S'MORES BARS

Source: Gourmet Magazine

2 cups graham cracker crumbs
1/3 cup sugar
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted
1 pound milk chocolate
4 cups mini-marshmallows

In a bowl combine well the crumbs, the sugar, the salt, and the butter and, reserving 1 cup of the mixture,
press the remaining mixture into the bottom of a flameproof baking dish, 13 by 9 by 2 inches.

Bake the crust in a preheated 350°F. oven for 12 minutes, or until it is golden,
and let it cool in the dish on a rack.

In a metal bowl set over a saucepan of barely simmering water melt the chocolate, stirring, pour it over the crust spreading it evenly, and sprinkle it with the marshmallows, pressing them lightly, and the reserved crumb mixture. Broil the dessert under a preheated broiler about 2 inches from the heat for 30 seconds, or until the marshmallows are golden, let it cool completely, and cut it into squares.

Makes about 24 bars.

Can't you just see the campfire burning.

Baconnaise Shrimp and Bacon Sandwiches

Ingredients:
1 pound shrimp (41/50 count per bag)
8 cooked bacon strips
8 toast slices or a nice bun
Baconnaise Aioli
3 tablespoons olive oil
Bacon Salt
Chopped romaine lettuce
Tomato slice (optional)

Baconnaise Aioli:
1 cup Baconnaise,
4 cloves fresh minced and crushed garlic
Squeeze of fresh lemon juice
Fresh ground black pepper

Directions:
1. Lightly coat shrimp in olive oil and bacon salt.
2. Grill shrimp over medium heat on a grill grid or with bamboo skewers.
3. Toss shrimp with Baconnaise Aioli.
4. Toast bread on a buttered pan.
5. Chop romaine lettuce into half-inch slivers.
6. Combine with bacon and optional tomato and enjoy!

Makes four sandwiches.

This has a very mild flavor.
I like to spice the flavor up by drizzling Shrimp Cocktail sauce on top of the shrimp.

Note: Baconnaise & Bacon salt is carried in most super markets or on line: http://www.baconnaise.com/

Corn and Tomato Salad

• 2 tbsp olive oil
• 2.5 cups fresh corn kernels (that's about 5 ears)
• 1 pint cherry tomatoes, chopped
• 1/2 cup finely chopped red onions
• 1-2 tsp Hickory Bacon Salt
• 1/4 tsp black pepper
• Parsley or cilantro for garnish

Boil corn kernels for 3-5 minutes. Mix olive oil, Hickory Bacon Salt and black pepper. Combine with red onions, cooked corn kernels, cherry tomatoes and garnish with parsley or cilantro. Serve at room temperature or slightly cold, and enjoy!

Sweet Corn Casserole

Ingredients:
½ cup butter, softened
1 cup sour cream
1 egg
1 can (16oz) whole kernel corn. Drain
1 can (160z) cream style corn, DO NOT DRAIN
1 package (9oz) corn muffin mix
1 cup grated Cheddar Cheese

Directions:
Preheat oven to 375 degrees.
In large bowl, combine butter, sour cream and egg.
Stir in cans of corn and corn muffin mix. Pour into an 8-inch square baking dish coated with cooking spray.

Bake for 45 minutes - Oven 375 degrees
Add cheese and stir well.
Bake an additional 15 minutes, or until dish is slightly puffed.

Serves 8

White-Bean Salad with Zucchini and Parmesan

PREP: 10 minutes
TOTAL: 10 minutes

Ingredients
Serves 4
• 2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
• 3/4 pound zucchini (about 2 small),
trimmed, quartered lengthwise, and thinly sliced on the diagonal
• 4 ounces green beans, trimmed and thinly sliced on the diagonal (3/4 cup)
• 2 ounces fresh Parmesan cheese, crumbled (1/2 cup)
• 1/2 cup fresh basil leaves, torn
• Grated zest and juice of 2 lemons
• 1 tablespoon olive oil
• Coarse salt and ground pepper

Directions
In a medium bowl, place cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice, and oil; season with salt and pepper. Toss to combine.

