Pretzel Rolos

Ingredients:

Rolo chocolate candies
Mini pretzels
Nuts - pecans/almonds/hazelnuts/walnuts

Directions:

Preheat your oven to 350

Upwrap your Rolos. Place pretzels on baking sheet. Top with a Rolo.

Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.

Remove from oven, place on cooling rack and immediately squish the chocolate with a nut. Watch the caramel oooze out. YUM!

The Real Scoop
by Andrew
These were so easy that one of my friends helped Mom make these.  She took some home and her mom loved them, too.  They should make these again.

Spice Cake

While visiting Ohio over the summer, we made a spice cake with a top brand pancake mix.  The recipe was on the box and it looked so yummy!  Since Dad's favoite cake is spice cake, we had to give it a try!

Unfortunately, the cake was SO BAD that I won't even publish the recipe.  Not sure what the issue is lately, but I promise to find a good recipe SOON.

The Real Scoop
By Andrew

This picture was taken BEFORE we tried the cake.  If the picture had been taken after we took the 1st bite, you may or may not have seen spitting.

Cracker Brittle Crunch

 


What you'll need:
1 sleeve of saltine crackers
1 cup of butter
1 cup of brown sugar
1/4 teaspoon of baking soda
Nuts




Instructions:

Line baking sheet with foil, spray with cooking spray.
In saucepan, melt butter and brown sugar.  Bring to a boil for three minutes.
Remove from heat and add baking soda, stirring well.
Pour over crackers and bake 6-8 minutes.

Remove from the oven and top with nuts.
Cool and break into pieces.

The Real Scoop
by Andrew
These were very sticky and sweet.  I think it should be called "Ghetto Peanut Brittle."



Out of the mouths of babes.

Pizza for Breakfast

When we woke up this morning, we were still inspired by the pizzas from last night. (Yes, they were THAT GOOD.)  We prepared the store-bought crust simply by lightly rubbing it with olive oil.  We then topped the crust with scrambled eggs (which had a bit of garlic) and just a few diced green peppers.

Over that, we sprinkled crispy bacon and cheddar cheese and baked it till the cheese melted.










To drink, we got a bit fancy with our sweet iced tea by adding fresh strawberries.






The Real Scoop
by Andrew
The fun part came afterward when we brainstormed what else we could add to our iced tea.  We then went to the grocery only to find they had no raspberries or blueberries. Seriously, I hate Wal-Mart.

So...what can I stir up today?

I've wanted to do a cooking blog for a while.  I'm hoping my move to Texas will allow me more time to do some actual cooking with actual ingredients.  No more cooking from a box!

Also, it will allow the entire family to share recipes from afar.  One of the things I will miss is tasting some of Mom's creations.  At least this way, we can share what we're doing.

I will also miss Melissa's vegetarian dishes, Matthew's fudge, and the neighbor's Christmas cookie assortment.
Wouldn't it be great if all of our friends were creating blogs and we could all link to each other?  No more need for hundreds of cookbooks!  (Those will be a pain to move, by the way!)

I think I may reserve space here for new recipes, but who knows!  I could also do a "Featured Favorites" post every once in a while, too.

The first post, however will be a new recipe Mom and I tried last Saturday.  We did the math, and this costs less than $1 per person for the entire meal. (Hey, that sounds like another feature post..."Cheap Eats!")

Jiffy Corn Dogs
Stolen/borrowed from the "Lick the Bowl Good" blog.

• 1 box Jiffy Corn Bread Mix (plus milk and egg as directed)
• Hot Dogs (2-3) or Kielbasa Sausage
• Grated Cheddar Cheese

Make corn bread mix according to the package instructions and set aside. Spray 7 openings of a muffin tin with nonstick spray and set aside. Chop hot dogs into 3rd (about 1 1/2-2 inch pieces).

Place a tablespoon or two of the cornbread mix into greased muffin tins. Add a piece of the hot dog and a sprinkling of cheese. Top with more corn bread mix filling each tin about 2/3 of the way full. Sprinkle with a little more cheese.

Bake in a preheated 400F oven for 15-20minutes or until lightly golden on the edges. Let cool for a few minutes before removing from tin. Serve with condiments of your choice such as ketchup, mustard, chili, cheese or relish.

Next time:  I will add more hot dogs.  This time, I only used one hot dog and made 5 muffins.  (The 6th muffin was vegetarian.)