S'more Cups

The campfire is optional--these little treats can be enjoyed anywhere. Ingredients:
7 whole graham crackers (1 cup/250 mL finely crushed)
1/4 cup (50 mL) powdered sugar
6 tbsp (90 mL) butter, melted
4 bars (1.55 oz or 43 g each) milk chocolate candy, divided
12 large marshmallows
Directions:
Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-11/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.
Yield: 24 cups

Nutrients per serving: (1 cup) Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 1 g, Sodium 60 mg, Fiber 0 g

Cook's Tips: Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking.

The time it takes the chocolate to set varies depending on weather conditions and room temperature. You can refrigerate the cups briefly until the chocolate is set; store them at room temperature.

Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

Touchdown Taco Dip -- by Pampered Chef

1 Can (16 oz.) refried beans
1 package (8 oz.)cream cheese, softened
1 Cup sour cream
2 TBS taco seasoning mix
2 garlic cloves, pressed
2 oz. cheddar cheese (1/2 cup)
1/2 Cup pitted ripe olive, chopped
2 TBS fresh cilantro or parsley, snipped
1 medium tomato, seeded & chopped
1/4 Cup thinly sliced green onions w/tops

Preheat oven to 350 F. Spread refried beans over bottom of Deep Dish Baker using Super Scraper. Classic 2-Qt batter bowl , combine cream cheese, sour cream and taco seasoning. Press garlic into batter bowl using Garlic Press; mix well. Spread over beans. Shred cheese over top using Deluxe Cheese Grater. Bake 15-18 minutes or until hot. Chop olives using Food Chopper. Snip cilantro over dip. Garnish with additional sour cream, if desired. Serve with Tortilla Chips.

Yield: 16 servings

Rice Krispie Log

1 pkg Large Marshmallows (10 oz)
1/4 cup butter or Margarine
1/4 cup peanut butter
5 1/2 cups Rice Krispies
1 1/3 Cups semi-sweet chocolate chips
3/4 Cup Butterscotch chips

Line a 15x10x1 pan (cookie sheet)with waxed paper; grease the paper and set aside. In a large microwave safe bowl combine the marshmallows, butter and peanut butter. Cover and microwave on high for 2 minutes; stir in cereal until well coated. Spread into prepared pan. In a microwave safe bowl combine chocolate chips & butterscotch chips. Microwave uncovered on high for 2 minutes. Stir. Spread over cereal mixture to within 1 inch of edges. Roll up jellyroll style, starting with the short side. Peeling away the waxed paper while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1 inch slices.

Moist Lemon Cake

1 pkg of white cake mix
1 pkg (4 oz.) lemon instant pudding
3/4 Cup Oil
3 eggs
1 cup of sprite

Mix ingredients together and gradually add sprite. Bake for 40 min. at 350
Topping:
Mix 1 cup of powdered sugar and 2 TBLS of lemon juice and put on the cake while still warm.

*** This is so good, it's a family favorite. Thanks Deidre!

Stuffed Peppers

1 to 2 LBS beef
1/2 to 1 cup (cooked)rice. *If using minute rice no need to cook first.
2 eggs
1/2 cup brown sugar
salt & pepper to taste
1/2 tsp chili powder
1/2 tsp cumin
1/4 to 1/2 tsp garlic salt
1/2 to 2 tsp Worcestershire sauce
1/4 to 1/2 tsp seasoning salt
1 1/2 to 2 tsp dry onion
1 (8oz.) can tomato sauce
aprox 6-8 peppers

Mix all ingredients into ground beef well, except rice. Add only 1/2 can tomato sauce at first. Mix in well, then add rice and mix well. While adding rice in bowl make sure it is not thick with rice. If you need more tomatoe sauce add more if not rest on top of peppers after peppers are in pan. Put mixture into peppers and add any remaining tomato sauce. Cover with foil and bake at 350 for about 45 minutes. Cook until meat mixture is done. Peppers should be a little crisp when stuck with a fork.

Note: if any mixture is left, make meatballs and cook for children.

ZUCCHINI COFFEE CAKE
3 eggs
1 c. oil
1 c. sugar
2 c. flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
1 tsp. vanilla
2 c. grated zucchini
1 c. nuts

TOPPING:

1/2 c. flour
1/2 c. brown sugar
1/4 c. nuts
1/2 stick butter

Mix together eggs, oil and sugar. Add flour, baking soda, baking powder, salt and cinnamon. Mix in vanilla, zucchini and nuts. Pour into 9x3 inch greased pan. Sprinkle with topping and bake at 350 degrees for 40 minutes.

Poppy Seed Chicken

3 (5oz.) boneless, skinless chicken breasts

1 can cream of chicken soup

1/2 cup sour cream

1 crushed garlic clove

1/2 cup diced onion

1 TBS soy sauce

1 roll of Ritz crackers (approx. 35 crackers)

1 TBS poppy seeds

2 TBS margarine, melted

Cook the chicken breasts; cool then cut into cubes.  Line the bottom of an 8x8 inch baking dish with the cubed chicken.  Combine soup, sour cream, garlic, onion, and soy sauce; spread on top of chicken layer.  Mix crackers crumbs, poppy seeds, and margarine.  Sprinkle on top of a sauce layer, bake @ 375 F.

Cook for 40 minutes.  Great with baked potatoes, noodles or rice.

Banana Cookies

1/2 cup of unsalted butter, room temperature
1    cup of sugar
1    egg, room temperature
1    cup of mashed bananas (about 2 1/2 large bananas)
1    tsp of baking soda
2    cups of flour
pinch of salt
1/2  tsp of ground cinnamon
1/2  tsp of ground mace or nutmeg
1/2  tsp of ground cloves1 cup of pecans (walnuts and chocolate chips are fine alternatives)

Preheat the oven to 350 F

Cream the butter and sugar together until light and fluffy.  Add the egg & continue to beat until the mixture is light and fluffy.

In a bowl, mix the mashed bananas & baking soda.  Let sit for 2 minutes.  The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

Mix banana mixture into the butter mixture.  Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.

Fold into the batter the pecans or chocolate chips if using.  Drop in dollops onto parchment paper-lined baking sheet.  Bake for 11-13 minutes or until nicely golden brown.  Let cool on wire racks.

Makes about 30 cookies.