Monthly Archives: March 2020

40-42 saltine crackers                               1 tsp vanilla extract

1 cup unsalted butter                                 Green decorative sugar

1 cup brown sugar packed                        Yellow decorative sugar

1/2 tsp cinnamon                                        Purple decorative sugar

12 oz white chocolate chips + more for drizzling **After going to two stores with no luck, being solution oriented as we are, chose 3 boxes of 4 oz Baker’s white chocolate; then chopped them in food processor;  perfect!!!

Preheat oven to 375 degrees F. Line a rimmed cookie sheet with parchment paper. Lightly spray with cooking spray. Place saltine crackers side by side on the parchment paper. Set aside. Combine butter, brown sugar, and cinnamon in a large saucepan. Bring to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. Remove from heat and stir in vanilla. Pour the mixture evenly over the crackers. Use a greased spatula to spread over the crackers as needed.

Bake for 5 minutes. Remove from oven. Top with 12 oz white  chocolate chips. Let rest 5 minutes. Use a spoon to spread the   melted white chocolate evenly over the crackers. Decorate the top with green, yellow and purple decorative sugars. Drizzle with    additional white chocolate as desired. Cool in the freezer for 30 minutes. Break into pieces, removing from the paper. Store in the refrigerator in a ziplock bag or airtight container.

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3 Tbsp butter                           2 Tbsp olive oil

3/4 onion, diced                        1/2 C carrots, diced

1/2 C celery, diced                   4 cloves garlic, minced

Coarse salt & black pepper   1/3 C flour

4 C chicken broth                    1.5 C Half & Half                             

2 C cooked white chicken, shredded*

1 lb potato gnocchi                 3 C fresh baby spinach

1 Tbsp chopped fresh basil    Fresh Parmesan or Romano

     In a large Dutch oven, heat oil and butter over medium heat.  Add onion, carrots, celery and garlic.  Season with salt and pepper.  Cook until tender over medium-low about 10 minutes, stirring often.

     Sprinkle the flour into the pot and stir into vegetables.  Cook 3 minutes, stirring often.  Stir in the chicken broth 1 cup at a time, followed by the half & half. 

      Add the cooked chicken.  Bring to a simmer and maintain for 20 minutes stirring often.  Stir with salt and pepper to taste.

      Cook the gnocchi separately according to package directions.  Add to the soup along with the spinach.  Simmer until spinach wilts.  Stir in basi.  Serve with grated cheese.

      Tastes just like the Olive Garden version — so perfect for a cold winter night. 

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