Notes:
Small zucchini are sweeter than larger ones, especially when used raw.
Keeps in frig for days - excellent go to munch

Hamburger Soup

A favorite of girl scouts & football players



1 to 2 lb. hamburger
1/2 tsp. salt
1/4 tsp. pepper, oregano and basil
1 bay leaf
1 pkg. onion soup mix
6 c. water
2 beef bouillon cubes
1/2 cup pearl barley, thoroughly rinsed
1 can (14.5 oz) petite diced tomatoes
1 (8 oz.) can tomato sauce or V-8 juice
1 can tomato puree
1 clove garlic, minced
2 stalks celery, chopped
2 carrots, chopped
1/2 c. chopped celery
1 c. cubed potatoes
1 can fire roasted chilies (secret ingredient)

In a Dutch oven over medium heat, combine meat, onion, and garlic and cook, breaking up meat with a spoon, until it's no longer pink, about five minutes. Add remaining ingredients and bring to a boil. Reduce heat to medium-low and cook, covered, until vegetables and barley are tender, about one hour. Discard bay leaf. This can be made ahead to let the flavors develop. It will thicken if you make it ahead.

Chicken Parmesan Bundles

4 oz. (½ of 8-oz. pkg.) Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1¼ cups Mozzarella Cheese, divided
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1½ lb.),
pounded to ¼-inch thickness
1 egg
10 RITZ Crackers, crushed (about ½ cup)
1½ cups spaghetti sauce, heated

PREHEAT oven to 375ºF.

Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto pounded chicken breasts.

Starting at one of the short ends of each breast, roll up chicken tightly.
Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate.

Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs
in separate shallow bowl or pie plate.

Dip chicken bundles in egg, then roll in crumb mixture.

Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (165ºF).

Remove and discard toothpicks, if using.
Serve topped with the spaghetti sauce and remaining ¼ cup mozzarella cheese.

Bacon Cinnamon Rolls

Ingredients:
1 tube ready-to-cook cinnamon rolls
1 uncooked very thin sliced bacon per roll

Directions:
1. Unroll the rolls, place one piece of bacon on each roll.
Then roll back together.
2. Follow printed cinnamon roll directions.

Note: First time preparing these the bacon did not cook all the way (that's why I added very thin to the ingredients) - we are a crisp bacon family - sooo if you like your bacon crisp make sure you use a thinner bacon or a partially cooked bacon or cook longer.

Breakfast Taco Salad

1 lb. Ground Turkey or beef
2 tsp oil
1 clove of garlic, minced
1 tsp cumin
1/2 tsp cayenne pepper (or more!)
1 tsp paprika
1 tsp chili powder
1/3 cup water
1 tbsp butter
6 eggs, lightly beaten with 3 tbsp of water
salt
pepper

Tortilla Chips

Cheese, lettuce, sour cream and hot sauce for garnish.

1. Heat the oil in a large skillet, add the turkey and break it up into crumble with a wooden spoon, add the garlic and cook for about 5 minutes. When the turkey is nearly cooked, sprinkle the cumin, cayenne, paprika and chili powder over the meat, add the water, stir and cover with a lid for 10 minutes to let the spices develop an aroma.

2. In a medium skillet, heat the butter until it foams and subsides, then add the beaten eggs, salt and pepper and reduce the heat to low. Slowly cook the eggs, stirring occasionally until set to the consistency you like. I prefer my eggs a little on the soft side because I dig the silky texture, but feel free to cook them harder if you like.

3. Place a layer of tortilla chips on a plate, cover with a spoonful of the spicy turkey mixture. Divide the eggs into four portions and place one portion on top of the turkey. Sprinkle with cheese and lettuce, add a dollop of sour cream and a drizzle of hot sauce.

Serves 4

FUN FRITO PIE

New York - The Cowgirl Hall of Fame in the village

The Frito Pie:
Vegetarian Or
Beef chili
With sour cream and cheese atop Fritos corn chips,
All served in a Frito bag.

Chicken Spaghetti

1 large fryer (or use any cut you prefer)
2 large onions chopped
1 cup celery
1 red bell pepper
1 large can of mushrooms
1 LB. spaghetti
1 qt. chicken broth (4 cups)
1 LB Mexican Velveeta
Salt & Pepper to taste- dash of hot sauce

Cook chicken in water with an onion, salt & pepper
(Remove onion when done).
Debone chicken and reserve broth.
Cook pasta in reserved broth: you will need 4 cups of liquid to cook the pasta-
if not enough, add chicken broth.
Chop onions, bell pepper & celery. Cook in small amount of broth.
When done, add to spaghetti & chicken.
Drain mushrooms & add.
Add cheese & mix well.
Cook until bubbly.
(Best if stored overnight)
Serves 10.

Also great for a tailgate

Bacon Cheeseburger Roll-Up

Ingredients:
Note: Vegetarians can substitute Veggie Crumbles.
Other substitutions could be barbeque sauce or Swiss cheese & mushrooms or salsa & pepper jack cheese to the ground beef and bacon.

