S'More Brownies

S'More Brownies

10 graham crackers, broken in half, divided
3/4 cup (1 1/2 sticks) butter
12 tablespoons baking cocoa + 3 tablespoons vegetable oil (or 4 squares unsweetened baking chocolate)
2 cups sugar
3 eggs
1 tsp vanilla
1 cup flour
2 1/2 cups mini-marshmallows
1 cup semi-sweet chunk (or Hershey's special dark chocolate chips)

Heat oven to 350. Line 9X13 pan with foil, grease foil. Place 15 grahams in pan, overlapping slightly. Break remaing grahams into pieces; set aside.

Mix baking cocoa and vegetable oil until smooth. Put in large bowl with butter and microwave on High for 1 minute or until butter is melted. (If using baking squares just melt squares and butter in microwave) Stir until melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.

Bake 30-32 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Sprinkle with marshmallows and chocolate chunks. Bake 3-5 minutes or until marshmallows begin to puff. Press reserved grahams gently into marshmallows. Cool. Use foil to remove brownies from pan before cutting to serve.

-- The original recipe used baking squares. I never have those on had so I used the baking cocoa as a substitue. It works exactly the same and is much cheaper. 1 baking square = 3 tablespoons cocao + 1 tablespoon vegetable oil.

Caramel-Apple Squares

1 3/4 cups flour

1 cup quick oats

1/2 cup brown sugar

1/2 tsp baking soda

1/2 tsp salt

1/2 cup cold margarine

20 caramels, unwrapped

1 (14-oz) can sweetened condensed milk

1 (20-oz) can apple pie filling

In large bowl, combine flour, oats, sugar, baking soda and salt. Cut in margarine until crumbly. Reserve 1 1/2 cups crumb mixture - press remainder in bottom of 9x13 pan. Bake 15 minutes at 350.

In heavy saucepan, over low heat, melt caramel and milk, stirring constantly until smooth. Spoon apple filling over prepared crust; top with caramel mixture, then reserved crumb mixture. Bake at 350 for 20 minutes. You can warm with ice-cream or cold.

Best Rolls Ever

My mom won the Idaho state fair with this roll recipe. This is the roll recipe of choice in our family.

2 cups milk
1 cup butter
1/2 cup sugar
2 Tbsp yeast
1/2 cup warm water
2 eggs
1/2 tsp vanilla
2 tsp salt
6 1/2 cups flour

Scald milk, butter, and sugar. Let cool. Mix yeast in warm water. Pour yeast mixture into milk mixture. Make sure the mixture is completely cool, and then add 2 beaten eggs and vanilla. Slowly add dry ingredients. Raise for at least 20 minutes (I usually let it rise 1 hour). Knead for 3 minutes. Roll out the rolls and let raise at least 10 minutes (I usually let it rise for another hour). Bake at 425 for 10 minutes. Rub butter across the tops right when you take them out of the oven to make them look golden brown.

Lydia's Jello-Salad

Ricky and I never eat jello. However, my family serves this jello salad every year at Thanksgiving and I LOVE it. We decided to make it this year, and I think we'll make it from every year now on too. The topping is so delicious.

1 large pkg lemon or lime jello
20 oz can crushed pineapple (save juice)
12 oz bottle 7-Up
3 cubed bananas
2 cups mini-marshmallows

Dissolve jello in 2 cups boiling water. Add the drained pineapple. Let the mixture sit until it gets syrupy (about 15 minutes). Then add 7-UP, bananas, and marshmallows. Pour into a 9x13-inch casserole dish and let the jello set.

2 beaten eggs
2 Tbsp flour
2 Tbsp butter
1 cup sugar
1/2 cup pineapple juice
2 cups whipped cream (Cool-whip works great)

Beat eggs. Add flour and sugar. Add hot melted butter. Add pineapple juice (left over from draining your 20 oz can earlier). Boil until thick, stirring constantly. Let cool completely. Add whipped cream and spread over set jello.