BEST CHRISTMAS CRACK RECIPE
Best Christmas Crack Recipe is a saltine cracker layered with melted toffee and creamy chocolate topped with a crunchy pecan for a complete sweet and salty treat. This recipe is so delicious and addicting!
Provided by Alyssa Rivers
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Line a 10x15 inch baking sheet with aluminum foil and spray with cooking spray.
- Place your saltine crackers in even rows and set aside.
- In a saucepan over medium high heat melt the butter and brown sugar and whisk and let it boil for a few minutes.
- Pour. over the. saltines and spread out and bake in the oven for 5 minutes. Remove from the oven and sprinkle with chocolate chips and let it sit.
- Spread the chocolate over the Saltines and sprinkle with chopped pecans and let it harden. Cut into pieces and serve
Nutrition Facts : Calories 335 kcal, Carbohydrate 31 g, Protein 2 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 32 mg, Sodium 174 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
CORTNEY'S CHRISTMAS CRACK
A yummy treat that's both sweet and salty. It's been dubbed Christmas Crack by my co-workers because I make it every year for them at Christmas and because it is so addictive. Enjoy!
Provided by Shaman Chef
Categories Lunch/Snacks
Time 32m
Yield 2 cookie trays, 15 serving(s)
Number Of Ingredients 6
Steps:
- Melt While Chocolate in a ceramic dish in the microwave for approximately 2 minute.
- Mix all remaining ingredients in a large bowl.
- Stir White Chocolate to finish melting and remove lumps.
- Fold in White Chocolate into the mix in the large bowl, thoroughly.
- Line 2 regular cookie sheets with wax paper.
- Pour mix over lined cookie sheets, to about 1 inch thick.
- Move sheets into fridge to cool.
- Once cool break apart into small chunks and store in zip top bags.
Nutrition Facts : Calories 433, Fat 19.1, SaturatedFat 10.2, Cholesterol 10.2, Sodium 256.1, Carbohydrate 59.4, Fiber 3.7, Sugar 32.9, Protein 7.5
VENISON LASAGNE (OR BEEF)
Without meaning to brag, this is the best lasagne recipe I've ever tasted. It's perfect if you're trying to figure out what to do with ground venison because the tomato sauce does an incredible job of removing/masking the wild taste, but of course you can use ground beef as well. Even "Oh, I don't eat deer meat" people will love this -- just don't tell them until afterwards! My recipe book says the fennel is optional, but that's your KILLER SECRET INGREDIENT! It's not optional in my opinion!! You could also add a package of frozen spinach (thawed and drained) as well.
Provided by Swan Valley Tammi
Categories One Dish Meal
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Cook lasagne noodles according to package directions. Drain and set aside.
- For meat sauce: In a large saucepan or skillet, scramble-fry meat, onion, and garlic until meat is brown and onion is tender. Drain fat (if you're using venison, there likely won't be any -- that's my little plug for venison!).
- Stir in crushed tomatoes, tomato sauce and paste and seasonings. Bring to a boil.
- Cover and simmer for 15 minutes, stirring occasionally.
- For Cheese Filling: Combine egg, cottage cheese, 1/4 cup Parmesan cheese, and parsley.
- Layer half lasagne noodles in a lightly greased 9x13 pan. Spread with half the meat sauce and then half the cheese filling. Repeat layers.
- Sprinkle remaining Parmesan cheese on top and additional grated mozzarella, if desired.
- Bake at 375F for 30-35 minutes and let stand 10 minutes before serving.
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