Instant Pot Buffalo Wings

I got a new Instant Pot for Christmas from my sons.  If you don't know what one is, it is an electronic pressure cooker.  I'm just getting the hang of using it.

Since we had a MAJOR snowstorm here in NJ yesterday, (we got almost 2 feet of snow!,) and my guys were outside all day clearing out snow from the neighborhood, I decided to try to make

Buffalo Wings in my Instant Pot!

I think they came out GREAT!

************************************

I had made the DELICIOUS Honey Bourbon BBQ Wings from The Kitchen Whisperer a few weeks ago, (they were GREAT! you have to try them too!!) so I wanted to see if I could make Buffalo Wings in the Instant Pot too!  After searching Instagram, I didn't find any that looked interesting (or easy!) so I decided to "Wing it" on my own!!

First I marinated the wings in the sauce I made up for about 4 hours

Then I added them to my Instant Pot, turned the manual setting to 10 minutes, and let them cook!

Here is how they looked after cooking.

I then removed them and put them on a non-stick foil lined baking sheet, 

and put them under the broiler, for 5 minutes on each side.

* I also turned the Instant Pot up to Saute' and let the sauce reduce for about 10 mins, adding 2 tablespoons of cornstarch mixed with 2 tablespoons of water - at the end.

Next, I dunked each one in the thickened sauce, and flipped them over on the tray, then back under the broiler for 5 more minutes and......

BAM!! - They were a HIT!

Here is the recipe  - Let me know if you try them.  

I think I will be making them again for Super Bowl Sunday!!

ENJOY!

Ingredients

·         4 lbs wings

·         1 1/2 cups Hot Sauce ( I used Frank's)

·         3/4 cup water

·         1/2 cup Apple Cider Vinegar

·         2 Tbl Worcestershire

·         2 tsp smoked paprika

·         1 tsp chipotle or cayenne * Less for less hot!

·         2 Tbl sugar (white or brown)

·         2 Tbl honey

·         3 Tbls Ketchup

·         1 tsp salt

·         1/2 tsp black pepper

·         3 tsp Garlic Powder

Instructions

1.     In a bowl big enough to fit the sauce and wings, whisk together all ingredients until combined

2.     Pat dry the wings, and add to bowl.

3.     Let wings marinate @ 4hrs.

4.     Add the wings and sauce to the Instapot Pressure Cooker

5.     Lock the lid down and set it to High pressure, 10 minutes.

6.     When the 10 minutes is up do a quick release.

7.     While the quick release is relieving pressure, place the oven rack in the middle. and line a rimmed pan with non-stick foil.

8.     Gently remove the wings from the pressure cooker with tongs and place on pan. I had about 40 wings.

9.     Set the pressure cooker to Saute'.

10.  Place the wings in the oven and broil for 5 minutes each side.

11.  While the wings are in the oven stir the sauce until thickened ~10 minutes, adding 2 Tbls of Cornstarch mixed with a little water to help thicken.  Remove from Instapot, and put in a deep bowl.

12.  Remove the pan from the oven and dunk each wing in the sauce, and turn them over, when putting them back on the pan.

13.  Return to the broiler for 5 minutes until they are charred and crisp.

14.  Serve with your favorite dressing and the extra sauce.

Sometimes its not all about paper....

While I love scrapbooking, I also love to cook!  It is another way I can create and be inventive.  I love making up recipes that I "taste" in my mind before they become a reality, and I think that 98% of the time, my "concoctions" come out the way I planned them!

My oldest son eats a Vegan diet, and I try to cook something that both he, and the rest of the family will eat as often as I can.  When I saw this big box of Black Bean Pasta at Costco a few weeks ago, I thought it would be a great healthy way for all of us to enjoy pasta, and get lots of great protein and fiber while we were at it.

