OMG! If you are looking for the perfect turtle bar but don't want the added expensive of buying an expensive bag of caramels, look no further. This recipe gives you that eewy gooey middle that you crave with a top of heavenly dark chocolate.

• 2 cups all-purpose flour
• 1-1/2 cups packed brown sugar, divided
• 1 cup plus 3 tablespoons softened butter or margarine, divided
• 1-1/2 cups coarsely chopped pecans
• 1-1/2 cups semisweet chocolate chips

Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides.

Beat flour, 1 cup brown sugar and 1/2 cup butter until well blended (mixture will be dry and crumbly). Firmly press into prepared pan. Sprinkle pecans over flour mixture.

In a small saucepan, combine remaining butter and remaining brown sugar. Bring to a boil over medium heat. Stirring constantly, boil until sugar is dissolved, about 1 minute. Carefully pour mixture over pecans. Bake until bubbly and edges start to brown, 15-20 minutes.
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Remove from oven. Immediately sprinkle with chocolate chips. Let stand until chocolate begins to melt; spread evenly. Cool completely in pan on a wire rack. Lifting with parchment paper, remove from pan. Cut into squares.

Crickets can calculate the temperature
You don’t always need a fancy gadget to tell you how hot or cold it is. During the spring and summer months, you can calculate the temperature by listening to a chirping cricket. Simply count the number of chirps you hear in 14 seconds. Then, add 40 to that number to find out the temperature in degrees Fahrenheit.

If you're sitting near the campfire late at night contemplating camping facts like above, you may want to add the recipe below for the morning.  
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3 cups rolled oats
1/4 cup oat bran (optional)
pinch cinnamon
pinch sea salt
1 T oil of choice or butter
1/4 cup pure pancake syrup 

Coat a large sheet of tin foil generously with oil cooking spray and set aside ensuring it is completely covered, including the edges.

In a large mixing bowl, combine the oats, oat bran, cinnamon, sea salt and mix well. Add the oil of choice (if using coconut, make sure it's melted) and maple syrup and stir until fully incorporated.

Lay the mixture in the center part of the tin foil, preferably in a single layer, ensuring there is sufficient room to around the edges to wrap.

Wrap the granola up without any room for air- We don't want steamed granola here. Lay the foil patch on the heated stone/coal and allow to heat for 5-10 minutes. Using tongs, shake the foil pack roughly every 2-3 minutes to avoid sticking.
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Remove and carefully open and allow to cool for 5 minutes. If you want melted chocolate and marshmallows, add now and mix through and allow to cool.

Morning driving you haywire camping? Need something to quickly refuel your family?  Give this one a try.  


1/2 tablespoon olive oil
1 cup frozen hash browns
8 oz cooked ham, diced
12 eggs
1 tablespoon Taco Seasoning
1 (4.5 oz) can Green Chiles
2 cups (8 oz) shredded cheddar cheese
1/4 cup chopped cilantro
8 (12-inch) flour tortillas


Heat the olive oil in a large skillet. Add the hash browns and cook for 1 minute, stirring continuously. Add in the ham. Continue to cook, stirring occasionally, until the hash browns and ham have both browned, about 8-10 minutes.

Meanwhile, in a large bowl, lightly whisk the eggs. Whisk in the taco seasoning. When the hash browns and ham have browned, pour the eggs into the skillet. Cook, stirring frequently, until the eggs have set. Stir in the green chiles, cheese and cilantro.

Warm the tortillas. Put 1/8 of the egg mixture down the center of each tortilla. Roll up like a burrito and wrap tightly in foil. Store in a ziptop bag in the refrigerator or in a cooler.
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When ready to cook, place wrapped burritos in hot coals next to fire. Let the burritos sit in the coals, turning once, until heated through, about 10-15 minutes. (The time will depend on how hot your fire is.)

What a glorious, scrumptious pie to bake this coming weekend.  These ingredients are fresh and thrifty not putting a dent in your budget.  Give this one a whirl, and with such taste bud popping flavor, you won't be disappointed. 
 
Pastry for single-crust pie (9 inches)
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup whole milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1 cup sour cream
1 cup heavy whipping cream, whipped

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.

Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring.
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Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

Move over Dutch ovens, skillets, and crock pots: There’s a new kid in town. Sheet pans, too, lend themselves perfectly to one pot (or in this case, one pan) meals—the heroes of weeknight dinners.

Quick, delicious, and easy (in planning, preparing, and clean-up) sheet pan dinners can be built a million ways and are completely customizable to your family’s favorites.

1 pound uncooked sweet Italian sausage links, roughly chopped
3 medium sweet red peppers, seeded and sliced
1 large onion, halved and sliced
1 tablespoon olive oil
6 hot dog buns, split
6 slices provolone cheese


Preheat oven to 375°. Place sausage pieces in a 15x10x1-in. sheet pan, arranging peppers and onions around sausage. Drizzle olive oil over sausage and vegetables; bake, stirring mixture after 15 minutes, until sausage is no longer pink and vegetables are tender, 30-35 minutes.

During last 5 minutes of baking, arrange buns cut side up in a second sheet pan; top each bun bottom with a cheese slice. Bake until buns are golden brown and cheese is melted. Spoon sausage and pepper mixture onto bun bottoms. Replace tops.

