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.

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!