Terribly Terrific Toffee

There's something magical about brown sugar and butter that creates such a buttery treat such as toffee. This is doubly good because it adds the saltiness of a cracker that meets up to the rich bettery taste.

1 cup unsalted butter (no margarine allowed) 1 cup brown sugar 2 cups semi-sweet chocolate chips 40 saltine crackers Preheat oven to 350ºF. Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point.) Let cool and, if desired for expediting purposes, refrigerate until hardened. Break into pieces the size of your choice. I personally prefer a hand-sized chunk. 2 DIP crackers in chocolate mixture, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy. 3 REFRIGERATE 30 min. or until chocolate is firm.

Potato Chip Fudge

If you're like us, you've got a weakness for snack food like potato chips and pretzels. And when they're added to creamy rich fudge, they taste like expensive chocolate-dipped pretzels and chips like the ones we see in fancy candy stores.

1 (12-ounce) package semisweet chocolate chips 1 (14-ounce) can sweetened condensed milk 1 teaspoon vanilla extract 2 cups coarsely crumbled potato chips (See Note) What To Do: In a medium saucepan, melt chocolate chips over medium-low heat, stirring constantly. Be careful not to burn. When chocolate is melted, reduce heat to low and add sweetened condensed milk and vanilla; stir until well blended. Remove from heat and immediately add crumbled potato chips. Stir gently to blend and pour into an 8-inch square baking dish that has been coated with cooking spray. Cover and cool in the refrigerator until set.

Tiger Butter Fudge

I have some fantastic candy recipes that wont keep you in the kitchen all day maki ng them. I am all for that since I am not a baker at all, candy is so pretty packaged up at Christmas time to give out to friends and family.

Makes: 2 Pounds Fudge What You'll Need: 16 (1-ounce) white chocolate baking squares, finely chopped 3/4 cup creamy peanut butter 2 cups (12 ounces) semisweet chocolate chips Combine white chocolate and peanut butter in a microwave-safe 2-quart bowl. Microwave at HIGH 2-1/2 minutes or until melted, stirring twice. Pour into a wax paper-lined 10- x 15-inch rimmed baking sheet, spreading evenly. Microwave chocolate chips in a microwave-safe 2-quart bowl at HIGH 2-1/2 minutes or until melted, stirring twice. Pour over white chocolate mixture; swirl gently with a knife. Chill until firm. Break into pieces. Store candy in an airtight container in refrigerator.

CARAMEL APPLE DIP

This recipe is so easy and when you dip apples in it, it really does taste like a caramel apple (without the hassle of trying to eat a whole apple off a stick without getting sticky sweet caramel all over yourself--not that that has ever happened to me). To make this yummy fruit dip you will need: 1 8oz. package of cream cheese, softened (I used 1/3 reduced fat cream cheese) 1/2 cup of your favorite caramel sauce, room temp Whip the cream cheese and caramel sauce together in a bowl with a hand mixer (you can use a stand mixer if you want, but I find you have to scrape the bottom far too many times and still hand mix some unless you use a hand mixer). Serve with sliced apples, or any other fruit you have on hand. I am also a huge fan of this dip with sliced pears! Store in the refrigerator in a sealed container (if you happen to have some leftovers). One of my favorite parts about this dip is that it is still creamy and usable right out of the fridge, while a regular caramel sauce hardens and needs to be heated. Gotta love the magical powers of cream cheese!

Candy Cane Joe-Joe Ice Cream Cake

If you're looking for creative Christmas dessert recipes or just want to get in the winter spirit, try this recipe for Candy Cane Joe-Joe Ice Cream Cake. No bake dessert recipes don't get much easier than this one, and it's both attractive and tasty. With ice cream, cookies, hot fudge, whipped topping and more, this dessert casserole is like the ultimate winter ice cream sundae in disguise. 1 package Trader Joe’s Candy Cane Joe-Joes or Candy Cane Oreos 1 jar of Hot Fudge About 1.5 quarts Vanilla Ice Cream 1 container Cool Whip Drizzle of Chocolate Syrup A few small candy canes, crushed Place Joe-Joes (or Oreos) in a ziploc bag and beat with a rolling pin or mallet until crushed. Dump them in a 13x9x2 inch pan and press down. Warm up a jar of hot fudge (you can do low cal or reduced fat) as per jar instructions and spread over Oreos. Then, spoon soft ice cream, your flavor of choice, until you reach your desired thickness. (I put about 1 inch) This works best with soft ice cream. Don’t be afraid to press it down with your hands. Spread a container of Cool Whip on for the next layer. Add a drizzle of chocolate syrup and a few crushed candy canes. Freeze overnight. Enjoy!

