Graham Cracker S'mores Candy

The kids have said these are YUMMEE but I think they are a little too rich. Almost went in to a sugar coma. Next time I make them I think I will only use 2 Hershey Bars.

Ingedients

12 sheets of graham crackers
3/4 cup butter
3/4 cup brown sugar
3 cups mini marshmallows
4 Hershey bars, broken into pieces
1 cup milk chocolate chips

Preheat oven to 350°F. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil so that the sides are touching.

In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.
Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers.

Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up.

Cool completely. Lift from pan using foil edges; cut into bars and enjoy!

Source: Stefanie's Cooking Spot.

Here is the Rouladen recipe (with pictures even)!

I'm not the best at food photography but above is the finished product. My Aunt Olga would probably chastise me for the look of these but the taste is awesome anyway.

Ingredients

• 1 1/2 pounds top round steak thinly sliced
• Dijon mustard,
• 1/2 pound thick sliced bacon
• 1 large onion,  chopped
• 1 (16 ounce) jar dill pickles chopped
• 2 tablespoons butter and a little oil
• 2 1/2 cups water
• 1 cube beef bouillon

Directions

1. Take each piece of top round and lay on waxed paper.
2. Generously spread one side of each steak with mustard to taste. Place bacon, onions and pickle on each steak and form into a roll. Use string or toothpicks to hold the roll together.
3. Heat a skillet over medium heat and melt butter and add oil. Place the rolls in the butter and saute until browned.
4. Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

Ahh! Another rainy Saturday!

We have had so much rain. Flooding is horrible south of us. It will be one that people talk about for years to come. No recipes to post today. I need to start taking pictures of the things I cook or bake.

This morning I am going to make some S'mores Candy. Saw them on Tastespotting.com and they looked yummy. I promise a recipe and picture later.

Tomorrow I want to make a Sour Cream Cherry Pie.

Also plan to make Rouladen for lunch today. This brings back sweet memories of Aunt Olga. She always made this when we went to visit in Colorado Springs.

Have a wedding later today. Kristi and Jessie are tying the knot. Daughter Tiffany is in the wedding so need to go and see how beautiful she will be. As you can see, she was lovely.

Sea Glass Jello

Some of you like this,some don't. I think it's pretty done in different colors and so easy.

 

SEA GLASS JELLO

www.RecipeGirl.com

Three (3-ounce) boxes of Jell-O or generic store brand gelatin (any colors you’d like)
One (14-ounce) can sweetened condensed milk (substitutions will not work)
Two envelopes unflavored gelatin (Knox brand, in the Jell-O aisle)
1. In three separate containers (use rectangular tupperware or pyrex loaf pans), mix jello package with 1 cup of boiling water. Stir each until dissolved and then refrigerate until firm (at least 4 hours, or overnight).
2. Once the jello flavors are firm, use a sharp knife to cut the jello into small squares (1/2-inch or so).
3. Spray a 9×13-inch pyrex pan lightly with nonstick spray. Use a metal spatula to scoop out the jello squares and place them into the prepared pan. Mix the colors up so they’re not bunched all together.
4. In a separate bowl, add 1/2 cup of cold water. Sprinkle in 2 envelopes of gelatin and stir. Add 1 1/2 cups boiling water to the bowl and stir until dissolved. Stir in the sweetened condensed milk and let cool.
5. Pour the white gelatin mixture over the cubes of jello and let it fill up the pan. Refrigerate overnight. Slice the jello into squares and serve. These are firm enough to serve on a platter as a hand-held dessert.
Yield: About 24 squares

Source: Adapted from The Food Librarian

Sausage and Egg Candy

OMG! How cute are these? So easy too and the kids will love making them. Just melt some white almond bark, lay down a couple of pretzel sticks, put a plop (how is that for a technical term) of the melted almond bark over the middle of the sticks. Use a yellow M&M for the yolk. Saw this somewhere on the internet and thought it was the cutest thing.

