So, no - I didn't come up with this idea myself (you can thank Gilmore Girls for this), but a friend of mine came up with the name for them when I tried them out while we were camping over Thanksgiving.
You will need:
Marshmallows (the big kind)
A way to roast/toast the marshmallows (i.e. fire and roasting sticks)
Oreos
Think Smores. Twist open an oreo, toast your mallow, and smoosh between the oreo cookie. They are amazing. =)
Sunday, November 28, 2010
Friday, November 12, 2010
The Easiest Pumpkin Chocolate Chip Cookies - Ever!
1 Spice Cake Mix
1 Regular (small) can of pumpkin
1 Bag Chocolate Chips (I prefer milk chocolate)
Heat oven to 350 degrees.
Mix spice cake mix with can of pumpkin (don't add anything else!), add chocolate chips as desired.
Spoon on to an ungreased cookie sheet.
Bake for 10-15 minutes or until a toothpick comes out fairly clean.
Cool, eat!
1 Regular (small) can of pumpkin
1 Bag Chocolate Chips (I prefer milk chocolate)
Heat oven to 350 degrees.
Mix spice cake mix with can of pumpkin (don't add anything else!), add chocolate chips as desired.
Spoon on to an ungreased cookie sheet.
Bake for 10-15 minutes or until a toothpick comes out fairly clean.
Cool, eat!
Thursday, November 11, 2010
Broccoli Cheese Potato Soup
The perfect ending to a cold day!
2/3 C Butter
2/3 C Flour
6 C Milk
1 T chicken bouillon
3/4 t salt & pepper
1 C sour cream
1 1/2 C shredded cheddar cheese (sharp is best)
4 peeled, diced baked potatoes
1 head of broccoli chopped finely and steamed
Optional toppings: crumbled cooked bacon, chopped green onion, shredded cheddar cheese
Melt butter in large saucepan and whisk in flour. Let bubble a minute or two. Add milk slowly, whisking the entire time. Add bouillon and salt and pepper. Over medium heat, allow the milk to warm before whisking in the sour cream. Once again, let soup warm up before adding the shredded cheese. Stir until cheese melts completely. Add potato pieces and chopped broccoli and heat through. Serve with toppings if desired!
Hint for potatoes: I start cooking my potatoes before I do anything else. I bake mine in the microwave - about 5 minutes a potato - so roughly 20 minutes total (my microwave has a potato button, so I don't pay close attention anymore.) As soon as they are done cooking, I quickly peel them with a paring knife - it's really easy - and then dice them up. Careful - they're hot!
Hint for broccoli: I wash the broccoli, cut off the flowers and chop them up finely using my pampered chef chopper. I like mine really fine. I dump it all into a microwave safe container, add a couple tablespoons of water, put a lid on leaving one corner up for venting and then microwave about 4 minutes as soon as I take the potatoes out. It is steamed and ready to go in the soup!
2/3 C Butter
2/3 C Flour
6 C Milk
1 T chicken bouillon
3/4 t salt & pepper
1 C sour cream
1 1/2 C shredded cheddar cheese (sharp is best)
4 peeled, diced baked potatoes
1 head of broccoli chopped finely and steamed
Optional toppings: crumbled cooked bacon, chopped green onion, shredded cheddar cheese
Melt butter in large saucepan and whisk in flour. Let bubble a minute or two. Add milk slowly, whisking the entire time. Add bouillon and salt and pepper. Over medium heat, allow the milk to warm before whisking in the sour cream. Once again, let soup warm up before adding the shredded cheese. Stir until cheese melts completely. Add potato pieces and chopped broccoli and heat through. Serve with toppings if desired!
Hint for potatoes: I start cooking my potatoes before I do anything else. I bake mine in the microwave - about 5 minutes a potato - so roughly 20 minutes total (my microwave has a potato button, so I don't pay close attention anymore.) As soon as they are done cooking, I quickly peel them with a paring knife - it's really easy - and then dice them up. Careful - they're hot!
Hint for broccoli: I wash the broccoli, cut off the flowers and chop them up finely using my pampered chef chopper. I like mine really fine. I dump it all into a microwave safe container, add a couple tablespoons of water, put a lid on leaving one corner up for venting and then microwave about 4 minutes as soon as I take the potatoes out. It is steamed and ready to go in the soup!
Subscribe to:
Posts (Atom)