I Want S’More Bars

  Fall is here! Bringing with her, crisp air, crunchy leaves and jackets.

  When the Foodie in me thinks of Fall, I think of Apple Cider, Corn candy, Casseroles, Homemade Bread, Pumpkin everything: cookies, bars, cakes, cheesecakes, and last but not least…..

S’MORES!!!!!!!!!!!!!!!!!!!

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  We host a Bonfire every October for our Sunday school class (50 of us last year!!!! Woah!) and I usually get my S’mores fix then. 017

Or, sometimes I get a fix mid-winter, like January, during a very long ice storm that kept us holed up for DAYS, huddled next to the fire.  What better activity to pass time then to make some S’mores!!!!

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  I am not a food trend kinda gal, but apparently S’mores stuffed cookies, bars, & pizzas were all the rage this summer. Huh! Who knew?

  Trendy or not, this recipe is perfect for those in-between S’mores cravings, when no bonfire or open fireplace is available to you……

I Want S’More Bars

from Chemically Inclined

2/3 cup butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi sweet chocolate chips
5 oz mini marshmallows
3 regular sized Hershey’s bars, broken into rectangles
16 graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line jelly roll pan with parchment paper. Break crackers into squares and place
side by side in your pan.

In a medium bowl, whisk together the flour, baking soda, and cinnamon to combine. Set aside.

In your mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight. (cold is easier to work with)

Place tablespoons of dough on graham crackers, press until crackers are completely covered.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.  Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges.

Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

  DIG IN! These are seriously AMAZING! The graham cracker base is a really nice touch, totally different from other S’mores recipes I have made in the past.

Have a fantastic weekend!

Coming MONDAY:  Photos from my first-ever, all by myself Wedding. 

{biting nails}

~T

This post linked to:

Hugs & Cookies

This Chick Cooks

 Full Plate Thursday

On the Menu Monday

Melt In Your Mouth Monday

Tuesday Talent Show

You’re Such a Peach!

It’s time for Peaches again! Fresh, juicy, lean over the sink to eat them kind of Peaches.

We prefer the Colorado ones, and they are coming to Kansas soon.  We order 3 big boxes every year, 1 1/2 for the kids to eat in various states of up-to-their-elbows stickiness, the other 1 1/2 to put in the freezer for the long, cold Kansas winter.  Did you know that if you freeze fresh ripe peaches whole in gallon freezer bags, (single layer, maybe 12 per) later you can bring them out frozen, run them under a hot tap and VIOLA! the peel just falls off.  Let them thaw a bit, and slice them up for a fresh taste of summer.  Easy smeasy!

  In going with the “Peach Theme”, I have 2 recipes to share with you today. One that uses canned Peaches (gasp! I know, I know, but they have their place in the world too), the other….ripe, juicy, make your whole house smell good, fresh ones!  Also, very fitting for this time of year:

One reminds me of summer, the other? Fall.

  For those of you who missed it, this summer I shared a Mexican Chicken Salad with Chili Lime Dressing and this recipe over at my friend, Brandie’s blog: The Country Cook

  I decided this Peaches & Cream Torte needed to have a place on my blog as well, for easy future reference since I WILL be making it again.

  Oh my goodness, do you know how some desserts just scream SUMMER!?

  Well, this is one of them!  Light, fresh, cold, airy, fluffy and oh-so delicious.087

  The texture will surprise you I think, I was expecting a bit more of a heavy cream cheese base, but man, you put this in your mouth and it just melts away.  Comes together quickly, looks pretty and tastes like summer should!

PEACHES & CREAM TORTE

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Crust

  • 2 cups graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 1/2 cup butter, melted

Filling

  • 1 can (29 oz.) sliced peaches
  • 1 1/4 cup sugar, divided
  • 2 T. cornstarch
  • 8 oz. cream cheese
  • 2 cups heavy whipping cream

   In a small bowl, combine graham cracker crumbs and brown sugar.  Stir in butter. Set aside 1/4 cup topping.  Press remaining crumb mixture onto the bottom and 1 inch up the sides of a greased 9 inch Springform pan.

  Place pan on a baking sheet.  Bake at  350* for 10 minutes.  Cool on a wire rack.

Drain peaches, reserving syrup in a 2 cup measuring cup.  Add enough water to measure 1 1/2 cups. 

  In a large saucepan, combine 1/4 cup sugar and cornstarch;  stir in syrup mixture until smooth.  Add peaches.  Bering to a boil over medium heat; cook and stir for 2 minutes or until thickened.  Cool to room temperature, stirring occasionally. 

  Meanwhile, in a large bowl, beat the cream cheese and remaining sugar until smooth.  In a small bowl, beat cream until stiff peaks form, fold into cream cheese mixture.

