Recipes From PiedmontReaders

#1 Chocolate Saltine Cracker Delight
Quick and Very Good

Ingredients:
40 or so Saltine Crackers
1 cup butter (do not substitute)
1 cup brown sugar
1 12 oz. package semi-sweet chocolate morsels
Optional Topping:Approx. 1/4 cup shelled walnuts or pecans, chopped ultra fine

Directions:

Preheat oven to 325 degrees F. Line a jellyroll pan with aluminum foil. Arrange saltine crackers on foil. Make sure crackers are flat, and pan is full. Melt butter and brown sugar in a saucepan and boil for 3 minutes. Pour over crackers, spread with spoon to coat evenly. Bake at 325 degrees F. for 5 minutes.

Remove from oven, pour chocolate chips over and let stand 5 minutes to melt. Spread around with a knife or spoon, then cover with bits of chopped nuts or some kind of brickle if you so desire. Place in refrigerater or freezer until hard. Break into bite-size or cracker-size pieces. You may also substitute white chocolate pieces or whatever you like instead of the semi-sweet chocolate.

The first year of book club this recipe showed up at a lot of the meetings.

#2 California Veggie Wraps
Bev's recipe
For each wrap you need these ingredients:

1 T. spreadable cream cheese
1 ten inche flour tortilla
2 T. shredded carrot
2 T. thinly sliced red or yellow pepper
2 T. chopped red onion
1/4 cup shredded Cheddar or monterey Jack cheese
1/4 avocado, peeled and sliced
1/4 cup baby spinach leaves or torn arugula
1/4 cup alfalfa sprouts
salt and pepper

Directions:
Spread cream cheese over the tortilla to within 1/2 inch of the edges.
Arrange the filling ingredients in a row along the center one third of the tortilla. Sprinkle with salt and pepper.
Roll the tortilla up as tightly as possible to enclose the filling without tearing the tortilla. Cut in half crosswise and arrange made wraps under plastic wrap and refrigerate till time to serve.

Every member raved about these wraps that Bev made with her hubby Shorty for all the bookies to enjoy Thanks for the recipe, Bev.