Monday, April 20, 2009

S'more Squares

I have made these for years now. It's my own recipe. (well, it's not original I'm sure, but it was to me!) I thought I'd throw something together that was easy for dessert for a family dinner. But it was such a hit I thought I'd share with you.

My boys love this one too, it goes in a flash!

1 1/2 packages mini marshmallows
1/3 cup butter
1 regular box Golden Grahams Cereal
1/2 package semi-sweet chocolate chips

Grease a large bowl and 13X9 pan.

Melt butter and most of the marshmallows on the stove top. Remove pan from heat and quickly add 1 cup of marshmallows and chocolate chips and stir till chips are barely melted; this gives the texture of chips and some large marshmallow chunks. Pour over Golden Grahams. Toss carefully until coated trying not to crumble much cereal. Pour into the 13X9 inch pan, grease the outside of a ziplock bag or saran wrap, place on your hand and press the mixture firmly into the pan. I add some chips and marshmallows on top to look nice. Serve warm! You can microwave this a little if serving later. It's good cold, but it's amazing when it's gooey!

Dark Chocolate Heart Cookies

 These cookies taste a bit like Oreos but they're soft, and easy!

1/4 Cup butter softened
3 oz cream cheese softened
1/3 cup simi -sweet chocolate chips, melted
1 egg
1 box Dark Chocolate Cake Mix

Frosting: One Can of your choice, I used Strawberry
(you'll have a lot extra)
Heat oven to 375 in medium bowl, combine butter and cream cheese, beat until smooth. Add melted chocolate and egg, beat until well blended. Add cake mix, beat until well mixed. On light floured surface, roll half of dough at a time to 1/8 inch thickness, cut with floured 3 inch heart shaped cookie cutter. Place 2 inches apart on ungreased cookie sheets. Cookies do spread during baking.
Hint: I used 2 peices of parchment paper to roll out and cut cookies. I removed the extra dough and slid the paper with cut shapes onto cookie sheet. You don't have to pick up the cookies and transfer them. :)
Bake at 375 for 7-9 minutes, do not over bake. Cool 2 minutes on cookie sheets, then 10 minutes on cooling rack.
When cool: Place frosting in ziplock baggie, cut slight corner off of bag and squeeze designs on the cookies. You can microwave chilled icing for 10 seconds to soften. Yum!!

Friday, April 3, 2009


This dip is my recipe (yea me!) and a family favorite, I make it A LOT, it's great with veggies, pretzels, potato chips, etc.
We have this like 3 times a month.
You need Original Hidden Valley Ranch Dressing Mix (NOT Buttermilk, and NOT their Ranch DIP Mix, They are WAY too salty and weird. Original only. It comes in an envelope packet, get a few packets, you'll want to make this again!)

1 packet of mix
8 oz Cream Cheese Softened
8 oz Sour Cream
1/4 tsp Dill
1-2 T Milk (or more to your texture preference - thicker for dip, thinner for salad dressing)

Mix until blended and smooth, chill or serve, this lasts very well in the fridge to snack on throughout the week.
Most times this dip doesn't last that long, if I want it to; I double the recipe.