We had a great turn out to our Holiday Food Tradition Swap. Here are the recipes of the foods that people brought. (I’m sorry if I didn’t give you credit for the recipe – I wasn’t exactly sure what everyone brought)
I love this recipe because its so easy and has no unusual ingredients!
- 1 sleeve of saltine crackers
- 1 stick (4 oz) butter
- 1/2 cup sugar OR 1 cup packed brown sugar
- 2 cups chocolate chips
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 s
mall uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.
7 cups milk,divided
1 cup half and half
1 4 oz pkg vanilla instant pudding mix
1/2 cup sugar
1 Tbs rum flavoring(vanilla probably works too)
1 tsp nutmeg
Dissolve pudding mix with 2 cups milk. Whisk until blended. Add sugar. Mix well. Add remaining ingredients.
We do the first part in a bowl and then pour it all into an empty gallon milk jug and shake it up more, and then it’s perfect for keeping it in the fridge and for easy pouring.
Cherry Chocolate Chip Cookies
1 box Cherry chip cake mix
1 large egg
1/2 cup oil
2 Tbs water
1/2 pkg chocolate chips
In a medium bowl, mix all the ingredients just until moist. Drop by teaspoon on a cookie sheet. Bake at 400 degrees for 10 minutes. Cookies will look soft, but harden quickly.
Sweet Potato Muffins
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/3 c buttermilk
1/3 c whole milk
1 sweet potato puree (medium sized)
1 tsp vanilla extract
1 stick unsalted butter
3/4 c brown sugar
In a medium bowl, combine all-purpose flour, baking podwer, salt baking soda and ground nutmeg. Set aside. In a large pouring vessel combine whole milk, buttermilk, sweet potato puree and vanilla extract. Set aside. In a large bowl, cream unsalted butter and brown sugar with an electric mixer, until fluffy. Add eggs, one at a time, beating well after each addition. Alternately mix in dry and wet ingredients into the butter, starting and ending with the dry; mix only until each addition is incorporated, DO NOT OVERMIX. Sprinkle muffins with raw sugar.
Coat a muffin pan with nonstick spray and fill muffin cups 1/2 full Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.