Dessert Crackers

50+ Saltine Crackers 1 cup sugar

2 sticks butter

1 (24 oz.) bag semi sweet chocolate chips

Directions:  Line the bottom of a cookie sheet with the saltine crackers.  Melt the 2 

sticks of butter in a pan, bringing just to a boil.  Add the cup of sugar and boil for 

about 4 minutes until it becomes light brown color and a sticky consistency.  This is 

the key step – make sure you boil long enough to get it to a caramel-like consistency.  

Pour onto the saltine crackers and bake at 375 degrees for 8-10 minutes.  Remove 

from oven.  Put the chocolate chips on top and let them melt for a few minutes.  Put 

in the refrigerator for about an hour, until they harden.  

Comment:  These are really easy and good.

Caramel Flan

Caramel:

1 1/3 cups sugar 1/3 cup water

Flan:

2 cups milk 4 eggs plus 1 yolk

1 cup sugar 2 tsp. vanilla

Directions:  Prepare caramel first.  Put sugar and water in a saucepan over 

moderately high heat until the syrup turns a nice golden brown; stirring constantly.  

Remove from heat and add ¼ cup hot water.

For flan, mix milk, eggs, sugar, and vanilla well with a whisk.  Line small individual, 

greased porcelain molds with the caramel.  Add the flan mixture.  Put molds into a 

brownie pan half-filled with water.  Bake at 350 degrees for about 20 minutes, until 

firm.  Remove and cool.  May be de-molded or eaten as is.

Comment:

Tropical Paradise Fruit Salad

1 egg, beaten 2 T. sugar

2 T. lemon juice 1 T. butter

Dash salt 8 oz. Cool Whip

1 cup pineapple tidbits 1 cup Mandarin oranges

1 cup white grapes, halved

1 cup mini-marshmallows

1 cup sliced bananas

Directions: Over a double boiler, mix beaten egg, lemon juice, salt, and sugar.  Stir 

until thick and smooth.  Add butter.  Cool.  Place fruit and mini0marshmallows in 

bowl (except bananas).  Gently add egg mixture.  Stir to coat fruits.  Fold in whipped 

cream.  Chill overnight.  Add bananas just before serving. 

Comment:

Mr. Pete’s Chocolate Fudge Sauce

1 ¾ cup heavy cream

¾ cup brown sugar

¼ cup butter, cut into small pieces

2 ¾ cups semisweet chocolate chips

1/8 tsp. sea salt

1 tsp. vanilla extract

Directions:  In a heavy saucepan over low heat, bring the cream just to a boil than 

add the brown sugar and stir just until it dissolves.  Add small pieces of butter until 

completely melted, then stir in the chocolate chips.  Wait 3 to 5 minutes so that 

chocolate is very soft before folding it in with a spatula.  Stir in the salt and vanilla 

and blend until well incorporated.  Let cool for 15 minutes; it will thicken as it cools.

Can be stored up to 1 week in the refrigerator in a glass jar.  Heat until warm but not 

hot, before serving.

Comment:  Paula Deen says this is the best chocolate sauce ever!

Rice Krispie Treats

1 cup Karo syrup      

1 cup sugar

1 cup peanut butter        

6 cups Rice Krispies

½ pkg. chocolate chips        

½ pkg. butterscotch chips

Directions:  Heat Karo Syrup and sugar until it becomes a rolling boil.  Take off 

immediately to avoid becoming peanut brittle!  Add peanut butter and blend.  Pour 

mixture over Rice Krispies and mix well.  Pour into greased pan.  Cool.

Melt chocolate and butterscotch chips together.  Blend.  Spread over Rice Krispie 

treats.  Cool.  May need to refrigerate the cookies briefly to set chocolate.  Cut in 

squares.

Comment: