Sunday, September 14, 2014

Bar #56: S'mores

Brace yourself...I'm going to say it...

...I think this has been my very favorite bar so far.

Yes, I's like naming your favorite just really shouldn't, but I just can't help myself!  These bars were so flipping good!

I don't know whether I liked the gooey batter the best or the marshmallow buttercream frosting?  Or was it the rectangles of chocolate running through it?  Who knows?  All I know is that I loved every single bite.  As I was eating it, I kept thinking...this is my favorite.

Shopping List
1 box of yellow cake mix
1 egg
1/2 cup vegetable oil
1/3 cup milk
5 Hershey bars (regular sized bars), divided
1 (7 oz) jar of marshmallow fluff
1 stick of butter, softened
2 cups powdered sugar
2-3 splashes of milk

Preheat oven to 350 degrees.

Grease (I used Pam) a 9x13 baking dish.  Set aside.

In a large mixing bowl, combine the cake mix, egg, vegetable oil and milk with an electric mixer until smooth.  Break a part 3 of your Hershey bars into the rectangle pieces and stir the pieces into your batter.

Pour batter into prepared dish and bake about 15 minutes.

Remove bars from oven and allow to cool completely on the counter before frosting.

To make your frosting, beat the marshmallow fluff, butter, powdered sugar and milk with an electric mixer.  Add more sugar if the frosting is too thin and more milk if it's too thick.  Frost cooled bars with frosting.  Break the remaining 2 bars of chocolate into rectangles and place them around the top of the bars as a garnish.

Cut into squares and serve.  Store in the refrigerator in-between serving.

These were really, really, really good.  Really good.


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Friday, September 12, 2014

Chocolate Apple Pecan Cobbler

We are chocolate people over here.  We love chocolate...we also love apples too, so I thought I'd make us a little fall cobbler that combined two of our favorite things.  Not only is this little recipe so simple, it's delicious too.  Listen, if you're not a pecan person, just leave them out...I will never know ;).

Shopping List
1 box of chocolate cake mix, divided
1 tablespoon cinnamon, divided
3/4 cup water
1/4 cup butter, cold and chopped into pieces
1/2 cup pecans (optional)
1 cup caramel pieces (sold on the chocolate chip aisle)
2 (21 oz) cans apple pie filling
Vanilla Ice Cream, optional

Preheat oven to 375 degrees.

Grease (I used Pam) a 9x13 baking dish.  Set aside.

Mix 2 cups of your chocolate cake mix, half a tablespoon of cinnamon and water until smooth.  Set aside.  In a separate bowl, combine the remaining half tablespoon of cinnamon and the rest of your cake mix.  Add in your butter and combine with a fork until crumbly.  Stir in pecans and caramel pieces. 

Spoon the apple pie filling into prepared baking dish.  Drizzle the smooth chocolate cake batter on top of pie filling.  Sprinkle your pecan mixture down on top of everything. 

Bake for about 30 minutes or until bubbly around the edges.  Serve with ice cream.

I mean, so simple and so delicious too!  The cake mix sprinkled on top makes a cobbler like texture for your dessert.  Yummy!  The caramel pieces are found in a package just like chocolate chips on the chocolate chip aisle.  If you can't find them, you could substitute chocolate or butterscotch pieces.

If you love chocolate and you love apples, you will love this dessert.  Hello fall.

If you liked this recipe, you will love these too...

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Thursday, September 11, 2014

Dinner Tonight: Sausage and Broccoli Cheese Soup

Well this was just delicious.


I wanted to make a broccoli cheese soup but I also wanted there to be a protein involved to give it a little more I added an Italian-style chicken sausage to my soup.  Listen, my family thought this was so yummy but Smith in particular, has been talking about it ever since.  He looooooved this soup!

Perfect for chilly nights.  Perfect for busy families. Perfect for warming up.


This soup serves 4 adults.

Shopping List
1 pound Italian-style sausage (I used a chicken sausage but you could use pork or turkey too)
1 onion, chopped
1 tablespoon all-purpose flour
3 cups milk (I used 2%)
4 cups of chopped broccoli (fresh or frozen that has been brought to room temp)
2 cups Cheddar Cheese, shredded
Salt and Pepper
Extra Virgin Olive Oil (EVOO)

In a large pot over medium high heat, brown your sausage in about two tablespoons of EVOO.  Once browned and crumbly, add in your onion along with a pinch of salt and pepper and saute about 3 or 4 minutes.

Next, sprinkle in your flour and then immediately whisk in the milk and continue to whisk about a minute.  Reduce heat to low and stir in your chopped broccoli.  Add a pinch more of salt and pepper and continue to simmer over low heat, stirring frequently 15 to 20 minutes.  Stir in your shredded cheese and stir until it's all combined and melted.

Ladle into bowls and serve.

So simple, right?  And yummy too!


If you liked this recipe, you will love these too...

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Wednesday, September 10, 2014

Dinner Tonight: Green Chile Chicken Baked Tacos

Taco night happens often at the Shull house.  On this particular night, I decided to make some yummy chicken tacos with whole green onions down inside and crunchy bell pepper running through it.  So simple and fast (especially if you make it with my perfect chicken) that dinner was on the table in no time flat.

This recipe makes 6 tacos.

Shopping List
1 pound of cooked and shredded chicken (click here for my perfect chicken)
2 (4 oz) jars of chopped green chiles
1 green bell pepper, chopped
1 cup sour cream
1 cup Pepper Jack or Monterey Jack cheese, shredded, divided
12 green onions (kept whole)
Salt and Pepper
6 taco shells (I like the Stand and Stuff version for baking)
Salsa for garnishing, optional

Preheat oven to 400 degrees.

Grease (I used Pam) an 8x8" baking dish.  Set aside.

In a large mixing bowl, combine the chicken, green chiles, bell pepper, sour cream, half a cup of shredded cheese and a pinch of salt and pepper.  Set aside.

Place two green onions against the bottom of each taco shell.

Next, fill each taco shell with the chicken mixture and then stand the taco shell up in the prepared baking dish.  Once all of the tacos are in the dish, sprinkle the remaining cheese down over the tops.

Bake about 15 minutes or until the cheese is slightly browned and bubbly.

Remove and serve with a little salsa.

So simple to make and yummy to eat!

If you liked this recipe, you'll love these too:

Spicy Chicken Baked Tacos

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