Category Archives: snacks

Salted Cracker Toffee

10 Tuesday Jan 2017

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salted-cracker-chocolate-toffee

Ingredients

  • 36-40 salted saltine crackers or enough to line your cookie sheet pan
  • 1 to 1 1/4 cups unsalted butter (dependent on size of cookie sheet)
  • 1 to 1 1/4 cups packed brown sugar (dependent on size of cookie sheet)
  • 2 cups milk chocolate or semi-sweet chocolate chips
  • (optional) 1 cup chopped pecans or your favourite nuts

Directions

  1. Preheat oven to 400 degrees F
  2. Line a cookie sheet with a layer of crackers
  3. Put sugar and butter into a pot and bring to a boil. Continue to boil for approximately 3 minutes until it turns a deep caramel colour. Do not burn
  4. Pour over the cracker and spread to completely cover them
  5. Bake in the over for 5-6 minutes
  6. Remove from oven and sprinkle the chocolate chips over the all. When they have melted, begin to spread over crackers.
  7. Add optional nuts
  8. Allow to cool before serving and break into pieces

Originally recipe

Rice Krispie Squares

19 Monday Sep 2016

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Ingredients

  • 1/4 cup butter or margarine
  • 5 cups miniature marshmallows or 40 regular sized
  • 1/2 tsp vanilla extract
  • 6 cups Kellogg’s Rice Krispies cereal.

Directions

  1. In large saucepan over low heat, melt butter.
  2. Add marshmallows; stir until melted and well blended. Remove from heat.
  3. Stir in vanilla. Add cereal, stirring until coated.
  4. Using lightly-buttered spatula, press into buttered (13×9) pan.
  5. Cool, Cut into squares.

Microwave Directions

  1. In large microwaveable bowl, microwave butter until melted. Add marshmallows, tossing to coat. Microwave at HIGH 1-1 1/2 minutes or until smooth when stirred, stirring after 45 seconds.
  2. Stir in vanilla.
  3. Add cereal, stirring until coated.
  4. Using lightly-buttered spatula, press into buttered (13×9) pan.
  5. Cool, Cut into squares.

Lise’s Roasted Chickpeas

18 Sunday Sep 2016

Posted by in home, snacks, wrks4me - recipes

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Ingredients

  • 2-19 oz cans chickpeas, drained, rinsed and patted dry
  • 2 teaspoons chili powder
  • 2 teaspoons olive oil
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon cumin
  • Optional: Add a pinch of your favourite dried herbs
    (ie. Presidents Choice Sun-dried Tomato and Herb or Mrs Dash or Herbamare)

Directions

  • Preheat oven to 400 degrees F.
  • Line baking tray with parchment paper or tinfoil. Then spray with cooking oil
  • Spread chickpeas over lined baking tray and bake for 45 minutes. Turn every 15 minutes.
  • Mix chili powder, olive oil, sea salt and cumin together in a bowl.
  • Add chickpeas to chili mixture
  • They are at their best eaten warm. Put the rest into a bag and refrigerate

Enjoy