Crispy Caramel Brownie Treats

So I'm kind of cheating with this one, but here's a link to the treat we made at our sleepover last night. Six out of seven girls age 10 and under absolutely LOVED this treat. It was fun and easy to make.

Crispy Caramel Brownie Treats

1 brownie mix of choice 9x13 size

3/4 c caramel ice cream topping

3 c mini marshmallows

2 Tb butter

3-1/2 c Rice Krispies cereal

1 c semi sweet chocolate chips

2 Tb coconut oil (or heavy cream)

Preheat oven to 350 degrees. Prepare brownie mix according to package directions. As soon as they are done baking, remove from oven and drizzle with caramel ice cream topping. In a large microwave-safe bowl, melt marshmallows and butter until puffed up. Stir in cereal until well combined. Quickly place over brownie and gently spread over top. Place chocolate chips into a medium microwave-safe bowl and microwave in 30 second intervals until chocolate is melted and smooth. Pour and drizzle over top of brownies. Let cool, then cut into squares. Try not to eat the whole pan in one sitting. (I added that last part.)

We had these yummy things for our oh-so-healthy breakfast the next morning. I'm sure the mom of our sleepover friends appreciates all the sugar I feed her girls while they're here. Hey, we had carrot sticks with dinner.

Picture and recipe courtesy of Jenny Flake of Picky Palate.

Lion House Chocolate Chip Cookies

I love cookies loaded with oatmeal and nuts, but sometimes I crave a basic, no-frills chocolate chip cookie. If you're in the mood for a simple, smooth, chewy and delicious chocolate chip cookie, this is it. Don't forget the milk!

Lion House Chocolate Chip Cookies
1 3/4 cups softened butter
1 3/4 cups brown sugar
1 1/4 cups granulated sugar
4 eggs
5 1/2 Tbs water
1 1/2 tsp vanilla
6 cups all-purpose flour
1 1/2 tsp salt
1 1/2 tsp soda
3 cups chocolate chips

Preheat oven to 350° F. Line a cookie sheet with wax paper. Set aside. In a large mixing bowl, cream butter and sugars. Add eggs, water, and vanilla and mix until creamy. Add the flour, salt, and soda. Mix well. Gently fold in chocolate chips, mixing only until chips are evenly distributed. (Overmixing results in broken chips and discolored dough.) Drop by spoonfuls onto prepared cookie sheet. Bake for 8 to 10 minutes or until golden brown. Makes 5 to 6 dozen 3 1/2-inch cookies.

Notes: Be sure to pay attention to the 5-6 dozen yield. If you're making this only for your immediate family, I strongly recommend halving the recipe. These cookies are also great for making ice cream sandwiches. They stay moist for a long time and are even better cooled than warm in my opinion, so they are ideal for making ahead of time for a get-together.

Texarkana Chicken Spaghetti

Chicken spaghetti is a dee-licious dish from the deep South!

We were introduced to it shortly after moving to Texarkana, and after a great deal of searching and experimenting we created this recipe that has become a family favorite. We hope you enjoy it!

Texarkana Chicken Spaghetti
2-3 skinless, boneless chicken breasts
1 (16 oz) package angel hair pasta
1 (10.75 oz) can condensed cream of chicken soup
1 (10 oz) can diced tomatoes with green chilies
1/4 lb Velveeta cheese
2 cups shredded colby jack cheese
1/4 cup finely chopped black olives (optional)
1 pinch garlic powder

Boil chicken in a large pot of water. When cooked thoroughly, remove from pot, keeping water at a boil. Shred chicken and set aside. Add pasta to the boiling water and cook according to package directions until al dente. Drain water. Return pot with cooked pasta to stove over low heat. Add remaining ingredients and cover, stirring occasionally. When cheese is melted, dinner is ready!

Suggested sides: Salad and french bread

Heart Attack Potatoes

That wasn't actually the name of this recipe when I found it, but I have since renamed it to remind myself not to make them too often. I'm pretty sure these potatoes will give you a heart attack, or at least add a few extra pounds, but they're so yummy it just might be worth it. At least you'll die happy.

Heart Attack Potatoes
8 large red potatoes
1 c ranch dressing
1 c sour cream
1 c cheddar cheese, divided
1/4 c crumbled cooked bacon
1 tsp salt

Preheat oven to 350. Cut potatoes into quarters. Place in a large saucepan. Cover with water and bring to a boil over high heat. Cook until tender, about 8 minutes; drain well. (Mine took longer than 8 minutes.) Meanwhile, combine salad dressing, sour cream, 1/2 c cheese and bacon in a large bowl. Add potatoes and salt; stir well. Spoon potato and bacon mixture into a medium baking dish. Top with remaining cheese. Bake potatoes until bubbly, about 20 minutes.

Homemade Wheat Bread

I. love. bread.

LOVE IT.

a lot.

