Warm Toasted Marshmallow S'more Bars

 
Hey crazies!  Happy Tuesday!  And a super Happy Birthday wish to Spicy who was freed from the Asylum yesterday to celebrate!  We wish for all the happiness in the world for our dear Spicy!

So, we have all been complaining about weather, and yes I am super guilty, I know.  But today was absolutely amazing weather wise!  We saw the sun and the temperature was steady at 61°!  Excellent.  So it got me to thinking about things we like to do outside and camping came to mind!  And a must have while camping?  You got it, S'mores!  I can't get to a camp fire just yet and don't have my wonderful grandbabies with me to enjoy but I used an old standby recipe for just such an occasion!
I found this recipe on the Betty Crocker website, which normally equals to pretty easy as well as good!  Hope you all enjoy, see you Thursday!

Warm Toasted Marshmallow S'more Bars

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix

1 Cup graham cracker crumbs

1 Cup butter or margarine, melted

3 Cups milk chocolate chips (18oz)

4.5 Cups miniature marshmallows

Heat oven to 375°F.  In large bowl, stir together cookie mix and crumbs.  Stir in melted butter until soft dough forms.  Press into ungreased 13 x 9 inch pan.

Bake 18 to 20 minutes or until set.  Immediately sprinkle chocolate chips over crust.  Let stand 3-6 minutes or until chocolate begins to melt.  Spread chocolate evenly over crust.

Set oven control to broil.  Sprinkle marshmallows over melted chocolate.  Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted.  (*** WATCH CLOSELY as marshmallows will brown quickly).  Cool 10 minutes.  For bars, cut into 6 rows by 4 rows.  Serve warm.  Store any remaining bars tightly covered.

Finally Saturday!

Hello my crazy friends!  So sorry I was AWOL on Thursday, sometimes I just can't get the straight jacket loose enough to do much of anything lol!  Any who, breaking protocol.  The recipe of corn salad had another recipe on the backside.  I will be going to the Farmers Market tomorrow to get the ingredients I need!  So I don't know when I would get around to blogging about it so I figured I would give you guys the opportunity to do it as well.  Then maybe we can swap notes!  So again, the recipe is from the AmericaProfile section in the Roanoke News Paper.  I hope it's good for all of us!  I'll let you know how it goes, would love it if you do the same!  Enjoy your weekend!

Fresh Squash Casserole

3 Tablespoons butter

1 Tablespoon olive oil

1 medium onion, chopped

1 garlic clove, chopped

2 lbs zucchini, sliced

2 lbs yellow squash, sliced

3 eggs

1/2 Cup half-and-half

1 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon fresh thyme leaves

1/4 Cup panko (Japanese breadcrumbs)

1/4 Cup grated Parmigiano Reggiano cheese

Preheat oven to 350°.

Heat butter and oil in a large skillet.  Add onion and garlic and cook 2 minutes.  Add zucchini and yellow squash.  Cover and cook over medium heat 15 minutes, stirring occasionally.  With a slotted spoon, transfer mixture to a buttered 2 quart casserole.

Combine eggs, half-and-half, salt, pepper and thyme.  Pour over squash and mix well.  Bake 35 minutes.  Remove from oven and top with panko and cheese.  place under broiler and broil until brown, about 3 minutes.

** You know we enjoy squash with some substance left to it.  I am tempted to saute the onions and garlic but not the squash.  Cooking it for 15 minutes in the oven with certainly soften it and I'm concerned that cooking it twice would make it smush!  We'll see.

Happy Tuesday

Oh man, that was a long Monday!  Thank heavens it's over lol.  Hope you guys survived as well.  So it's that time of the year when we are all able to enjoy fresh corn!  Love it!  My tiny mom holds a family record of eating twelve ears, straight out of the field and cooked in a bonfire at a family reunion in Pennsylvania!  Good times!  So dad was reading an insert called AmericanProfile in the Roanoke Times newspaper the other day and found this recipe.  He actually brought it to me and asked if we could check it out.  That's unusual for my dad, but heck I was game!  So we tried it, we loved it.  Hope you will too!  There is just something that is so delicious about raw corn, it's milk just makes the salad yummy and creamy.  Oh yeah, the picture of this recipe has tomatoes in the salad.  The directions have tomatoes in the salad.  The ingredients do not have tomatoes in the salad LOL.  So I used cherry tomatoes halved and just kept mixing and adding until it looked evened out.  Sorry but that's the best I've got lol!!!!

Summer Corn Salad

6 ears of corn

1 large onion, chopped

1/4 Cup fresh basil

1/4 Cup olive oil

 Tablespoons white vinegar

1/2 teaspoon salt

Fresh ground black pepper

Cut kernels off cobs with a sharp knife.

In a large bowl, toss together corn tomatoes, onion, basil, oil, vinegar, salt and pepper.  Refrigerate.  Serve chilled!

Thursday from the Keys!

Hello my fellow foodie crazies, lol!  It's another beautiful Thursday.  Thanx for stopping by.  Today I felt like making something summery lol. This makes a lot of food so be careful, but we don't mind we just eat!  The recipe credit is given to Allrecipes.com.  That is where I picked it up at and have made it at least 6 times. :D  I hope you all enjoy and have a wonderful Thursday.

Frogmore Stew

6 quarts of water

3/4 cup Old Bay Seasoning

2 pounds new red potatoes

2 pounds hot smoked sausage links, cut into 2" pieces

12 ears of corn - husked, cleaned and quartered

4 pounds large fresh shrimp unpeeled

Bring water and Old Bay Seasoning to boil in a large stockpot.  Add potatoes and cook for 15 minutes.  Add sausage and cook for 5 minutes more.  Add corn and cook for another 5 minutes.  Stir in the shrimp and cook until shrimp are pink, about 5 minutes.  Drain immediately and serve.