Heath Bar Cookies

My Grandmother-in-Law shared this gem with me. Very fab, but ooooh so bad for you.

• 1 sleeve of saltine crackers
• 2 sticks of REAL butter
• 1 cup of brown sugar
• 1/4 teaspoon baking soda
• 1 bag of milk chocolate chips
• 1 cup of chopped pecans

Line a jelly roll pan with aluminum foil. Arrange saltine crackers on it, one layer thick, corner to corner. Melt butter into a small saucepan, add brown sugar. Mix until it begins to bubble, then remove from heat. Add the baking soda and pour onto crackers. Bake at 350 degrees for 7 minutes, or once it begins to bubble. Sprinkle on milk chocolate chips and bake for a minute to melt the chips. Sprinkle with nuts and allow to fully cool. Break apart, store in a Tupperware container in the refrigerator.

Ranch Oyster Crackers

My friend - Kristie brought these over for a playdate snack, and I loved them so much she sent me the recipe.

• 1 package oyster crackers
• 1/2 cup canola oil
• 1/2 teaspoon dill weed
• 1/2 teaspoon parsley flakes
• 1/4 teaspoon garlic powder
• 2 tablespoons ranch dip mix

Mix in a large bowl. Add crackers and toss until coated. Store in air tight container.

Monte Cristo

• 4 slices of bread
• 1 egg
• 2 slices of ham
• 2 slices of Swiss cheese
• spreading margarine
• canola oil

Spread the margarine on the outsides of the bread, then dip the bread into the egg. Place bread, egged side down into a skillet with canola oil heated up in it. Layer cheese, ham, and other piece of bread. Cook on mediumish heat for a few minutes, till nice and crispy, flip and repeat. Makes two fabulous sandwiches.