S’mores Bars

 

This is yet another recipe that I have had on my list of things to make for over a year. What in the world took me so long? S’mores are typically a hands-on, gooey, sticky, messy labor of love. This recipe gives you all the flavor of a s’more, without having to start a fire, burn a marshmallow, and make a mess! This is the answer for a rainy day, for anyone that can’t make a fire pit, or for a quick dessert that everyone will love. Layers of graham cracker on top and bottom, sandwiched in between gooey marshmallow crème and chocolate. The only note I have made for myself regarding this recipe is to double it next time! The bars were so good, it was hard to share!

S’mores Bars

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1/2 cup butter, softened

3/4 cup sugar

1 large egg

1 teaspoons vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs (about 6 sheets)

1 teaspoon baking powder

1/4 teaspoon salt

4 to 5 (1.5 oz) Hershey’s Milk Chocolate Bars

1 cup marshmallow crème

Preheat oven to 350 degrees. Line a 8 x 8 pan with foil.

In a large bowl, beat butter and sugar with an electric mixer at medium speed, until creamy. Add egg and vanilla; beat until combined.

In a small bowl, combine flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture, and beat until combined. Press half of dough in the pan, spreading evenly. Lay chocolate bars on top of dough, breaking apart as needed to create an even layer of chocolate. Spread marshmallow crème over chocolate bars. Spread remaining dough over marshmallow crème and chocolate bars. Bake 30 to 35 minutes.

Source: Cooking with Paula Deen (March/April 2007)

One Year Ago Today: Triple Chocolate Scotcheroos

Grilled Chicken with a White Barbecue Sauce

I’ve mentioned before that my husband loves what we know as “Alabama white sauce.” After making the Alabama smokehouse burgers with white sauce, which we loved, I have been searching for a few more recipes that incorporate the sauce. After reading good reviews on this particular recipe…I knew I had to make it for the hubby! While I was prepping the recipe, I was a little skeptical. I have made a few recipes before that call for a lot of dried spices that don’t exactly deliver in flavor, but I went with it and after grilling the chicken I was happy with the end result. The chicken was moist and flavorful, and after dunking in white sauce, it was even better!

Grilled Chicken with a White Barbecue Sauce

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For the Chicken:

1 tablespoon dried thyme

1 tablespoon dried oregano

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

10 chicken thighs

For White Barbecue Sauce:

1 1/2 cups mayonnaise

1/4 cup white wine vinegar

1 garlic clove, minced

1 tablespoon coarse ground pepper

1 tablespoon spicy brown mustard

1 teaspoon sugar

1 teaspoon salt

2 teaspoons horseradish

To Prepare Chicken:

Combine all seven spices. Rinse chicken and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top bag. Seal and chill 4 hours. Remove chicken from bag; discarding bag.

Grill chicken, covered, over medium-high heat for 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180 degrees.

To Prepare White Sauce:

Stir together all ingredients until well blended. Serve with chicken.

Source: www.MyRecipes.com

One Year Ago Today: Bacon, Tomato, and Linguine Pasta

Blueberry Crumb Muffins

I haven’t met a single person that doesn’t like blueberry muffins, and believe me, I have had my fair share! This is my all-time favorite recipe. The crumb topping takes the muffin from your average blueberry muffin to a special treat. I have shared this recipe with a few people before and they always get rave reviews and requests for more!  The crunch from the crumb topping, the moistness from the batter, and the sweetness from the blueberries is what makes this blueberry muffin my all-time favorite!

Blueberry Crumb Muffins

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For Streusel Topping:

1 cup all purpose flour

1/4 cup light brown sugar, packed

1/3 cup granulated sugar

1 stick cold unsalted butter, cut into 1/2 inch cubes

2 teaspoons ground cinnamon

Pinch of salt

For Blueberry Muffins:

1 stick plus 2 tablespoons unsalted butter, at room temperature

1 1/2 cups granulated sugar

1/2 teaspoon vanilla extract

2 large eggs

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

3/4 cup milk

2 cups blueberries, fresh or thawed

To Make Streusel Topping:

In a bowl of an electric mixer fitted with a paddle attachment mix flour, brown sugar, granulated sugar, butter, cinnamon, and salt until pea-size bits of streusel form. Set aside.

