Cracker Toffee

I learned about cracker toffee many years ago from a friend of a friend.  I have had it several times since but never made it myself until recently.  It might be one of my favorite new things! So easy and so yummy.  Oh my oh my! I could have eaten the whole cookie sheet by myself but I resisted!

2 sleeves Saltine Crackers
1 cup Butter
1 cup Light Brown Sugar
1 1/4 cup Semi Sweet Chocolate Chips

Heat oven to 425.  Line a cookie sheet with tin foil and grease. Lay out the crackers in a single layer. Melt the butter in a pot over medium heat then stir in the brown sugar and bring to a boil.  Let boil for one minute then pour over the crackers. Place in the oven for 3 to 5 minutes. Remove from oven and sprinkle with chocolate chips and let sit for 5 minutes. Using a knife spread the chocolate over the toffee. Let cool then break apart into pieces. 

Mini Pumpkin Spice Muffins

Well I haven't shared our big news on here yet!  Our family has grown through adoption, our sweet daughter was born October 7th.  We were gone for almost two weeks so we have only been home 10 days.  That is why the blog went quiet for a little while.  I'm getting back into the swing of things and this simple recipe from Six Sisters Stuff was the perfect easy way to bake with pumpkin!  I did slightly adapt them and they were a great treat!

1 (15oz) box Spice Cake Mix
1 (150z) can Pumpkin
5 tbsp Butter (melted)
1/2 cup sugar
1 1/2 tbsp cinnamon

Stir together the spice cake mix and pumpkin. Chill in the refrigerator for 30 to 45 minutes.  Grease a mini muffin tin.  Remove batter from the refrigerator.  Dip a spoonful of batter into butter and place in the greased mini muffin tin.  Repeat with all batter until it is gone.  Bake in oven for 10-15 minutes or until muffins are cooked through.  Remove from oven and let cool for 5 minutes.  Combine with sugar and cinnamon in a small bowl. Remove each mini muffin and dip into the cinnamon sugar mixture.  

Cheddar Buttermilk Biscuits

Little cheese biscuits are stable at my Mom's house for big family meals.  For years and years she got them from this grocery store then one day the bakery lady that made them left!  It was tragic and there was much mourning.  That was, until this past fall when my mom found out the lady was now catering and my mom could order the cheese biscuits directly from her!   That saved thanksgiving...thanksgiving without cheese biscuits would not be the same.   Well a few months ago I decided to try some recipes, the first one I tried was a winner.  I have made this recipe more times than I care to admit! These biscuits are absolutely wonderful!  This recipe is slightly from Mom-Makes.


2 to 2 1/4 cups all-purpose flour (plus some extra for rolling out the biscuits)
2 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground pepper
6 tbsp cold unsalted butter (cut into small cubes)
3/4 cup buttermilk
3/4 cup shredded cheddar cheese
3 tbsp unsalted butter (for greasing and brushing the biscuits)

Heat oven to 425.  In a bowl combine the flour, baking powder, baking soda, salt and ground pepper.  Cut in the butter with a pastry blender (or a fork if you don't have a pastry blender)  until it has become a coarse mixture with tiny lumps in it.  Stir in the buttermilk and cheese.   If the dough is still too sticky add 1/4 cup of flour.   Flour the a flat surface and place the dough on it.  Flour the top of the dough and press the dough out until it's about 3/4 inch thick.  Using a 1 inch biscuit cutter,  cut out the biscuits.  Gather the scraps, pat them back together and continuing cutting until all of the dough has been used. Grease a 9x13 pan with butter.  Place the biscuits down in the dish.  Brush the tops of the biscuits with melted butter.  Bake in the oven for 14 to 18 minutes or until biscuits are browned on top.  Remove and let cool for 5 minutes before removing from pan.

Corn Casserole

(8 ounce) container sour cream
1/2 cup unsalted butter, softened
1 (15 ounce) can creamed corn
1(15 ounce) can whole kernel corn
1(8.5 ounce) package corn bread mix

Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, stir together the sour cream, butter, creamed corn, corn nibblets and corn muffin mix. Pour into a 1 quart casserole dish and bake for 40 minutes.

Cranberry Sauce

12 ounces cranberries
1 cup white sugar
1 cup orange juice

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes) then continue stirring until the cranberries have cooked down somewhat.  Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.