Treat Tuesday - Saltine Toffee Candy
*We had a post grand march gathering at our house on Saturday night.
*One guest brought this dessert and it is so GOOD!
*Looks easy to make and the taste is addicting...
Ingredients...
- 1.5 sleeves of saltine crackers
- 1 stick (4 oz) butter
- 1 cup packed brown sugar
- 2 cups chocolate chips
Directions...
1.
Preheat the oven to 350 degrees. Prepare a baking sheet by lining it
with aluminum foil and spraying the foil with nonstick cooking spray.
2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.
3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.
5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.
6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.
Treat Tuesday: Middle-Grade Novel
The Girl Who Threw Butterflies by Mike Cochrane
Treat Tuesday: Adult Novel
The Light Between Oceans by M.L. Stedman
2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.
3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.
5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.
6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.
Treat Tuesday: Middle-Grade Novel
The Girl Who Threw Butterflies by Mike Cochrane
Treat Tuesday: Adult Novel
The Light Between Oceans by M.L. Stedman
Directions
Preheat the oven to 350 degrees.
Read more at http://myfridgefood.com/ViewRecipe.aspx?recipe=20983#erjXLqk6DUjsEVXb.99
Directions
Preheat the oven to 350 degrees.
Pour the can of crushed tomatoes into a small bowl. Finely mince the garlic and toss in with the tomatoes (I like to use my microplane to do this since the garlic won’t burn in the sauce and this way you won’t get large chunks of raw garlic while you eat). Stir in the oregano, salt, sugar and pepper. Set aside.
Prepare the rolls: Cut off just the very top crust of the roll. Use your fingers to pull out the bread from inside the roll, creating a bowl. Be careful not to pull too much off from close to the sides and bottom as you don’t want the ingredients to leak out. You will want the sides and bottom to be about ½-3/4” thick. (Toast up the bread you pulled out to use as croutons in a soup or salad to avoid waste!)
Heat the cooking oil in a sauté pan over medium-high heat. Add the onion and sauté for about 2-3 minutes or until tender. Add the ground beef to the pan and season with salt and pepper. Break up the meat as it cooks with a wooden spoon, stirring frequently until the meat is no longer pink. Remove from the heat and drain using a metal colander. Set aside.
Place the “bread bowls” onto a baking sheet. Spread the bottom of each with a good portion of the sauce. Then divide the ground beef mixture among the rolls (you don’t want these to over flow too much, so use less beef if necessary). Layer the mushrooms and the pepperoni on top of the beef. Now top the each bun with the mozzarella cheese. The mixture/cheese should come just barely above the top of the bun as it will sink a little as it cooks.
Cook the deep dish pizzas for about 15-20 minutes, until the cheese is melted and bubbling, the bread is slightly toasted, and the ingredients are warmed through. Let sit for about 5 minutes before serving.
Pour the can of crushed tomatoes into a small bowl. Finely mince the garlic and toss in with the tomatoes (I like to use my microplane to do this since the garlic won’t burn in the sauce and this way you won’t get large chunks of raw garlic while you eat). Stir in the oregano, salt, sugar and pepper. Set aside.
Prepare the rolls: Cut off just the very top crust of the roll. Use your fingers to pull out the bread from inside the roll, creating a bowl. Be careful not to pull too much off from close to the sides and bottom as you don’t want the ingredients to leak out. You will want the sides and bottom to be about ½-3/4” thick. (Toast up the bread you pulled out to use as croutons in a soup or salad to avoid waste!)
Heat the cooking oil in a sauté pan over medium-high heat. Add the onion and sauté for about 2-3 minutes or until tender. Add the ground beef to the pan and season with salt and pepper. Break up the meat as it cooks with a wooden spoon, stirring frequently until the meat is no longer pink. Remove from the heat and drain using a metal colander. Set aside.
