Diane's Potato Salad

 

Spring and sunshine always put me in the mood for potato salad. I'm an Idaho girl, my seasons can all revolve around potatoes; I'm fine with that.  I have my own potato salad recipe packed with dill pickles, but I have met many fine potato salads that make me happy.  This is one of them. My sister-in-law, Diane makes this one, and so did her mom, and maybe her grandma...a family heirloom that is so yummy! Made with red potatoes and eggs, with sour cream in the dressing, I think you will enjoy it too.

Diane's Potato Salad

12 medium red potatoes, diced and cooked 

1 c. diced onion

1 c. chopped parsley (can substitute 1/2 c. dried parsley)

6 hardboiled eggs, diced

Dressing:

1 1/2 c. Mayonnaise

1 c. sour cream

1/2 c. sugar

1/4 c. vinegar

2 tsp. prepared mustard

1 1/2 tsp. salt

In a large mixing bowl, combine first 4 ingredients. In a separate bowl, stir together dressing ingredients, then pour over potatoes and gently stir all together.  Refrigerate until serving.

Notes: This makes a big salad for sharing, perfect for a family gathering or potluck.

Jenny

Super Soft Peanut Butter Cookies

 

I was travelling with my husband last summer from Bozeman to Salt Lake. Since our road took us right past my daughter's home, we arranged to make a quick stop there. She put one of these warm, perfect cookies into my hand as we were driving away; making it a very pleasant trip indeed. If you are a peanut butter fan (like me) this is the best homemade peanut butter cookie I have come across. 

Super Soft Peanut Butter Cookies

1 c. peanut butter
1/2 c. butter, softened

1/2 c. sugar
1/2 c. brown sugar

Cream together, then add:

1 egg
1 Tbsp. vanilla

Stir in:
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt

Drop onto greased baking sheet; flatten with a fork. Bake at 350 degrees for 8 min. Take them out while still doughy looking. Cool, store in an airtight container.

Variation: decrease flour to 1 c. add 1 c. oats and 1 tsp. cinnamon. Yummy and hearty.

Notes: I haven't tried the variation yet.

Jenny

Taco Casserole

 

We loved this! It has all the yummy taste of tacos layered up lasagna-style. We ate it with dollops of sour cream, but after trying it, I would add a bed of lettuce and a sprinkling of sliced olives too. This uses lots of pantry staples, making it a weeknight friendly meal.

Taco Casserole

1 lb. ground beef

1 med. onion, chopped

1/2 green pepper, chopped

Brown this together in a skillet. Add:

1 pkg. taco seasoning

1/4 c. water

1 (8 oz.) can tomato sauce

1 (14 oz.) can corn, drained

1 (14 oz.) can pinto beans, rinsed and drained

Stir together and heat through. 

9 flour tortillas

1 can cream of chicken soup, diluted with 2/3 c. of milk

1 c. grated cheese

In a greased 9x13 pan, layer 3 tortillas, tearing them as needed to make an even layer. Layer 1/2 of the ground beef mix on tortillas. drizzle a little less than 1/2 of the soup over the beef layer.  Add a 2nd layer of tortillas, remaining beef mix, then top with remaining tortillas.  Pour remaining soup over top and spread to cover. Top with cheese, bake uncovered at 350 degrees for 30 minutes. Serve hot with sour cream, guacamole, sliced olives, shredded lettuce, or any other favorite taco toppings.

Notes: This could be spicier using a can of diced chilies in place of the green pepper and adding some Tabasco sauce to the meat mix.  We liked it as is, but a little spice is always nice. 

This could also be a useful make-ahead meal, storing it in the refrigerator after assembly until you are ready to bake it. If you are cooking for a smaller crowd, with a little tweaking, this could be made in two smaller pans, and one could be frozen for later.

Jenny

Homemade Candy Bars

This is my family's favorite candy for the last 4 years since we discovered the recipe. My kids think it tastes like Twix bars, the woman that submitted the recipe said it reminds her of Kit Kat bars. They are just SO yummy, and easy, and for a candy, they don't take long to make. The original recipe comes from the Taste of Home annual recipe book for 1996. Merry Christmas!

