Category: Recipes

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Chocolate Caramel Cookies


If you’ve every wanted to say the words, “Mom loves me the best…” and mean it, here’s your chance to make it happen. No lie.

Just give her these, and she’ll forget she even has other kids.

Try to remain calm…

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp. vanilla

2-1/2 cups flour

3/4 cup cocoa

1 tsp. baking soda

3 Heath candy bars (chocolate covered toffee)

1- 12 oz bag Rolos

Preheat oven to 375 degrees. Beat butter and sugars until fluffy, then add eggs and vanilla and beat well. In a separate bowl, mix flour, cocoa and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. Cover and chill dough for about 30 minutes.

Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbsp sugar.

Once the dough has chilled, wrap a piece around each unwrapped caramel…

forming a 1 inch ball and covering the candy completely.

Roll dough ball into the candy topping—

then place on parchment -lined baking sheet.

Bake for 7-10 minutes. Cookies will look quite soft, but do not over bake.

Cool in pan slightly, then move to a counter to finish cooling. Store in a covered container.

Makes about 4 dozen of the most decadent little things you’ve ever tasted…in your livin’  life.


Chocolate Caramel Cookies
 
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Ingredients
  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2-1/2 cups flour
  • ¾ cup cocoa
  • 1 tsp. baking soda
  • 3 Heath candy bars
  • 1- 12 oz bag Rolos
Instructions
  1. Preheat oven to 375 degrees.
  2. Beat butter and sugars until fluffy, then add eggs and vanilla and beat well.
  3. In a separate bowl, mix flour, cocoa and baking soda.
  4. Add flour mixture to sugar mixture a little bit at a time and blend well.
  5. Cover and chill dough for about 30 minutes.
  6. Chop Heath bars into small pieces.
  7. Place in a small bowl and toss with 1 Tbsp sugar.
  8. Once the dough has chilled, wrap a piece around each unwrapped caramel forming a 1 inch ball and covering the candy completely.
  9. Roll dough ball into the candy topping then place on parchment -lined baking sheet.
  10. Bake for 7-10 minutes. Cookies will look quite soft, but do not over bake.
  11. Cool in pan slightly, then move to a counter to finish cooling.
  12. Store in a covered container.

 

 
 
 
 
 
 

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Cinnamon Crisps

Cinco de Mayo is a very popular holiday in Mexico. So…

Have some “Cinnamon Crisps” on us…

Lightly butter two flour tortillas.

Sprinkle cinnamon sugar on top.

Cut tortilla into strips with a pizza cutter.

Bake at 350 degrees for about 12 minutes.

Gobble up.

The End.

 

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Wheat Thins

We had a friend years ago that lived around the corner from us. She made slippers for my kids and even taught some of them in Primary. She was pretty famous among friends and family for her Whole Wheat Crackers–think Wheat Thins.

It’s a great recipe–just be sure to roll them out THIN or you’ll end up with a batch of Wheat Thicks, instead of…well, you know.

P.S. Mine were WAY too thick, but still good. Do better than I did, friends.

Emma’s Whole Wheat Crackers

4 cups whole wheat flour

1/2 cup sugar

2 cups rolled oats

3/4 cup butter

2 tsp. salt

1-1/2 cups milk

Mix flour, oats, salt and set aside. In a large bowl cream butter with sugar until fluffy. Stir in flour mixture alternately with milk. Dough will be soft and sticky. Turn out on well floured surface and knead.

 


 

Divide dough into four parts and refrigerate for 1 hour.

 


On a well floured surface, roll small portions, 1/8 inch thick. Prick with fork and cut in cracker shapes. Sprinkle salt on top.

Bake in preheated oven at 300 degrees for 15-20 minutes. Remove from pan to cool.

Gobble.

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Fresh Lemon Bread

I found this lovely thing while exploring a great site called  Your Home Based Mom. It’s actually more like a cake, but you’ll enjoy calling it bread–because you won’t feel so guilty eating it.

Try really hard to share…if you can. I triple-dog-dare you.

Lemon Bread

1 C sugar
6 Tbsp. soft butter
1 ½  C flour
¼  tsp. salt
1 Tbsp. Baking powder
½  C milk
Grated rind of one lemon
2 eggs

Poor, naked lemon. Doesn’t it just look…embarrassed somehow?

Mix all ingredients, pour into loaf pan and bake at 350 for 1 hour.

Glaze:
1/3 C powdered sugar
Juice of one lemon

Pour on top of bread while warm and still in the pan.  Let cool in the pan and then remove.

Fresh Lemon Bread
 
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Ingredients
  • 1 C sugar
  • 6 Tbsp. soft butter
  • 1 ½ C flour
  • tsp. salt
  • 1 Tbsp. Baking powder
  • C milk
  • Grated rind of one lemon
  • 2 eggs
Instructions
  1. Mix all ingredients, pour into loaf pan and bake at 350 for 1 hour.
Notes
Glaze: ⅓ C powdered sugar Juice of one lemon Mix together and pour on top of bread while warm and still in the pan. Let cool in the pan and then remove.

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The Ancient Art of Omelet

Having “sporty” boys in our house always means—that eggs are on the menu. Anytime. Any way.

Want to strike terror in the heart of one of my sons? Just shout, “We’re out of eggs!”

I’m not kidding.

Many a job in these parts, has been accomplished with the promise of an omelet, fried egg sandwich or a scrambled plate. If someone needs cheering up after a disappointing game–we whip up the Classic Egg Bake.

Beats a LifeSaver any day.

When the whole troop is here we make what the bald kid calls “a full skillet.” No, I don’t eat that sausage–

–but the big boys will fight over it–so I let them.

They are bigger than me.

In truth, I could probably get the house painted in exchange for those Egg Cups–that we save for Easter.

Since omelets are the quickest, I probably make them the most—luckily, they are really easy.

Melt a dab of butter in a small non-stick skillet. That’s probably too much in the picture–I know. So a little less than that.

Whip 1-2 or 3 eggs–depending on the size and hunger level of your audience–in a cup or bowl. I use a glass measuring cup and a fork. Add salt and pepper.

Pour into hot pan.

Gently scoot the edges of the cooking egg toward the middle of the pan–letting the raw egg move to the edges. Do this all the way around the pan…

…until there is hardly any undone egg left. Keep your heat down so that the egg doesn’t cook too much or scorch. I can’t stand brown egg–blaugh!

You may need a larger spatula than I was using to carefully turn the whole egg over. I’ve been really impressive at times and flipped the egg over in the air. I’ve also humiliated myself on numerous occasions by missing the pan entirely and wasting someones breakfast on the floor. So, I’d say–do “air flips” or flops as the case may be–at your own risk.

I use a big spatula.

Add cheese, or bacon bits, or ham or veggies.

Fold egg in half and rest the spatula on top-for a minute or so, to keep the egg from unfolding. Garnish with shredded cheese.

Feed it to the masses.

You’ll be worshiped as a Goddess…

..and life will be complete.

Week #6 Food Storage Prompt is:

1- Bottle of Asprin (500 count)