S'More Bars

Every year, the prison ministry at our church throws a Christmas party for the men where they minister.  The people in our congregation are encouraged to donate cookies for this event.  Every year I try to pick one of my favorite cookies to make for the men who attend.  This year it was these amazing S'More Bars.

I found this recipe in the 10/9/01 issue of Family Circle and first tried it our on our group of friends who attend our annual beach trip.  Although S'mores are easier to put together than these bars, they give you that flavor and they can be taken anywhere because no hot coals are required!  This recipe gets 8's and 9's on the Melnarik rating scale, plus high marks from anyone else who has tried them.

I begin by crushing the graham crackers.  I know this can be done in a plastic bag with a rolling pin, but I find the fastest way is by using my mini food processor.  This also ensures that I don't find any bits that I haven't crushed thoroughly.

In a medium bowl, I combine the graham crackers, with the salt and sugar.

To that I add the melted butter, mixing until the dry ingredients are evenly moistened.

I then press this mixture evenly into a 9-x13-inch baking dish, making sure it's even into the corners.  I then place this dish in the refrigerator while working on the brownie layer.

The first step in making the brownie layer is to chop the bittersweet chocolate.  I do this using an extremely sharp, large knife.  I don't know what I was thinking here, but I didn't remove the chocolate from the foil packaging before cutting it, so I had to remove a bunch of small pieces of the foil before I did anything else.  Note to self:  Remove chocolate completely from wrapping before placing on cutting board to chop!

In a large, microwave-safe measuring cup I placed the butter.

To the butter, I added the chopped chocolate.

After heating it in the microwave on high for 1 minute, the butter and chocolate were melted.

Using a rubber spatula, I stirred this mixture until it is smooth.  I then set it aside.

In a medium bowl, I combined the sugar and eggs.

Using a hand-held electric mixer, I beat them until well blended and slightly foamy.

While continuing to beat the mixture, I gradually add the chocolate mixture (there was no way to take a picture of this as I was holding the measuring cup with the chocolate in one hand and the mixer in the other).  I beat this combination until smooth.

Then, using a rubber spatula, I stirred in the flour and salt.

Once that was smooth, I added the vanilla and stirred the mixture until smooth.

I added the brownie batter into the baking dish, spreading evenly to cover the graham cracker crust.  I then baked it at 350°F for 30 minutes until the center was set, which I tested by gently pressing it with my fingertip.

While the baking dish was in the oven, I combined the marshmallow cream with the milk using a whisk.  

The resulting mixture is smooth and runny.

I also placed 3 graham cracker boards in a zip-lock bag, and coarsely crushed them using a rolling pin.

When the brownie layer was fully baked, I removed it from the oven and immediately added the marshmallow mixture.

Using oven mitts to protect my hands, I tilted the baking dish to completely cover the brownie layer with the marshmallow mixture.

I then sprinkled the chocolate chips as evenly as possible over the marshmallow layer.

This was followed by the coarsely crushed graham crackers.  Again, distributing it as evenly as possible.  The dish went back into the oven for 3 minutes until the chocolate chips were glossy and the marshmallow cream was set.  I then placed the dish on a wire rack to cool completely before cutting into bars.

Who doesn't love a S'more or a brownie?  In this little bar, you've got both!  Enjoy!

S’more Bars

Crust:

14 whole graham cracker boards, crushed (2 ¼ cups crumbs)

3 tablespoons sugar

¼ teaspoon salt

6 tablespoons (3/4 stick) butter, melted

Brownie:

6 ounces bittersweet chocolate, chopped

¾ cup (1 ½ sticks) butter

3 eggs

1 ¼ cups sugar

1 cup all-purpose flour

1 teaspoon salt

2 teaspoons vanilla

Topping:

1 jar (7.5 ounces) marshmallow cream (about 1 ½ cups)

2 tablespoons milk

1 cup milk chocolate chips

3 whole graham cracker boards, broken up

Heat oven to 350°F. 

Crust:  Combine the graham cracker crumbs, sugar, salt and melted butter in a small bowl until the dry ingredients are evenly moistened.  Transfer the crumb mixture to a 9-x13-inch baking pan; press evenly over the bottom of the pan, pressing the crumbs evenly into the corners and along the sides of the pan.  Refrigerate the crust until chilled and set.