Well, black beans make me think Mexican, so I FIRST took a block of Extra Firm Tofu and pressed it in a colander between paper towels, and with a heavy pot on it to squeeze out much of the water.  I let it sit for @ 1 hr that way, then diced it up in @ 1/2" cubes.  I then blended the following spices:
1 Tablespoon Garlic Powder
1 Tablespoon Chili Powder
1 Teaspoon Cumin
1 Teaspoon Coriander
1/2 Teaspoon Cayenne Pepper
1 Tablespoon Smoked Paprika 
Salt and Black Pepper
I tossed the Tofu with the spice mixture then put it in the refrigerator for @ 2hrs.

When ready to prepare dinner - Add a little Olive Oil to a deep saute pan and add the Tofu.  Stir and cook until some of the sides are a little crispy - remove from pan and set aside.

To make the sauce - add a little more Olive Oil to the same pan with the left over seaonings and Saute the following:
1 Large Onion - finely chopped
1 Large Red Bell Pepper -1/2 finely chopped, 1/2 coarsely chopped
1 Med. size Jalapeno Pepper - NO SEEDS, finely chopped
3-4 Cloves of Garlic -finely chopped
2 Teaspoons Garlic Powder
2 Teaspoons Chili Powder
1/2 Teaspoon Cumin
1/2 Teaspoon Coriander
1 Teaspoon Smoked Paprika 
Salt and Black Pepper


Once they are translucent / soft, add:
1/4 Cup Balsamic Vinegar
(1) 14.5oz Can of Diced Tomatoes - not drained
(1) 11oz Can (drained) of Green Giant Mexican Corn (with peppers)

Let it all simmer on low to reduce some of the liquid - if needed -thicken with a little arrowroot or cornstarch.  Then add the Tofu that you set aside.

Now cook the Black Bean Pasta according to the directions - I used about 3 handfuls - ( it came in a big box with just one big bag -so I guessed how much for 4 servings - we ended up with enough for tomorrow night too!)
I only cooked it for 7 mins - then drained it and rinsed it with cold water.

I then added @ 3 Tablespoons of fresh chopped Cilantro to the sauce and tossed it all together in a big bowl - sprinkling a little more chopped Cilantro on top.

We all enjoyed it and are looking forward to leftovers tomorrow!

*Disclaimer - This Black Bean Pasta is NOT a substitute for regular pasta - if you try that, you will probably be disappointed. While it does not have a strong black bean flavor - does have a different texture than regular pasta.  I've done some research on Pinterest, and hope to try a version of shrimp scampi with it, and maybe a roasted butternut squash version too!  Stay tuned....  :-)

Thanks for stopping by, let me know if you try this -or if you have any other ideas!

((HUGS))
~Sherri

What's for Dinner?

So this post has nothing to do with paper or scrapbooking -but from time to time I've been know to share a recipe or two -as I love to cook (almost ) as much as I love to scrap.  I guess it's just the whole "create" thing!

Tonight I made Tilapia with a fresh tomato, avocado, white bean side dish.  I had a similar version of this as a special at a local restaurant a few months ago, and couldn't wait to make it myself.

Here is a picture .... doesn't it look yummy?!! 

 

 

It's sooo easy to make and I just love the "freshness" of it -  here is how I made it - you can add/subtract whatever you would like and I'm sure it would be just as good:

 

Ingredients:

Olive Oil

1-1.5 Vidalia Onions

4 cloves Garlic

1 lg can Canellini Beans - drained

@ 8-10 small tomatoes

Fresh Basil

Fresh Parsley

1-2 ripe Avocados

Season with Red Pepper Flakes, Granulated Garlic Powder & Salt and Pepper

Tilapia Filets

Smoked Paprika

 

Saute the Vidalia Onion in a little olive oil

When just soft - add 4 cloves of minced garlic, along with 1 large can of white / Cannellini beans (drained and rinsed.) along with salt, pepper, garlic powder and hot pepper flakes.

Add a little more olive oil if the pan seems too dry.

Cook until garlic is just soft - you do not want the beans to get mushy.  Turn off heat.

 

Meanwhile cut up some small plum or grape tomatoes ( I was lucky enough to be able to go nextdoor to my Dad's garden and pick some right off the vine!)  I probably used @ 8-10 of them that were a little smaller than a golfball.  Next cut up / chop the basil and parsley together, and cut the avocados into cubes. Hold all of this together until fish is almost done.

