What isn’t there to love about s’mores? Oh, yeah. The mess they make! I know the messiness factor is part of the experience of s’mores, but for some folk (like me) it can be too much. Alas! A recipe has been crafted to fit all the neat freaks needs for the ooey gooey match of marshmallow, chocolate, and graham crackers.
Mini S’mores Cups
- 1 box brownie mix of your choice (plus ingredients as directed on the box)
- Mini Graham Cracker Pie Crusts (I used 3 packages of 6)
- Mini marshmallows
- Chocolate chips
- Crushed graham crackers
- Preheat oven to 350 degrees Fahrenheit
- Fill the cups with about two spoonfuls of mix. You don’t want them too full or they’ll spill over when they cook.
- Top with a handful of marshmallows, chocolate chips, and crumbled up graham crackers
- Bake for about 25 minutes, remove, and add a few more marshmallows
- Cook a few more minutes until the new marshmallows are toasted.
- Serve warm!
My only problem with this recipe is that I bought an entire box of graham crackers and only used two pieces of the crackers. The same for the chocolate chips; I didn’t use very many. But having leftover marshmallows, chocolate chips and graham crackers is defiantly not a bad thing. I’m sure they’ll be gone by Sunday night! I can’t stop myself from snacking on all of those things. So yummy! The goods far outweigh my irritation with my leftover ingredients. They’re quick, easy, and basically mess free. If you have kids, I’m sure this would be a great recipe to try for a good dessert or treat! And due to the mess-free nature of the process, I’m sure they could help prepare!
I finally took the plunge and made a one pot pasta dish! Ever since I started searching the internet and finding new cooking blogs, I have seen all types of one pot dishes, but I’ve never tried one. Until tonight. And with some risky (at least for us) ingredients!
One Pot Mushroom and Spinach Pasta
– a carton of sliced mushrooms
– a medium/large bushel of spinach
– ½ onion, sliced
– fettichine noodles (or whatever your favorite pasta is)
– ¼ block of cream cheese (you can sub olive oil or use a little of both!)
– combine the mushrooms, spinach, onion, and noodles in one pot with water
– cook and strain, then return pasta to pot
– add the cream cheese or oil and mix – enjoy!
That’s it! That is all you’ve got to do. The result is a yummy and nutritious meal. Brandon despises mushrooms and I’m still weary of spinach, so it was a risk for us. However, we both enjoyed it. It’s defiantly a filling and healthy pasta dish that everyone will love, and hopefully will get you and your family eating some more greens!
Did you know there are like, a million different ways to make meatloaf? Who knew a loaf of beef could be so complex. Defiantly not me. That is, until I got my big red book of recipes, and I saw that Brandon’s family has a completely different meatloaf method than my family. My mom is loves making “concoctions” when she’s cooking. She doesn’t really measure things and just tastes as she goes, finding what works and doesn’t. Her meatloaf has always used bread crumbs and a mixture of A1, mustard, and ketchup. Brandon’s mom is more methodical with everything she does (living with her for half a year has made me a crazy list maker!), and her recipe uses stuffing and BBQ sauce.
I was dreading the day Brandon asked me to make meatloaf for dinner. I hate stuffing, and I love my mom’s meatloaf recipe. I’ve also never made a meatloaf before, and I was a bit intimidated by a massive loaf of meat and other products. The other day when that day finally came, I winced. Brandon is the pickiest non-picky eater- the taste buds of my husband are quite complex while being the same as a 7 year old’s at the same time. It was decided- I was making a meatloaf. And not just any meatloaf, the recipe from my big red book.
– 2 eggs (beaten)
– 2 lb. ground beef
– 1 package chicken flavor stuffing
– 1 cup water
– ½ cup BBQ sauce
– Preheat oven to 375 degrees
– Place beef, stuffing mix, water, egg and ¼ cup BBQ sauce in a large bowl
– Mix well
– Shape into oval loaf in 9×13 pan
– Top with remaining BBQ sauce
– Bake about an hour, or until a meat thermometer reads 160 degrees
I don’t have a meat thermometer, so it was a little difficult to tell when my loaf was done. I took it out prematurely at first, realizing my mistake when it was pink in the center. It was also kind of difficult for me to cut it and plate it (as it is with most things), as you can tell by my crumbly meatloaf on my plate. All in all, I did enjoy this recipe! I loathe stuffing, but I could barely taste it. And paired with my redskin mashed potatoes and corn, it was heavenly!
