Chocolate Crackers Bars Recipe

Here’s an update on my weight loss journey – during this week of Valentine’s Day, I’ve completely blown my diet. Yep, I made beef filet and lobster tails for my sweetie on Valentine’s Day, we had a potluck at my women’s Bible study group, and then I made this recipe for a yummy dessert to share with my husband.

The worst part of all that? This yummy dessert. It’s deceptively simple to make, with only 4 or 5 ingredients, but I’m addicted to the bars (I got the recipe from the Spark People website so I thought it would be somewhat healthful and not bad on calories). I mean literally, I just can’t muster enough self-control to stay away from them. So…I’ve gained back 1 pound, which isn’t too bad, overall. My goal now is to get rid of the remaining chocolate bars and get back on track. And I will never, ever make these bars again while I’m trying to watch my weight!

Try making these bars and tell me if they are addictive as I think they are…

Chocolate Crackers Bars

20 Saltine crackers

1/3 cup butter

1/3 cup sugar

1 cup semi-sweet chocolate chips

Powdered sugar or finely chopped nuts (about ¼ cup)

Preheat oven to 350 degrees.

Spray a 13 x 9 inch rimmed baking pan with nonstick cooking spray. Lay crackers in the bottom of the pan. Melt butter in the microwave; add sugar and still until well combined. Drizzle evenly over the crackers.

Bake for 10 minutes, until sugar caramelizes. Remove from oven and sprinkle with chocolate chips. Pop the pan back into the oven for about a minute, just until the chocolate starts to melt. Remove from oven and use a spatula to spread the chocolate evenly across the top of the crackers. Sift powdered sugar over the top and/or top with nuts.

Makes 20 pieces with about 100 calories each (that is if you can eat only one piece... I dare you to try!)

December 11, 2011: Spritz Cookies Recipe

One of my very fondest memories from growing up was making spritz cookies with my mother each year. I absolutely love almond flavor and these buttery cookies are scrumptious without any decoration. Mom and I would tint the batch of dough in shades of green and red and then use our old, aluminum cookie press to make them in shapes of Christmas trees, holly flowers and stars.

I’m not sure if this is the recipe we used or not, but it’s from my favorite old Wisconsin Electric Power Company cookbook and it’s a good one.

Spritz Cookies

1 cup butter

½ cup plus 1 T. sugar

1 egg

¾ t. salt

1 t. vanilla

½ t. almond extract

2 ½ cups flour

Food colors, colored sugar and candy cookie decor (optional)

Cream butter; add sugar. Blend in egg, salt, extracts and flour; knead dough in hands until soft and pliable. If desired, divide dough into separate bowls and add food coloring. Press dough through cookie press onto ungreased cookie sheets; decorate as desired. Bake at 400 degrees about 8 minutes. Makes about 6 dozen cookies.

December 9, 2011: Snickerdoodles Recipe

One thing I absolutely adore about the holiday season is that it gives me the license to do baking, lots of baking. I always make fruit breads, pies, a special pastry (one year I made Christmas stollen – man, that was time consuming but yummy), and cookies. Always lots and lots of cookies. Perhaps the favorite cookie I make each year, outside of sugar cookies, is snickerdoodles.

When I make cookies for Christmas, I always turn to my collection of vintage cookbooks – they have THE best recipes as well as really cute pictures. Here’s the one I use to make snickerdoodles.

Snickerdoodles

1 cup butter

1 cup sugar

2 eggs

2 ¾ cups flour

2 t. cream of tartar

1 t. baking soda

¼ t. salt

1 ½ T sugar

1 ½ T. cinnamon

Cream butter; add one cup sugar gradually. Beat in eggs one at a time. Blend in flour, cream of tartar, baking soda and salt. Shape into balls using one level teaspoonful of dough; roll in combined sugar and cinnamon. Place two inches apart on ungreased cookie sheets. Bake at 400 degrees about 8 minutes (cookies should not be brown so watch carefully). Makes about 5 dozen.

By the way, it’s the cream of tartar in this recipe that keeps these cookies soft. But they’ll only stay soft a couple days so if you’re making them in advance, pack them in an airtight container and freeze.

October 10, 2011: Pie Crust Recipe

Over the weekend I made a couple of different pies and of course I made the pie crusts for them from scratch. I’ve used several different recipes for crusts but found this one to be the best for support heavy fillings. It’s a bit denser than you might expect but it is easy to roll out and doesn’t tend to break apart so it’s a good recipe for the beginner pie maker.

Pie Crust

3 cups flour

1 t. salt

8 ounces butter flavored Crisco (half stick)

1 egg

1 T. sugar

1 t. vodka

Cold water

Combine flour and salt. Add shortening and cut into flour mixture with a pastry blender or two knives, uncles mixture resembles coarse meal. The smaller the particles of shortening, the more tender your crust.

Combine egg, sugar, vinegar and enough cold water to make one cup of liquid. Pour over flour mixture. Mix with a fork just until combined. You may have to add more water to get the mixture to hold together; it will still be somewhat crumbly, however.

Roll out dough on a lightly floured surface. Turn a pie plate upside down over dough and trim edges to one inch larger than the rim of the pie plate. Fold dough in half and gently ease it into the pie plate. Use your fingers to crimp the edges.

Tip: If your recipe calls for blind baking, place a piece of parchment paper in the bottom of the crust. Add baking weights or dried beans and bake at 425 degrees for about 10 – 15 minutes. The parchment paper makes it easy to remove the weights when you take the crust out of the oven.

Makes enough for two 9” pie crusts.

October 7, 2011: Homemade Applesauce Recipe

Making your own applesauce is so incredibly easy I’m surprised that so many people opt for the convenience of buying a jar at the store. I used to do that and often found that it didn’t get used up quickly enough and I’d have to toss half the jar when it got moldy. When I make it from scratch, I can make just enough for the night’s dinner and not have to worry about leftovers.

Because all apples have varying degrees of sweetness, there’s not a set amount of sugar to add (and really any variety of apples works fine for making sauce, tart or sweet). Try putting in a small amount, such as a quarter cup, first and then tasting. You can always add more but you can’t take it out if you get the sauce too sweet!

Homemade Applesauce

One apple per person (2 apples for 2 people, 3 apples for 3 people, etc.)

1 T. butter per 2 apples (optional)

Water

Squirt of lemon juice

Sugar

Dash of cinnamon

Peel and core the apples. Cut into large chunks. Melt the butter in a saucepan and add the apples. Add enough water to just cover the apples about halfway (you don’t want too much or the sauce will be too watery; however if this happens just cook it down further). Add remaining ingredients. Cover and cook over low heat for at least 20 minutes. Applesauce is done when the apples are tender. Taste for sweetness and add sugar, if necessary.

The applesauce can be served chunky, mashed slightly with a potato masher, or pureed in a blender, depending on what texture you prefer.

September 19, 2011: Sourdough Angel Biscuits

Here’s another recipe I took from Rita Davenport’s Sourdough Cookery. I made these biscuits for my women’s Bible study in addition to the rolls because I thought they would be perfect with my homemade peach butter. They’re called Angel Biscuits because they are light as a feather!

One of two pans with biscuits rising before baking.

Sourdough Angel Biscuits

1 t. yeast

2 T. lukewarm water

1 cup sourdough starter

1 t. sugar

4 T. shortening (try butter flavored Crisco)

½ t. salt

1 t. baking powder

1 ½ cups flour

4 T. butter, melted

Dissolve yeast in lukewarm water. Add sourdough starter and sugar.

