* S'more Bars *

Do you ever have one of those days where you NEED a treat? On Sunday, I NEEDED a treat. I found this recipe here and since we had all the stuff for smore's, I thought this would be a great treat.

* S’More Bars *1 stick of butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
2 king-sized Hershey’s milk chocolate bars
1 large egg
1 jar marshmallow creme/fluff (I used a 1/2 bag of big marshmallows cut into little pieces because that's what I had...I wish I would've used the creme. It would have been much neater looking and easier to put together)
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (7 full-sized graham cracker sheets, processed til fine)
1 tsp baking powder
1/4 tsp salt

Preheat the oven to 350 degrees. Grease an 8-inch square baking pan. Cream together butter and sugar until light and fluffy. Beat in egg and vanilla and set aside.

Meanwhile,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the creamed butter mixture until combined.

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. 2 king-sized Hershey’s bars should fit perfectly side by side.

Spread chocolate with marshmallow creme or fluff.

Place blobs of it on the chocolate and then spread it around.

Place remaining dough in a single layer on top of the fluff (this is where I wish I had used the creme instead of the marshmallows...it was hard to get the dough to lay on the marshmallows without the marshmallows sticking to the dough and it ended up a jumbled mess...but still yummy!)

Bake for 30 to 35 minutes until lightly browned. Cool completely before cutting into bars.

* Skor Bar Dessert *

My mother-in-law makes a yummy Skor Bar Dessert. My hubby really likes it and talks about it frequently. When we blessed our first baby, I decided to make the famous dessert for our luncheon afterwards but I added some caramel with it and it turned out delicious...almost like Better Than You-Know-What Cake but in a messier, trifle-ish form.

* Skor Bar Dessert *
(once again...not the best picture. I need to get myself a trifle bowl or something...this bowl is kind of wavy so that picture looks weird. This is SO GOOD, though!)
1 box chocolate cake mix (& eggs, oil, water to make it)
1 5 oz package of instant chocolate pudding (& milk to make it)
1 8 oz tub whipped topping
1 bottle caramel ice cream topping
6 Skor bars, chopped into small pieces (I used the pre-chopped Heath bar bits int he baking aisle--I guess mine's not really a skor bar dessert, is it?)

Bake cake as directed on box in 9 x 13 pan. Allow cake to cool. Prepare instant pudding as directed on box. Allow pudding to set up in fridge. Cut cake into bite-sized pieces (I basically just took a spatula and chopped the cake into small pieces--it doesn't have to be pretty!) . Layer in trifle dish-- 1/2 of the cake, 1/2 pudding, 1/2 whipped topping, drizzle with caramel, 1/2 Skor (or Heath) bits. Repeat. Now devour...cause it is scrumptious!

* Calzones *

Back when I worked at Papa Murphy's in Logan, UT, we got free pizza basically whenever we wanted it. My hubby and I were newly married and (what we thought was) poor (now with 2 kids and a house payment, we really know what poor is) and pizza was on our table for dinner at least twice a week. Plain old pizza was great...we could put any toppings we wanted on it and the possibilities were endless...but it got old. Then we went through a CALZONE phase---and it was delicious! What's not to like about a pizza folded in half? Especially for someone like me who loves the crust!

Fast forward to a few weeks ago...we had dinner with a few couples in our ward and our neighbor Rachel made THE YUMMIEST calzones! I got the recipe from her and you must try it!

* Calzone Dough *
1 1/2 T. yeast
1 c. warm water
1 T. sugar
1 T. olive oil
1 tsp. salt
2 3/4 to 3 1/4 c. flour

Dissolve yeast in warm water. Stir in sugar, oil, and salt. Add 1 cup of flour. Beat. Mix in enough flour to make dough easy to handle. Knead until smooth and elastic. Let rise 30 minutes. Divide dough into 6 equal parts.

* Pizza Sauce *
8 oz can tomato sauce
4 oz can mushrooms, drained
1 tsp. dried basil leaves
1 tsp. oregano
1 clove garlic crushed

* Toppings *
1-2 c. cheese
1 egg, beaten
pepperoni
canadian bacon
olives
ground beef
bacon
pineapple
tomatoes
mushrooms
(basically anything you want)

Roll each piece of dough into 7 inch round circles. Spread sauce over half of each circle leaving 1 in on sides. Top with whatever toppings you choose. Carefully fold dough over filling. Pinch edges. Place on greased cookie sheet and let rise 15 minutes. Prick tops of calzones with a fork. Brush tops with beaten egg. Bake at 375* until golden brown for 25 minutes. Cool on wire rack for 10 minutes.

* Honey Lime Chicken Enchiladas *

I have seen this recipe floating around blog-land for a while now but it wasn't til my cousin Melissa tried it that I decided to give it a try...and it was delicious! You can find different variations of the recipe here, here, oh and here---basically type it into Google and you'll find a bunch of them. Give it a try. You won't be sorry. The zippy sweetness of the chicken is different but so good!

