Saturday, December 16, 2017
40 to 50 salted saltine crackers
1 cup butter
1 cup packed brown sugar
2 cups milk chocolate chips
1/2 cup M & M's
Preheat oven to 400 degrees and line cookie sheet with parchment paper and tops with saltines in rows.
In a sauce pan, combine sugar and butter and bring to a boil. Once mixture is at a boil, continue boiling for nearly 3 minutes. Mixture should be a deep caramel color.
Immediately pour over saltines and spread to cover crackers completely.
Bake for 5 to 6 minutes. The crackers will look all bubbly.
Remove from oven and sprinkle chocolate chips over top and let sit and all to melt. Spread over top completely.
At this time, sprinkle the M & M's on top and push into chocolate.
Put the pan into the freezer for about 15 minutes and then break into pieces and finished product yields quite a bit. keep refrigerated.
Can be kept up to 2 weeks in refrigerator or freezer.
Monday, March 20, 2017
Wednesday, January 4, 2017
Wednesday, November 23, 2016
From the Sawhooks to you.
A very happy, blessed and joy-filled Thanksgiving.
November 28, 2019
Some favorite Thanksgiving links from Georgia's Kitchen
Saturday, September 17, 2016
PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES
1 cup Pumpkin puree
2 cup Quick oats
1/2 tsp Baking powder
1 1/2 cup Brown sugar
1 1/2 tsp Cinnamon
1/2 tsp Cloves, ground
1 cup Flour
1/4 tsp Nutmeg
1 tsp Salt
1 1/2 cup Semi sweet chocolate chips
1 tsp Vanilla
3/4 cup Butter
Preheat oven to 375 degrees.
Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined.
Fold chocolate chips into batter.
Drop 1 tablespoon batter for each cookie onto a baking sheet.
Bake in the preheated oven until the edges of each cookie are lightly browned, 12 to 14 minutes.
Friday, September 16, 2016
2 pounds ground turkey
2 pounds boneless chicken breast (cooked and cubed)
2 - 15 ounce cans tomato sauce
1 small can tomato paste (rinse can with water 3 times)
1 can diced tomatoes
1 can Rotel
1 large onion, chopped
2 cans chili beans
2 packages Durkee Red Hot chili mix (or regular, your choice)
Garlic salt (to taste)
Chili powder - 2 tablespoons or more to taste
Hot sauce (to taste)
In a large pot, brown the chicken breasts and remove to cool and cut into bite sized cubes.
Add a couple of cans of water to it, stir, and heat on medium high heat with the lid off for about an hour.. Stirring occasionally. Turn heat down to medium low and cover and cook for another 1 to 2 hours.. Stir during this time.. Take lid off and let cook for another hour.. stirring.. and the chili will thicken..
Serve with chopped onions and shredded cheddar on top.. and you're in store for another wonderful taste treat.. ( A real Sawhook favorite)
Monday, September 12, 2016
7 tablespoons unsalted butter, plus more for the dish
1# Any pasta (I used penne pasta)
2 stalks celery, finely chopped
2 stalks celery, finely chopped
1 small onion, finely chopped
3 cups shredded rotisserie chicken (or 5 chicken breasts)
2 heaping tablespoons all-purpose flour
2 cloves garlic, minced
1 cup hot sauce (preferably Frank's)
2 teaspoons dry mustard
2 1/2 cups half-and-half or a little more as needed
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
1/2 cup cheddar
1 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about seven minutes. Drain.
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about five minutes. Stir in the chicken and garlic and cook two minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about two minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni in the prepared baking dish,
then top with the chicken mixture
and the remaining macaroni.
Pour the cheese sauce evenly on top.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, cheese and parsley. Sprinkle over the macaroni
and bake until bubbly, thirty to forty minutes. Let rest ten minutes before serving.