In a separate bowl, combine salt, baking powder and flour. Cut in the shortening until it resembles coarse cornmeal. Add the sourdough starter mixture and mix well. Turn out onto lightly floured surface and knead gently, adding more flour if necessary. Roll dough out to about ½ inch thickness. Cut into rounds. Dip in melted butter and place rounds, sides touching, in a greased cake pan.

Cover pan with a towel and place in a warm place until doubled in size, about one hour.

Bake at 400 degrees for 20 minutes or until golden brown. Makes 12 to 14 biscuits.

Note: Next time I make these biscuits, I will double the amount of yeast to make them rise faster and lighter. Use 2 t. yeast dissolved in 2 T. water and proceed with the recipe as written.

August 13, 2011: Kansas City Sirloin Steaks Recipe

When I first saw the ingredients in this recipe, adapted from the Better Homes and Gardens Biggest Book of Grilling, I thought they were somewhat unusual and I was worried if my husband would like it. But after grilling these steaks, I have to say this is a winning combination! In fact, my husband loved it so much he said I should bottle this stuff and sell it! He even requested that we have it on hand every time we eat steak. Guess that means he liked it!

Kansas City Sirloin Steaks

1 T. prepared horseradish

1 T. lemon juice

1 t. minced garlic

2 t. sugar

2 t. paprika

1 t. ground black pepper

1 seasoning packet from a package of beef-flavored ramen noodles (save the noodles to use in an Asian salad)

2 thick, 8-ounce sirloin steaks (although there’s enough sauce to marinate at least, perhaps 4 steaks)

Combine all ingredients except steak. Rub mixture on steaks and marinate in the refrigerator for two hours minimum. Remove from refrigerator and let stand at room temperature for 20 minutes before grilling.

Preheat grill to medium. Cook for about 20 minutes total, flipping once, for medium doneness.

Serves 2.

July 31, 2011: Blackberry Limeade Recipe

Recently my husband surprised me by coming home with two blackberry bushes, four grapevines, and three blue spruce trees to plant in our yard. I was absolutely thrilled! For so long I’ve been wanting to fix up our yard and turn it into our own little paradise on half an acre.

The blackberry bushes came complete with clusters of deep, dark berries ready to pick. With only two bushes, there wasn’t enough to pick to make a cobbler or a pie. I put on my thinking cap for a minute and came up with this recipe, which is for a small amount due to my lack of berries but can be easily doubled or tripled. It is incredibly refreshing, not too sweet, and the color makes it look even yummier.

Tip: If you don’t have any fresh blackberries available, try using frozen instead.

Blackberry Limeade

½ cup fresh blackberries
½ cup sugar
1 cardamom pod
½ cup water
½ cup fresh squeezed lime juice

In a saucepan, combine the berries, sugar, cardamom pod and water. Bring to a boil then simmer for about five minutes, until berries release all their juices. Strain into a pitcher or jar. Add strained lime juice and 3 cups water. Refrigerate or serve immediately over ice.

Makes 1 quart

July 15, 2011: Spaghetti Sauce Recipe

Some years ago I worked at a hotel near downtown Mesa, Arizona. While I was there, I became friends with one of the maintenance workers, Bob. Bob was the quintessential Italian-American, complete with faint New York accent and proud, dark moustache. Who better, I thought, to ask for a recipe for spaghetti sauce?

Bob was gracious enough to share with me his family recipe for authentic Italian spaghetti sauce and it’s the one I always use now. As for those handy sauces in a jar like Prego? Forgedaboutit!!

Tip: If you’ve got tomatoes fresh from the garden ready for use, blanch and peel them and use them in place of the canned tomatoes in this recipe.

Bob’s Spaghetti Sauce

5 cloves garlic, minced
4 T. olive oil

Heat olive oil to medium in a large pot. Add garlic and brown slowly just until slightly brown.

Add:
3 pint cans crushed tomatoes
1 small can tomato paste

Add to pot along with 2 empty paste cans of water; stir. Continue to cook over medium heat until it begins to boil. Reduce heat to simmer.