Chicken Pot Pie

This is packed with chicken and veggies and is Oh so Good! Use a deep dish pie plate!
Ingredients

    * 1 pound skinless, boneless chicken breast halves - cubed
    *3 small potatoes,peeled and cubed
    * 1 cup sliced carrots
    * 1 cup frozen green peas
    * 1/2 cup sliced celery
    * 1/3 cup butter
    * 1/3 cup chopped onion
    * 1/3 cup all-purpose flour
    * 1/2 teaspoon salt
    * 1/4 teaspoon black pepper
    * 1/4 teaspoon celery seed
    * 3 1/2 cups chicken broth
    * 1 1/3 cups milk
    * 2 (9 inch) unbaked pie crusts

Directions

   1. Preheat oven to 375 degrees F.
   2. In a saucepan, combine chicken, carrots, potatoes,peas, and celery. Add broth to cover and boil for 15 minutes. Remove from heat, drain,saving the chicken broth and set aside.
   3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
   4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
   5. Bake in the preheated oven for 40 to 45minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Turkey Cookies

Same principle as the Reindeer Cookies. Use slice and bake sugar cookies. When finished baking frost them,then use candy corn for feathers, M&M's for eyes, and I colored a bit of the frosting orange and used a toothpick to make a mouth and feet.

Reindeer Cookies

These are SOOO simple. I cheated and used slice and bake sugar cookies. Then after they are baked add a couple of twisty chocolate covered pretzels for antlers, mini M&M's for eyes, and a red M&M for the nose.

Chocolate Thumbprint Cookies

We made these for Valentine's Day. Use whatever kind of Hershey's Kisses you like.

Ingredients
    * 1/2 cup (1 stick) butter or margarine, softened
    * 2/3 cup sugar
    * 1 egg, separated
    * 2 tablespoons milk
    * 1 teaspoon vanilla extract
    * 1 cup all-purpose flour
    * 1/3 cup HERSHEY'S Cocoa
    * 1/4 teaspoon salt
    HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Candies
Directions
   1.  Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended. Refrigerate dough at least 1 hour or until firm enough to handle.

   2.  Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls. Place on prepared cookie sheet. Press thumb gently in center of each cookie.

   3.  Bake 10 to 12 minutes or until set. . Remove wrappers from chocolate pieces. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Gently press chocolate piece in center of each cookie. Cool completely. About 2 dozen cookies.

Frog Eye Salad

A favorite of my daughter Tiffany. I used to tell the grandkids that I had to catch alot of frogs to get their eyes for this salad. Not very nice I know but they were all fascinated by the story---and they ate it!

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 2 1/2 teaspoons salt
• 1 3/4 cups unsweetened pineapple juice
• 2 eggs, beaten
• 1 tablespoon lemon juice
• 3 quarts water
• 1 tablespoon vegetable oil
• 1 (16 ounce) package acini di pepe pasta
• 3 (11 ounce) cans mandarin oranges, drained
• 2 (20 ounce) cans pineapple tidbits, drained
• 1 (20 ounce) can crushed pineapple, drained
• 1 (8 ounce) container frozen whipped topping, thawed

Directions

1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled.

Riviera Bread Pudding

I got this recipe from the Riviera Casino in Las Vegas on a trip out there. It's easy and so delicious!

1/2 quart whipping cream
1/2 quart milk
8 eggs
1/2 lb. sugar
Old bread and danish to fill a 9x13 pan. Mix together and let set 1 hour.
Bake at 300 til done. 45 minutes to 1 hour

Vanilla Sauce
4 egg yolks
1/2 c.sugar
3/4 c. heavy cream
1/2 c. milk
2T. vanilla
Beat egg yolks and sugar until very pale. Stir in cream and milk. Cook over medium heat in heavy bottomed pan until mixture thickens. Strain through sieve to remove any yolk pieces.

Coconut Panna Cotta

How have I lived so long without ever having tasted this silken delight? Simple to make and so many possible variations. The coconut flavor is very subtle so even coconut haters will like it. Adapted from a recipe I saw on the Food Network.
Ingredients

    * 2 pkgs.Knox gelatin
    * 1 (15-ounce) can coconut cream (recommended: Coco Loco)
    * 1 (13.5-ounce) can coconut milk
    * 2 cups chilled heavy cream
    * 1/4 cup confectioners' sugar
    * Assorted tropical fruits, such as: kiwi, mango, and strawberries, peeled and cut into 1/2-inch dice, for garnish (about 1 1/2 cups total)

Directions

Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften.

In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved.

Fill a large bowl with cold water.Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately.

Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours.

To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate.

WOW! Been awhile since I started this!

Had almost forgotten about this. Happened to be looking through my bookmarks and there it was. Guess I'd better get busy and add some recipes. Don't want to be a 1 hit wonder.