Graham Cracker Toffee

Graham Cracker Toffee

Ingredients:

• 1/2 (14-ounce) package whole graham crackers
• 1 c. (2 sticks) unsalted butter
• 3/4 c. packed brown sugar
• 2 c. (12 ounces) chocolate chips
• 3/4 c. almonds

Method:

Preheat the oven to 350 degrees. Line a 10x15 inch rimmed baking sheet with foil and spray with nonstick cooking spray. Arrange the graham crackers with sides touching in the prepared pan, breaking to fit as needed. Melt the butter and brown sugar in a saucepan over medium heat, stirring constantly. Bring to a boil. Reduce the heat and simmer for 5 minutes, stirring frequently. Pour over the graham crackers to cover completely. Bake for 8 to 10 minutes, watching carefully to prevent burning. Remove from the oven. Let cool until the brown sugar mixture quits bubbling. Sprinkle chocolate chips evenly over the top. Let stand for 2 to 3 minutes or until softened. Spread the chocolate over the surface. Sprinkle with the almonds. Cool to room temperature, then chill in the refrigerator. Remove the foil and break the toffee bark into pieces. Place in a covered container and store in the refrigerator.

Recipe from Salt to Honey: Recipes for Great Gatherings…a new cookbook by the Junior League of Salt Lake City. www.salttohoney.org

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White Chocolate Brownies

{Recipe & pic from} Today's Mama Portland Mama

White Chocolate Decadence
Get the Recipe HERE

http://portland.todaysmama.com/2011/06/white-chocolate-decadence/

CHIK FIL A NUGGETS

{recipe & pic from} My name is snickerdoodle

Sweet Chicky Nuggets

2 skinless and boneless chicken breasts

1 cup milk

1 egg

1 1/4 cups flour

2 TBSP powdered sugar

2 tsp salt

1 tsp pepper

peanut oil (is best) or canola oil

In a medium bowl whisk the egg and stir in the milk. Trim any fat away from chicken. Cube chicken into bite size pieces. Place chicken in milk mixture,and cover. Let it 'marinate' for 2-4 hours in the fridge. This will make the chicken very nice and tender. In a gallon size resealable baggie combine flour, powdered sugar, salt and pepper. Seal and shake to combine. Place about 2 inches of oil in a medium deep pot. Over medium high heat (more towards the high side) heat oil until hot. If using a thermometer let the temperature reach 375°. If you don't have a fancy gadget like most people, I always test my oil by dropping a few drops of water into it. You want it to sizzle and not pop too much. Adjust your heat if necessary. Using a fork or tongs remove cut chicken from milk mixture and place in the flour mixture. Seal and shake until nuggets are completely coated. Place about a 6-8 nuggets into hot oil and let them cook until golden brown, turning half way through once the edge of your chicken starts to turn white. About 1 minute each side. Always double check to see if any chicken you make is cooked through. I always just make a tiny cut to see if it's pink. Remove and drain on a paper towel. Repeat until all nuggets are cooked. Serve with your favorite sauce! I will let you in on a secret that only my bestest friends know...I ALWAYS eat my nuggets with honey! Always.

Night Owl S'mores treat

 

Night Owl S'mores Treat

{recipe & pic from} The Sisters Dish

Ingredients:
9 cups honey graham cereal (like Golden Grahams)
3/4 cup corn syrup
3 T butter
11-1/2 ounce package milk chocolate chips
1 t vanilla
3 cups mini marshmallows

Directions: Grease a cookie sheet butter. Measure 9 cups of honey graham cereal in a large mixing bowl. In a medium saucepan over medium heat, combine corn syrup, butter and milk chocolate chips. Stir constantly until chocolate chips are melted and ingredients are combined. Remove from heat and stir in vanilla. Pour over cereal and stir quickly until cereal is coated with chocolate. Stir in the marshmallows. Pour mixture onto cookie sheet and using a slightly damp hand, press into pan. 

This recipe needs to be made and eaten the same day. Otherwise the cereal gets soggy the next day.

Cake Mix Cookies

{Recipe & pic from} Stephanie cooks
Source: All Recipes

Ingredients:
1 (18.25 oz.) box cake mix
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips

Directions: 
1- Preheat oven to 350 degrees F (175 degrees C).
2-In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. (It was a bit crumbly for me so I used my hands to really mix it well- it's not as smooth as typical dough.)
 3-Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.
4- Bake for 10 minutes in the preheated oven.  Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Butterfinger Blondies

{Recipe & pic from} Six Sister's Stuff

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.

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)

 

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

Preparation time: 5 minute(s)