Merry Christmas!
The house is decorated, most of the presents are bought and I’ve started my holiday baking…the only thing missing is snow 
Here’s what I’m currently…
…Listening to:
- Shake It Out by Florence + the Machine
- Skyscraper by Demi Lovato
- Christmas songs!
…Reading:
- Story by Robert McKee
- The Baby Truce by Jeannie Watt
- Heiress in Love by Christina Brooke
…Loving:
- Still love my work-in-progress, the second book of The Truth About the Sullivans trilogy!
- Watching the Pittsburgh Steelers and the Pittsburgh Penguins with my family
- Holiday shopping.
…Watching:
- Top Chef. Love me some Tom Colicchio *g*
- Christmas movies and TV shows.
…Looking Forward To:
- My son being home for over two weeks!
- All those yummy holiday cookies
- A few days of reading time!
…Craving:
Sweet and Saltines
Recipe found in Country Living magazine, adapted from Home Cooking with Trisha Yearwood
40 Saltine crackers*
2 stick unsalted butter
1 cup light-brown sugar
8 oz semisweet chocolate chips (about 1 1/3 cups)
Preheat over to 425 degrees. Line a large rimmed cookie sheet with aluminum foil and saltine crackers.
In a medium saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers, covering them evenly. Put cookie sheet into oven and watch closely. Bake for about 5 minutes, or until just bubbly.
Remove from oven and pour chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for 15 to 20 minutes, or until completely cold. The chocolate-covered crackers will form a solid sheet; break into pieces and store in an airtight container.
* Can substitute graham crackers or a layer of pretzels for saltines.
Enjoy!
