Grandma's Famous Snicker Bars are soooo amazing...
Serves 15
Ingredients
2 cups chocolate chips, divided use
3/4 cup peanut butter, divided use
1/2 cup butterscotch chips, divided use
1 cup sugar
1/4 cup milk
1/4 cup butter
1-7 oz jar marshmallow creme
2 teaspoon vanilla
1 1/4 cup salted peanuts
1-14 oz package caramel squares
1/4 cup evaporated milk
Instructions
First Layer: Melt 1 cup of chocolate chips, 1/4 cup peanut butter, and 1/4 cup butterscotch chips in a saucepan over low heat. Spread mixture in 9×13″ pan.
Second Layer: Boil sugar, milk and butter in a saucepan for 5 minutes. Add 1/4 cup peanut butter, marshmallow creme and vanilla. Mix in salted peanuts. Spread over 1st layer.
Third Layer: Melt caramels and evaporated milk together. Spread over second layer.
Fourth Layer: Melt 1 cup chocolate chips, 1/4 cup of peanut butter, and 1/4 cup of butterscotch chips in saucepan and spread over third layer.
Chill for 40 minutes then cut into squares (don’t let it get too hard, because it will crack when you try to cut squares)
*NOTE: Put the pan in the fridge while making the next layer. It helps to spread the next layer more easily. BUT don’t let the pan of candy sit out for long periods of time before returning it to the fridge…it will make it sweat and turn your chocolate to a powdery spotted finish.
Crockpot Overnight Breakfast Casserole is a classic breakfast casserole with eggs, sausage, bacon, hash browns, and cheese, Great for the holidays and a crowd.
Author: The Gracious Wife
Serves: 8-12
Ingredients
1 (30 oz) package frozen shredded hash brown potatoes
1 lb ground sausage (I used Italian sausage), browned and drained
1 lb bacon, cooked and chopped
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 onion, diced
1 green pepper, diced
1 red pepper, diced
12 eggs
½ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon sugar
Instructions
Grease a large 6 quart slow cooker (or bigger) with cooking spray or butter.
Layer half the hash browns in the bottom of the slow cooker.
Top with half the sausage, bacon, cheese, onions, green pepper, and red pepper. Repeat layers with the remaining ingredients.
Whisk together eggs, milk, salt, pepper, and sugar.
Pour egg mixture over hash brown and cheese layers.
Cook on low for 8 hours on low or 4 hours on high.
These moist pancakes are lightly spiced for the palate of a young child. If you like a bit more pizzazz, you can increase the spices or add others. Cinnamon and pumpkin pie spice both work nicely here.
Ingredients
2 cups whole wheat pastry flour
4 tsp bakingpowder 1 tsp baking soda 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1/4 cup brown sugar 1 egg yolk 2 cups skim milk 1 cup canned pumpkin 3 Tbsp apple butter 3 egg whites
Directions
1. In a large bowl, whisk together the flour, baking powder, baking soda, and spices.
2. In a separate bowl, mix together the egg yolk, pumpkin, brown sugar, and apple butter. Stir in milk until well-blended.
3. All at once, add milk mixture to dry ingredients and stir just until combined.
4. In a medium bowl, beat egg whites until light and fluffy (you can use a fork, whisk, or electric beater for this). Fold egg whites into batter.
5. Ladle batter by 1/4 cup amounts onto a preheated nonstick griddle lightly sprayed with cooking spray, Cook until evenly browned on both sides.
Recipe makes 20 pancakes (when the 1/4 cup measure is used).
♦ 8 oz. cooked and shredded chicken breasts (canned chicken can be used!)
♦ 1 cup chopped onions
♦ 1 1/2 cups chopped yellow, red or green bell peppers
♦ 2 jalapeno chili peppers, stemmed, seeded and chopped (optional)
♦ 2 garlic cloves, minced
♦ 2 tsp. ground cumin
♦ 1/2 tsp. salt
♦ 1/2 tsp. dried oregano
♦ 3 1/2 cups chicken broth
♦ sour cream (or plain greek yogurt)
♦ shredded cheddar cheese
♦ tortilla chips
Directions
Combine all ingredients except sour cream, cheddar cheese, and chips in slow cooker. Cover. Cook on low 8-10 hrs, or high 4-5 hrs. Ladle into bowls and top individual servings with sour cream, cheddar cheese, and chips.
This will be a great recipe for our Thanksgiving breakfast. ---- Thanks from www.thestir.cafemom.com Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter at room temperatu
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions:
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
