Camp Fire Cookies

I saw this cookie recipe on a great blog called Keep it Simple Foods...so yummy!

2 sticks butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup marshmallow fluff (or mini marshmallows)
1/2 cup chocolate chips
1/2 cup crushed graham crackers

Directions: Preheat oven to 350.

Cream butter, sugar, eggs and vanilla until fluffy.

Add flour, cocoa powder, baking soda and salt. Mix until combined.

Gently fold in the marshmallow fluff, chocolate chips and graham crackers.

Cover dough with plastic wrap and refrigerate until chilled. Scoop the dough into 2 inch balls and bake on a cookie sheet for 12 minutes.

Allow to cool slightly before taking off the baking sheet. Cookies will be very moist and slightly sticky. Please handle with care.

Photo and Recipe courtesy of: Keep It Simple Foods

Caramel Apple Spice

It is that time of year...time for apple cider! Here is a great twist on a fall staple.

4 c. apple cider
1/2 TBS cinnamon
1/4 tsp ground cloves
3 TBS caramel syrup (ice cream topping)
Whipped Cream (optional)

Place cider, cinnamon, cloves and syrup in crock pot. Stir well. Cook on low 4 hours. Refrigerate leftovers and reheat in microwave.

Bloomin’ Onion Bread

1 loaf sourdough bread, unsliced
12-16 ounces thinly sliced Monterey Jack cheese
1/2 cup butter, melted
1/2 cup finely diced green onions
1 teaspoon garlic powder
4 tablespoons grated Parmesan cheese
Preheat the oven to 350 degrees.

Cut the bread lengthwise and then widthwise without cutting into the bottom of the bread. This is pretty simple going one direction, but when you switch directions it gets a bit tougher. Just hold the bread tightly and do your best.

Place on a parchment lined baking sheet. Place the cheese slices between the cuts of bread. Really fill in the bread with as much cheese as you can fit.

Combine butter, green onions, garlic powder, and Parmesan cheese. Pour evenly over the bread.

Cover the bread with foil and bake for 15 minutes. Uncover the bread and bake for 10 minutes longer. Serve warm!

lightly adapted from The Girl Who Ate Everything

Cinnamon Crisp

Flour tortillas
vegetable cooking spray
1 tbsp. sugar
1/4 tsp. ground cinnamon


Preheat oven to 350 degrees.

Stir together the sugar and cinnamon in a small bowl. Firmly press mini-cookie cutters into the tortillas and place the tortilla cut-outs onto a foil lined baking sheet. Lightly spray with the cooking spray, then sprinkle cinnamon sugar over the tortilla cut-outs. Bake for 6-8 min or until lightly browned. Cool and serve with the fruit salsa.

Salsa Chicken

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream

Before serving add: cilantro, a little shredded cheddar-jack, black beans and scallion on top


Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined

Cilantro Lime Rice

1 cup long grain rice
2 cups plus 2 tablespoons water, divided
½ tsp. salt
½ cup fresh cilantro
2 tbsp. freshly squeezed lime juice
1 tbsp. olive oil
1 clove garlic, chopped

Directions:
Combine the rice, 2 cups water and salt in a medium saucepan set over medium-high heat. Bring to a boil, stir briefly, cover and reduce the heat to low. Let cook, covered, until the water is absorbed and rice is fluffy and tender, 16-18 minutes. (Cooking time can vary depending on the brand of rice. Check the package directions.)

While the rice is cooking, combine the cilantro, lime juice, olive oil, garlic and 2 tablespoons water in a blender or food processor. Blend until smooth. Stir the mixture into the cooked rice and fluff with a fork.

Source: adapted from My Baking Heart, originally from Everyday Food, April 2008

Creamy Chicken and Wild Rice Soup -- Crock Pot Version

Ingredients:

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery

Directions:

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.