If using Italian sausage, boil in one-quarter inch of water until white, then add to sauce at this time.

After 45 minutes of cooking, add basil, parsley, oregano (about 1 tablespoon of each) and 2 tablespoons of sugar. Continue simmering. After an hour, taste and add more seasoning as needed. If it tastes bitter, add a bit more sugar. Spoon grease off the top of the sauce as needed (if using sausage) or place a slice of soft bread on top to soak up the grease. Add water if the sauce is too thick.

Cook for a minimum total time of two to two-and-a-half hours.

June 26, 2011: Mama’s Macaroni Salad

I got an unexpected visit from my dad and stepmom last week; as soon as I heard they were headed up to see me, I sprang into action in the kitchen. One of dad’s favorite dishes is the macaroni salad my mom used to make. Now that she is gone, I am the only one who can duplicate it.

To the best of my knowledge, this is Mama’s recipe.

Tip: Be sure to taste the dressing often so that it has just the right mix of sweet and tanginess since all measurements are approximate.

Mama’s Macaroni Salad

One 1 lb. box macaroni
2 cups mayonnaise (not Miracle Whip)
1 T. fresh lemon or lime juice
1 – 2 T. sugar
Salt and pepper to taste
1 can peas (reserve liquid)
1 can spam, diced
½ cup minced onion
3 hard boiled eggs
Paprika

Cook macaroni per directions on the box; drain and rinse with cool water.

In a large bowl, mix together mayonnaise, lemon juice, sugar, salt and pepper. Slowly add a bit of the liquid from the canned peas, about ¼ cup. Taste and adjust seasonings as necessary. Add macaroni, peas, spam and onions and toss together. Slice hard boiled eggs and lay across the top of the salad. Sprinkle with paprika.

June 25, 2011: Homemade Limeade Recipe

What sounds better on a hot summer day than refreshing, tangy, homemade limeade? Okay, sometimes a beer sounds better for a lazy summer afternoon while you’re enjoying a good book or sitting poolside, a tall, ice-cold glass of limeade can be just the ticket. Plus, it’s easy to make – it just takes some muscles to juice all those limes but if you’ve got an electric machine, then you’ve got no excuse!

Homemade Limeade

1 ½ cups sugar
½ cup boiling water
2 t. grated lime rind
1 ½ cup fresh lime juice (I used 1 dozen regular limes and 4 key limes)
5 cups cold water

Dissolve the sugar in the boiling water and pour into pitcher. Add remaining ingredients and stir well; refrigerate several hours. Garnish with mint leaves or lime slices.

April 24, 2011: Seasoned Salt Recipe

When it comes to a really versatile seasoning you can add to just about anything, this salt mixture fits the bills. It’s great on hard boiled eggs or grilled chicken and it’s a wonderful seasoning blend to take camping (my “pantry” space is always tight when we tent camp) because you really don’t need anything else to sprinkle on steaks, baked potatoes, scrambled eggs, etc.

Try this recipe as is; if you like other flavors a bit more, adjust it to fit your personal taste. For instance, I like a stronger garlic and onion flavor so I add a bit more of those spices.

Seasoned Salt

1 cup salt
2 t. sugar
2 t. dry mustard
1 ½ t. dried oregano
1 ½ garlic powder
1 t. curry powder
1 t. onion powder
½ t. celery seed
¼ t. paprika
¼ t. thyme
1/8 t. turmeric

Combine all ingredients and shake to blend. Store in an airtight container. Makes 1 1/3 cups.

Tip: Save clean, empty spice jars from store-bought seasonings to store this homemade seasoning blend in.

April 23, 2011: Homemade Limoncello Recipe

This recipe is courtesy of my brother-in-law, Daniel. We visited with him at the end of last month and he gave me a taste of this fantastic liqueur he’d made himself. Of course, I had to ask him for the recipe.

