A Season for Matzoh Crack

I've done it. My friends have all done it. My family have all done it. In fact, it's my friends and family that actually make it and offer to me. They scour the stores, find the best deals, and they make it---in their own homes. Who am I to say no? Especially to my Mother-in-Law?

Matzoh Crack. It's not new on the scene. It's street name is actually Chocolate Toffee Matzoh. And when I say it's good, it's real good. One time a year good.

There are numerous different variations on the recipes, but essentially, they are one in the same. Sure you can add nuts or Heath candy bars on top, but I'm a purist. I like Matzoh, Chocolate and Toffee. In that order.

Following is the tried and true recipe from the Dallas Temple Emanu El cookbook "From Generation to Generation". It's the one my Mother-in-Law uses-just imagine her notes from below in the side margins of the cookbook.



Chocolate Toffee Matzos

1/2 # of matzoh (approximately)
1 cup butter
1 cup dark brown sugar
12 ounces chocolate chips
1 cup chopped pecans (optional)
1 cup bits of toffee (optional)

Line jelly roll pan with foil, (I use 2 pans). Fit matzohs in one
layer,covering entire pan. Melt the sugar and butter in a double
boiler, stirring A LOT. Cook until well blended and the mixture can coat the
spoon. I spoon the mixture over the matzoh,and I don't use a lot because I
want to stretch it over both pans. Since there is still chocolate chips and
toffee to come, it's not that big a deal. BAKE at 425 for about 4 minutes.
It will be bubbly. Remove from oven. Sprinkle a generous amount of chips
over the toffee and return to oven for about a minute. Remove from oven
and gently spread the melting chips over the toffee. When cool, I sprinkle a
lot of the toffee bits on the matzoh. I always buy extra chips and bits of
toffee. You can also sprinkle pecans for a different taste. I place the
pans in the refrigerator with wax paper over them. When you want, break up
into pieces and place in container. I keep mine in the fridge,when not
eating ,so that the matzoh stays better. You would not want gooey
chocolate!!!!!!

I highly suggest that you get your hands on a piece of this...find a friend who supplies it-just ask for one bite. You will be addicted.


What are you favorite Passover dishes?

Dinner for a Snowy or Rainy Day? It's Always Perfect Weather for a Mushroom Barley Soup

So you've heard a lot about barley these days, right? Aarowhead Mills has a great product that I love to use. See photo to the left. how many of you have this in your pantry and have never used it? Challenge of the day: explore barley!

While barley lends itself to many delicious recipes-I tend to lean toward cold barley salad in the summer months and mushroom barley soup in the winter months. For some reason, the soup has made many appearances this winter-both just for dinner and for entertaining purposes. Really, all you need is this hearty soup, a great salad and a hunk of bread and you have a filling, satisfying and nutritious lunch or dinner to get you through these chilly months. Not to mention it won't break the bank!

The barley stats: 1/4 cup serving: 160 calories 1 gram fat 5 mg sodium 200 mg potassium 8 grams fiber 5 grams protein 0 grams saturated fat, trans fat, cholesterol




Here's my Mushroom Barley Soup Recipe Ready?
1. Go to the store.
2. Buy a bag of Arrowhead Mills Organic Pearled Barley
3. Turn bag over
4. Follow recipe for barley soup--who knew the secret ingredient was soy sauce to taste? Low sodium, of course!
5. Enjoy!



Now I will say that I do add about two containers of sliced mushrooms to the pot along with the other veggies. I first saute them until they turn a deep brown color--so a about 3 tsp. of olive oil on medium heat for about 15 minutes or so and they are ready to go. And, I often double, triple or even quadruple the recipe. I've tried more liquid (more soupy results) and I've tried less liquid (chunkier and more stew like consistency result).

The next batch I'm going to try to puree the veggies in the stock to see if I can get more of a chowder consistency a la the mushroom barley soup at Deli News in Dallas...which is my inspiration for this soup.

