My husband and I were introduced to these when I had a booth at a craftshow earlier this month. The vendors at the craftshow are given a package that includes this tasty treat. Recipe found at Deep South Dish.

Chocolate Toffee Bark
a/k/a Saltine Cracker Candy
From the Kitchen of Deep South Dish
More or less 1 sleeve of saltines, enough to
cover a jellyroll pan
2 sticks of butter
1 cup of light brown sugar, well packed
Multi pack of full size Hershey’s milk chocolate bars
Crushed pecans or walnuts, optional

Preheat oven to 400 degrees. Line a jellyroll pan with foil, turn up the edges to form a tray and spray foil with non-stick cooking spray.

Arrange saltines with the salty side up in the jellyroll pan. In a saucepan, bring the butter and brown sugar up to a boil and cook for about 3 minutes, stirring constantly. Carefully pour mixture over the crackers and spread it out, evenly coating each cracker. Bake for about 5 minutes until bubbly.

While that is baking, break up the Hershey bars a bit. Remove the crackers and quickly top with the chocolate bars. As they begin to soften and melt, use a spatula to spread the chocolate evenly all across the top. Sprinkle top with chopped nuts, if desired. Set aside to cool in the pan for a few minutes, then very carefully slide the foil off onto a cooling rack to cool completely. Can also transfer to a cool baking sheet and refrigerate to speed up cooling. Cut into squares.

Optional Toppings: Sprinkle tops of cracker candy with coconut while the chocolate is still warm. Another good topping is to add Hershey’s Bits ‘O Brickle Toffee Bits sprinkled over the warm chocolate – you’ll probably want to use about 6 ounces. Can also top with any finely chopped nut – pecans, walnuts, peanuts, whatever you like. Try these with cooked, crumbled bacon sprinkled on top!

Gluten Free Variation: Gina from over on the Facebook page offered a great way to make these gluten free. Replace the saltines with rice crackers – she likes using the sesame variety – and you have a gluten free cracker candy. Thanks so much Gina!

Note: I prefer using the Hershey’s bars because they have such a smooth, creamy texture and they spread so fast and so well. You could also just as easily use chocolate chips and stick the tray back into the oven for a minute to soften before spreading, or melt them on the stovetop and then pour them over the top.

The hubby and I were experimenting the other night for dinner and came up with this. It was very good. For those of you who do not like seafood you could easily substitute chicken for the shrimp just follow the recipe otherwise. I used thin spaghetti for the pasta but you can use whatever type of pasta you prefer.

• I know it has been awhile since I have posted something here.  I use two to 4 pieces of salmon depending on the size and if you want leftovers.

• Spicy Baked Salmon

• 2 to 4  Salmon filets

• 1 clove Garlic

• 2 tablespoons Onion minced

• 1 1/2 teaspoons Pepper freshly ground

• 3/4 teaspooons Paprika

• 1/4 teaspoon Cayenne

• 3/4 teaspoon Dried thyme

• 1/4 teaspoon Salt

• 1 1/2 tablespoons olive oil

Preparation

Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 30 – 40 minutes depending on the thickness of the salmon.

If you’re grilling it, do so over high heat for 10 – 15 minutes depending on thickness. Do not turn the salmon over.

When I was growing up my grandmother would make this squash casserole.   The recipe came from the lady who was my sister’s babysitter before I came along.   It is one of my favorites now
MRS. FREEMAN’S SQUASH CASSEROLE  (Serves 8-10)

2 cups cooked squash
1 stick butter
2 eggs
1 tsp. salt
1/2 tsp. pepper
1 cup chopped onion
1 cup shredded cheese
1 cup evaporated milk
2 cups cracker crumbs

Mash cooked squash.   Add other ingredients and mix well.   Pour into greased baking dish and bake at 375 degrees for 35-40 minutes.

(Note:  Reserve enough cheese & crackers for topping.   I use only 1 egg, but egg substitute may be used)

Pasta with Fresh Tomatoes and Pine Nuts
From:
Everyday Food

1. Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
2. Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.

