Friday, June 21, 2013

Saltine Toffee bites

I have this weird thing about me where after almost every meal, I crave something sweet... it doesn't always have to be a big dessert, cookie, brownie or ice cream, sometimes just a tiny sip of coke or a bite of sweetness does the trick.
Today I wanted something salty sweet with a bit of crunch. I asked my friend Google, and look what he shared with me...
Delicious saltine toffee bites. Maybe it sounds weird to you, but I'm telling ya, one bite and you will be sold. The crunch from the cracker wrapped up in delicious caramel toffee is such a perfect combo. The best part is, it whips up in no time flat!

Here's how I did it.
1. Spread out 20 saltine crackers on a cookie sheet. I lined mine with foil so it made the clean up easier. Look at me go!
Pre-heat your oven at 400 degrees...

Next, in a small saucepan, add 1/2 cup packed brown sugar, and a 1/2 cup unsalted butter.
Bring to medium-high heat while stirring consistently.

Once the mixture comes to a boil, let it boil for an additional 3 minutes.

Remove from heat and spoon a bit of caramel on each cracker.
You can scoot the crackers close together and pour the caramel on all at once if you want.
When the oven is ready, pop these babies in for 5-6 minutes. They will be all bubbly on top.

After the 5-6 minutes of heating, TURN THE OVEN OFF. Pull the pan out and sprinkle chocolate chips on top, and then shut the door and let them sit in the warm oven for about 30 seconds to soften.

When they look shiny like this, they are perfect.
 Take a butter knife and spread the chocolate all out on the toffee.

Wasn't that easy?

Now let them cool for a few hours and then you can chop them up into bite size pieces.

 This recipe can easily be doubled and you can fit about 40 crackers on a cookie sheet.
Then you can chop them up and give them to friends and neighbors too!
(Or you can be like me and eat all of them yourself :)
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Friday, June 7, 2013

Salted Caramel Corn

 If you need a quick sweet tooth fix, goody gift for a teacher, neighbor, or friend, or just a good old fashioned snack for movie night... look no further! This caramel corn whips up fast and in no time flat you will be enjoying a warm handful of salty sweet goodness.
Recipe: Salted caramel corn
Recipe source: Emmy in her Element
14 cups prepared plain popcorn
2 cups brown sugar
1 cup (2 cubs) butter
1/2 cup karo syrup
1 teaspoon salt
1 teaspoon baking soda
 In a large saucepan, stir together 2 cups brown sugar, 1 cup (2 cubes of butter), 1/2 cup Karo syrup, and 1 teaspoon salt on low heat.
Once the sugar has dissolved, turn up the heat to medium high and bring the caramel to a boil.
Boil for 2 minutes and stir consistently to avoid scorching.
Remove from heat and stir in baking soda. Mix soda and caramel will begin to look foamy.
Pour caramel over prepared popcorn in a large bowl, mix  softly until popcorn in covered.
Pour caramel corn onto a baking sheet that's been lightly sprayed with cooking spray.
Serve warm or cooled to room temp. It is extra good right when it is gooey warm and
 After the caramel corn has cooled to room temperature, store in a large zip lock bag. It will stay soft for 2 days.


Saturday, June 1, 2013

Rosemary Compound Butter

Since it's summertime and I have some fresh herbs planted, I decided I want to be better about trying incorporate herbs to my daily recipes. Summertime also means that the grill is fired up almost every night. Sometimes its fish, sometimes chicken or steak, or even fresh veggies, and this compound butter is a wonderful addition to them all.
I am telling you, THIS RECIPE IS A GAME CHANGER. This delicious butter can be enjoyed on so many things.
Tonight I decided to test it out on some home grilled steaks... I am telling you, I am in heaven!
 Here's how I made it.
Recipe: Rosemary Compound Butter
You can make this mix as big or small as you want portion wise. This recipe makes about 8 perfect pats to portion 1 pat per steak. Just double the recipe for more.
1/2 stick room temperature butter
1/2 teaspoon fresh chopped rosemary
1/2 teaspoon grated garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper


Add all ingredients to a small bowl and mix together with a fork.

Spread out a sheet of saran wrap and add the mixture in a clump.

Cover the butter and twist the ends. Carefully form the butter into a log shape.

You can make this a day ahead and refrigerate, or if you need it in a hurry like I did, you can throw it in the freezer for one hour.
After it is firm, place the log on a plate and slice into thick slices.
 I waited until just before my steak was done to add the butter. Then I shut the grill lid and let that tasty goodness get all melty on top.

As the butter melts, it creates a wonderful sauce that makes the steak so moist and delicious. You don't even need steak sauce.

If you have a flat iron grill you can add the butter a little earlier so it melts down the sides and caramelizes to create a delicious crust on your steak.
Don't forget, you can melt this butter onto veggies, bread, fish or chicken... or even use it as a sauté butter.

Hope you enjoy!
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