Place the “bread bowls” onto a baking sheet. Spread the bottom of each with a good portion of the sauce. Then divide the ground beef mixture among the rolls (you don’t want these to over flow too much, so use less beef if necessary). Layer the mushrooms and the pepperoni on top of the beef. Now top the each bun with the mozzarella cheese. The mixture/cheese should come just barely above the top of the bun as it will sink a little as it cooks.
Cook the deep dish pizzas for about 15-20 minutes, until the cheese is melted and bubbling, the bread is slightly toasted, and the ingredients are warmed through. Let sit for about 5 minutes before serving.
Read more at http://myfridgefood.com/ViewRecipe.aspx?recipe=20983#erjXLqk6DUjsEVXb.99
Directions
Preheat the oven to 350 degrees.
Pour the can of crushed tomatoes into a small bowl. Finely mince the garlic and toss in with the tomatoes (I like to use my microplane to do this since the garlic won’t burn in the sauce and this way you won’t get large chunks of raw garlic while you eat). Stir in the oregano, salt, sugar and pepper. Set aside.
Prepare the rolls: Cut off just the very top crust of the roll. Use your fingers to pull out the bread from inside the roll, creating a bowl. Be careful not to pull too much off from close to the sides and bottom as you don’t want the ingredients to leak out. You will want the sides and bottom to be about ½-3/4” thick. (Toast up the bread you pulled out to use as croutons in a soup or salad to avoid waste!)
Heat the cooking oil in a sauté pan over medium-high heat. Add the onion and sauté for about 2-3 minutes or until tender. Add the ground beef to the pan and season with salt and pepper. Break up the meat as it cooks with a wooden spoon, stirring frequently until the meat is no longer pink. Remove from the heat and drain using a metal colander. Set aside.
Place the “bread bowls” onto a baking sheet. Spread the bottom of each with a good portion of the sauce. Then divide the ground beef mixture among the rolls (you don’t want these to over flow too much, so use less beef if necessary). Layer the mushrooms and the pepperoni on top of the beef. Now top the each bun with the mozzarella cheese. The mixture/cheese should come just barely above the top of the bun as it will sink a little as it cooks.
Cook the deep dish pizzas for about 15-20 minutes, until the cheese is melted and bubbling, the bread is slightly toasted, and the ingredients are warmed through. Let sit for about 5 minutes before serving.
Pour the can of crushed tomatoes into a small bowl. Finely mince the garlic and toss in with the tomatoes (I like to use my microplane to do this since the garlic won’t burn in the sauce and this way you won’t get large chunks of raw garlic while you eat). Stir in the oregano, salt, sugar and pepper. Set aside.
Prepare the rolls: Cut off just the very top crust of the roll. Use your fingers to pull out the bread from inside the roll, creating a bowl. Be careful not to pull too much off from close to the sides and bottom as you don’t want the ingredients to leak out. You will want the sides and bottom to be about ½-3/4” thick. (Toast up the bread you pulled out to use as croutons in a soup or salad to avoid waste!)
Heat the cooking oil in a sauté pan over medium-high heat. Add the onion and sauté for about 2-3 minutes or until tender. Add the ground beef to the pan and season with salt and pepper. Break up the meat as it cooks with a wooden spoon, stirring frequently until the meat is no longer pink. Remove from the heat and drain using a metal colander. Set aside.
Place the “bread bowls” onto a baking sheet. Spread the bottom of each with a good portion of the sauce. Then divide the ground beef mixture among the rolls (you don’t want these to over flow too much, so use less beef if necessary). Layer the mushrooms and the pepperoni on top of the beef. Now top the each bun with the mozzarella cheese. The mixture/cheese should come just barely above the top of the bun as it will sink a little as it cooks.
Cook the deep dish pizzas for about 15-20 minutes, until the cheese is melted and bubbling, the bread is slightly toasted, and the ingredients are warmed through. Let sit for about 5 minutes before serving.
Read more at http://myfridgefood.com/ViewRecipe.aspx?recipe=20983#erjXLqk6DUjsEVXb.99
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