To Make Blueberry Muffins:

Place paper liners in a twelve mold muffin pan. Preheat oven to 350 degrees.

In a bowl of an electric mixer, beat butter, sugar, and vanilla at high speed until light and fluffy. Add eggs and beat on medium speed to combine.

In a separate bowl, sift together flour, baking powder, and salt. Mix the dry ingredients into the butter and egg mixture at low speed just until combined. Add milk and mix until combined. Fold in blueberries.

Divide the batter evenly among the paper liners. Spread 1/4 cup of streusel on top of each. Bake 22 to 28 minutes, or until a cake tester inserted into the center of a cake comes out clean. Cool on a wire rack for 5 to 10 minutes.

Source: Little Cakes from the Whimsical Bakehouse by Kaye and Liv Hansen

One Year Ago Today: Butterfinger Cake

Starred Recipes Recap

One of my favorite things about each day is when I fix myself a cup of coffee and turn on the computer to see what wonderful recipes await me from all the food blogs I love,courtesy of Google reader. Google reader has been one of the best things my husband has ever recommended!! Every week I star so many recipes that I want to go back and try…so much so that I don’t know if I will ever get around to making everything! I decided that I would recap some of the most promising recipes that I read and starred each week. Hopefully by sharing, you will also see something that you want to add to your list of things to try! If you happen to make it before I do, please share what you thought about it!!

I am really excited for apple season. My husband and I spent yesterday at an Apple orchard, picking apples and eating homemade apple cider donuts…so I am stocked up and ready for some of baking. II have several recipes marked to try and the recipes listed below are just a few on my list. Besides the apple theme, there also seems to be a theme of glazes that accompany each recipe!

Easy Apple Cake from Bakerella – Fresh apple cake, baked in a sheet pan with a brown sugar glaze.

Oven-Baked Apple Donuts from Chocolate Shavings – Donuts baked in a mini muffin pan and covered in cinnamon and sugar.

Apple Crumble Muffins from Friday Delights – Muffins topped with an apple pie glaze..my mouth is watering!!

Caramel Apple Cheesecake Bars from The Girl Who Ate Everything – Cheesecake bars topped with apples, streusel, and caramel.

 

One Year Ago Today: Sugar Cookie Bars

Football Fridays: Aloha Meatballs

I’ve decided to designate Friday’s as Football Fridays, featuring recipes perfect for tailgating and munching on all day while enjoying some football! This is yet another year when I am stuck in class from 9 to 5 on Saturdays, missing some of the best college football games of the season. I am happy to say that I am only 12 weeks out from being done with classes, but until then I’m counting on good food to get me through!! Consider this my amuse-bouche for game day football. One pineapple and one meatball served on a toothpick provides the perfect one-bite appetizer. The sauce itself  is similar to a teriyaki with just the right amount of sweetness. The pineapple gives the meatball the perfect jolt of flavor. To keep the meatballs warm, I like to place in a Crockpot on warm, so that they can be enjoyed all day long…or until they are gone!!

Aloha Meatballs

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1 1/2 lb. lean ground beef

2/3 cup saltine cracker crumbs

1/4 cup onion, finely chopped

1/4 cup milk

1 large egg, lightly beaten

1 1/2 teaspoon salt

1/5 teaspoon ground ginger

20 oz. can of pineapple chunks, juices reserved

1/2 cup brown sugar, packed

1/3 cup apple cider vinegar

2 tablespoons cornstarch

1 tablespoon soy sauce

Preheat oven to 350 degrees.

Combine ground beef, saltine cracker crumbs, onion, milk, egg, salt, and ginger in a large bowl. Mix well. Shape beef mixture into rounded tablespoons (I used my cookie scoop).

Bake meatballs on a foil-lined pan for 15 minutes.

While meatballs are cooking, drain pineapple, reserving 3/4 cup of juice. Combine reserved juice, brown sugar, vinegar, cornstarch, and soy sauce in a small mixing bowl and mix well.

Pour the juice mixture into a skillet and cook over medium heat, stirring constantly until thickened, about 10 minutes.

Add the cooked meatballs and pineapple chunks to the juice mixture, stirring occasionally until heated through.

Source: TheBrookshireFam

One Year Ago Today: Shrimp Po’ Boys