This is just as easy as the traditional Rice Krispie treats, but uses caramel in place of marshmallows and tastes much richer!! You can buy the caramel in 5 lb. blocks. I get mine at a Mennonite store, but it is also sold on Amazon.
These actually have more the consistency of muffins, but they are wonderful, regardless! I make them for me and our grandsons with raisins, but substitute chocolate chips for the raisins for my husband.
If you are using a baking stone, place that in the oven. Preheat oven to 450 degrees.
In large mixing bowl, combine flour, sugar, baking powder, cinnamon, salt, and baking soda. Cut in butter. You can make up a large batch and store it at this point, in the freezer or refrigerator.
Add sour cream, milk and raisins or chocolate chips, stirring just until combined.
If you are not using a baking stone, line the cookie sheet with parchment paper. Scoop out onto baking sheet (I use a 2 oz. scoop). Bake for 12 minutes. Cool slightly, then drizzle with glaze.
This will make 11-12 mini muffins. Just use a 1 oz. scoop and bake in the mini muffin maker for 5 minutes.
The biscuit ingredients before adding the milk, sour cream, and raisins or chocolate chips measures 1 3/4 cups and weighs about 236 grams, so if you want to, you can mix up a big batch of the flour mixture, store in the refrigerator or freezer, then measure out just what you need and continue with the recipe.
This is the recipe my daughter-in-law gave me. She says that she tweaks the ingredients, such as salt, pepper and garlic. Also, she prefers more parmesan, but our son (her husband) prefers it this way, so it is a personal preference.
Put about 2 cups of water into a medium sized saucepan and bring to a boil over high heat. Boil until potatoes are tender. Drain potatoes.
Meanwhile, in a small saucepan, melt butter over medium heat. Add flour and stir until smooth. Add onion powder, garlic powder, salt, pepper, milk and heavy cream, and continue stirring until thickened to desired consistency and smooth. Add to peas and cream sauce to potatoes. Stir together and serve.
This is my new favorite breakfast and snack! I love the crunch of the homemade healthy granola with the creaminess and the tang of the yogurt and the freshness of the fruit! And it is very healthy and simple to make! In fact, it is not really even a recipe, but just photos and ingredients. You can make it however you like. Our grandsons (ages 9 and 11) tried it yesterday, and they loved it!
I make my own granola in a big batch and it keeps for a long time in a tightly sealed container. Here is the recipe:
Optional: If you are using garlic, finely mince garlic and saute briefly in medium hot skillet with some olive oil.
Meanwhile in a mixing bowl, combine flour, baking powder and salt. If you have sauteed garlic or onions to add to the bread, this is a good time to add them. Add yogurt. Add olive oil as needed for a nice soft, easy to use dough.
Heat cast iron griddle or skillet to medium high heat (5 on my gas stove).
Divide dough into 6 portions. Roll each portion into a ball, then roll out flat into a circle, 1/8" thick or less.
Brush a little olive oil onto skillet or griddle and add a flatbread. Cook 1 minute on each side, then remove to a dinner plate and keep covered with clean dish towel to keep warm as you finish with the remaining flatbreads.
While it is cooking, you can be rolling out the next flatbread and cook as described above until all are cooked.
This would also be good with seeds added to the dough, such as caraway, fennel, sesame, finely chopped sun dried tomatoes, and/or with garlic or onion, minced and sauteed, then added to the flour mixture. The seeds can be added to the dough, or sprinkled on top of the dough as you are rolling it out into rounds, then use the rolling pin to press them into the dough as you are shaping it.
Although spelt is an ancient form of wheat, it is safe for most people with wheat allergies. It does, however, contain gluten. If you know you have a wheat allergy or wheat intolerance, eat at your own discretion.
Heat together until cheese is melted and serve warm with tortilla chips.
I used to make this frequently with Hormel canned chili. However, I have since discovered I am allergic to wheat and soy, both of which are in this chili. : ( So I came up with this recipe instead, which we like even better and is healthier because it doesn't have the preservatives and chemicals: http://www.cherylsrecipes.net/recipe/chili-cheese-dip/