christmas crack

 Christmas Crack Recipe - Saltine Cracker Toffee Candy (showmetheyummy.com)

• ▢1 sleeve salted saltine crackers about 42 crackers
• ▢1 cup unsalted butter 2 sticks
• ▢1 cup brown sugar packed
• ▢1 (12 oz) package dark chocolate chips can use semi-sweet or milk chocolate
• ▢heath toffee bits
• ▢white chocolate melted

• In a large saucepan, combine butter and brown sugar.
• Bring to boil over medium/medium-high heat and boil for 3 minutes, stirring constantly.
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• Pour evenly over crackers.
• Bake in preheated oven for 5 minutes.
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• Remove from oven and sprinkle chocolate chips on top.
• Let stand for 5 minutes, then use the back of a spoon to spread melted chocolate chips evenly over the crackers (if the chocolate chips aren't melting, place in warm oven)
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• Top with toffee bits and drizzle with white chocolate.
• Cool completely in fridge (at least 2 hours) or in freezer (at least 1 hour), then break into pieces. 
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• Store in fridge in covered airtight container.

Chocolate Chip Cookies

 The Best Soft Chocolate Chip Cookies Recipe - Pinch of Yum

• 8 tablespoons of salted butter
• 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 1/2 cups all purpose flour (6.75 ounces)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (but I always add a little extra)
• 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.

Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).

Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.

Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.

Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.

Mug Cake (For Juliette Gordon Low Birthday)

 https://www.kenarry.com/1-2-3-cake/?fbclid=IwAR1ceJkFSvW2qW-T77QrbdRAExJJNKQsFzih8joWpUmLAo4Nc79ipS3_nKU

1-2-3 MUG CAKE: A SINGLE-SERVING DESSERT IN A CUP

Need to satisfy your sweet tooth? Try 1-2-3 Mug Cake, a single-serving warm dessert, you just microwave in a cup for a minute. It’s delicious and quick! 

Prep Time2 mins

Cook Time1 min

Total Time3 mins

Course: Dessert

Cuisine: American

Keyword: cake, mug cakes

 

Servings: 20

 

Calories: 175kcal

 

Author: Carrie Ypma

INGREDIENTS

• 1 box of cake mix any flavor
• 1 box of angel food cake mix
• Water
• Whipped cream optional
• Sprinkles optional

INSTRUCTIONS

• Pour both boxes of cake mix into a gallon sized sealable storage bag and shake to thoroughly combine the mixes.
• Put 3 tablespoons of the combined cake mix in a microwaveable coffee cup. Seal and set aside the remaining cake mix to enjoy 1-2-3 Cake another day.
• Add 2 tablespoons of water.
• Stir the water and cake mix together to form a batter. Be sure to scrape the bottom of the mug to get all the cake mix granules wet.
• Cook for 1 minute in the microwave.
• Be careful when you remove the hot cup from the microwave. The resulting cake will fill about half the cup and have a spongy appearance.
• Top with whipped cream and sprinkles. Enjoy this warm, delicious dessert!

NOTES

Based on Aunt Betty’s 1-2-3 Cake by The Hidden Pantry

NUTRITION

Serving: 3TBS | Calories: 175kcal | Carbohydrates: 35g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 364mg | Potassium: 92mg | Fiber: 1g | Sugar: 22g | Calcium: 67mg | Iron: 1mg

Tik Tok Better Than Cherry Cheesecake

LAYER... 

1 layer of chessman cookies

2 cans of cherry pie filling

8 oz of whipped cream cheese

1 package of vanilla cake mix

1.5 sticks of butter sliced thin and layered out

Bake at 350 for 40-45 minutes

Really layer these do not mix!

TOFFEE

 https://www.allrecipes.com/recipe/73412/best-toffee-ever-super-easy/

• 2 cups butter 
• 2 cups white sugar
• ¼ teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup finely chopped almonds

Directions

Instructions Checklist

• Step 1

  In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

• Step 2

  While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

• Step 3

  As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.

• Step 4

  Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Sheri's Feingold Rice Krispy Treats

Ingredients:

5 cups of rice krispy cereal (we use Erewhon)

2 TB of butter (I use Earth Balance soy free buttery spread)

2 TB of coconut oil (if you don’t have coconut oil you could use all butter)

1 package of Dandies marshmallows (these contain soy if you avoid soy)

Directions:

Melt butter, coconut oil, and marshmallows over low heat, stirring the whole time. It takes a little while for the marshmallows to melt. Just keep stirring. They do. If you want to add some natural dyes to the marshmallows like India Tree or  from www.confectioncraft.com, you can do so now.

Add the rice krispies and stir to combine. Transfer to an 8×11 pan. I don’t find I need to grease the pan.

Use cookie cutters to cut the rice krispy treats into shapes if you want. We use a Mickey shaped sandwich cutter to make Mickey heads. Next time we go to Disney, I’m gonna wrap these in Saran wrap, put a Mickey sticker on it, and tell my kids, “Look what I found!” 

Or cut out pumpkins and decorate with some dye free candy corn and Enjoy Life or Ghirardelli chocolate chips.

