S’mores Bars

I have been in the mood for Smores ever since I saw the August issue of Everday Food.

 

But here is the deal.  I don’t have a campfire handy.  So I started looking for alternatives. I found recipes for S’mores Bars.  Score.  They turned out good.  Avery and I loved them.  Josh still prefers the real deal.  So make a batch and let me know what you think.  Its super simple and doesn’t require a campfire.

Let’s get started…

Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish.

In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated.

Press half of crumb mixture into the bottom of the prepared pan.

Top with the chocolate chips, then the marshmallows.

Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula.

 

Bake in preheated oven 10 minutes, until marshmallows are melted. Cool completely before cutting into squares.

Cool completely before cutting into squares.

Enjoy!

S’mores Bars

recipe by Allrecipes

Ingredients

• 1 cup butter, melted
• 1/3 cup white sugar
• 3 cups graham cracker crumbs
• 2 cups semisweet chocolate chips
• 3 cups miniature marshmallows

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated. Press half of crumb mixture into the bottom of the prepared pan. Top with the chocolate chips, then the marshmallows. Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula.
3. Bake in preheated oven 10 minutes, until marshmallows are melted. Cool completely before cutting into squares.

Monkey Bread

My niece spent the night with us this weekend.  I thought it would be fun to make a special treat for breakfast.  I enlisted my niece and Gracie to be the monkey’s in the Monkey Bread recipe.  I let the girls do the mixing, shaking and placing the pieces in the pan.  It was a blast.  I wish Avery was up to join in the fun but she was still asleep.   I found a neat website that explains Monkey Bread and all its variations.  Check it out here.

Let’s get started.  Grab monkeys!

Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

Mix white sugar and cinnamon in a medium sized plastic bag.

Cut the biscuits into quarters and place eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan.

 

 

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy! 

 

Monkey Bread

adapted from momswhothink.com

Ingredients:

3 cans refrigerated biscuits
3/4 cup packed brown sugar
1 1/4 sticks butter (3/4 cup)
1/2 cup white sugar
2 Tablespoons cinnamon

Directions:

1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into quarters and place eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

Lasagna

This is my go to recipe for my friends with new babies.  It can be placed in the refrigerator or the freezer making it a good meal to share.  You can put it in the refrigerator for up to 24 hours.  When you are to bake, let it sit at room temperature for 30 minutes before baking.  If you freeze it, wrap it in heavy duty foil.  Let it thaw in the refrigerator 12 hours then set at room temperature for 30 minutes before baking.  Did I mention that this recipe makes two square pans of lasagna.  That’s right folks, one for gift giving and one for your family to enjoy!

So let’s get started. 

Preheat oven to 400 degrees F.  Spray two 8x8 pans with nonstick cooking spray.

Heat large skillet over medium heat.  Brown ground beef with onions and garlic until done.

Drain grease from ground beef.  Reduce heat to low and add spaghetti sauce to meat mixture.

Meanwhile bring a large stock pot of water to boil. Cook lasagna noodles according to package directions. 

Drain and lay flat on sheets of aluminum foil. 

In a separate bowl, lightly beat eggs.  Add ricotta cheese, cream cheese, 1 cup mozzarella cheese, and 1/2 cup parmesan cheese.

Put everything in one place for assembly

To assemble the lasagna, add a small amount of meat sauce to the bottom of each pan.

Next add lasagna noodles to cover the meat sauce in each pan.

 

Then add another layer of meat sauce to each pan.

 

Next split 1/2 of the ricotta cheese mixture between the two pans.  Spread over the meat sauce.

 

Add a small amount of mozzarella cheese to each pan.

 

Let’s do another layer - add lasagna noodles to cover the meat sauce in each pan.

Then add another layer of meat sauce to each pan.

 

Next spilt the remaining ricotta cheese mixture between the two pans.  Spread over the meat sauce.

 

Add a small amount of mozzarella cheese to each pan.

Let’s do the last layer, add lasagna noodles to cover the meat sauce in each pan.

Then remaining meat sauce to each pan.

 

Sprinkle the remaining mozzarella cheese and parmesan cheese over the meat sauce.

