Crazy Cracker Candy – And You Thought I Forgot That Today was Recipe Saturday

English: Six saltines and a fork on a large plate

Turn these into candy (Photo credit: Wikipedia)

I am going to provide you with a bit of an eccentric recipe but one I made a lot when my kids were little. It uses saltines as the base and is super easy. It is a fun recipe to do with kids, because they love to line up the crackers on a cookie sheet and try to leave no gaps.

I was given this recipe during a phone conversation with a friend. I had tried the candy at her house and just loved it. As such, this is a rather “loose” recipe, but it works with just a few ingredients and is super fast to make.

Crazy Cracker Candy

Ingredients:

Saltine crackers; 1/2 cup butter or margarine; 1/2 cup brown sugar; chocolate chips; nuts if you desire

Instructions:

Line a cookie sheet with tin foil. Line up saltine crackers so there are no gaps or overlapping. Boil 1/2 cup brown sugar and 1/2 cup butter or margarine. Spoon over the crackers covering them with the liquid “gold”. Put them in the oven for about a minute in a preheated 350 degree oven.

Take them out of the oven and sprinkle with chocolate chips and then put back in the oven until the chips melt and spread. When they come out you can sprinkle them with nuts (I never do this). Put them in the fridge for 1/2 hour to cool. Score bars and remove them from cookie sheet. (I usually just break them up).

Seriously, these are so good–and your kids will love them. You will love them. And most of us have these ingredients hanging around our pantry and fridge.

Do you have a recipe that is blissfully easy, but good, and uses really accessible ingredients?

IF IT IS SATURDAY: It Must Be Recipe Day ~ Two Blissful Recipes

English: Almonds starting to grow, Gran Canaria

English: Almonds starting to grow.(Photo credit: Wikipedia)

As you know I am all about finding bliss this year, and not just my own bliss. I would like to share it and provide you with some bliss on those days when it is a little hard to come by.

So far this year, the New Year’s Eve Party that Robin and I threw was the epitome of bliss–the number of you who came, enjoyed, and checked back in again later was overwhelming. When I was in university back in those delightful days of the 1970’s (I know, some of you were not even born yet) I fancied myself a bit of a social butterfly in that I loved to get a bunch of my friends and acquaintances together to just go out and have some fun. I revisited those “glory” days to start out 2013 and it was just stupendous (I needed a reason to use this word).

I will be providing a few synopsi (yes, I made up this word) of that night, but since today is Saturday, I am going to start up my tradition of providing you with recipes because after all “If It Is Saturday It Must Be Recipe Day”! Okay, so how am I going to meld New Year’s Eve with recipe day? Two of the partiers provided recipes of the appetizers they brought and both sound so delicious I thought I would share them in a forum all of their own.

So without further ado, here are two of the appetizers you enjoyed at the party, and I defy you to not find them blissful:

On January 1, 2013 at 12:20 am lucewriter provided this recipe:

English: Bunches of scallions / green onions (...

English: Bunches of scallions (Photo credit: Wikipedia)

“Creamy Scallion Dip” with Drumstick snacker crackers.
1 c. dairy sour cream
1 c. creamed cottage cheese
4 ounces Swiss cheese, finely grated
1 T. chili sauce
1/2 t. dill weed
1/2 c. slice scallions
Toasted slivered almonds (never optional)
Blend together the first 6 ingredients and pour into a 1 quart casserole. Bake in a preheated oven at 325 degrees 15 minutes or until heated through. Garnish with almonds. Serve warm with crackers. Makes about 2  2/3 c. I always made a double batch.
Happy New Year!

On January 1, 2013 at 2:03 am sharechair shared this Recipe with us:

Feta Cheese

Feta Cheese (Photo credit: Wikipedia)

Found this Feta Foldover recipe on All Recipes several years ago and I’ve made them ever since.

Here is the WONDER of the recipe…. Just make them, DON’T COOK THEM, just freeze them on a cookie sheet. Once they are frozen, throw them into a food storage bag and keep them in your freezer. Just pop a few in the toaster oven whenever you need them. Very very handy!

8 ounces feta cheese, crumbled
3 tablespoons finely chopped green onions
1 egg, beaten
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten with 1 teaspoon water

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.

Bliss is not that elusive if you know where to look. I can find it almost anywhere–but it is especially prevalent in good food.

What food do you find blissful?

If It Is Saturday~Must Be Recipe Day Favourite Easy Recipe of All Time

Mixinsg chocolate chips into cookie batter.

Mixing chocolate chips into batter. (Photo credit: Wikipedia)

Don’t be fooled. I have lots of “Favourite Easy Recipes” of all time, because that is just the way I roll. This recipe is from a magazine and was included in a “Teens in the Kitchen” article. I figured if kids could do it, I could do it. And—this is the important part – it is from scratch and uses real flour. I used to have a fear of flour. I have conquered that fear. I still have a fear of yeast.

My youngest son loves these bars and asks for them all the time. That is a good indication that it is a good recipe. He is one very picky eater.

This recipe also meets my all important criteria of not having more than five ingredients so  I do not get confused.

So, without further ado:

TOFFEE BARS

1 ½ cups butter

1 ½ cups firmly packed brown sugar

1 ½ teaspoons vanilla

3 cups of flour

1 cup of chocolate chips

1. Heat oven to 350 F

2. Put butter, brown sugar, and vanilla in large bowl and mix on medium speed for 3 minutes until completely combined. Add flour and mix on low for 2 minutes. Stir in chocolate chips. (This is not for the faint of heart—by now the cookie dough is quite stiff—good for the biceps!)

3. Put dough in an ungreased 15 X 10 inch baking pan (I don’t have one so use a 10 x 13 I think) and press into an even layer. Bake for 20 to 25 minutes or until light golden brown. Let cool for only 5 minutes then cut into squares. (If you let them cool longer, they will crack when you cut them).

This is a very forgiving recipe as I am a distracted cook—I think I have added the flour with the butter and brown sugar and vanilla, and I usually mix everything on high (remember my brother’s motto—everything is better on high). Sometimes I do not have vanilla. But I always have chocolate chips. This is like a moist brown sugar shortbread with chocolate chips—could there be anything better?

Seriously easy and seriously delicious.

Anyone have suggestions for me on how to get rid of my fear of yeast?

Active dried yeast, a granulated form in which...