Limoncello is an Italian beverage. I’ve tried the stuff sold in the grocery store and frankly, it’s just not lemony enough and a bit too much on the sweet side for me. Daniel’s recipe, however, is just perfect. And it’s a wonderful, spring-like beverage perfect to enjoy chilled on a warm day.

Caution: It doesn’t take much for this liqueur to go to your head so sip it slowly from a small glass!

Limoncello

750 ml bottle of high quality vodka
750 ml bottle everclear
20 lemons
4 cups water
4 cups sugar

Mix the two liquors in a large jar.

Carefully remove the peel from the lemons (use a potato peeler), avoiding the white pith. Add the lemon peel to the jar with the liquors. Place it in a dark place, such as a cupboard for four weeks.

When the four weeks is up, remove the jar. Make a simple syrup by boiling the water and sugar together, then cooling. When cool, add the simple syrup to the liquor jar. Strain and pour the mixture into small bottles. The excess can be stored in the freezer.

March 23, 2011: Two Versions of Macaroni Salad Recipes

One of the best side dishes for spring is macaroni salad. It’s cool and fresh and light and goes perfectly with an Easter ham or leg of lamb. It’s also great for picnics and luncheons with hamburgers or hot dogs.

When I think of macaroni salad, the first thought that comes to mind is of my mother’s version. I inherited all of her cookbooks and I ran across an old recipe from the 50s that I think she loosely based hers on because I’ve never found another formula quite like hers that anyone else makes. Back in those days, Spam wasn’t email junk, it was that good old combination of pork shoulder and ham in a can with a little metal key that was touted as an affordable way to feed your family. And that’s when mom created her macaroni salad recipe with Spam. If you don’t particularly care for Spam (like my DH), don’t worry. I’ve included an alternate recipe that my husband prefers.

Do keep in mind that the measurements I’ve provided here are just approximate. Mom never wrote down her recipe and since I’ve been making it for decades, I just throw the ingredients together as Mom taught me. So always taste the sauce and be sure it is palatable to you!

Macaroni Salad Version 1

12 - 16 ounce package elbow macaroni (it always used to come in a one-pound package but I’ve noticed that you now only get 12 ounces!)
1 ½ cups mayonnaise (not Miracle Whip)
2 t. lemon juice, fresh or bottled
2 t. sugar
Salt and pepper to taste
½ white or yellow onion, finely minced
1 can peas
1 can Spam, cut into medium dice
3 – 4 hard boiled eggs
Paprika

Cook the macaroni according to the package directions. Drain, rinse, and set aside to cool.

In the meantime, prepare the sauce. In a large bowl, mix together the mayo, lemon juice, sugar, salt and pepper. Taste it and adjust accordingly; it should be slightly sweet-tart. Add the onion, peas, and Spam. Slice the hard boiled eggs and lay across the top of the salad. Sprinkle lightly with paprika.

Macaroni Salad Version 2

12 – 16 oz. salad macaroni
1 ½ cups mayonnaise (not Miracle Whip)
2 t. lemon juice, fresh or bottled
2 t. sugar
2 t. dill weed
Salt and pepper to taste
½ red, white or yellow onion, finely minced (can also substitute scallions)
About 1 cup sliced green, pimiento-stuffed olives
3 hard boiled eggs

Cook the macaroni according to the package directions. Drain, rinse, and set aside to cool.

In the meantime, prepare the sauce. In a large bowl, mix together the mayo, lemon juice, sugar, dill weed, salt and pepper. Taste it and adjust accordingly; it should be slightly sweet-tart. Add the onion, olives, and chopped hard boiled eggs.

Tip: Easily turn this into potato salad by substituting 6 to 7 peeled, boiled potatoes, chopped, for the macaroni. You may have to add a bit more dressing since potatoes will absorb more. 
To freshen the macaroni salad the next day, add another dollop of mayo.

So which do you prefer? Mom’s recipe or my updated one?