INGREDIENTS:
1 cup brown sugar
4 oz saltine crackers
1 cup butter
2 cups semi-sweet chocolate chips
DIRECTIONS:
1 - Line cookie sheet with saltine crackers (salt side up)
2 - In saucepan, combine butter & brown sugar & bring to a boil. Boil for 3 minutes & immediately pour over saltines
3 - Bake at 400 degrees for 5 minutes. Remove from oven and immediately sprinkle chocolate chips on top
4 - Let sit for 5 minutes then spread melted chocolate.
5 - Allow to cool completely and then break into pieces.
THOUGHTS:
This recipe was given to me as "Chocolate Bark" by Mel's mom...it was renamed "Chocolate Crack" when Clayton pointed out it's addictive nature.
Sunday, December 28, 2008
Lori's Butter Brickle Bars
INGREDIENTS:
1 box yellow cake mix (without pudding)
1/3 cup butter, melted
1 large egg, lightly beaten
1 10 oz bag butter toffee chips
1 14 oz can condensed milk (sweetened)
1/2 cup chopped pecans
DIRECTIONS:
1 - Preheat oven to 350 degrees
2 - Combine first 3 ingredients in a large bowl, stirring well
3 - Press mixture into bottom of a 13X9 pan
4 - Combine chips, condensed milk & pecans. Spread over crust in pan
5 - Bake at 350 degrees for 25 minutes
THOUGHTS:
No matter what I make at Christmastime, these are always the most popular and the first to go. Sometimes, my grocery store does not have butter toffee chips and I have used a Heath Bar mixture that has toffee and chocolate...the recipe is arguably even better with the touch of chocolate.
1 box yellow cake mix (without pudding)
1/3 cup butter, melted
1 large egg, lightly beaten
1 10 oz bag butter toffee chips
1 14 oz can condensed milk (sweetened)
1/2 cup chopped pecans
DIRECTIONS:
1 - Preheat oven to 350 degrees
2 - Combine first 3 ingredients in a large bowl, stirring well
3 - Press mixture into bottom of a 13X9 pan
4 - Combine chips, condensed milk & pecans. Spread over crust in pan
5 - Bake at 350 degrees for 25 minutes
THOUGHTS:
No matter what I make at Christmastime, these are always the most popular and the first to go. Sometimes, my grocery store does not have butter toffee chips and I have used a Heath Bar mixture that has toffee and chocolate...the recipe is arguably even better with the touch of chocolate.
Rosemary Red Potatoes
INGREDIENTS:
6 red potatoes, scrubbed & cut into wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt & pepper to taste
DIRECTIONS:
1 - Preheat oven to 375 degrees
2 - Mix together butter and oil and pour into casserole dish
3 - Place potatoes into dish and stir until coated
4 - Sprinkle with rosemary, salt & pepper
5 - Bake 30 minutes, stirring occasionally
THOUGHTS:
Tasty and easy!
MORE THOUGHTS:
I made this with mini carrots mixed in and it was a big success!
6 red potatoes, scrubbed & cut into wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt & pepper to taste
DIRECTIONS:
1 - Preheat oven to 375 degrees
2 - Mix together butter and oil and pour into casserole dish
3 - Place potatoes into dish and stir until coated
4 - Sprinkle with rosemary, salt & pepper
5 - Bake 30 minutes, stirring occasionally
THOUGHTS:
Tasty and easy!
MORE THOUGHTS:
I made this with mini carrots mixed in and it was a big success!
Light Sauce for Pasta
INGREDIENTS:
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
juice of 1 lemon
1/2 teaspoon lemon zest
salt & pepper to taste
basil, chopped
parsley, chopped
DIRECTIONS:
1 - Heat olive oil over medium heat. Saute garlic for 1 minute
2 - Add chicken broth, white wine, lemon juice, lemon zest & salt/pepper to taste
3 - Simmer until liquid reduced by 1/2
4 - Add basil & parsley and heat 1-2 minutes
5 - Toss with pasta & serve
THOUGHTS:
This is a great sauce for situations where a marinara, pesto or alfredo sauce is just too heavy for the dinner. I found that it goes especially well with tricolor rotini.
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
juice of 1 lemon
1/2 teaspoon lemon zest
salt & pepper to taste
basil, chopped
parsley, chopped
DIRECTIONS:
1 - Heat olive oil over medium heat. Saute garlic for 1 minute
2 - Add chicken broth, white wine, lemon juice, lemon zest & salt/pepper to taste
3 - Simmer until liquid reduced by 1/2
4 - Add basil & parsley and heat 1-2 minutes
5 - Toss with pasta & serve
THOUGHTS:
This is a great sauce for situations where a marinara, pesto or alfredo sauce is just too heavy for the dinner. I found that it goes especially well with tricolor rotini.
