Mom's Famous Marshmallow Brownies

I have a new favorite blog: http://www.sixsistersstuff.com/  It's full of not only recipes, but lots of fun ideas.  I tried these once last week and took them to work.  Everybody really loved them.  I made them again this weekend and increased the amount of cocoa used to make them chocolatier and loved them even more.


1 c. margarine (I used butter)
2 c. sugar
1/3 c. cocoa (I used 2/3 c.)
4 eggs
1 1/2 c. flour (I decreased this by a bit to account for the added cocoa)
1 tsp. salt
2 tsp. vanilla


Soften margarine and blend in 2 cups sugar and cocoa.  Beat together and add 4 eggs, one at a time.  Add flour, salt and vanilla.

Spread on large (10x15x1 inch) greased cookie sheet.  Bake 25 minutes at 350.  Remove from oven and cover entire top with 1 package of miniature marshmallows.  Return to oven for 3 minutes, until soft and puffy.  Cool and frost with chocolate frosting.

Chocolate Frosting:
1 stick margarine (1/2 c.), softened (used butter)
1/4 cup milk
1-2 tsp vanilla
3 tablespoons of cocoa (I doubled this)
2-3 cups of powdered sugar

Mix all ingredients with a hand mixer until smooth.  Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.

Overnight Cinnamon Rolls

I have used the same recipe for cinnamon rolls for a long time because they were fine and I was comfortable with the recipe.  I was hesitant to try a new bread recipe because it's so disappointing when it doesn't turn out because it was a lot of time, effort and anticipation---especially when it's a bread recipe.  But a few weeks ago I bought the Cinnabon Cinnamon Rolls at Costco and everyone loved them and I knew that my recipe wasn't cutting the mustard!  So I ventured out and came upon this recipe and it was really good!  It's a cinnamon roll recipe, not a roll recipe turned into cinnamon rolls.  I didn't let them sit overnight, just out for a couple hours on the counter and they were great after dinner! (The photo is not with the frosting recipe I included.  The frosting I included makes them look way more irresistible!)

• 1 cup milk
• 1/3 cup butter
• 1 (.25 ounce) package active dry yeast
• 1/2 cup white sugar
• 4 1/2 cups all-purpose flour
• 1 teaspoon salt
• 3 eggs

Filling:

generously cover dough with cinnamon, brown sugar, white sugar and raisins. (Don't skimp on the cinnamon, especially!) 

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
2. In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
5. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
6. The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
7. Bake the rolls for 25 to 30 minutes or until golden. 

Ms. Humble's Whipped Cream Cheese Frosting16oz cream cheese, room temperature
1 1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, cold. Higher the fat content, the better (I'm using 40% Ultra)

Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.

Fudge Bars

To me, these bars are lethal. I love the taste, but I really love the texture. They are soft and chewy and irresistable. I promise that you will like them- how can you not like a combo of cookie and fudge! Enjoy!

Fudge Bars

1 pkg semi sweet cc (or milk choc if you like that better)
3 T butter
1 can sweetened condensed milk
2 t vanilla

1 C butter
2 C brown sugar
2 eggs
2 ½ C flour
1 t baking powder
¾ t salt
¾ C oatmeal

Grease 10 x 15 x 1 in cookie sheet. Melt choc chips, 3 T butter and sweetened cond milk together in medium saucepan. Add vanilla and cool. In large bowl cream together 1 C butter and brown sugar; beat en eggs. Add flour, baking powder and salt that have been mixed together. Stir in oatmeal. Spread ¾ dough in bottom of pan to make crust. Spread fudge mixture over crust. Dot remaining dough over top. Bake 20 to 25 min. Cool and cut into bars.

Ham & Cheese Sliders

Ham and Cheese Sliders

adapted slightly from the Recipe Club

24 good white dinner rolls

24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Another Spinach Dip Recipe

Everyone has a favorite artichoke/spinach dip recipe.  Even if you do, you should try this one!  First, it's really good (REALLY), and second, I love it because it doesn't call for any special ingredients.  It's all stuff I usually have.


1 can artichoke hearts, drained and smashed
3/4 C. frozen chopped spinach 
8 oz. cream cheese
3/4 C. Parmesan Cheese
1/2 tsp. crushed red pepper
1/4 heaping tsp. salt
1/2 heaping tsp. garlic powder
 
Boil the artichokes and spinach in 1 C. water for 10 mins.  Drain water out add the cream cheese.  Stir until melted then add all the remaining ingredients.  ENJOY!  My favorite is to serve with sourdough bread, but chips or crackers are also great.

Peanut Butter Texas Sheet Cake

This cake is sublime! I made two and took one to work and it was devoured. The sour cram makes the cake so moist and the peanut butter frosting is delish! I topped mine with Resees Pieces for an extra PB kick!

INGREDIENTS:

Cake:
2 cups sugar
2 cups flour
2 large eggs
1 teaspoon baking soda
1 cup sour cream, light or regular
2/3 cup creamy peanut butter
1 cup butter
1 cup water

Frosting
1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla

DIRECTIONS:
Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a largeM bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well. Pour into a lightly greased 15×10 inch sheet/jellyroll pan.

Bake 20 minutes or until a toothpick inserted in the center comes out clean.

For the frosting, while the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Stir in the vanilla. The frosting will be thick. Mix well. Pour and spread over cake while both are still warm.

Let the cake and frosting cool completely. Cut into pieces and serve.

Recipe Source: from Sprinkled with Flour

Skillet Macaroni and Cheese

I have been on a quest for the perfect mac and cheese recipe that does not involve any Velveeta cheese to make it creamy. I gave this one a try and was not disappointed! My kids even loved it which is a surprise because when I make homemade mac and cheese they usually ask if they can just eat the boxed stuff. This was way easy and will now be a staple in our home.

3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Ham and Pea Variation
Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.