I want to encourage you to do exactly what I did and that was to check the label, box or bag for the best recipes for the particular ingredient you are using. These companies, as I've mentioned before, spend mucho dollars having professionals perfect these recipes using this products. Go to their websites, too. You'll find so many easy recipes--they know that we are a bunch of working moms and dads who are trying to feed ourselves and our families healthfully--and on a budget. Let me know if you want me to post the recipe off the back of the bag for you--happy to do so!


Tell me, do you use the back of packages or company websites to find recipes? What are your favorites?

10 Easy Ways to Save at the Grocery Store with Lauren Marek (and RP's bubbly commentary)

As I write my own grocery list for the week, guest blogger Lauren Marek's comments are speaking loud and clear! Check out my own chatter next to her excellent points!

Way to Save Money at the Grocery Store

We are all trying to cut back on our spending these days. Food is one of our biggest monthly expenditures, so why not find easy ways to save, but still get the high quality foods that you like?

Here are some easy tips to save money on groceries:

1. Watch the scanner at checkout. Did you know that Americans lose 1 to 3 BILLION DOLLARS in pricing discrepancies each year? Make sure that the price on the food matches the price on the scanner.
RP says: Seriously folks-watch this closely. I have found many an error by doing so and thereby saved money!

2. Make your own mixes. Pre-made mixes are expensive, and not as good! Bring out your inner Martha Stewart and mix up your own brownies!
RP says: I love www.epicurious.com and www.thekitchn.com for recipes.

3. Keep track of what you have at home. How many times have you showed up with a just purchased item, only to realize you already had 2 at home?!
RP says: Sadly, I do this all the time-I recently had 5 boxes of Triscuits in my cupboard. Seriously!

4. Eat first. You have heard this over and over: if you shop hungry, you buy more.
RP says: this is true. Especially during Halloween season. Those mini Kit Kat's and Reece's may be calling your name, but remember that just a few of the "minis" become a full blown extra large candy bar faster than you know!

5. Grate and chop your own foods. Pre-grated and chopped cheese, meats, carrots, etc. are expensive, and it's just too easy to do it yourself to justify the cost difference.
RP says: Do this on Sunday. You will thank yourself by Thursday when you are temped to call Pizza Hut for take out.


6. Watch out for aisle manipulation. Grocery stores purposely put the diary and meat products in the back of the store. Why? They want you to walk through all of the aisles and face the temptation of all the fun colored, new products on the way. Keep this in mind next time you're making a quick milk run and avoid the maze.
RP says: Those food marketers are smart cookies. Just take a look at how big the chip and soda aisles are these days.

7. Beware of bulk. Just because it's packaged in bulk does not mean it's necessarily a better deal. Before you buy that year long supply of marshmallows, try bringing your calculator to find out if it's really cheaper.
RP says: if you do buy in bulk, repackage into correct portion sizes when you get home. Just check the label for proper serving sizes.

8. Eat more beans! Beans are not only cheap, but they're a great source of protein and fiber.
RP says: I heart beans. What more needs to be said?

9. Make a coupon file. Instead of cutting them out and throwing them in your purse to forever be forgotten, make a coupon file and look in it for the items you need before you hit up the super market.
RP says: I am not a coupon queen, but I am getting better. It's amazing how much you can save if you are looking for the RIGHT coupons. Don't clip something you don't buy just to get the discount!

10. Cut back on bottled water. According to the New York Times, "Almost all municipal water in America is so good that nobody needs to import a single bottle from Italy or France or the Fiji Islands. Meanwhile, if you choose to get your recommended eight glasses a day from bottled water, you could spend up to $1,400 annually. The same amount of tap water would cost you about 49 cents." This is not to mention all of the plastic Americans are wasting...
RP says: I do drink Dallas water on a daily basis and I feel pretty good.

This last tip from me doesn't save money per se, but it does save the environment. Hoping up right now to put my recycled bags at the back door so I don't forget them!

How do you save at the grocery store? Post a comment and let us know!