Recipes

Here are some recipes that I picked up at home in Alabama looking through magazines.

I'm trying this one this week:

Whole Grain Marshmallow Crispy Bars

Makes 24 bars, prep 15 min, cook 5 min, stand 15 min

3 T butter
1 10.5 oz bag miniature marshmallows
1 15 oz box multi-grain cluster cereal
1 1/4 cups dried cranberries, divided
vegetable cooking spray

1. Melt butter in a large saucepan over low heat. Add marshmallows, and cook, stirring constantly, 4 to 5 minutes or until melted and smooth. Remove from heat.

2. Stir in cereal and 1 C dried cranberries until well coated.

3. Press mixture into a 13X9 inch baking dish coated with cooking spray. Chop remaining 1/4 C dried cranberries, and sprinkle on top. Let stand 10 to 15 minutes or until firm. Cut into 24 bars.

and this recipe I'm saving for special guests or give away baskets at Christmas time. These are a little too dangerous for me to go ahead and make now. :)

Molten Lava Cookies

1 C (2 sticks) butter, softened
2 C sugar
3/4 C cocoa powder
2 eggs
1 tsp pure vanilla extract
2 C all-purpose flour
1 tsp baking powder
1/3 C dark or semisweet chocolate (at least 60% cocoa), roughly chopped
powdered sugar for garnish (optional)

1. Preheat oven to 350 F. Cream together butter and sugar with an electric mixer. Add cocoa powder, eggs and vanilla; mix until combined.

2. Combine flour and baking powder in a separate bowl. Gradually add to butter mixture.

3. Shape dough into 1 inch balls. Using your thumb, press a thumbprint into the center; fill with a piece of chocolate and fold dough over to cover chocolate.

4. Place balls 2 inches apart on baking sheets lined with parchment paper. Bake 9 to 11 minutes or until edges are firm and tops are soft. Remove cookies to a cooling rack; dust with powdered sugar, if desired. Store in airtight container at room temperature for up to 1 week.