Catching Katy

Reads, Eats, & Everything Else

Leave a comment

Saltine Cracker Toffee

I love sweet and salty. One thing I have always remembered my grandmama making was saltine cracker toffee. It’s like a faux toffee or brittle. And it’s super easy. Recently, I ate something that had the same flavor so I made a mental note to find the recipe and make it, especially after learning that my husband’s family had never had this incredible concoction before. Then, like a mind reader, my mom made some for our family Christmas get-together, except she made hers with graham crackers instead of saltines.

My memory is not always the best, but I know I remember grandmama making this with saltines. And luckily my cousin remembered the same. So I got the recipe from my mom (which did use graham crackers), found something similar online to compare that used saltines, and kind of combined and tweaked the two to make a delicious Saltine Cracker Toffee.

None of the measurements have to be exact and there are a lot of ways to modify this recipe. Apparently a lot of people add chocolate too. I love chocolate but there are SO many chocolate treats that I prefer this one without. You can also use different kinds of nuts or no nuts at all! That is the beauty of this recipe.

Try it out and let me know (a) how you like it and (b) how you modify it! Individual steps/tips and pictures are next or see the recipe below.


The recipe requires a simple 3 ingredients. Yes, that’s right – only 3. Saltines, butter, and brown sugar. Oh and some cooking spray and aluminum if you want to count those.

Preheat oven to 350°. Line a baking sheet (one that has sides and is not completely flat) with aluminum foil then spray with cooking spray. Line up saltine crackers to fill the cookie sheet. If you are using nuts and need to chop them, go ahead and do that.


In a medium sized saucepan, melt butter over medium-low heat. I cut the sticks into smaller pieces just to help it melt quicker. Once it’s about halfway melted, add the brown sugar. Once butter is completely melted, bring to boil over medium heat for about 3 minutes or until it thickens and the sugar has dissolved. Stir constantly during this part. You want the butter and sugar to be completely combined and be the color of caramel.


Once that is done, pour it evenly over the saltine crackers and spread with a knife or spoon or spatula. It does not have to be perfect and it will spread out more in the oven, but try to cover all cracker with sauce as best you can.


Sprinkle nuts on top. You can use and much or as little as you like and again – perfection is not a thing. Place in oven and bake for about 10 minutes. You want it to be golden brown.

Remove from oven and let cool. It will cool faster if you take the foil (with the toffee) off the cookie sheet. I also let it cool about 10 minutes on the counter then put it in the refrigerator to finish cooling. After it cools, break into pieces and enjoy! These were a HUGE hit at my office holiday party and it’s super easy to make.


Saltine Cracker Toffee


  • 40-50 saltine crackers
  • 2 sticks of butter
  • 1 C light brown sugar (packed)
  • 1 C chopped pecans


  1. Preheat oven to 350°
  2. Line a cookie sheet (with sides) with aluminum foil and spray with cooking spray
  3. Place saltine crackers in single layer covering cookie sheet
  4. Place butter in a medium saucepan over medium-low heat. Stir until butter is about halfway melted then add brown sugar.
  5. Once butter is melted, bring to a boil over medium heat for about 3 minutes. Stir constantly. The goal is for the sugar to be dissolved and combined with butter, the mixture to be thickened, and to be a caramel color.
  6. Pour butter-sugar mixture evenly over saltines. Spread out with a utensil (knife, spoon, spatula, etc.).
  7. Sprinkle pecans on top.
  8. Place in oven and bake for about 10 minutes or until golden brown.
  9. Remove pan from oven and take foil & toffee off of the pan. Let cool then break into pieces. Can also place in refrigerator to cool.


You can use whatever nuts you want or no nuts at all. Print the recipe here: Saltine Cracker Toffee

Leave a comment

Peanut Butter Cookies

I can’t believe it took me this long to share this recipe – and that this is only the fourth dessert/sweets recipe I have posted on my blog. I bake a lot. I have no excuse. Anyway, this is literally the easiest cookie to make. If you are not a baker you can make these, and if you are a baker you will love how easy these are. And many of you may recognize these cookies. My mom made these a lot growing up and you can easily find the recipe online. Some call them Magic Cookies – not because of any “special” ingredient – but because they are that easy and they are that good.


You start with your ingredients – only 4 of them. Well, technically 5, but the flour doesn’t go in the cookies. And you don’t have to have a Kitchen Aid mixer. You can use a hand mixer or you can even use a blender or food processor.



Mix the peanut butter and sugar until combined.


Go ahead and beat the egg a little with a fork. Add an egg and vanilla. Dough will be moist but slightly crumbly.



Roll dough into balls. I usually make them pretty small – max the size of a golf ball. Place onto cookie sheet.


Pour a little flour into a cup or bowl (just a few tablespoons). Dip a fork into the flour, then flatten the cookies with the floured fork.

