Cracker Caramel Cookies

A couple of weeks ago we went to my family reunion. As always, I kept an eye out for new tasty recipes to post on my blog. Since most of my family lives hours away, we spent a lot of time on the road. We stayed two enjoyable nights at my sister Lucy’s place. The first night we sat around the kitchen table, talking about old times and snacking on a bag of “Cracker Caramel Cookies”. Dylan, one of my grandsons, brought them along with chocolate chip cookies for the reunion. My daughter, Becky, (Dylan’s mom) made them. The “Cracker Caramel Cookies” didn’t stand a chance. They never made it through the night. When we arrived at the reunion, we arranged the other bag of cookies on a plate and placed them along with the other desserts and no one even knew about the cookies we devoured the night before. Thanks Becky!

Now I must say there were many tasty dishes: Johnnie’s barbecue beef and pulled pork, Lucy’s deviled eggs (I sprinkled them with dill weed), Wilma’s cowboy beans, Elaine’s giant chocolate chip cookies, and Lois’ famous Chinese salad. All the guests just out-did themselves.

There were great stand bys: potato salad, macaroni salad, coleslaw, and desserts aplenty. Who made that fabulous dessert? I think it was called “Better than Robert Redford” back in the day. It had whipping cream, butterscotch pudding and a crust on the bottom. But this one had fruit and nuts—I think. What was it and who made it? Let me know and I will post it. Meanwhile I will give you “Becky’s Cracker Caramel Cookies” recipe.

                                             Cracker Caramel Cookies

Line a large cookie sheet with foil. Set the oven to 425 degrees.

Ingredients:

1 1/3-1 ½ packets of saltine crackers

1 cup brown sugar

1 cup butter

1-12 ounce bag dark chocolate chunks or chips (or your favorite chips)

1. Place crackers evenly on foil covered cookie sheet.
2. Measure and combine sugar and butter in small pot and place on medium heat and cook until bubbly. Drizzle over crackers.
3. Place in hot oven (425 degrees) for about 2 minutes until sugar mixture is bubbly. Remove from oven.
4. Pour chocolate chips over hot caramel and place back in oven for a few seconds.
5. Remove from oven and spread chips evenly.
6. Place in freezer until cool. Remove from freezer, break into chunks, and store in zip lock bags.

I know you’re going to love these, but control yourself or they will never make it to your reunion, or picnic, or party….

Picnic and Reunion Fare—Brown Rice, Tomato and Basil Salad

The 4^th of July reminds me of picnics and family reunions with cousins, aunts, uncles, brothers, sisters, nieces and nephews galore—the perfect time to catch up on the latest family news and savor the recipes you remember from your childhood. I will be attending these celebrations this summer and will be looking out for some new recipes to add to my repertoire. May you also have the joy of family and friends to share your picnics and reunions.

This year I’ll bring some healthy salads to have with that pulled pork barbecue. Try this Brown Rice, Tomato, and Basil Salad with your vegetables straight from the garden.

Ingredients:

2 ¼ cups water

1 cup long-grain brown rice

2 teaspoons coarse salt

2 tablespoon white wine vinegar

2 teaspoon sugar

2 tablespoon olive oil

1 pound ripe tomatoes chopped into ½ inch cubes

1 cup (packed) fresh basil leaves chopped

Salt and pepper to taste

Directions:

1. Heat water, salt, and rice in medium sized pot and bring to a boil. Stir once, reduce temperature to a simmer and cover. Cook for 40 minutes until water has evaporated. Turn heat off, cool and transfer to a large serving bowl and fluff with a fork.
2. In a small bowl whisk: vinegar, sugar, and olive oil. Poor over cooled rice.
3. Add chopped basil and tomatoes. Season to taste with salt and pepper.

Make at least six hours ahead. Cover and chill or place in refrigerator over night. Bring to room temperature to serve with your favorite picnic fare.

Shirley's Chicken Soup with Matzo Balls

Over the years I have had the honor of eating many wonderful meals at my mother-in-law’s home. Shirley makes the best Challah bread and shared the recipe with me many years ago. It is on this blog, and if you haven’t tried it you are missing out on something special.

My husband says his mom’s apple pie recipe is even better than mine—I’m jealous.

Here is another of her great recipes that I have made for years and it is one of our favorites. It’s Shirley’s chicken soup with matzo balls. It can be made using roasted chicken from your local supermarket or you can roast it yourself in the oven or crock pot.

Since today has been a rainy day, I thought it was the perfect day for chicken soup.

Ingredients:

4 cups of cooked cubed chicken

2 quarts (8 cups) chicken broth

4 celery ribs chopped including leaves

1 medium chopped onion

4 cloves crushed garlic

4 chopped carrots

¼ cup chopped fresh parsley

Salt and pepper to taste

2 packages Matzo Ball mix (May be purchased at your local grocery store in the kosher food section. You will need eggs and oil for this recipe.)

Directions:

Skin chicken and pick 4 cups of meat from the bones. Set aside. Clean and chop vegetables and place in crock pot or stew pot along with broth and cook until vegetables are tender. Add chicken and correct seasoning.

Follow recipe for Matzo balls on the package and place mixture in refrigerator for about fifteen minutes. Wet hands and shape batter into balls by tablespoons full and drop into simmering broth. The matzo balls will float to the top. Simmer about 20 minutes. Sprinkle with more fresh chopped parsley. Serve while hot. You’re going to love it.