Crispy Mint Thins (Ritz Crackers)

The following recipes are the most simplest recipes, yet one of them is another version of a famous cookies that we all love; Girl Scout Thin Mints. This will be a popular recipe at Christmas time with the colored candies crushed on top. What's so hard to put chocolate on top of Ritz crackers and then crushed colorful peppermint candies on top..?? I will say...nothing. You will appreciate that crispy chocolate treat later. Ingredients 1 pkg (8 squares) baker's semi-sweet chocolate, melted, slightly cooled 1/4 tsp peppermint extract 1 sleeve ritz crackers (36 crackers) 1 candy cane (6 inch), crushed Directions 1 MIX chocolate and extract. 2 DIP crackers in chocolate mixture, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy. 3 REFRIGERATE 30 min. or until chocolate is firm.

Butterfinger Blondies

That name "butterfinger" draws you that nothing else can. I dont know about you, but it's my favorite candy bar. If your a occasional baker or even you know some terminology, you know that blondies are brownies that don't have any chocolate. But's thats fine to me. The picture here and the creamy topping on top it's a definite A1 dessert in my book. Ingredients 1 cup butter 1 cup light brown sugar 1/2 cup granulated sugar 2 tsp vanilla 2 eggs 2 1/2 cups all purpose flour 1 tsp baking soda 1 tsp coarse sea salt 2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars) Instructions Preheat oven to 350° Cream butter and sugars in mixing bowl. Add the vanilla and eggs and mix until incorporated. On low add your dry ingredients (flour, salt and baking soda) until just combined. Stir in your chopped Butterfinger. Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set. Remove from oven and cool completely. Butterfinger Buttercream: Ingredients 1/2 cup room temp butter (1 stick) 1/2 cup vegetable shortening 2 1/2 – 3 cups powdered sugar 1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars) Instructions Cream the butter and shortening together until smooth. Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!) Spread on your cooled blondies.

Crock Pot Caramel Apples

When I saw this recipe and the picture how can I pass this by. The rich caramel that dripping on top of the baked apples, it's a welcome site. I imagine a windy brisk fall night that beckons you to make a such inviting treat such as these. 4 very large tart apples, cored 1/2 c. apple juice 8 T. brown sugar 1/2 hot cinnamon candies 4 T. butter or margarine 8 caramel candies 1/4 tsp. ground cinnamon whipped cream 1. Remove 1/2 inch wide strip of peel off the top of each apple and place apples in crock pot. 2. Pour apple juice over apples. 3. Fill the center of each apple with 2 T. brown sugar, 3 hot cinnamon candies, 1 T. butter or margarine, and 2 caramel candies. Sprinkle with cinnamon. 4. Cover. Cook on Low 4-6 hours, or until tender. 5. Serve hot with whipped cream.

Pumpkin Whoopie Pies

I have  another wonderful pumpkin recipe that I will have to try and since I never attempted to do a whoopie pie  n my life and they seem to be popular on food channels lately.  Chefs are doing different variations of the whoopie pie and they don't look very hard to do.  This recipe looks mouth-watering and it doesn't need a special occasion to make it.

Ingredients

1 bx supermoist spice cake mix
1 c canned pumpkin (not pumpkin pie filling)
1/2 c butter, softened
get recipes @ goboldwithbutter.com
1/4 c milk
1 egg

FILLING
3 c confectioner's/powdered sugar
1 stk butter, softened
get recipes @ goboldwithbutter.com
1 pkg cream cheese, softened
1 tsp vanilla

Directions

1 Preheat oven to 375. Spray cookie sheets with cooking spray. In large bowl beat cookie ingredients on
medium until smooth. Using ice cream scoop (2 tablespoon size), drop batter two inches apart on sheet. Using damp hand, gently smooth out dough.

