These are a Christmas staple in my house. I remember standing on a chair and making these with my mother when I was probably 5 or 6. They're easy, yummy, and keep well for an extended period of time. They also freeze well. Prep time is set up time, Cook time is how long it takes to get the mixture in the pan. (I live at high altitude, this will be slightly shorter at lower altitudes)
My colleague Grace made up these these wonderful gift boxes of goodies including this recipe. These are so good and when I found out how easy they are to make, I was sold! Personally I like to use semi sweet chocolate chips, but that is personal preference. Split you wafers before placing in the pan but fit them tightly together--the grahams that split to approx 1x2 inches are ideal, but cut them to the size you like. After you have made the almond roca and cooled the tray, put it in the freezer for only 10 minutes to really solidify the chocolate. Then remove from freezer and flip the whole tray so you can see where the graham wafer splits are. It is then very easy to just slice gently with a knife and you get perfect cut pieces. I store mine in a tin box in the fridge, but if you have chocoholics they won't last so just put them out on a plate!
These are different from the other recipes on Zaar for seasoned oyster crackers because they don't include dill and they do include parmesan cheese. My mom always makes these at Christmas and they can be very addictive.
A simple easy preserve recipe that may be successfuly frozen, I freeze large quantities in plastic containers when berry season come around, it makes a lovely spread for toast, scones or waffles --- this also works well using fresh blueberries or raspberries :) --- 2 cups of sugar will give you a very sweet taste if you prefer a preserve that is not too sweet then use 1-1/2 cups sugar or even a little less.
Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.
My sister's co-worker brought these to a party and they were quite a hit. I don't know where the recipe came from originally.
"Bark" is an artificial chocolate or vanilla candy coating/confectioner's coating used to make a treat called almond bark and can be found at most grocery stores near the chocolate chips.
You can use chocolate chips and white chocolate chips if you don't have almond bark, but I have found that almond bark melts better and is easier to work with.