S'mores Brownies

I actually got the idea for these from my niece Angie. I put my own spin on them using the ingredients I had at home. Took them to a scout activity and they were a hit. So, for those who need a good sugar rush, here is my recipe.

S'mores Brownies

1 pkg. fudge brownie mix
approx. 2 sleeves graham crackers (I used cinnamon and it was great)
a couple handfuls of mini marshmallows (you could cut up the big ones but that is really messy)
a couple handfuls of semi-sweet chocolate chips

 Preheat oven according to the brownie package directions. Line a baking pan with foil and spray with Pam. (Or do what I did and use nonstick foil.)  Break up graham crackers as desired and fill up baking sheet, leaving a little space between the cracker pieces so the brownie can get through. I broke them along both dotted lines and then broke each small rectangle into 2 squares. You could leave the crackers whole, but I think letting some batter through helps. Distribute the marshmallows and chocolate chips over the crackers. It isn't easy to get them even, so don't try too hard.  Mix up the brownies according to package directions for fudgy brownies. Spoon the brownie mix into the pan.  I poured it instead and missed getting some on most of the edges. When you bake it, the batter will spread a bit, but not completely. I used a large cookie sheet. You could avoid the problem by using a 13x9 pan instead, but I need to feed a room full of scouts. Bake until the brownies are done to your liking. Cut when warm.

Crock pot? Who needs a crock pot?

Not when I have a Le Creuset enameled cast iron dutch oven, and it makes meat come out looking like this:

The flavor difference between this and what comes out of a crock pot is amazing. I used my crock pot recipe for Cafe Rio Pork and didn't change a thing. Wow, now you can really taste the flavor. It came out tasting like it was prepared in a smoker. I am so excited to try more recipes in my new pot!

I found conversion charts online that state how to convert crock pot recipes to dutch oven. Cook at 325 for 1/4 the time for low setting recipes and 1/2 the time for high setting recipes. These are just general guidelines.

Pioneer Woman's Dr. Pepper pork

We don't drink cola in our house, but it looks like I've found another reason to buy some. First it was Cafe Rio pork with coke, and now it's Pioneer Woman's:

Spicy Dr. Pepper shredded pork

Recipe: Spicy Dr. Pepper Shredded Pork

Prep Time: 5 Minutes  |  Cook Time: 6 Hours  |  Difficulty: Easy  |  Servings: 18

Ingredients

• 1 whole Large Onion

• 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
• Salt And Freshly Ground Black Pepper
• 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
• 2 cans Dr. Pepper
• 2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

Pasta with Tomato Cream Sauce

Yesterday I was looking for a way to use up an almost full can of evaporated milk (NOT sweetened condensed milk, silly Kyle), mushrooms, some leftover spaghetti and an almost full jar of spaghetti sauce.  I found this recipe and it was a definite winner! Ben gave it 4.2 stars...out of 4 stars. :) I found the recipe here: allrecipes but added my own touches, like the mushrooms, onions and tomatoes.

Ingredients

• 1 T. olive oil
• 1 package chopped fresh mushrooms
• 1 chopped onion
• 1 (28 ounce) jar tomato pasta sauce
• 1 cup half-and-half (I used evaporated milk)
• 2 cloves garlic, pressed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 tablespoon dried basil
• 1 chopped tomato 
• 1 (8 ounce) package pasta (angel hair, spaghetti, whatever you want)
• 1/8 cup freshly grated Parmesan cheese, for topping

Directions

1. In a large saucepan heat oil then add mushrooms and onions and saute until soft and slightly browned. Add pasta sauce, half and half, garlic, salt, pepper, nutmeg and basil. Simmer over low heat for about 30 minutes. Halfway through, add fresh tomato.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Serve sauce over pasta, and top with parmesan cheese.

Magic Bars

Kyle grew up calling these cookies Hello Dollys.  I called them Magic Bars. On the back of my Sam's Club size bag of chocolate chips and they call them Outrageous Cookie Bars.  Whatever you call them, they are just plain good!

1 stick butter or margarine
1 1/2 c. graham cracker crumbs
14 oz. can sweetened condensed milk
2 c. semi-sweet chocolate chips
1 c. flaked coconut
1 c. chopped walnuts (I use pecans because that is what I like)

Preheat oven to 350.  Melt butter in 13x9 baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Pour sweetened condensed milk evenly over crumbs. Sprinkle with chocolate chips, coconut and nuts; press down firmly. Bake for 25-30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Makes 2-3 dozen bars.

Cafe Rio Sweet Pork Salad

At Bunco about a year ago, Erica made us this salad.  I have since had it at the restaurant in Utah a few times and this recipe is just as good.  I'd say I like it better because I can choose the proportions of the ingredients on my salad.  At Bunco this year, Erica made the same recipe for us but with chicken instead.  Just as tasty! Just substitute chicken breast for the pork roast.  There are a lot of recipes that go into making this salad, so I will just post the link to the recipe Erica shared with us.  (By the way, the blogger Erica is not the same as the bunco Erica :) Thanks for opening my eyes to this wonderful meal, Erica!

And here it is, the beloved recipe:
Cafe Rio Sweet Pork Salad

Banana Bread

I love this recipe because it is super moist. I don't like dry banana bread, so I was glad when I tried this recipe. It is indeed easy and yummy!  I found it on Allrecipes here.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Variations:

Sprinkle brown sugar on top just before baking.  Gives the bread a nice sweet crunch on top.

Substitute applesauce for half of the butter.

Add some vanilla and spices like cinnamon and nutmeg.

Use applesauce to compensate for not enough bananas. Doesn't hurt the flavor at all!