Chocolate Caramel Cookies (with Rolos)

I love these wonderful cookies so much that I made them for a recent cookie exchange at church.

Out of 12 entries, I was surprised mine were the only chocolate cookies there.  I had plenty of requests for the recipe too. 

I love using a cake mix for the cookie base...and this only has 5 main ingredients for the cookie, then I dipped the tops in sugar and chopped pecans. 

Pretty, if I do say so myself.  And more than PRETTY TASTY TOO!!

Hope you get to enjoy these for the holidays.  Everyone will love them.  The caramel stays soft even after they cool.

I printed the recipe from Yummly at Food.com. 

I will be indebted to them forever for luring me to my new favorite cookie!! 

Separately, chocolate & caramel have always had me jumping for joy!

Put them together and I can jump even higher! *-*

CHOCOLATE CARAMEL COOKIES (WITH ROLOS)

1 (18 ozs) box devil's food cake mix

2 eggs

2 Tb. flour

1/2 c. vegetable oil

24 - 30 unwrapped Rolo chocolate candies

sugar mixed with chopped pecans

(start with 1/4 c. each)

Preheat oven to 350. Grease cookie sheet.

In large bowl, combine cake mix, eggs, flour and oil until blended well. Get enough dough to cover a rolo and wrap around it, making sure it's sealed.

(will be about a walnut-sized when rolo is inside) 

Dip tops in sugar/pecan mixture.  Place on prepared pan. Bake 10 - 11 minutes; let stand 1 minute. Remove to cooling rack.

(These cookies don't spread out much, so I put 15 on the pan at a time). 

Yield: about 2 to 2-1/2 dozen 

GBP Roundup - Christmas Cookies/Candies  
Weekend Potluck 
Meal Plan Monday

(E-Z P-Z) Creamy Crockpot Chicken Tacos (Or Nachos)

First things first...

HAPPY HAPPY BIRTHDAY TO MY 40-SOMETHING DAUGHTER DEB!
I became a Mom for the first time when she was born and she
still knows how to light up my life! 


This is just about the simplest recipe I've ever made!

I.LOVE.IT!  Definitely CREAMY and So-o Easy!

Any recipe with only a few ingredients is always a winner with me.

A Super Duper recipe for the busy holidays!!

This recipe is in my newest cookbook, created by my sis-in-love, Vicki.

She is one of the best cooks I know and is great about creating dishes her own style. 

Just put frozen chicken breasts into the crockpot with salsa and taco chicken.

Turn it on and walk away...for up to 6 hours!

I have frozen the leftover cooked chicken/cheese combo and used it in

Lowfat Refried Bean Soup and this Creamy Chicken Enchilada Casserole! 

CREAMY CROCKPOT CHICKEN TACOS (OR NACHOS)

5 frozen chicken breasts

1 (16 ozs) jar salsa or picante sauce (your favorite) 

1 (1 oz) pkg. taco seasoning mix (= to 3 Tb.)

1/4 c. milk

1 tsp. cilantro

1/2# (more or less) Velveeta cheese, chunked

(cheddar or pepper jack would be great too) 

taco shells or tortilla chips

GARNISHES: 

chopped tomatoes, shredded lettuce, chopped green onion,

sour cream and/or guacamole 

Spray 3-qt. crockpot with nonstick cooking spray.  Lay chicken breasts (still frozen!) in the bottom; cover with salsa or picante, then sprinkle taco seasoning over top.  Cook on high for 3 - 4 hours or low for 5 - 6. 

When cooked, remove breasts and shred with 2 forks.  Return to crockpot and stir in milk and cilantro.  Place Velveeta over top and heat (on low) until melted. Stir before serving in taco shells, warm tortillas or on tortilla chips with garnishes of choice. 

Yield: 6 - 7 servings 

 

Linked to Weekend Potluck

Sausage, Egg & Cheese Breakfast Pizza (Reduced Fat Options)

Oh what a delicious dish!  Using crescent rolls for the crust makes putting this together pretty simple. And the result is simply delicious!

