S’mores Bars

GOLDEN GRAHAMS S’MORES

Ingredients:

9 C Golden Grahams cereal

1 bag 16 oz miniature marshmallows (reserve 1 Cup)

1 1/2 cups mini semi sweet chocolate chips

5 tablespoons butter

In large saucepan, melt the butter, marshmallows (minus 1 Cup) and 1 cup of chocolate chips. Stirring constantly over medium low heat with wooden spoon. 

Add cereal to marshmallow mixture stirring to coat completely. Stir in remaining 1 cup marshmallow and 1/4 C chocolate chips.

Press into 8x8 or 9x13 pan depending on desired thickness. Top with remaining 1/4 C chocolate chips.

 

Classic Pizzelles

CLASSIC PIZZELLE

Makes 28 pizzelles

8 Tbsp unsalted butter, melted

3/4 C granulated sugar

3 large eggs

1 tsp vanilla

1 3/4 C unbleached AP flour

2 tsp baking powder

Melt the butter in a large mixing bowl. Mix in sugar. Add 3 eggs and beat in with vanilla. Add flour and baking powder, mix into thick dough 15 seconds. Do not overmix. 

Place 1 Tbsp at a time in each pizzelle iron slot with small cookie scoop and bake until light indicates ready. Remove with fork to cooling rack. 

Serve with ice cream and chocolate sauce or eat plain.

Caramel Apples

CARAMEL APPLES

Supplies

2 11 oz bags kraft caramels

6-8 small apples

Craft sticks

Toppings like mini Reese’s pieces, chopped Oreos, m&ms, slivered almonds, sprinkles, chocolate chips etc. 

Place caramels and milk in small saucepan and melt together stirring constantly on medium low heat. 

Place craft sticks in tops of apple, push to bottom. Roll Apple in caramel sauce and place toppings on caramel.

 

Pie Crust

PIE CRUST

From Katie Bowden

2 C unbleached, AP flour (King Arthur)

1 tsp salt

1 C shortening (crisco butter flavor)

1/4 C ice water

Chill rolling pin. Combine flour and salt. Add 1/2 of shortening and thoroughly blend with either a fork or a pastry blender. Add rest of shortening and blend. Add water, a little at a time, by first moistening one section and pushing it aside, and then take another section. You will want to do a very little mixing after this. Take half of mixture and make a ball out of it. Rollout on floured surface and proceed to put in your pie plate. Repeat for last portion. This can make two single crusts or one double crust 9 inch pie. 

Reme ber to roll from center to edge, makin glight strokes. Bake at 450 for 12-15 minutes for single crusts.

Tips:

Pies will be better and easier to to make if all ingredients are chilled

For cream pies, sprinkle the baked crust with powdered sugar to prevent from becoming soggy

Topping for pumpkin pie:

1/2 C firmly packed brown sugar

1/2 C AP flour

1/2 stick cold butter

1/2 C finely chopped pecans

Combine sugar, flour and butter--cut in butter until crumbly. Stir in nuts. When your pie has 10 minutes left in the baking process, remove from oven and sprinkle mixture evenly over pie and return to the oven for 10 more minutes.

For Cherry Pie recipe, follow Triple berry pie recipe using only fresh or frozen cherries.

Super Moist Banana Bread

SUPER MOIST BANANA BREAD

I always double recipe to bake two loaves

Ingredients:

1/2 C butter, melted

1 C white sugar

2 large eggs

1 tsp vanilla extract

1 1/2 C AP flour

1 tsp baking soda

1/2 tsp salt

1/2 C sour cream

1/2 C Chopped walnuts ( or chocolate chips!)

2 medium ripe bananas, mashed

Directions:

Preheat oven to 350. Grease 9x5 loaf pan(s) by coating in butter, then sprinkling with granulated sugar. Shake pan to have sugar coat butter, dump out extra. 

In a large bowl, stir the melted butter and sugar. Add the eggs and vanilla, mix well. Stir in the flour, baking soda and salt until smooth. Fold in the sour cream, walnuts and bananas. spread evenly into prepared pan(s). Sprinkle top with extra granulated sugar to get nice crispy crust.

Bake at 350 for 50-60 minutes. cool loaf in pan for 10 minutes before removing to a wire rack to cool completely.