 

Cover with foil and bake 30 minutes.  Remove foil and bake for an additional 15 minutes.  Remove from oven and let set 10 minutes.

 

Cut and serve with a salad and garlic bread.

 

Lasagna

 

Ingredients

2 lbs ground beef

1/2 large onion, diced

3 cloves garlic, minced

2 bottles spaghetti sauce, my favorite Newman’s Own Marina

15 oz ricotta cheese

8 oz cream cheese, softened

2 eggs

1 lb mozzarella cheese, shredded

1 cup parmesan cheese, shredded

1 box lasagna noodles

Directions

1. Preheat oven to 400 degrees F.  Spray two 8x8 pans with nonstick cooking spray.
2. Heat large skillet over medium heat.  Brown ground beef with onions and garlic until done.
3. Drain grease from ground beef.  Reduce heat to low and add spaghetti sauce to meat mixture.
4. Meanwhile bring a large stock pot of water to boil. Cook lasagna noodles according to package directions.  Drain and lay flat on sheets of aluminum foil. 
5. In a separate bowl, lightly beat eggs.  Add ricotta cheese, cream cheese, 1 cup mozzarella cheese, and 1/2 cup parmesan cheese.
6. To assemble the lasagna, add a small amount of meat sauce to the bottom of each pan.
7. Next add lasagna noodles to cover the meat sauce in each pan.
8. Then add another layer of meat sauce to each pan.
9. Next split 1/2 of the ricotta cheese mixture between the two pans.  Spread over the meat sauce.
10. Add a small amount of mozzarella cheese to each pan.
11. Let’s do another layer - add lasagna noodles to cover the meat sauce in each pan.
12. Then add another layer of meat sauce to each pan.
13. Next spilt the remaining ricotta cheese mixture between the two pans.  Spread over the meat sauce.
14. Add a small amount of mozzarella cheese to each pan.
15. Let’s do the last layer, add lasagna noodles to cover the meat sauce in each pan.
16. Then remaining meat sauce to each pan.
17. Sprinkle the remaining mozzarella cheese and parmesan cheese over the meat sauce.
18. Cover with foil and bake 30 minutes.  Remove foil and bake an additional 15 minutes.  Remove from oven and let set 10 minutes.
19. Cut and serve with a salad and garlic bread.

Enjoy! 

Banana Bread Muffins

I came across a top rated recipe for Banana Bread on Allrecipes. I usually don’t make banana bread because it comes out too dry or not done enough.  Since I had old bananas on hand, I thought I would try making muffins instead.  Guess what?  They turned out perfect.  I only had 3 bananas so I split the recipe in 1/2.  It made 8 muffins.  They were done in 1/3 of the time it would have taken to make bread.  Gotta love that.

 

Banana Bread Muffins

recipe from Allrecipes

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas (about 6 medium bananas)

Directions

1. Preheat oven to 350 degrees F. Place baking cup liners in the muffin pans. This recipe makes approximately 16 muffins.
2. In a medium bowl, combine flour, baking soda and salt. Set aside.
3. In a separate bowl (mixer bowl), cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.
4. Stir flour mixture into banana mixture; stir just to moisten. Scoop batter into prepared muffin pans using a large ice cream scoop.
5. Bake in preheated oven for 20 to 22 minutes, until muffin bounces back after being lightly pressed. Let muffins cool in pan for 10 minutes, then turn out onto a wire rack.

Enjoy!

Chicken Enchilada Casserole

This is a quick and easy weekday favorite.  I hope you enjoy!

Melt butter in a skillet over medium heat. Sauté onions and green chilies in skillet about 5 minutes until translucent. Add chili powder and diced chicken to skillet. Heat until warm. Set aside.

 

In a small bowl, mix sour cream and cream chicken soup.

Grate cheese.

Add 4 tortillas to the bottom of the 9 x 13 pan. Add ½ chicken mixture.

 

Add ½ grated cheese.

Add ½ soup mixture.

 

Add 4 more tortillas. Add remaining chicken mixture. Add remaining soup mixture. Add remaining cheese.

Bake in oven for 25 minutes until hot and bubbly. 

