Triston's Cracker Candy

Triston laying her crackers down on a cookie sheet
After cooking, she added the chocolate chips & nuts
UUUUMMMM Tris, can we have some?
Triston pressing chocolate & nuts down.
Triston tried to cut the crackers, but she said it was better to break apart.

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The kids got out of school early today and Triston was in the mood to cook. She takes after her Gran! I am so proud of my grandchildren. They are always so eager to learn. They think I am it. Triston is almost a teenager and I am very proud of her. She surprised me with something new on her Blog! Take a minute and watch the "Everything Skit." I cried when I saw it.

Directions
Preheat oven to 425 degrees
Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes. Line Cookie sheet with foil for easier clean up.
Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees for 5 minutes, or until edges begin to brown.
Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve.

Pineapple Upside Down Cake

My "Sweet Hunter" could'nt wait until tomorrow so that is why you are seeing the cake cut into pieces. He said it was great and that is what counts.

Ingredients:
3 tablespoons butter
3/4 cup brown sugar, firmly packed
6 slices pineapple or 1 can (20 ounces) can of drained crushed pineapple
maraschino cherries (optional)
pecan halves (optional)

Cake:
1/2 cup butter
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk

In a 9-inch square cake pan, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries and nut halves on sugar, making a design.
Make cake batter. Cream 1/2 cup butter; gradually add 1/2 cup sugar and beat until light and fluffy.
Add egg and beat well. Add sifted dry ingredients alternately with the milk; beat until smooth, ending with dry ingredients. Pour over pineapple design. Bake at 375° for about 35 minutes. Let cake cool for about 5 minutes before turning out onto a serving plate.

Hummingbird Cake

Sift the following ingredients together:

3 Cups Flour

2 Cups Sugar

1 Tsp. Baking Soda

1/2 Tsp. Salt

1 Tsp. Ground Cinnamon

When finished add:

1 Cup Chopped Pecans & set aside.

In another bowl combine:

3 Eggs, beaten

3/4 Cup Applesauce

1/4 Cup Canola or Vegetable Oil

1 1/2Tsp. Vanilla

1 Cup crushed Pineapple

2 Cups Chopped Bananas

Stir all together by hand, NOT in a mixer, until well mixed. Do NOT beat. Fold liquid mixture into dry mixture until well-mixed. Again, do NOT beat!

Divide the batter into three 9 inch cake pans that have been greased. (I use pam spray). Bake in a 325 degree oven for 25-30 minutes, or until set in the center. Make sure not to over bake the cake. It makes all the difference between having a wonderful cake or a dry mass of flour and sugar.

Cool cakes, then ice with:

8 oz. cream cheese, softened

1/2 cup butter, softened

1 1/2 pounds confectioner's sugar

1 Tsp. vanilla extract

Beat together cream cheese and butter until mixed, then beat in sugar, finally add vanilla.

This is one of my "Sweet Hunters" favorite cakes! I try to always have him something sweet to eat. I usually make my desserts on Fridays! Hope you enjoy!

Buttery Corn With Lime & Chili

Ingredients:

4 ears fresh corngrilled
1 tablespoon butter melted
1 tablespoon lime juice fresh is best- I use half of a lime
1 teaspoon salt

TOPPINGS
lime wedges

chili powder
parmesan cheese
salt
pepper
Grill corn over med heat turning to cook all sides and char a few of the kernels.
Combine lime juice, salt, butter and in 1/4 cup water. Baste over corn at the end of the grilling time. Remove from grill to covered dish. Pour remaining sauce over corn.
Sprinkle the salt & pepper over the corn.
Cover and remove from heat.
Let stand for 5 minutes before serving.
Serve with any of the toppings listed. I LOVE it with lots of lime & chili powder with parmesan cheese & lots of salt! I served this with soft tacos made with ground turkey meat.
Hope you enjoy it!

Summer's Chocolate Pie

1 1/2 Cups Sugar

3 level tbsp. Cocoa

2 Eggs, Slightly Beaten

1 Cup Evaporated Milk

1 Tsp. Vanilla Flavoring

1/8 Cup Flour

Deep dish pie shell (uncooked)

Mix sugar & cocoa together. Add remaining ingredients. Blend well using a wisk. Pour into a deep dish uncooked pie shell. Bake at 350 for 30-40 minutes until set. Be careful not to overcook.

This is absolutely the best chocolate pie I have ever eaten. My niece, Summer gave me the recipe & said I could share. She is a great cook! Hope you enjoy! Thanks Summer!

Maranda's Taco Soup/Salad

Our daughter Maranda came over and brought this soup Saturday night to share with us. It was so good. She also brought avocados and made guacamole. We really enjoyed her visit. We watched some home movies and enjoyed this soup together.

2 pounds ground beef ( We use ground turkey)

2 (15 1/2-ounce) cans pinto beans

1 (15 1/2-ounce) can kidney beans

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 1/2-ounce) can diced tomatoes

1 (14 1/2-ounce) can rotel tomatoes with chiles

1 (1-ounce) package ranch salad dressing mix

1 package of taco seasoning mix

Corn chips

Sour cream, for garnish

Grated cheese for garnish

Brown the ground beef or turkey; drain the excess fat, then transfer the browned meat to a slow cooker or a stockpot. Add the beans, corn, tomatoes, taco seasoning mix and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them or serve like a taco salad. Top with sour cream & cheese & guacamole.

I have never made this, but it was great. Maranda said it is so simple to make. We enjoyed the leftovers tonight. It was so delicious! Thank you Maranda!