Ice Cream Sandwiches

ICE CREAM SANDWICHES

Combining the best of our favorite recipes

Prepare one batch of homemade vanilla ice cream. Store in freezer.

Bake one batch of tried and true chocolate chip cookies. Use mini semi sweet chocolate chips (easier to eat when frozen) and use large cookie scoop. One batch will yield 13 cookies with large scoop. Cool completely for several hours to allow them to set up. Do not overbake!!

Use large ice cream scoop to place ball of homemade vanilla ice cream on underside of one cooke and place another cookie on top. Roll edges in mini chocolate chips, crushed oreos, sprinkles etc. 

Wrap individually in syran wrap and place in freezer. 

Perfect Brownies

PERFECT BROWNIES

1 1/4 cups (249 grams) granulated sugar

5 tablespoons (71 grams) unsalted butter

2 large eggs plus 1 egg yolk, cold

1 teaspoon vanilla extract

3/4 cup (75 grams) unsweetened cocoa powder

1/3 cup vegetable oil

1/2 cup (63 grams) all-purpose flour

1/8 teaspoon baking soda

1 tablespoon cornstarch

1/4 teaspoon salt

3/4 cup (128 grams) semisweet chocolate chips

Preheat oven to 325°F. Spray 8 by 8-inch  pan with nonstick cooking spray.

Melt butter. Stir in sugar. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.

Stir in the flour, baking soda, cornstarch, and salt until combined. Stir in the chocolate chips (can double choc chips). 

Spread batter in pan. 

Bake for 30 minutes, or until the brownies are set and a cake tested inserted into the center has moist crumbs attached. Do not overcook. 

Let cool completely before cutting and serving.

Grandma Myrtle’s Sugared Popcorn

GRANDMA MYRTLE’S SUGARED POPCORN

Put 2 C sugar in sauce pan

Add 1/2 C water

Bring to boiling point and let boil 16 minutes or until syrup spins a thread about 2 inches long when tried between thumb and finer. 

Remove from stove and add coloring. 

Pour over popped corn, stirring all the time until the corn is coated and the sugar is dry.

*I also cheat and use a candy thermometer to heat between soft and hard ball. 

*I pop one batch of our avocado oil popcorn for this.

Use popcorn bowl  

Add 2 Tbsp avocado oil 

1/3 cup popcorn kernels

cooke in microwave on popcorn mode

Sprinkle salt

Disney Park Churros

DISNEY PARK CHURROS

From the Disney Park Blog

INGREDIENTS:

1 cup water

8 tablespoons butter

¼ teaspoon salt

¾ teaspoon ground cinnamon, divided

1 ¼ cups all-purpose flour

3 eggs

1 ½ cups vegetable or canola oil

½ cup sugar

Step 1: Bring ingredients to a boil

Combine the water, butter, salt and 1/4 teaspoon of the cinnamon in a saucepan over medium heat. Let the mixture melt and come to a rolling boil. Then, reduce the heat to low.

Step 2: Add the flour

Next, you’re going to add the flour. Stir the dough vigorously until the mix forms a ball. It’s going to look very thick. Once the mixture is well-combined, remove it from the heat and let it rest for 5-7 minutes. This resting step is essential so the eggs don’t scramble.

Step 3: Finish the dough

Add the eggs, one at a time, stirring well after each addition. The finished dough should be smooth and well-combined.

Step 4: Get ready to fry

Heat the oil in a skillet over medium-high heat until the temperature reaches 350˚ F. (Use Candy thermometer). While the oil is heating, spoon the churro dough into a piping bag fitted with a large star tip.

Step 5: Fry ’em up

Pipe 2-3-inch strips of dough over the saucepan, cutting with a knife and then dropping the dough into the hot oil. Repeat until the pan is full but the bites still have room to fry. Cook the churros until they’re golden brown on all sides. Remove them from the oil with a slotted spoon, then place on paper towels to drain.

Step 6: Finish with cinnamon sugar

Mix together the sugar and remaining cinnamon in a medium bowl. Add the still-warm churros and toss until coated.

Pazookie

 PIZOOKIE

AKA skillet cookies

We used our tried and true chocolate chip cookie recipe and bake in a 13” skillet. Bake at 325 F for about 20 mins. DO NOT OVERBAKE!