Michael's Peanut Butter Coconut Cookies

When Michael was a boy he used to make snacks after school for himself. When I got home he would tell me he had invented a new recipe he wanted me to try. Yesterday he made me think of that child when he said he wanted cookies with Peanut Butter, Coconut and White Chocolate. We found a basic recipe and altered it to include those ingredients. Good idea, Michael!

Ingredients:

1 stick soft butter

½ cup peanut butter

¾ cup sugar

¾ cup brown sugar

2 whipped eggs

1 teaspoon vanilla

2 ¼ cups flour

1 tsp. soda

½ tsp. salt

1 cup white chocolate chips

1 cup flaked coconut

1. Preheat oven to 375 degrees. Spray cookie sheet with baking spray.

2. In a medium mixing bowl cream butter and peanut butter.

3. Add both sugars and beat until combined.

4. Then add eggs and beat until smooth.

5. In another bowl combine dry ingredients: flour, soda, and salt.

6. Next add dry ingredients to first mixture.

7. Finally add coconut and white chocolate chips.

8. Drop cookies by teaspoon full onto cookie sheet and bake 375 degrees for 9-11 minutes, or spread dough onto 9x12 baking pan and bake for 20 minutes or until light brown and set. Remove from oven and cool on rack for about 10 minutes before removing to wax paper to cool completely. If making bar cookies cut into rectangles and cool completely. Store cookies in airtight container until ready to serve.

Layered Lemon Bars

When I first moved to Connecticut I joined CAPA (Connecticut Authors and Publishers Association), a writers group that gave me the opportunity to prepare homemade food for about 50 people once a month at the meetings. I loved preparing our family's favorite recipes. They were a hit. Within a few months I had my own column, Baking with Barb in their monthly magazine, The Authority. This recipe was published there and can be found in their archived copies along with many other of the groups favorite recipes. You can find many helpful articles for writers, publishers, and foodies if you go to their website at www.aboutcapa.com.

Recently I baked this sweet-tart lemony cookie for my family and they were so impressed that I baked it again two days later -- but I doubled the recipe. If you like lemon you’ve got to try it.

Layered Lemon Bars

First layer:

1/2 cup butter

¼ cup sugar

1 cup flour

Second layer:

2 eggs

1 cup sugar

Sprinkle of salt

Juice from 1 large lemon (about ¼ cup)

Peel from the lemon (about 2 tablespoons)

½ teaspoon baking powder

2 tablespoons flour

Powdered sugar

Directions:
Mix the butter, sugar, and flour with a fork until crumbly. Press onto the bottom of an 8” square pan. Bake for 20 minutes at 350 degrees. Meanwhile, prepare the second layer in a small bowl. Whip the eggs and add sugar and salt. Wash and dry the lemon. Use a rasp to shred the lemon peel, making sure to use only the yellow skin. Next, juice the lemon and remove the seeds. Add the juice and peel to the egg mixture. Then add the flour and baking powder. Pour the mixture over the first layer while still hot and return it to the oven. Bake for 30 minutes or until slightly brown around the edges and the center is set. Remove and allow it to cool. Sprinkle with confectioners sugar and cut into squares.

Hint: If you don’t have a rasp, use a fine grater, but be sure to only use the yellow part of the peel. You may use a combination of lemon and lime peel and juice for a lively zest.

Happy Face Omelet

I love making food that the kids will enjoy. So today a Happy Face Omelet is on the menu. Since most omelets are shaped like half a skillet, it lends itself to the bottom of a face. Once I made this cute omelet, I got requests even from Grandpa.

I've tried many different fillings--onions, peppers, sausage, bacon, avocado, but Grandpa's favorite is
ham and  cheese. Today the happy face had a little surprise. Grandma still likes to play with her food even
when she can't cook with the kids. What do you think?












Ingredients:
   
2 eggs
1 tablespoon water
Salt and pepper to taste
Grated cheddar cheese
Sliced ham or turkey meat

Directions:

Whip eggs with salt and pepper in a small bowl, using a wire whip or fork. Heat a medium skillet coated with cooking spray. When it is warm enough for a drop of water to dance on the surface, add the egg mixture. Spread the egg until it covers the surface.Sprinkle cheese on top. Lay the meat at the edge of one side (like a tongue sticking out of a mouth).

When the egg is nearly done, flip the other side of the omelet over, not quite half way, so that the tongue is
exposed. When the egg is done lay the omelet on the bottom half of a plate--the tongue sticking out.      Toast a small bagel, butter it, or cover with cream cheese for the eyes!  Now you have a happy face omelet!
  

Wheels: Peanut Butter Banana Honey Roll-ups

My youngest grandson's first word was "car." He loves wheels--cars, trains, planes.

He's not quite as particular about his food looking like a work of art, as his sister is, but this is one lunch that he loves, "Peanut Butter Banana Honey Roll-ups".

Use a large whole wheat tortilla and spread it with peanut butter. Peel a banana and place it on the tortilla then drizzle it with honey. Roll it up and slice it into wheels.

This makes enough wheels for two children or you might want to share the wheels or do a counting game with them. How much are two wheels plus three wheels?

Then, use a second tortilla to cut out train cars, add wheels, and load it with carrot sticks (logs), raisins (coal), or apple slices (grain). Use celery strips for the track.

If you deal with peanut allergies, try hummus, grape tomatoes, or cucumber sticks on your tortilla. Serve with either a cup of milk or yogurt and you have a healthy lunch.

Do you have any kid-friendly lunch ideas? Can you turn it into a work of art? Tell me about it!