Homemade Candy Bars

1 (13 oz,) box club house style crackers (you won't use quite all of them)
1 c. butter or margarine
1/2 c. milk
2 c. graham cracker crumbs
1 c. packed brown sugar
1/3 c. sugar
2/3 c. creamy peanut butter
1/2 c. chocolate chips (it calls for milk, I like semi-sweet; your preference)
1/2 c. butterscotch chips

In an ungreased 9x13, lay out a layer of crackers close together. In a saucepan over medium high heat, melt the butter. Add milk, graham cracker crumbs and both sugars; bring to a boil. Boil, stirring constantly for 5 minutes. pour half the mixture over the layer of crackers, carefully spreading to cover. Make a second layer of crackers on top. Spread with remaining sugar mixture. Top with a third layer of crackers. In a microwave safe container, place peanut butter and both kinds of chips. Microwave for 1 min. and stir, repeating until the mixture is smooth. Spread over crackers. Chill until firm, about 1 hour. Cut into small squares. Yield 3-4 dozen.

Notes: I used Great Value brand buttery smooth club crackers.

Jenny

Chocolate Easter Eggs

My sister-in-law told me about these candies years ago, but with so many recipes, so little time, I am just getting around to them. We liked them so much! They are from Taste of Home 1997 and were quick to make even though they are a dipped candy. They don't require any cooking other than heating chocolate. Maybe you can try them this year too.

Chocolate Easter Eggs
3/4 c. chunky peanut butter
1/4 c. butter or margarine, softened
1 c. flaked coconut
1/2 c. finely chopped walnuts
1 1/2- 2 c. powdered sugar, divided
2 c. chocolate chips (semi sweet or milk)
2 Tbsp. shortening

In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts and 1 c. of the powdered sugar; mix well. Add a little powdered sugar at a time, until mixture is stiff enough you need to work it with your hands, and it will hold its shape well. Shape into small egg-shaped pieces and chill for 1 hour. Place chocolate chips and shortening in a microwave safe bowl and heat for 1 min. stir and heat for additional 30 second intervals, stirring between until all chocolate chips are melted and chocolate is smooth. Dip eggs, placing on parchment or wax paper to harden.

Notes: I use a fork for dipping. I put the egg in the chocolate, roll it with the fork to cover and then lift out on the fork tines, allowing extra chocolate to drain off before placing on parchment.


Jenny

Jessica's Brownies with Buttermilk Icing

This recipe comes from my sister-in-law and makes a large batch of brownies. It has been a go-to for anytime I have to feed a crowd for awhile now, the brownies are compact and sturdy to travel well, but still fudgy and good. I most often just add some chocolate chips and dust the top with powdered sugar, but last week I made them for a women's luncheon and added this Buttermilk Icing. It is a great combination, so I am posting the recipes together.

Jessica's Brownies

3 c. sugar
1 1/2 c. vegetable oil
6 beaten eggs
3/4 c. milk
3 c. flour
3/4 c. cocoa
1 tsp. salt
2 tsp. vanilla

Mix sugar oil and eggs together. Stir in milk. Add dry ingredients and beat until smooth.  Pour into greased sheet pan and bake at 350 degrees for 20-25 min. If you are going to frost them with buttermilk icing, do that while they are warm.



Buttermilk Icing

1/2 c. butter or margarine
1/4 c. cocoa
1/3 c. buttermilk
3-4 c. powdered sugar
1/2 tsp. vanilla

In a small saucepan, combine butter, cocoa and buttermilk and heat to boiling. Remove from heat and let cool slightly, then add 2 c. powdered sugar and vanilla and stir until smooth. Add more powdered sugar and stir until the mixture starts to thicken and look fudgy. Pour over brownies and spread smooth. Cool before cutting.

Notes: You can make these ahead and freeze them. If you want you can add about a cup of chocolate chips to the batter before spreading in the pan.

Jenny

Peanut Pudding Dessert

I made this yummy fluff for the 4th of July family dinner this year, and my sister-in-law asked if I would post it here.  I love peanut butter! This cool layered dessert comes from Taste of Home 2005.

Peanut Pudding Dessert
1/2 c. cold butter
1 c. flour
2/3 c. chopped, dry roasted peanuts

In a bowl, cut butter into flour until crumbly.  Stir in peanuts. Press into an ungreased 9x13 baking dish and bake at 350 degrees for 16-20 min. or until browned.  Cool on wire rack.

