Category: Party Ideas

S’More Cookies

This recipe is super easy, but gives a look of great effort!

Ingredients:

  • 1 box chocolate cake mix
  • 1/3 Cup vegetable oil
  • 2 eggs
  • 2 regular size hershey bars (24 sections)
  • 6 large marshmallows (quartered into 24 pieces)
  • 2-3 graham crackers (broken into 1/2 inch pieces)

Instructions:

Mix cake mix, oil and eggs in medium/large bowl, til combined. Mixture will be thick. Spray 24 cup mini-muffin pan with non-stick spray. Portion out equally into mini-muffin pan. Top each with marshmallow in center.

Bake 350 defrees F for 8 minutes, or until cookies are fully baked and tops of marshmallow perfectly toasted.

While still hot press chocolate piece and graham cracker into marshmallow, as in photo. Let cool. (To remove from pan, I found that a little twist released each one – unless marshmallow oozed onto the pan.) So yummy!!

via the doitandhow kitchen!

Broccoli Bacon Slaw

Ingredients
  • For the salad:
  • 1 (12oz) package broccoli slaw
  • 1c fresh broccoli florets, cut into small pieces
  • 4-5oz bacon, cooked and crumbled
  • 1/2c salted cashews, or more to taste
  • 1/2c dried cranberries, or more to taste
  • For the dressing:
  • 3/4c mayonnaise
  • 3 Tbsp vinegar
  • 3 Tbsp sugar
  • salt and pepper, to taste
Instructions
For the dressing:
  1. In a small bowl, whisk together mayonnaise, vinegar, sugar, and salt and pepper to taste. Taste and adjust seasoning as necessary (more vinegar, sugar, salt, or pepper)
For the salad:
  1. In a large bowl, combine broccoli slaw, broccoli florets, and crumbled bacon.
  2. If making salad ahead of time, stir in only enough dressing to coat the salad (the salad will soften and the broccoli will release some of it’s liquid, so you don’t want to overdress the salad.) Refrigerate until ready to serve, up to 8 hours ahead of time. Right before serving, stir cashews and cranberries into the salad. Add a little more dressing if necessary.
  3. If serving immediately, stir in cashews, cranberries, and enough dressing to coat the salad well.
 
Notes

* For other variations, you could stir in a little grated cheddar cheese, 2 sliced green onions, or substitute toasted almonds for the cashews.

Crock Pot Taco Soup

undefined
–2 cans of kindey beans
–2 cans of pinto beans
–2 cans of corn
–1 large can of diced tomatoes (I have no idea why the can wasn’t in this picture. I know I put it in. This is a mystery.)
–1 can tomatoes and chiles
–1 packet taco seasoning (if you are gluten free, stick to McCormick)
–1 packet ranch dressing mix (make sure there isn’t hidden gluten, I went with Hidden Valley)
–1 lb browned ground turkey or hamburger (optional.)
 
–shredded cheese and sour cream for embelishment (optional, unless you’re in my house. then it’s mandatory.)

The Directions:
 
 
–brown meat if you are going to use it
–drain fat and add to crockpot stoneware insert (the meat. not the fat.)
–sprinkle seasoning packets on top of meat
–drain and rinse the beans and add
–add the ENTIRE contents of the corn and tomato cans
–stir.
 
 
cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Vanilla Ice

Ingredients

  • 2 c. almond milk
  • 1/3 c. granulated sugar
  • 1 vanilla bean
  • 1 tsp. vanilla (optional–add for more intense vanilla flavor)

Instructions

  1. Combine almond milk and sugar in a large saucepan. Slice open vanilla bean lengthwise and scrape insides into saucepan, then place empty vanilla bean into mixture. Bring to a simmer over medium heat, whisking to break up clumps of vanilla. Once mixture has come to a simmer, reduce heat to low and cook 10 minutes more, whisking occasionally.
  2. Allow vanilla mixture to come to room temperature. Pour through a fine mesh strainer into a bowl with a spout, then pour mixture into ice cube trays. Freeze until completely solid, 3-4 hours (depending on the temperature of your freezer and size of the cubes). Serve with iced coffee, tea, or other beverages.

Notes

You can use any kind of milk you like in these and I’m sure it will be fabulous. But I’ve only tested this recipe with almond milk.