Marshmallow Krispie Brownies

These are a little tricky since you can't under-bake them as I love to do! I would reccomend a glass baking pan instead of metal. Also make sure you allow them to cool all the way before adding the top layer.

19-21 oz brownie mix
10 oz mini-marshmallows
1 1/2 c chocolate chips
1 c peanut butter
1 Tbsp butter
1 1/2 c rice krispies

Prepare bownie mix according to directions for fudge-like brownies. Sprinkle baked brownies with marshmallows and return to oven 3-5 minutes. Cool. Combine chips, peanut butter, and butter til melted. Stir in cereal. Pour over marshmallows. Refrigerate til set.

Oreos

These are so so so so good! They are a zillion times yummier than regular Oreos. Use food coloring to tint the filling any color you want.

2 boxes devils food cake mix
4 eggs
2/3 c oil
8 oz cream cheese
1/2 c butter
3/4 c powdered sugar
1/2 tsp vanilla
food coloring

Preheat oven to 350. Beat cakes mixes, eggs, and oil. Batter will be really stiff. Roll into one inch balls and flatten slightly. Bake for 8-9 minutes. Cool on wire rack.

Beat cream cheese and butter. Add sugar and vanilla. Add food coloring and spread on cookies. Make sandwiches.

Hawaiian Egg Rolls

I hated my deep fryer. It totally smelled up the kitchen so we could only use it outside. Hated it so I sold it in my garage sale. This was one of the only recipes I ever needed it for but it works just as good in a deep skillet.

10 fresh spinach leaves
1/2 tsp ginger
2 Tbsp olive oil
1/2 lb chopped ham
4 water chestnuts
1/4 undrained crushed pineapple
2 Tbsp green onion
1 Tbsp soy sauce
7 egg roll wrappers

Saute spinach and ginger in oil. Combine remaining ingredients. Add spinach. Place 3 Tbsp on the mixture in the center of an egg roll wrapper. Roll and moisten edges to seal. Fry in oil til golden.

Beef Burgundy

I made this for our small group Christmas party a few years back and it was yummy! It's a great party meal since it bakes for so long and smells just divine.

1/4 c olive oil
2 1/2- 3 lbs lean sirloin, cut in chunks
3 Tbsp flour, plus some for dredging
salt and pepper
1/2 lb bacon, chopped
2 lg carrots, peeled and chopped
1 lg onion, peeled and chopped
1 bay leaf
5-6 sprigs fresh thyme, chopped
one bottle French burgundy wine
2 c beef stock
5 Tbsp butter, divided
1 c frozen pearl onions
1 Tbsp sugar
1/2 mushrooms
1 Tbsp orange zest
1 Tbsp lemon zest
1/4 c flat leaf parsley

Preheat oven to 375. In a oven proof stock pot with tight fitting lid, heat olive oil til very hot. Dredge beef in flour and add to pan. Season with salt and pepper. Working in 2 batches, brown meat evenly. Remove to a plate. Add chopped bacon to pan. Cook bacon til it starts to crisp. Add carrots, onions, and bay leaf. Cook veggies 5 minutes until they begin to soften. Add beef back to the pot. Pour in wine and beef stock. Cover pot and transfer to the oven for 90 minutes.

Meanwhile, in a small skilelt, melt 3 Tbsp butter. Add 3 Tbsp of flour and whisk to make a roux. Transfer to a small dish and reserve. Return pan to heat and add 1 Tbsp of butter. Add pearl onions and sugar. Cook until evenly caramelized, set aside. Cook mushrooms in butter til tender. Add citrus zest. Reserve.

Remove beef from oven. Place over medium heat on the stove top. Whisk in roux to thicken and add pearl onions and mushrooms. Stir in parsley. Serve over almond rice pilaf.

Avocado Corn Salsa

It's summer so it's time for salsa recipes. This one is particularly good with those Hint of Lime tortilla chips. Next time you make corn on the cob, throw an extra few on the grill for this salsa. You could also roast it under the broiler but who would want to do that in the summer?

2 ears of corn, roasted
2 avocados, diced
1/2 c red onion, chopped
1/2 c red pepper, chopped
1 tsp minced garlic
2-4 dashes hot pepper sauce
2 tsp cumin
1/4-1/2 tsp chili powder
1/4 c chopped cilantro (Kim, you can leave this out and it's still good!)
2 Tbsp lime juice

Cut the kernels off the cob and mix with all the ingredients. Keep covered and refrigerated but serve quickly as the avocado will turn brown.

Pepperoni Pizza Pasta Salad

I hate pepperoni. I know, it's un-American but I really do hate it! But I love pasta salads and am always scouting new ones. I tried this a few summers ago as an alternative to the traditional oil and vinegar salads and it was a hit. I even liked the pepperoni!

10 plum tomatoes, chopped
3 medium green peppers, chopped
2 c cubed mozzarella
3.5 oz sliced pepperoni
2 oz can sliced black olives
1/2 c onion, chopped
1/3 c tomato juice
1/4 red wine vinegar
1/4 c olive oil
1 garlic clove, minced
3 Tbsp fresh basil, shredded
2 c rotini pasta, cooked and cooled

Combine tomatoes, green peppers, cheese, pepperoni, olives and onions. In a small bowl, combine tomato juice, vinegar, olive oil, and garlic. Pour over tomato mixture. Add pasta and basil and toss. Cover and refrigerate for at least a few hours.

Skillet Shrimp and Rice

This is like a jambalaya. But there's no sausage. Or okra. And it's not spicy. OK, so it's not really a jambalaya, but it's yummy! The girls love it and it's super duper easy!

1 pkg bacon bits
1 onion, chopped
3 cloves garlic, minced
1 lg. green pepper, chopped
2 c brown rice
1 14 oz can diced tomatoes
3 1/2 c chicken broth
2 tsp Old Bay
1 lb frozen, cooked shrimp

In a large skillet saute onion, garlic, and green pepper in butter or olive oil until soft. Add rice and cook 1 minute, while stirring constantly. Stir in tomatoes, broth, and Old Bay. Bring to a boil. Cover and simmer until rice is tender~about 15 minutes.

Thaw shrimp under cold water and remove tails. Add to the skillet, cover, and simmer another 5-7 minutes. Top with bacon bits.