• 1 lb. lean ground beef
• 4 slices Bacon, chopped
• 1 small onion, chopped
• 1/2 lb. (8 oz.) VELVEETA Cheese, cut into 1/2-inch cubes
• 1 pkg. (13.8 oz.) refrigerated pizza crust

HEAT oven to 400°F.

Brown ground beef with bacon and onions in large skillet
on medium-high heat; drain.

Return meat mixture to skillet.
Add Velveeta; cook until melted, stirring frequently.
Cool 10 min.

• UNROLL pizza dough onto baking sheet sprayed with cooking spray.
Press into 15x8-inch rectangle; top with meat mixture -
leaving about an inch border.

Roll up, starting at one of the long sides.
Rearrange if necessary so roll is seam-side down.
• BAKE 20 to 25 min. or until golden brown.

Serve and you'll get

Mexican Lasagna

If you are looking for a potluck recipe that will wow but won’t break the budget, Mexican Lasagna is for you.

10 flour tortillas
1 can refried beans
2 cans diced tomatoes
1 onion (diced)
1 tbs. chili powder
1 tsp. seasoned salt
1 cup grated cheddar cheese
2 lbs. ground beef

Brown the ground beef in a frying pan.
Drain it and add the chili powder and the seasoned salt.
Mix and set aside.

In a greased cooking pan, cover the bottom of the pan with two tortillas.
Spread the refried beans on the tortillas and cover the beans with two more tortillas.
Spread the tomatoes on the tortillas and cover the tomatoes with two tortillas.
Spread the meat on the tortillas and cover it with two tortillas.
Cover the tortillas with onions and cheese and top with two more tortillas.
Cover the whole thing foil and bake at 300 degrees for 20 minutes.
Serves 12.

Shrimp Cocktail with Avocado

Serves 6

1/4 cup fresh lime juice
1 generous pound raw, unpeeled small shrimp (41/50 count)
1 jar (16 ounces) Salsa
1 tablespoon olive oil, preferably extra virgin
1 cup diced peeled cucumber or jícama
1 small ripe avocado, peeled, pitted and cubed
Salt to taste
Chopped cilantro for garnish
Several lime slices for garnish
Sea Salt & Lime Tortilla Chips for serving

1. Bring 1 quart of salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover, and let the water return to the boil. Immediately remove from the heat, set the lid askew and drain off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely.

2. Peel and devein the shrimp. Toss the shrimp with the remaining 2 tablespoons lime juice, cover and refrigerate for about an hour.

3. Add the salsa, olive oil, cucumber or jícama and avocado to the shrimp. Taste and season with salt, usually about ½ teaspoon. Cover and refrigerate if not serving immediately.

4. Spoon the shrimp cocktail into sundae glasses, martini glasses or small bowls; garnish with sprigs of cilantro and slices of lime. Serve with chips to enjoy alongside.

Call the Butler they are ready to serve.

Fried Olives, a great Italian appetizer

Note: Make sure to really coat the olives in the breadcrumbs before frying them. And try to stuff as much cheese as you can in the inside!

Ingredients
- 2 cups medium-large green olives, pitted
- about 1/2 cup smoked mozzarella bits
(about 1/4"x1/2" in size or as big a piece you can fit into the hole of the olive)
- about 1/2 cup flour
- about 1/2 cup milk
- about 1 cup fine breadcrumbs or Panko
Note: Panko breadcrumbs are as different from regular breadcrumbs as snowflakes are from sand. Made of specially baked wheat bread that's been crumbled into big flakes and then toasted, they are and have a lighter texture than your typical can of bread crumbs. When used in fried or baked foods, they are crisp and light.
- 1 toothpick
- oil for frying

Directions
- Heat oil in a fryer or a large saucepan with about 3 inches of oil to 370 degrees
- Stuff each olive with a piece of mozzarella.
- Place flour, milk and breadcrumbs in 3 separate small bowls.
- Using a toothpick, coat olive in flour. Tap off the excess flour.
Dip olive in the milk.
Coat olive thoroughly in the breadcrumbs.
Set on a plate and repeat for remaining olives.

- Dip a flat sieve in the hot oil so that the breadcrumbs won't stick to it.
Transfer about 1/3 of the olives to the hot oil using the sieve and fry for about 30-45 seconds.
Drain on a plate covered with a paper towel.
Repeat for remaining olives.
Serve hot.
- Serves 4.


Ooops - all gone!