 

In another skillet -heat a small amount of olive oil.  Season the Tilapia on each side with Salt, Pepper, Garlic Powder and Smoked Paprika.  Add to hot pan and cook on each side until fish is done/flaky.

 

While fish is cooking - @ 1/2 way through, right before you flip it over - Turn the onion/beans back on, and add the tomato/avocado/herb mixture to the onions and beans and stir lightly until heated and incorporated.  Serve with fish when done.

 

That's it!  Let me know if you give this a try! Add a comment below if you do - I'd love to hear from you and I hope you ENJOY!

 

 

((HUGS)) ~ Sherri

 

 

 

 

 

No Bake Banana Split Ice Box Cake....

"You had me at Banana Split!"  my friend said when I told her I was making this - LOL!! - LOVE you Janice!

HAPPY MEMORIAL DAY EVERYONE!!!

First, before I share this delish dessert with you -  I'd like to say  - May God Bless ALL the men and women of our USA Armed Forces who have served, who are serving, as well as the families of those who have made the greatest sacrifice for our FREEDOM!  THANK YOU!

Now, just in time for your Holiday Celebration tomorrow - here is "MY TAKE" on a recipe that I found on Pinterest  ( Please feel free to "Follow Me" there - just search for shercara under pinners! )

I made this for a Scrappy Get-together at my favorite LSS Store this weekend - Scrap-a-Doodle Doo, Ramsey, NJ, and it got RAVE reviews from the ladies!

ENJOY and have a great Memorial Day!

 

Banana Split No Bake Cake

Yield: 12 to 16 servings Prep Time: 30 minutes
**SET TIME - 4 hrs or over night

Ingredients:

For the Crust:
2 cups CRUSHED Nabisco Famous Chocolate Wafer Cookies - or graham cracker crumbs -or crushed Vanilla Wafers
½ cup butter, melted
For the Cream Cheese Layer:
12 ounces cream cheese, at room temperature
¼ cup granulated sugar

2 teaspoons Vanilla Extract
8 ounces COOL WHIP Whipped Topping
For the Fruit and Toppings:
3 to 4 RIPE bananas, sliced
1 (20-ounce) can crushed pineapple, drained well
16 ounces FRESH strawberries, hulled, and sliced
8 ounces COOL WHIP Whipped Topping
½ cup Pecans or Walnuts, chopped
Chocolate syrup - or Caramel syrup -or BOTH!
Maraschino cherries (drained well)

Directions:

1. Grease a 9x13-inch baking dish; set aside.
2. In a medium bowl, combine the cookie/ or graham cracker crumbs and melted butter, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer.
3. In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the COOL WHIP until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
4. Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
5. Cover with the COOL WHIP, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate and/or caramel syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight.

 

Jot me a comment and let me know if you try it!

All the best to you and yours -

((Hugs))~ Sherri

Peep Madness!

'Tis that time of year again and PEEPS are everywhere!

 

Some people actually admit to "not being a fan" while others, like my Dad, never met a PEEP he didn't like!!  ( Especially if you poke holes in the wrapping and let them get a little stale!)

 

A good friend gave me an idea today, PEEP INFUSED VODKA!!

It just SCREAMS Easter FUN!!

(Well okay, not really much to do with Easter - but hey,

Vodka + anything = FUN!) 

 

So....  I stopped on the way home from work and purchased my "supplies!"

 

Here is what you will need:

 

PEEPS, VODKA, WIDE MOUTH JAR!!  ( Jar is courtesy of my Dad!)

 

Here is what you do:

 

SHOVE THE PEEPS IN THE JAR -

 

I made sure they were all facing out - they look so cute don't they!

I decided to layer 2 colors and used 2 boxes of PEEPS in a

1 QT Jar

**NOTE -the PEEP colors will blend - so I will probably have an orange colored vodka.  Keep this in mind when mixing PEEP colors!

 

 

NOW ADD VODKA to cover, seal and put in the fridge!

