Terribly Terrific Toffee

Terribly Terrific Toffee
1 cup unsalted butter (no margarine allowed)
1 cup brown sugar
2 cups semi-sweet chocolate chips
40 saltine crackers

Preheat oven to 350ºF. Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point.) Let cool and, if desired for expediting purposes, refrigerate until hardened. Break into pieces the size of your choice. I personally prefer a hand-sized chunk.

Apricot Cranberry Bread

IngredientsApricot Cranberry Bread Recipe20 6 85

• 2 cups all-purpose flour
• 1 cup sugar
• 1 to 2 teaspoons grated orange peel
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup water
• 1/4 cup vegetable oil
• 1 cup fresh or frozen halved cranberries
• 1/4 cup apricot preserves

Directions

• In a large bowl, combine flour, sugar, orange peel, baking powder, baking soda and salt. In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries.
• Pour into a greased and floured 9-in. x 5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Yield: 1 loaf.

Artichoke Dip

2 8-oz. packages cream cheese (light works great), softened

1 c. mayonnaise (no Miracle Whip or fat free mayonnaise, although low-fat mayo also works great)

1 c. (packed) shredded Parmesan cheese (try to get a wedge and grate it yourself; the pre-shredded stuff in a bag doesn’t melt well)

1 12-oz. jar MARINATED artichoke hearts, drained and chopped

6-7 cloves garlic, minced

Preheat oven to 350. In a large bowl, mix the softened cream cheese with the mayonnaise and shredded Parmesan cheese. Gently add in the chopped artichoke hearts and minced garlic. Place the mixture into a 9″ pie plate (or divided evenly among smaller dishes) and bake for 25-30 minutes or until it’s lightly browned and bubbly on top. Serve hot with slices of bread and/or tortilla chips.

Broccoli Salad

4 C Broccoli - washed and cut right to the flowerets

Half of a small red onion (more or less to taste)

Some Grated Parmesan cheese

3/4 C Chopped, Cooked, Cooled Bacon

Dressing:

1 C Mayonnaise

1 t Sugar

2 T vinegar

Instructions:

Mix and refrigerate lol :)

New England Clam Chowder

• 4 slices bacon, diced
• 1 1/2 cups chopped onion
• 1 1/2 cups water
• 4 cups peeled and cubed potatoes
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 3 cups half-and-half
• 3 tablespoons butter
• 2 (10 ounce) cans minced clams

Directions

1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

*I got this recipe from Julie Johnson, my home school mom friend that I met in Moab. She and her hubby do a big dinner at their house every Friday night for whoever wants to come. This is the soup she made the first night the kids and I went. =)

Pilsner Parmesan Potatoes

4 pounds Yukon gold potatoes, peeled and thinly sliced
1 C chopped onion
1 bottle (12 oz) pilsner beer
1 C grated Parmesan cheese
1/2 C whipping cream
1 T flour
1 t paprika
Salt and pepper

Preheat oven to 350*. Grease 13 X 9 inch baking dish. Place potato slices in dish. Sprinkle with onion.

Combine beer, cheese, cream, flour, paprika, salt and pepper in a medium bowl. Pour over potato mixture; stir gently to coat potato slices evenly.

Cover baking dish with foil; bake 30 minutes. Remove foil; bake 15 to 20 minutes or until potatoes are golden brown and bubbly. Let stand 15 minutes before serving.

Tipsy Chicken Wraps

1 T dark sesame oil
1 pound ground chicken
8 ounces firm tofu, diced
1/2 red bell pepper, diced
3 green onions, sliced
1 T minced fresh ginger
2 garlic cloves, minced
1/2 C Asian beer
1/3 C hoisin sauce
1 t hot chili paste
1/2 C chopped peanuts
2 heads Boston lettuce
Whole fresh chives

Heat oil in large skillet over medium heat. Brown chicken, stirring to break up meat. Drain fat. Add tofu, bell pepper, green onions, ginger and garlic, cook and stir until green onions are softened. Add beer, hoisin sauce, and chili paste; cook until heated through. Stir in peanuts.

Place spoonful of chicken mixture in center of each lettuce leaf. Roll up ao enclose filling. Wrap chives around filled leaves and tie to secure.

Makes about 20 wraps.