Crack Candy

• 4 oz saltine crackers (that's about one sleeve of crackers)
• 1 cup butter
• 1 cup dark brown sugar
• 2 cups semisweet chocolate chips
• 3/4 cup pecans

Preheat oven to 400 degrees.

Line cookie sheet with saltine crackers in single layer.

In a saucepan, combine sugar and butter. Bring to a rolling boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.

Bake at 400 degrees for 5-6 minutes. Remove from oven and sprinkle chocolate chips over the top. 

Let sit for 5 minutes. Spread melted chocolate and sprinkle pecans on top.

Cool completely and break into pieces 

[I stick mine in the freezer and store it there too.]

Recipe Review: PHILLY CHEESESTEAK STUFFED PEPPERS

Found this at a wonderful blog, which I am linking to below. The pic on this blog is of the ones I made. I am pretty impressed with them. I did increase the seasoning as Bill and I love a lot of seasoning.

PHILLY CHEESESTEAK STUFFED PEPPERS

INGREDIENTS

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion – Sliced

6 oz. Baby Bella Mushrooms - Sliced

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic - Minced

Salt and Pepper - to taste

(2 Tbs. Peace and Love)

DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.

In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.  Sauté until onions and mushroom are nice and caramelized.  About 30 minutes.

Preheat oven to 400°

Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes.

Line the inside of each pepper with a slice of provolone cheese.  Fill each pepper with meat mixture until they are nearly overflowing.  Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown. 

Prep Time – 15 Minutes

Cook Time – 50 Minutes

Makes Servings: 4

Per Serving: 

Calories – 458

Protein – 27 g

Carbs – 8.5 net g

Fat – 36 g





This recipe and many other low carb good ones can be found here: 


http://peaceloveandlowcarb.blogspot.com/2012/06/philly-cheesesteak-stuffed-peppers.html#.Uc9YPW3m-AS



My Tweaks: 
Pressed as much grease out of the meat mixture as possible before stuffing. It was super greasy. 
Added shredded cheese in the middle of the meat mix layers

Apple Enchiladas

Apple Enchiladas

* PREHEAT OVEN TO 350

1 (21 ounce) can apple pie filling 
6 (8 inch) flour tortillas 
1 teaspoon ground cinnamon 
1/2 cup butter 
1/2 cup white sugar 
1/2 cup brown sugar 
1/2 cup water 


Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. 
Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish. 
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. 
Pour sauce over enchiladas and let stand 45 minutes.
Bake in preheated oven 20 minutes, or until golden. 
Serve with vanilla ice cream

This recipe was posted to my Facebook wall by a friend who wanted me to make it. I did and it was wonderful!


My notes: 
These are to die for with the ice cream, and still pretty good without it. 
I ended up chopping the apple pie filling a bit to make it more eater friendly. 
I premixed the apple pie filling with the cinnamon to save time on that step.
The pie filling is very messy to handle when rolling the tortillas.