 

 

Here you can see the liquid is already turning orange. According to all reports on line - this should sit for a few days and should yield a sweet marshmallow flavored vodka   - I wonder what the PEEPS will taste like???

 

I'll comment here and let you know in a few days!

 

WISHING YOU and YOUR FAMILIES a

VERY HAPPY EASTER!

 

 

New Recipe - then I'll be back to scrappin' :-)

Hi there everyone!  I made these great salmon steaks for dinner tonight and want to share on more recipe with you.  I know if you are like me, you are always looking for something new, different and EASY to make for dinner!! 

I called it Marinated and Baked Brown Sugar and Spice Salmon So here you go...

I'm not really a big fan of salmon - I would never order it out - because there are too many other things that I like better, but I know it is good for you - OMEGA something or other - right?  and my family likes it - so I try to make everyone happy -

I bought these 5  @ 2 1/2" wide pieces of salmon - I had the butcher at the supermarket slice them for me - and had him leave the skin on - YUCK - I know - but you need it to :
a. hold the flaky fish together when marinating and  cooking and
b. I think it must give it some flavor when cooking too.

SO - I rinsed them off, patted them dry - and then put them in a deep container and mixed up the following marinade -

OKAY - so here is my problem - (well, it is kind of yours actually) because I don't really like to be bothered actually measuring stuff - so - the quantities below are "guestaments" but don't stress over it -just go with it -  I'm sure yours will turn out fine -

I mixed -
@ 2 T granulated garlic powder
@ 1 T powdered ginger ( use grated fresh if you have it)
a couple of twists of black pepper from the pepper grinder
3/4 C of a Teriyaki Marinade - you could probably use soy sauce here too
1 1/2 Cups fresh squeezed orange juice

I poured this over the fish (skin side up )and added the 3 large orange slices on top - then marinated overnight.

The next day - Preheat oven to 375 degrees

I put a piece of parchment paper, in a 9 x 13" pan and sprayed it with cooking spray.  Place the fish in the pan skin side down.

In a small cereal like/size bowl - I made a Brown Sugar and Spice "rub"

@ 3/4 C Brown Sugar -I used dark and did not pack it down
@ 2 T granulated garlic powder
@ 2 T Mrs. Dash Mediterranean Seasoning - or anything like it
@ 1 T powdered ground ginger
@1 1/2 T of seasoned sea salt that we brought back from Hawaii - I would just substitute any good sea salt here
@ 1 T Smoked Paprika - *okay - if you don't have this - BUY IT - it is awesome -adds a great smokey flavor and not spicy.

** You could mix all this the night before too - to save you time after work**

Mix all together and sprinkle over each piece of fish until the tops are well coated

Bake fish at 375' for 10-13 minutes -depending on how thick your fish is.

ENJOY!!

PLEASE - I'd love it if you took a minute and came back here to let me know if you made this and if you enjoyed it!


Bon Appetite!

((HUGS)) ~ Sherri

My 201st Post!!!! Recipe Included!

WOW!  I started this blog back in January of 2010  - and I can't believe 3 years have gone by - and this blog has received almost 27,000 hits!  Over 5000 of those are for my Snowman Tic Tac holder - and they are from all over the world!!

I now have 84 followers - and I THANK YOU all for joining me on my bloggy journey.

I began posting to pass along tips, hints, inspiration, on my scrapy projects, as well as info on the classes that I teach at my local scrapbook store SCRAP-A-DOODLE-DOO, in Ramsey, NJ.  Besides scrapping, and now mixed media projects, I love to cook, and to share my recipes with you.

So - for tonight's post - I am going to share what I made for dinner today. It was cooking while I was teaching my Birthday Explosion Box class at "THE DOO"  (see below!)-- I LOVE my new EMERIL Crockpot!!

So - on to dinner -  I saw this recipe on Pinterest - I LOVE Pinterest - please click on the link on the top right of my blog to go to my boards and feel free to follow me there too!  I tried to search back to see where this recipe originated - and got as far as The Fabulous Food Blog  I'm not sure if this is the creator of the recipe -but I've tried to give credit where credit is due!

