Bryan Houston's Sports Radio Live on 99.3 Talk FM today from Dudley's Cajun Cafe. 3:10 David Smoak and I talk Rangers Spring Training. 4:10 Eric Galko of Optimum Scouting on NFL combine, 4:30 Jamey Newberg of the Newberg Report with more Rangers. And 5:05 East TX Sports Reporters with sports writers from Longview News Journal.

Friday on Bryan Houston's Sports Radio Live on 99.3 Talk FM, 3:10 David Smoak on TCU, JT Coach Tony Pinson. 4:30 ETX Native, W. VA Asst. Coach Daron Roberts. 5:05 Clay Travis of Outkick The Coverage.com on why he thinks Texas Longhorns are afraid of the Southeastern Conference.

Don't forget to check out Bryan Houston's Sports Radio Live on Facebook. There you can join the discussion on-air this afternoon from 3-6 p.m.

Today on Bryan Houston's Sports Radio Live on 99.3 Talk FM, 3:10 David Smoak. 4:10 Olin Buchanan of Rivals.com. 4:30 Dr. Wilson Renfroe with a unique Valentine's Day Idea. 5:10 Donovan Lewis of Sportsradio 1310 The Ticket weighs in on Super Bowl, what's next for the Dallas Cowboys, Texas Rangers.

At 5pm, We'll summarize UIL Realignment with Gabriel Dargan Brooks of the Longview News Journal. 5:20 Carthage HC Scott Surratt. 5:30 Former NFL great Bill Romanowski from the Super Bowl. And at 5:40 Henderson HC Dickey Meeks on Bryan Houston's Sports Radio Live on 99.3 Talk FM

Bryan Houston's Sports Radio Live Superweek 2012 Thursday lineup: 3:10 David Smoak from the Super Bowl. UIL Realignment- 3:30 Pittsburg HC Robert Manley, Gilmer HC Jeff Traylor. 3:45 @Larry the Cable Guy at the Super Bowl.

Okay, the lineup is set for Monday during Superweek 2012 on Bryan Houston's Sports Radio Live on 99.3 Talk FM. 3:10 David Smoak. 3:30 Gilmer Buckeyes QB/ Rice commit Luke Turner. 4:10 The Great Rashard on the road to Indy. 4:30 @Darrion Black Thunder Pollard of Gilmer, headed to Rice University. 4:40 Shannon Sharpe from Indy. 5:05 John McClain of Houston Chronicle from Indy. WHEW!

Super Bowl Dessert! From Leigh Oliver Smith Vickery and Bryan Houston's Sports Radio Live on 99.3 Talk FM



Salted Caramel Chocolate Chip Bars

2 1/8 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Sea salt, for sprinkling over caramel and bars
Preheat oven to 325 degrees F. Spray a 2-quart baking pan with nonstick cooking spray and set aside. In a medium bowl, whisk together flour, salt, and baking soda. Set aside. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
In a large microwave safe bowl, combine the caramels and heavy cream. Microwave caramels on High until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.
Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve. Makes 16.

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