Bake ’em up and sit back and enjoy! Little time, little clean up. 1 recipe makes about 20 cookies, give or take, depending on what size you make them.



Peanut Butter Cookies


  • 1 C peanut butter
  • 1 C sugar
  • 1 egg, beaten
  • 1 tsp. vanilla extract
  • flour (~2-3 Tbsp.)


Preheat oven to 350°

In food processor or mixing bowl, combine peanut butter and sugar. Mix well.

Stir in egg and vanilla.

Roll dough into ~3/4 inch balls and place onto ungreased cookie sheet. Flatten each cookie with a floured fork.

Bake at 350° for 10-12 minutes.

Leave a comment

Cranberry Apple Casserole

This is a delicious recipe that I got from a friend’s mom who is an amazing cook and baker. I make it during the holidays and make it for any pot luck I go to. It’s easy and everywhere I go people ask for the recipe. It’s not necessarily quick because you have to peel and chop apples, as well as bake it for a while. But other than that it’s just mix everything together and stick it in the oven! It can be a side dish, a dessert, or I have even had it for breakfast (it has oatmeal in it….).



Cranberry Apple Casserole


  • 2 C fresh cranberries
  • 3 C apples, peeled & cubed (~3 large apples)
  • 1/3 C flour
  • ¾ C sugar
  • ½ C brown sugar
  • ½ tsp. cinnamon
  • dash nutmeg
  • 1 stick butter


Melt butter.

Mix all ingredients well.

Bake covered in a 2 qt. dish at 350° for about 1 hour.

Leave a comment

Kitchen Aid Mixer

I put on my 30 before 30 list to get a Kitchen Aid Mixer. Why? Because I love baking and it is the holy grail of mixers. I know it sounds crazy, but my old roommate had one and it is definitely superior to any other mixer I have ever used. It seriously will change you life.

I am lucky enough to have the best mom ever, so she happily traded her Kitchen Aid for my older some-brand stand mixer since she rarely uses it. And it was just in time for the holidays and holiday baking. Thanks mom! Bet you didn’t even realize you were helping my list. 🙂


Leave a comment

Strawberries & Coconut

I realize it’s very cliche to give up sweets for Lent. But I have done it many years in a row because simply it is a true challenge for me every single time. But come Easter, I am a baking fiend again. And this year was no different.

This year I pulled out a old favorite – Grandmama’s Strawberry Cake – and a new favorite – my Great Aunt’s Mounds Bars. I think of nothing and no one else other than Grandmama when I make this strawberry cake – which is now becoming an Easter tradition. And I will forever think of my great aunt Marge hand-writing some of her favorite recipes to mail to me when I make these Mound Bars. Recipes are definitely one way for the memories of loved ones to carry on – i.e. write down your recipes for generations to come!!

{thanks to my roomie, Meghan, for taking the awesome cake pictures with her fabulous new lens}


Grandmama’s Strawberry Cake



  • 1 box white cake mix
  • 1/2 C water
  • 4 eggs
  • 1/2 C frozen strawberries (thawed)
  • 1 box strawberry jello
  • 1 C vegetable oil


  • 1 stick butter, softened
  • 1/2 C frozen strawberries (thawed)
  • 1 pkg powdered sugar
  • fresh strawberries to garnish

Grease 2-3 round layer cake pans

Mix all cake ingredients in large bowl and pour into cake pans

Bake at 350 degrees for 35-40 minutes (use toothpick test to tell when done)

Let cool completely.

Mix icing ingredients & ice cake. Garnish with fresh strawberries.

{store in refrigerator}




Aunt Marge’s Mound Bars


  • 2 C crushed graham crackers
  • 1/2 C sugar
  • 1/2 C margarine
  • 2 C flaked coconut
  • 1 Tbsp vanilla
  • 1 can sweetened condensed milk
  • 1 bag semisweet chocolate chips

Mix crumbs, sugar, and margarine. Pat into a 9×13 pan.

Mix coconut, condensed milk, and vanilla. Pour on top of crumbs.

Bake 15 minutes at 350 degrees.

Melt chocolate chips and spread on bars while still hot.

Let cool then cut.


Leave a comment

#27. Bake a Birthday Cake

101 item #27!! I love baking and I love celebrating friends’ birthdays…so what better than to bake one of my best friends and roommate, Meghan, a birthday cake!! I asked her what kind she wanted and we decided on carrot with cream cheese frosting. So I spent a glorious Labor Day baking and icing a cake (among other fun things). Of course, as usual, I meant to take pictures of the process but completely forgot until the very end. Oh well!

Tonight we will cut it and enjoy the (hopefully) deliciousness. Happy birthday roomie!!!

Mmmmm....cream cheese frosting

Birthday girl today!!! Yay!!