Saltine Cracker Toffee

I think I remember making this in a Jr High or High school cooking class. I loved it and wanted to make it again so I found this recipe on Allrecipes.com. It is really easy and yummy! I also like that it gives you the same taste and texture of a thicker piece of toffee without the expense of using tons of butter and sugar. Ingredients: 4 ounces saltine crackers 1 cup butter 1 cup dark brown sugar 2 cups semisweet chocolate chips 3/4 cup chopped pecans Directions: 1. Preheat oven to 400 degrees F (205 degrees C). 2. Line cookie sheet with saltine crackers in single layer. 3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely. 4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces. Kalli's Note: I haven't made it with the pecans before since I usually don't buy them, and I liked it a lot.

Cherry Coke Jell-O Salad

• 1 can (20 oz.) crushed pineapple
• 1/2 cup water
• 2 packages (3 oz. each or use one large pkg.) Cherry Jell-O
• 1 can (21 oz.) cherry pie filling
• 3/4 cup of Coke

Directions

1. Drain pineapple, reserving juice;  set pineapple aside.  
2. In a saucepan or microwave, bring pineapple juice and water to a boil.  Add Jell-O; stir until dissolved.  Stir in pie filling and coke.
3. Pour into a 9x13 glass dish.  Refrigerate until slightly thickened.   
4. Fold in reserved pineapple.  Refrigerate until firm.

Yields:  10-12 servings

Lindsay's Notes:  This is my mother-in-law's favorite Jell-o salad recipe.  You can actually add an extra small package of Jell-O and water to extend the recipe if you're feeding more people.  Also, if you don't have Coke laying around the house, try looking at the price of 2 liter bottles before you buy one bottle/can.  Sometimes it's cheaper to buy more.

Chocolate Zucchini Cake (2 great recipes)

Chocolate Zucchini Cake - RECIPE #1

• 2 cups flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 1 teaspoon vanilla
• 3 cups grated zucchini
• 3/4 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F.  Grease and flour a 9x13 inch glass baking pan.
2. In a bowl, stir together all dry ingredients (except chocolate chips).  Add eggs, oil, and vanilla.  Mix well.  Fold in zucchini and chocolate chips until evenly distributed.  Pour into prepared pan.
3. Bake for 50-60 minutes in preheated oven until a knife inserted into the center comes out clean.  Cool cake slightly before serving.  Great warm or cold.

Lindsay's notes:  This recipe is based off of the Chocolate Zucchini Cake III on allrecipes.com and is probably my favorite of the two.  I also replace 1/2 to 1 cup vegetable oil with applesauce to make it a little healthier.

Chocolate Zucchini Cake - RECIPE #2

• 2 cups grated and packed-down zucchini
• 1 cup oil 
• 1/2 cup sour cream
• 1 tsp vanilla
• 2 eggs
• 2 1/2 cup flour
• 1 3/4 cup sugar
• 4 Tbsp cocoa
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 cup chocolate chips

Directions

1. Mix together wet and dry ingredients separately.  Then mix together.  
2. Bake in a greased and floured 9x13 glass dish at 325 degrees for 45 minutes.

Lindsay's Notes:  This is Bryan's aunt's recipe, which is also delicious.  I replace half of the oil for applesauce in this recipe as well.

Sourdough Waffles

slightly adapted from King Arthur Flour

I half the recipe which makes enough for my two kids and me.  I'd say the full recipe will feed 4 adults.

Overnight sponge

• 2 cups flour (I use a combination of whole wheat pastry, kamut, and buckwheat flour)
• 2 tablespoons cornmeal (optional)
• 2 tablespoons sugar
• 2 cups buttermilk
• 1 cup sourdough starter, unfed

Waffle or pancake batter

• all of the overnight sponge
• 2 large eggs
• 1/4 cup vegetable oil or melted butter (I use melted coconut oil)
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla

The night  before, combine all the ingredients for the overnight sponge in a large glass bowl, cover with plastic wrap and set in a warm place.  When you are ready to make the waffles, (at least 12 hours later) combine the overnight sponge with the 2 eggs, oil, salt, baking soda and vanilla.  The batter will be very bubbly.  Don't over mix and deflate all the bubbles.  Bake in a waffle iron or use the batter to make pancakes.

Jessica's notes: You can make your own sourdough starter, instructions here (which is what I did). Or I can just give you some.  I've had mine for a few years and it works great.  If the waffles seem soggy, you can add a bit more flour.  Once the waffle is baked, I like to lift it out, give it a quarter turn and let it sit on the open waffle maker for a minute which helps keep the waffle crispy.