Smore Bites

Lookin' for new ways to have old classics I stumbled upon this version of 'Smores from Baking With Blondie!

For some, this recipe will be missing the bonfire ambiance, and for others it will be "just too cumbersome"; but, for those who push thru the detail work...enjoy! On the other hand, Mom just might be open to suggestions over Fall Break or Parents Weekend!

S'more Bites

Equipment:
Mini Muffin Tin, sprayed with PAM
Mixing Bowl
Large ZipLock Bag
Large Food Can (if you don't have rolling pin or processor, crush the crackers in bag)
PAM spray

Ingredients:
7 whole graham crackers, finely crushed 
1/4 cup powdered sugar
6 Tbls butter, melted
1/2 cup dark chocolate chips
Large marshmallow, cut in half

Extra Chocolate Chips, for melting and drizzling on final product (optional)

Instructions:
1. Wash your hands and preheat oven to 350F degrees.
2. Grind or crush or process graham crackers until finely crushed.

3. Add powdered sugar and melted butter, mixing until coarse mixture.

4. The mixture should be formidable but not too sticky or greasy.

5. Spray mini-muffin tin with non-stick spray.
6. Using the back of a measuring spoon, press 1 Tbls of crust mixture into each cup.

7. Bake crusts x 4 minutes.  Be careful not to burn these.
8. Remove from oven and add 3-4 large dark chocolate chips to the base. Bake x 1 minute.

9. When ready to serve, place 1/2 of large marshmallow on top of your cup.

10. Broil cautiously until you start seeing that golden brown color we love so much! 
11. Allow to cool and set x 2-3 minutes before removing cautiously from the muffin tins.

If you want to get fancy, slowly nuke a handful of chocolate chips, and drizzle over top before inhaling! 

P.S. Cautious broiling is the best way to brown marshmallows if you are stuck inside!

Nacho Pinwheels

I love football season--fall leaves, relaxing weekends, competition, and food!! But, I have gotten to the point where I want better snacks than a bowl of 'Chips & Salsa'.  I want interesting with a twist, something "new"...and, I want it easy to make!

What could be better than bite-size '7 Layer Dip' in one? Baking with Blondie offered a solution, but I found that the 'crunch' was missing--it tasted like classic 7 Layer Dip, but when rolled into a soft tortilla the refried beans, sour cream, and avocados made everything 'soggy' and 'mushy'--ike eating spoonfuls of dip without the crunch of the tortilla chips or their flavor! I decided to tweak this with a few layers of crushed tortilla chips!

See what you think of my take on this when you tailgate this weekend!

Nacho Pinwheels

Equipment:
Mixing bowls

Ingredients:
Soft tortilla wraps--spinach, vegetable, tomato, low carb
1 can refried beans
1/2 to 3/4 packet taco seasoning, or to taste
1 cup sour cream
1 ripe avocado, seeded and mashed
Sharp cheddar cheese, either thin sliced or grated
1/2 cup pickled jalapeños, chopped
Thin tortilla chips, roughly crushed 
Lime juice
Salt & Pepper

Condiments:
Favorite Salsa--I used Rick Bayless' Mango Salsa

Instructions:
1. Wash your hands.
2. Prep all ingredients.
3. Combine mashed avocado with sour cream, salt & pepper, and 1-2 tsp lime juice. 
4. Combine refried beans and taco seasoning. Adjust to taste. 
5. Begin layering process:
    --spread thin layer of refried beans mix
    --sprinkle crushed tortilla chips

    --layer thin slices of Extra Sharp Cheddar

    --spread thin layer of avocado cream

    --if you have think slices of green onion, sprinkle here
    --sprinkle another layer of crushed tortilla chips
6. Tightly roll the wrap together and chill in the fridge for 20-30 minutes before cutting.
7. When ready to serve, slice the rolls into bite-size rounds.

Serve with additional salsa, sour cream, hot sauce, jalapeño, chips!

