Tuesday, Dec. 22 was the winter solstice, the first day of winter. This is when you have 12 hours of daylight and 12 hours of darkness. After that, the days begin to lengthen. Momma Said, “The best day of winter for me is the last day of winter.”
If you have not noticed this about me before, I DO NOT like winter. I don’t like the darkness, I don’t like to be cold and I don’t like to stay indoors. I can’t find boots that keep my feet warm and when my feet are cold, I am cold all over.
I sometimes envy the people who like to ski, it looks like fun, but I just don’t like to be cold. I would be the person sitting inside, in front of the fireplace, sipping my nice hot drink. I think it will get cold enough here in the nights for our local ski resorts to make snow. I hate for their Christmas season to be a bust because of no snow.
Usually by this time of year we have had at least one or two snows, but as of now, we have had zero. Momma Said, “That is just fine with me.” I know we need the snow for the water table, but it needs to be snowing and warm at the same time and I don’t see that happening. Oh well, I guess I can dream.
I hope everyone has a very Merry Christmas and I am not going to apologize for using that term. Christ is the reason for the season and Momma Said, “I am tired of apologizing for being a Christian and an American.” Have a joyous season and MERRY CHRISTMAS from Momma and The Parsons Advocate.
“Christmas Crack”
{AKA Saltine Toffee Candy}
Ingredients
1 cup butter (NOT margarine – original recipe calls for unsalted butter but I’ve used both)
1 cup brown sugar
1 1/2 cups semi-sweet chocolate chips
40 saltine crackers
Instructions
Heat oven to 400.
Line 12×17 cookie sheet with foil and spray well with cooking spray.
Layer the saltine crackers on top of the foil.
Heat butter and sugar on stovetop and heat until gently boiling, stirring constantly.
Reduce heat to low boiling and cook, uncovered, between 3 and 5 minutes, until the mixture is thickened and sugar is dissolved. (Be careful to avoid burning the butter and sugar- that will ruin the recipe, but do make sure the sugar is dissolved! This is by far the trickiest part of the recipe ~ just make sure it thickens and dissolves but does not burn.)
Pour butter and sugar mixture over crackers and spread evenly.
Bake 5-6 minutes in oven.
Remove pan from oven and let cool 3 minutes, then sprinkle with chocolate chips evenly over brown sugar mixture.
As chocolate chips melt, carefully spread into an even layer over the toffee layer using a knife.
Let cool completely (refrigerate to cool more quickly.)
Break into bite-sized pieces and serve. . . yum!
Store covered in refrigerator.
