Monday, December 12, 2011

Baked S'mores Bars

I found this recipe on Pinterest, but she found it on Baking Bites. You can use whatever variety of chocolate you prefer!

  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 super-sized (4 oz.) chocolate bars (e.g. Hershey’s Special Dark or Milk Chocolate)
  • 1 1/2 cups marshmallow creme/fluff (not melted marshmallows) 

  • Preheat oven to 350°F. 
  • Grease an 8-inch square baking pan.
  • In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
  • In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. 
  • Add to butter mixture and mix at a low speed until combined.
  • Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
  • Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. 
  • Spread marshmallow fluff evenly over the chocolate layer.
  • Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.
  • Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.
  • Enjoy!

Makes 16 cookie bars.

Monday, July 18, 2011

The Simplest and Best Shrimp Dish

1/3 cup extra virgin olive oil, or more as needed
3 or 4 big cloves garlic, cut into slivers
About 11/2 pounds shrimp, 20 to 30 per pound, peeled, rinsed, and dried
Salt and freshly ground black pepper
1 teaspoon ground cumin
11/2 teaspoons hot paprika
Chopped fresh parsley leaves for garnish


1. Warm the olive oil in a large, broad ovenproof skillet or heatproof baking pan over low heat. There should be enough olive oil to cover the bottom of the pan; don’t skimp. Add the garlic and cook until it turns golden, a few minutes.
2. Raise the heat to medium-high and add the shrimp, some salt and pepper, the cumin, and the paprika. Stir to blend and continue to cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and the mixture is bubbly, 5 to 10 minutes. Garnish and serve immediately.

Saturday, July 9, 2011

Garden Club Chicken Casserole


  • 2 cups cut up cooked chicken (breast)
  • 2 cups chopped celery sauteed in butter
  • 1 can cream of chicken soup
  • 1 1/2 cup mayonnaise
  • 1 T instant minced onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups cooked rice (1 2/3 cup raw)


  • 1 c crushed cornflakes
  • 1/2 c slivered almonds
  • 2T melted butter


  • Mix casserole and place in 9 X 13 pan. Mix topping and place on top.
  • Bake in preheated oven at 350 degrees for 40 minutes.

Sunday, June 26, 2011

Baked Spinach and Pea Risotto

My version of this recipe from Real Simple is always yummy and great for guests! I double the recipe and use a large cast iron skillet to saute and bake. Make sure to get high quality broth or use french onion soup! 

  • 2 Tablespoons Butter
  • 1 Sweet White Onion, chopped
  • Salt and Pepper
  • 1/2 cup Dry White Wine
  • 3 cups vegetable or chicken broth
  • 1 cup Arborio rice
  • 1 cup frozen peas
  • 4 ounces flat-leaf spinach, roughly chopped (about 2 cups)
  • 1/4 cup grated Parmesan (1 ounce), plus more for serving
  • Preheat oven to 400° F. 
  • Heat the butter in a medium Dutch oven or ovenproof pot over medium-high heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes. 
  • Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes. 
  • Add the broth and rice and bring to a boil.
  • Cover the pot and transfer to oven. Cook until the rice is tender and creamy, 20 to 25 minutes.
  • Add the peas, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pot and stir to combine. If the risotto is too thick, stir in up to ¼ cup hot water. Sprinkle with additional Parmesan before serving.

Friday, June 3, 2011

Noma's Ramen Noodle Salad


  • 1 bag of coleslaw mix, chop it again if desired
  • 1/3 bag pea pods, finely sliced
  • 4 green onions, chopped or finely sliced
  • 1 c celery, chopped or finely sliced


  • 2 pkg Ramen Noodles, broken (do not use seasoning packet)
  • 1/2 c sunflower seeds
  • 1/2 c slivered almonds
  • Veg oil


  • 1/2 c vegetable oil
  • 1/2 c sugar
  • 1/4 c vinegar
  • 2 tsp soy sauce

Combine slaw, pea pods, onions and celery in bowl and set aside. Brown noodles, seeds and almonds in oil and cool. Mix oil, sugar and vinegar in small saucepan. Let boil for 1 minute. Remove from heat and add soy sauce. Cool.

Combine all ingredients except dressing. Before serving add ½ of the dressing and mix well. Add more dressing if desired. (Some like it very moist)

Note: like most salads you can customize to your taste:

  • chop a head of cabbage instead of buying the already chopped bag (probably less expensive)
  • use broccoli slaw instead of cabbage
  • 1/2 broccoli slaw and 1/2 cabbage slaw (my fav combo)
  • increase/decrease celery or pea pods or green onions
  • add chopped carrots
  • sliced almonds instead of slivered, or put some of both in
  • sesame seeds instead of sunflower seeds

There are many versions of this on the web, most do not have the same dressing which is the best part!

Wednesday, April 20, 2011

Edie's Pink Fruit Dip

1 large jar marshmallow creme (7 oz.)
2 pkgs. creme cheese (16 oz.) (room temperature)
2 tablespoons Cool whip
1 teaspoon Jello (Strawberry or raspberry) (may add more)

Mix together w/ hand blender. Refrigerate.
Serve with fruit, including strawberries! 

Sunday, February 20, 2011

Cape Cod Chopped Salad

This is direct from Ina Garten, as seen in House Beautiful (or the Food Network site). I served it w/mac-n-cheese and Orange Roughy, baked at 375-degrees for 10 or 15 minutes, which I then drizzled w/melted-salted butter and served.  



  • 8 ounces thick-cut bacon, such as Niman Ranch
  • 8 ounces baby arugula (or baby spinach, which is more affordable)
  • 1 large Granny Smith apple, peeled and diced
  • 1/2 cup toasted walnut halves, coarsely chopped
  • 1/2 cup dried cranberries
  • 6 ounces blue cheese, such as Roquefort, crumbled

For the dressing:

  • 3 tablespoons good apple cider vinegar
  • 1 teaspoon grated orange zest
  • 2 tablespoons freshly squeezed orange juice (1/2 an orange will work)
  • 2 1/2 teaspoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup good olive oil


Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.