Sometimes you Gotta Cheat

Probably most of you have heard of that weird recipe out there for candy you make with Saltine crackers, right? Sounds strange - but wait . . . let me tell you how incredibly addicting and delicous it is. It is nothing like eating a cracker. It is more like a little bit of toffee heaven in your mouth - it's easier to make and it MUST have less calories!

It's dangerous how easy it is to whip up a batch. Before long you find yourself standing at the counter, eating piece after piece, straight out of the Tupperware that has the hardest lid to get off, which is meant to confine those little candies and keep my hands off! Was that just a confession? . . . Watch out hips.

Cheater's Toffee

Saltine crackers
1 1/4 C brown sugar
1 1/4 C butter
12 oz. package milk chocolate chips (or whatever ya like)
chopped pecans

Pre-heat the oven to 400 degrees. Line a cookie sheet that has sides(about 13x18")with tin foil, over the edges, and spray lightly with cooking spray. Cover the cookie sheet with Saltines, close together. In a heavy saucepan, melt the butter and add the brown sugar. Bring to a boil and let cook without stirring for 3 minutes. Pour mixture over the crackers and spread to cover. Bake for 5 minutes. Remove from the oven and immediately sprinkle the chocolate chips over the toffee/crackers. Let sit for several minutes while the toffee hardens and the chocolate melts. Spread the chocolate evenly over the toffee and sprinkle with chopped pecans. Cool slightly and put in the refrigerator to chill. When it has hardened, break into pieces and store in an airtight, sneak proof, impenetrable, container in the freezer.



Notes: Don't worry about cramming the crackers in, you will have about an inch or so that is not covered with crackers and it's fine. Also, the original recipe called for 1 C brown sugar and 1 C butter but I thought we could use a little more toffee so I increased both to 1 1/4 cups. And sometimes I have difficulties getting brown sugar and butter to blend well when I heat them together on the stove. Melting the butter first helps I think and also heating everything relatively slowly. I've seen this recipe done with chocolate and peanut butter chips on top, without the nuts but I just can't imagine it without those tasty pecans. Good luck!

Value Popcorn

We are in the planning stages for our YW New Beginnings right now. It is going to be great - think fairytale, storybook, knights in shining armour (well, maybe not but close).

I came across a recipe for "value popcorn" which is basically candied popcorn that you make using Jell-O and since it comes in all the colors of the rainbow, you can coordinate it to all of the YW values. I thought this would be a great addition to our NB.


I gave the popcorn a try yesterday to test it out and - YUM!!! It is really tasty! It's crunchy and fruity and so, so simple. My only disappointment is that it's not as brightly colored as I imagined it would be but I think a little food coloring will fix that.

This is a great new "go-to" sweet treat and I simplified it even more by using light microwave popcorn. You've got to try some - I couldn't keep my hands off of the stuff. THink how darling it would be to do for Valentine's Day with all of the red and pink Jell-O flavors!


Here's the recipe:

Value Popcorn

1 large box Jell-O (not sugar free)
1 stick butter
1/4 C light karo
1 tsp. baking soda
15 C popcorn (kernels removed)

Put the popped corn in a large bowl. In a saucepan put the Jell-O, butter, and Karo. Cook until melted and the sugar is dissolved. Bring to a boil and let cook about a minute at a hard boil. Remove from the heat and stir in the baking soda. (If you want to add food coloring I would do it now.) Pour over the popcorn and stir well to coat.

Put the coated popcorn in a brown paper grocery sack. Roll down the top and place it in the mircrowave. Cook for 45 second to 1 minute on high. Shake the bag and put it back in the microwave upside down for 30 more seconds. Shake and pour out onto waxed paper to cool.


Notes: I used grape for my trial and its was tutti-fruity! The microwave part adds a little extra carmelization to the sugary coating and it crisps it up. I also just used a small box of Jell-O and cut everything else in half. About one bag (a little less) of microwave popcorn works well for this halved recipe. Think of the delicious possibilities when you're dealing with Jell-O! Goodness, I want some more.

Red Velvet Bon Bons

I am in charge of dessert this Valentine's Day. I decided on making creme brulee - can't go wrong with that one. Red Velvet cake was suggested by my friend Megan though. In honor of her very Valentine's idea I made these Red Velvet Bon Bons that I found through Picky Palate's blog and then on to Bakerella's. They both also had recipes for cookie cream cheese bon bons that are a similar concept and sound delicious - using the real deal - cream cheese and Oreo crumbs. Can't wait to try those.

Can you just imagine the possibilities mixing and matching cake and frosting flavors! Or cookie and cream cheese flavors? Heaven!!!
Here's the recipe:

Red Velvet Bon Bons

1 red velvet cake mix - prepared according to the package
1 can cream cheese frosting
almond bark - white and milk chocolate

Prepare your cake mix, bake and cool COMPLETELY. Gently break up the cake into fine crumbs. Spoon in the whole tub of frosting and mix together - using your hands works best. Warning - it's messy! Roll into balls and place on a silpat or wax paper covered cookie sheet (I used a small cookie scoop). I got about 45 out of my batch but you could make them smaller. Put the bon bons in your freezer to chill for at least an hour. Melt your chocolate (add a few good tasting chocolate chips to make the bark taste less barky). Using a fork dip each bon bon and tap on the side of your bowl to get the excess chocolate off. Drizzle with contrasting chocolate color if desired. Enjoy!