2 Bake 12 to 15 minutes or until set. Cool 5 minutes; remove from sheet to cooling racks. Cool
completely; about 15 minutes.

3 Make filling. Sift sugar into bowl and set aside. In second bowl beat butter until completely smooth
(no lumps remaining) and then add cream cheese and vanilla. Beat again until well combined and smooth, but do not over-beat or it will lose structure. (filling can be made a day ahead and stored in fridge tightly covered.

Let filling soften at room temperature before using).

4 For each pie spread about 1 generous tablespoon of filling on bottom of one cooled cookie. Top with
second cookie, bottom side down. Gently press cookies together until filling spreads out to edge of pie.
5 put pies in fridge for about 30 minutes to firm up before serving.

My Little Creative World: Added some bling to my Christmas trees

My Little Creative World: Added some bling to my Christmas trees: I looked at my recycled Christmas trees and I thought that they needed some extra flair and alot of color.  Since they all green from the sp...

My Little Creative World: Pumpkin Cheesecake Dip

My Little Creative World: Pumpkin Cheesecake Dip: I absolutely love pumpkin especially when I find creative ways to use it such as this decadent dip showing.  The picture with the dip served...

My Little Creative World: Pumpkin-Oatmeal Ginger Glazed Cookies

My Little Creative World: Pumpkin-Oatmeal Ginger Glazed Cookies: Remember I mentioned that I love pumpkin....hold on your hats.  That icing dripping along the sides the cookies, ooh my stars.  Why does it ...

Pumpkin-Oatmeal Ginger Glazed Cookies

Remember I mentioned that I love pumpkin....hold on your hats.  That icing dripping along the sides the cookies, ooh my stars.  Why does it have to be 11 pm here and I will go to bed thinking about those cookies. Anyway,  here the decadent recipe.

Ingredients:

1 cup Ready Mix (pie Ready) Canned Pumpkin
¾ cup White Sugar
2 Eggs, beaten
One 3.4-oz Box Instant Vanilla Pudding Mix
¾ cup Canola Oil
1 tsp Freshly Grated, peeled ginger
½ tsp Salt
½ tsp Ground Cinnamon
1 tsp Baking Soda
2¼ cups Flour
1 cup Rolled Oats
(for Chewier Cookies, add additional oats

Fresh Ginger Icing:

1 cup Powdered Sugar
1 tsp Freshly Grated, peeled ginger
½ tsp Vanilla
Milk

Directions:

1. Preheat oven to 350 degrees.

2. In large mixing bowl add pumpkin, sugar, eggs, pudding mix, oil, ginger, salt and cinnamon.

3. In another bowl combine baking soda, flour and oats, mix.

4. Add dry mixture to wet mixture, completely blend together by folding.

5. Drop cookie batter by spoonfuls onto nonstick cookie sheets, about 3 inches apart.

6. Bake 10-12 mins or until brown. Cooking time depends on size of cookies. Let cool on rack.

7. Make Icing: Combine powdered sugar, the remaining ginger and the vanilla. Add milk, a little at a time, to right consistency. The glaze should be thin enough to run off fork. Drizzle over cooled cookies.

Pumpkin Cheesecake Dip

I absolutely love pumpkin especially when I find creative ways to use it such as this decadent dip showing.  The picture with the dip served in the hollowed-out pumpkin is ingenius and what a clever thing to do.  I will definitely do this in the next few weeks.

Ingredients:

1× 8-oz pkg Cream Cheese, softened
½ – ¾ cup Sugar, to taste
1× 15-oz. can Pumpkin, not pie mix
1 tsp Vanilla
1 tsp Cinnamon
½ tsp Nutmeg
¼ tsp Cloves
1 Small Sugar or Pie Pumpkin, hollowed-out
Gingersnap Cookies or Graham Crackers

Directions:

Beat cream cheese and sugar until smooth, add pumpkin and beat well. Add spices, then adjust sugar to taste. Cover and refrigerate a few hours or overnight. Fill hollowed-out pumpkin with dip. If desired, sprinkle top with cinnamon-sugar and roasted pumpkin seeds. Serve with graham crackers or gingersnap cookies.

