Lemon Meringue Cookies

6 large egg whites, at room temperature
2 teaspoon(s) fresh lemon juice
1/8 teaspoon(s) salt
1 teaspoon(s) pure lemon extract
1 teaspoon(s) pure vanilla extract
1 1/4 cup(s) sugar
Directions
1. Make the meringues: Preheat oven to 200 degrees F. Line 2 baking pans with parchment paper and set aside. Place egg whites, lemon juice, and salt in a large bowl and beat using a mixer set on low speed until foamy. Add the extracts, increase mixer speed to medium, and add the sugar in a slow, continuous stream. Increase speed to medium high and continue beating until egg whites form satiny, stiff peaks.
2. Bake the cookies: Fit a large piping bag with a large star tip and fill with meringue. Pipe 3-inch S shapes onto prepared baking sheets. Bake without opening oven for 1 hour. Reduce temperature to 175 degrees F and continue to bake for 2 more hours or until cookies are completely dry. Transfer the cookies, on the parchment, to a wire rack to cool -- about 45 minutes. Store in an airtight container for up to 1 week.

Cornucopia

Use a double boiler to steam sugar cones. Takes almost two minutes to get them just soft enough to bend and they set up really fast as they cool. Fill and decorate how ever you want! (Comet cones worked better for me than Joy cones)

Acorns

Make Peanutbutter Taffy, roll into acorn shapes, dip in melted chocolate almond bark, roll in chopped nuts, poke little pretzel stick in top. Wala!

BEST EVER POPCORN BALLS

1/2 C light corn syrup
1/2 C butter
1C. sugar
1 tsp salt
1 tsp vanilla
food coloring
Combine all ingredients except vanilla. Stir over medium heat until it reaches a good rolling boil. Turn off heat. Cover with lit, let set on burner for 4 minutes. Add vanilla and coloring. Pour over popped corn. Start with a small about of corn, stirring well, adding corn and syrup until each kernel is well coated. Shape into balls, using suckers as the center of the ball, or leave corn in a bowl for snack treats. Wrapping the balls in clear plastic, tied with tie or ribbon.

ENGLISH TOFFEE

2 cubes butter (not margarine)
1 cup sugar
3 TBSP water
Combine ingredients in a heavy sauce pan or skillet. Leave on low heat until all the sugar is dissolved. Turn to high heat and stir with a wooden spoon, in one direction only, until mixture pulls away from the side of the pan, begins to turn brown, and begins to smoke. Pour on buttered cookie sheet. Let set a few minutes, then sprinkle on chocolate chips, let melt and spead. Sprinkle chopped walnuts or almonds.
*Leave temp on HIGH until is smokes or the butter will separate out.

CARAMELS

1 cup white sugar
1 cup brown sugar
1/2 lb butter (1 cup)
1 cup Karo syrup
1 cup cream
2 tsp vanilla
1/2 cup nuts (optional)

Mix sugar, butter, syrp, and cream. Cook until firm ball stage (240*F) stirring all the time. Add vanilla and nuts. Pour onto large buttered pan while still warm. Wrap in clephane. Temp on my thermometer is almost 200*.

SHRIMP DIP

1 can tiny shrimp (tuna size can)
1 8oz pkg cream cheese
2 TBSP salad dressing
2 TBSP ketchup
1 tsp Worestershire Sauce
2 shots Tobasco Sauce
1/4 tsp onion powder
1 tsp lemon juice

Mix all ingredients; chill; serve with Frito Scoops