Tuesday, April 26, 2011

Indoor Smores'

These yummy bars come together in no time and are perfect for snacking or dessert. Everyone will love this chocolate treat filled with marshmallow goodness!


8 cups Golden Grahams® cereal
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
4 tablespoons butter or margarine
1 teaspoon vanilla
1 1/2 cups miniature marshmallows

1.Into large bowl, measure cereal. Butter 13x9-inch pan.(I lined mine with foil and sprayed it with non-stick spray so I could lift and cut into bars easier) In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.
2.Pour over cereal; quickly toss until completely coated. Stir in 1 1/2 cups marshmallows.
3.Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. Store covered at room temperature up to 2 days.

Sunday, April 17, 2011

Cheese and Sausage Stuffed Shells

This recipe is a favorite around here! It is a great meal to make early in the day and pop in the oven right before dinner. Perfect for any weekday meal but fancy enough to serve to company!


1 box jumbo shells
1/2 lb. turkey sausage {sweet or spicy}
1 jar of your favorite pasta sauce
2 cloves of garlic, chopped
1/2 cup chopped onion
1 (16-ounce) container fat free ricotta cheese
2 eggs, beaten
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons chopped parsley
1 teaspoon seasoned salt
¼ teaspoon pepper

1. First, get a big pot of salted water boiling. When it is at a rolling boil, add a drizzle of olive oil {to keep the shells form sticking} and toss in your shells. I do the whole box because some break while cooking or filling so it is good to have extras. Let them cook for about 8 minutes. Drain and remove carefully and let them cool on a cookie sheet lined with wax paper.
2. Ok, next in a skillet cook up your sausage. When it is cooked through move the sausage onto a plate or bowl then return the pan to the stove.
3. Into the pan add a drizzle of olive oil and add in the onions and garlic. Cook over medium heat for a few minutes until onions are translucent. Pour your sauce into the pan and stir the onions and garlic into the sauce. Turn heat down to low and let that hang out.
4. In another bowl combine the ricotta cheese, eggs, 1 cup of cheese, Parmesan cheese, parsley, season salt and pepper. Add in the sausage and combine.
5. Time to assemble. Ok, pour enough sauce into your 9x13 to coat the bottom. Next using a spoon, fill your shells with the cheese/sausage mixture. Place in your baking dish. Your pan should look like this:

Top your shells with remaining sauce, cover with foil and place in a 350 oven for 25 minutes. After 25 minutes, top with the remaining cup of cheese {or more if you like} and broil for a couple of minutes until the cheese is golden and bubbly. Dig in!

* A fresh green salad and garlic bread is perfect with this meal. This recipe makes a lot and is great for leftovers.
* For meat free stuffed shells, just omit the sausage and replace it with a cup of cheese. So, your filling will of 2 cups of cheese and 1 cup for the top.

Saturday, April 2, 2011

New Arrival!

Well after 9 long months our sweet baby Olivia is here!! I am beyond thrilled and so happy to have another girl, now we have 3!! I have been saving up pictures and recipes to share so hopefully I won't fall behind, but I know that after we get back into the swing of things this blog will be hoppin'! So here is a pic of the cutest babe and a quick recipe to make on the next sunny day you have!!

Cranberry-Orange Chicken Salad Sammies(from Our Best Bites)


2 cups cooked chicken, chopped into bite size
1 cup celery
1/3 cup chopped green onions
Zest of 1 medium orange
1/2 cup craisens
1/2 cup light mayo
1 teaspoon spicy brown mustard or coarse grain mustard
2 tablespoons jellied cranberry sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped pecans or walnuts
Croissants or rolls
lettuce leaves

1. In a medium bowl, combine chicken, celery, green onions, orange zest and craisins.
2. In a separate, smaller bowl whisk together mayo, mustard, cranberry sauce, salt and black pepper. Add the chicken mixture and toss to fully combine. *This salad is best if refrigerated for several hours before serving.
3. Just before serving, add the toasted pecans/walnuts. Serve on toasted buns (with a touch more mayo if desired)and with a leaf of lettuce.

* Combine this with fruit salad and some veggies for dipping and you are set!