Top that with our homemade vanilla ice cream and everyone is in for a real treat.

Muddy buddies

MUDDY BUDDIES

Ingredients 

9 cups Rice Chex and corn Chex mix 

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

Directions:

Measure out cereal

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. 

Add powdered sugar. As you stir mix with silicone spatula. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Carmelitas

CARMELITAS--Makes 24 bars

From Aunt Katie

Ingredients:

1 1/2 C old fashioned oats

1 3/4 C AP flour

1 1/8 C firmly packed light brown sugar

1/2 tsp salt

3/4 tsp baking soda 

2.5 sticks (20 Tbsp) butter, melted

1 pounds caramels 

4 Tbsp half and half

12 oz semi sweet mini chocolate chips

Preheat oven to 350 F.

Combine oats, flour, brown sugar, salt and baking soda in large bowl. Add melted butter, mix well. Divide oatmeal mixture in half. Press half of the dough into an uncreased 9x13 pan. Bake for 10 minutes, until light golden brown.

While baking, melt the caramels and half and half in microwave on hight at 1 minute intervals, stirring between until smooth and creamy. Set 1/3 of the caramel mixture aside. Pour remaining caramel mix over the baked oatmeal crust. Sprinkle the chocolate chips over the caramel. Crumble the remaining oat mixture on top and drizzle with the reserved caramel.

Bake 10-12 more minutes until light golden brown. Cool completely before slicing. 

Rice Krispie Treats

RICE KRISPIE TREATS-- A family night favorite

On medium heat melt in a large pot:

3 Tbsp butter

16 oz Mini Marshmallows

DO NOT OVERHEAT MARSHMALLOWS. Take off heat with a few lumps of marshmallow left and continue stirring.

Stir in 8-9 Cups of Rice Krispie treats cereal depending on how marshmallowy you want them. Spread into 9x13 pan. Grab a spoon and eat everything leftover in the pot.

*It's also fun to mix in any other cereals you have sitting in your cupboard

Simple Vanilla, Chocolate and Fresh Strawberry Ice Cream

 Simple Vanilla Ice Cream

1 1/2 cups whole milk

1 C plus 2 tbsp granulated sugar

1 pinch kosher salt

3 cups heavy cream

1 1/2  tbsp pure vanilla extract

1. In a medium bowl, use a whisk together the milk, sugar and salt until sugar dissolves. Stir in the heavy cream and the vanilla. Cover and refrigerate at least 2 hours, or overnight.

2. Follow directions on ice cream machine. Place in airtight container and freeze. 

Our favorite add ins to mix in are fresh fruit like mangos, pineapple or peaches. The kids also love to mix in Oreos and Reeses.

Per 1/2 cup: Calories 250, carb 19g, protein 2g, fat 20g

Simple Chocolate ice cream

2/3 C cocoa power, sifted

1/2 C granulated sugar

1/3 C packed brown sugar

1 pinch kosher salt

1 1/2 C whole milk

3 1/2 cups heavy cream

2 tsp pure vanilla extracts

1. Put the cocoa, sugars and salt in a medium bowl; whisk to combine, breaking up any larger pieces with your fingers . Add the milk and whisk until all dry ingredients are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or overnight. 

2. Follow directions on ice cream machine. Place in airtight container and freeze. 

Per 1/2 cup: Calories 283, carb 17g, protein 3g, fat 23 g

Fresh Strawberry (OR BUMBLEBERRY) ice cream 

1 1/2 cups fresh strawberries, hulled

3/4 C whole milk

2/3 C granulated sugar

1 pinch kosher salt

1 1/2 C heavy cream

1 1/2 tsp pure vanilla extract

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/fine chopped.

2. In a medium bowl, whisk to combine the milk, sugar and salt until sugar dissolves. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate at least 2 hours or overnight. Whisk again before pouring into ice cream maker.

3. Follow directions on ice cream maker. Place in airtight container and freeze. 

IF MAKING BUMBLEBERRY ICE CREAM, use 1/2 C leftover French toast berry topping and chop up remaining cup of strawberries to make 1 1/2 C filling. Use this to replace the 1 1/2 C strawberries. 

