November Already????

Boy October flew by and I almost missed it.  I find that keeping up with a blog is a big time committment but I will try.   I love reading others so I hope I can do just as well.   My dad brings me groceries  (I know I am spoiled) and he always has something different for me to try.  This time it was wheat soup saltines.   I did not want to waste them in soup and I had the perfect recipe for them.

Crunch Bars

35 Saltine Crackers ( I used the whole grain or wheat)

½ cup of butter or margarine

½ cup firmly packed brown sugar

1 package (8 squares) Bakers Semi- Sweet Baking Chocolate, chopped

1 cup chopped Planters Walnuts

Preheat oven to 400 degrees.  Place crackers in a single layer on foil- lined 15x10 inch baking pan.

Heat butter and sugar in a saucepan on medium-high heat until butter is melted and mixture is well blended.  Bring to boil; boil 3 min. without stirring.  Spread over crackers

Bake 7 min. Immediately sprinkle with chopped chocolate; let stand 5 minutes.  Spread melted chocolate evenly over ingredients in pan; sprinkle with walnuts.  Cool. Cut or break into pieces.

I like to keep the pieces in the freezer until I serve them.

Today I made cookies for my son to send to college.  When we visited him in Oct. he commented on what his roommate had gotten and I had not had time to get cookies baked to take to him so I am making them to send in the mail since he will not be home until Thanksgiving.  He loves toffee so I had a recipe for Heath Bits 'o Brickle Toffee Bits.

Brickle Drop Cookies

1 cup of butter, softened

1 cup of sugar

1 cup of brown sugar

1 teaspoon of vanilla

1/2 teaspoon salt

3 eggs

3 1/2 cups flour

2 teaspoons of baking soda

2 teaspoons cream of tartar

1 1/3 cups Heath Bits 'O Brickle Toffee Bits

1. Heat oven to 350 lightly greased cookie sheet

2. Beat butter, sugars, vanilla and salt in large bowl until blended.  Add eggs; beat well.

Add flour, baking soda and cream of tartar until blended Stir in toffee bits

3. Drop by heaping teaspoons onto prepared cookie sheet.  Bake 8 to 10 minutes or until lightly browned.  Cool slightly; remove to wire rack.  Cool completely.

About 6 dozen small cookies or 3 dozen large.