This is a hit for any breakfast.. I bring it to work a time or two a month and it’s gobbled up in no time. A new worker asked for the recipe… since I’ve been making it so much, it’s changed from the original recipe I posted… how much of each (sausage, bacon, potatoes and cheese) will depend on your own personal preferences. I used about a cup or so of each, spread across the pan. When I make a regular breakfast with sausage and bacon, I make extra.. then I just eye-ball how much more I may or may not need.

The first time we had this was at Christmas several years ago. My mom brought it over and being the hit it was then, it’s no wonder we still have it so often.

Breakfast Pizza

crescent rolls - 2 packages of large
browned sausage spicy or breakfast type (or a mix)
chopped, fried bacon
shredded potatoes (I used bob evans or equivalent)
shredded cheese
12 eggs, scrambled, leave uncooked

Brown the sausage and fry or bake the bacon.
Drain grease. Chop bacon.
Spread crescent rolls on the bottom and slightly up the edge of a baking pan.
Sometimes I bake the crescent rolls on @ 350 degrees while I get everything else ready.
“Sprinkle” toppings (sausage, bacon, potatoes, cheese) onto crescent rolls evenly.
Salt & Pepper to preference.
Cover with scrambled (uncooked) eggs.

Bake on 350° until eggs are firm.
Eat ‘em up.. yummmy!

Why buy caramel sauce in a jar when you can make your own so easily at home? I mean, homemade caramel sauce… ooooh my!

1 1/2 c. sugar
1/3 c. water
1 1/4 c. heavy cream (an extra 1/4 c. to serve at room temp)
1/2 tsp vanilla extract

Directions

1. Mix the water and sugar in a large saucepan.
2. Cover and cook over low heat until the sugar dissolves.
3. Uncover. Increase the heat to boil until the sugar turns a medium brown, about 5 to 7 minutes, stirring continuously.
4. Slowly, add the cream and vanilla extract.
5. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.
6. Serve warm, or at room temperature with heavy cream.

Ideas:

- Serve over ice cream.
- Serve over cake AND ice cream.
- For a coffee-caramel flavor, add 1 TBSP instant espresso or coffee powder to the water.
- Drizzle over homemade whipped cream topped specialty coffees (like a frappuccino or a caramel cooler - homemade, of course!).

Credit for this recipe goes to Food Network and Ina Garten.

Caramel and chocolate .. two tasty sweets just made to go together!

Here’s a yummmmy recipe for at home snacking (a.k.a. dessert, right?), or to take to a gathering. Either way, it’s a hit!

1 package (approx. 48) caramels
2/3 c. evaporated milk, divided
1 package dry German chocolate cake mix
1/2 c. margarine, melted
1 c. chocolate chips
1/2 c. chopped nuts (optional)

Directions:

Part 1
1. Melt caramels and 1/3 c. evaporated milk together.
2. Set aside.
3. Mix cake mix, margarine and remaining 1/3 c. evaporated milk together.
4. Spread half of cake mix mixture in 9-by-13-inch pan.
5. Bake for 8 to 10 minutes at 350 degrees.

Part 2
1. Remove from oven.
2. Pour caramel mixture over the top.
3. Sprinkle with chocolate chips and nuts.
4. Top with remaining cake mixture.
5. It works best to drop the mixture, flatten slightly with fingers and lay it on the top as desired.
6. Return pan to oven and bake for 20 more minutes.
7. Cool completely and cut.
8. Store in refrigerator or freezer.

Ideas:
Top with homemade whipped cream especially while still warm - super yummmmy!

Enjoy!

Here’s a yummmmy alternative to caramel popcorn.

6 c. rice cereal (Chex, Crispix)
3/4 c. brown sugar
3/4 stick real butter
1/2 - 1 c. nuts (pecans, peanuts) - optional

- Melt brown sugar and butter in microwave for 2 minutes.
- Stir
- Microwave another 1 - 2 minutes.
- Add cereal and nuts, mixing well.
- Bake in oven at 350 degrees for 5 minutes, stir, and continue baking for another 5-7 minutes.
- Let cool.

Store in a sealable container or a gallon-size baggie.