So - it is called a "Mississippi Roast"  I used an @ 3 pound boneless chuck roast. The instructions are a little different that what I did - Instead of sprinkling the roast - I mixed the dressing and gravy mix together and dredged or coated the meat with it -then poured any excess on top of the roast after it was in the crock pot.:

Put chuck roast in crock pot, Sprinkle with or dredge it with

1 pkg Hidden Valley ranch dressing (*I had my hubby get this for me at the store - and he brought home the same -but "Dip Mix" - I used it anyway.)

And McCormick Au Jus mix, (*oops!!  I forgot this was part of the ingredients - and only had a pack of Knorr Brown Gravy on hand - used that instead too!)

Add ONE stick of butter on top - ( Yes you read that correctly - not sure why - but it worked)

And 5 or 6 pepperoncini peppers on top( Yes, leave the stems on!)

DO NOT ADD WATER or anything else.

Cook on LOW for 7hrs

Here is how it should look:

Now close the lid and let it cook -  after 7 hrs - it should look like this:

All but one of the peppers went for a swim! LOL!

Here it is when put on the plate ( shh, I snuck a piece off the left side - don't tell!)

I took the "drippings" that were left in the crock pot, added them to a small pot on my stove, mixed @ 3-4 teaspoons of cornstarch with 1/4 Cup cold water - and added it to the pan, stirring until the gravy is thickened.

Pour a little gravy over the meat and serve!

This was a HIT here at my house !!

I'd suggest serving it with mashed potatoes or noodles - as the GRAVY was great!  We had green and yellow beans with ours. I think next time I will try adding potatoes and carrot chunks when cooking.  We gave this a BIG THUMBS UP!!

If you give it a try -please leave me a note below - I'd love to hear from you!!

ENJOY!!
 ((HUGS)) ~ Sherri

Christmas Breakfast Recipe

'Tis the season for sharing - and eating!  I want to share a YUMMY French Toast Casserole that I have made in the past.  It was served to us at Bed and Breakfast in Pennsylvania many years ago and is really REALLY good! ( I tweeked it a bit, over the years, and everyone loves it!)   I'm sorry, but I don't have a picture of it.   My sister-in-law asked me for the recipe, so I thought I would share it with you too!


Overnight FRENCH TOAST CASSEROLE
9 x 13" glass pan  Oven 330 degrees for 50-55mins

(1) lg loaf of cinnamon raisin bread, cut into 1x1" squares -enough to fill the pan to the top
(2) 8oz pkgs of cream cheese -softened
(1 1/2) sticks of butter
(1)  Cup Maple Syrup (divided )
(10) Large Eggs
(2 3/4) Cups Half and Half
(2) teaspoons vanilla
Cinnamon Sugar *made with 1 Tablespoon cinnamon & 3/4 C white sugar

Spray glass pan very well with cooking spray.  Mix cream cheese, butter and 1/2 C of the maple syrup until smooth.  Place 1/2 of the cut bread into the prepared pan.  Drop, by spoonfuls, half of the cream cheese mixture over the bread and sprinkle with half of the cinnamon sugar.  Cover with the remaining cut bread, and drop the remaining cream cheese mixture over the 2nd bread layer -being careful not to place it on top of the mixture you dropped on the first layer.   Mix the eggs, vanilla, remaining 1/2 C maple syrup and half and half together and pour over ingredients in the pan.  Sprinkle with the remaining cinnamon sugar.  Cover and refrigerate over night - at least 7-8 hrs.  Bake uncovered 330 degrees for 50 -55 mins.  Enjoy with extra maple syrup.


ENJOY!!

Wishing you and your family a very Merry Christmas!

((Hugs)) ~ Sherri

Salted Caramel Cheesecake Shooters

Okay - I've teased some of you enough with the close up shot on my Facebook page

DISCLAIMER: These are little plastic cups that I had laying around, that happened to say Starbucks -these have nothing to do with Starbucks or coffee. They were just the right size - and a spoon fit in them nicely.

- So ... here is the post that I promised!

