Christmas Crack

Today I am making Christmas Crack (otherwise known as Saltine Cracker Candy.)

 

To begin you will need  at least 1 sleeve of saltines, enough to cover a half sheet jellyroll pan.  (I used one plus part of another sleeve.)  One cup (yep, two sticks of butter!) and one cup of light brown sugar.

 

Preheat oven to 400 degrees F. Line a half sheet baking pan with foil, turn up the edges to form a tray and spray foil with non-stick cooking spray.

Arrange saltines with the salty side up in the jellyroll pan.

 

  In a saucepan, bring the butter and brown sugar up to a boil and cook for about 3 minutes, stirring constantly. Carefully pour mixture over the crackers and spread it out, evenly coating each cracker.

 

 

Bake for about 5 minutes until the top is bubbly.

 

While the crackers are baking in the oven, break up the Hershey bars.  When you remove the crackers quickly top with the pieces of chocolate bars. As the chocolate begins to soften and melt, use a spatula to spread the chocolate evenly all across the top of the crackers.

 

 

At this point you can be as creative as you wish.  I sprinkled half of mine with chopped pecans (the half that had chocolate on it.)  I also used white chocolate chips on the other half and sprinkled pecans and toffee pieces on top of that side.

 

 Set aside to cool in the pan for a few minutes, then very carefully slide the foil off onto a cooling rack to cool completely.  I like to transfer my baking sheet into the refrigerator to speed up cooling. Cut into squares.

 

No one is currently home...so look now!  Who knows how much will be left at the end of the day!

Enjoy!!!

Till tomorrow,

debi

 

 

Here is the full recipe.

Ingredients

• More or less 1 sleeve of saltines, enough to cover a half sheet jellyroll pan
• 1 cup (2 sticks) of butter
• 1 cup of light or dark brown sugar, well packed
• Multi pack of full size Hershey’s milk chocolate bars, or one (16 ounce) bag of semi-sweet chocolate chips or white chocolate chips
• Crushed pecans, optional

Instructions

Preheat oven to 400 degrees F. Line a jellyroll pan with foil and spray foil with non-stick cooking spray.

Arrange saltines with the salty side up in the jellyroll pan. In a saucepan, bring the butter and brown sugar up to a boil and cook for about 3 minutes, stirring constantly. Carefully pour mixture over the crackers and spread it out, evenly coating each cracker. Bake for about 5 minutes until bubbly.

While that is baking, break up the Hershey bars a bit. Remove the crackers and quickly top with the chocolate bars. As they begin to soften and melt, use a spatula to spread the chocolate evenly all across the top. Sprinkle top with chopped nuts, if desired. Set aside to cool in the pan for a few minutes, then very carefully slide the foil off onto a cooling rack to cool completely. Can also transfer to a cool baking sheet and refrigerate to speed up cooling. Cut into squares.

Optional Toppings: Sprinkle the tops of crackers with coconut while the chocolate is still warm. Hershey's Bits 'O Brickle Toffee Bits sprinkled over the warm chocolate. You could also top with any finely chopped nut - pecans, walnuts, peanuts, whatever you like. I've also heard of them served with  cooked, crumbled bacon sprinkled on top!

Cook's Note: You may substitute graham crackers for the saltines. Add a pinch of salt to the caramel. I prefer using the Hershey's bars because they have such a smooth, creamy texture and they spread so fast and so well. You could also just as easily use chocolate chips and stick the tray back into the oven for a minute to soften before spreading, or melt them on the stovetop and then pour them over the top.

Sweet Treats

If you are looking for some "sweet treats" to whip up on a hot Saturday, then you should check out Lisa's Sweet as Sugar Cookies blog!  She's having a party and there are some delicious looking recipes that have been posted.  Of course I'm going to check out the Blackberry Dumplings, Blackberry Peach Pie and the Blackberry Ice Cream.  I've got my eye on a couple of chocolate recipes also, but the blackberry treats are a good place to start. 

My blackberry bushes are pretty well bloomed out this year and that "devil" Mockingbird got his fair share again.  I saw him in the fig tree yesterday while I was watering...so I'm going to have to keep my eye on him so he doesn't get all the best figs!

We did some work earlier this morning on our covered deck area outside. We hung curtains so we can keep the sun out as it sets in the evening. Even with the afternoon heat, our overhead fan and a strong breeze make a little time on the deck a pleasant early evening activity, but the sun can still be really hot at that time of day.  The curtains can be pulled together until the sun sets to give relief.  Next on the outdoor list is lighting and misters.

