1/2 cup butter, softened
3/4 cup sugar
1 tsp vanilla extract
1-1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/8 tsp salt
5 milk chocolate candy bars (1.55 oz each)
1 cup marshmallow creme
In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat well. Combine the flour, cracker crumbs, baking powder and salt; gradually add to the creamed mixture. Set aside 1/2 cup for topping.
Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top.
Bake at 350 for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
A very filling dish for those chilly nights to come!
2 cups uncooked egg noodles
2 pounds Italian turkey sausage, cut into 1-inch slices
1 large onion, chopped
2 medium carrots, sliced
1/2 cup chopped green pepper
1/2 cup all-purpose flour
2-1/2 cups milk
1/4 cup Worcestershire sauce
1/4 tsp rubbed sage
Cook noodles according to package directions. Meanwhile, in a large skillet, cook the sausage, onion, carrots and green pepper over medium heat until meat is no longer pink. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain noodles. Add the noodles, Worcestershire sauce and sage to the sausage mixture; toss to coat.
Transfer to a greased 2-1/2 quart baking dish. Cover and bake at 350 for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
You can find potato gnocchi in thepasta or frozen foods section of your fav grocery store. Not your average pasta night for sure!
1 package (16 oz) potato gnocchi
1 pound ground chicken
1/2 cup chopped onion
2 tbsp olive oil
1 jar (26 oz) spaghetti sauce
1/2 tsp salt
1/2 tsp dried regano
Shredded Parmesan cheese for topping
Cook gnocchi according to package directions. Meanwhile, in a large skillet, cook chicken and onion in oil until chicken is no longer pink; drain if necessary. Stir in the spaghetti sauce, salt and oregano; cook for 5-10 minutes or until heated through.
Drain gnocchi; gently stir into skillet. Garnish servings with Parmesan cheese.
The temperature drops and chili just demands to be simmered on the stove, doesn't it?!!
2 pounds lean ground beef
1-1/2 cups chopped onions
2 cans (14-1/2 oz each) diced tomatoes, undrained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) tomato sauce
1 package (10 oz) frozen corn, thawed
1 cup salsa
3/4 cup water
1 can (4 oz) chopped green chilis
1 tsp ground cumin
1 tsp garlic powder
Tortilla chips, crushed for topping
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Serve desired amount with tortilla chips for topping. Cool any remaining chili; transfer to freezer containers. May be frozen for up to 3 months. To use the frozen chili: thaw in the refigerator. Place in a saucepan, heat through.
Mondays always have a way of making you wish you were on vacation, don't they? If you can't head to the islands, bring the taste of the islands to your family as dessert tonight!
1/2 cup macadamia nuts
2-1/4 cups all purpose flour, divided
1/2 cup confectioners' sugar
1/2 tsp salt
1 cup cold butter, cubed
1 medium mango, peeled and chopped
1/2 cup orange marmalade
1/2 cup sugar
1 tsp grated lemon peel
1 cup flaked coconut
Place nuts in a food processor; cover and process until finely chopped. Add 2 cups of flour, confectioners' sugar and salt; cover and process until blended. Add butter; pulse just until mixture is crumbly. Press into an ungreased 13-in x 9-in baking pan. Bake at 350 for 15-20 minutes or until lightly browned.
In a (clean) food processor, combine mango and orange marmalade; cover and process until smooth. Add sugar and remaining flour; process until combined. Add eggs and lemon peel; process just until combined. Pour over crust. Sprinkle with coconut.
Bake for 23-28 minutes or until golden brown around the edges. Cool on a wire rack. Cut into bars. Refrigerate leftovers.
Gather your ingredients. Tomorrow's big temperature drop screams "soup for dinner"!!
2 medium carrots, shredded
1 tbsp butter
4 cups chicken (or vegetable) broth
3 medium potatoes, peeled and cubed
1 garlic clove, minced
1-1/2 tsp dill weed
1 can (15-1/2 oz) great northern beans, rinsed and drained
4-1/2 tsp all-purpose flour
3/4 cup sour cream
Pepper to taste
In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.
With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil).
The easy way to eat a "salad"...wrap it up! Serves two, so double (or triple) recipe for bigger crowds...
1/4 pound lean ground beef
1/3 cup plus 2 tbsp salsa, divided
1/4 cup chili beans, drained
1-1/2 tsp Worcestershire sauce
1 tsp onion powder
1 tsp chili powder
1/8 tsp garlic powder
Pepper to taste
2 flour tortillas (8 inches), warmed
1/3 cup shredded lettuce
1 plum tomato, chopped
2 tbsp shredded cheddar cheese
6 tortilla chip scoops, crushed
In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in 1/3 cup salsa, beans, Worcestershire sauce and seasonings. Bring to a boil; reduce heat and simmer uncovered for 5 minutes.
Spoon meat mixture onto each tortilla. Layer with lettuce, tomato, cheese, crushed tortilla chips and remaining salsa; roll up.