I have this new "addiction"  SALTED CARAMEL!  Well, it is not really all that "new" as it all started back in September 2011, when Hubby and I went to Walt Disney World, and I had my first taste of it at the Karamell-Kuche!  ( Not sure how you pronounce the 2nd word  - but Karamell I know!)

This AMAZING PLACE is located in EPCOT, in the Germany Pavilion  - Don't miss it!!



REALLY! How are you supposed to choose!!!?????



Well, Hubby and I opted for a Bullseye (His) and me (say it with me without drooling) a Dark Chocolate Salted Caramel!! YES!!

Excerpt from Shades of Salty Caramel : It was a hot and hazy day in EPCOT. After making our purchases,  we sat on a bench overlooking the lagoon. I remember taking my first bite and the carmel stretched from my lips to the candy, and then stuck to my chin. I was not ashamed to stick my tongue out and lick my lips and try to reach the sweet sticky caramel I found there.... I savored the little morsel's sweet yet salty goodness by taking my time (about 4 bites) and licking the dark salty chocolate off my fingers in public, in broad daylight!

Okay - now back to your regularly scheduled blog post....

So -I saw this pin on PINTREST and it brought me to a Blog called In Katrina's Kitchen. If you click on the name - you will go there too (check it out - A-mazing stuff!) - but please wait until you are done reading below, as I TWEAKED the "recipe" a little bit  ( THANKS Katrina for the inspiration!) 

Here are the Ingredients I used:

*No-bake cheesecake filling
(I used Philadelphia Brand in the dairy section by the cream cheese)

*Caramel sauce (Smucker's Sundae Syrup)

*Sea Salt ( OOPS!! not in photo - I used Cerulean Seas Course Crystals)

*Crushed Ginger Snap Cookies

*Rolos candy (optional)

Instructions:

1. Crush the cookies in a baggie, (1 per shooter)

2. Spoon cheesecake into a piping bag or large Zip Lock bag, and cut off the tip

3. Spoon just enough cookie crumbs into each cup - just to cover the bottom

4. Drizzle the Caramel Sauce along the sides of the cup, turning as you go, and then on top of the cookie crumbs

5. Sprinkle with a pinch of Sea Salt

6. Add a layer cheesecake, and repeat until you reach the top of your glass/cup -ending with Cheesecake.

7.Garnish with a little more caramel, salt and a Rolos candy (mini) cut in half, if desired.

8.Keep chilled until ready to serve.

I would say you could get at least 20 out of a the container of Cheesecake filling as shown - depending upon the size of your cups.

These are VERY RICH - so and the small size is perfect!  ENJOY!!

Leave me a comment if you try them!


((HUGS)) ~ Sherri

Hey Mom, What's for dinner?

Here is what I made for dinner last night - it was really good!

"Semi- Homemade" Kung Pao Tofu Stirfry

Here is how you can make it too -  ( and if you can't do Tofu  - use boneless chicken!)

This made @ 4 servings.

Ingredients:

Olive Oil and Sesame Oil to stirfry in

1 pack of extra firm Tofu - pressed and well drained - cut into @ 1" cubes


1 Large Onion - cut into 1" pcs

@ 3 -4 Cups FRESH cut up veggies ( I bought a pack from the produce dept at my local supermarket - it contained bokchoy, red and green peppers, onions, celery, carrots) *feel free to us whatever you have on hand or like.


@ 3/4 C Chunky Peanutbutter

2 Tablespoons Rice Wine Vinegar

1 Teaspoon Red Pepper Flakes

3 T plus 1/4 C Soy Sauce

1 pack of Annie Chin's Kung Pao Noodle Bowl  ( that's the "Semi" part!)

I browned the tofu cubes in some olive oil, sesame oil and added @ 3 T of soy sauce - along with some sesame seeds that I had on hand. I removed them from the pan added a little more of the oils, and then stir fried the onions and the rest of the pre-cut fresh veggies. 

