Recipes

Apple Caramel Dip

1 pkg (8oz) cream cheese
3/4 cup brown sugar
1 container caramel (usually found in the produce section)
1 pkg skor bits
Granny Smith apples, sliced

1. Beat the cream cheese with brown sugar until smooth. Spread thinly onto large serving plate.

2. Heat the caramel slightly (about 15 second in microwave) to make spreadable. Spread on top of cream cheese.

3. Sprinkle the package of Skor bits all over the top. Serve with sliced Granny Smith apples for dipping.

Toblerone Shortbread Cookies

Ingredients

• 1 cup butter, softened (do not use margarine)
• 1/2 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 2-3 Toblerone chocolate bars

Directions

1.     Cream butter and sugar in a medium bowl. Beat until light and fluffy.

2.     Add flour and cornstarch gradually while beating continuously. Beat until light.

3.     Take one teaspoon of shortbread mixture and slightly flatten between palm of your hands.

4.     Place one triangle of Toblerone in the center of the shortbread and top with another slightly flattened teaspoon of shortbread mixture. Seal edges of cookie perimeter with fingers.

5.     Bake in oven at 375 degrees F (190 degrees C) for 12-14 minutes.

The BEST in Ribs, a Christine Original

In the wee hours of the morning, by this I mean 6 or 7, or whenever you wake up. Drag the crockpot out of the cupboard, cut your defrosted rack of ribs into 2-3 rib sections. Pour an inch of water into the crockpot, dump the ribs in and turn on low.

Around lunch time, dump in some garlic powder and pepper. Then add 4 sliced carrots, 4 sliced stalks of celery and 1 and 1/2 onions. Keep ‘em cooking…

Half an hour before you’re ready to eat- dump in 1/2 bottle of honey garlic Diana Sauce and voila, Christine-style-ribs.

TIP: Best served over rice!!

Rice Pudding

Ingredients:

• 2 1/2 cups (600 ml) of whole milk
• 1/3 cup (66 grams) of uncooked long or short grain white rice
• 1/8 teaspoon salt
• 1 egg
• 1/4 cup (50 grams) dark brown sugar
• 1 teaspoon of pure vanilla extract
• 1/4 teaspoon of ground cinnamon
• 1/3 cup (40 grams) raisins

Method:

1 In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the rice mixture – a tablespoon at a time – beating to incorporate.

3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

Reese’s Peanut Butter Squares- My Husband’s Favorite

• 1 1/2 cups graham cracker crumbs (very finely crushed)
• 2 cups powdered sugar
• 11 tablespoons butter, melted
• 1 cup creamy peanut butter
• 1 cup milk chocolate chips

Directions

1. Mix the crumbs and sugar (sifted is better).

2. Add the melted butter and peanut butter.

3. Mix well and press into a 9×13 inch pan.

4. Melt the chocolate chips in microwave on 70% (about a minute 15 seconds in mine.).

5. Spread chocolate over the bars.

6. Refrigerate till hard, then take out about 15 minutes before you want to cut them, so the frosting won’t crack.

Noodles & Nuts- Easy & Awesome!!

Mix 1 cup chocolate chips with 1 cup butterscotch chips- put in heavy glass bowl and melt in microwave, stirring intermittently. Remove from microwave, mix in 1 cup unsalted peanuts and 1 cup chow mein noodles- mix- drop on wax paper- let cool- enjoy!

Chocolate Toffee Almond Squares- the BEST squares this side of Highway 8

Crust 2 cups all purpose flour 2 cups rolled oats 1 cup brown sugar 1 tsp. baking soda 1 cup butter, melted

Topping 1 (300g) pkg. milk chocolate chips 1 cup slivered almonds 1 (225g) pkg. skor bits 1 1/3 cup caramel sundae sauce 1/3 cup all purpose flour To make crust: Combine flour, oats, brown sugar and baking soda in mixing bowl. Add melted butter. Mix well. Reserve 1 1/4 cup of the mixture for topping. Press remainder into greased 9 X 13 pan. Bake at 350F for 12-15 minutes, until golden

Topping: Combine baking chips, almonds and toffee bits. Sprinkle evenly over base. Mix together sundae sauce and flour until smooth. Pour evenly over crust. Sprinkle reserved oat mixture over top. Bake for 20-25 minutes longer or until golden. Cool completely, then cut into squares.