TTR: Sweet and Saltines

I made these as a treat for me and the kids. They were gone so fast! These are sooo delicious. My hubby wants me to make them next time with graham crackers instead of saltines. The only thing I did wrong was try to smooth the chocolate too quickly. It didn't get as smooth as it should have. These were tasty!

Ingredients

• Cooking spray
• 35 to 40 saltine crackers
• 2 sticks (1 cup) butter
• 1 cup light brown sugar
• 8 ounces semisweet chocolate chips (about 1 1/3 cups)

Directions

Preheat the oven to 425 degrees F.

Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.

Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.

Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.

 

TTR: Chicken Tortilla Soup

 

If you missed one of my last posts, I've decided to take the recipes from Trisha Yearwood's food network show and test them out. I watch a ton of food network. My problem is I don't usually try the recipes that are on the different shows. Trisha's recipes all seem delicious and easy.

 

I decided to kickoff, "Testing Trisha's Recipes" with her Chicken Tortilla Soup. This recipe was super easy and super delicious. My hubby isn't a big soup fan and ate three bowls. The only substitution I did was milk instead of half and half. This recipe was a HUGE hit in my family. I will for sure be making this again.

Chicken Tortilla Soup
 

Ingredients

• 3 tablespoons butter
• 1 teaspoon minced garlic
• 1 medium onion, finely chopped
• 2 tablespoons all-purpose flour
• Three 14-ounce cans chicken broth
• 4 cups half-and-half
• One 10.75-ounce can cream of chicken soup
• 1 cup prepared salsa, mild or spicy
• 4 boneless, skinless chicken breasts, boiled, drained and shredded
• One 15-ounce can black beans, drained
• One 15-ounce can kidney beans, drained
• One 15-ounce can whole kernel corn, drained
• 2 teaspoon ground cumin
• One 1.27-ounce packet fajita seasoning
• One 16-ounce bag tortilla chips
• 8 ounces Monterey Jack, grated
• 8 ounces sharp Cheddar, grated
• 1/2 cup sour cream

Directions

Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.

Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.