Blarney Bark

An Irish Blessing

May the road rise to meet you,
May the wind be always at your back,
May the sun shine warm upon your face,
The rains fall soft upon your fields and,
Until we meet again,
May God hold you in the palm of His hand.

Started an extra early day today, as I was waiting for my allotted shower time slot...corned beef in the crockpot, baby red potatoes washed and ready to boil and as we are trying to get out the door, one daughter says, "Mom, we forgot to get my pie for my math class this morning!"...some things just never change. (they are celebrating "Pi" day this week). The great part is since my girls have their driving licenses now..."you better get in the car and go then", I replied. Love it!!

Knowing that we have a salty dinner ahead, I searched through my dessert cookbook last night looking for something fun to have this evening.  I came across my friend Annie's "Crunch Bars" recipe that she gave me a few years ago during the holidays.  She uses milk chocolate chips and tops them with crushed pecans...so, so yummy.

I remembered that I had a bag of white chocolate chips in the freezer and thought I would give this recipe a new spin with food coloring.  I am definitely going to keep this around for future holidays as well.  Purple or pink food coloring would be great for Easter and blue for 4th of July...the possibilities are endless.

Blarney Bark
Inspired by Annie's Crunch Bars

Club Crackers, about 1 sleeve
1 cup butter (2 sticks)
1 cup brown sugar
12 oz. White Chocolate Chips (I use Ghiradelli)
Green Food Coloring

Preheat oven to 400 degrees.

Place crackers in a foil lined 9 x 13 baking dish.

(Spray foil with non-stick spray, prior to adding crackers)

Add butter and sugar to saucepan.  Cook on medium high heat until 

butter is completely melted and mixture is well blended, stirring

occasionally.  Bring to boil, stirring for 3 minutes.

Pour melted butter/sugar mixture in pan and 

spread evenly over crackers.  

Bake 5 - 7 minutes or until topping is golden brown.

Remove pan from oven and immediately sprinkle with

white chocolate chips, let stand 5 minutes or until chocolate is softened.

Spread melted chocolate evenly.

Add a few drops of green food coloring.

Spread food coloring in each direction of pan.

Cool completely and break into pieces.

Super easy, fast and delicious!!!

One Year Ago: Green Eggs and Ham

Sweet Dreams Cake

My husband was watching television last night and gasped that he saw a Valentine's Day ad for a jewelry store.  "I can't believe it", he exclaimed.  "Valentine's Day ads already?", he said in amazement.  I looked at him in shock...I told him that Valentine's ads have been running for over a month now...where have you been?

I have never been a strong component of Valentine's Day.  As a "Grown Up", I believe that you should show your love to those around you all year long...not just make the extra effort one day out of the year.

As a teen in high school, I dreaded Valentine's Day during the school week.  It felt like every other girl was getting a "candy gram", flowers, teddy bears with a heart on its belly, balloon bouquets and the ever popular Russell Stover velvet covered box of chocolates from their boyfriends.  They could barely walk down the hall as their overflowing arms are weighed down with the menagerie of gifts.  (I'm guessing that any therapist would probably tell me this is the reason I am not a fan of the annual love day).

Fast forward and now I have teenage girls in high school.  They have already expressed that they are dreading Valentine's Day this year because of all the couple's gifts exchanges that will soon be taking place in their school's halls...and that breaks my heart, because I know exactly what they are going through.

We will make a conscience effort that my husband and I have stuffed bears with hearts on them and special boxes of chocolates to give the girls this year.  I know it's not the same as a boyfriend giving it to them...but a thoughtful gift of chocolate always helps a girl feel a little better, even if it's from her daddy.

My only advice is, don't worry girls, one day your Prince Charming will walk down those halls, into your life...until then...Sweet Dreams.

Sweet Dreams Cake

Red Velvet Dry Cake Mix 
(eggs, canola oil and water, as per cake mix instructions)
(2) 3.4 oz. packages Jell-O White Chocolate  flavored Instant Pudding 
4 cups cold milk
8 oz. Cool Whip whipped topping
Hershey's mini chocolate coated candies

Preheat oven to 350 degrees.

Prepare cake mix according to the directions on package and bake in a 9" x 13" pan until a toothpick inserted in the center comes out clean.

Let cake cool completely. Then using the end of a wooden or plastic spoon, poke several holes all over the cake.

Whisk together the pudding and the milk, then pour over the cake, making sure to fill the holes.

Refrigerate the cake for about 10-15 minutes, until pudding has set.

Spread the whipped topping evenly over the top and then sprinkle with the mini candies.

Store covered in refrigerator.

One Year Ago:  Ham and Cheese Biscuit Bake