I made this some time ago and am disappointed in the photo, but know that it is a lovely and tasty dish!

This pizza has many options...I added chopped tomatoes...feel free to add onions, red peppers, whatever your family enjoys most. (I would sautee them a little before adding to the pizza).

You can also change up the meat and enjoy this with ham or bacon. 
The options are endless really. 

Recipe was seen at Yummly  website but the original recipes comes from Cooking Light magazine, October 2002

SAUSAGE, EGG & CHEESE BREAKFAST PIZZA

1 (8-ounce) can (reduced-fat) refrigerated crescent dinner roll dough 

cooking spray 

12 ounces (turkey) breakfast sausage 

1 c. frozen shredded hash brown potatoes, thawed, drained (or dried between paper towels)

 1 c. (4 ounces) shredded (fat-free) cheddar cheese 

1/4 c. (fat-free) milk 

1/2 tsp. salt 

1/4 tsp. black pepper 

1 (8-ounce) carton egg substitute 
(or enough eggs/whites to make about 1 cup)

2 Tb. grated Parmesan cheese 
 

Preheat oven to 375°. Separate dough into triangles. Place triangles, points in the center, to form a single round crust on a 12-inch pizza pan coated with cooking spray. Press together edges. Crimp edges of dough with fingers to form a rim. Cook sausage in a large skillet over medium heat until browned, stirring to crumble. Drain. 

Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan. Bake at 375° for 25 minutes or until crust is browned.

Just be careful not to add too many toppings or the eggs will spill over the edge. 

Operation Christmas Child Trip and December Schedule

Hello Dear Foodie Friends!

I'm back from my 'missions trip' to Minneapolis, Minnesota. 

I went with a group of 28 guys and gals from my area, most of whom I didn't know...but now have some new special friends.  

We had a great time together processing Operation Christmas Child shoeboxes prior to being shipped overseas.  It was a God-led time and such a blessing. Even though it was very cold, and even snowy, we knew we were right where God would have us to be. 

Here's just a few photos from my time there...

Front door of the warehouse where we all entered - we served
20 hours in 3 days..and had time to go to the Mall of America too!
I also had an Alaska friend, and a TX friend who now live in the area, and they made efforts, even in bad weather, to come visit me! What a charge!!

One of my biggest blessings was being able to see a shoebox that two of my granddaughters had packed at my house...along with their photo. 

There are 750,000 boxes being processed over 3 weeks time.  That God would Hand-Deliver one of the boxes we packed into the hands of someone who knows my granddaughters, is beyond anything I could ever dream up. 

 Every shoebox is inspected by hand.  It's an amazing set up and process. 

All the boxes being processed in MN will be going to one of these 4 countries...

This truckload of boxes were being sent to India.  We all got to pray over the shipment before it left.  I believe my granddaughter's box is in this truck!  WOOOHOO!!

Now that I'm back, I plan to go 'full bore' sharing holiday recipes the next two weeks, and will take part in Weekend Potluck the next 2 Fridays. Some days, I will post 2 new recipes.  I would like to get my drafts file cleaned out before we begin the new year fresh, with some 'lighter fare' in January.

I have lots of YUMMIES to share with you, then I will be taking a break over Christmas and NY weeks. 

I think we all enjoy a break from the routine and will be busy preparing for the new year. 

I will continue sharing already-published recipes at Facebook during that time. 

I plan to get a new computer and want to give myself time to get it all set up the way I want it while enjoying some refreshment from blogging. (I spend far too much time waiting for that little timer to stop and think I will be a lot more productive with a new set up.)

Thanks to each of you for your encouragement and continued support for what I love to do most - spend time in the kitchen and share it with you!! 

Hope you'll hang with me and whip up some great dishes and even gifts to give from your kitchen for the holidays. 

Easy Tiger Butter {3 ingredients!! - Microwave!!}

I was so tickled when I saw this easy recipe at Cooking with K.  Kay's recipes are always tried and true. I so love the ease, simplicity and 
delicious-ness of this easy candy.  

