There are hundreds of recipe sites online, but I can always count on finding recipes that I like on the about.com specialty recipe pages. I found this one on Linda Larsen's Busy Cooks site back around Christmastime and knew it would be a hit. Indeed, everyone loved it. The bars are gooey and a little bit messy to eat, but we didn't care. The boys, especially, made sure these didn't last long!
Chewy Gooey Bars
20 oz. package refrigerated chocolate chip cookie dough (or make your own)
2 cups miniature marshmallows
12 oz. package semisweet chocolate chips
1/2 cup caramel fudge ice cream topping
Preheat oven to 350 degrees. Slice cookie dough into 1/2" slices and arrange in 15 x 10" pan. Press evenly into pan using floured fingers so dough covers bottom of pan. Bake crust at 350 degrees for 10-13 minutes until light golden brown.
Sprinkle crust with marshmallows and chocolate chips. Return to oven and bake an additional 8-10 minutes or until marshmallows are puffy and light golden brown. Remove from oven and drizzle caramel topping evenly over bars. Cool completely and cut into bars. 32 bars.
Saturday, February 24, 2007
Broccoli Couscous
Couscous isn't something I grew up eating. I've seen it mentioned on menus before and always meant to try it, and finally just recently I did try it. We really like it! What a great side dish that's super quick and easy to prepare. Here's the recipe I've been using.
Broccoli Couscous
10 ounce package frozen broccoli, thawed & drained
14 1/4 ounce can chicken broth
1 cup couscous
salt & freshly ground pepper
Pour the chicken broth into a saucepan and season with salt and pepper. Bring to a boil. Add the couscous and the broccoli. Cover, remove from heat and allow to stand for 5 minutes or until all the liquid is absorbed. Fluff with a fork before serving.
I've been serving this with Lily's Easy Greek Fish Fillets, making an entire meal that's quick, tasty, and nutritious. Look for couscous on the grocery shelf near the rice.
Broccoli Couscous
10 ounce package frozen broccoli, thawed & drained
14 1/4 ounce can chicken broth
1 cup couscous
salt & freshly ground pepper
Pour the chicken broth into a saucepan and season with salt and pepper. Bring to a boil. Add the couscous and the broccoli. Cover, remove from heat and allow to stand for 5 minutes or until all the liquid is absorbed. Fluff with a fork before serving.
I've been serving this with Lily's Easy Greek Fish Fillets, making an entire meal that's quick, tasty, and nutritious. Look for couscous on the grocery shelf near the rice.
Tuesday, February 13, 2007
Pink Stuff
Want a tasty treat for Valentine's Day? This makes a fun after school snack.
Pink Stuff
1 large carton small curd cottage cheese
1 small box strawberry jello
1 small carton Cool Whip
1 can crushed pineapple, drained
Stir the cottage cheese and jello together until smooth. Stir in Cool Whip and pineapple. Chill and serve.
You can change the flavors and colors to suit your tastes. How about lime jello to make Green Stuff for a St. Patrick's Day dessert or snack, or make Orange Stuff for Halloween (add a can of mandarin oranges).
Pink Stuff
1 large carton small curd cottage cheese
1 small box strawberry jello
1 small carton Cool Whip
1 can crushed pineapple, drained
Stir the cottage cheese and jello together until smooth. Stir in Cool Whip and pineapple. Chill and serve.
You can change the flavors and colors to suit your tastes. How about lime jello to make Green Stuff for a St. Patrick's Day dessert or snack, or make Orange Stuff for Halloween (add a can of mandarin oranges).
Monday, February 5, 2007
Coconut Cream Cake
Don't tell my sweetie, but this is what I'm planning to fix for him on Valentine's Day.
