Never made it to my workdesk today, because I have been working on getting finger foods ready for our Young Women / Relief Society Fashion show. We had a great time and our young women done a great job modeling and explaining there modest style clothing. I am so proud of our Young Women and the amazing example they set for the younger generation.
On the menu tonight was...
Savory Cream Puffs, Chocolate Dipped Strawberries, Sparkling Mango Lemonade and a new dessert that I have been saving on Pinterest called "Saltine Toffee".
Savory Cream Puffs, Chocolate Dipped Strawberries, Sparkling Mango Lemonade and a new dessert that I have been saving on Pinterest called "Saltine Toffee".
1 stick of butter
1/2 cup sugar
1 large Hersey bar
1/4 cup chopped pecans
24 saltine crackers
Place saltines on large baking sheet, lining them up side by side. Melt butter and sugar in small sauce pan, bring it to a boil and pour over saltines, coating all saltines. Bake for 10-13 minutes or until light brown. Remove from oven and let cool. Next melt chocolate and stir in pecans. Add small spoonful to top of cracker and place in fridge until chocolate is set. Serve at room temp.
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