Crazy Good Crackers

Saltine Cracker (Heath) Bark
(cooks.com)

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! =)

Ingredients:

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

Directions:

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.

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

Chocolate Bliss Cheesecake
(kraftfoods.com)

Ingredients:

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

Directions:

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.

Fancy look, easy to make

Easy Oreo Truffles
(kraftfoods.com)

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!

Ingredients:

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

Directions:

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.

Sticky, Chewy, Crunchy Goodness...

Popcorn "Cake"
(from Jen L.)

This is a fun, easy thing to make for a party anytime of the year (you can just buy the M&M's that go with the appropriate season!) Warning: Not for those who don't like to get their hands sticky while making food! This is definitely a hands on project!

Ingredients:

1 (16 oz) bag of mini marshmallows
20 Kraft caramels
1/4 cup of butter, cut into small cubes
10 cups of popped popcorn
1 1/2 cups of peanuts
1 cup of M&Ms

Directions:

Grease a bunt pan or other container you would like to use.
Pop the popcorn and place in large bowl.
In a glass bowl, microwave marshmallows, caramels and butter (uncovered) for 3 minutes, stirring halfway through (I had to do mine a little bit longer to make sure the caramels were completely melted). Just a note - this makes THE most sticky substance I have EVER come in contact with!
Add the melted mixture to the popcorn and stir well.
Stir in peanuts and M&Ms and press into greased pan. (I put butter on my hands to help keep myself from getting entirely caught up in the goo!) =)
Let cool, invert on a plate and cut into slices with a serrated knife.

Two kinds of chocolate + oreos =

Chocolate Cookie Bark
(kraftfoods.com)

This bark has only four ingredients, is a snap to make and is sooo yummy!

Ingredients:

2 Tbsp. peanut butter

1 pkg. (6 squares) BAKER'S White Chocolate, melted

10 OREO Cookies, crumbled, divided

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted

Directions:

Add peanut butter to melted white chocolate; stir until well blended. Stir 1/2 the cookies into each bowl of melted chocolate.

Drop spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with kife.

Refrigerate 1 hour or until firm. Break into pieces.

Pumpkin Pie with a difference...

Turtle Pumpkin Pie
(kraftfoods.com)

This pie is a great twist on the traditional pumpkin pie... it's creamy filling, combined with caramel and nuts, topped with whipped cream is amazing!


Ingredients:

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided

1 HONEY MAID Graham Pie Crust

1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided

1 cup cold milk

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions:

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spread into crust.

Refrigerate at least 1 hour. Top with remaining COOL WHIP, caramel topping and pecans just before serving.

A new idea for Sweet Potatoes...

Sweet Potato Biscuits
(taken from Wonder time magazine)

This isn't a dessert, but was something new and different I decided to try and is a great new sweet potato side dish!

Ingredients:

2 to 3 medium sweet potatoes (about 1 1/2 pounds)
1/2 cup butter, softened
2 tablespoons packed brown sugar
2 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 1/2 cups flour
1 1/2 teaspoons baking powder

Directions:

Heat oven to 400. Scrub sweet potatoes, prick several times with a fork, and microwave them until tender, at least 10 minutes. Slice in half and scoop the hot flesh out of the skins, add to a mixing bowl, along with the butter. Using an electric mixer, whip together potatoes and butter until well combined, about two minutes. Beat in sugars, salt and spices. Let mixture cool for 15 minutes.

Meanwhile stir together flour and baking powder in a medium bowl. Add flour mixture to potato mixture and use a fork to combine well. You may have to knead the dough a bit by hand at the end. (My dough was actually quite soft... I may have used a little too much sweet potato, so I just added more flour, until it seemed "doughy" enough). On a floured surface, roll or pat the dough into an 8x8 inch square about 3/4 inch thick. Cut out 2 inch square biscuits. (Making them square means you can use all the dough in one go, rather than rerolling it).

Place the dough squares 2 inches apart on a greased baking sheet. Bake until they're golden brown on the bottom and a toothpick inserted in the middle comes out clean, about 15 to 20 minutes.