Recipe: Chocolate Crescent Bars

This is a simple, easy recipe for something chocolaty. Five little ingredients, quick prep and 20 minutes later – you have a treat! What more could you ask for? Well – someone else to make them for you, I guess.

Chocolate Crescent Bars

1 package 8 oz. crescent dinner rolls
2/3 cup (packed) brown sugar
2/3 cup butter
1 to 1 1/2 cups chopped nuts
6 oz. pkg. of chocolate chips

Preheat oven to 375 degrees. Cover bottom of jelly roll pan with crescent rolls. Press rolls together at edges to cover pan. Combine brown sugar and butter in a small saucepan and boil for one minute. Pour over crescent roll dough. Sprinkle with nuts. Bake 14 to 18 minutes until golden brown. Remove from oven and sprinkle chocolate chips over the top. Spread chocolate as it melts. Cool and cut in small bars.

Y’all Enjoy! Merry Christmas Eve

Recipe: Peanut Brittle

Let me preface this by saying, this is one of those recipes where you REALLY do need a big cast iron skillet. I don’t know what it is, but it is weird how Peanut Brittle doesn’t taste the same unless it is made in a cast iron skillet. Maybe it is the heat, maybe it is magic. All I know is that I’ve watched my Mom (aka Mimi) make this a million ba-zillion times and she always used a cast iron skillet. Always!

So – here’s my problem. I can’t hold a cast iron skillet. I have to ask the hubster to lift the skillet unless I want to be the next trauma patient in the hospital burn unit. I have the onset of carpal tunnel syndrome and the grip of a three year old. But, that doesn’t stop me from getting someone to do the heavy lifting around here – like cast iron skillets. Grab one! Grab a hulking man to lift the pan and make some Peanut Brittle.

Mimi’s Peanut Brittle

1 1/2 cups sugar
1/4 cup water
1/2 cup white Karo Syrup
1 teaspoon vanilla
dash salt
2 cups raw peanuts
1 1/2 teaspoons baking soda

Measure soda and set aside. Grease a large square of foil and have ready on counter-top. Mix other ingredients in a large cast iron skillet. Cook over medium heat for 12 to 15 minutes stirring with a wooden spoon. (Oh yeah! That’s really important too. Use a wooden spoon or I’ll tell Mimi. No really, metal spoons make it taste weird. I swear!) Candy will spin a thread and peanuts will turn light brown and pop. Remove candy from heat and gently stir in the soda. (really, gently means gently. The reason is to give a little rise to the candy. So, stir gently. You’ll have nice brittle, not a flat slab of sugar. You want it to look slightly foamy.) Pour mixture on greased foil to cool. When cooled break into pieces and store in an airtight container.

Y’all Enjoy!

Recipe: Nutty Noodles

Another great little recipe from Mimi’s big recipe book. Nutty Noodles! These are a great blend or salt and sweet and (what’s the theme of this BLOG? – say it with me) Easy to Make! One of the easiest, no-bake, 3 ingredient recipes you’ll ever run across. Warning. They are addictive.

Mimi’s Nutty Noodles

1 large (12 oz) package butterscotch morsels (you can use chocolate if you don’t like butterscotch)
1/2 cup roasted peanuts
1 large can of chow mein noodles

Melt butterscotch (or chocolate) morsels in a double boiler over boiling water. Drop in chow mein noodles and peanuts. Mix well and drop by spoonfuls onto waxed paper. Chill until hardened. Store in airtight container.

Speaking of Nutty! Love that Maxine!

Y’all Enjoy!