Smores on a Stick!

Smores on a stick, what a great idea for parties that is much less messy. The combinations are endless for this recipe but here is mine. These make good snacks, can be made for a halloween party, or even a edible craft for kids to help with.

First you need graham crackers, meltable chocolate that will reharden (I used almond bark), and marshmallows. Three easy ingredients and you are the queen of ideas.

Ok, now you have all your ingredients together, put the graham crackers in a zip-lock bag and crush them. I used a rolling pin since it was handy but a can of soup (or whatever) will work. I only used three crackers since I made a small batch.

I used wooden skewers to hold the marshmallows. I broke each skewers in half to make it easier. I also used one of my daughter's cups to put them in whild the chocolate was drying.

I think putting them in a small bucket filled with sand would be cute for presentation at a party.

Melt your almond bark at 30 second intervals in the microwave stirring everytime till it is all melted.  Make sure you try to stir everytime, it will look like it hasn't melted but when you stir it the chocolate will be ready. Also make sure your container is dry, water will make the almond bark burn and clump...making it unusable. And if you over heat it the chocolate will burn. It took my 1.5 blocks about 90 seconds to melt since I had pulled it straight from the fridge.

Dip marshmallows in chocolate and let excess drip off. Roll into graham cracker crumbs.

And.....taaadaaa you have smores on a stick.

As I said I put them in a small cup to let dry.

I didn't want to waste the last little bit of chocolate so I added a few drops of peppermint to it and spread it out on wax paper. Let it dry and you have instant mints when you break it apart into bite size peices.

From our kitchen to yours, Mary



Boiled Cookies

Thought I would start off with a tried and true recipe that is easy and a great go-to. As you can see the recipe is on a card, my original recipe book is a small photo book (I will post it later). This recipe was written for me by my mom years ago.

First gather your ingredients: 2c sugar, 1/2c milk, 4tbsp(tablespoon) cocoa, 1 stick butter, 1tbsp vanilla, 1/c peanut butter, 3c quick cooking oats.

This is how I made them...you can also add 1/2c nuts and lower oatmeal to 2  1/2cups or use crunchy peanut butter.

While gathering go ahead and find your wax paper, get out your pot, and something to go under the wax paper. When you put the hot cookies on the wax paper the wax will melt, it works best to put something under the paper...news paper works well. If you don't have wax paper foil will work.

Before you start cooking go ahead and lay out the wax paper. When you start cooking things go quickly and you want to be prepared.

Next mix the first four ingredients: 2c sugar, 4tbsp cocoa, 1/2c milk, and 1 stick butter.

Bring to a boil over medium heat.

Boil for 1 minute. Set a timer for best results.

If you don't boil long enough your cookies will end up gooey. They taste great but you will be eating them with a spoon out of the fridge. If you boil too long they will be dry. 

Remove from heat and add remaining ingredients. 1tbsp vanilla, 1/2c peanut butter, 3c oatmeal. I add them in that order, mix well.

Drop cookies onto wax paper by spoonfuls. You decide how big or small you would like your cookies.  They cool very quickly so you want to work quickly getting them out of the pot and onto the wax paper.

Leave them alone and let them cool completely. This part is the hardest, they just look so good...

Store in an air tight container and enjoy!

From our kitchen to yours, Mary