Y can't possibly go wrong with fast & easy treats made in the microwave????? 

This would be awesome to give (& especially to RECEIVE) as a gift....or for any holiday plate...or a bake sale...or...or...you get the idea.  *-* 

EASY TIGER BUTTER

1 lb. 8 ozs. pkg. white almond bark

2 c. peanut butter, creamy 

6 - 12 ozs. semi sweet chocolate chips 

In a medium microwave safe bowl, melt semi-sweet chocolate in the microwave 2-4 minutes at 30 SECOND intervals until semi-sweet chocolate is melted; set aside. In a medium microwave safe bowl, melt white chocolate in the microwave 2-4 minutes at 30 SECOND intervals until white chocolate is melted; add peanut butter and then stir rapidly until white chocolate and peanut butter is mixed well and creamy. Spread mixture onto a waxed paper-lined 15 x 10 x 1-inch jellyroll pan. Pour semi-sweet chocolate over peanut butter mixture in a lazy river design, and swirl through with a knife. Chill until firm. Cut into bars. Store in refrigerator.

(Kay's Note: Adjust the amount of Semi-sweet chocolate that you want. I like 6 oz. semi-sweet chocolate. I like to use Almond Bark instead of White Chocolate.)

Linked to Weekend Potluck

Crockpot Chocolate Candy Clusters (for a crowd)

I've seen a lot of variations around the net for this simple recipe.

This version was shared with me by my good friend, Becky.  We enjoy spending time with her and her hubby, Dennis, in FL during the winter months.  Last winter she shared this with me, and we

enjoyed it often for activities in the RV park where we both stayed. 

It's easy and who can beat that it makes A LOT???  It keeps well in the fridge for several weeks too...if it lasts that long! 

A great addition to your holiday season!

I love this recipe so much I added it to my recent cookbook! 

CROCKPOT CANDY

1 (20 ozs) pkg. white almond bark

1 (4 ozs) box German chocolate baking squares

1 (12 ozs) bag semi sweet chocolate chips 

1 (16 ozs) jar dry roasted peanuts

1 (16 ozs) jar unsalted dry roasted peanuts 

Turn crockpot on high.  Break almond bark into pieces and place in crockpot.  Break German chocolate baking squares on top of almond bark, then add semi sweet chocolate chips.  Place lid on crockpot. (Tip: Place a paper towel under lid to catch moisture) DO NOT STIR FOR FIRST 45 MINUTES. 

Then, turn crockpot on low.  Pour in the peanuts and stir. Place the lid on and stir candy every 15 minutes for the second hour.  Turn off crockpot.  Drop candy by tablespoonsful onto waxed paper and let cool until firm.  Store in airtight container.  Keeps well in refrigerator for weeks. 

Yield: about 30 - 40 pieces

Linked to GBP Roundup - Christmas Cookies/Candy 
Mix it up Monday 
Weekend Potluck

Leader Enterprise - Dec 4 2013 - Holiday Party Tips & Treats

It's party time! December is known as the month when we spend money left and right. Here's a few ideas and tips to throw a great holiday party and keep your budget in check at the same time. These were shared in an article I read at Foodie Friends Friday's Daily Dish e-zine online.

Invitations: Be creative with your invites and set a theme for your party. To keep up with the style of technology you could send out an E-vite. Make sure you send out your invites at least two weeks in advance. But two important things to remember when putting together you invites: Include a start and end time, and clearly include the type of party you are hosting (cocktail, dinner party, etc...). That way your friends will know what to expect and when the party will end.

Decor: Cheap is the name of the game when hosting a great party, especially if you are inviting a crowd. Tea lights are a fabulous decor piece, and you can place them in small drinking glasses with your choice of Christmas decorations (greenery, ribbon, tree ornaments, etc.). String those white lights around your doorways, windows, or on the buffet table. And don't forget the mistletoe over the doorways.

