S'mores Snack Mix

S’mores Snack Mix II

Posted on June 7, 2011 by wherelifehappens

1/2 bag Golden Grahams Cereal
1/2 large bag mini marshmallows (divided in half)
1/2 bag (or 6 oz.) chocolate chips (divided in half)
2 T unsalted butter or margarine
Nonstick spray (not olive oil!)
1. Melt 1/2 of marshmallows, 1/2 of chocolate, all of the butter in a large bowl in the microwave for about a minute, stirring every 20-30 seconds. (hint: spray bowl, hands, and spoon when messing with this SUPER sticky stuff)
2. Spray a cookie sheet or rectangular baking dish with cooking spray and spread out remaining marshmallows, chocolate chips, and all of the cereal.
3. Drizzle melted mixture over cereal and toss to coat. It is VERY sticky, so don’t wear anything important when you make this.
4. Press into the pan and spread it out so that when it hardens, it’s relatively easy to break apart. Store in an airtight container (or leave out on your counter for ten minutes and then you won’t have to bother with said container!).

Garlic Red Potatoes

Garlic Red Potatoes

• 2 pounds red potatoes, quartered  (I use half red and half yukon gold potatoes)
• 1/4 cup butter, melted
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 lemon, juiced
• 1 tablespoon grated Parmesan cheese

1. Preheat oven to 425 degrees F.
2. Place potatoes in an 9 x 13 inch baking dish, lined with tin foil to make an easy cleanup.
3. In a large bowl, combine melted butter, garlic, salt and lemon juice; add
4. the potatoes and stir to coat.
5. Pour potatoes into the baking dish and sprinkle Parmesan cheese over potatoes.
   Bake in preheated oven for 25-35 minutes.

From: http://realmomkitchen.com/3545/garlic-red-potatoes/

Sweetheart Cherry Pies

Recipe: Sweetheart Cherry Pies

Summary: Mini Pastries for Valentines Day

Ingredients

• pie dough
• fresh cherries, chopped
• ricotta cheese
• sprinkle of sugar
• 1 TBSP butter, melted
  

Instructions

1. Preheat oven to 375 degrees. Line your baking sheet with parchment paper.
2. Roll out your pie dough (I like to do this between 2 sheets of plastic wrap). Cut out shapes with cookie cutter.
3. Sprinkle and stir the sugar with the chopped cherries in a bowl.
4. Lay out your heart cut outs on the baking sheet. Spoon on some fresh ricotta cheese, then spoon on the cherries. Lay down the top dough, seal to press with a fork.
5. Brush the top with melted butter.
6. Bake for about 15 minutes or until mini hearts are golden brown. The baking time will largely depend on the thickness of your pastry dough and your oven. Just keep close watch.
7. Cool for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.

Preparation time: 10 minute(s)
Cooking time: 15 minute(s)

From: http://www.cakestudent.com/sweetheart-cherry-pies/

Corn Bread

Ingredients

• 1 box yellow cake mix
• 1 (9oz) box corn bread mix
• 1/3 c. milk
• 4 eggs
• 5 Tbsp. butter, melted
• 1 c. water

Instructions

• Spray 9x13 glass pan with cooking spray (you can also do a regular-sized muffin tin if you would rather).
• Mix together cake mix and corn bread mix in a large bowl.
• Add remaining ingredients and stir well (the batter should be nice and thick)
• Pour into prepared pan (or muffin tin)
• Bake at 350-degrees for 20-25 minutes, or until baked through (use the "toothpick test" to determine doneness). If baking in a muffin tin, bake for 18-20 minutes or until golden brown and baked through.

From: http://www.favfamilyrecipes.com/2012/11/cake-y-corn-bread.html

Caprese Panini

Caprese [Mozzarella Tomato & Basil] Panini

Ingredients

• Gluten-free bread
• Tomato, sliced – about 1/8-1/4″ thick
• Fresh Mozzarella cheese, sliced about 1/4″ thick
• Fresh Basil, finely chopped
• Pesto, pre-made or homemade
• Extra Virgin Olive oil

Directions
Turn on panini machine or heat grill pan.

