Thursday, June 4, 2009

S'more Bars

I have always LOVED to cook and eat s'mores, so when I came across this recipe years ago, just after I got married, I thought I'd try it. I'm so glad I did! My little family and I love this yummy treat (as does everyone else that eats these). One of the best things about it is that it is so simple to make, just like the original s'mores.

Here's what you'll need:

1/2 C. margarine or butter
1/2 C. packed brown sugar
1 C. flour
1/2 C. graham cracker crumbs (about 1/2 a package graham crackers)
2 C. mini marshmallows (or as many as you'd like)
1/2 (12 oz.) pkg. chocolate chips

Beat margarine or butter and sugar until light and fluffy. Add combined flour and crumbs; mix well.
Press onto bottom of greased 9 inch square baking pan.
Sprinkle with marshmallows and chocolate chips.
Bake at 375 degrees for 10-12 minutes or until marshmallows are golden brown.

Just a note: I made these for one of my good friends just after she had a baby. I decided to double the recipe to have some for my family as well. As we were hurrying out the door, so that we wouldn't be late, I was holding my baby in one arm and these treats (shown here) with the other hand. A bit of advice, don't do that! I ended up losing balance between treats and baby and the entire pan came crashing to the floor. There was chocolate and gooey marshmallow and shards of glass EVERYWHERE!! I was so mad that these so yummy treats were a total waste. Good thing I made two so at least my friend was still able to get some!

Steak Dry Rub

I've been waiting almost a year to publish this post. I made this last at the end of the summer last year and have been watching it come across the slide show that I have on my computer's screen saver. And now that grilling season is here, I can finally share my FAVORITE steak rub. Yay!!

Here's what you'll need:

2 T. McCormick's Montreal Steak seasoning
1 T. rosemary leaves
1 T. seasoned salt

Combine the steak seasoning, rosemary, and seasoned salt. Rub onto any kind of beef steaks and drizzle with a little bit of oil.

Place on a heated grill.

A trick for getting those cool grill marks is to lay your meat on the grill at a diagonal. After a couple/few minutes, turn (not flip) the meat to the opposite diagonal. When ready to flip, do the same the on the other side.

I didn't do that in the picture below, but I do that when we have company.

When finished grilling, put steaks on a plate and cover with foil. Let the meat rest for 10-15 minutes to allow the juices to redistribute. You'll also end up with juices collected on the plate.

Use the juices to spoon over steaks before serving.

Mmmm, mmmm, mmm, mmmmm, mmmmmmm!!! It makes my mouth water just looking at this! Give it a try.

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