Today...I'm determined to finish the guest room.  All the furniture is in place and we got the first layer of curtains hung.  I haven't decided on the final outcome for curtains...but I have time.  Once I finish hanging items on the walls I'll post pictures. 

till tomorrow...

debi 

Puff Pastry Blackberry Cobbler

This year the blackberries have ripened earlier than the figs...so I'll have to save the fig recipes for later in the summer.  This year for the 4th of July I made a Blackberry Cobbler but with Phyllo dough rather than a pie crust dough.  You can also use Puff Pastry (or perhaps even make your own puff pastry.)  However, I'm into easy before I head to the pool!  I'll post pictures of the new cushions I plan to sit upon today...but I'm thinking with the temperature heading to 100+ I'll be spending my day in the water!

Happy 4th...

Puff Pastry Blackberry Cobbler

Ingredients:
• 1 Pkg. Puff Pastry (or Phyllo dough)
• 1/2 cup butter or margarine
• 1 cup sugar
• 1 cup water
• 2 cups fresh or frozen blackberries
• 1/2 teaspoon ground cinnamon
• 2 tablespoons sugar

Directions:
1. Defrost (according to directions) Puff Pastry or Phyllo dough.
2. In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside.
3. In a saucepan, heat sugar and water until sugar melts; set aside.
4. Roll out dough to 11 in x 9 in rectangle.
5. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices.
6. Carefully lay slices in baking dish over butter.
7. Pour sugar syrup around slices (syrup will be absorbed).
8. Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more.
9. Serve warm or cold.
Enjoy!  Till tomorrow...
debi

Banana Pudding

We entertained a large group of people for dinner last night.  It's our Bible Study Group, which seems to keep growing. A new couple came last night, so that grew the group to 12.  Rather than squeezing us all at one table, I set two so we'd have a little room to spread out.

The two tables also allows some more intimate conversation and a time to get to know people better.

I put two roasts in the crock pot, mashed some potatoes and cooked fresh French cut green beans.  Pretty simple meal...lots of good ole' comfort food.  Everyone really enjoyed dinner...but I think dessert was the BIG hit!

I made Banana Pudding...but a new version of the old favorite. 

You begin with processing the vanilla wafers into fine crumbs and then adding coconut and chopped pecans. Next pour  melted butter over the crumb mixture and toss it well until blended. Spread the crumb mixture onto cookie sheet and bake for 7-12 minutes or until golden brown, tossing mixture lightly a few times.

Let this cool while you make the filling.

Once the pudding mixture is made, the crumbs should be cool enough to place in individual serving dishes. I used my pretty Christmas glasses for the dessert, and luckily I had 12!!

Next, I pipped some of the pudding mixture on top of the crumbs, then sliced bananas on top of that.

I pipped more pudding mixture on top of the bananas and topped it all off with sprinkles of Heath milk chocolate English toffee bits! YUM!

Of course, between making dinner, setting the table and finishing the dessert...I neglected to take a picture of the finished product.  Guess you'll just have to make it so you can see how pretty it turns out....and most importantly, how delicious it was! I loved the idea of individual servings, and that it was all ready to serve when the coffee was made!

Here is the complete recipe...

Banana Pudding Torte

Ingredients:

2 cups vanilla wafers
¼ cup coconut, shredded
¼ cup pecans, finely chopped
¼ cup butter, melted
2 (3.4 oz) pkg. vanilla instant pudding and pie filling
3 cups milk
1 (8 oz) carton whipped topping
4-5 ripe bananas, chopped
2/3 cup Heath milk chocolate English toffee bits

Directions:

Crumbs: Preheat oven to 350° F. In food processor, process wafers into fine crumbs; then add coconut and pecans. Pour the melted butter over the wafer crumbs mixture and toss until well blended. Spread crumb mixture onto cookie sheet and bake for 7-12 minutes or until golden brown, tossing mixture lightly a few times. Cool completely before filling.

Pudding: In a large mixing bowl, whisk together the vanilla pudding and milk with a whisk until well blended. Fold in the whipped topping. Place pudding mixture into a re-sealable plastic bag, snipping a small tip from a corner to pipe into glasses.

Assembly: In your serving glasses, layer crumb mixture, pudding, chopped topping mixture, toffee bits, and chopped banana. Serve immediately.

Enjoy,
debi

Twirly Lasagna

It was my turn to host our "Life Group" this week.  There are 5 couples in our group, and we meet every other week.  The host home provides the meal and we take turns leading the group.  Currently we are studying the Parables of Jesus.  It's been interesting studying and discussing the Parables and hearing all the different points of view.  I've enjoyed getting to know our group better and learning about each person.

