Smore's

Here is another Smore recipe that I have tried.  It is OK, just not for sure what to think of using Marshmallow crème instead of miniature marshmallows.  It tasted OK,  but didn't really brown up  like the little marshmallows do.  I actually made it for one of the guys that came back from Iraq back in June.  All the time he was gone I promised him goodies.  So now that he is back, I better start baking and trying new things. Note on this recipe.  I did not do what I suggested regarding the dough on top.  I didn't think about it till afterwards and I already took the pictures.  I think by doing it on wax paper it will keep the marshmallow crème underneath!   Hope you enjoy!!

Ingredients

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 5 1/2 1.55 oz Milk Chocolate bar (e.g. Hershey’s)
• 7 oz marshmallow creme/fluff (not melted marshmallows)

Directions

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Spread marshmallow creme or fluff on top of chocolate bars. Place remaining dough in a single layer on top of the fluff (Most easily done by patting out on wax paper and making the size of the pan.  Once the same size flip onto the fluff).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

 

Peach Cobbler

Not really sure what makes a cobbler as I have ordered peach cobbler before at different restaurants and each time it is a little bit different.  So this is what my husband considers a cobbler since it has a crumble mixture on top.  I,  on the other hand think more pastry when it comes to cobbler.  Either way this recipe is pretty darn easy and good.  Enjoy.

Cream Cheese sauce on top of peaches
 

1 package yellow dry cake mix
1/3 cup butter, room temperature
2 large eggs, divided
29 ounce can of peach slices, drained
8 ounces of Cream Cheese, room temperature
1/3 cup of sugar
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.

Cut Peach slices into 1 inch pieces. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.

Hawaiian Pretzel Salad

This recipe is exactly like the strawberry pretzel salad but made with orange and pineapple.  My husbands aunt has a grandson that is allergic to red dye 3, (I believe) so I think this will be a great alternative for her instead.  Hope she enjoys it!!


Crust:
2 cups crushed Pretzels
1 1/2 sticks butter, melted (12 tablespoons)
3 tablespoons sugar

Filling:
1 package (8 ounce) cream cheese, softened
1 tub (16 ounce) Cool Whip, thawed
2 cups confectioner's sugar

Topping:
1 package (6 ounce) orange flavored gelatin
2 cups boiling water
1 can (20 ounce) crushed pineapple, drained
1 can (15 ounce) mandarin oranges, drained

Directions:
1. In a medium bowl, mix together pretzels, melted butter and sugar. Press the mixture into a 9x13 inch baking pan. Bake at 350 degrees F for 10 minutes; let cool.

2. In a medium bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

3. Add boiling water into dry gelatin and mix in large bowl for at least 2 min. until completely dissolved, add crushed pineapple and mandarin oranges and let cool. Pour the gelatin mixture on the filling mixture; refrigerate at least 3 hours or until firm

Meatloaf

I have been trying meatloaf recipes since we got married.  And that my friend is a LOT of meatloaves.  If I find one I like my husband doesn't like it, but if he likes it than I don't like it.  Isn't that how life works?  Well, the search is over, after 27 years of marriage I think we found a winner.  One that we both agreed was pretty good.  This recipe didn't call for Italian sausage but I had it in refrigerator so what the heck.  I think this is what makes the nice flavor we were always missing.  Hope you enjoy as much as we did!!!

1/2 cup brown sugar, packed
1/2 cup ketchup
1 lb ground beef
1 lb Italian sausage
3/4 cup milk
3/4 cup oatmeal
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon garlic


Pour oatmeal and milk in separate bowl to soften.

Preheat oven to 350 degrees. Lightly grease a 5 x 9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.

In a mixing bowl, add the remaining ingredients along with the soften oatmeal, mix thoroughly and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 to 1 1/2 hours or until juices are clear.