Brownie:  Combine the bittersweet chocolate and butter in a microwave-safe glass bowl or glass measuring cup.  Heat in a microwave oven on high until the chocolate and butter are melted, about 1 minute.  Stir mixture until smooth.  In a large bowl, with a hand-held electric mixer on medium-high speed, beat together the eggs and sugar until well blended.  Reduce the speed to medium. While continuing to beat, gradually add the melted chocolate-butter mixture; beat until the mixture is smooth, scraping down the side of the bowl occasionally.  Stir the flour and salt into the egg mixture.  Then stir in the vanilla until smooth.  Scrape the brownie mixture into the crust-lined baking pan; smoothing the top level.  Bake at 350°F for 30 minutes or until the center is set when gently pressed with fingertip.

Topping:  While the brownie layer is baking, whisk together the marshmallow cream and the milk in a small bowl until the mixture is well blended and smooth.  Pour over the brownie layer in the pan.  Spread or tilt the pan to cover the brownie layer completely.  Sprinkle the chocolate chips over the marshmallow layer.  Then scatter the crumbled graham crackers all over the top.  Bake at 350°F for 3 minutes or until the chocolate chips are glossy and the marshmallow topping is set.  Let cool in the pan on a wire rack.  Cut into bars.

Taco Soup

This is one of my favorite soups.  It's hearty and oh so flavorful, but the best part is that it's so simple to make.  Even kids like this soup because it has all the flavors of a taco.

This recipe came to me by way of an advertisement for a cookbook that showed up in the mail.  I never order cookbooks that way, but I will keep any recipe they share in order to entice me.  This was one of those recipes I saved and tried later.  If I had thought that all of the recipes in the cookbook would have been as flavorful and wonderful as this one, I would have ordered a copy!  This recipe was a winner from the start and it gets all 9's on the Melnarik rating scale.

I begin by combining the ground beef and onion in a Dutch oven and cooking it over medium-high heat.  As it cooks, I stir it occasionally, breaking up the meat.  When fully cooked, I drain off the fat and discard it.

To the meat I add the taco seasoning and the Ranch dressing mix.  Years ago, my first cooking teacher said it was best to add spices and seasonings directly to the meat so that it gets seared to it and is evenly distributed.  I was a good student and still do it that way today.

I thought I'd throw in a picture of the chili beans I use in this dish.  This brand has a great flavor and since 3 cans are used in this soup, it is a major contributor to the flavor of the final product.

After returning the heat to medium-high, I add to the seasoned beef and onions, the chili beans, stirring to combine.

I then add the tomatoes and tomato sauce, and stir to combine.

Next, I add the corn and the green chilies, again, stirring to combine.  

After stirring in the water, I bring it to a boil.  Then I reduce the heat and simmer it for 15 minutes.  During this time, I shred the lettuce and cheese and cut the tomatoes.

When it's ready to serve, this is how we like to top our soup.  We begin with the soup in the bowl.

We then top it with Fritos.  The recipe calls for corn chips, but the picture on the original showed Fritos, so that's what we use.  Any corn chip may be used.

Then we add some shredded sharp Cheddar cheese.

We follow that up with the shredded lettuce.  I know, I thought it was weird to add lettuce to soup, too.    Trust me, it just adds to the taco flavor of the soup.  I've served this to many people, who have tried it without the lettuce and then with it once I've convinced them and they say it's much better with it added.

Next on are some diced tomatoes.

The last ingredient is the sour cream.  I know you can hardly see the soup any more!  But, when you eat this all together, it truly has the flavor of tacos.

There aren't too many soups that are as flavorful as this one.  Plus, it's stick-to-your-ribs good!  Enjoy!

Taco Soup

1 pound ground beef

1 large onion, chopped

3 (15 ½ oz.) cans chili beans

1 ( 15 ¼ oz.) can whole kernel corn, undrained

1 (15 oz.) can tomato sauce

1 (14 ½ oz.) can diced tomatoes, undrained

1 (4.5 oz.) can chopped green chilies

1 ( 1 ¼ oz.) envelope taco seasoning mix

1 (1 oz.) envelope Ranch-style dressing mix

1 ½ cups water

Toppings:

Corn chips, shredded lettuce, chopped tomato, sour cream, shredded Cheddar cheese

Cook beef and onions in a Dutch oven over medium-high heat until meat is browned and onions are tender, stirring until meat crumbles; drain.