*Honey Lime Chicken Enchiladas *

1/3 c. honey
1/4 c. lime juice
1 T. chili powder
2 cloves garlic
1 lb. chicken, cooked and shredded
1 c. cream--or--half and half--or--sour cream
2 (10 oz) cans green enchilada sauce
1 1/2 c. cheese (any that you have on hand...I used monterey jack)
8 flour tortillas

Mix together honey, lime juice, chili powder, and garlic. Add sauce to shredded chicken and let it marinate for about 30 minutes.

Lightly spray 9x13 pan with non-stick baking spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Mix cream and enchilada sauce together and pour sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes.

* Muddy Buddies *

mmm...Muddy Buddies. So snacky and delicious! And easy! I got this recipe off a box of Chex a long time ago (also found here) but I used the great value brand chex instead and it turned out great!

* Muddy Buddies *9 cups Chex (any brand and flavor)
1 cup semisweet chocolate chips (I used milk chocolate...so yummy!)
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Measure cereal into large bowl and set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute and stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar and seal bag. Shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

* Churros *

Sorry for the lack of posts lately. I've been in a food rut lately and I've pretty much just been making recipes that I already have on here...and lots of quesadillas. :) I'll get myself in gear and have some more recipes for you next week!

Since yesterday was Cinco de Mayo, I decided to make these churros for a fiesta I was having. They turned out pretty good but I think I cooked them a little longer than I should've. First off, I just piped them out of a regular icing piping bag with the largest tip I have (which was not very large). I was trying to cook them to "golden brown" but when they a small size like mine were, the ended up pretty crispy. About 3/4 of the way through, I realized I was overcooking them so I just cooked them to slightly brown and they were "muy bueno!" Recipe from here

* Churros *1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

* Costa Vida Chicken Knock off *

For Max's birthday party dinner, I wanted to do something easy, yummy, and that could feed a good number of people. I found this yummy recipe at Your Homebased Mom and it was perfect for our dinner.

*Costa Vida Chicken*
(I forgot to take a picture...sorry!)
1 small bottle Kraft Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic, minced
5 lbs. skinless, boneless chicken breast

(this recipe can be easily halved or you can make the full batch and freeze the leftovers for another meal! Good menu planning!)

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour. Serve in tacos, burritos, tostadas, quesadillas, on nachos, on salads, etc.

* Hot Fudge Sundae Cake *

My baby boy turned ONE yesterday!! We are having a little family party this next weekend when our families come up to visit but I still wanted to do something different to make it a less-ordinary day. I decided to make this Hot Fudge Sundae Cake out of the Betty Crocker cookbook and it was a hit with our little family. (Don't worry, my little guy will get a real traditional frosting cake at his party...)

*Hot Fudge Sundae Cake*

1 c. flour
3/4 c. sugar
2 T. baking cocoa
2 t. baking powder
1/4 t. salt
1/2 c. milk
2 T. vegetable oil
1 t. vanilla
1 c. chopped nuts (opt.)
1 c. packed brown sugar
1/4 c. baking cocoa
1 3/4 c. very hot water

Preheat oven to 350*. Mix the first 5 ingredients in 9x9 pan (I used a 9 inch round cake pan). Mix in milk, oil, and vanilla until batter is smooth. Sprinkle brown sugar and cocoa over the top of batter. Pour hot water evenly over the top. Bake for 40 minutes and cool for 10 minutes. Serve with ice cream.
(How can you resist that?)

* No Bake Fudge Oatmeal Cookies *

I LOVE love LOVE these cookies! Seriously...what part of chocolate, peanut butter, and no bake is not to love? I've had this recipe for as long as I can remember so I must have gotten it from my mom? or sister? Anyways, it's delicious and I could probably eat the whole batch by myself (and I pretty much do because my hubby doesn't eat much of them).

No Bake Fudge Oatmeal Cookies
2 c. sugar
2 T. cocoa
1/4 lb (1 stick) butter or margarine
1/2 c. milk

-Bring ingredients to a boil and boil for one minute. Cool for one minute.

Add:

1 tsp. vanilla
1/2 c. peanut butter
3 c. oats

Drop by spoon on waxed paper. Cool...and devour!

* Speedy Stroganoff *

I got this recipe from my Aunt Jana in a cookbook she gave me at a bridal shower. It's a quick and easy meal and I always have all of the ingredients on hand!

*Speedy Stroganoff*
1 lb. ground beef
2 T. onion, chopped
1 can cream of mushroom soup
1 T. worchestershire sauce
1/2 c. sour cream
noodles or rice

Brown beef and drain off fat. Add chopped onion. When onion is tender, add mushroom soup and worchestershire sauce and stir until well blended. Stir in sour cream. Heat through and serve over rice or noodles.