UNSALTED SALTINES RECIPES

CRACKER CANDY RECIPE | ALLRECIPES

Cracker Candy Recipe | Allrecipes image

This recipe is simple, quick, and can be made with many ingredients you have on hand.

Provided by Debbie

Categories Chocolate Candy

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 10 servings

Number Of Ingredients 5

Ingredients

¼ (16 ounce) package saltine crackers
½ pound butter
¾ cup white sugar
2 cups semisweet chocolate chips
¾ cup chopped walnuts

Steps:

Preheat oven to 425 degrees F (220 degrees C).
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.
Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) 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.

Nutrition Facts : Calories 598.1 calories, CarbohydrateContent 58.2 g, CholesterolContent 48.8 mg, FatContent 39 g, FiberContent 0.9 g, ProteinContent 6 g, SaturatedFatContent 20.9 g, SodiumContent 251 mg, SugarContent 15.3 g

CORNMEAL BISCUIT SAUSAGE DRESSING RECIPE | TRISHA YEARWOOD ...

Cornmeal Biscuit Sausage Dressing Recipe | Trisha Yearwood ... image

Provided by Trisha Yearwood

Categories side-dish

Total Time 1 hours 30 minutes

Cook Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 1/4 cups self-rising cornmeal
1 cup all-purpose flour, plus more as needed
1 tablespoon fresh thyme leaves
2 teaspoons sugar
1 teaspoon kosher salt
6 tablespoons unsalted butter, melted
1 cup buttermilk
2 tablespoons unsalted butter
1 pound sage breakfast sausage, meat removed from casings
1/2 yellow onion, diced
2 ribs celery, diced
1/4 teaspoon kosher salt
1/4 freshly cracked black pepper
3 1/2 to 4 cups chicken broth
1 sleeve saltines, crumbled (about 2 cups)
1 tablespoon fresh thyme leaves

Steps:

For the cornmeal biscuits: Preheat the oven to 450 degrees F. Heat a 12-inch cast-iron skillet over low heat.
Whisk together the cornmeal, flour, thyme, sugar and salt in a large bowl. Pour in 5 tablespoons butter and the buttermilk and stir until just combined. Pour the remaining tablespoon butter into the hot skillet. Turn off the heat and use a teaspoon scoop or a couple of spoons to form the dough into tiny drop biscuits into the skillet—they will be touching. Bake until golden, 12 to 15 minutes.
For the dressing: Remove the skillet from the oven and transfer the biscuits to a plate. Wipe out the skillet and return it to the stove over medium-high heat. Melt 1 tablespoon butter in the skillet, then add the sausage and break it up with the back of a wooden spoon. Cook until browned and crisp, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon, leaving any remaining fat in the skillet. Add the remaining tablespoon butter and let melt, then add the onion and celery to the skillet and cook until both have softened and started to brown, 3 to 4 minutes. Return the sausage to the skillet and stir in the salt and pepper. Pour about 1 cup chicken broth into the skillet and scrape up any browned bits at the bottom. Add the mini biscuits and the saltines. Pour the remaining 2 1/2 to 3 cups broth into the skillet a little at a time, stirring to coat and distribute everything evenly; it should be moist, but not wet. Sprinkle the thyme leaves over the top and transfer the skillet to the oven. Bake until the top is golden brown and the liquid has evaporated, 15 to 20 minutes.
Let rest for 5 minutes before serving. Serve hot or at room temperature.

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