S'mores Bars

12 (5x2 ½ inch) graham crackers
¾ cup butter
¾ cup firmly packed brown sugar
3 cups miniature marshmallows
4 milk chocolate candy bars, broken into pieces.

1. Heat oven to 350°F. Line 15x10x1 inch jelly-roll pan with aluminum foil leaving a 1-inch overhang on ends; spray foil with cooking spray. Place graham crackers onto foil so sides touch.
2. Melt butter and brown sugar in medium saucepan over MEDIUM heat, stirring constantly, until smooth and mixture just comes to a boil, about 5 minutes. Pour evenly over crackers.
3. Bake 5 to 6 minutes or until bubbly.
4. Remove pan from oven; sprinkle with marshmallows and candy bar pieces. Continue baking until marshmallows begin to soften, about 2-3 minutes. Cool completely. Lift from pan using foil. Cut into bars.
Makes 36 bars
Tip: Use holiday-themed candies for specific holidays such as red and green for Christmas, orange and black for Halloween or pastel colored candies for spring.

**I saw this recipe on the back of a graham cracker box and it sounded yummy. I haven't made it yet (Dan's decided he's on a diet which means I'm on one too) but wanted to share it here and put it where I won't lose it. :) Let me know if you make it and how it turns out.

Sesame Green Beans

3/4 pound fresh green beans
1/2 c water
1 T butter or margarine
1 T soy sauce
2 t sesame seeds, toasted

In a sucepan, bring beas and water to a boil; reduce heat to medium. Cover and cook for 10-15 minutes or until the beans are crisp-tender; drain. Add butter, soy sauce and sesame seads; toss to coat.

***I made this a couple weeks ago for the first time. I overcooked the beans a little, not enough liquid, but it still tasted ok. I couldn't find toasted sesame seeds so just bought what I found in the bulk section at the store.

Almond Rice Pilaf

3/4 c chopped onion
1/2 c slivered almonds
1 T butter or margarine
2 c chicken broth
2 cups uncooked instant rice

In a saucepan, saute onion and almonds in butter until the onion is tender and the almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.

***We l-o-v-e LOVE this recipe. I make it often and will even crave it. I've quit using chicken broth and use chicken bullion cubes instead (two cubes/cup of water). I like the taste better with the bullion cubes. Try it, it's really, really yummy!

Orange-Topped Chops

6 pork chops (1/2 in thick)

1 T vegetable oil
1 can (11 oz) mandarin oranges, drained
1/2 t ground cloves
Pepper to taste

In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and simmer for 35 minutes or until meat juices run clear.
 
***Dan and I have had this several times. We usually use pork lion steaks not pork chops.

Artichoke Pasta Salad

1 LB pasta (rigatoni works best)
3 lg. tomatoes
½ cup chopped green onions
1 cucumber, pared and diced
1, 6oz jar of marinated artichoke hearts
½ cup grated parmesan cheese

Balsamic Dressing

½ cup olive oil
3 T of balsamic vinegar
1 t fresh parsley
½ t basil
1 clove of garlic
pinch of salt and pepper

Prepare pasta. In large bowl combine tomatoes, green onions, cucumbers, artichoke hearts and parmesan cheese. Mix balsamic dressing together in a seperate jar. pour over tomatoes and other veggies. Let sit for 15 mins then add pasta. I usually let sit for a few hours before serving.

I copied this from Beth Anne's blog (see) so that I would be able to find it. I haven't made it yet but will do so very soon. Sounds very yummy to me!

Uncle Steven's "Italian" Spaghetti

9/1/10-I made this tonight and need to clarify something. I'm pretty sure it's 3 cans tomatoes & 1 can paste. I did 3 & 3 and it was really pastey tasting so I've been adding tomato sauce to thin it. As such the 2 of us have a HUGE pan of spaghetti sauce that may or may not taste ok. Guess we'll be putting lots into the freezer, if it ends up tasting half-way descent.

Saute' fresh mushrooms and an onion in butter.

• Brown 1 lb ground beef.
• Put the above ingredients in a pan with 3 1lb cans tomatoes and tomato paste.
• Add 3-4 bay leaves, some oregano and basil.
• Simmer uncovered until thick.
• Serve over noodles.

Sorry but I did not realize there were no amounts on this recipe. I guess you'll have to just put in what you think. Have fun.

Love, Mother

***I asked Mom for this today and thought I would post it here so we could all have it. Buon appetito!

BBQ Pulled Pork

1 Pork Loin Roast
2 C Water
2 Bay Leaves
1 Bottle BBQ Sauce

Trim fat from roast and put meat, water, and bay leaves into crock pot overnight on low.
Next morning drain all but 2 cups of the water. Stir and break meat. Add bbq sauce and keep cooking on low throughout rest of day stiring occasionally.

***I made this recently and used a chuck pork roast (at the suggestion of the butcher at the grocery store) and Bullseye BBQ and it tasted like restaurant pulled pork! There is lots more fat on the roast to cut off but I thought it worth the time.

Easy Fruit Dip

1 8 oz raspberry yogurt
1 sm bottle marshmallow creme topping
1 sm package cream cheese

Set ingredients out at room temperature. Mix together in bowl. Serve with sliced apples, pineapple, bananas.

I've made this a few times and always get compliments on it. I usually mix it with a hand mixer so it's smoother. Other fruits that taste great with this dip; oranges, strawberries, grapes, melons. If you opt to do fat free or low fat cream cheese, go for Philadelphia brand, you can't taste a difference at all.

Tortellini Soup

1 package Tortellini
6 Cups Chicken Broth
1 can Corn
1 can chunk Chicken (or cooked, diced chicken breast)
1 can diced Tomatoes
1/2 cup Marinara
Onion Powder to taste
sliced Onion (optional) to taste
Garlic Powder to taste
Salt to taste
Pepper to taste
Shredded cheese (mozzerella or cheddar)

Boil Broth.
Cook tortellini in broth according to directions on package.
Add all other ingredients except cheese.
Top individual servings with cheese.

Chicken and Dumplings

Chicken and Dumplings
by Kelley

3 cups Cooked Chicken - I cook this in a crock pot till almost done and shred to medium/large pieces

2 quarts Chicken Broth
1 can cream of chicken soup
1 -2 cups carrots, peas, corn, broccoli or any combo

In a large skillet bring veggies, broth, and soup to a boil,
Cook veggies till just tender/crisp and remove veggies to a bowl
While waiting to boil, make dumplings



For Dumplings:
2 cups Flour
2 Tablespoons Butter
½ teaspoons Baking Powder
1 pinch(es) Salt
1 cup Milk, A Bit Less Than A Full Cup


In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Heavily flour a work surface. Roll the dough out thin with a heavily floured rolling pin.
Dip your cutter in flour and cut the dumplings in squares about 2″x2″.


Reduce broth to a simmer, add dumplings to broth spaced apart as much as possible. Cook for 5 minutes, add veggies back in, and cooked chicken ,stir lightly for 10 more minutes on warm. Add salt/pepper/ to taste.


Salt 1/4 tsp
Pepper 1/8 tsp
Lemon pepper 1/8 tsp
Red pepper flakes (pinch)


Serve in bowls. Serves 8.
I made this for my family last night, it's GREAT comfort food and a nice addition to a cool fall evening. It got rave reviews