Oriental Chicken Salad

1/2 head of cabbage & 1/2 head of lettuce (torn into pieces)
3-4 chicken breasts (cooked and cubed)
2 packs ramen noodles (not cooked, just broken into small pieces,
oriental or chicken flavor,
save flavor packets for dressing)
1/2 cup almonds
1/4 cup sesame seeds

Mix the above, set aside. Then mix the following
in a separate bowl:

1/2 cup vegetable oil
3 tablespoons soy sauce
2 teaspoons vinegar
2 flavor packets from ramen noodles

Pour the dressing over the first mixture,
mix together,
 and refrigerate.

Mediterranean Chicken

Ingredients

2 boneless, skinless breasts of chicken

2 cloves minced garlic

3/4 cup thawed, drained frozen spinach

1/4 cup white wine

4 ounces. Feta cheese, cut into 4 pieces

3 tablespoons Olive oil

1 can chopped drained Tomatoes,

1/2 cup finely chopped onion

1 teaspoon.dried basil

Directions

Cut a two inch pocket into the thickest part of each chicken breast.
Stuff each pocket with spinach and feta cheese and seal with a toothpick.
Season each breast well with salt and pepper. Heat oil over medium high heat and saute
the breasts until golden brown on all sides. Remove chicken to a plate and cover with tin foil.
Add onion to remaining oil in pan and cook for 2 minutes. Stir in garlic and cook for 30 seconds.
Stir in white wine and bring to a simmer. Stir in tomatoes and basil. Bring to a simmer and return chicken to the pan and cover. Simmer for 10 minutes. Remove lid and season sauce to taste. Serve with butter noodles tossed with parsley.

Lemon Herb Roasted Chicken
(Crockpot)

Rinse chicken, pat dry, and remove any excess fat. Put the onion inside the chicken and rub the skin with butter. Put the chicken in the crockpot. Squeeze the lemon over the chicken and sprinkle with the salt, parsley, thyme, and paprika. Cover and cook on low 8-10 hours.

Last night the hubby emailed me from work saying he wanted to go out for breakfast this morning.  He said he would do some research and could I do some as well.  I happened to be eating my dinner when I got his email.  By the time I started doing my research he had already located the Bluegrass Grill and emailed me that it would be a contender.  I said that would be fine with me.  I did do some more research but just could not find something that was unique or a major chain.  I do not mind chain restaurants in fact I eat at major chains quiet often.  When traveling I like to try something that is local to the area that I am visiting.  Other places we have been while on our trip to Chattanooga have been just that unique.   We decided that would indeed go to the bluegrass grill this morning.   It was not a bad experience at all I highly recommend the place.   I had the Greek Omelet which is made with Feta Cheese, Mozzarella Cheese and Gyro Meat.  Very tasty.  You can order grits or potatoes with it.  Being the good southern girl that I am I opted for the cheese grits.   Hubby had the Spanakopita Omelet with Gyro meat.  His was very tasty as well.  He had grits also.   I must say this place seems to have a decent business even on a weekday morning.  They seem to know what they are doing.  The grits were very good too.  Most places that offer grits just do not know how to properly make grits I find.  This place is the exception.  The grits were not soupy nor were they lumpy like most places make.   They were just the right consistency.

Well my hubby and I have been enjoying some good eats while in Chattanooga.   Hubby was searching for a unique place to eat and came across Aretha’s. As my hubby posted on his blog this morning the photo of his waffle that he had.   I tasted it and it was very good.   I do highly recommend this place if you are in the Chattanooga area.    I had the Italian omelet which was very tasty also.  One strange thing I did notice about the place is that you can order a beer with your breakfast no kidding.   It is a small restaurant in the art district of Chattanooga.   If you are not paying attention you may miss the place like we did this morning.  Hubby was paying more attention to the cars on the road than the building we were looking for.