S’more Bars

 

Ingredients

• 1/2 cup butter room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract

• 1cup White Kamut flour +1 Tablespoon

• 3/4 cup graham cracker crumbs (6 full crackers)
• 1 tsp baking powder
  
  
  
  
• 1/4 tsp salt
• 2 king-sized Hersheys milk chocolate bars or chocolate chips (Jacquelyn used semi sweet)
• 1 7 oz jar Jet-Puffed Marshmallow creme

Directions

1. Preheat the oven to 350 degrees. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at low speed until combined.
3. Divide the dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough, 2 king-sized Hershey bars should fit perfectly side by side, but break it if needed to fit in a single layer. Spread marshmallow cream over chocolate. Place remaining dough in a single layer on top of the fluff/cream (most easily achieved by flattening the dough into small shingles and laying them together)
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. (Although these are divine hot as well)

Brookie Swirl

  

Brownies

*Any boxed brownie mix (preferably Gairadeli)

*Follow directions on box until mixing batter

Cookies

*cream together:

1 1/2 cups butter

3/4 cup sugar

1 1/2 cup brown sugar.

*add: 

2 eggs 

1 1/2 tbsp vanilla 

*add: 

4 1/4  cups flour 

2 tsp baking soda 

1 tsp baking powder 

1 tsp salt 

*Fold in your choice of milk chocolate (I like Guittard)

Brookies

Spread cookie dough evenly onto parchment paper in a baking sheet   

Spread  brownie batter smoothly over the cookie dough dough 

Lift up parchment paper slightly and let dough slowly fold over itself. Then carefully roll the dough into a swirl. Once done, roll back into the parchment paper and then cover it in foit.

Put into fridge or freezer for an hour to cool

*Preheat the oven to 350^

Cut swirl into slices and place on baking sheet 

*Cook for about 10-15 minutes 

Sour cream Enchiladas

Mix together:
3 cans of Cream of Chicken soup
1 lg 32oz Sour Cream
1 4oz  can Green Chiles
1 can olives (chopped)

Next:
Brown 2 1/2 lbs hamburger
Once browned add two packages of taco seasoning
(Do not add water)

Cheese Enchiladas

1 lb Hamburger 

1/2 cup Onion chopped 

(Brown and drain fat)

Mix Together:

1 can Chili

1 can Tomato Soup

1 can Cream of Mushroom soup

1 8oz can Tomato sauce 

1/2 cup water

1/4 tsp oregano 

1 tsp chili powder 

3 Tbsp Vinegar 

3-4 drops of Tobasso sauce 

Dash of Garlic salt, salt & pepper 

Grate 3 cups of cheese 

Stir hamburger in mixture and warm.

Put a small amount of the mixture into pan.

Fill soft flour tortillas with grated cheese and mixture .

Roll up and put into pan.

When pan is full add remaining mixture on top of tortillas and bake. 

Bake @ 350* for 20-30 minutes 

Serve with lettuce, tomatoes, sour cream.

Chocolate Crunch Brownies

1 cup butter or margarine, softened 

2 cups sugar

4 eggs
6 tablespoons cocoa
1 cup flour
2 teaspoons vanilla
1/2 teaspoon salt
One jar (7 ounces) marshmallow creme
One cup creamy peanut butter
2 cups semi sweet chocolate chips
3 cups crispy rice cereal

In a mixing bowl, cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread into greased 13 x 9” baking pan. Bake at 3:50° for 25 minutes or until brownies are done. Cool. Spread marshmallow creme over cold brownie. In a small pan, melt peanut butter and chocolate chips over low heat; stirring constantly. Remove from heat; stir in cereal. Spread over marshmallow layer. Chill before cutting. Store in refrigerator.

Emma Taylor Warner

Zuppa Toscana (Olive Garden)

Ingredients:

1 pkg mild-hot Italian sausage (I use hot, about 3 cups cooked)
1 tbsp olive oil

1 yellow onion, diced (1 heaping cup)
3-5 cloves of garlic, minced  

5 lbs russet potatoes, washed and scrubbed (I like to stripe peal of the potatoes)

12 cups chicken broth ( I use 12 cups of water and 12 tsp chicken broth seasoning)

1 tsp salt + more to taste

1/4 tsp pepper
3 large stalks of kale (about 3 cups), stalk removed, rough chopped. Massage the kale to help take away the chewiness and bitterness.

1/2 C. Heavy cream

Parmesan Cheese (if desired)

Instructions:

1. Heat a large pot over medium heat, add the sausage and cook until no longer pink
2. Drain the sausage on a plate lined with some paper towels and wipe out the pan so there isn't any grease left in it
3. Turn the heat on the pot down to med/low
4. Add the olive oil, onion and garlic
5. Saute until transluscent                                                                                 ***Steps 1-5 can be done early, I freeze together so that it is ready for when I want to make the soup ***
6. Slice the potatoes 
7. Place all the cut potatoes into a bowl of water and rinse until the water runs clear to remove excess starch
8. Add the potatoes, sausage, chicken broth, salt and pepper to the pot
9. Turn the heat up to high until it reaches a boil
10. Now turn the heat down to low, cover and simmer 15 minutes

1. Add in the kale and cook for 5 minutes
2. Turn the heat off, let it cool slightly so it's not scalding hot anymore and stir in the cream
3. Serve into bowls with parmigiano reggiano cheese on top (just like Olive Garden)

Makes a little more than 5 quarts of soup.

Cheese Chowder

3 or 4 Potatoes, diced
3 Stalks Chopped Celery
1 Medium Chopped Onion
4 Sliced Carrots
2 tsp. Salt
1/4 tsp. Pepper
1 Stick Butter
1/2 Cup Flour
1 Quart Milk
2 Cups Cubed Ham
1 Pound Sharp Cheddar Cheese, grated

Cook vegetables in 3 cups water with 2 tsp. salt and 1/4 tsp. pepper. Don't drain. In large saucepan, melt 1 stick butter and gradually add flour and milk to make white sauce. Cook over medium heat, stirring constantly. Boil one minute. Add cheese gradually until melted. Add vegetables and ham. Heat chowder until ham is warm, but do not boil.


~ Emma Taylor Warner