Saltine Toffee Cookies

Here is the recipe for the Saltine Toffee Cookies I made for the family dinner after Tommy spoke today. They were easy and we'll be making these again! (Thanks allrecipes.com, I modified the instructions here a little with my notes.)

Ingredients:

4 oz. saltine crackers (about one sleeve)
1 cup butter
1 cup dark brown sugar
2 cups chocolate chips
Optional: chopped nuts, sprinkles, candy pieces, etc.

Directions:
1. Preheat oven to 400 degrees F.
2. Line cookie sheet with parchment paper. Then place crackers in a single layer very close together, sides touching, on the cookie sheet.
3. In a saucepan start melting the butter and add in the sugar. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread as needed to cover crackers completely.
4. Baket at 400 degrees for 5-6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with optional topping. Cool completely and break into pieces.

Creamy Fruit Salad

I made this recipe for a family dinner today, and I had requests for the recipe. I can't take all the credit—I got the recipe from AllRecipes.com. Here's the way the recipe appears on that site:

1 (20 ounce) can unsweetened pineapple chunks, drained
1 (15 ounce) can sliced peaches, drained
1 (11 ounce) can mandarin oranges, drained
4 medium tart apples, peeled and diced
1 1/2 cups cold fat-free milk
1/3 cup orange juice concentrate
1 (1 ounce) package sugar-free instant vanilla pudding mix
3/4 cup fat-free sour cream

In a large bowl, combine the fruit; set aside. In another bowl, whisk milk, orange juice concentrate and pudding mix for 2 minutes or until smooth. Add sour cream; mix well. Fold into fruit. Cover and refrigerate until serving.
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I made a few changes—I used 1% milk, normal sour cream, and a normal 3 ounce package of vanilla pudding mix. I also used less milk than it calls for—I added just enough to make the sauce a good sauce consistency without being too soupy. You can just kind-of tell. (Yes, you can thank Grandma Turner for that one.)

Resurrection Rolls

We did this for breakfast Easter Sunday, they were so yummy and a great little lesson as well. I just copied the original post here but got the idea from Jill, thanks Jill! I think they are going to become a new tradition for our family. 

Here is what you need...

Frozen dough for dinner rolls - found in the freezer section of your grocer

Marshmallows - regular size

Melted Butter

Sugar and Cinnamon Mixture - I recommend about a 4:1 ratio.  (4 being the sugar...mmmmm)

1.  Thaw rolls - Spray a cookie sheet with non-stick cooking spray.  Arrange dough balls, leaving about 2 inches between each ball.   I usually plan on 3-4 rolls per person (we snack on them later in the day) so I place about 16 per cookie sheet. Spray some plastic wrap with non-stick spray (so the wrap doesn't stick to your dough) and cover them as they thaw.  This will keep the dough from drying out and getting a hard crust.  My house was fairly warm the day I made these and it took about 1 and 1/2 hours for them to thaw.

2.  Add Marshmallow - Before the dough rises, flatten it to a 3" diameter circle.  Place your marshmallow in the middle and pinch the dough closed around the marshmallow to completely cover it up.  Roll the dough ball in the palm of your hand to smooth out the closure and seal it.

Amendment:  A few have commented with difficulties getting their dough to stick close around the marshmallow.  Before putting the butter on, put marshmallows in ALL the dough balls.  If your fingers get greasy from using the butter it will easily transfer to your dough and prevent it from sticking closed around itself.

3.  Roll dough covered marshmallow in butter. (Or brush it on.)  

4.  Sprinkle on cinnamon & sugar mixture.  Or you can do like my family does and roll it on. We like them super flavorful, sweet and yummy.  (By the way...I typically use raw unbleached sugar which is why mine has a darker color and a more coarse texture.  You can use whatever style sugar you keep on hand.)

5.  Place them on a greased cookie sheet, cover them again with your non-stick coated plastic wrap and let them rise until they double in size.  This takes approximately 30-60 minutes depending on how warm the environment is.  And not to worry...if they don't rise they'll still taste yummy.  I'm not sure why yet...but it isn't often that I actually get my rolls to rise as they should.  This particular time would be one of those times.  They barely rose but left one of the better 'tombs' I've had in my rolls. 

6.  Don't forget to pre-heat your oven during the last 10 minutes of your rising step.  When they are ready to bake, place them in a 350 degree oven for 15-20 minutes or until golden brown.

7.  When they are done baking, remove them from the pan and cool on a wire rack. 

Slow Cooker Butternut Squash Soup

This is what we had for dinner last night and it was fabulous, if I do say so myself. Try it for yourself!

Slow Cooker Butternut Squash Soup