To prepare sandwiches, take 2 slices of bread and spread a thin layer of pesto on one side of each piece. Add 2 slices of tomato on top of one piece [pesto side up]. Add mozzarella slices on top of the tomatoes. Sprinkle with basil and top with the 2nd piece of bread, pesto side down.

Brush both sides of panini with olive oil. Put your sandwich(s) onto the grill, press down the top of the grill and let sit for 5-7 minutes or until cheese has melted.

Remove, cut in half and serve immediately.

Enjoy!

From: http://withstyleandgraceblog.com/2012/07/16/caprese-mozzarella-tomato-basil-panini/

Blueberry Buttermilk Breakfast Cake

Buttermilk-Blueberry Breakfast Cake

Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
From: http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

Honey Whole Wheat Bread

Honey- Whole Wheat Bread

Yield: 2 loaves

Prep Time: 30 min + rising time

Cook Time: 25 min

Ingredients:

2 cups Gold Medal® whole wheat flour
4 to 5 cups Gold Medal® bread flour
2 Tablespoons granulated white sugar
1 1/2 teaspoons salt
2 packets active dry yeast (.25-ounce envelopes)
1/4 cup honey
1 2/3 cups water
2/3 cup milk
1/4 cup (1/2 stick) unsalted butter
additional flour, as needed

Directions:

1. In a large mixing bowl, whisk together the the whole wheat flour, 4 cups bread flour, sugar, salt and yeast.
2. In a medium bowl, combine honey, milk, water and butter, and heat to between 105 and 110 degrees in the microwave.
3. Stir the liquids to melt the butter and add, all at once, to the dry ingredients in the mixer bowl.
4. With the dough hook installed on your stand mixer, mix the dough. Add more bread flour by the Tablespoon, as needed, until the dough comes together and clears the bowl. Mix for 5 minutes with the dough hook and remove to a lightly floured counter surface.
5. Knead by hand until no longer sticky, adding flour as necessary. Form the dough into a large round and place in a large, greased bowl.
6. Cover the bowl with plastic wrap or a clean dish towel, let rise in a warm place for 30 minutes (or until about doubled in size). Remove the dough from the bowl and divide it in half. Roll each half into a 10 x 12 rectangle and roll each up like a cigar. Pinch the seams. Roll on the counter-top to make a uniform log and place each roll in an oiled 9x5-inch bread pan seam-side up. Shake the roll to oil the bottom, turn the pan over, catch the dough and reinsert it into the pan, seam-side-down.
7. Return the pan to a warm place, cover lightly with a clean dishtowel and let rise an additional 30 minutes or until at least 1 inch above the pan top. Bake in a preheated 400°F. oven for 25 minutes, or until the center of the bread tests 190 to 200 degrees. Remove the bread from the pans and let them cool on a rack.

Tips:

*If you don't have a stand mixer, you can mix and then knead the bread by hand. It'll be a bit of a workout, but it's worth it.
*To create a nice, warm place for your loaves to rise, turn on oven for 60 seconds and then turn it off. Turn the oven light on too. The temperature should be just about right for your loaves to rise nicely. (don't forget to turn off the oven!)
*Want a buttery component to it? Brush butter onto the top of the loaf as soon as it comes out of the oven. Let it soak into the loaf, then remove the loaf from the pan to cool.
*If you do not plan to consume both loaves right away, they freeze beautifully. Wrap loaf with foil as soon as it comes out of the oven- just foil, nothing else- the wrapping-while-hot trick retains the moisture so when thawed it's very fresh tasting.
*Over-kneading and adding too much flour may result in a drier, denser loaf. Be careful.

Source: RecipeGirl.com (adapted from "PeteFL" via Cooking.com Forum)

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