I got this recipe from April last year when we picked all of the peaches off of our tree and was craving peach cobbler. It's so good! Let me know what you think!
Southern Peach Cobbler
Prep Time: 20 MinutesCook Time: 40 Minutes
Ready In: 1 Hour Yields: 4 servings
8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and
cut into small pieces
1/4 cup boiling water
MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Wednesday, July 30, 2008
Cobbler Recipes
Okay everyone I'm craving cobbler, but I need a really great recipe. Help me out! I am not particular about the fruit necessarily because I love all fruit. I don't even mind if it's a little complicated, as long as the results are worth it. So anyone that reads or contributes to this blog, please post a recipe for me.
P.S. I love this idea of requesting certain recipes. Feel free to do a post about a certain recipe you would love to find on here.
Thanks,
Jennie
P.S. I love this idea of requesting certain recipes. Feel free to do a post about a certain recipe you would love to find on here.
Thanks,
Jennie
Friday, July 25, 2008
Strawberry Margarita Squares
I haven't made this for a while, but the first time I tried it I loved it! I think I made it two more times that month. You may have made something similar to this.
Crust
2 cups (66) fat-free mini-twist pretzels (1 cup crushed)
1/2 cup butter or margarine, melted
1/4 cup sugar
Filling
2 packages (8 oz. each) cream cheese, softened
1/2 cup thawed, frozen margarita mix concentrate (non-alcoholic)
2 containers (8 oz. each) cool whip, thawed, divided
1 package (3 oz.) strawberry gelatin
1/2 cup boiling water
1 package (10 oz.) frozen sliced strawberries in syrup
Fresh strawberry slices (optional)
Lime slices (optional)
1. Preheat oven to 350 degrees. For crust, finely crush pretzels in resealable plastic bag with rolling pin. Melt butter in small bowl on high for 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of 9x13 pan. Bake 10 minutes. Cool completely.
2. For filling, beat cream cheese and margarita mix until well blended. Fold in 2 cups of cool whip. Carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.
3. Place gelatin in mixing bowl. Stir in boiling water; stir until completely dissolved. Add frozen strawberries and stir until strawberries separate and gelatin is thickened (a spoon drawn through mixture will leave an impression). Whisk in 3 cups of the cool whip. Pour over cream cheese layer, spreading to edges. Refrigerate 3 hours to set.
4. Cut dessert into 15 squares. Garnish each with doll up of cool whip. Top with fresh strawberries and lime slices, if desired.
Yield: 15 servings
Frozen margarita mix concentrate is available in 10-ounce cans in frozen juice section of your supermarket. Reserve remaining concentrate to make this dessert again, or reconstitute with 2 1/2 cups water. Add sugar to taste and serve over ice for a refreshing beverage.
Crust
2 cups (66) fat-free mini-twist pretzels (1 cup crushed)
1/2 cup butter or margarine, melted
1/4 cup sugar
Filling
2 packages (8 oz. each) cream cheese, softened
1/2 cup thawed, frozen margarita mix concentrate (non-alcoholic)
2 containers (8 oz. each) cool whip, thawed, divided
1 package (3 oz.) strawberry gelatin
1/2 cup boiling water
1 package (10 oz.) frozen sliced strawberries in syrup
Fresh strawberry slices (optional)
Lime slices (optional)
1. Preheat oven to 350 degrees. For crust, finely crush pretzels in resealable plastic bag with rolling pin. Melt butter in small bowl on high for 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of 9x13 pan. Bake 10 minutes. Cool completely.
2. For filling, beat cream cheese and margarita mix until well blended. Fold in 2 cups of cool whip. Carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.
3. Place gelatin in mixing bowl. Stir in boiling water; stir until completely dissolved. Add frozen strawberries and stir until strawberries separate and gelatin is thickened (a spoon drawn through mixture will leave an impression). Whisk in 3 cups of the cool whip. Pour over cream cheese layer, spreading to edges. Refrigerate 3 hours to set.
