Thursday, December 5, 2013

golden grahams s'mores

My mom is famous for this recipe.  Whenever there's a party at Melanie's house, a camping trip, a party that Melanie is taking treats to, a missionary package sent, etc., these are a staple.  Thus, to me, they are a sentimental treat (and so yummy to boot!).  Enjoy.

Golden Grahams S'mores 

1 small box Golden Grahams cereal
1/2 stick butter
1/4 c karo syrup
1 large bag of mini marshmallows
1 bag milk chocolate chips
1 tsp vanilla

Grease a 9x13 pan with butter or margarine
Melt butter and karo syrup together on low heat
Add chocolate chips and 2/3 of the bag of marshmallows, continue to melt on low
Add 1 tsp vanilla
Remove from heat
Add cereal and remaining marshmallows, stir until coated
Press into pan and let set

Wednesday, December 4, 2013

artichoke dip

This artichoke dip (not to be confused with spinach artichoke dip) is amazing.  I got it from a past roommate who made it for a party.  When you read these ingredients, you might not think this recipe will taste good.  I assure you, it. is. so. good.  Perfect party dip for tortilla chips, crackers, or little bread slices, etc.  Enjoy.

Artichoke Dip
1 cup mayo
1 cup sour cream
1/2 cup parmesan cheese
8 oz. cream cheese
1 can cut artichoke hearts (not marinated)

Blend all ingredients except artichoke hearts together.  Gently fold in artichoke hearts.  

Bake in glass pie pan for 45 mins at 325 degrees. 

Thursday, February 14, 2013

sweet potatoes with pecan streusel

I made this sweet potato souffle for Thanksgiving last year, and it was a hit.  Absolutely delicious!  I found the recipe via Pinterest HERE.  I made a few alterations to the recipe (i.e. subbing pecans for walnuts as my family is allergic).  I will definitely make this many times again!

3 sweet potatoes
4 tablespoons packed brown sugar
3 tablespoons butter
1/2 teaspoon cinnamon
Pinch salt

For the streusel:
3 tablespoons flour
1/4 teaspoon cinnamon
1/4 cup chopped pecans
2 tablespoons butter
3 tablespoons packed brown sugar
1 cup mini marshmallows (optional)

Microwave the sweet potatoes on high for 13-15 minutes.

Once sweet potatoes are cooked, slice in half and scoop out the centers into a bowl leaving a 1/4 inch border of sweet potato with the skin. Mix in brown sugar, butter, salt and cinnamon until smooth. Using a large tipped pastry bag, pipe filling back into sweet potato shells (or spoon it back in).

In a small bowl, combine all ingredients for streusel except marshmallows and mix together until butter starts to warm and ingredients start sticking together. Top the filled sweet potatoes with the streusel and bake 20-25 minutes. Remove from oven and sprinkle on marshmallows.  Continue to bake for five minutes.  Serve warm.