Music: You'll want to set the mood of your party with some popular Christmas music.   Choose wisely, you don't want to put your guests to sleep. Choose Christmas music that will keep toes tapping. And don't forget, when the music ends and lights come on, hat is usually a good sign to let your guests know that the party is ending.

Snacks: Unless you are planning a full blown meal, your party should start way before dinner time or well after. It is important to offer an assortment of snacks. Everyone loves food at a party. You don't have to slave in the kitchen all day. You could design a self-serve buffet that is overflowing with finger foods.

Tortilla pinwheels with ham/pickle or veggies/cream cheese

Olives and nuts in bowls scattered around the room

Cheese trays mixed with fruit and baguette slices

Homemade Chex Mix or White Christmas Mix

Look Festive Yourself: You are the master of this party, so dress it up. Wear something festive, bright, but elegant to set the mood. Try putting flowers or ribbons in your hair, or wear a festive hat. Your guest will smile right away when you great them at the door.

Don't send your guests away empty handed: Gather some simple party favors to place by the door (a big bowl of candy canes, cookies, or an assortment of both). That way your guests can grab some to put in their pockets on the way out. You might even consider the old fashioned gift swap or secret santa scheme. You would have to include the gift swap idea in your invitations though.

The secret to great entertaining? It doesn't have anything to do with the foods you prepare, the drinks you serve, or the music you play. It's all about being friendly and adding that spice of personalized imagination to each and every little piece of celebration. You should be happy,joyful when your guest come to the door. Don't stress about what you have to offer, stay within your budget and you will have the best party ever. Your guests will want to return. Make your guests feel like they are part of something magical. It is the holiday season, of course.

WHITE CHRISTMAS MIX

1 lb. white chocolate (or vanilla almond bark)
Melt in double boiler or microwave according to directions

Mix together:
3 c. Rice Chex
3 c.  Corn Chex(or combined-6 c. crispix cereal)
3 c. Cheerios
2 c. mini pretzels
2 c. peanuts
1 lg. bag of (holiday) M & M's-plain or peanut, optional. Pour white chocolate over everything and mix well. Let dry and place into gift containers.

PRETZEL PRETTIES

13 oz. bag Rolos (or 6-7 rolls)
1  1# bag tiny twists pretzels
1 bag (holiday) peanut M & M's

Line cookie sheet with foil or parchment paper. Lay out pretzels, place one unwrapped rolo on top of pretzel. Bake at 300 for 5-6 minutes or until chocolate becomes shiny. Take out of oven, place M&M on each one, smashing down rolo. Let cool for 10 minutes, then place entire sheet in fridge or cold room to set for at least 1 hour. This is so great because you can make few or many at a time. A cookie sheet full will make 70-90 treats. May also top with pecan halves instead of M & M's.

I recently made these for a party and they were a real hit.  Be sure to stock up on meatballs when they're on sale. These will be the talk of the party!

CROCKPOT CRANBERRY SAUERKRAUT MEATBALLS

1 (14 ozs) can whole-berry (or jellied) cranberry sauce

1 (14 ozs) can sauerkraut, rinsed and drained well

1 (12 ozs) bottle chili sauce

3/4 c. brown sugar

1 ( 2 #) pkg. frozen fully cooked original meatballs

In 4-qt.slow cooker, combine cranberry sauce, sauerkraut, chili sauce, and brown sugar. Stir in meatballs; cover and cook on low 3-4 hrs. or until heated through. Yield: 5-1/2 dozen delicious meatballs!!

These awesome treats are great for parties because they can be made ahead 1 week if desired. They are chewy, caramel-y bites of YUM that folks will create a fuss over.

DATE BALLS 

1-1/4 sticks (10 Tb) butter

1 c. white sugar

1 (8 ozs.) pkg. dates, chopped(not pre-packaged chopped dates)

3/4 c. finely chopped nuts (we like pecans)

2 c. rice krispies cereal

powdered sugar or coconut flakes  

In skillet over medium heat, combine butter, sugar and dates; cook until thick like jam, stirring often. Remove from heat; stir in nuts and cereal. Allow to cool until you're able to handle them, then roll into walnut-sized balls and drop them into a bowl of powdered sugar or coconut flakes. Roll and store in covered container for up to 2 weeks. Yield: about 20. 