4. Cut dessert into 15 squares. Garnish each with doll up of cool whip. Top with fresh strawberries and lime slices, if desired.
Yield: 15 servings
Frozen margarita mix concentrate is available in 10-ounce cans in frozen juice section of your supermarket. Reserve remaining concentrate to make this dessert again, or reconstitute with 2 1/2 cups water. Add sugar to taste and serve over ice for a refreshing beverage.
Coconut Almond Brownie Squares
This is a Pampered Chef recipe. I just love it! It reminds me of an Almond Joy candy bar.
1 package (19-21 oz.) fudge brownie mix (plus ingredients to make cake-like brownies)
1 package(10 oz.) sweetened flaked coconut (3 3/4 cups)
1 package (11.5 oz.) semi-sweet chocolate chunks
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 package (2.25 oz.) sliced natural almonds (2/3 cup)
1. Preheat oven to 350 degrees. Spray 9x13 pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies. Spread evenly in pan. Bake 16-18 minutes or until brownie is set. Do not over bake.
2. Layer coconut and chocolate chunks over brownie base. Pour sweetened condensed milk evenly over coconut and chocolate chunks. Sprinkle with almonds.
3. Bake 20-23 minutes or until edges of coconut are deep golden brown and almonds are lightly toasted. Cool completely. Cut into bars.
Yield: 24 bars
These bars taste even better the next day. To store leftover bars, place in airtight container at room temperature.
1 package (19-21 oz.) fudge brownie mix (plus ingredients to make cake-like brownies)
1 package(10 oz.) sweetened flaked coconut (3 3/4 cups)
1 package (11.5 oz.) semi-sweet chocolate chunks
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 package (2.25 oz.) sliced natural almonds (2/3 cup)
1. Preheat oven to 350 degrees. Spray 9x13 pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies. Spread evenly in pan. Bake 16-18 minutes or until brownie is set. Do not over bake.
2. Layer coconut and chocolate chunks over brownie base. Pour sweetened condensed milk evenly over coconut and chocolate chunks. Sprinkle with almonds.
3. Bake 20-23 minutes or until edges of coconut are deep golden brown and almonds are lightly toasted. Cool completely. Cut into bars.
Yield: 24 bars
These bars taste even better the next day. To store leftover bars, place in airtight container at room temperature.
Monday, July 21, 2008
Curry Chicken
1 c. Cooked, diced chicken
2 c. cooked rice
One 29 oz. can tomato sauce
1 Tb olive oil
1 Tb plus 1 tsp Worcestershire sauce
1 1/2 Tb onion powder
2 tsp curry powder
1 1/2 tsp sugar
1/2 tsp chili powder
1/2 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper (optional)
1/4 tsp turmeric (optional)
Combine tomato sauce and spices in a med sized non-aluminum saucepan and bring to a low boil. Simmer gently for at least a few minutes so that the flavors blend. (Longer is fine, too). Add chicken. Serve over rice.
Makes 2 1/2 cups, enough for 5 to 6 servings.
2 c. cooked rice
One 29 oz. can tomato sauce
1 Tb olive oil
1 Tb plus 1 tsp Worcestershire sauce
1 1/2 Tb onion powder
2 tsp curry powder
1 1/2 tsp sugar
1/2 tsp chili powder
1/2 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper (optional)
1/4 tsp turmeric (optional)
Combine tomato sauce and spices in a med sized non-aluminum saucepan and bring to a low boil. Simmer gently for at least a few minutes so that the flavors blend. (Longer is fine, too). Add chicken. Serve over rice.
Makes 2 1/2 cups, enough for 5 to 6 servings.
Tuesday, July 15, 2008
Orange Julius
This is for you Elder Burnside!!! We love and miss you like crazy!
1 (6 oz.) can orange juice concentrate
1 cup milk
1/2 cup water
5-8 ice cubes
1-2 cup sugar
1 teaspoon vanilla
Put all ingredients in blender, turn blender on high until smooth. You can also add other fruit like strawberries and bananas.