Has it really been a week since I posted last? Whoops! Between me being sick, work, and preparing for the wedding I haven’t really cooked much. I have been forcing my mom to cook delicious meals for me. I think I am going to start doing special “What my mom cooked” posts, because I get all my culinary… er… creativity? (ha!) from her.
I have cooked one meal this past week. Chicken bacon pockets are probably our favorite meal in the Walters house. They were one of the first things I cooked in our home and have since become a staple. They’re from one of my absolute favorite blogs, Buns In My Oven. When I first started becoming a regular on blogs for recipes, hers was like the first one I fell in love with. I am also borrowing her picture because I didn’t anticipate doing a post on this recipe since I have felt so down in the dumps.
CHICKEN BACON POCKETS
- 1 1/2 cups cooked, shredded chicken
- 4 slices bacon, cooked and crumbled
- 8 ounces cream cheese
- 2 tablespoons sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tube refrigerated Grand’s Biscuits
- 1 sleeve Ritz crackers, finely crushed
- 1 egg
- 1 tablespoon water
- 10 ounce can cream of chicken soup
- 1/2 cup grated cheddar cheese
- 1/4 cup milk
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
- In a medium sauce pan over medium heat, add the chicken, bacon, cream cheese, sour cream, and all the spices. Stir often while the cream cheese melts and coat the chicken with the mixture.
- Remove the 8 biscuits from the tube and flatten them between the palms of your hands. Stretch them to around 5 inches around. Spoon as much of the chicken mixture as will fit into the center of each biscuit. Fold the dough up to create a half circle and pinch the seams closed tightly.
- Place the cracker crumbs in a shallow dish.
- Whisk together the egg and water in a second shallow dish.
- Dip each of the biscuits into the egg and then the crackers to coat. Place on the baking sheet.
- Bake for 15 minutes or until golden brown and cooked through.
- While the biscuits are cooking, heat the soup, cheese, and milk in a medium saucepan over medium heat until the cheese has melted and the mixture is smooth.
- Spoon the sauce over the biscuits before serving.
I could eat just the chicken mixture and be satisfied. I don’t know if it’s the sauce, or how the cream cheese, bacon and chicken mix perfectly together, but just typing about this recipe gets my mouth watering. I use bacon bits instead of actual bacon because neither Brandon or I know how to cook bacon. Seriously, you would laugh at how much delicious bacon we have messed up in almost a year of living on our own together. I have just given up on it. Bacon bits have become my new friend.
The first time I went to make this, I was intimidated. The ingredients list is long and it seemed complicated. It isn’t! If you make it, I guarantee it’ll become a staple in your house as it has mine.
I probably won’t post for another week or so since I get to marry my best friend in FOUR DAYS! Almost three, since today is almost over. Holy mackerel. Next time I blog I will be Mrs. Walters. How trippy is that?!
Guys. I made something. These cookies- I don’t even know how to describe them. Genius. Easy. Delicious. Are you hooked, or do I need to go on? If you still aren’t sold on these cookies look at the pictures! Just look!
The other night I had a sudden need to bake. I have baking urges all the time, but I never know exactly what I want. I end up spending 3 hours on Pintrest before I find something that looks satisfying. By then, it’s 9 at night and I don’t have the motivation. Luckily I found these cookies pretty quickly!
Frosted Animal Sugar Cookies
- 2 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 to 3 1/2 cups Keebler Frosted Animal Cookies, roughly crushed (measure AFTER crushing)
*Make sure you leave some bigger chunks for color and not all crumbs
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in egg and vanilla.
- Gradually blend in the dry ingredients.
- Stir in the animal cookie chunks/crumbs.
- Roll rounded heaping tablespoonfuls of dough into balls and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden.
- Let stand on cookie sheet two minutes before removing to cool on wire racks.
I have a confession to make- I have no idea what the difference is between salted and unsalted butter. When I went to my local grocery store I literally (not exaggerating here, so imagine how sad I looked) spent around 7 minutes looking at butter. There was one package that said unsalted and it was 7.99 a package?! I ended up picking up and putting back every single butter stick package before saying “screw it!” and getting Imperial butter… which I am pretty sure is salted. By then I didn’t care.
The cookies were a hit and that’s all that matters! Seriously… make these cookies. Like, there isn’t much I can say to persuade you into these. Just do it.