CHOCOLATE GRAHAM TOFFEE BARK

(RECIPE POSTED BY ELLEN SAPLAMAEFF)
(easy to make)

Ingredients:
1/2 pound (two sticks) butter
1/4 cup brown sugar
1/4 cup granulated white sugar
1/2 box (about) graham crackers (not crumbs)
2 cups semi-sweet chocolate chips (too much chocolate recommend using only half)
1 cup chopped macadamia nuts (any kind of nut is just as good)

Preparation:
Preheat oven to 350 degrees F.
Line a 10 x 15-inch jelly-roll pan with non-stick foil.
Arrange whole graham crackers to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.
Melt butter in a medium saucepan over medium heat. Add brown sugar and white sugar. Stir to combine.
Bring mixture to a boil. Reduce heat and let the mixture gently bubble for 4 minutes. Remove from heat.
Carefully pour sugar/butter mixture evenly over the graham cracker layer. Spread to cover.
Bake for 10 minutes.
When done, remove from oven and let rest until bubbling subsides.
Sprinkle chocolate chips evenly over the top. Wait about 2 minutes for chocolate to melt, then use a spatula to gently spread chocolate chips into an even layer on top of the toffee graham crackers.
Sprinkle with the chopped macadamia nuts, pressing down gently into the chocolate.
Cool to room temperature, then refrigerate for 2 hours. Peel foil from chilled bark. Break into 2-inch irregular pieces.

Refrigerate any leftovers.

SCALLOPED POTATOES

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RECIPE POSTED BY ELLEN SAPLAMAEFF

Never had luck making scalloped potatoes until I found this recipe on Canadian Living web site

Ingredients
* 8 large potatoes
* 1-1/2 cups whipping cream
* 2/3 cup milk
* 2 tbsp margarine
* 1/4 cup flour
* 1/4 cup chopped onion
* 1/2 tsp each of salt and pepper
* 3/4 cup velveeta cheese
* 3 tbsp olive oil

Preparation
Peel and slice potatoes 1/4-inch thick and place in large casserole.
Pour olive oil over potatoes. Add salt and pepper and mix well.
Cover casserole and bake in 325ºF oven for 1 hour.
In saucepan saute onions in margarine until just transparent. Add flour and cook on medium heat for 2 minutes, mixing constantly. Add whipping cream and milk and velveeta cheese that has been chopped into small pieces. Cook on medium heat until sauce is thickened and cheese is melted.
Pour this mixture over the potatoes, mixing well and continue to bake for another 1/2 hour or until potatoes are tender.