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Mar 14, 2014

S'mores Bars

I made these S'mores bars because I was reminiscing of summer and having bon fires on the beach with friends and making s'mores.
This winter has been such a DREADFUL one and I don't know about you, 
but I'm SO ready for some warmer weather.
I'll even take temperatures in the 40's at this point!
One another note, these s'mores bars are irresistible and hard to only have one!

You will need:
1/2 cup butter melted
1 1/2 cup graham cracker crumbs
2 cups brown sugar
2/3 cup salted butter (softened)
2 eggs
2 1/2 cup flour
2 1/4 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup mini marshmallows

Place on top of dough before baking:

1 Milk Chocolate Candy Bar (broken into pieces)
1 Graham Cracker (broken into pieces)
1/2 cup marshmallows

To Make:
Pre-heat oven to 325 degrees.
Combine melted butter and graham cracker crumbs into a small bowl with a fork.
 Then line a 13x9 with foil and press down crust. Set aside.

Cream butter and sugar in a large bowl. 
Add in eggs and vanilla and stir until combined.
Mix the baking powder and salt with 1 cup of flour.

 Pour into the butter mixture and stir in the rest of the flour.
 Fold in chocolate chips.
Press dough into pan with a spatula flour on your hands. 
The dough goes right on top of the crust. 
Bake for 30-35 minutes or until lightly browned.
  Test with a tooth pick. The dough should be soft in the center.
Let bars cool.

Then cut up and enjoy!

Recipe source:

Quote Friday

        You have no right to destroy what you didn't create.

Mar 11, 2014

Mixed Berry Cobbler

This recipe for Mixed Berry Cobbler had my family raving.
My 5 year old devoured it and kept on asking for more day after day!
I am not a huge fruit/dessert gal, but I have to say....I kept going back for more too!

You will need:
7 cups, combination of berries,
(strawberries, blackberries, blueberries, & raspberries) fresh or frozen

2 tablespoons fresh lemon juice
1/2 cups plus 4 tablespoons sugar, divided
3 tablespoons cornstarch
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
6 tablespoons butter, chilled and cut into pieces
3/4 cups heavy cream

To Make:
Preheat oven to 350°F.
 Combine berries and lemon juice in a bowl. 
Mix 1/2 cup sugar with cornstarch; pour over berries and stir gently. 
Place berries in a 2-quart or 9 x 9-inch baking dish.

Place flour, 3 tablespoons sugar and baking powder in a large bowl. 

Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. 
Stir in cream to make a soft dough. 
Drop by spoonfuls over fruit. 

Sprinkle with remaining 1 tablespoon sugar.
 Bake about 55-60 minutes or until top is well browned and juices are bubbly.

Mar 9, 2014

Garlic Herb Soup

Garlic & Herb Soup with Croutons
This is a great soup that is perfect for the St. Patrick's Holiday.
Once you roast the garlic, it isn't overpowering, it turns a really great sweet flavor and the croutons are a great addition to the soup.
Make it and serve a green salad with it for a festive meal!

4 medium heads garlic
8 cups water
½ bay leaf
3 tsp kosher salt
½ cup chopped fresh parsley
¼ cup chopped fresh basil
Fresh black pepper

2 Tbsp Evoo
1 ½ cups crustless cubed
sourdough bread
2 cloves garlic
2 Tbsp freshly grated parmesan
or parmigiano-reggiano
2 Tbsp minced fresh parsley
Kosher salt

Put garlic heads on pointy ends & press them with the heel of hand so they split open. Discard loose outer skin & separate cloves, leaving them in their skins.

Set aside 3 medium cloves & put the rest in a soup pot with water, bay leaf, & 2 tsp salt.

Bring to a simmer over med. 
Heat & cook uncovered about 20 minutes. 
Remove bay leaf from broth. 
Scoop garlic cloves from broth & cool slightly. 

When cooled enough to handle, squeeze them out of their skins back into the pot.
 While the soup simmers, peel and mince the 3 reserved cloves. 
Mix in minced garlic, parsley, basil, evoo, & remaining 1 tsp salt and pepper; set aside.

For the croutons: heat 1 tsp evoo in skillet over med. heat. 
Add bread crumbs & cook, tossing occasionally, about 5 minutes. 
Transfer to a bowl.

 Add remaining 1 tsp evoo and minced garlic to skillet & cook about 1 minute, stirring frequently. Take care the garlic doesn’t get too brown or it will be bitter. 

Toss the toasted garlic, the cheese, and parsley with  the warm bread. 
Taste one & add salt if needed.

Puree the soup in batches in a blender or in pot with immersion blender. 
Over low heat, stir in herb mixture & croutons & simmer 1 minute.
 The croutons will soften slightly and thicken the soup a little. 
Ladle the soup into serving bowls and serve immediately!

Source: food network kitchens cookbook

Mar 7, 2014

Quote Friday

While our children may struggle with a lot of things,
their love and spirit are PERFECT.

Mar 6, 2014

Cadbury Egg Blondies

Be prepared for your next dessert addiction.
Not only am I addicted to Cadbury Eggs, 
{i STOCK UP when they come out each Spring}
BUT I am now addicted to these Cadbury Egg Blondies.
I made them up and seriously couldn't stop eating them.
They are the perfect spring dessert for a picnic or potluck.
Don't say I didn't warn you on how delicious they are though...

You will need:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted ( 1 1/2 sticks)
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 1/2- 1 3/4 cups milk chocolate mini eggs


In a medium sizes mixing bowl sift flour, baking soda and salt together.
Melt butter over medium heat. Once melted add to the bowl of your electric mixer. Cream together with sugars.
Add in vanilla and eggs mix until creamy.
Slowly add in flour mixture until it is incorporated.
Fold in Mini Eggs.
Spread batter into a greased 8×8 baking dish.

Bake at 325 for about 35-40 minutes or until a tooth pick is inserted in the center and comes out clean. 

Let the bars cool for 30 minutes before slicing.

Recipe adapted from:

Mar 3, 2014

Chicken Tamale Spoon Bread

Chicken Tamale Spoon Bread
I loved the hearty ingredients mixed with the cornmeal topping.
This is the perfect fall or winter dinner. 
Serve with a green salad and some good sourdough bread and you're golden!

Spoon Bread
¼ cup grapeseed oil
1 medium onion, chopped
1 medium green pepper,
cored, seeded and chopped
2 chicken breasts, boneless,
Skinless, cut into 1 inch cubes
1 (15 oz) can diced tomatoes
2 cups frozen corn
1 tsp kosher salt
1 tsp cayenne pepper
½ tsp pepper
½ cup cornmeal
1 cup water

For the topping
2 ½ cups milk
2 Tbsp butter
½ tsp kosher salt
½ cup cornmeal
1 cup shredded cheddar
2 eggs, beaten

For the Spoon bread:
Preheat oven to 375 F.
Heat oil in medium sauté pan over medium heat.  Add onions, green pepper, and garlic and sauté until onions are golden. Add chicken and cook, stirring, for 4 minutes to sear on all sides.
Stir in tomatoes, corn, salt, cayenne, and pepper. Cover, simmer 5 minutes.
Whisk in cornmeal blended with the water and simmer for 10 minutes longer. Pour mixture into 9X13 dish.

For the topping:
Combine milk with butter and salt in 2 qt. saucepan and heat over med-low heat, until just begins to simmer, but do not boil.
Gradually stir in cornmeal and cook, stirring until thickened, but not stiff.

Remove pan from heat and stir in cheese and eggs. Spread topping over the chicken mixture in dish. Bake, uncovered, 20 minutes until cheese is golden brown.