Mom's Broccoli Casserole
INGREDIENTS:
1 cup mayo
2 10 oz packages frozen chopped broccoli (cooked according to directions on package)
1 can cream of mushroom soup
2 eggs, beaten
1 onion, chopped
1 package shredded sharp cheddar cheese
1/2 stick butter
1/2 package Pepperidge Farm herb stuffing mix
DIRECTIONS:
1 - Mix all ingredients and place in a 2 quart casserole dish
2 - Spread cheddar cheese over the top
3 - Mix butter and herb stuffing mix in a sauce pan so that stuffing mix is lightly browned
4 - Sprinkle stuffing mix over the casserole
5 - Bake at 350 degrees for 30 minutes
THOUGHTS:
This casserole is a staple at all King family gatherings! To make this in a 3 qt casserole, use 1.5 cups mayo, 3 packages broccoli, 1.5 cans cream of mushroom, 3 eggs, 1 onion, 3/4 stick butter.
1 cup mayo
2 10 oz packages frozen chopped broccoli (cooked according to directions on package)
1 can cream of mushroom soup
2 eggs, beaten
1 onion, chopped
1 package shredded sharp cheddar cheese
1/2 stick butter
1/2 package Pepperidge Farm herb stuffing mix
DIRECTIONS:
1 - Mix all ingredients and place in a 2 quart casserole dish
2 - Spread cheddar cheese over the top
3 - Mix butter and herb stuffing mix in a sauce pan so that stuffing mix is lightly browned
4 - Sprinkle stuffing mix over the casserole
5 - Bake at 350 degrees for 30 minutes
THOUGHTS:
This casserole is a staple at all King family gatherings! To make this in a 3 qt casserole, use 1.5 cups mayo, 3 packages broccoli, 1.5 cans cream of mushroom, 3 eggs, 1 onion, 3/4 stick butter.
Carol Ann's Green Salad
INGREDIENTS:
1 10 oz package frozen peas
1 10 oz package frozen chopped broccoli
1 10 oz package frozen french cut green beans
1/2 head cauliflower, chopped
1 bunch green onions, chopped
1/2 pt mayo
DIRECTIONS:
1 - Cook frozen vegetables according to package directions & drain
2 - Combine and salt to taste. Refridgerate to cool
3 - Add chopped cauliflower and green onions and mix it all together with the mayo
THOUGHTS:
This is best when made a day early so that the flavors can blend. I really like this even though I'm not a big fan of mayo.
1 10 oz package frozen peas
1 10 oz package frozen chopped broccoli
1 10 oz package frozen french cut green beans
1/2 head cauliflower, chopped
1 bunch green onions, chopped
1/2 pt mayo
DIRECTIONS:
1 - Cook frozen vegetables according to package directions & drain
2 - Combine and salt to taste. Refridgerate to cool
3 - Add chopped cauliflower and green onions and mix it all together with the mayo
THOUGHTS:
This is best when made a day early so that the flavors can blend. I really like this even though I'm not a big fan of mayo.
Rachael Ray's Pretzel Turtles
INGREDIENTS:
12 mini pretzels (regular shape)
12 Rolos
12 pecan halves
DIRECTIONS:
1 - Pre-heat oven to 250 degrees
2 - Line a large cookie sheet with aluminum foil
3 - Put as many pretzels as you want on cookie sheet and place 1 Rolo candy on top of each pretzel
4 - Put in the oven for 4-5 minutes until the Rolo looks "melty"
5 - Take the candies out of the oven and immediately place a pecan halve on top of each one and squash it down
THOUGHTS:
Very delicious and easy. Carol Ann and my mom brought these around for Christmas the last few years and they go pretty quickly.
12 mini pretzels (regular shape)
12 Rolos
12 pecan halves
DIRECTIONS:
1 - Pre-heat oven to 250 degrees
2 - Line a large cookie sheet with aluminum foil
3 - Put as many pretzels as you want on cookie sheet and place 1 Rolo candy on top of each pretzel
4 - Put in the oven for 4-5 minutes until the Rolo looks "melty"
5 - Take the candies out of the oven and immediately place a pecan halve on top of each one and squash it down
THOUGHTS:
Very delicious and easy. Carol Ann and my mom brought these around for Christmas the last few years and they go pretty quickly.
Monday, December 15, 2008
Bacon & Cheese Roll
Now, I haven't tried this, but it will happen in the near future. I just could not hesitate to share this flash of brilliance after Kelly shared it with me.
Subscribe to:
Posts (Atom)