Pinned there, Done that: Pretzel Toffee

I am afraid that I have a bit of a Pinterest addiction... Ok, possibly more than a bit.  I just love seeing all the creative things out there.  See, I'm not a "creative" person.  Give me an idea and I can run with it, but I have to be given the idea.  That's where Pinterest comes in to play as they have ideas coming out of their ears! But I wanted to be more than a lurker on there (although lurking is just fine over there!) so I'm going to try to actually try some of the things I pinned. Which I am going to call my "Pinned There, Done That" section.
First up is this delicious looking pin from the Legume Loyalist website for Salted Chocolate Caramel Pretzel Bark .  It is very much like our family favorite of Saltine Cracker Toffee.  I love, love, love the M&M pretzels so this pin just made my day.  Just yesterday we gave the recipe a try using our recipe for the Saltine Cracker Toffee and just substituting pretzels for the crackers.  We actually crushed the crackers before laying them in the pan and I think we used to much. Next time I will lay out the crackers first to get a more accurate amount and then crush them.

This layer is too thick. It worked, but to create more of the Toffee Crunch you would either have to double the Toffee recipe, or reduce the amount of pretzels. You can see from the other picture that the toffee just barely covered everything.

Saltine Cracker Toffee

37 saltines cracker squares (this is equal to one package of the crackers I use)

1 cup butter, cubed

1 cup brown sugar

2 cups (12 ounce package) semisweet chocolate chips

Directions

Place crackers in a single layer in a foil-lined 15-in. x -10-in. x 1-in. baking pan. In a large saucepan, bring butter and brown sugar to a boil. Stir for three minutes longer with it at a strong boil.  Remove from heat and carefully pour over the saltines. rs.

Bake at 400° for 5 minutes, check to see it isn't burning and bake for another minute longer. Remove from oven and sprinkle top with the chocolate chips. Return to oven and  bake for another 1 to 3  minutes longer or until chips start to melt; spread chocolate evenly over top.

Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator in a covered container

When the going gets tough.....

What do you do when the going gets tough?  I've got several bad habits (eating bad for you foods, spending money I really don't have, pity parties) that I always seem to steer towards first.  Some not as bad like baking, crafting, cranking the music up really loud or taking a dip into the hot tub. As I'm getting older I find that I am turning more quickly to the Lord... I only have day long pity parties instead of week (or month, or year) long ones. My ultimate goal is to seek Him first and foremost and I am forever thankful that God is patient with me.

I had Bible study today in which we wrapped up the book of Ecclesiastes. An excellent study and it was not anything that I had anticipated it would be.  The first time I read Ecclesiastes I saw it as being depressing but now I see it as one of the best Bible books on hope!  For me there is just nothing more reassuring to know that there is nothing new under the sun.  What I've struggled with are basically the same struggles everyone has dealt with since sin entered the world.  It stinks to know that others are hurting, but there is also that comfort in knowing that I'm not alone.

Right now I'm going through a rough patch.  The kids are all going through various struggles, hubby is stressed out over his job, my own health issues... blah. It is just hard feeling for me to get over the funk this time.  When we were kids we often used the term "Indian Giver" when ever someone took back something that they had given you.  I'm very much like that with God.  I'm an "Indian Giver."  I give God my struggles and then take them right back (because I want to control things.... yeah people, I'm a control freak) Trust is a hard to have when His ways aren't always the ways that my eyes see best.  I know the truth.  His ways are not are ways and sometimes its just best for me if the answer is No or wait.  I don't think there are certain things that I can do and yes, I am bold enough to tell God that! I can think of several areas in my life, past and present, where I can say that I was not the right person for the job God gave me.  There was something I read in this week's study:
God doesn't want our ability He wants our availability.
It is when I struggle, feel at my weakest and uncertain that I cling to God. The situations I'm going through cause me to cling (eventually!) to God. He isn't looking for me to know all the answers, He knows the right answers.  It doesn't matter if I don't know what I'm doing as He knows what He's doing.  He just wants me to be available to Him.

There is no quick fix or witty wording that I give that will tell you how to conquer this issue.  I will continue to Trust in God (even if it takes me time to get there) and continue to move forward.  What do you do when the going gets tough? Is there a favorite comfort food you seek out? A hobby you dive in to? Song or artist you listen to?  I would love to hear about it.

As I mentioned, I find baking very comforting and its a blessing to be able to turn around and give the baked items away to someone.  Here is a recipe I like to whip up when I'm feeling down:

I no longer remember where I got this recipe from. It has been in my MasterCook program for... well, ever since MC came out! This is one of my favorite cookies as they remind me of brownie bites. I've seen other recipes for Mud Puddle Cookies, but they are not the same as these cookies. I'm guessing that the creator of these cookies named them mud puddles because of their soft center.