Some people are afraid to make bread because they think it sounds too hard. It's really not hard at all, it just takes some time. Nothing smells better or more home-y than a delicious batch of fresh bread right out of the oven. Mmm, mmm, mmm...

Wheat Bread
5 c hot water (115-120 degrees)
2 Tb Saf yeast
1/2 c honey
1 Tb liquid lecithin
1/3 c oil
2 Tb salt
1 tsp vitamin C powder
12 c whole wheat flour (more or less)

Mix together everything except flour. Add flour. Mix 10 minutes on medium speed until it starts going up the midddle. Don't add more flour after the first 2 minutes. Let dough rise until doubled. Smash it down and divide into 4-5 equal parts. Shape into loaves and let rise (in pans). Bake at 350 for 30-40 minutes.

Notes: Liquid lecithin and vitamin C powder can be found at health food stores. Measure the oil and then pour it into the measuring cup you'll use for the honey; then pour it into the mixer. That way your honey cup is oiled and you won't have to mess with trying to scrape the honey out. The feel of the dough matters more than exact measurements, so you may need more or less flour depending on the day. After you've made it a few times, you'll know what you like and what your dough should look and feel like. You don't need to knead the dough because the mixer did that for you.

Go make a batch and then feel free to give me a call and invite me over. I'll bring the honey-butter. Did I mention I love bread?

Country Breakfast Pizza

I am a big fan of breakfast for dinner, and I especially love breakfast pizza, but I usually think the recipes I try are too dry and need some gravy. Then I found this version that has gravy included, and it's just right.

Country Breakfast Pizza
2 pkg crescent rolls (don't use generic brands unless you want it to be yucky)
1 lb bulk pork sausage
1/3 c chopped onion
1 small green pepper, chopped
1 envelope country gravy mix
6 eggs
2 Tb milk
1/2 tsp salt
1/4 tsp pepper
1 Tb butter
1-1/4 c sliced fresh mushrooms
2 c shredded cheddar cheese
1 c pepper Jack cheese

Separate crescent dough into 16 triangles and place on a greased 14-inch round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake att 375 for 11-13 minutes or until golden brown. Meanwhile, in a skillet, cook the sauage, onion and green pepper over medium heat until sausage is no longer pink; drain. Prepare gravy according to package directions. Stir into sauage mixture; set aside. In a small bowl, whisk the eggs, milk, salt and pper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread gravy mixture over curst. Top with egg mixture, mushrooms and cheese. Bake 5-10 minutes longer or until cheese is melted. Cut into wedges.

Notes: It's easy to adjust this to your tastes - just add your favorite omelet toppings, breakfast meats, cheese, etc. I don't like mushrooms or green peppers, so I took those out. I would add tomatoes and hash browns and probably broccoli next time. I used a 2-cup gravy mix. 1-1/2 tubes of crescent rolls filled my pizza pan, so I used the other half tube to make a small pan. This would be a good way to personalize it for the one or two picky eaters (or the not picky eaters) in the group.

Recipe courtesy of Taste of Home Simple and Delicious, contributed by Julie T. of Nebraska.

Broccoli Ham Ring

This is a family favorite and a great way to use leftover ham.

Broccoli Ham Ring
1 tube refrigerated crescent roll dough

1 1/2 c shredded cheese

1/4 lb fully cooked ham, diced (about 1/2 c)

2 1/4 c chopped fresh broccoli

1 small onion, chopped

1/4 c minced fresh parsley

2 Tb Dijon mustard

1 tsp lemon juice

optional ranch dressing to taste

Unroll crescent dough and place triangles on a 12-inch pizza pan (mine is a little bigger) forming a ring with the pointed ends facing outer edge of pan and wide ends overlapping. Lightly press wide ends together.

Combine the remaining ingredients.

Spoon over wide ends of rolls.

Fold points over filling and tuck under wide ends (filling will be visible).

Bake at 375 for 20-25 minutes or until golden brown. I just noticed the recipe calls for 1 tube of rolls; I'm pretty sure I always use 2. I wonder which way is better.

Cinnamon Roll Puffs

This is a perfect FHE treat. It doesn't take long to make, it's fun for kids to do, and it's delicious! You'll need frozen roll dough, cinnamon-sugar, melted butter, and frosting if you want it. No measurements - just eyeball it. :) Start by thawing your roll dough. I usually use the Rhodes jumbo rolls which are about twice the size of their regular rolls. Roll each ball of dough into a snake - not too long and skinny, just a little longer than you want your puffs to end up. (This one is on a tea cup saucer if you want to get an idea of the size.) Roll the dough in the melted butter, then in the cinnamon sugar, and finally place on a baking sheet. Bake at 350 for about 15-20 minutes. You can top with frosting or drizzle with glaze. These were drizzled with cream cheese (pink) and choclate frosting that was leftover from someone's birthday cake. And there you have it - cinnamon rolls don't get much easier than that!