1 (8 oz.) package cream cheese, softened
1 c. powdered sugar
1/3 c. peanut butter
1 carton (8 oz.) whipped topping, thawed
2 3/4 c. cold milk
1 large package (5.6 oz.) instant chocolate pudding mix
additional peanuts for garnish

In a mixing bowl, beat cream cheese, powdered sugar and peanut butter until smooth.  Fold in 1 1/2 c. whipped topping. Carefully spread over crust.
In a bowl mix milk and pudding for 2 min. then let stand 2 min. to soft set.  Carefully spread over cream cheese layer. Top with remaining whipped topping.  Garnish with additional peanuts or chocolate curls if desired. Refrigerate until serving. Yield 15-18 servings.

Jenny

Three Bean Salad

This is a quick make-ahead salad to take to gatherings.  The color and tang are welcome on any potluck table and children can help with this one.

Three Bean Salad
1 can (15 oz.) cut green beans, drained
1 can (15 oz.) garbanzo beans, drained and rinsed
1 can (15 oz.) red kidney beans, drained and rinsed
1/2 c. minced green pepper (I used yellow pepper in the photo)
1/2 c. finely minced onion
1/4 c. olive oil
1/4 c. vinegar (white or cider)
1/2 c. sugar
1 tsp. salt
pepper to taste

In a bowl, combine beans, pepper and onion.  Stir together dressing ingredients and pour over bean mixture. Stir to combine.  Cover and refrigerate for at least 30 min. before serving.

Notes:  You can add a can of yellow wax beans for a four bean salad.  You could also try different vinegar flavors for fun. It improves in flavor as it gets some time to marinate, so don't hesitate to make this a day or two ahead.

Jenny

Oatmeal Coconut Cookies

Soft and chewy, these make a great afternoon snack.

Oatmeal Coconut Cookies
2 c. quick oats
2 c. brown sugar
1 c. melted margarine
2 1/2 c. flour
2 eggs, well beaten
1 c. coconut
1 tsp. vanilla
1 tsp. baking soda, dissolved in 1 Tbsp. hot water

Combine oatmeal and sugar.  Add margarine and blend.  Add flour and mix well.  Add eggs, mix again, then add coconut and vanilla, blending soda solution in.  Drop on to greased baking sheets.  Bake 10 min. at 350 degrees.

Jenny

Refrigerator Pickles

I tried these at a friend's barbecue and they are so yummy!  I was glad they are also SO EASY! They are bright, fresh tasting and keep a good crunch.  This recipe is also great for end of the garden, as it only takes a few cucumbers and a few minutes time.

Refrigerator Pickles
1 c. water
1 c. sugar
2 c. white vinegar
1 Tbsp. salt
1 Tbsp. dried dill weed
1 tsp. minced garlic-optional (I used the kind in a jar- maybe use less if fresh)
cucumbers

Wash and slice cucumbers to fill three jars (mine made 2 pints and one quart). I like to take a thin slice off the ends of the cucumber and then slice into spears, but you could also slice them in rounds. In a microwave safe dish, combine water, sugar, vinegar and salt.  Microwave on high for 2 min. and stir.  Continue heating and stirring until the salt and sugar have completely dissolved.  Stir in dill weed and garlic.  Pour hot syrup over sliced cucumbers and cap with a lid. Place in the refrigerator and wait at least 3 days before eating (this is the hard part!).  The pickles get better over the next two weeks. They should last several months in the fridge.

Notes: You can use whole dill heads if you have them 1-2 heads per jar.  I made two pints and one quart out of the first batch, but packed the pickles different for my 2nd batch and had enough syrup to cover 1 quart and three pints, so your cucumber packing will determine your quantity. I like to put some in quarts because my cucumbers were so long!  I also tried replacing the dill and garlic with celery seed, whole cloves and mustard seed.  That made good pickles too, but I prefer the dill. You could also use whole, peeled garlic cloves in this.

Jenny

Pea Salad with Dill

This is a nice salad for a summer barbecue, but you can make it anytime with the convenience of frozen peas.  Easy to prepare, and with no mayo to spoil, a good one for times when you don't know how long you will be away from the fridge. You can use fresh peas from the garden if you have them, just shell them and blanch for about 2 min. in boiling water, then run them under cool water and proceed as with the recipe.

Pea Salad with Dill
20 oz. frozen peas, thawed
2/3 c. sour cream
1 1/2 tsp. lemon juice
3 Tbsp. sliced green onion
2 tsp. sugar
1 tsp. dried dill weed
1/8 tsp. garlic powder
1/2 tsp. salt
pepper to taste

To thaw frozen peas: place in a colander and run warm water over them for a few minutes, until thawed.  Set aside to drain.  Mix together sour cream, lemon juice, green onion, sugar garlic powder and salt.  Stir in peas until coated.  Pepper to taste. Refrigerate for flavors to blend for an hour before serving.