1 (6 oz.) can orange juice concentrate
1 cup milk
1/2 cup water
5-8 ice cubes
1-2 cup sugar
1 teaspoon vanilla
Put all ingredients in blender, turn blender on high until smooth. You can also add other fruit like strawberries and bananas.
Kim's Cookie Salad
This is for you Angi! But you better add your crepe recipe real soon. Or else!
Funny story behind this. When Kim had brought this recipe to a BBQ at my Grandma Burnside's house everyone raved about it. My Grandma went upstairs and typed up the recipe from Kim so everyone could have it. Well a month or so later I decided I'd try it. The recipe said E.L fudge stripped cookies, crushed. So Dustin and I went through all the E.L. fudge cookies and stripped the fudge out and then chopped them up. It turned out they miss spelled striped for stripped and put El fudge instead of Keebler. Anyways hope that gave you a good laugh. I know it did for me.*Pay close attention...you use Keebler Fudge Striped cookies*
1 (18 oz) container of cool whip (thawed)
1 (3 oz.) package vanilla pudding
1 package Keebler Fudge Striped cookies, crushed
1 (12 oz.) container frozen strawberries and raspberries
Mix all ingredients together and any other fruit you may like.
Funny story behind this. When Kim had brought this recipe to a BBQ at my Grandma Burnside's house everyone raved about it. My Grandma went upstairs and typed up the recipe from Kim so everyone could have it. Well a month or so later I decided I'd try it. The recipe said E.L fudge stripped cookies, crushed. So Dustin and I went through all the E.L. fudge cookies and stripped the fudge out and then chopped them up. It turned out they miss spelled striped for stripped and put El fudge instead of Keebler. Anyways hope that gave you a good laugh. I know it did for me.*Pay close attention...you use Keebler Fudge Striped cookies*
1 (18 oz) container of cool whip (thawed)
1 (3 oz.) package vanilla pudding
1 package Keebler Fudge Striped cookies, crushed
1 (12 oz.) container frozen strawberries and raspberries
Mix all ingredients together and any other fruit you may like.
Chicken A La King
Ooooh this brings back memories! I would love it when my Mom would fix this for dinner.
1 can mushrooms (discard juice)
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon chicken bullion
1 1/2 cup milk
1 1/4 cup hot water
2 cups chicken (cooked and cubed)
1 tablespoon lemon juice
Cook mushrooms, green peppers and onion in margarine until tender. On low heat blend in flour, salt and pepper. Cook over low hear stirring until bubbly. Add bullion, milk, water, lemon juice, and chicken. Cook until all is heated through. Serve over rice.
1 can mushrooms (discard juice)
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon chicken bullion
1 1/2 cup milk
1 1/4 cup hot water
2 cups chicken (cooked and cubed)
1 tablespoon lemon juice
Cook mushrooms, green peppers and onion in margarine until tender. On low heat blend in flour, salt and pepper. Cook over low hear stirring until bubbly. Add bullion, milk, water, lemon juice, and chicken. Cook until all is heated through. Serve over rice.
Beef Enchiladas
This is my Mom's recipe. I love it!
1 1/2 lb hamburger
medium chopped onion
1 can bean and bacon soup
1 can tomato sauce
1 packet taco seasoning mix
1/2 teaspoon garlic
1 package corn tortillas
cheese
Dip warmed corn tortillas in enchilada sauce. Combine browned hamburger with onion. bean and bacon soup, garlic and taco packet. Put meat mixture in tortilla and roll. Place in 9x13 pan. Sprinkle with cheese. Cover with foil and bake for 1/2 hour at 350 degrees.
1 1/2 lb hamburger
medium chopped onion
1 can bean and bacon soup
1 can tomato sauce
1 packet taco seasoning mix
1/2 teaspoon garlic
1 package corn tortillas
cheese
Dip warmed corn tortillas in enchilada sauce. Combine browned hamburger with onion. bean and bacon soup, garlic and taco packet. Put meat mixture in tortilla and roll. Place in 9x13 pan. Sprinkle with cheese. Cover with foil and bake for 1/2 hour at 350 degrees.