Remember one of the most important steps to ensuring holiday fun, is the step of preparation.  The more you prepare ahead of time, the more you'll enjoy those individuals you love.  These cookies can be prepared in advance, frozen to ensure freshness, and then set out on a lovely platter for your Fourth of July Holiday.

1 cup instant oats
1 cup flour
1 cup brown sugar
1/2 cup coconut
1/2 tsp. baking soda
1/4 cup margarine
3 tab. water
2 tab. pancake syrup

Beat brown sugar and margarine until fluffy.  Add 1 cup of flour and beat for 2 mins.  Add water, pancake syrup, baking soda, oats, and coconut.  Mix on low speed until combined..  Drop by tablespoons onto greased cookies sheet.  Bake at 350 for 12 minutes or until the edges are golden.

​I was in Aldi yesterday picking up a quart of strawberries for $1.29.  Knowing I had some leftover blueberries from last month's food pantry bag stashed deep in the freezer, I knew I had a red, white, and blue concoction to share. This recipe is quick, thrifty, and easy to make.  You can put these beauties together in around 30 minutes and surprise your family tonight with a real treat!

Aldi's blueberries were on sale for $1,29 a pint this week!

Biscuit

2 cups fresh strawberries, sliced
1 1/2 cups blueberries
3 tab. pancake syrup

Shortcakes

2 cups whole wheat or white flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup cold butter or margarine, cubed
1/2 cup milk
1/4 cup pancake syrup

Cool Whip

In a bowl, mash 2/3 cup strawberries with syrup.  Add the rest of the strawberries and blueberries.  Refrigerate. In a bowl mix flour, baking powder, salt, and soda.  Cut in butter until mixture resembles coarse crumbs.  Whisk in egg, milk, and syrup until just moistened.  Turn out on lightly floured board and roll into 3/4 inch thickness. Cut with a  2 1/2 inch biscuit cutter or inverted drinking glass.  Place on greased cookie sheet two inches apart. Bake at 400 for 12 - 15 minutes or until lightly browned.  

Split shortcakes and fill with berry filling and cool whip.  Place more on top if desired.

I was just at Winn Dixie when low and behold there are HUGE packs of chicken thigh specials!  For only $1.59 a pound you can pick up a good size tray for your Fourth of July BBQ.  What a special treat!  All you need is a package of hot dogs and you've got a great grill-in fare happening at your place on the Fourth!

At this very moment, buy one get one Ball Park Franks are on sale.  Nothing like splurging a buck on some good dogs.  Just seems to make the festivities all the better!

This recipe adds flavor through and through allowing you to marinate overnight.  So get cooking and slip some of these thighs into a Ziploc baggie for tomorrows grill fest.

1/3 cup yellow mustard
1/2 cup packed brown sugar
1/4 tsp. cinnamon
1/4 tsp. crushed red pepper flakes (optional)
8 - 10 bone in chicken thighs

In a bowl mix all ingredients.  Place chicken in a Ziploc bag and reserve 1/4 cup marinade.  Pour rest over chicken and place in refrigerator overnight.  Grill chicken covered over medium heat until thermometer reaches 170 degrees.  Serve with reserved marinade.

Have you ever wondered how real Caesar Salad is made?  This recipe has been with me for years, and I can attest you'll taste none better.  Need something special for your Fourth of July table yet?  Then give this a try.  Got to have some special fare for the holidays!  

For the Croutons:
3 cups French or Italian bread cubed
2 tab. extra virgin olive oil
1 tsp. Italian herb blend
1 tsp. salt
1/2 tsp. pepper
Toss bread cubes with ingredients and bake in a 450 degree oven for 8 to 10 min.  turning occasionally.  Set aside to cool.

For the Salad:
1 large clove of garlic, peeled
1 large head of Romaine lettuce
2 tab. fresh lemon juice
1 soft boiled egg (cooked in boiling water 1 minute, left in its shell)
3 anchovy fillets mashed
1/2 tsp. Worcestershire sauce
1/3 cup extra virgin olive oil
1/3 cup freshly grated Romano cheese
Cut garlic clove in half and rub around inside of a wooden bowl.  Discard.  Break Romaine lettuce into bite size serving pieces.  In a small bowl combine lemon, egg, Worcestershire sauce, and olive oil.  Whisk well. Toss mixture with salad and toss with cheese.  Top with croutons.  Serve immediately.

Happy Fourth of July!  I happened to receive a bag of mixed cabbage in my food pantry bag. Anytime you receive a bag of fresh veggies in your food pantry box, one must ensure there is a recipe handy to construct it quickly.  

​Often, these items are handed out on the expiration date.  You can just tell they won't be any good the following day.  This recipe is quick and will use ingredients you already have on hand to make this delicious side for dinner this evening.  

Did you know? The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century. The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds somewhat like "cole") or "koolsalade" meaning "cabbage salad".


1 bag of coleslaw mix
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon celery seed, optional
1/2 teaspoon mustard
1/4 teaspoon salt

In a medium bowl place cabbage mix. Combine remaining ingredients; stir into vegetables. Chill until ready to serve.