Note: You can use Pampered Chef's Dill Mix in place of the dill weed and garlic powder. This can be made a day ahead. Recipe uses two 10 oz. packages of peas, but if you have a big bag of peas and no scale, I think this is about 4 c. frozen peas.

Jenny

Mock Strawberry Shortcake

I remember when this recipe became popular in my small hometown.  It seems like someone decided it would be the dessert for the annual sheep sale which was a huge event at the time, and then it was so popular we had it at every swanky function ever after.  Nobody was sad to see it come out of the kitchen.  It looks elegant and tastes lovely and fresh with spring strawberries and you can make it in bulk on large cookie sheets, so it was handy for a crowd.  Recently my mother made it for my children, and now we will be eating a lot of it this spring, because it is all the rage again. :-)  Try it for Mother's Day tomorrow! I think it would make a great 4th of July dessert as well!

Mock Strawberry Shortcake
1 white or yellow cake mix and ingredients to make cake
White layer:
1 (8 oz.) package cream cheese, softened
1 c. powdered sugar
1 (8 oz.) container Cool Whip
Red Layer:
1 pkg. Danish Dessert (located by the Jello usually) or use this homemade version
2 c. sliced strawberries

Mix cake mix according to package directions.  Bake and cool completely.  Blend together cream cheese and powdered sugar until smooth.  Blend in Cool Whip.

Spread white layer on cooled cake.  To make strawberry layer: make Danish Dessert according to package directions or use this homemade version.

Add sliced strawberries and cool completely.  Then spread over cake and refrigerate for at least 2 hours until top layer is set. (you can serve it before, but it might run down the sides of the slices)  You can also make this ahead and refrigerate, covered loosely with plastic wrap overnight.

To make this for a crowd:  Spread cake mix into a large, heavy duty cookie sheet.  Bake until golden (probably about 20 min).  Cool.  Double ingredients for white and red layers.  Proceed as directed.

Notes: I recently made this with this cake recipe: Yellow Cake (3 Egg Cake).

Jenny

Brown Sugar Fruit Dip

 This fruit dip is fast and easy to make, and especially nice with tart apples, but good on any fresh fruit.  The recipe comes from an old Taste of Home cookbook.  We recently made it to go with this Kermit the Frog fruit plate for our Muppet themed Founder's Day party. (This Kermit isn't as professional as his online inspiration, but he gave us a giggle anyway.)

Brown Sugar Fruit Dip

8 oz. cream cheese, softened

3/4 c. packed brown sugar

1 Tbsp. vanilla extract

Beat ingredients together until well blended.  Serve with fruit for dipping.  Store leftovers in the refrigerator.

Can be made a few days ahead.

Jenny

Pastel Marshmallows (Homemade)

I have wanted to try making marshmallows for years.  Last weekend, was somehow the time and after looking over all my recipes for them, I selected this one, flavored and colored by Jello.  They were a hit with kids and adults, and easier to make than I thought.  In fact the only tricky or time consuming thing was cutting and rolling the candy. Here they are (blue) pictured with another dipped candy.

Pastel Marshmallows
1 (3 oz.) package Jello (any flavor)
2/3 c. boiling water
1 c. sugar
3 Tbsp. light corn syrup
powdered sugar for rolling

In a small saucepan, over low heat, combine boiling water and Jello and sugar.  Heat and stir until all the sugar and jello crystals dissolve.  Do not boil.  Blend in corn syrup.  Chill until cool and slightly thickened. (I chilled mine for about 25 min.)

Spray with cooking spray a wax papered, 8 inch square pan.  Beat gelatin mixture at highest speed of the mixer until soft peaks form. About 5 minutes.

A soft peak will hold its shape, but still fold over on itself as you lift the beaters from the candy.
Pour into pan.  Let stand overnight in the refrigerator.

Turn candy onto powdered sugared board and cut, rolling all cut surfaces in powdered sugar. Marshmallows will store a few days in the refrigerator after cutting, but only loosely cover them, if at all, so they stay dry.

Notes:  I lifted my marshmallow from its pan using the waxed paper, and leaving it on the paper, cut it with a thin blade knife, rolling individual marshmallows in powdered sugar. Periodically, I washed my knife, as candy would accumulate on it. Next time I try this, I'm going to try using lengths of dental floss to cut this.  If you do it first, let me know if it works! My sis-in-law have decided that orange flavored marshmallows would make killer s'mores!