While they are cooking - prepare the Noodle Bowl as directed - EXCEPT - cut the noodles in 3rds before heating - and DO NOT DRAIN the 1 Cup of water after cooking.  Instead - ADD the Sauce pack and the Peanut butter to the bowl and stir until blended

When the veggies are tender crips - don't over cook - add the Vinegar, 1/4 C Soy Sauce and the pepper flakes, then add the mixture in the noodle bowl.  Stir and let simmer until flavors blend, and sauce thickens a little.  Put into your serving bowl and sprinkle with peanuts that come in the package with the noodles.

A great addtion would be some water chestnuts, and scallions - (but I didn't have these on hand.)


I hope you give it a try!  It's a quick and easy work night meal!
 
Thanks for stopping by!~Sherri

PS - how do you like my new BLOG design?!!

Christmas Crack!

OK  - this is an easy, simple recipe - which is a good thing, since once you make one batch - you'll be making another in no time - so maybe just do what I do, and double it from the start!

I named it "Christmas Crack" because...

1. It is Addicting - like crack!
2. That is what you do to it!
3. You can only make it once a year because it is FAR from no-cal and you may just eat it ALL!  LOL!

So - now that you have been properly forewarned -

Here is the single recipe:

Preheat oven to 400 degrees

INGREDIENTS:
35 Saltine Crackers ( I use the regular ones with the salt on the tops)
1 Cup Butter ( 2 sticks)
1 Cup Dark Brown Sugar (packed)
2 Cups Semi-Sweet Chocolate Chips (1 Bag)
3/4 C Chopped Nuts - I used Walnuts - you can use Pecans too
Red & Green colored sugar

Line a jelly roll pan ( aka -cookie sheet with edges ) with NON-STICK aluminum foil ( I used a large pan -so I used 2 pieces of foil that I folded /sealed where they joined across the middle (shorter length of the pan)  * Make sure you cover those little sides of the pan too - it will make this much easier in the end!

The recipe calls for 35 Saltines - well - I use bigger pans - and mine fit about 43 crackers -
FYI *** Did you know that Saltines are NOT perfectly square - AND that it makes a difference which direction you lay them in, so you can fit them edge to edge. Hmm - ya learn something new everyday!

SO - cover the foil pan with a single layer of Saltines - however many fit - edge to edge - if you have to break a few to make them fit - then go ahead and do it!

Next in a saucepan - bring the 1C Butter and 1C Brown sugar to a BOIL ( stop stirring once it starts to boil) Let the mixture bubble and boil for 3 minutes - DON'T LEAVE THE STOVE at this point -make sure it doesn't BOIL OVER!

Immediately POUR the bubbling sweetness OVER the Saltines - spread it out as evenly as possible with a spatula.  ( DON'T LIKE THE SPATULA - you WILL BURN your tongue - TRUST ME!)

Put the tray in the oven and BAKE for 5 - 6 minutes - It should all be a tray of bubbly gooey goodness before you take it out.

Immediately and EVENLY - sprinkle the bag of Chocolate Chips over the crackers.

Wait 3 - 4  minutes then EVENLY spread the melty chocolate goodness from edge to edge.

Quickly sprinkle the chopped nuts, and then a little of the RED and GREEN sugar sprinkles if desired.

Cool for @ 30 mins on wire racks - then transfer to the pan to the refrigerator to cool completely.

Once cold and set - peel off of foil and BREAK - OKAY - CRACK it into small pieces.  KEEP IN A COOL PLACE.

Betcha can't eat just one!  ENJOY!! ~ Sherri

Thankful & Grateful plus Pies!

As I reflect on all the many things I have to be Thankful for this Thanksgiving, a loving family and good health are at the top of my list.

I am grateful for the many blessings that we have too, like a warm home, good food, wonderful friends, and love for each other.  We are also so happy that our Uncle Bob is doing well after major surgery, and pray for his continued recovery. 

Today was a relaxing and enjoyable day, and I am thankful we were able to spend it with my parents ( aka. Meem & Pop)  After dinner, Nick, Jake, Meem & I played RockBand 3 together, while Phil and Pop just shook their heads. Then Meem and I played 2 games of Scrabble, while the guys watched football.  Then it was time for dessert - I made 5 pies for the 6 of us LOL!!  They all sounded so good, and they were!  I'll share some photos and recipes here with you - so you can try them too!

