Chocolate Saltine Toffee

I have been trying to post this for DAYS!!  Its just giving me such a hard time.  It was all done then my pictures disappeared!!!  So let me try again…….

SO!  As many of you know I am on pinterest alllll the time!  Well, I saw this recipe and NEEDED to try it.  I mean, chocolate, butter, brown sugar and saltines…….could it really be bad?

Here’s the link for the recipe I followed…..http://www.justapinch.com/recipe/lisa-allen/chocolate-crack/quick-easy-candy#.T7lj9hf0WAs.pinterest

They also called it chocolate crack, I can see why…..

Here’s the recipe:

saltine crackers, I used 1 1/2 sleeves you’ll have to break some to get them to fit

2 sticks of butter not margarine (1 cup)

1 cup dark brown sugar

2 cups milk chocolate chips

preheat oven to 350.  I lined a cookie sheet (15×10) with the saltines

Melt the butter over med high heat.  Then add brown sugar.

Bring to a boil.  Cook for 3 minutes. Stirring constantly…

After cooking for 3 minutes, remove from heat.  Pour over crackers and spread with a spatula.

Put in oven and cook for about 5 minutes, till it bubbles.  Remove and sprinkle chocolate chips all over, let them sit for a few minutes for the chips to melt.

 then spread with a spatula and put in the fridge to harden.

I was the only one home, so, I HAD to make the sacrifice and lick the spatula!  mmmmm….

When all is said and done this is what it looks like.

It is so good!  I wasnt sure how it would taste with the saltine cracker in there, but really you wouldnt know it was there.  I didnt want to keep it all at my house so I sent some home to my friends house, her son ate it all within the hour!  I guess he liked it.

Sangria

This year for our Mother’s Day get together I wanted to make sangria.  I havent made it before, so I started out by asking for recipes, googling and looking at pinterest.  There were alot!  I thought I better test a few out before the big day.  So I made it for Book Club.

I came to the conclusion that it would be really hard to mess it up….but, if it could be done I may be the one to do it.  haha  But I didnt let that stop me!  I just went ahead and kinda followed a few…but not really.

Basically i got a red wine, I used a  cabernet.

Added a simple syrup of 1/3c sugar and 1/2c water, cooked til the sugar dissolved.  then let it cool.  I didnt use it all, just depends how sweet you want it.

2 apples, cubed

1 orange sliced

1/2c peach mango orange juice from Trader Joes.  Regular OJ would be fine.

juice of 1/2 lemon

let sit in fridge overnight.

ummm….I think that was all i added.  Cause of course i didnt write it down.  :/ haha  But like i said it’s hard to mess up. After looking at all the recipes you can add just about any fruit you want.

I also made a white wine spritzer?  im not really sure what you call it.  haha  I did follow the recipe on this one, here’s the link….http://pamperedjes.blogspot.com/2012/03/thirsty-thursday-sarasota-lemonade.html

It was really good!

White wine

sprite

pink lemonade and raspberries.   The recipe called for 2 bottles of wine, but since i had made the sangria too I cut the recipe in half and only used 1 bottle.  After all there are only 3 of us drinking……I wont tell you that we drank both pitchers…….we did…but like I said i wont tell you.

For Mother’s Day Im making a punch bowl of the sangria, since that has to sit overnight.  Im going to make the white wine spritzer also, but I can make up pitchers of those as we go.

Hope you all have a wonderful Mother’s Day!!!!

Angel Food Strawberry Dessert

It was my turn to bring dessert to book club, this is what I brought.  It was really good!  Not to sweet, just sweet enough.

Angel Food Strawberry Dessert

1 (10 inch) angel food cake

2 (8 ounce) packages cream cheese, softened

1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed

1 quart fresh strawberries, sliced

you can use glaze if you want, I just took about half the strawberries and mashed them up with a little sugar and let them set.

  Directions
 Crumble cake into medium to bite-size pieces. Spread into a 9×13 inch dish or a triffle dish. (If using a triffle, you will layer a little at a time. )
 Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping.   Spread the cream cheese mixture over the cake.
 In a bowl, combine whole strawberries and mashed strawberries (or glaze) until strawberries are evenly coated.  Spread over cream cheese layer.
 
 Chill until serving.