Things have been crazy around here lately, so I wanted something that would be easy to fix for dinner and wouldn't take me too long to prepare.  I opted for Twirly Lasagna. 

 I'm sure it has an official name, but that's what we call it around here! The whole dinner can be made (start to finish) in about 30 minutes - then 30 minutes to cook and you're done! Add a salad some garlic bread and you have a complete meal fit for company.

I'm not really into a heavy-cheesy lasagna and love the lightness of this dish.  I think if you give it a try, it may become your new favorite also!

I can't believe I didn't take any pictures of the process, but here's the final "product".

I was asked for my recipe...so here it is!  Enjoy.

Ingredients:
12 uncooked plain lasagna noodles (6 oz)

1 pound lean ground beef
1 large onion, chopped (1 cup)
1 jar (14 oz) tomato pasta sauce (any variety)
1 can (8 oz) mushroom pieces and stems, undrained
1 container (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 oz)
¼ cup grated Parmesan cheese
1 teaspoon salt
¼ teaspoon pepper
2 garlic cloves, finely chopped
Additional grated Parmesan cheese, if desired

Directions:

1. Heat oven to 350ºF. Cook and drain noodles as directed on package.

2. Cook beef and onion in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain. Stir in pasta sauce and mushrooms. Heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.

3. Mix ricotta cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, the salt, pepper and garlic. Spread 3 tablespoons of the cheese mixture over each noodle. Roll up each noodle; cut roll crosswise in half. Place cut sides down in beef mixture.

4. Cover and bake about 30 minutes or until hot. Serve with additional Parmesan cheese.

This will easily serve 8.  I usually double and make one to freeze.

Enjoy...until tomorrow,
debi

No Secret Recipes

I am a follow of the blog "How to Cook like Your Grandmother". There are always great recipes shared via this blog. Check out today's blog regarding secret recipes!

Sometimes while reading a recipe I might remember I have that same recipe, or think I have a better version of the recipe I've made in the past. However, there are times the recipe will bring to my mind something I have not made in a long time. It might be some item that's fallen off my radar because I've gotten in a rut or not taken the time to make it for my family and friends. There are also times, while reading the posted recipe, that it takes me back to a time I enjoyed that food prepared by someone. I may only have a vague memory of the food served (I can specifically remember being served that meal), but more importantly I remember the time spent with a special friend or a special occasion surrounding that food. The long conversation over the dinner, the sharing of our souls over dessert, or a good cry with cup of coffee and homemade pflaummen kuchen.

Today's blog hit a nerve with me! I do a lot of cooking, and have been told often enough that I'm a great cook. For several years I cooked every Friday night for a group of volunteers that showed up to maintained our local "historic village." There could be as few as 10 or as many as 30 people who would show up to work for a couple of hours on the houses and grounds, then stay for appetizers, dinner and dessert. It was the great camaraderie that brought us back each Friday night, but there was also a sense of community as we sat around the table with others who came each week because of their love of history and their sense of duty to each other and our city.

I have always been willing to share my recipes with anyone that asked. Whatever I made for that evening - they could have the recipes. I tried to have a variety of appetizers, entrees and desserts each week and sometimes we would have a potluck. So many great recipes were shared by all on those nights. I have many fond memories of those times!

Currently I belong to a dinner group. There are 9 of us that meet monthly. The host home provides the meat, and the others bring whatever will round out the meal (salad, vegetables, appetizers, dessert). We all love sharing our recipes with each other and have a great time revealing that "secret" taste or the "special" way we've changed the recipe or added an ingredient.

I guess I have met those in my past who have "held out" and refused to reveal their secret recipe. I usually write them off as "childish" and/or insecure. With millions of recipes now posted on the Internet...it would be impossible for someone not to find similar or better. I love the thrill of the hunt for the specific item they have refused to share. One specific woman I know gives very vague measurements - and even if you figure it out - it's NEVER as good as hers! Vatever!

Recently I heard someone announce they would NOT tell anyone the "secret" recipe for their very own special chocolate truffles. There were two of us standing within ear shot of this declaration that felt compelled to take up that challenge. We went home very determined to find the "secret". The recipe has since been found! Others have also announced that the "found" version is even better than the "secret" recipe. There is immense satisfaction in the hunt of finding his recipe, and in the affirmation of others stating that the new recipe tastes better.

Competition makes the world go round...and unless I'm entering a cooking contests - you are welcome to my recipes.