This is so easy and sooooo good.
2 1/2 cups miniature Ritz crackers (the round buttery ones)
3/4 cup butter
3/4 cup firmly packed light brown sugar
2 cups milk chocolate morsels
Chopped pecans
Place crackers in a lightly greased aluminum foil-lined 12 x 9 inch pan.
Bring butter and brown sugar to a boil in medium saucepan, stirring constantly; cook, stirring often, 3 min. Pour mixture over crackers.
Bake at 350 degrees for 5 mins. Turn oven off. Sprinkle crackers with chocolate morsels and let stand in oven 3 mins or until chocolate melts. Spread melted chocolated evenly over crackers. Top with pecans. Cool and break into pieces. Stor in refrigerator.
Month: February 2011
For All you Snowed In Texans-Chicken Mushroom Wild Rice Stew
If you can get to the store or have these items in your stocked pantry, this stew is deliious for another cold night in Texas!
1/4 cup butter
2 tables olive oil
1 cup chopped celery
1 tables minced garlic
2 (8 oz) containers sliced mushrooms
6 tables flour
2 teas garlic powder
1 teas salt
1 1/2 teas pepper
2 qts chicken broth
3 cups cooked wild rice
1 cup heavy whipping cream
2 tables chopped fresh thyme (or used dried, but only 1 tables if so)
4 cups chopped cooked chicken
In large dutch oven, heat butter and olive oil over medium heat until butter is melted. Add onion and celery and cook for 5 mins. Add garlic and cook for 2 mins. Add mushrooms and cook for 10 mins, stirring frequently. Add flour, garlic powder, salt, pepper and cook for another 2 mins, stirring constantly.
Gradually add chicken broth, stirring until smooth. Bring to a simmer; add chicken and rice and cook for 20 min, stirring occasionally. Add cream and thyme and return to a simmer, and cook for 10 min. Garnish with thyme if desired. Serve with hot french bread.
Miniature Spice Cakes
As many of our family and friends are “iced in” back in Texas, I thought this sounded like a warm cozy recipe that would smell so good coming from the kitchen, if your power stays on long enough to bake them.
1 stick butter, softened
1 1/2 cups sugar
1 egg
1 1/4 cups applesauce
1/2 teas baking soda
1 1/2 cups flour
1/4 teas salt
1 teas baking powder
1 teas cinnamon
1/2 teas cloves
Preheat oven to 350. Lightly grease and flour miniature bundt pans. In a large bowl, cream margarine and sugar. Add egg and mix well.
In a small bowl, combine applesauce and baking soda. Set aside. In a separate small bowl, sift together flour, salt, baking powder, cinnamon and cloves. Add applesauce to butter mixture. Blend in sifted flour. Pour batter into prepared bundt pans, filling 2/3 full. If you don’t have miniature bundt pans, use cupcake pans, and fill to 1/2 full. Decrease your baking time to 15 to 18 min, or until center tests done.
Bake 25 to 35 min or until cake tester comes out clean. Cool in pans for 15 min. Remove from pan and cool in wire rack. Cakes can be wrapped and frozen for 4 to 6 weeks. Right before serving, sprinkle powdered sugar over the tops. Serve with cinnamon ice cream or butter pecan and drizzle caramel sauce over cake and ice cream.
Chocolate Castles 