  Spread half the cream cheese mixture over the crust.  Top with half the peach mixture, repeat layers.  Sprinkle with reserved crumb mixture.  Cover and refrigerate for 8 hours or overnight.  Remove sides of pan just before slicing.

  Serves 12.086

Enjoy this decadent, creamy, fresh tasting piece of Summer before it leaves us for Fall!!!!! (oh my goodness, I need to get some sleep, I just totally cracked myself up right there.) 

  Speaking of cracking up, this next recipe is going to leave you scratching your head and muttering to yourself….it’s called PEACH PUZZLE.

  Dale’s Aunt Lucy made this for us after we had Paxton last summer, along with some AWESOME Chicken Pot Pies that I WILL be making again soon.

Here is the Puzzle about Peach puzzle:  This “Magic” recipe includes placing a ramekin bowl upside down in the center of a pie plate. Peeled peaches are arranged around the ramekin and drizzled with a mixture of brown sugar, butter, and vanilla. Buttery biscuit dough is domed over the peaches, and then the Peach Puzzle goes into the oven.   NOW, get this!!!!!!

Once cooled, the pie plate is flipped over (quickly!) to reveal tender peaches nestled into the flaky biscuit—and a caramel-like sauce in the ramekin.

WHAT?!?!?!?!

How does the sugary sauce end up in the bowl? It’s just sitting there, ready to drizzle over your Peach Puzzle & Ice cream.  Look again:

Oh. My. Word.   Incredible! 

Peach Puzzle

Peaches and Syrup

  • 7 medium peaches, peeled 
  • 3/4 cup packed light brown sugar
  • 6 tablespoons water
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt

Dough

  • 1 1/4 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon  baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
  • 6 tablespoons milk

Directions:

  1. For the peaches and syrup: Adjust an oven rack to the middle
    position and heat the oven to 400°F
  2. Place a 6-ounce custard cup or ramekin upside down in the center
    of a 9-inch pie plate and arrange the peaches around the custard cup.
  3. Combine the brown sugar, water, butter, vanilla, and salt in a
    medium saucepan and stir over medium heat until the sugar dissolves and the
    butter melts, about 5 minutes.
  4. Pour the syrup over the peaches.
  5. For the dough: Pulse the flour, sugar, baking powder, and salt in
    a food processor until blended. (If you don’t have a food processor grate your butter and do this by hand until you get a coarse crumbly dough.)
  6. Add the butter and pulse until the flour mixture is pale yellow
    and resembles course cornmeal.
  7. Put the mixture into a medium bowl.
  8. Using a rubber spatula, fold the milk into the flour mixture,
    pressing the mixture against the sides of the bowl to form the dough.
  9. Squeeze the dough together and flatten into a disk.
  10. On a lightly floured work surface, roll the dough into a 9-inch
    circle.
  11. Lay the dough directly over the peaches and press and fit the
    dough so that it fits snuggly around peaches. (The dough will stretch as you fit
    it around the peaches, but do not attach the dough to the pie plate.).
  12. Bake until the top is golden brown, 25 to 30 minutes.
  13. Transfer the pan to a rack and let cool for 30 minutes.
  14. Place a large rimmed serving plate over the top of the pie plate
     and quickly invert the puzzle onto a plate.
  15. Cut into wedges around each peach and serve, pouring syrup over
    each portion.

Note: Since this dish is all about the peaches, save it for when fresh local peaches are in season. And it is important to choose peaches that are neither very ripe nor rock-hard — they should give a little when squeezed. 

  Soooo, I didn’t snap a photo of this last recipe….Hello! I just had a baby and no blog at the time, so I used this one from: http://www.cookscountry.com/recipes/detail/8301  Gotta give credit where credit is due! 🙂

 Happy Baking!!

~T

 

This post linked to:

Gooseberry Patch Recipe Round Up

Southwest Cream Cheese Stuffed Red Peppers

  I don’t know about you, but my garden is NOT doing well this year.

Sad tomato plants:

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Even more sad green bean plants:

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  We are barely getting any tomatoes and got only 1 batch of green beans before the plants fried in the hot sun. 

  It was 112* almost everyday we were gone to Florida and with Kansas being behind 10 inches of rain, things are very brown and dead here.  😦  Praise the Lord we did get some rain recently, but not before farmers lost cattle and crops.  In comparison, this seems minor, but I’m still mourning the loss of Blackberry cobbler and a freezer full of blackberries to get us through the winter….all our blackberries shriveled up before plumping up for the first time in 9 years.  Yes, it was THAT hot!

  Right now we are getting carrots, red peppers and jalapenos from the garden, for those we are thankful! 