It took me several attempts at these cookies before realizing that the centers, of the cookie, were designed to be soft, with a fudge brownie type consistency. At first I thought that they were not being cooked long enough but getting the centers to be less soft caused the outer edges to be well over done. The texture in the center is so different from the outer edges that it isn't uncommon for me to have to explain that these cookies are not under-cooked  They are quite addictive and once people get used to the texture, it is hard to keep them away from them.

Mud Puddle Cookies

1/4 cup butter
2 cups milk chocolate chips
14 ounces sweetened condensed milk
1 1/2 cups all-purpose flour
1 cup powdered sugar
1/2 teaspoon vanilla
4 teaspoons milk

Directions:

Heat oven to 350 degrees Fahrenheit. Melt butter and chocolate chips in a 2-quart saucepan over low heat, stirring constantly until smooth. Remove from heat.

Add condensed milk and stir until smooth. Add flour and mix well. The dough will be soft like brownie batter would be.

Shape rounded teaspoonfuls of dough into 1-inch balls. Place dough 1-inch apart onto ungreased cookie sheets. I like to use my silicon baking sheets to prevent sticking. Bake for 8 minutes. 

Cool completely

Meanwhile combine powered sugar and vanilla in small bowl. Gradually stir in enough milk for desired glazing consistency. Drizzle over cookies

This recipe yields 3 1/2 dozen cookies.

Happy Thanksgiving!

As I am getting older, I am getting better about handling the holidays. Any of you ever see the movie, "Christmas Vacation"? There is one scene where the husband and wife are discussing holiday guests and expectations... Here is the movie quote:
Ellen: You set standards that no family activity can live up to. 
Clark: When have I ever done that? 
Ellen: Parties, weddings, anniversaries, funerals, holidays... 
Clark: Goodnight Ellen 
Ellen: Vacations, graduations... 
 I must admit that I have suffered from what I've dubbed, "Hallmark Movie-itis."  I wanted everything to be perfect.  I mean, really, is it so much to ask for one holiday to be drama free, family all loving towards one another and no selfish attitudes??  Yep, Vivian (so I say to myself) it is an awful lot to ask for.  See, the world isn't perfect and we aren't perfect people.  Sin entered into the world and thus we have imperfect people.  I have my very own selfish attitude, drama moments and unloving acts that I do. I'm afraid that I don't meet any other persons expectations of how they want THEIR holiday to be.
I'm not saying that I still wish for that perfect holiday but now I am more relaxed and allow people to be who they really are.  Part of the problem is I lack the ability to be in control of every situation (and I absolutely HATE that I am not... but thankfully God knows I would only make a mess of it any way so he keeps that ability to Himself!) So I am learning to be in control of the things I can control - My behavior. How do I choose to respond to each and every behavior I face; that's what I can control.  Does it make everything jolly? Nah, I would be lying if I said it did.  But it does take 98.9% of the expectations I have for others away from me.  That in itself allows me to have a fairly stress free holiday.  So my prayer for you is that you control the things you can and give God the rest of it.  Love your family, quirks and all and appreciate the fact that God gives us reason to celebrate.  

Thanksgiving in our home wouldn't be complete without the Macy's Parade and little smokies wrapped in crescent rolls.  My kids would be horrified if I didn't have those smokies! Perhaps the husband would be too...but he wouldn't admit to that!   My daughter has decided that another dish has to make it into the must-have category,  Butternut Squash Bake.  When I was part of the Secret Recipe Club, I discovered this fantastic recipe.  It really is quite delicious!

Butternut Squash Bake
adapted from Debbi Does Dinner Healthy
1 large butternut squash, about 2 pounds, peeled and cubed (I used some squash that I had roasted and stored in my freezer.)
1/2 cup mayonnaise                                                    
1 large onion, chopped
1 clove garlic, minced
1/4 teaspoon hot sauce
1 egg
15 Ritz Crackers, crushed
1/4 cup Parmesan cheese
3 tablespoons butter, divided
1 tablespoon fresh oregano,  chopped fine
salt and pepper

Heat a large pot of water to boiling, ad squash and cook until soft, about 15-20 minutes. If using frozen squash, thaw and drain liquid. 
In a small saucepan, melt 2 tablespoons butter; add in crushed crackers, cheese and oregano.  Season with salt and pepper; stir well.  Remove from heat and set aside.

Melt remaining 1 tablespoon butter in another small saucepan; cook onion until translucent and just beginning to brown; add garlic, saute for a few more minutes and remove from heat.

When the squash is cooked, drain the water and toss the squash in a bowl.  Add mayonnaise, onion, garlic, hot sauce and egg. Mash together well. 

Pour into an 8x8-inch pan or casserole dish; top with cracker cheese mixture and cover with foil.  Bake for 30 minutes at 375 degrees F.  Remove foil and bake for an additional five minutes.