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This is my SIL Rennie....

(Please ignore my ugliness in this picture. This was from when we were in Hawaii almost 2 years ago & we waisted no time on getting ready. We were too busy playing!!) I love her dearly, but she is an enabler in my life. Even though she doesn't know it! She always makes the most delectable quick treats. She always has quick, easy, kid-friendly recipes that I usually salivate at until I try. As I've mentioned before she made the best recipe books for all the girls for Christmas. Luckily for me, it had the yummiest caramel corn recipe in it. She's made it for us before & we craved it afterwards. Little does she know that it's created a monster at our house!! We eat this stuff up! It's so easy & YUMMY - you gotta try it! Thanks again Ren!! My thighs & lack of willpower love you for it! :)

SOFT CARAMEL CORN

Ingredients

1 cup brown sugar

1/2 cube of butter

1/2 cup corn syrup

1/2 can of sweetened condensed milk
**This is actually half of the original recipe. This makes enough to cover 3 batches of popcorn popped with an air popper.

Instructions

1. Mix sugar, butter & corn syrup in a saucepan & bring to a boil. Once boiling stir constantly for 2 min.

2. Add condensed milk to mixture & bring to a boil. Once boiling reduce to low heat & stir constantly for 2 1/2 minutes.

3. Pour over popcorn & fold until evenly coated. ENJOY!!

Then there's my SIL Ruth (who I sadly enough couldn't find a picture of) who is an amazing cook! She just recently shared this recipe with me that she found on the internet. These muffins really are the best! And keep in mind that I hate bread, but love these! (Yes, I don't like bread. And yes, I know it's weird!)

THE BEST BLUEBERRY MUFFINS

**If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.

Ingredients

Streusel Topping

3 tablespoons granulated sugar

3 tablespoons dark brown sugar

Pinch table salt

1/2 cup plus 3 tablespoons unbleached all-purpose flour

5 tablespoons unsalted butter , melted and warm

Muffins

2 cups fresh blueberries (about 10 ounces), picked over

1 1/8 cups sugar (8 ounces) plus 1 teaspoon

2 1/2 cups unbleached all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon table salt

2 large eggs

4 tablespoons unsalted butter , melted and cooled slightly (1/2 stick)

1/4 cup vegetable oil

1 cup buttermilk (**see note)

1 1/2 teaspoons vanilla extract

Instructions

1. FOR THE TOPPING: Stir together sugar, brown sugar, salt, and flour in small bowl until combined. Drizzle with warm butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Set aside.

2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

3. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)

4. Using an ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle streusel topping evenly over muffins.

5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.