Thursday, November 10, 2011

November -Sharing recipes & Holiday memories

Forgive the brief delay in the blog post. Yesterday my house beckoned, pleading "Clean me!" And I figure with the holidays creeping up on me, I had better listen:)

So now on with the recipes and memories!! With the influx of great traditions and recipes being shared by readers and authors, I'm going to have to double my efforts to post them in order to get everyone in this month, which I think is awesome!;)

Here is a sweet treat from a talented friend of mine, author Faith Smith, who swears this is a non-caloric snack!!!! (Not!) Ignore the strange name its given, the proof as they say...is delish and has absoultely nothing to do with the gorgeous six-pack on her Immortal Justice bookcover!!;))


Christmas Crack Recipe
Courtesy of Amy Moon Ware

1.5 sleeves of saltine crackers

1 stick (4 oz) butter
1 cup packed brown sugar
2 cups chocolate chips

Preparation:
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



More Holiday Traditions: I love these ideas!

Barbara writes; "We have everyone write something that they are thankful for about another person and read them out during dinner. And it's all anonymous so it's more of a game to guess who said it!"

Marguerite writes;  "When I was a child, every Thanksgiving morning saw all the guys head out for some quail hunting, while all the gals stayed at the house, watched the Macy's parade on TV and cooked Thanksgiving dinner.

As an adult, Thanksgiving traditions have changed from time to time as my parents aged and the duties of preparing the meal fell onto my generation's shoulders. Now with my children grown and gone from home, traditions have once again changed. 

The one thing that remains constant is the gathering of family & friends and the sharing of a wonderful meal and the fellowship of good company! Memories in the making!"

Thanks for sharing your wonderful memories and recipes here at the house of muse! Feel free to leave a comment, or post your favorite recipes or traditions!!

1 comment:

Virginia C said...

I love the "cracker toffee" and the holiday traditions. I have eaten holiday meals at different homes throughout the years, and while they were all similar, they also had their own unique spin on the familiar. However, no food tastes as good as the food you grew up with, especially when your Gran was "the greatest cook ever" : )

Bacon Crackertizers:

1 package Club Crackers
1 pound Thin Sliced Bacon
Grated Parmesan Cheese

Lay crackers face up on a cookie sheet. Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker. Place the bacon wrapped crackers onto a baking sheet that has a rack on it. Place in a 250-degree oven for about 2 hours (check at about an hour and forty-five minutes so they won’t be overdone). Serve warm.