Stir beans and next 7 ingredients into beef mixture; bring to a boil.  Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.  In the meantime, shred lettuce and cheese and chop tomatoes.

Spoon soup into bowls; top with desired toppings.

Cheesy Chicken and Broccoli Casserole

This is another family favorite dish that I make several times during the colder months.  It's a casserole that's easy to prepare and it tastes great, too!

My sister shared this recipe with me years ago and my boys are always pleased when I tell them this is what we're having for dinner.  This dish gets 8's and 9's on the Melnarik rating scale.

It begins with cubed chicken breasts, which I arrange evenly in the bottom of a 9x9-inch baking dish.  This can either be leftover chicken or the grilled chicken strips that are easy to find at the market.  I've also used leftover turkey breast meat in this dish.  

To this I add the layer of broccoli.  The original recipe called for frozen broccoli, which had been defrosted.  More often than not, these days I buy the fresh broccoli florets in the bag, which are washed and ready to use.  I following the cooking directions on the bag before adding them to the baking dish.  If you're not using frozen broccoli, the broccoli must be cooked before using it in this casserole.

Then I add a layer of American cheese (I always used REAL American cheese, not the cheese food product!).  I cut the pieces to fit and overlap them so all of the broccoli is completely covered.  Because my broccoli was added just after cooking it, the heat began to melt the cheese even before I took this picture.  The important thing is to make sure the cheese at the edges of the dish are below the top of the pan before adding the next layer, or there will be a big mess!

In a medium bowl, using a whisk, I combine the cream of chicken soup with the evaporated milk.  It's important that you use the evaporated milk instead of the sweetened condensed milk!

I then add this mixture directly on top of the cheese.  You can see that while mixing the soup and milk, the cheese melted even more.

I spread this mixture evenly, making sure it gets to the edges of the baking dish.  Because I made sure the cheese was lower than the edge of the pan, this mixture did not overflow the dish and will not do so during baking and make a mess of the oven.  I covered the casserole with foil and baked it in the oven at 350°F for 35 minutes. 

We think this casserole is best when served over fresh and hot mashed potatoes.   So, while it's in the oven, I prepare the mashed potatoes.  I peel the spuds and cut them into pieces that are no more than 1/2-inch thick.  I've found that the faster I need the potatoes to cook, the smaller I cut the pieces.  I place them in a large saucepan, cover them with water and cook over high heat.  Once the water begins to boil, I cook the potatoes for 10 minutes.

Once cooked and fork tender, I drain the potatoes and add them to a large bowl in which I have cubed a stick of butter.  The heat from the potatoes melts the butter.

At that point, the casserole is ready to come out of the oven.  I remove the foil carefully so as to not burn myself with the steam.

I then add the French's french fried onions, distributing them evenly.  Then I place the casserole back in the oven to get the onions crispy on top.  This only takes about 5 minutes more.

In the meantime, using a hand mixer, I mash the potatoes and butter, adding salt as needed.  To make the potatoes extra creamy, I add a little pour of milk and whip again with the hand mixer.

When the casserole comes out of the oven, the onions are crispy and the cheese and soup have melted into the broccoli and chicken layers and it smells wonderful.

I serve this dish family style, where I bring the bowl of mashed potatoes and the casserole to the table and everyone helps themselves.  We like to put the mashed potatoes on the plate first, then top with the casserole.  This is a myriad of textures from the creamy potatoes on the bottom to the crunchy onions on top.   And it tastes good, too!  Enjoy!

Cheesy Chicken & Broccoli Casserole

3 cups cooked chicken

1 package (12 oz.) frozen broccoli, defrosted*

7 slices American cheese

1 can cream of chicken soup

1 can (5 oz.) evaporated milk

1 can French’s French Fried Onions

Preheat oven to 350°F.  Spread chicken in a 9x9-inch baking dish.  Evenly distribute broccoli over chicken layer.  Layer with cheese, cutting to fit.  In a medium bowl, whisk together soup and milk; pour over cheese, spreading to completely cover cheese.  Cover with foil and bake at 350°F for 35 minutes.  Remove from oven and take off foil; sprinkle onions on top and bake an additional 5 minutes uncovered until onions are crispy.

*fresh broccoli florets, which have been cooked may be substituted