Per 1/2 cup: Calories 175, carb 15g, protein 1g, fat 12g

Pineapple ice cream in our coconut bowls tastes even better!

Ellie has mastered the bumbleberry goodness.

Peanut Butter BARS

PEANUT BUTTER BARS

From Katie Bowden

Mix together:

1 C brown sugar

1 C sugar

 1 C butter

1 C peanut butter

2 eggs

Add:

2 C flour

2 Crolled oats

1/2 tsp salt

1 tsp baking soda

1 tsp vanilla

Mix together. Spread on a large cookie sheet and bake @ 350 for 15 minute. 

Don't let these brown or they turn hard! 

Spread with more peanut butter and frost with chocolate frosting.

Frosting:

1/2 cup butter

2 Tbsp cocoa powder

Melt together then add:

3 C powdered sugar

6 Tbsp milk

dash of salt

Stir together, spread quickly on cookie bars

I don’t usually spread with peanut butter before I put the chocolate frosting on. I feel like it’s too much, but you might like it. 

Put the frosting on when the pan is right out of the oven. It melts down a bit and then sets up again.

Leige waffles

LEIGE WAFFLES

A fun buffet style treat from a bountiful kitchen we like to make for parties. 

Ingredients:

3/4 cup warm milk

2 tsp yeast

2 Tbsp sugar

2 large eggs

12 Tbsp melted butter

3 1/2 cups all purpose flour

1 tsp sea salt

2 tsp vanilla

8 oz Belgian Pearl Sugar

Toppings:

Sliced strawberries, raspberries, sliced bananas, Nutella, M&Ms, Whipped Cream, Powdered sugar.

Sprinkle yeast and sugar over warm milk in bowl of a stand mixer. Let sit for about 5 minutes until the yeast begins to foam.

Add 2 eggs, melted butter and whisk together with fork.

Add 3 cups flour, salt and vanilla to yeast and milk mixture. Mix on low with dough hook until mixture is smooth. Add remaining 1/2 cup of flour and mix on low for 2 minutes.

Place in a warm place, covered for 30 minutes.

After dough has risen, fold 8 oz of Belgian Pearl Sugar into dough using a large spoon or by hand. 

Break dough into pieces about 3-4 oz each. You should have 9-10 balls of dough. 

Preheat waffle iron for 10 minutes before cooking dough. 

Grease waffle iron using cooking spray. Cook one piece of dough at a time, place dough in middle of waffle iron, close and cook until outside is crispy and center is cooked through. This will vary in time depending on heat level and waffle iron used. Watch carefully, sugar will burn if cooked at too high temperature. 

Lay on a wire rack while cooking remaining dough. May be kept in warm oven (225 degrees) until ready to serve, or serve immediately with toppings.

Thick and Chewy M&M Cookie Bars

THICK & CHEWY M&M COOKIE BARS

12 Tbsp butter, melted

1 cup brown sugar
1/2 cup white sugar

1 large egg
1 large egg yolk
2 tsps vanilla extract

1/2 tsp salt
1/2 tsp baking soda

2 1/8 cups flour
1 12oz bag M&M's, divided

1. Preheat the oven to 325 degrees. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the bars from the pan after they have baked. 

2. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Mix in the flour, salt, and baking soda. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not over mix. Fold in 1 cup of M&M's and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&M's on top and press in slightly.

3. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 20-22minutes. DO NOT OVERBAKE!! Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into squares and serve.

Chocolate covered Oreos

CHOCOLATE COVERED OREOS 

Supplies needed:

12 regular size single stuff Oreos 

1 12 oz. bag Wilton candy melts 

2 Oreo cookie tray molds 

Melt down Wilton candy melts in microwave at 50% power in one minute intervals, stirring after each minute. (Usually takes me three minutes total.) 

Pour melted chocolate in six of the mold cavities about 3/4 full.  Press Oreo to just below the rim. Melted chocolate will press up and over edges. Use back side of butter knife to spread melted chocolate flatly over mold. Use extra if needed.  

Place in freezer for 20 minutes then pop out of mold to decorate as desired. The bottom edges can be a little sharp when you pop out of mold. Use warmth of your hand to smooth out bottom. Don’t touch chocolate Oreo too much because it will lose the shine.