Saltine Toffee Cookies

First off, Bo doesn't like this, so it isn't for everyone. On the other hand, I could eat the whole pan myself and it is SO easy and quick to make.

INGREDIENTS

4 ounces saltine crackers (just enough to the whole bottom of a cookie sheet single layered)

1 C butter

1 C dark brown sugar (dark brown tastes SOOO much better than light brown sugar)
2 C semisweet chocolate chips 

3/4 C chopped pecans (optional, I didn't add them)

INSTRUCTIONS

Preheat over to 400 degrees F.

Line cookie sheet with saltine crackers single layer.

In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.

Bake at 400 degrees F for 5-6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts if adding. Cool completely and break into pieces.

Original Recipe HERE.

Smoked Salmon Spread

Bo smoked some Salmon on Sunday and made a delicious salad with cucumbers, tomatoes, apples, and the smoked salmon. I thought it was delicious with the raspberry vinaigrette dressing as well. He had some extra salmon and so he made this AMAZING spread. We ate it all the first night, made some more the next day for Bo's class party and it was a huge hit. Gone before the birthday girl even got there. Enjoy!

INGREDIENTS:

8 oz Cream Cheese
4 - 6 oz Smoked Salmon
1 Shallot (finely diced) - (we used about 2 Tbsp. of finely diced yellow onion)
2 Tbsp Mayonnaise
1 tsp Lemon Juice
1 Tbsp. Fresh Parsley (finely chopped) - (we just did dried parsley)
1/2 tsp Dill Seed
1/2 tsp Garlic (crushed)
1/4 tsp Seasoned Salt
1/4 tsp Black Pepper

DIRECTIONS:

- Bring cream cheese to rise to room temperature.
- Mix all ingredients then break up salmon as much as possible and blend with cream cheese mix.
- Refrigerate 2 - 24 hours.
- Serve with crackers. (wheat thins)

Find the original recipe HERE!

Strawberry Crisp

Bo, X, and I went to Ponchatoula Strawberry Festival here in Louisiana this weekend and bought a flat of Strawberries. After arriving home, we realized how much that is (this happens every time...) and so Bo started searching for recipes with strawberries on an app on his phone called All the Cooks and came across this one. Let's just say, it was AMAZING! If you have any berries you are looking to get rid of, this is the recipe to use! It will definitely cancel out all the nutritional value the berries provide, but it's totally worth it.  :)
Hope y'all enjoy it!

INGREDIENTS:

1 C Brown Sugar
1 C All purpose Flour
1 C Uncooked Oats
1/4 C Chopped Walnuts (we did without these and it was still great)
1/2 C Butter
1/2 C Sugar
3 C Sliced Fresh/Frozen Strawberries


INSTRUCTIONS

1. Preheat the oven to 350 degrees fahrenheit.
2. Mix together oatmeal, flour and brown sugar.
3. Add nuts. (Optional)
4. Cut in butter or margarine until crumbly.
5. In another bowl, mix together strawberries and white sugar.
6. Grease an 8 inch square pan.
7. Spread half the crumb mixture on bottom.
8. Cover with strawberries.
9. Spread remaining crumb mixture over top.
10. Bake at 350 degrees F for 45 minutes.
11. Serve warm or cold with whipped cream, ice cream, or great just by itself.

We also doubled the recipe and cooked it all in a 9x13" pan. It was fabulous. Everyone loved this!

Enjoy! Thanks to clabbergirl on All the Cooks app. :)

Chocolate Chip Cookie Sweet Rolls

This is our new LDS General Conference tradition, thanks to Bo.

Prep: 1 1/2 hours  (It took me all morning... but so worth it!)
Cook Time: 20 mins
Servings: 24

INGREDIENTS
Rolls:

• 2 C Whole Milk (I used 1% and it turned out great)
• 1/2 C Sugar
• 1/2 C Canola Oil
• 4 1/2 C All-purpose Flour, divided
• 1 Package (2 1/4 teaspoon) Active Dry Yeast
• 1 1/2 tsp (heaping) Salt
• 1/2 tsp. (scant) Baking Soda
• 1/2 tsp. (heaping) Baking Powder

Filling:

• 1 Stick Butter
• 2 tsp Vanilla Extract
• 1 C Brown Sugar
• 1/2 C Sugar
• 1 tsp. Salt
• 1-1/2 C Chocolate Chips or Chocolate Chunks
• 1 C Chopped Pecans (optional, we went without these)

Icing:

• 1 Package 8 oz. Cream Cheese
• 3 C Powdered Sugar
• 1 Stick Butter, Softened
• 1 C Whole Milk
• 2-1/2 tsp. Vanilla Extract
• 3/4 tsp. Salt

If you're like me and don't have cream cheese on hand, you can use this RECIPE for the icing:

• 3 C Powdered Sugar
• 6 Tbsp. Butter, softened
• 1 tsp. Vanilla Extract
• 6-8 Tbsp. Milk

INSTRUCTIONS

Mix milk, 1/2 C Sugar, and canola oil in a pot. Heat until very warm, not boiling. Allow to cool until slightly warmer than lukewarm.

Sprinkle yeast over the surface of the liquid, then add in 4 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in additional 1/2 C of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 degrees. Spread melted butter in the bottom of pie pans or 9x13" baking dish.

Turn dough onto a floured surface. Roll into a large rectangle, about 24 inches wide by 10 to 12 inches deep. Add vanilla to melted butter, then drizzle mixture all over the surface of the dough. Use fingers to spread evenly. Mix sugar and salt and sprinkle it evenly over the butter. Follow with the brown sugar, chocolate chips, and copped nuts.

Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log. Pinch the edges to seal. Slice into 1/2 to 3/4-inch thick rolls and lay, cut side down, in buttered baking dishes. Allow to rise for 20 minutes, then place in over and bake for 15 to 20 minutes, or until deep golden brown on top.

Icing Instructions:

Mix 1 stick butter, cream cheese, powdered sugar, milk, vanilla, and salt in an electric mixer or until smooth and pourable.

Remove rolls from oven and allow to sit five minutes before drizzling icing all over the rolls. Be sure to get the icing all around the edges and covering the surface so they'll be nice and moist!

Sprinkle with extra chopped nuts if desired.

Serve warm or at room temperature.

Enjoy! :)

Thanks to the Pioneer Woman for the recipe! To find the original recipe click HERE.

Watermelon Pops

Now that it is starting to warm up, here is a recipe that my boys love. It is the perfect way to get their popsicle fix and it is healthy with no added sugar!

Watermelon Pops

Cut up watermelon into 1" cubes. Remove any seeds. Throw in a blender and puree until smooth. Pour watermelon puree into ice cube trays* and cover with plastic wrap. Stick a toothpick through the plastic wrap into the watermelon so you can hold the pops. The plastic wrap will help keep the sticks in place. Freeze for a few hours until solid. Enjoy!

*You can also use popsicle forms, but I didn't have those. I like the ice cube trays because they are small and my son eats several of them during the day so it is a good portion control.

Since it is fruit, the pops do melt a little bit slower than Otter Pops or other ice cream, which is really nice.