Jenny

Whole Wheat Crackers

I have been experimenting with this recipe, and I have it to where I like it.  I made them first for my daughter who wouldn't eat her tomato soup without crackers, and of course, there were no crackers in the house.  They are quick to put on the table, the recipe is simple and I have enjoyed the results. The crackers are also cheap to make, and I think if you double the batch, it is equivalent to a normal box of wheat crackers.  See what you think.

Whole Wheat Crackers
1 c. whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. seasoning salt
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/3 c. water
3 Tbsp. vegetable oil

Mix dry ingredients in small mixing bowl.  Add water and oil and stir to combine.  Mixture should form a ball of dough.  Roll dough very thin, directly on a large cookie sheet and cut into strips, then cut across into squares (I use my pizza roller, and then just take a knife to the edges I can't get because of the sides of the pan).  Bake in a preheated 400 degree oven for 8-10 min. or until brown and crisp. (Nobody wants soft crackers!)  Serve warm or cool with soups or dips.

Notes: I have doubled the batch and baked two cookie sheets at once using this tip. You can use white flour with these, you can add pepper or herbs or use olive oil--you could even use a sea salt over the tops.  I'm just beginning to experiment, but I think there are lots of possibilities here.  I like the wheat flour flavor better than white. Do let me know how your experimenting goes!

Jenny

Date Picnic Cake

Picnic cakes are usually topped with something other than frosting for ease in transport.  This is a dense cake, with a great topping. My mother shared the recipe, but it came to her from Birdie Hunter--a lovely grandma lady from my childhood memories, who had a way with food.  I think it would be a good one for potlucks at any season or nice served as a breakfast/coffee cake.

Date Picnic Cake
1 1/4 c. dates, chopped
1 tsp. baking soda
1 1/2 c. boiling water

Place dates in a small bowl.  Sprinkle baking soda over the dates and pour boiling water over all.  Let cool.

In a mixing bowl, combine:
3/4 c. shortening
1 c. sugar
2 eggs

Cream together.  Then add:
2 3/4 c. flour
1/2 tsp. salt
1 tsp. cinnamon

Mix together, then stir in date mixture.  Spread into a greased 9x13 pan.

Top with:
1 c. chocolate chips
1/2 c. chopped nuts
1/2 c. brown sugar

Sprinkle on chips, nuts, and finally sugar over all.  Bake at 350 for 35-40 min. Test doneness with a toothpick inserted in the middle of the cake, until it comes out clean.

Notes:  I had to bake mine a bit longer.

Jenny

Refrigerator Bran Muffins

This is a blast from my past.  All the cookbooks from my mom's era had a handful of entries of this particular muffin and I remember my mother making them.  The recipe is nice because it makes a big batch, but the batter can sit in your fridge for a week.  Makes mornings so easy, and this is a good-for-you muffin as far as they go.  I like them with jam or jelly.

Refrigerator Bran Muffins
2 c. boiling water
5 tsp. baking soda
In a bowl, stir baking soda into water until dissolved.  Set aside to cool.

In a mixing bowl, cream together:
1 c. shortening
2 c. sugar
4 eggs

Combine:
5 c. flour
1 tsp. salt
and add to shortening mixture alternately with
1 qt. buttermilk
Mix well.  Beat in the baking soda/water mixture.

Fold in:
6 c. bran flakes cereal
1 c. chopped walnuts
1 Tbsp. vanilla

Fill greased or paper-lined muffin cups 3/4 full.  Bake at 350 degrees for 20-25 min. Yield: about 5 dozen

Notes:  You can add raisins to this, or it even works to make this with raisin bran cereal.  Last time I made it, I used 5 c. bran flakes and 1 c. wheat germ.  Next time I make it, I think I'm going to try using brown sugar instead of white.  I make 2 dozen for my family at a time, and usually I get about 4 dozen total.  I grease my muffin cups, and the yield may be higher with paper-lined cups, as they tend to hold a bit less.

You can also bake all the muffins at once and freeze them.  This is great for on-the-go mornings, as a frozen muffin takes only about a minute in the microwave to be hot.  True fast food. :)

Jenny

Meatballs for Freezing

With the holidays in full swing, I wanted to post this recipe which is helpful as a quick dinner item or nice to have on hand for making appetizers for company or to take to the holiday parties.  The meatballs take very little time for the payback. Ideas for using them are listed after the recipe.

