Saltine Toffee Candy

• Ingredients:
• 4 ounces Crackers, saltines 
• 1 cup salted butter 
• 1 cup brown sugar
• 2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• ¾ cup Nuts, pecans

Directions

Instructions Checklist

• Step 1

  Preheat oven to 400 degrees F (205 degrees C).

• Step 2

  Line cookie sheet with saltine crackers in single layer.

• Step 3

  In a saucepan combine the sugar and the butter. Bring to a boil and boil for exactly 3 minutes. Immediately pour over saltines and spread to cover crackers completely.

• Step 4

  Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Smashed Potatoes with Lemon Vinagrette

Ingredients

Potatoes:

2 pounds baby or fingerling potatoes

1/4 cup olive oil, plus extra as needed

3 cloves garlic, peeled and halved

Dressing:

3 tablespoons olive oil

3 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley leaves

1 tablespoon chopped fresh thyme leaves

2 lemons, zested

Kosher salt and freshly ground black pepper

Directions:

1. For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
2. In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
3. For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
4. Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
5. Transfer the potatoes to a serving bowl and serve.

White Wedding Almond Cake

• 1 package white Cake mix
• 1 cup all purpose flour
• 1 cup granulated sugar
• ¾ teaspoon salt
• 1 cup plus 2 Tablespoon water
• 1 cup sour cream
• 2 tablespoons vegetable oil
• 1 teaspoon Pure/Natural Almond Extract
• 1 teaspoon Vanilla extract
• 4 egg whites

Directions

Instructions Checklist

• Step 1

  Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.

• Step 2

  Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

• Step 3

  Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Vanilla Buttercream Frosting

Ingredients

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

Directions:

1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Parmesan Crusted Boneless Pork Chops

Parmesan Crusted Boneless Pork Chops
Giada diLaurentis

Ingredients:

2 large eggs

1 cup dried Italian-style bread crumbs

3/4 cups freshly grated Parmesan

4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces) -- NOTE:  cut them to this thickness if they are thicker.  If you don't then you might burn the parmesan crust because you're cooking it longer to get to 150 degrees.  The timing (6 minutes each side) is perfect for the original thickness.

Salt and freshly ground black pepper

6 tablespoons olive oil

Lemon wedges, for serving

Directions:

1. Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
2. Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.