YUMMY Saltine Toffee Candy with Pecans

Saltine Toffee Candy with Pecans

An easy recipe for toffee candy, combining the salty from saltine crackers with sweet toffee, topped with chocolate and chopped pecans.

Ingredients:

• 30 to 34 saltine crackers
• 1 cup salted butter, cut into small cubes
• 1 cup light brown sugar
• 2 cups semisweet chocolate chips
• 1 cup chopped pecans, toasted

Directions:

1. Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with foil. Spray the foil with non-stick cooking spray.
2. Arrange the saltine crackers in a single layer on the bottom of the prepared pan. Break the crackers in half if necessary to fit around the edges.
3. Place the butter in a medium heavy-bottomed saucepan and melt over medium heat. Once the butter has melted, add the brown sugar and bring to a boil, stirring constantly. Boil for 3 to 4 minutes, or until the sugar has completely dissolved. Remove from the heat and immediately pour evenly over the saltine crackers. Use an offset spatula to spread it, ensuring that all of the crackers are coated.
4. Bake for 8 to 10 minutes, or until bubbling. Remove from the oven and immediately sprinkle the chocolate chips evenly over the mixture. Allow the chocolate chips to soften for 3 to 5 minutes, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the chopped pecans.
5. Cool at room temperature for 15 to 30 minutes, or until the pan is able to be handled easily, then refrigerate for 1 hour, or until the chocolate is set. Break into pieces and store in an airtight container at room temperature for up to 2 weeks.

California Style BLT Panini

Creamy avocado, crispy bacon, refreshing lettuce and tomato come together with a classic grilled cheese to make an extrodinary sandwich you won’t forget.

Ingredients

• 4 slices bread
• 2 T butter
• 4 sliced bacon/turkey bacon, cooked
• 2 slices leafy lettuce
• 2-4 sliced tomato
• 2 slices cheese or your choice
• ½ avocado
• 1 tsp lime juice
• 1 T mayonnaise

Instructions

1. Pinch of salt and pepper
2. Heat Panini grill.
3. Combine avocado, lime juice, mayonnaise and salt and pepper.
4. Add a smear of avocado mixture to a slice of bread.
5. Top with 2 strips bacon, slice tomato, lettuce leaf, slice of cheese and final piece of bread.
6. Smear bread with butter and place on hot Panini grill.
7. Butter remaining bread.
8. Repeat steps with last sandwich.
9. Serve with a steamy bowl of soup.

Pan-Seared Pork Chops with Black Bing Cherry Preserves

6 Boneless Pork Loin Chops (about 6 oz. each)
3 small cloves of garlic, peeled and crushed
12 sprigs of fresh thyme
Salt & Cracked Black Pepper
1 to 2 T. olive oil
2 shallots, finely diced
1 T. minced fresh thyme
1 jar Black Bing Cherry Perserves
1/4 c. balsamic vinegar
1/2 c. port
Juice of 1/2 a lemon (or to taste)
2 T. butter

The day before you plan to serve the pork, place the pork in a baking dish. Rub the pork all over with the thyme and garlic. Season generously with salt (about 1/4 t. per chop...more or less, to taste) and freshly cracked black pepper. Cover loosely with plastic wrap and refrigerate overnight. 

Heat an ovenproof sauté pan over medium high heat. Add the oil and then the pork chops. Sear, turning once, until the chops are nicely browned. Transfer the pan to a preheated 400° oven and cook until the chops are done to your liking or about 7 - 10 minutes. Remove the pan from the oven and transfer the chops to a platter.

While the chops rest, make the sauce: Place the pan over medium-high heat and add the shallots and thyme. Sauté until translucent and fragrant—a minute or so. Add the Black Bing Cherry Preserves. Cook until the cherries are beginning to sizzle and caramelize. Increase the heat to high and add the balsamic vinegar and port. Bring to a boil and cook until thickened. 

To serve, add any resting juices from the pork to the pan of sauce. Taste the sauce and add a squeeze of lemon juice if the sauce is overly sweet or flat in taste. Season to taste with salt and a generous grinding of black pepper. Swirl in the butter and spoon the cherries and their sauce over the pork. Serve immediately and enjoy. Serves 6