Categorized | Recipes

Posted on 02 March 2012 by KWBG

S’mores Cookie Bars by Mindy
They are the best when warm, because everything inside it is still gooey!
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.
Makes 16 cookie bars.

Hot German Potatoes by BDM
Boil 4 medium potatoes in their jackets. Slice thinly.
Melt 2 T butter in small saucepan. 
Sautee ½ c chopped onions in butter until golden.
Blend in and cook over low heat until smooth and bubbly:
2 T flour
1 T sugar
1 ½ t salt
½ t celery seeds
Dash of pepper
Stir in 2/3 c water
½ c vinegar and bring to a boil, stirring constantly
Boil one minute. Pour mixture over hot potatoes. Cover and 
Let stand until ready to serve.

Mexican Pork Steak by Deb
4 pork steaks, 1/2″ thick
1 cup chunky taco sauce (or salsa)
2 T lemon juice
1/2 tsp ground cumin
2 T oil
1/3 to 1/2 cup water
Dash of salt
Heat oil in a heavy skillet.  Brown pork steaks on both sides and pour off excess fat.  Combine taco sauce, water, lemon juice and cumin.  Pour mixture over chops.  Cover and simmer for 20 minutes.

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