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Shades of the Past Quilt Shop

Easy Ritz Toffee
40 Ritz Crackers
1 cup butter
1 cup sugar
1/2 tsp salt
1 tsp vanilla
1 bag milk chocolate chips (2 cups)
1 Tbsp candy sprinkles

Heat oven to 350 degrees.  Line 15 x 10 x 1 inch pan with foil.  Spray foil with cooking spray.  Place crackers in single layer in pan. 

In a 2 qt saucepan, cook & stir butter, sugar, and salt over medium heat until butter is melted.  Heat to boiling stirring frequently.  Boil 7-9 minutes longer stirring frequently until light brown color.  Remove from heat.  Add vanilla; stir until blended.  Immediately pour mixture evenly over crackers in pan, spread to cover.

Bake 13 to 15 minutes or until bubbly and brown in color.  Sprinkle chocolate chips on top of cracker mixture.  Let stand 5 minutes.  Spread chocolate evenly over cracker mixture.  Sprinkle with candy sprinkles.  Cool completely.  Break into pieces.  Store covered in refrigerator up to 1 wk.


This is the recipe for the Snowman Dip we served during the "Stockings were Hung" Shop Hop this past weekend. We had several requests for it - it is a quick and easy treat for holiday get togethers!!


  • 1 8oz Package Cream Cheese, Softened
  • 1 8oz Can Sweetened Condensed Milk
  • 1 Container Cool Whip
  • ½ Cup Chocolate Chips
  • ¼ Cup Candy Corn Candy
  • Mini Pretzel Sticks
  • 1. In a large bowl, mix together Cream Cheese, Sweetened Condensed Milk and Cool Whip. Mix until well combined.
    2. Fold in Chocolate Chips and Orange Candy.
    3. Place the Mini Pretzel Sticks in so that they stick out of the top of the dip.
    4. Refrigerate until ready to serve.
    5. Store leftovers in an airtight container in the refrigerator.


2 large chicken breasts
(1) 10 oz can red enchilada sauce
(1) 14 oz can black beans - rinsed & drained
(1) 4-7 oz can of diced green chilies
(1) 14 oz can diced tomatoes w/juice
(1) 14 oz can chicken stock
1 Tbsp minced garlic
1 tsp salt
1/2 c Minute Rice
sugar to taste (1/4 cup or so)

Place all ingredients in the slow cooker (chicken is raw - it is okay!!). Stir to combine. Cook on high 3-4 hrs OR low 6-7 hrs. Use 2 forks to shred the chicken. Serve with shredded cheese and tortilla chips or strips.
Buttery Coffee Crumb Cake
1 yellow cake mix - reserve 1 cup
2 large eggs
2/3 c water
1/2 c flour
1/4 c canola oil
The (1) cup of reserved cake mix
1 c brown sugar
1/4 melted butter
1 tsp cinnamon
Preheat oven to 350 degrees.  Spray 9 x 13 pan and set aside.
Combine cake mix (minus the 1 cup for topping), eggs, water, flour, oil.  Mix on low speed for 30 seconds.  Mix on high speed for 2 minutes.  Spread batter in pan.
In a medium bowl, mix the reserved cake mix, brown sugar, butter, and cinnamon with a fork until crumbs form.  Sprinkle the crumb mixture over the cake batter.
Bake 22-24 minutes or until toothpick inserted in center comes out clean.  Allow cake to cool while you prepare the glaze mixture.
1 C powder sugar
1 Tbsp ligh colored corn syrup
1 Tbsp water or (milk for a crustier glaze)
In a medium bowl, combine powder sugar, corn syrup and water (milk) and whisk until smooth and combine.  Drizzle over the cake.  Allow cake to cool for 15 minutes in pan or until cool enough to slice and serve.