Marshmallow Fruit Dip

 In my chruch, I am in charge of a group of 8-year olds, doing bi-weekly activities to help them progress towards finishing goals.  It is AWESOME!  I only get boy stuff at my house, so this is my time to let my girlie girl come out.  This last week we talked about personal hygiene, painted nails, and had some yummy "girlie" snacks.  This fruit dip is super simple, and makes plain 'ole fruit a little more exciting for the kiddos (who am I kidding, I LOVE it too :)

Marshmallow Fruit Dip

1 Jar Marshmallow Cream
8 oz cream cheese, softened
1 tsp. vanilla extract

Mix all ingredients together with hand mixer, chill until ready to serve.

S'mores Brownies

Have you made s'mores yet this summer?!  We have definitely had our fair share.  My son makes me cook them up even in the wintertime, they are definitely his favorite treat.  That's why I knew these brownies were right up his ally!  

These are super simple to make and will give any s'mores lover a good alternative to lighting up the campfire to get their favorite treat.  Enjoy!

S'mores Brownies

1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix (or family size of another brand)
Water, vegetable oil and egg called for on brownie mix box
2 cups miniature marshmallows
6 graham crackers, broken into small pieces
2 giant size chocolate bars (about 10-12 oz. total) coarsely chopped


Heat oven to 350°F .  Cook brownies for 15 minutes.  While cooking, combine graham cracker pieces, chocolate and marshmallows into a large bowl.  Remove brownies from oven and sprinkle graham mixture over top.  Cook for additional 15-20 minutes or until toothpick inserted into middle comes out clean.  Let cool completely before cutting and serving.

Recipe Source:  Adapted from Betty Crocker

britni

Peanut Butter S'mores Bars

Oh my.  These little babies are complete heaven!  As they cooked, the marshmallow fluff leaked out the top and got a little toasted, the chocolate and pb got all gooey, and the crust complimented it all very well!  

These are perfect for your next get together, I served them last night at a party and left with 2 empty plates ;)

Peanut Butter S'mores Bars

1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup graham cracker crumbs
16 peanut butter cups, regular size
1 1/2 cups marshmallow fluff*

*Fluff is pretty impossible to measure, so this doesn’t have to be an exact amount, just kind of eyeball it. As long as you have enough to cover the PB cups, you’re good to go.

Preheat the oven to 350 degrees.  Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray.

In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy.  Beat in egg and vanilla until combined.  Scrape down the sides.  With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.

Spread 2/3 of the dough on the bottom of the prepared baking dish.  Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top.  Press the remaining dough on a non-stick surface into the shape of an 8×8 square.  Place the square on top of the fluff and press down lightly.

Bake for 30 minutes or until the edges just begin to brown.  Allow to cool for at least two hours* to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.

*Originally I said the bars needed to cool for 8 hours, but after making them again I’ve realized they’re ready to go after only about 2.

Recipe Source:  The Sweet Life

Ooey Gooey Peanut Butter Brownies

These brownies are absolutely indulgent goodness!  Surprisingly, the recipe comes from Cooking Light.  I'm not sure they are good for you, but the ingredients are lighter than they could be, I suppose.  They really are great.  If I didn't have any self control, I probably could eat the whole pan of them myself!


Ooey Gooey Peanut Butter Brownies

From: Our Best Bites

3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1  box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (well...I used a bit more, don't tell :)

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white.  Mixture will be very thick.  Spray 9×13 pan with cooking spray.  Press 2/3 of the mixture into the bottom of the pan.  Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers.  The layer will be thin.  Bake for 10 minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth.  Stir in PB morsels.  No one will tell if you stir in some extras.  Spread marshmallow layer over brownie layer in pan.  Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture.  Bake at 350 for 20-30 minutes.  (25 minutes worked well).  Remove from oven and cool before cutting into squares.

Peanut Butter Cup Rice Krispie Treats

Need I say more?  Peanut butter and chocolate are one of my favorite combos, and to throw it on a rice krispie treat...heaven!  These are a quick treat if you need to take dessert to someone, or for a potluck, or for whatever.  I'm sure they will get gobbled up wherever they go!

Peanut Butter Cup Rice Krispie Treats

From:  The Brown-Eyed Baker

6 cups Rice Krispies
1 bag (10.5-oz) miniature marshmallows
¼ cup (2 ounces) unsalted butter
2 cups creamy peanut butter
1 bag (12-oz) miniature peanut butter cups (about 40), quartered
1 cup milk chocolate chips (or 6 ounces milk chocolate, finely chopped)

1. Butter a 9×13-inch pan and set aside.

2. Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don’t puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax  paper to press evenly into pan.

3. In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon, gently spread the peanut butter mixture evenly across the top.

4. Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.

Easter Morning Rolls

Easter time!  I've decided to start a new tradition and make these rolls for Easter morning, they are so fun and yummy!  I found about 5 recipes for this recipe, so here's a compilation of a few.  I love the symbolism these rolls have...maybe one day my kids will be old enough to get it :)  You take Jesus (marshmallow), anointing him in oils (butter) and incense (cinnamon and sugar) and wrapping Him in his shroud (crescent roll) and then placing him in His tomb (the oven)...this version may be better for an older child though. 


