Pine Bark Christmas Candy

This is my new favorite Christmas Candy. I was looking for Christmas Candy recipes on the web that would be quick, easy and yummy and I found this one! It is definitely ALL three!!!

Saltine Crackers (approx. 24)

1 Cup Brown Sugar

1/2 lb. Butter (2 sticks)

12 oz. Pkg. Chocolate Chips (I also used the White Chocolate Chips on some)

1. Preheat oven to 400 degrees.

2. Line cookie sheet with aluminum foil.

3. Cover bottom of pan with a layer of saltine crackers.

4. In sauce pan on stove combine 2 sticks of butter with 1 cup of brown sugar over medium heat. Stir continuously until butter melts. Boil mixture 3 minutes, stirring constantly (mixture will thicken).

5. Pour mixture over crackers.

6. Put in oven and bake for 7 minutes.

7. Remove from oven and sprinkle 12 oz. pkg. of chocolate chips over crackers. The chips will melt and then you can spread the chocolate with a knife evenly.

8. Put in freezer to firm up and then peel off foil and break into pieces.

ENJOY!!!

Sweat Pea's Chicken Chili

The snow falling on Tuesday made me hungry for soup. I searched through all kinds of cookbooks for a recipe that I had all the ingredients for. I was unsuccessful and since I wasn't able to run to the store since both boys were napping, I threw several ingredients together that I had on hand and came up with what I will call...Sweet Pea's Chicken Chili. Brad is not crazy about chicken but he said it was a keeper!

2 T. Butter

1 C. Chopped Onion

1 C. Chopped Green Pepper

2 Garlic Cloves Minced

4 1/2 C. Shredded Chicken

2 Cans Stewed Tomatoes

1 Can Kidney Beans (drained)

1 tsp. Chili Powder

1 tsp. ground cumin

1 pkg. Ranch Dressing Mix

1 pkg. Taco Seasoning Mix

8 oz. Block of Cream Cheese

Saute onion, green pepper and garlic in the butter. Add all ingredients except cream cheese and bring to a boil. Reduce heat and add the cream cheese and let it melt slowly in the soup. Serve with green onion and cheese sprinkled on top. Brad put picante sauce on his too.

Raisin Cream Pie

Yesterday was Papa Truitt's Birthday and I knew one of his favorite desserts was Raisin Cream Pie. I also was looking for a dessert that was gluten free that Mema Truitt could eat. I searched through all my cookbooks and found one! I made it and it is so yummy!!! I will be making again soon! 

1 c. raisins 

1 c. sugar 

1 c. water 

1/3 tsp. salt 

1 c. cream 

2 egg yolks, beaten 

2 T. cornstarch 

1 tsp. vanilla 

1 T. butter 

9 inch baked pie shell 

Cook raisins with sugar, water and salt until done. Mix egg yolks; add cream, cornstarch into raisins. Cook until thickened. Add vanilla and butter. Pour into pie shell. Top with meringue and brown. I opted for the easy way out and used cool whip!!!

Velda's Campfire Bean Salad

When we went camping with Brad's parents in October, his Mom made a bean salad for our meals. It was delicious and now a favorite around our table too!

3 Cans Pork and Beans
1 Can Kidney Beans (drained)
3 Eggs (boiled)
1/3 C. Mayonaise
4 T. Sweet Relish
Chopped Onion
Salt and Pepper to Taste

Mix everything together and chill.

Amy's Apple Cake

In early October the Women's Enrichment Group at our church held a Fall Kick-Off night for the ladies. They served us a delicious meal and this cake was served as our dessert. It was so yummy! Everyone was wanting the recipe afterwards! Amy Pembrook was so nice to share her awesome recipe!

Beat together:
1 c. oil
2 c. sugar
2 eggs
1 tsp. vanilla

Blend in:
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 1/2 c. flour

Stir in:
3 c. chopped apples

Press above into a lightly oiled 9x13 pan.

Topping:
1/3 c. brown sugar, packed
1 tsp. cinnamon
1/2 c. chopped walnuts

Sprinkle over cake batter. Bake at 350 for 35-45 min.

Vanilla Sauce:
1 c. sugar
2 T. flour
1 1/2 c. whipping cream
1/2 c. butter
2 tsp. vanilla

Cook over med. heat, whisking often, until thickened. Serve over warm cake!

Turtle Burgers

Wilbur Reimer sent me this email showing how you can make turtle burgers. Loved it! :)

Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave, then the next step, add hotdogs as the heads, legs and tail. Next step?

Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 400 degrees. A little crispy, not too crunchy...just how a turtle should be.

Lisa's Poppy Seed Chicken

This summer Lisa Schmidt brought us over a meal one evening and she brought this Poppy Seed Chicken Casserole. I've had Poppy Seed Chicken before and made it myself too but I had never had it made with rice in it before. It was so delicious and has became my favorite version of Poppy Seed Chicken!

2-3 c. chicken, cooked and cut up
2 cans cream of chicken
1 c. sour cream
8 oz. shredded Monterey Jack
1 ½ T. poppy seeds
2 sleeves crushed Ritz crackers
1 c. melted butter
1 ½ T. poppy seeds
2 boxes Uncle Ben’s long grain wild rice original style (there is another brand that is cheaper that we buy and it works just as well)

Grease 9x13 pan. Prepare rice as instructed on box; spread in pan. Top with chicken chunks. In medium bowl, combine soups, sour cream, cheese and 1 ½ T. poppy seeds. Spread on top of chicken in pan. In medium bowl, stir together the cracker crumbs, 1 ½ T. poppy seeds and butter. Sprinkle on top of soup mixture. Bake at 350 degrees until bubbly and browned. (approx. 30-45 minutes)