COCONUT CREAM CAKE
1 box of white cake mix
1 can Eagle Brand Milk
1 can cream of coconut
1 bag of coconut flakes
1 large container of Cool Whip
Bake cake according to package directions, adding half of the bag of the coconut flakes to the cake mixture. As soon as cake comes out of the oven, spray a wooden spoon handle with a cooking spray. Poke holes in cake about a half inch apart. Mix the cream of coconut and the Eagle Brand Milk together and pour evenly over the top of the cake. Cool cake completely. In the same bowl, mix the entire container of Cool Whip with the remaining bag of coconut flakes. Top cake with Cool Whip mixture and spread evenly. Refrigerate immediately.
Doesn't that sound wonderful? My sweetie loves coconut cake and pie, macaroons, anything with coconut, so I think he'll enjoy this. (So will I!)
COCONUT CREAM CAKE
1 box of white cake mix
1 can Eagle Brand Milk
1 can cream of coconut
1 bag of coconut flakes
1 large container of Cool Whip
Bake cake according to package directions, adding half of the bag of the coconut flakes to the cake mixture. As soon as cake comes out of the oven, spray a wooden spoon handle with a cooking spray. Poke holes in cake about a half inch apart. Mix the cream of coconut and the Eagle Brand Milk together and pour evenly over the top of the cake. Cool cake completely. In the same bowl, mix the entire container of Cool Whip with the remaining bag of coconut flakes. Top cake with Cool Whip mixture and spread evenly. Refrigerate immediately.
Doesn't that sound wonderful? My sweetie loves coconut cake and pie, macaroons, anything with coconut, so I think he'll enjoy this. (So will I!)
Thursday, February 1, 2007
Sausage Macaroni and Cheese
This is my number one favorite comfort food recipe. We're snowed in today - and having this for supper tonight.
Sausage Macaroni & Cheese
1 pound roll sausage
8 ounces elbow macaroni
1 cup grated sharp cheddar cheese
1 cup grated mild cheddar cheese
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
salt to taste
pepper to taste
Preheat oven to 375 degrees. Cook macaroni as directed; drain. Pan fry sausage; remove and drain. Put sausage and macaroni in a 2-quart casserole dish sprayed with cooking spray. Prepare sauce: Melt butter, blend in flour and cook for a minute or two. Stir in milk and seasonings. Bring to a boil, stirring. Boil for 1 minute; remove from heat. Add cheese and stir until blended. Pour sauce over casserole mixture and bake for 15 minutes.
Serve with peas and baby carrots.
I use J.C. Potter Lite Country Sausage. It cooks up with no grease, no mess, no need to drain and it's much lower in fat than regular pork sausage, plus it's absolutely delicious.
I use the pan that I cooked the macaroni in to make the cheese sauce, adding the butter to melt while the pan is still hot from the macaroni water (no need to wash). While the casserole is baking, I can wash up that pan and the skillet that I cooked the sausage in, so most of the dishes are done before we even sit down to eat. Nice!
Sausage Macaroni & Cheese
1 pound roll sausage
8 ounces elbow macaroni
1 cup grated sharp cheddar cheese
1 cup grated mild cheddar cheese
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
salt to taste
pepper to taste
Preheat oven to 375 degrees. Cook macaroni as directed; drain. Pan fry sausage; remove and drain. Put sausage and macaroni in a 2-quart casserole dish sprayed with cooking spray. Prepare sauce: Melt butter, blend in flour and cook for a minute or two. Stir in milk and seasonings. Bring to a boil, stirring. Boil for 1 minute; remove from heat. Add cheese and stir until blended. Pour sauce over casserole mixture and bake for 15 minutes.
Serve with peas and baby carrots.
I use J.C. Potter Lite Country Sausage. It cooks up with no grease, no mess, no need to drain and it's much lower in fat than regular pork sausage, plus it's absolutely delicious.
I use the pan that I cooked the macaroni in to make the cheese sauce, adding the butter to melt while the pan is still hot from the macaroni water (no need to wash). While the casserole is baking, I can wash up that pan and the skillet that I cooked the sausage in, so most of the dishes are done before we even sit down to eat. Nice!
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