Wednesday, November 12, 2008

Crazy Good Crackers

Saltine Cracker (Heath) Bark

This isn't a new recipe by any means, and many of you have probably had these before - they are the BEST way to eat a saltine cracker any day, in my opinion! It's a super easy recipe that I think Everyone should know! =)


1.5 packages (sleeves) of saltine crackers
1/2 cup brown sugar
1/2 cup butter
12 oz of semi sweet chocolate chips
Chopped nuts (optional, but if you use nuts, I recommend salted peanuts


Like I said, this is a pretty easy recipe, and really doesn't require pictures, I was just in the mood, so here are some pictures to go with the steps:

1. Preheat oven to 400.

2. Cover a baking sheet with foil and grease it. Arrange the crackers in rows on the foil. The crackers don't fit the pan exactly, so there is usually room left on two sides - I roll up the foil to the edge of the crackers to keep the coating in later.

2. In a small saucepan, melt the butter and sugar on medium heat. When it comes to a boil (don't stir it), let it boil for 2 minutes. It will look like this:

3. Immediately pour the boiling mixture over the crackers, spreading it around with a spatula. You need to work fairly quickly as it will start to thicken up as it cools.

4. Put the tray in the oven for about 2.5 minutes (the mixture will be bubbly and the crackers will be lightly browned).

5. As soon as you take them out, sprinkle the chocolate chips all over the hot crackers.

6. Put the tray back in the oven (that is Turned Off) to melt the chocolate for about one minute (just until the chocolate chips are shiny).

7. Spread the melted chocolate chips evenly over the crackers.

8. Place in the fridge to cool. Break into pieces and serve.

Tuesday, November 4, 2008

A match made in Heaven... cream cheese and chocolate

Chocolate Bliss Cheesecake


18 Oreos, crushed (about 1.5 cups)
2 Tbsp. butter, melted
3 pkgs (8 oz each) cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) Bakers semi sweet chocolate, melted and cooled slightly
3 eggs


Preheat oven to 325 if using a silver 9 inch springform pan (or 300 if using a dark nonstick pan). Mix cookie crumbs and butter, press into bottom of pan.

Beat cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, one at a time, mixing on low after each addition until well blended. Pour over crust.

Bake for 55 minutes to one hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate 4 hours or overnight. Store in fridge.

Sunday, November 2, 2008

Fancy look, easy to make

Easy Oreo Truffles

One of the best things about these is that you can call them "truffles", but they take only a Fraction of the time and effort that most real truffles take! They look fancy, but are actually really easy!


4 1/2 cups of crushed Oreos (divided) This takes about 2/3 of a package.
1 (8 oz) package of cream cheese (softened)
1 (8 oz) package of Baker's semi sweet chocolate


In a bowl, mix 3 cups of the crushed Oreos with the cream cheese. Shape into 30 (1 inch) balls.
Melt the chocolate in a double boiler (or the microwave, stirring every 30 seconds).
Cover a baking sheet with waxed paper.
Using a toothpick, dip each ball into the chocolate, cover it, and then let the excess drip off.
Place on baking sheet and then sprinkle additional Oreo crumb on top of each truffle.
Cool in the fridge and serve.
Refrigerate leftovers in a sealed container.