Smore's Bars

These are a cinch to make and the kids LOVE helping by putting in the mini marshmallows and chocolate chips!

Warning: when you take these to a potluck or an event, these will be the first to disappear!

Ingredients

for crust:

4 T. melted butter

1 c. crushed graham cracker crumbs

 

for cookie bars:

1/2c. brown sugar

3/4 c. granulated sugar

1/2 t. vanilla

1 egg

1/2 c. softened butter

1/2 t. salt

1/2 t. baking soda

1 1/4c. flour

1 c. mini marshmallows

1 c. semi sweet chocolate chips

1 Hershey’s Milk Chocolate candy bar (reg size)

Directions:

1. Preheat oven to 350 degrees. Spray square baking pan (9x9) with non-stick butter spray.

2. Crush one cup of graham crackers and add melted butter - form crust in the bottom of the pan.

3. Mix together: sugars, vanilla, egg, and softened butter. In a separate bowl combine the salt, baking soda and flour, once mixed combine with other mixture.

4. Gently stir in the mini marshmallows and chocolate chips. Place dough on top of graham cracker crust.

5. Bake at 350 degrees for 20 minutes. Place Hershey bar pieces on top and bake for an additional 5 minutes. Cool and cut. 

Found recipe here: http://www.u-createcrafts.com/2013/07/heavenly-smores-bars-recipe.html

Sweet Hawaiian Crockpot Chicken:

Ingredients:
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins.

Directions:
Add all ingredients to the crockpot and cook on low 6-8 hrs and they should just fall apart. Enjoy!

Paenut Butter Cornfalke Clusters

Peanut Butter Cornflake Clusters

yield: 2-3 DOZEN, DEPENDING ON HOW BIG YOU MAKE THEM

ingredients:

1 cup sugar
1 cup corn syrup
1 jar (18 oz ounce) peanut butter, crunchy or smooth (I used creamy)
6 cups corn flakes
3 oz good quality chocolate of your choice

directions:

1. In a saucepan, combine the sugar and corn syrup over medium-high heat until it comes to a full boil. Remove from heat and add the peanut butter, stirring until smooth and incorporated.

2. In a large bowl, mix the corn flakes and the peanut butter mixture together, gently stirring very well until all of the cereal is coated.

3. Drop spoonfuls of the cornflake mixture onto wax paper.

4. Heat the chocolate in the microwave, stirring every 30 seconds, until melted and smooth. Drizzle over cornflake clusters and let cool. Serve when they have cooled.

Found recipe here:http://momspark.net/pantry-recipe-peanut-butter-cornflake-clusters/

Loaded Mashed Postato Cups

Ingredients

• 4 cups mashed potatoes
• 6 sliced bacon, cooked and crumbled
• 1/2 cup shredded cheedar cheese
• 1 cup sour cream
• 1/2 cup french fried onions (you'll thank me for this later, it makes it extra delicious!)
• chives for garnish

Instructions

1. In a greased muffin tin, add 1/2 cup of mashed potatoes per muffin cup.
2. Press down with a fork and create a small dip in each "muffin"
3. Bake at 350 degrees for 20 minutes, or until golden brown.
4. Remove from oven and let cool.
5. After mashed potato cups are cooled, add a dollop of sour cream to the middle of each.
6. Garnish with crumbled bacon, shredded cheese, chives, and crumbled french fried onions.

Found recipe here: http://centslessdeals.com/2013/07/loaded-mashed-potato-cups-recipe.html/

Slow Cooker Chili Recipe

Prep: 10mn

Total: 8hr 10mn

Cook: 8hr

INGREDIENTS

• Drizzle of extra virgin olive oil
• 1 pound ground beef
• 12-16oz Italian Sausage (mild or hot – I used mild)
• 3 cans mild chili beans (use hot if you want it spicier)
• 1- 28oz can Ro*tel (this is simply diced tomatoes with green chills – you can always sub with 24oz diced tomatoes and 1-2 small cans diced green chills)
• 1 6oz can tomato paste
• 2 stalks celery, chopped
• 3 garlic cloves finely diced
• 1 yellow onion chopped
• 1 red or green bell pepper seeded and chopped
• 6 ounces roasted red peppers chopped
• 8 strips of bacon cooked and chopped
• 1 cup beef stock or broth
• 1/4 cup chili powder
• 1 teaspoon salt
• 1 1/2 teaspoons coarse ground black pepper
• 1 teaspoon paprika
• 2 teaspoons sugar
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon dried basil
• 1 teaspoon cayenne pepper
• 3 teaspoons hot pepper sauce of your choice
• 2 tablespoons Worcestershire sauce

GARNISH INGREDIENTS

• Fritos
• Sour Cream
• Shredded Cheddar Cheese
• Diced onion

DIRECTIONS

1. In a large skillet, drizzle a few teaspoons of extra virgin olive oil and sauté the chopped yellow onion. When the onion becomes translucent, add in the Italian sausage and ground beef and cook. Drain off excess fat.
2. In the pot of your slow cooker, place meat/onion mixture on the bottom. Add in Ro*Tel, Tomato Paste, Celery, Garlic, Bell Pepper, Roasted Red Pepper, and chopped bacon.
3. Add in seasonings – chili powder, salt, black pepper, paprika sugar, oregano, cumin, basil, and cayenne pepper.
4. To the pot add beef stock, hot pepper sauce, and Worcestershire.
5. Use a large spoon to stir the ingredients so that the seasonings and veggies are incorporated throughout.
6. Turn the slow cooker on low and let it cook for at least 8 hours. If you’re in a rush, you could cook this on the stove and would need to let everything simmer for at least two hours, but your results aren’t going to be quite as good as the slow cooker method.
7. When ready to serve, top with your favorite garnishes including Fritos, sour cream, cheddar cheese, and diced onion.

Found recipe here:http://centercutcook.com/slow-cooker-chili/

How do you save your zucchini for later?

1. Shred zucchini and drain, squeezing out excess moisture. I always toss my zucchini for baked goods with a bit of sugar to help draw out excess moisture.
2. Measure out shredded zucchini in 1-cup portions (or whatever measure is most appropriate to the recipes you follow).
3. Freeze the pre-measured portions into "pucks" on a sheetpan.
4. When the pucks are frozen solid, toss them into a zip-top freezer bag or other freezer safe container.
5. When you want to make some holiday zucchini bread, just pull out as many pucks as you need for your recipe and let thaw while you preheat the oven and assemble the rest of your ingredients.



By: Northwest Edible Life

Baked Crab Rangoon

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
 4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, Worcestershire sauce, green onion and cream cheese (I would microwave the cream cheese for about 40 seconds to soften). Spoon into wontons.
Bake @ 425°F for 8-10 minutes or until golden brown.