Easter Morning Rolls


1 package frozen bread or roll dough, thawed (or homemade rolldough)   *Next time I will try refrigerated crescent rolls or biscuits to make this even easier! And adjust cooking times accordingly :)*


6 TB sugar
1 tsp cinnamon
1 bag large marshmallows
1/4 cup butter, melted


Combine sugar and cinnamon in a small bowl and set aside. Divide the dough into individual roll sized portions. Press each portion into a flat circle. Roll marshmallow in butter, then in cinnamon sugar mix.  Place marshmallow in the center of each roll. Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands. Brush rolls with melted butter.  Sprinkle sugar mixture over rolls. Cover rolls with plastic wrap and put in the fridge overnight. On Sunday morning, preheat oven to 350°. Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)

Peanut Mallow Bars

Here's another recipe from Taste of Home.  My Father-in-Law made these bars for Grayson's blessing this passed weekend.  They were a definite hit among party goers! 

1 c. salted peanuts
3/4 c. all-purpose flour
3/4 c. quick-cooking oats
2/3 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 egg, lightly beaten
1/3 c. cold butter

Topping:

1 jar (7 oz) marshmallow creme
2/3 c. caramel ice cream topping
1-3/4 c. salted peanuts
chocolate chips (optional, but oh so worth it :)

In a large bowl, combine the peanuts, flour, oats, sugar, salt, and baking soda; stir in the egg.  Cut in butter until crumbly.  Press into a greased 12x9 in. baking pan.  Bake at 350 degrees for 8-10 minutes or until lightly browned.

Spoon marshmallow creme over hot crust; carefully spread evenly. Drizzle with the caramel topping.  Sprinkle with peanuts.  Bake for 15-20 minutes or until lightly browned.  Cool on a wire rack and cut into bars.

Marshmallow Popcorn

This is where caramel corn meets rice krispie treat!  I was craving a little something sweet tonight and came across this one while I was going through my old cooking club entries.  I just bought a new bag of marshmallows this morning and this looked really easy, and it was!  This one came from my visiting teacher, Jami.

1 bag plain microwave popcorn—popped, remove unpopped kernels
1 stick butter
½ c. brown sugar
2 c. mini marshmallos

Melt butter in small pan, add sugar and stir in marshmallows. Remove from heat as soon as marshmallows are melted. Pour over popcorn in bowl, mix!

S'more Stuffed Brownies

Momma made this one while I was visiting Utah.  These definitely scream summer...what's better in the summer than sitting around a campfire and roasting marshmallows, not much!  She found it on one of my favorite food blogs, The Picky Palate. 

Batch Prepared in 8×8 inch baking pan (she used a 9x9)
1 box of your favorite brownie mix (we used Betty Crocker Fudge Brownies)
4 1/2 full Graham Crackers
3 1/2 Full size Hershey’s Bars
16 large marshmallows

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.

Makes 12 brownies

Cutlers Brownie Marshmallow Cookies

When I started working in hospice (which seems like forever ago), my office was right across the street from a Cutlers.  I had never heard of Cutlers before.  As time went on, my co-workers started talking this place up from its yummy soups to its cookies....still, I didn't try it.  Then, at a meeting one day, there was a big box of their cookies.  I tried one of these babies and was hooked!  Whenever I get to Bountiful (which is next to never, since I now live in Ohio), I love to stop and get one of these...but you have to go early, if you wait to long in the day they run out (I've had this unfortunate experience a few times!)  I was excited when I saw this recipe on A Bountiful Kitchen!

1 egg, beaten
1 cup brown sugar
1 teaspoon vanilla
1/2 cup shortening
2 (1 oz) squares unsweetened chocolate, melted
1 2/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup nuts (optional)

Chocolate frosting:

1/2 cup butter, room temperature
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/4 teaspoon salt
1/3 cup half and half
1 teaspoon vanilla

Cookies:

Beat egg and sugar until fluffy. Add vanilla, shortening and melted chocolate. Blend well. Combine all dry ingredients into small bowl. Add dry ingredients alternately with milk to chocolate mixture. If using, add nuts. Drop by tablespoons onto greased cookie sheet.

Bake at 350 degrees for about 8-10 minutes. When the cookies are almost done cooking, remove from oven and place 1/2 of a large marshmallow on top of each cookie. Return to oven for about 1 minute or just until marshmallow puffs. Remove from oven, flatten marshmallow with the back of a wooden spoon or spatula. Cool completely. Frost with chocolate frosting.

Frosting:
Beat softened butter in bowl. Add vanilla. Slowly beat in cocoa, powdered sugar, milk or half and half. If needed, add more milk, a little at a time.

Scotcheroos

6 c. Rice Krispies
1/3 bag milk chocolate chips
1 c. light Karo syrup
½ bag butterscotch chips
1 c. sugar
½ bag semi-sweet chocolate chips
1 c. peanut butter
1 c. marshmallows

Heat on stove until blended the Karo, peanut butter, and sugar. Turn
Heat to low and add Rice Krispies. Mix together. Turn heat off and add
Marshmellows and milk chocolate chips. Spread in greased pan and
Press down mixture. Melt the butterscotch chips and semi-sweet
Chocolate chips. Spread on top of rice krispies mixture. Enjoy!

Rice Krispie Treats

Matt's favorite recipe to make and eat. This is the way he dictated it for our ward cookbook

2 bags Jet Puffed mini marshmallows
1 cube butter
1 box Kellogs Rice Krispies
1 bag chocolate chips

Melt the butter in a large pan over low heat. Stir in the marshmallows until melted. Add Rice Krispies until it is to the gooiness you want. Add the chocolate chips. Press into a cookie sheet. Eat while warm and gooey. Enjoy!

Matt Hall