Floating crackers

graham crackers or club crackers

1 c. brown sugar

1 c. butter

12 ounces Semi sweet Chocolate chips

1 c. finely chopped nuts or brickle pieces

Line 10 x 15 jelly roll pan with foil. Place crackers in rows on pan. 

Boil 1 cup brown sugar and butter exactly 3 minutes. Pour over crackers. Bake at 350 degrees for 5 minutes or until crackers float. Remove from oven. Sprinkle milk chocolate chips on top to melt, spread. Sprinkle with finely chopped nuts or brickle pieces. Cut in squares after chocolate has set. Store in air tight container.
*** I often make this without the chocolate and it is still very very good. In fact we prefer it without the chocolate.

Chicken pot pie soup

Chicken Pot Pie Soup

 

Ingredients

• 2 russet potatoes, chopped into 1 inch pieces
• 1 stalk celery, diced
• 2 cups water
• 2 bouillon cubes 
• 2 cups frozen peas and carrots
• 2 cups diced or shredded cooked chicken
• ¼ cup butter
• ½ onion, diced
• ¼ cup flour
• 4 cups milk 
• ½ tsp poultry seasoning
• pepper to taste
• 1 tsp. salt

Instructions

1. In a large stock pot, combine the potatoes, celery, 2 cups water, and bouillon. Cover and simmer 20 minutes until potatoes are tender.
2. Add chicken and frozen peas and carrots and cook for a few more minutes until heated.
3. Meanwhile, in a sauce pan, melt butter and cook the onion in the butter until tender. Add flour and cook for 1 minute while stirring.
4. Slowly add the milk and cook until nice and thick. Mix in the salt, pepper, and poultry seasoning.
5. Add the cream mixture to the vegetable mixture and cook until thick. If the soup doesn’t thicken as much as you would like in a few minutes, you can whisk together 2 Tbsp of flour with 4 Tbsp cold water until smooth. Then drizzle a little of the mixture into the soup until it reaches the desired thickness. Serves 6

Eggnog mini loaves

Eggnog mini loaves

Ingredients

2-1/4 cups all-purpose flour

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 eggs

1 cup eggnog

3/4 cup  Granulated Sugar

1/2 cup butter, melted

2 teaspoons vanilla extract

2 teaspoons rum extract

Directions

In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened.

Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 loaves.

DO NOT OVER BAKE. 

Rum Balls

Rum Balls

=========

1- 12oz pkg vanilla wafers, finely ground

1 cup finely ground walnuts

2 Tbsp. baking cocoa (heaping)

1 cup powdered sugar

1/4 cup light corn syrup

1/3 to 1/2 cup rum, personal preference

Mix all ingredients together (I use a food processor to grind and mix) and roll into 1-inch balls. Roll balls in granulated sugar. Store in airtight container.

 If dough appears to be too moist when you roll it in sugar, just let them sit out for a little while before you put them into the coffee can. 

The longer they sit the stronger the flavor. I like to make these before Thanksgiving so they are extra good by Christmas. ;)