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We love to grill out jalapeno poppers.  Just halve and seed the jalapenos, fill with seasoned cream cheese (we like to use Southwest Seasoning), wrap in bacon, secure with toothpick and grill.  DEEELICIOUS!  What do you mean do I have a photo?  Noooo, that would’ve required me to think before Dale and I gobbled them all up pigishly.

{Oink oink}

  With our Red Peppers I made this for supper:

Southwest Cream Cheese Stuffed Red Peppers049

  • 2 Tablespoons Southwest Seasoning (from Pampered Chef, it’s AMAZING! But you can use cumin, chili powder…anything you deem Mexican flavors, instead.)
  • 4 ounces, weight Spreadable Cream Cheese (I Believe Its Called Whipped And Is Found In The Bagel Section)
  • 8 whole Large Red Peppers
  • 2 cups Cooked Meat Of Your Choice: Shredded Pork, Taco Meat, Or Shredded Chicken.
  • 2 cups Shredded Cheese, More Or Less As Desired
  • Optional Garnishes: Sour Cream, Guacamole
  • FOR THE MEXICAN RICE:
  • 1 cup Uncooked Brown Rice
  • 2 Tablespoons Cooking Oil
  • 1 whole Small Onion Chopped
  • 1 whole Garlic Clove, Pressed
  • ½ teaspoons Salt
  • 2 whole Large Tomatoes, Chopped
  • 2 cups Chicken Broth

Preparation Instructions

First, make your Southwest Cream Cheese by adding 2 tablespoons of Southwest seasoning (or cumin, garlic and chili powder) to 4 ounces of spreadable cream cheese. Refrigerate until ready to make supper, pulling it out of the refrigerator 20 minutes ahead of time to soften up a bit.

Make Mexican rice: In a large skillet over medium heat, saute rice in hot oil until slightly browned. Add the onion, garlic and salt. Cook over low heat until onion is tender. Add tomatoes, cook over medium heat until softened. Add broth; cover and simmer until water is absorbed.

Cut each red pepper in half vertically (from the stem straight down). Remove seeds and pop off the green top. Place in a large pot of salted water, bring to a boil and allow peppers to cook for 5-7 minutes or until starting to soften. Then remove them from the water, drain and cool.

Meanwhile, prepare meat of your choice or grab whatever is leftover in the fridge.

Spread each pepper with 1 Tablespoon (or more to taste) of seasoned cream cheese. Add shredded meat, Mexican rice and top with cheese, filling pepper just to the brim.

Place peppers on a baking sheet and bake at 350F for 15 minutes or until cheese is melted.

Serve hot with sour cream or guacamole on top.

This is SO versatile!  You could use black beans, corn, cilantro, anything you deem “Mexican-ish” in this. Don’t have time to make Mexican rice? Then get one of those Knorr packets of Mexican rice for even faster prep time.

They were delicious, and despite my children’s first reaction: “But I don’t like red peppers!”, they ate them and even asked for seconds.

This is PRECISELY why “No Thank You Bites” are required at our house!

So, how does your garden grow?

~T

Sweets & My Sweet

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These Candied Popcorn balls were great! We decided to do Grape flavor, which tasted JUST like a Jolly Rancher. Except chewy. Oh man, was this popcorn good and not healthy at ALL, but hey, you gotta live a little, right?! 🙂

Being Grape popcorn balls, I figured they’d be a bit more, well, you know….

Purple.

Guess that’s what you come to expect from a society that adds dye to EVERYTHING!

Here is a purple tinted photo to put your mind at ease, that these popcorn balls do indeed taste like Grape, despite their non-grapey color in the above photo.

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Candied Popcorn

Ingredients
  • 1 cup Sugar
  • 1 cup White Karo Syrup
  • 3-½ ounces, weight Flavored Jello, Your Pick!
  • 12 cups Popped Popcorn, lightly salted
Preparation Instructions

In a sauce pan mix the sugar, Jello and syrup.
Cook on medium heat, stirring constantly.
Bring to a light boil or until all the sugar is dissolved.
Then pour over popcorn. Form into balls or spread out on cookie sheet lined in foil or sprayed well. Store in air tight zip lock or Tupperware. Popcorn can also be easily formed into balls and wrapped in tight Saran wrap.
Enjoy! Tastes best fresh, as in that night yet!!

And here is MY sweet~

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  I sure don’t get snuggles as much as I used to pre-busy crawler stage.  SIGH, I love bedtime snuggles!

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He is SOOOO sweet!

Happy Independence Day!! Enjoy your family!

 

God Bless America……without Him, we are nothing.

~T

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  “You have to love a nation that celebrates its independence every July 4, not with a parade of guns, tanks, and soldiers who file by the White House in a show of strength and muscle, but with family picnics where kids throw Frisbees, the potato salad gets iffy, and the flies die from happiness. You may think you have overeaten, but it is patriotism.”

~Erma Bombeck