Serve with refried beans and salad.  G momma always wants tortillas with Mexican food.  Here is our quick and easy way to jazz up store bought tortillas.  Just place them on a griddle and heat on high until they start to bubble, flip and serve warm.  Its so easy my kids make them supervised.

Ingredients

2 T butter

½ c cup onion, diced

1 can diced green chilies

1 t chili powder

2 cups chicken breasts, cooked

½ cup sour cream

1 can cream of chicken soup

8 tortillas

8 oz pepper jack cheese, shredded

 

Directions

Preheat oven to 350 degrees F. Spray a 9x 13 pan with Pam.

Melt butter in a skillet over medium heat. Sauté onions and green chilies in skillet about 5 minutes until translucent. Add chili powder and diced chicken to skillet. Heat until warm. Set aside.

In a small bowl, mix sour cream and cream chicken soup.

Grate cheese.

Add 4 tortillas to the bottom of the 9 x 13 pan. Add ½ chicken mixture. Add ½ soup mixture. Add ½ grated cheese. Add 4 more tortillas. Add remaining chicken mixture. Add remaining soup mixture. Add remaining cheese.

Bake in oven for 25 minutes until hot and bubbly.

Serve with refried beans and salad.

Apple Crisp

Quick Apple Crisp
recipe by Pampered Chef
5 Granny Smith apples (about 6 cups)
1/4 cup butter or margarine, melted
1/2 cup nuts, chopped
1 package (9 ounces) yellow cake mix
2 tablespoons sugar
1 tablespoon cinnamon
Vanilla ice cream or thawed, frozen whipped topping (optional)
1. Preheat oven to 350°F. Peel, core and slice apples. Cut apples in half crosswise. Place apples in a deep dish baker.
2. Microwave butter on HIGH 60 seconds or until melted. Chop nuts. Add nuts, cake mix, butter, sugar and cinnamon to bowl; mix until crumbly. Sprinkle mixture evenly over apples.
3. Bake 35-40 minutes or until apples are tender and topping is golden brown. Serve warm with ice cream, or whipped topping, if desired.

Wedding Cake

I am a sucker for a great wedding cake.  You know, white, almond, moist and delicious.  Well, I decided I would try to bake one.  Boy did I hit the jackpot.  I have made it twice in one month.  Thank goodness for neighbors or I would have gained a few pounds.  Believe it or not, it starts with a cake mix.  Its so good and that easy to make.  Go ahead and try it.   You can thank me later.

White Almond Sour Cream Wedding Cake

adapted from recipezaar

Ingredients

• 1 (18 ounce) box white cake mix (Betty Crocker or Pillsbury)
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 3/4 teaspoon salt
• 1 1/3 cups water
• 2 T vegetable oil
• 1 teaspoon real vanilla
• 1 teaspoon almond extract
• 1 cup sour cream
• 4 large egg whites

Directions

1. Place all dry ingredients in mixer and stir together with a wire whisk.
2. Add the remaining ingredients and beat on medium speed for 2 minutes.
3. Pour into greased and floured cake pans, dividing batter equally.
4. Lightly tap cake pans on counter to bring air bubbles to top.
5. Bake in preheated 325° F oven until cake tests done.
6. Baking time varies according to the size and depth of pans being used. I used 3 9 inch rounds and baked for approximately 25 - 30 minutes.  Cake is done when you lightly press the top of the cake and it springs back.
7. Remove to wire rack and cook 10 minutes.  Then loosen the cake from the pan by running a butter knife along the edges of the pan.  Invert cake onto wire rack and cool completely.

Yummy in my tummy Buttercream Frosting

adapted from Cake Central

Ingredients

• 1 cup solid vegetable shortening
• 2 sticks unsalted butter ,softened
• 1/2 teaspoon clear vanilla extract
• 1/2 teaspoon almond extract
• 8 cups confectioners sugar
• 4 tablespoons milk

Instructions

1.  Cream butter and shortening with electric mixer
2.  Add vanilla and almond
3.  Gradually add sugar one cup at a time , beating well at medium speed
4.  Scrape sides and bottom of bowl often
5.  When all sugar has been added frosting will appear dry
6.  Add milk and beat at medium speed until light and fluffy
Enjoy!