S'mores Bars

I made these for my nephew's birthday and they were good, but extremely rich!  I got the recipe off pinterest, but it is a Betty Crocker recipe and quite easy.

1 pouch (1 lb 1.5 oz.) Betty Crocker sugar cookie mix
1 cup graham cracker crumbs ( I just crushed mine in a ziploc bag)
1 cup melted butter
3 cups chocolate chips
4 1/2 cups miniature marshmallows

Heat oven to 375 degrees.  In a large bowl, stir together cookie mix and graham cracker crumbs.  Stir in melted butter until a soft dough forms.  Press into ungreased 13x9 inch pan.  Bake 18-20 minutes or until set. Immediately sprinkle chocolate chips over crust.  Let stand 3-5 minutes.  Once chocolate becomes shiny, spread the chocolate evenly over the crust.  Set oven to broil and sprinkle marshmallows over melted chocolate. Broil the top until the marshmallows are toasted.  Cool 10 minutes and serve warm.

Iced Coffee

I love to drink iced coffee in the summer and luckily stumbled across The Pioneer Woman's iced coffee post last year.  I LOVE that I can keep the coffee in my fridge ready to go and that I don't need to brew it and wait for it to cool.

Start out with a bag of coffee.  It can be any kind you want, but I used the same as Ree, Cafe Bustelo.

Next, you need to empty 8 oz. of the coffee grinds into a large container.  I actually use the inside of my crockpot (without turning it on of course) because it can hold all the liquid.  Next you need to pour in one gallon of cold water.  The ratio is one pound coffee to two gallons water, and sine I don't have huge containers, I do a half pound coffee to one gallon water.  Then stir the grounds and make sure they are all wet.  Put the lid on it and leave it on the counter to sit for at least 8 hours. If you let it sit for longer you will just get a stronger brew.

After 8 hours, you will need to strain your coffee.  This takes a bit of time and patience, but it is worth it.  I use a large empty container, a strainer and coffee filters. Line your strainer with a coffee filter and place it over the container, then ladle the coffee mixture into the filter and let it strain.  Once the filter gets clogged I like to wring it out and then use a new filter.  I probably use at least 5 filters.

Store your coffee in a large container.  I store mine in the fridge in two large 1/2 gallon mason jars.


Now when you want iced coffee just pour, add your milk and sweetener. ( I prefer simple syrup, which I keep in a syrup container in my fridge).

SUMMER IS HERE!

I am so happy summer is here and that means some of my favorite recipes are back, like "Sand" dessert, a strawberry infused vodka and sangria.

This year I am thinking of infusing some pineapples with coconut rum to use in this sangria from averie cooks  Doesn't that sound yummy?

And I also plan on infusing some cucumber vodka.  My sister-in-law made it last year and didn't particularly care for it, but I LOVED it.  I also have a really refreshing drink that we created to share with you.  The picture is a hint of one of the ingredients in my cucumber cocktail.

The other thing I love about summer is that I am off for the summer, which means more time to focus on my blog.  YAY!

Wow, this post makes me sound like a bit of an alcoholic, I promise I only drink responsibly.

Stuffed Peppers

As you may already know, I try and make meals that don't have too much prep or take too much time. After coming home from work and picking up the kids, I usually only have about 30 minutes or so to get dinner on the table while I have a two year old hanging off my leg and a four year old making demands I play with him.  So I have created my own shortcuts when I can.  For this recipe I use jarred sauce and also microwavable rice.  I absolutely LOVE having this rice in my freezer for nights when I just don't have much time and it comes out so nice and fluffy.

Ingredients:
4 small-medium green bell peppers
1 lb ground beef or ground turkey (I usually use turkey)
1 jar sauce (any type you like)
1 cup cooked rice
parmasean cheese for sprinkling

Pre-heat oven to 375 degrees.  Cook rice, you can do this in the microwave or use leftover rice that you have on hand.  Cook ground meat in a skillet and drain off the fat.  Mix in the cooked rice and jar of sauce.  Cut the tops off the peppers and take out the membranes and seeds.  Put peppers in an oven-safe casserole dish and fill with the meat mixture. Sprinkle with cheese and bake at 375 until brown and the peppers are soft, about 30-45 minutes.

Baked Sweet and Sour Chicken- courtesy of Life as a Lofthouse

I made this for dinner tonight and OMG, it was amazing!  I came across this recipe on pinterest and wanted to try it for awhile, and since I forgot to set up my chicken in the slow cooker for a different recipe, I decided I would go for it tonight and I am so glad I did.  I didn't make the fried rice, instead I had the frozen Jasmine rice that I get from Trader Joe's and keep in the freezer.  This recipe comes from the awesome food blog Life as a Lofthouse.  In her recipe she uses chicken breasts but I used thighs because that is what I had in the house.  I also want to add that I tried this recipe with just cutting up the chicken and skipping the cornstarch and frying part, and it was very dry and not as good.

Ingredients:

For the chicken:
6 boneless, skinless chicken thighs
salt and pepper
1 cup cornstarch
2 beaten eggs with a Tbsp water
1/4 vegetable oil

For the sauce:
3/4 cup sugar
4 Tbsp ketchup
1/2 cup vinegar
1 Tbsp soy sauce
1 tsp garlic salt- I didn't have garlic salt so I used a little garlic powder and salt

Preheat oven to 350 degrees.  Cut chicken into small pieces and season with salt and pepper.  Coat chicken in cornstarch and then dip in egg.   Brown chicken in skillet with oil until it is nice and brown, but not necessarily cooked through.  When chicken is cooked put it into a large baking dish.  Whisk together the sauce ingredients and pour evenly over chicken.  Bake for an hour and toss chicken every 15 minutes.

Fish Tacos with Mango Salsa

Since the weather is getting warmer I like to change up my cooking to lighter meals.  Plus, bathing suit season is almost upon us.  Tonight, at my husband's suggestion, I made fish tacos and decided to make a mango salsa to top it since I LOVE mango salsa.

For the Fish:
Any mild fish filets you like- I used flounder
tortillas
1/4 cup lime juice (about 2 limes worth)
1 Tbsp vegetable oil
1 Tbsp cumin
1 Tbsp chili powder
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp dried oregano

Marinate fish filets in the marinade.  I only marinated mine for about 5-10 minutes.  Then create foil packets and grill for about 3-4 minutes on each side.  Top with whatever fixings you like.

For the Mango Salsa:
1 Mango- chopped
1/2 large tomato- chopped
1/4 red onion- chopped
handful cilantro- chopped
dash of cumin
dash of salt

In a medium bowl, add all chopped ingredients and sprinkle with cumin and salt.  You can add as much or as little cumin and salt as you prefer.

Easter Dinner Menu

I am hosting Easter dinner, as I have for the past four years now.  I thought I would share my menu and some good links to recipes I am using.  This year is a smaller gathering, (my husband's sister rotates between her side and her husband's side) so without their family of five, and my mom going with her boyfriend, there will only be 7 adults and 2 kids.  This allows me to make my favorite....roasted lamb. YUMMY!  Here is my menu:

Appetizers:
Cheese and crackers, plus whatever app my mother-in-law brings

Main Course:
Lamb- Ina Garten's recipe and we just got a new Weber grill
Grilled Chicken Breast for my sister-in-law who doesn't like lamb
Roasted asparagus
Scalloped Potato Gratin- Tyler Florence's recipe
Peas with Shallots and Pancetta- Bobby Flay's recipe
Biscuits

Dessert:
Banana Pudding Gone Amazing, plus whatever dessert my sister-in-law brings