Poppyseed Lemon Pancake

The 2014 World Cup has been consuming my time these past two weeks, and I apologize for the silence, but what a game today!

USA vs Portugal! 

Wow! 

Germany better wake up here, right?  

Anyhow, I love Sundays because I get to really cook for breakfast without rushing out the door.  I'm talking:

• Sit down. 
• Savor the food. 
• Sip my coffee. 
• Read.
• Do Whatever

And today, I did just that! 

I made Lemon-Poppyseed Pancakes with Blueberries. 
In part, because I wanted to try something new; but also, because Jon is headed home for a brief visit this coming weekend, and lemon-flavored dishes and breakfast are some of his favorite things--how perfect is that?  Put it all in a pancake. Why not?

These pancakes can stand alone;or, add a few eggs, bacon, sausage, and/or fruit.
I'd say...30 minutes tops to make a simple, but delicious, breakfast for any college student. Leftovers great for snacking later. See what you guys think!

Recipe from Baking With Blondie--check out her site for delicious, consistent recipes!

Equipment:

Griddle or large non-stick skillet

Large spatula

Mixing bowls

Whisk

Grater or zester

Ingredients:

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/3 cup sugar

pinch of salt

2 cups buttermilk

2 large eggs, lightly beaten

2 Tbls butter, melted

1/3 cup poppy seeds

Lemon zest from 4 lemons

Fresh blueberries

Butter

Maple Syrup

Instructions:

1. Wash your hands.

2. Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.

3. Combine the buttermilk, eggs, melted butter, lemon zest, and poppy seeds in a separate bowl.

4. Add the wet ingredients to the dry and stir with a whisk until combined.

5. Heat your skillet with a pat of butter on MED-HIGH.

6. Pour 1/4 to 1/3 cup of batter into the skillet. Remember these will enlarge and expand. Make  sure you have enough space.

7. When the edges begin to bubble and bottom is golden brown, flip carefully onto other side.

8. Cook until golden brown. Remove from skillet. Repeat until the batter is gone.

9. Serve with fresh blueberries, warm syrup, and a little dab of butter if you like.

10. Bacon, sausage, fruit, hashbrowns optional.

Creamy Pasta Bake

Talk about needing comfort food in the middle of January when it's -40F windchill and snowy weather in the Midwest!  But this might just be the solution to the bitter cold: Creamy Pasta Bake.

Make this on the weekend, invite a few friends, and have enough for leftovers.

Really...throwing a meal together couldn't get any easier as you are getting home from campus. Boil pasta, mix sauces and bake in a dish. That's it!

Try this out, another great recipe from 'Baking With Blondie' blog!

Equipment:

5 quart sauce pan 

Mixing Bowl

PAM Spray

9" x 13" x 2" Pyrex dish

Collander / Strainer

Ingredients:

4 cups of small pasta (macaroni, penne, rotini)

1-2 tsp salt for boiling pasta

15 oz jar of 'Alfredo' sauce (I used Paul Newman's)

24 oz jar of Marinara sauce (I like RAO's Marinara)

2 cups of shredded mozzarella cheese

1 cup shredded parmesan cheese

2-3 Tbls basil, chopped (or parsley)

Instructions:

1. Wash your hands.

2. Spray your pyrex dish.

3. Preheat oven to 350F degrees.

4. Bring SALTED water to a boil in your saucepan and cook the pasta until "almost" done, or better known as 'al dente'. Do not cook completely since this will bake another 25 minutes in sauce.

5. In a large mixing, combine the marinara, alfredo, 1 1/2 cups of mozzarella, 1 cup parmesan, salt and pepper to taste.

6. Drain the pasta and add to the mixing bowl.

7. Pour the mixture into the prepared and sprayed pyrex dish and sprinkle with remaining cheese.

8. Sprinkle with parmesan, pepper, and basil / parsley.

9. Cover with a piece of PAM sprayed tin foil (only on inside-touching-cheese side of the foil)

10. Bake x 25 minutes, then remove foil and broil briefly until cheese golden brown.