BOO To You! Brownies

"I made these Yummy Brownies for our family last weekend.  I called them BOO To You! Brownies because the mini marshmallows reminded me of little ghosts.  They turned out so cute and by the way they tasted really good too!" 

Brownies:
3/4 cup butter
2 cups sugar
1-1/2 cups flour
1/2 cup cocoa powder
2 Tbsp. instant coffee granules
1/2 tsp. baking powder
1/4 tsp. salt
4 eggs
2 tsp. vanilla
1 cup milk chocolate chips
1 cup white chocolate chips
2 cups mini marshmallows
Halloween sprinkles

Preheat oven to 350 degrees. Spray a 13x9 pan with non-stick cooking spray. In a medium saucepan over medium-low heat, melt butter. Remove from the heat and add sugar, flour, cocoa powder, instant coffee granules, baking powder, salt, eggs and vanilla. Stir until well blended and smooth. Stir in the milk chocolate chips. Spread in prepared pan. Sprinkle with white chocolate chips. Bake for 25 minutes.  Remove from the oven and drizzle Mocha Frosting (recipe follows) over hot brownies.    Cool completely.  Top with mini marshmallows and Halloween sprinkles.  Cut into squares and serve.  TIP:  Cover any leftovers well in order to keep marshmallows from drying out.

Mocha Frosting:
1/4 cup butter
3 Tbsp. cocoa powder
1 Tbsp. instant coffee granules
2 cups powdered sugar
1 tsp. vanilla
1/4 cup milk

In a medium saucepan, melt butter. Remove from the heat and add cocoa powder, coffee granules, powdered sugar, milk and vanilla. Stir until smooth. Pour over hot brownies.

TIP:  I used Wilton Halloween sprinkles, but you could decorate the brownies with candy corn, candy pumpkins or your favorite Halloween candy.

 

Bacon, Egg & Cheese Breakfast Croissants

"These croissant sandwiches are so quick & easy!  They are perfect for a busy weekday morning breakfast on-the-go or for a lazy weekend brunch!" 

Bakery croissants
Bacon, cooked to desired crispness
eggs, cooked to desired doneness  (We like the eggs cooked over-medium, but you could also scramble the eggs.)
American cheese slices, or your favorite sliced cheese

Using a bread knife, slice croissants open.  Layer bacon, egg and cheese in-between top and bottom halves of the croissant and enjoy.  See I told you it was quick and easy!!!

TIP:  We have also used sliced ham and breakfast sausage patties on these sandwiches.  They are great served with a side of hash browns and a tall glass of milk or orange juice.

Davy Crockett Pockets

"I saw this recipe on Food Network many years ago.  It was being featured as a recipe that was created for and had won a beef cooking contest.  I can't remember the gentleman's name who created the recipe to give him credit for it, but we love it and make it often.  So to whoever you are, thanks for sharing this wonderful recipe!  It has definitely become a 'winner' in our house and I'm sure it will be one in your home also!" 

1 pound ground beef

1 medium sized onion, chopped

salt and pepper, to taste

2-(8 count) tubes of refrigerated crescent dinner rolls (We use Pillsbury brand.)

2-(7 ounce) cans whole green chilies (We use Ortega brand.)

1-(8 ounce) package or 2 cups of shredded cheddar cheese

chopped tomatoes

chopped green onions

sour cream

hot sauce or salsa
 

In a skillet, brown ground beef with onion.  Season with desired amount of salt and pepper.  To make the bottom layer of the pockets, open 1 can of crescent rolls.  Separate crescent rolls into 4 rectangles (2 crescent triangles each) by sealing perforations in between the crescent triangles with your fingers.  Lay crescent roll rectangles on a non-stick baking sheet.  Open both cans of green chilies and drain.  (There will be a total of 8 whole chilies.)  Slice each green chile open.  Lay 2 chilies on each crescent rectangle.  Divide ground beef  and onion mixture equally and place on top of chilies.  Sprinkle about 1/4 cup of cheddar cheese on top of ground beef.  Open 2nd can of crescent rolls and form into 4 more rectangles to make the top layer of the pockets.  Place these rectangles on top of the cheddar cheese.  Using your fingers, press the top and bottom crescent roll layers together to seal pockets.  Bake at 375 degrees for 12-15 minutes.  Remove from the oven and top with remaining cheddar cheese, chopped tomatoes, chopped green onions, dollops of sour cream and hot sauce or salsa.  ENJOY!  Makes 4 Davy Crockett Pockets.

Check out this recipe on the Gooseberry Patch Recipe Roundup .  It was featured as part of the Beefy Roundup.