Thought this idea from Reader's Digest was worth sharing: What are the holidays without strings of lights, and what are fresh-out-of-storage cords of lights if not tangled? Grab an empty coffee can and its lid. First, slice the plastic lid of the can with a sharp knife and insert one end of the cord. Then wrap the cord of lights around the can, taping the end to the can to keep everything in place. Before putting on the lid, fill the can with extra bulbs and an extension cord. No tangles, no misplaced accessories.

While I'm away....

Hello Special Foodie Friends...

While I'm away this week, I wanted to be sure you knew my other WP buds are partying without me...

Please feel free to link up your luscious recipes at any of these awesome blogs...

• Sunflower Supper Club ~ Kim & Julie
• Meet Penny ~ Tabitha
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie

See you next Friday...same time, same place!

Speedy Pretzel Cereal Bars

(I am taking a breather this week...if you want to link up at our Weekend Potluck party, go to Brandie's website - www.thecountrycook.net) 

 A yummy cereal bar with only a few simple ingredients...this is one of many in my newest cookbook,

"Love at First Bite". 
(on sale until 12/15/13) 1 - $13 or 2 - $25.
Click here for ordering info. 
(This is just a friendly reminder....Don't want to bug you, but time is getting by and the sale will be over soon...)

I've made these to give as samples at a few of my book signings and it always tickled me when folks HAD to know what page of the book the recipe was on. 

EVERYONE needs a quick and easy recipe like this one! 

 FIVE Ingredients...ready in less than 5 minutes! 

Cereal and pretzels mixed together with a sugar/syrup/peanut butter base.

M & M's thrown in for color and sweetness. 

Tasty and speedy for sure! Great for a bake sale or the kid's lunch or after school snack...or for any gathering.

SPEEDY PRETZEL CEREAL BARS - Page 98

1 c. white sugar

1 c. light corn syrup

1 c. peanut butter

4 c. crispy rice cereal (or squares)

2 c. pretzel sticks, coarsely crushed

(I placed them in a ziploc bag and just broke them with my fingers) 

1 c. M & M's or nuts, optional 

In a large microwaveable bowl, combine sugar and corn syrup.  Microwave on high for 2 minutes, or until sugar is dissolved.  Stir in peanut butter until blended smooth.  Add cereal, pretzels and M & M's, stiring until evenly coated.  Press into a greased 9" X 13" pan (or 10" X 15" X 1" for thinner bars). 

Cool; cut into bars.  Yield: 4 - 5 dozen

Linked to GBP Roundup - Peanut Butter

Ruffle Scarf - T-Shirt Scarf Tutorial

 I made this scarf forever ago, and just haven't taken the time to put a tutorial together, but with the holidays closing in on us quickly, I wanted to share this SIMPLE IDEA so maybe you can consider making some for gift giving. 

These scarves are just adorable - you can wear them with t-shirts or sweaters, in any color you can find a t-shirt.  They really 'snaz' up an outfit. 

My hubby cleans out his older t-shirts when he gets new ones, and gives the older ones to me...I have a tub full in the bottom of my closet, just waiting to make any of these lovely scarves....
2-Minutes-to-Make (Looped) Infinity Scarf or 
Snazzy Fringe Scarf 

(I have yet to do a tutorial for my favorite Spaghetti Scarf...hang with me....)

This is simple and YOU CAN DO THIS! Best of all...I love that there's no sewing involved. 
I am all about quick & easy. This takes about 15 minutes...max.  The more you make, the easier it gets. I say....Go For It!

Have fun!

RUFFLE SCARF TUTORIAL 
 
1 XL or XXL t-shirt (100% cotton)

9″ paper plate

scissors

flower embellishment 
(I love finding them in hair accessories
(or on sale in craft departments) 

 Lay t-shirt out flat, aiming for 8 - 12 circles (counting both sides). Using a paper plate (about 9"), trace 4 - 6 circles on one side of the shirt. 