Or roll them into balls to make little snowmen, penguins, or baseballs. You could use Glutino pretzel sticks to make arms for the snowmen and chocolate chips for the eyes and buttons. Check out Pinterest. Lots of ideas there. I’m gonna experiment with adding chocolate, peanut butter, and chocolate chips.

from Sheri Davis, the All Natural Mom

http://www.allnaturalmomof4.com/2016/10/dye-free-rice-krispy-treats.html

Caramel Apple Hand Pies

• 1 large apple, Granny Smith or Gala preferred
• 1 tbs lemon juice
• 1 tbs sugar
• ½ tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp sea salt
• generous pinch of allspice (approx. 1/16th tsp)
• ¼ cup caramel sauce
• 1 refrigerated pie crust (or prepared homemade pie dough)
• 1 egg, lightly beaten
• Sugar crystals to sprinkle on top

1. Preheat oven to 425°F
2. Peel and core apple. Then cut into 8 wedges.
3. Toss the apple slices in lemon juice to coat.
4. Add sugar, salt and spices to the apples, and mix until coated.
5. Line a large baking sheet with parchment paper.
6. Unroll pie crust on a lightly floured surface, and cut out eight 4″ rounds.
7. Arrange the dough rounds on the parchment. and put an apple slice on each slightly to one side. Top apple with a tsp of caramel sauce.
8. Fold over the dough and crimp edges to seal.
9. Brush with beaten egg and sprinkle sugar crystals on top.
10. Brush the tops of each mini-pie with egg and sprinkle with sugar if desired.
11. Bake for 10-12 minutes or until golden brown. Allow to cool slightly.
12. Optional: Drizzle extra caramel sauce on top of each hand pie before serving.

Homemade Pop Tarts

• 1 pkg. prepared pie crust
• chocolate hazelnut spread or nutella
• strawberry jam
• blueberry jam
• cinnamon and sugar mix
• assorted sprinkles

Other things you’ll need:

• pizza cutter
• baking sheet
• rolling pin

Ingredients for the glaze:

• 2 cups powdered sugar
• 2-4 tbsp. milk
• 2 tsp. vanilla extract
• food coloring (I used red and violet)

Preheat oven to 400 degrees. Lay out your prepared pie crust or if you want to make it from scratch, you may also do so. Now using a pizza cutter, cut it in 2×3 inch rectangles.

Set the excess aside. Take a tablespoon of your preferred filling, and place it in the middle of your cut pie crust. Cover it with another cut pie crust.

Take a fork and gently press the edge together. This will seal the pie crust and ensure that your filling will not ooze out when you bake it.

Repeat this until you’ve used up all your cut pie crust and place them in your baking sheet.

I didn’t forget about the pie dough I set aside earlier. Roll it out until flat and you can still make about one pop tart out of it!

Now that you’ve made all your beautiful pop tarts. Put them in the oven for about 8-10 minutes or until they’re golden brown. Let it cool before you decorate.

While waiting for the pop tarts to cool, make your vanilla glaze first by combining all the ingredients except for the food coloring. Mix them together until you have a smooth consistency.

I like variation in my decoration so I’m adding my food coloring last. Grab a few cups (depending on how many colors you want to make) and put your finished glaze in it. Take a few drops of food coloring and mix it until you have your desired color. Repeat this process until you have all the colors you want.

Now the fun part! Decorate your pop tart however you want to. Just don’t forget to put your glaze first before adding your sprinkles. Do this while it’s still wet.

Peanut Butter and Potato Chip Truffles

from Food Network Magazine October 2017

• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 2 1/2 cups confectioners' sugar
• 1/2 teaspoon pure vanilla extract
• 2 cups finely crushed rippled potato chips (about half of a 9-ounce bag), plus large pieces for topping
• 12 ounces semisweet chocolate, chopped 

Line a baking sheet with parchment paper. Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed until smooth, 1 to 2 minutes. Gradually add the confectioners' sugar, then the vanilla; beat until the mixture comes together in clumps, 1 to 2 minutes. Add the crushed potato chips and beat until combined.

Roll the mixture into tablespoon-size balls (about 36); arrange on the prepared baking sheet. Refrigerate while you melt the chocolate.

Put the chocolate in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Let melt, stirring occasionally, about 10 minutes. Remove the bowl from the saucepan. One at a time, dip the truffles in the melted chocolate with a spoon, letting the excess drip back into the bowl, then return to the baking sheet. Push a large potato chip piece into each truffle.

Refrigerate until the chocolate sets, at least 15 minutes, or freeze until ready to serve.

Unicorn Bark

From Food Network Magazine October 2017

Put 1/4 lb each white, blue, purple and pink candy melts in separate bowls.
Melt in the microwave stir until smooth.
Stir a little white into each other color to lighten them.
Working quickly, spoon dollops of the different colors onto a parchment-lined baking sheet in a mosaic pattern, then drag a rubber spatula through the colors to swirl.
Spread to about 1/4 inch thick and top with assorted sprinkles and/or edible glitter.
Refrigerate until set, at least 30 minutes.
Break into pieces.

Frosty Copycat

It may not be creamy like it is from Wendy's but it's so good!
http://www.midgetmomma.com/2013/01/31/the-perfect-wendys-frosty-copy-cat-recipe/

*this recipe will freeze solid. the 2nd recipe will not

Ingredients: 

• 1 tub cool whip
• 1/2 cup nesquik powder
• 2 cups milk

Directions:

• In a blender add all the ingredients and mix till mixed well
• pour into glasses
• put into freezer for 1.5-2 hours
• Remove from freezer, stir and enjoy!

the sky way...

*may need more chocolate flavor

*1/2 gallon of choc milk on its own is too much for the ninja blender