First up - since my oldest son Nick is a Vegan - I had to make him an
EASY CHOCOLATE TOFU "CREAM" PIE
no photo here - but it was really good!  - REALLY!!
Even Jake tried it and proclaimed it was "not bad!"
(This would be great for someone with milk allergies too)

INGREDIENTS:
1 9" prepared graham cracker crust ( I used chocolate)
1 pound soft silken tofu
1/2 C unsweetened cocoa powder
1 C white sugar
1 Teaspoon vanilla extract
1/2 teaspoon cider vinegar

DIRECTIONS:
1. Preheat oven to 375 degrees
2. Blend tofu in the food processor until smooth. Add cocoa, sugar, vanilla and vinegar and blend until combined. Pour into prepared crust.
3. Bake in preheated over for 25 minutes
4. Refrigerate for at least 1 hr  - or overnight
Serve with non-dairy whipped topping
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Next up: CRANBERRY PECAN STREUSEL PIE ( this actually is vegan too -but not intentionally!)
This pie is "a little" tart - well maybe a little bit more than "a little" but it's made with cranberries, so it is supposed to be!!  -This would be good with vanilla or butter pecan ice cream!

INGREDIENTS:
1 1/2 bags ( 18 oz) whole fresh cranberries, washed and drained
3/4 C white sugar
1 whole large apple ( mac, granny smith, rome) peeled, cored, quartered
1/4 C all-purpose flour
2 teaspoons nutmeg

1/2 C packed brown sugar
1/2 C chopped pecans
1/4 C all-purpose flour
1 teaspoon nutmeg
2 T butter flavored shortening

1 single pastry for a 9 inch single crust pie

DIRECTIONS:
1. Chop berries and apple in the food processor - add to a large bowl, and combine with the sugar and 1/4 C flour and 2 teaspoons nutmeg.
2. Mix chopped pecans, brown sugar, 1/4 C flour, 1 teaspoon nutmeg and shortening with a pastry blender. The mixture should be crumbly. Sprinkle over pie.
3. Bake at 350 degrees E for 45 minutes or until bubbly and browned.  Cool before serving.




Cranberry Pecan Streusel -upper left, Sour Cream Raisin-top right, Pumpkin bottom

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*** New Family Favorite:
SOUR CREAM RAISIN with a BROWN SUGAR MERINGUE !
and YES!  it was as good as it sounds and looks!!

INGREDIENTS:
1 (9 inch) pie crust - BAKED - (do this first!!)
4 1/2 teaspoons cornstarch
1 1/8 cups white sugar
1/4 teaspoon salt
3/4 teaspoon ground nutmeg
1 1/2 Cups sour cream
3 egg yolks, beaten
1 1/2 Cups raisins
1 tablespoon lemon juice
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons brown sugar
1/2 teaspoon vanilla extract

DIRECTIONS:
1. preheat oven to 400 degrees
2. In a medium saucepan, (not over heat) mix together the cornstarch, white sugar, salt, nutmeg. Mix in sour cream. Add egg yolks, raisins, and lemon juice. Stir until thoroughly combined.
3. Cook mixture over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into baked pastry crust/shell.
4. In a large glass or metal bowl, beat together egg whites and cream of tartar until foamy.  Add brown sugar 1 tablespoon at a time, continuing to beat until whites are stiff and glossy. Beat in vanilla extract.  Spread evenly over raisin filling, sealing meringue to crust edges.
5. Bake in preheated oven for @ 10 minutes, until delicately browned.



Sour Cream Raisin Pie with Brown Sugar Meringue

NEW this year on our Thanksgiving table - was TOFURKEY!

This was Nick's first Thanksgiving as a VEGAN - so I made sure he wasn't left out!
This actually tasted pretty good!

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AND..... It wouldn't be THANKSGIVING without Lily "helping" Pop carve the Turkey!!

She is always right there to help "clean-up" any turkey scraps that might accidently "fall"  on the floor! LOL!

I hope everyone had a happy and blessed Thanksgiving!

THANK YOU - for stopping by!

Sherri