Added some bling to my Christmas trees

I looked at my recycled Christmas trees and I thought that they needed some extra flair and alot of color.  Since they all green from the spray paint and the dabs of green that I had touch up where the spray didnt get. I took my miniature ornaments and a base for one of the trees and added white fluffy blanket to where I placed the miniature ornaments.   I couldn't believe it when they were finished.  I had enough ornament to put under both trees and I took many pics of them.  I was beaming of my accomplishment, I was like a kid in a candy store playing with the ornaments doing this fun project.

Puttin on the Ritz

I made two decadent chocolately crispy treats from Ritz crackers. Who doesn't like Reeces Pieces, or the famous Peppermint bark that you make at Christmas time...??. I did both on Ritz crackers and that the results....well, you will have to make it yourself to believe me. I am not a baker myself, if there's a shortcut to anything sweet, I am all for it.

Line a cookie sheet with wax paper.
1 sleeve of Ritz crackers
1/2 cup of good semi-sweet chocolate (chips or baking bar)
Reeces pieces (1/2 bag crushed)
Peppermint candies (15 pieces, crushed)
Line a cookie sheet with wax paper.

Melt the chocolate in the microwave in 30 second intervals, and stir. Do this step until the chocolate melts.

With two spoons, put a cracker at a time on a spoon and have the bowl under it to catch the excess chocolate. Smooth the chocolate just on top of the cracker and put in on the cookie sheet. Do this for all the crackers.

Half of the crackers get the crushed Reeces Pieces and the other half get the crushed peppermint candy. Put the sheet in the fridge until the chocolate sets.

You can melt more than 1/2 cup of chocolate if desired, but is was more than I needed for 1 sleeve of crackers since the top of crackers is all you need.

My Fall Decorations

I absolutely love decorating my place for fall. Even it's small, the little things that bring colors of fall makes the small apartment homey. I bring out my colorful futon cover that has warm colors and I make some handmade crafts to decorate with. On the banister that's over the staircase I have a cute arrangement where I have two glass jars; has potpourri and lined with fall leaves.

On of the end tables I bought huge leaves at a craft store and placed them along with a pumpkin and a votive holder.  

I made my kitchen counter centerpiece which is a big colorful platter that has leave pattern and I put potpourri and leaves lined around the jar. I place a tea-light on top of the potpourri and tied a raffia ribbon around the neck of the jar.

Skiing Buddies

These cute penguins were made out of fruit cups (any brand) usually they come in (4-pack) that were inverted. The top cup was one glued to the bottom and the bodies were painted white and black to look like penguins. Then I painted on colorful scarves and sewed little caps from Christmas socks and the skis were made from pieces of cardboard that were drawn into a oval shape, painted and glitter was used for a shimmer effect. I really enjoyed making these "skiing buddies" as I call them.

Christmas tree from recycled material

It seems that I am posting either my crafts or recipes, but it's what we all here for, correct. I had a chance to do some crafts using recycled material and if I can say myself, I did a pretty darn good considering. I never wanted to use this phrase...but in all purposes what it is, toilet paper rolls. That right, I made Christmas trees out of strips of toilet paper or paper towel rolls. After I flattened the rolls, I marked 1/2 inch increments with the pencil to the end of the roll, then cut the strips. Then I sprayed all the strips with green paint (do this part outside) and let them dry. I went row by row and attached each strip to a cardboard cone that I made myself. Each row took about 8 strips and took 10 rows from bottom to the top... so there were 80. Depending on the size of the dimension of the tree. Then I went around with plain (Elmer's) glue and sprinkled faux snow randomly and then put white glitter on some branches. I made a circular base from cardboard and hot glued to the bottom and sprinkled more faux snow to it.

Angel wreath in white and silver

I love angels and collect them whenever I can. I have miniature angels that I used for this stunning wreath. I wrapped some elegant white and silver ribbon on a styrofoam form and glued miniature angels on top. I draped a long strand of pearly beads in variegated colors weaved in and out the ribbon. This wreath I am especially proud of because I love the combination of silver and white. I just can't decide where to put this lovely wreath.