Graham Cracker Toffee, a.k.a. Christmas Crack

My grandmother used to make these treats every Christmas, but it wasn't until I was grown, that I heard them referred to as Christmas Crack.  Of course, knowing its addictive qualities, I can understand the nickname.  So beware, but at least it is legal!

Graham Cracker Toffee
a.k.a. Christmas Crack

Ingredients

• 1 packageGraham Crackers 
• 1 cupButter (2 whole sticks)
• 1 cupBrown Sugar
• Optional toppings:
• ½ cup Walnuts, chopped 
• ½ cup Chocolate Chips
• ½ cup Peppermints or Candy Canes, crushed
• ½ cup Pretzels, crushed
• Pinch of Sea Salt

Directions

1. Preheat over to 350 degrees.
2. Line a cookie sheet* with whole graham crackers. Use as many crackers as needed to fill the sheet. 
3. In a saucepan, melt butter, then mix in brown sugar. Bring this "toffee" mixture to a boil. 
4. Stir for 5 minutes while boiling, on low.
5. Spread the toffee mixture over the crackers and bake for 8–10 minutes—or until the toffee has bubbled across the whole pan. 
6. Sprinkle with desired toppings (if any) immediately after removal from oven. Note: If using chocolate chips, sprinkle on the chips, let them melt, then spread the chocolate evenly.
7. Cool for 10-20 minutes in the fridge.
8. Break/crack into pieces.  
9. Store in air-tight containers in the fridge for optimum freshness.

*Tip: I like to pre-line the cookie sheet with non-stick foil for easy clean up.  
Photo courtesy of http://tastykitchen.com/

Guinness Shepherd's Pie

In preparing for a recent snow storm, I felt like a hearty meal, and it was a toss up between Beef Stew and Shepherd's Pie. I quick pinterest search yielded this yummy recipe, and it did not disappoint. We recommend serving with a pint of Guinness and some French's Fried Onions on the side.

Guinness Shepherd's Pie 

Ingredients

For the mashed potato topping:

• 1½ lbs Yukon Gold Potatoes, peeled and cubed
• 4 TBSP unsalted Butter
• ½ Half and Half (you can sub milk if you choose)
• Salt and Pepper to taste

For the filling:

• 1 lb. Ground Beef
• 1 medium Yellow Onion, cut into ½ inch dice
• 2 small Carrots, cut into ½ inch dice
• 2 large cloves Garlic, finely minced
• ½ tsp dried Thyme
• 1 tsp Kosher Salt
• ½ tsp Black Pepper
• 2 TBSP Tomato Paste
• 1 tsp Worcestershire Sauce
• 1 cup Guinness stout
• ½ cup frozen Sweet Peas

Directions

Mashed Potato topping:

1. Place the potatoes in a large pot and cover with water, add a tablespoon or two of salt, cover and bring a boil. Cook until fork tender, about 20 minutes.
2. Drain and mash with a potato ricer or with a fork until no lumps remain.
3. Add the butter, half and half (or milk) and mix until the potatoes are completely smooth.
4. Season with salt and pepper and set aside.

Filling:

1. Pre-heat your oven to 400 degrees F. and have a 1 quart baking dish nearby.
2. In a large skillet, over medium heat drizzle about 1 tablespoon of olive oil and sauté the onions and carrots until soft, about 7-9 minutes. Stir in the garlic, cook for 30 seconds.
3. Add the ground beef, breaking up into small pieces and cook until no longer pink.
4. Season the ground beef mixture with the dried thyme, salt and pepper. Stir in the tomato paste and cook for 30 seconds, then mix in the worcestershire sauce.
5. Pour in your Guinness, bring to a boil and then reduce the heat to a simmer. Cook until the sauce has thickened about 15 minutes.
6. In the last two minutes, stir in the frozen peas.
7. Pour the mixture into the baking dish and top with about mashed potatoes, spreading to the edges to create a seal, and fork spike the top.
8. Bake for 25 minutes – the topping will be lightly golden form a crust.
9. Let sit for 5-10 minutes before serving.

Base Recipe and photo credit: http://girlinthelittleredkitchen.com

Asian-inspired Slow-cooker Meatballs

I found a similar recipe while trolling Pinterest for new crock pot dishes.  The asian-style glaze sounded so yummy, and I love any recipe that calls for plum flavoring, but I've made a few modifications from that first attempt and am thrilled with the result.  Enjoy!

Asian-inspired Slow-cooker Meatballs

Ingredients

• 1 lb. Ground Beef *
• 1/3 c Panko Bread Crumbs
• 3 scallions, white and light-green parts, finely chopped (dice remaining dark green shoots for garnish)
• 1 Egg, large 
• 1 TBSP Soy Sauce 
• 1TBSP Ginger, finely chopped 
• 2 cloves Garlic, finely chopped
• 2 TBSP Vegetable Oil
• 1/2 c Barbecue Sauce *
• 1/4 cup Chinese Plum Sauce or Duck Sauce
• 1 TBSP Plum Jam *
• 2 TBSP Hoisin Sauce 

Directions

1. Combine beef, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl.
2. Mix gently but thoroughly by hand. Roll into 1-inch balls.
3. Heat oil in saute pan.  Sear meatballs until browned but not cooked through. 
4. Allow meatballs to drain on paper towels.
5. In a small bowl, whisk together barbecue sauce, plum sauce, plum jam, and hoisin sauce.
6. Mist slow cooker with nonstick cooking spray. Add meatballs. 
7. Pour sauce over meatballs. Gently stir to coat.
8. Cover and cook on low 4 to 5 hours., or until meatballs are cooked through.
9. Serve with rice, and your favorite vegetable. Garnish with remaining scallion.

Vermont ingredient recommendations: Boyden Farms Natural Beef, Gringo Jack's Vermont Maple BBQ Sauce, and Blake Hill Preserves Perfectly Plum Jam

Photo credit: myrecipes.com

Black Bean Soup

I used to buy a fantastic black bean soup mix at our local market, but it stopped appearing on the shelves a couple of years ago. So I tried to replicate the flavor at home yesterday, and we were quite pleased with the results.

We ate ours with some Cabot sour cream and shredded cheddar cheese mixed in, plus tortilla chips.

Black Bean Soup

Ingredients

• 2 TBSP Olive Oil
• 1 Onion, diced
• 1 Garlic Clove, diced
• 3 Carrots, diced
• 1 tsp Ground Cumin
• 1/2 tsp Cinnamon
• 1 tsp dried Cilantro
• One 8 oz. can Diced Tomatoes with Mild Green Chiles
• Two 14-16 oz. cans Black Beans (do not drain or rinse)

Directions

1. Heat olive oil in large soup pan over medium heat.
2. Add diced onion, garlic, and carrots. Saute 2 minutes.
3. Add cumin, cinnamon, and cilantro, then stir well. Saute 1-2 minutes more.
4. Add can of diced tomatoes, stir well.  Cook 5 minutes.
5. Add black beans and stir well. Cook until almost boiling (about 5 minutes.)
6. Reduce heat, and simmer 20 minutes, stirring occasionally.
7. Serve warm w/tortilla chips.

Serving suggestions

• Stir in Cabot Cheddar or Monterey Jack cheese.
• Stir in a dollop of sour cream.
• Add to scrambled eggs along with some cheddar cheese.
• Fold into tortillas with cheese (and chicken if you like) to make quesadillas.