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Recipes from the Front Porch

HOMEMADE SKOR(tm) BARS -Liane of P.E.I. Canada: A Front Porch Chef
Ingredients:	Directions:
Enough saltine crackers to cover a cookie sheet (number varies according to pan size) 1 C butter 1 C brown sugar 1 bag pure milk chocolate chips	Preheat oven to 300 degrees F Cover a large cookie sheet with aluminum foil, shiny side up. Spray foil with Pam and cover pan with regular saltine crackers, Do Not Overlap (cont.).

Here is a foolproof recipe for a great treat that everyone loves! Trust me on this one!

This is so easy! 4 ingredients!
Ready in no time!
I guarantee that everyone will think you are a genius!
Try them ...you will be very surprised! -Liane

HOMEMADE SKOR(tm) BARS (cont.)
Directions (cont.):	Directions (cont.):
Bring butter and brown sugar to a boil in a sauce pan. Boil 2 minutes. Pour over crackers and bake for 6 minutes. Take out of oven and sprinkle with chips.	When they get shiny (melted), spread them all over the top until smooth. Put in freezer for about 30 minutes until hard. Peel off of foil and cut in squares. Store in a covered container in the fridge, with waxed paper between layers.

Wiggly Pumpkins- Paulette: A Front Porch Chef
Ingredients:	Directions:
2 pkgs. (6 oz. each) orange jello 2 1/2 cups boiling water 1 cup cold milk 1 pkg. (3.4 oz.) instant vanilla pudding mix Candy corn Black licorice and/or gumdrops	Dissolve gelatin in water; set aside for 30 minutes. Whisk milk and pudding mix until smooth, about one minute. Quickly pour into gelatin; whisk until well blended. Pour into an oiled 13x9x2-inch pan. Chill until set. Cut into circles or use a pumpkin-shaped cookie cutter. Just before serving, add candy corn eyes and licorice mouths.

ALMOND ROCA -DecoDreamer: From the Idea Exchange

Ingredients:

Directions:

2 cups (1 pound) butter
2 cups Sugar
1/2 cup Whole almonds
1 large package chocolate chips
1/2 cup Walnuts, ground in a blender

Melt butter over high heat.
Add sugar, stirring until it foams up well.
Continue cooking over high heat, adding almonds.
Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted.
(Take it off the heat for a moment if it starts to smoke.)
Stir as you take it off the heat permanently and pour quickly into your biggest flat pan with sides.
Tilt to spread evenly.
After 5 minutes, pour on chocolate chips.
When they have melted a bit, spread them over the top of the hot mixture with a rubber spatula.
Scatter ground walnuts over the top, shaking to distribute evenly.
Candy is thoroughly cooled when the chocolate is dull looking.
Cool at least three hours, at room temperature.
Break into pieces and it's ready to eat.