A hostess gift & recipe

So I decided yesterday to bake. And bake I did. I made 8 dz Gingersnaps (dipped half today), 4/5 dz Chocolate Swirl cookies (all dipped today), 6dz Andes cookies, 3/4dz Mountain cookies, 2/3 Mint Thins and a batch of Saltine Toffee!

So when I saw the Free for All challenge (Christmas Cards on the fly) over at SCS, I knew exactly what I was going to do. “You know how sometimes when you are on your way out the door to a holiday party and you suddenly realize you don’t have a card or ANYthing for the hostess??? The challenge today is to create a card “on the fly” … meaning in 15 minutes or less!! “

I pulled out No Peeking by Our Craft Lounge and embossed it in black on white, stamped “Happy Holidays” in fired brick distress ink and embossed with clear. Colored it in with copics and added a little bit of Wicked Green Sparkly Fluff the to bow. Cut it out completely and layered it onto green and red cardstock. Filled a bag with Saltine Toffee and added the tag. Perfect little gift for that hostess. (I’m sending it with my oldest to a get together she is attending tonight for the mom that is hosting it)

Here is a close up of the tag. Can you see the sparkly fluff on the bow?



And since it is the season of giving and sharing. I am sharing the recipe with you. It is so easy to make and soooo yummy!!

Saltine Toffee

Ingredients

• 37 saltines cracker squares
• 1 cup butter, cubed
• 3/4 cup sugar
• 2 cups (12 ounces) Nestlé® Tollhouse® Semi-Sweet Morsels
• 1 ounce white baking chocolate
• 1 teaspoon shortening

Directions

• Place crackers in a single layer in a foil-lined 15-in. x -10-in. x 1-in. baking pan. In a large saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Spread over crackers.
• Bake at 350° for 7-8 minutes or until bubbly. Sprinkle with chips. Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top.
• In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over toffee. Chill for 15-20 minutes or until set; break into pieces. Store in the refrigerator. Yield: about 1-3/4 pounds.

 
           Thanks for stopping by

                       and 
           
            Happy Holidays!!

                            
                           Amber