2. Cut out the circles, both sides at once, cutting each into a spiral, allowing about 1-1/2 - 2". 

3. Grasping hold of one end of your 'spiral', pull each piece of fabric to stretch.  (I normally run my hand down the length of the material, lightly stretching as I go).

4. With fabric glue, overlap both pointed ends (of each circle duo) and glue together. 

5. Repeat with all other circles, then stack the 'glued places' together, tying off with a strip cut (about 4-5") from the shirt sleeve, wrapping around the glued places and tying. Trim the ends.  

Place around your neck; clip on an embellishment and you are set to feel pretty!!!! 

Linked to Mix it up Monday
       Tips & Tricks

Brown Sugar and Cinnamon Cookies

It is well known...

I AM A COOKIE MONSTER!

I love brown sugar too.  These cookies were exceptionally tasty. 

They are a softer, thicker cookie - perfect with a tall glass of milk. Awesome for snack time...any time. Great for school lunches too. 

It's the perfect time of the year for cranking up the oven and baking some yummy treats...and even freezing them so when the busy busy times come, you'll have something ready to enjoy.  You'll be so glad you tried these perfect little gems.

Thanks so much to Sheena of Hot Eats and Cool Reads for sharing this scrumptious! recipe. 

I made them the same day I found the recipe...that doesn't happen very often! 

I love that it didn't take very many ingredients to make them either. And the kids can help! 

If I was a betting woman, I'd be willing to bet these will become a new family favorite for you too!

BROWN SUGAR AND CINNAMON COOKIES 

2 c. flour

(I used half white wheat)

1/2 tsp. salt

2 tsp. baking soda 

3/4 tsp. ground cinnamon

1-1/2 sticks butter, softened (3/4 c.)

1-1/4 c. (dark) brown sugar

1 egg

Preheat oven to 375. Cover baking sheets with parchment paper, for best results.  May spray with non cooking spray instead. 

In medium bowl, combine flour, salt, baking soda and cinnamon.  Set aside.

In large bowl, beat butter and sugar until smooth. Add egg; beat well.  Gradually add flour mixture and beat until well mixed. 

Use a small cookie scoop to drop tablespoonsful dough onto prepared baking sheets, about 2" apart.  Bake 8 - 10 minutes.  Cool on wire rack. 

I can't recall how many this recipe makes, but I'm saying between 2 and 2-1/2 dozen. 

Linked to GBP Roundup - Picnic

Taking a Break...

Happy-Day-After-Thanksgiving Foodie Friends!

Hope you all enjoyed a wonderful Turkey Day and got to 

GOBBLE TIL YOU WOBBLED.... 

Thanks so much for all the support you show me here. I am ever grateful for each of you...all year long! 

I'm taking a break from Weekend Potluck today, and next Friday also, because I will be away from the computer all next week. I'll be excited to tell you about my time away after I return.

But if you'd like to link up at Weekend Potluck, our Brandie, AKA 

The Country Cook

wants to get in on recipes using Thanksgiving leftovers, so mosey on over there....but please don't forget to come back here in 2 weeks. 

I'll be ready to share some 'extra' recipes when I get back because my files are already full of holiday recipes to help you out. 

Here's a couple of yummy recipes using leftover turkey...Enjoy!!

Easy Turkey Pot Pie

Turkey & Wild Rice Soup

3 Simple & Easy Appetizers {Blast from the Past}

  Know that I am thankful for each and every one of YOU!


Only 3 ingredients - and it's luscious with corn chips! 

Simple Mexicorn Dip  

An addictive dip that's popular...especially at holiday time! 

I CAN'T.STOP.EATING.IT!! 

Cheesey Beef Dip (4 ingredients)

A simple & perfect holiday snack - use gingersnaps or graham crackers to
enjoy the dip with.  I always love the cream cheese and pumpkin combo!

Pumpkin Dip