S’mores Bars

Oh. Em. Gee. I’ve been making this Betty Crocker recipe for years. They always fly off the plate! Everyone loves them. It’s the perfect s’more. All of the flavor and NONE of the mess!


1 Betty Crocker Sugar Cookie mix
1 cup graham cracker crumbs
1 cup melted butter
3 cups chocolate chips
4 1/2 cups mini marshmallows

1. Mix the sugar cookie mix and graham cracker crumbs together. Add in the melted butter and combine to form a dough.

2. Press into an ungreased 13×9 inch pan to make the crust. Bake in a 375 degree oven for 18-20 minutes. Take out when it looks slightly golden brown and well set. Sprinkle the chocolate chips on top. Wait until they start to melt, about 3 minutes and then spread evenly over the crust.

3. Top with an even layer of marshmallows and place in your broiler for 30 seconds, or until they are golden brown. Don’t walk away from your oven, keep an eye on it! Don’t want them to burn. Take out and let it cool on your counter for 10 minutes.

I used to have a ridiculous time trying to cut these bad boys. The marshmallow just makes a giant mess and then they don’t look pretty anymore. My Aussie chef friend, Adam, just shared a trick with me for sticky situations such as this! Boil some water and place in a tall container. Put your knife in there for a minute. Make one cut, then wipe off with a towel and dip back in the water. Repeat after every cut!

IMG_3264

Boom.

Enjoy!

Stephanie

Sauteed Veggies with Rice

Watch this video to see how easy it is to make healthy, sautéed vegetables that are juicy and full of flavor! Mixes very nicely with the brown rice. And pairs really well with the grilled chicken! Could be a healthy vegetarian meal or a lovely side dish for us non-vegetarians! Easy to make for a large group of people, or just make a lot for yourself and save to eat throughout the week!

You’ll need:
olive oil
5 garlic cloves
salt
pepper
2 medium sized eggplant
2 broccoli crowns
2 bell peppers
1/4 cup water
brown rice

1. Heat 1 tbls of olive oil in a large wok or saute pan and then saute the garlic.

2. Cut up the eggplant into bite sized pieces and add to the pan. Add 3 tbls of olive oil and 1/2 tsp sea salt.

3. Start to cook the rice. Brown rice to be healthy! 🙂

4. Let them cook for 5 minutes while you cut the broccoli into small pieces, then add to the pan. Cut the peppers and after the eggplant and broccoli has cooked for about 10 minutes, add to the pan. Add 3 more tbls of olive oil, the water and 1/2 tsp pepper and 1/4 tsp salt. Stir together, cover and cook on medium flame until the rice is ready! The longer you let it sit and cook, the more juices will come out and be so delicious!

Place the rice on the plate first, then top with the veggies. YUM.

Enjoy!

Stephanie

Nutella Chocolate Chip Cookies

Seriously, these cookies are a home run and will more than satisfy a chocolate lover’s sweet tooth! Mmmm!

For 3 dozen cookies, you’ll need:

2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
1/4 cup nutella
2 eggs
3/4 cup semi sweet chocolate chip
another 1/4 cup nutella
sea salt to taste

1. Combine the dry ingredients. Flour, baking soda and salt. Set aside.

2. In a mixing bowl, mix the butter, white sugar, brown sugar, vanilla and 1/4 cup nutella. (you’ll use the other 1/4 cup of nutella later) Beat in one egg at a time. Your dough will be a little difficult to mix, that’s totally the right consistency.

3. Using a spoon, mix in the chocolate chips. And lastly, the nutella. The goal is just to swirl the nutella, not fully mix it in.

4. Bake in a 375 degree F oven for 10-12 minutes, depending on how brown you like your chocolate chip cookies! Take out and let them cool for 2 minutes before taking off the tray and placing on a cooling rack. Sprinkle with sea salt! Optional, but highly recommended 😉

IMG_3136

Send a pic when you make them!

Enjoy!
Stephanie

IMG_3130