Meatballs for Freezing
4 lbs of ground beef
2 eggs
2 c. dry bread crumbs or rolled oats
1 onion, chopped very fine
1 Tbsp. salt
1 tsp. pepper
2 c. milk

In a large bowl, with a strong wooden spoon, or using clean hands, mix all ingredients together until evenly combined.  Using a scoop or your hands, form meatballs about the size of a walnut and place on a baking sheets.  You can crowd on as many meatball as you can, they actually shrink a little as they bake. Bake meatballs in a preheated oven at 375 degrees for 25-30 min. until browned.  Let meatballs cool.  Remove from pan with a spatula and transfer to large freezer bags in groups of about 20 meatballs.  I usually get about 4 bags. Squeeze out the air and freeze for up to 3 months.

To Use Meatballs:  You can thaw meatballs in the fridge or in the microwave.  They are ready to add to marinara for spaghetti, or for meatball sandwiches.  You can use them for Swedish meatballs or sweet and sour.  I like to add a package of meatballs to Mandarin Sauce and serve it over rice.  For appetizer meatballs, try one of these combinations in a crock pot:

My friend Emily buys a Smucker's Red Currant Jelly, empties the jar into the crock pot, fills the jar with yellow mustard, and dumps that in too.  Heat and stir to combine.  When the jelly is melted and everything is an even color, add meatballs and heat on low for an hour or two. Yum!

A similar method but different taste is accomplished by using equal parts grape jelly and barbecue sauce.

Notes:  Your meatballs will look much better than mine because you will pay attention to what you are doing and chop your onions very fine.... :) Don't stress about any grease that accumulates in the bottom of your pan, you are going to lift the meatballs out of that.  You can use lean ground beef if you like.

Jenny

Amish Baked Oatmeal

As the mornings cool off, I love a hot breakfast and this delicious baked oatmeal is my latest favorite.  It takes only about 5 minutes to mix this up at night, then you put it in the fridge.  In the morning, you can pop it in the oven to bake while you are in the shower. I especially like it because it can be served now or later (breakfast is often  served in shifts at our house). It is equally yummy cold or even leftover the next day--just crumble it into a bowl, and pour cold milk over the top, eat it just like any other cold cereal.

Amish Baked Oatmeal
1 1/2 c. quick oats
1/2 c. brown sugar
1/2 c. milk
1 egg
1/4 c. melted butter or margarine
1 tsp. baking powder
2 tsp. vanilla
pinch of salt

In a mixing bowl, combine all ingredients and mix together.  Pour into a greased 8x8 inch baking pan.  Refrigerate overnight.  Place cold pan in a cold oven, set temperature to 350 degrees and bake for 25 min. Scoop into bowls.  Serve warm with warm half and half and berries.  4-5 servings.

Notes:  I haven't tried this with cream and berries yet.  I love it hot from the oven with milk poured over it.   I'm sure it is even better with fruit. Store any leftovers covered with plastic wrap in the refrigerator. My pan is 9x9, so but the baking time still seems right.

I have a rolled 9 Grain cereal that I have used this with too.  Increase the milk to 1 cup.  It is great with the other grains for variety.

Update 8/13: I tried this recipe using the quick oats, but baking it right away instead of letting it rest in the fridge.  It worked just fine, a bit of texture difference and reduce baking time to 22 min.

Jenny

Fast and Easy Mississippi Mud Bars

I am a marshmallow person.  I know there are those that aren't, I'm married to one--but for me, the fluffy, sticky, gooey, sweetness is so nice.  This isn't the best Mississippi Mud recipe I own, but it is the fastest way to get that taste without very much fuss.  (You know, for those emergency cravings.)

Fast and Easy Mississippi Mud Bars
1 chocolate cake mix
2 eggs
1/3 c. oil
2 Tbsp. water
1 (7 oz.) jar marshmallow cream
1/2 c. chocolate chips

Preheat oven to 350 degrees.  In a bowl, combine cake mix with eggs, oil and water.  Mix together--mixture will be stiff.  Spread into a greased 9x13 pan.  Bake for 12-15 min. Take out of the oven and dollop the marshmallow cream around on top of the brownies.  Spread the dollops together carefully, the warmth of the brownie will help the cream to spread.  Sprinkle with chocolate chips.  Return to the warm oven for a minute or so, then swirl the warm chocolate with a knife.  Cool (if you can wait that long) and cut into bars.

Jenny