can black beans (drained an

if you want something that will get your kids up in the morning, bake these pullaparts!  they smell fantastic and they're covered in ooey gooey sticky nutty caramel.  it's a traditional family recipe that my mom would make for every holiday (like easter!) or church general conference morning.  they're easy because you can make them the night before and bake them the next morning.  i'm not claiming any health benefit by eating them, though, just pure joy from rib-stickin', finger-lickin' goodness. mom's pecan-cinnamon ring 1/2 to 1 cup chopped pecans 18 frozen dinner rolls (Rhodes) 1 (3oz) package butterscotch pudding (not instant) 1/2 cup butter 3/4 cup brown sugar 3/4 tsp cinnamon grease the bottom and sides of a bundt pan.  sprinkle nuts evenly in bottom of pan.  place frozen rolls on the nuts and sprinkle the dry pudding on top.  melt the butter and combine it with the brown sugar and cinnamon.  pour this mixture over the top of