Porcupines
This is my sister Kim's recipe. My brother-in-law Mark loves it!
1 lb ground beef
1 teaspoon baking powder
1 tablespoon minced onion
3/4 cup milk
2 tablespoons minced parsley
1 1/2 cups uncooked rice
2 can tomato soup
Salt and Pepper to taste
dash of thyme
dash of nutmeg
Combine all ingredients except soup. Form into 8 or 10 balls. Put in a small roaster. Pour soup over meat. Bake uncovered at 350 degrees for 35 minutes. Cover and bake 35 minutes longer. The rice will poke out over meatballs when ready.
1 lb ground beef
1 teaspoon baking powder
1 tablespoon minced onion
3/4 cup milk
2 tablespoons minced parsley
1 1/2 cups uncooked rice
2 can tomato soup
Salt and Pepper to taste
dash of thyme
dash of nutmeg
Combine all ingredients except soup. Form into 8 or 10 balls. Put in a small roaster. Pour soup over meat. Bake uncovered at 350 degrees for 35 minutes. Cover and bake 35 minutes longer. The rice will poke out over meatballs when ready.
Thursday, July 10, 2008
Teriyaki Chicken
They made this on Studio 5 the other day, it sounded good and easy and it was!
1 cup soy sauce
1 cup sugar
1 cup sugar
2 Tbsp Mirin(if you cant find it you can substitute white vinegar)
1 clove garlic
6 slices of fresh ginger
6 chicken breasts(small) or 3 large butterflied (cut in half but not all the way through)
Stir ingredients until sugar is dissolved pour into large Ziploc bag and add chicken. I reserved 1/4 cup to pour over rice . Marinade of 3hrs or up to 24 hrs. Grill chicken till cooked. Discard marinade. Serve over rice and any steamed veggies you like, I just did broccoli.
Enjoy!
Classic Deli Wraps
Another Pampered Chef recipe at Angi's request.
1 container (8 ounces) light cream cheese spread
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups thinly sliced iceberg lettuce
1 large tomato, seeded and diced
6 (8-inch) whole wheat flour tortillas
8 ounces thinly sliced deli ham
3/4 cup (3 ounces)shredded Swiss cheese
6 slices bacon, crisply cooked, drained and crumbled
1. Combine cream cheese, mustard and honey in bowl and mix well. Slice lettuce, bell pepper and tomato.
2. Top each tortilla with a scoop of cream cheese mixture; spread to within 1/4 inch of edge. Cover with 1/4 sup lettuce pressing lightly. Place two ham slices over lettuce. Grate 2 tablespoons of cheese over ham. Top evenly with tomato, bell pepper and bacon.
3. Roll up each tortilla tightly. To serve, cut each wrap diagonally in half.
Yield: 6 servings
1 container (8 ounces) light cream cheese spread
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups thinly sliced iceberg lettuce
1 large tomato, seeded and diced
6 (8-inch) whole wheat flour tortillas
8 ounces thinly sliced deli ham
3/4 cup (3 ounces)shredded Swiss cheese
6 slices bacon, crisply cooked, drained and crumbled
1. Combine cream cheese, mustard and honey in bowl and mix well. Slice lettuce, bell pepper and tomato.
2. Top each tortilla with a scoop of cream cheese mixture; spread to within 1/4 inch of edge. Cover with 1/4 sup lettuce pressing lightly. Place two ham slices over lettuce. Grate 2 tablespoons of cheese over ham. Top evenly with tomato, bell pepper and bacon.
3. Roll up each tortilla tightly. To serve, cut each wrap diagonally in half.
Yield: 6 servings
Italian Stuffed Calzone
When I sold Pampered Chef I use to always do this recipe for my shows.
2 pkgs (11 ounces each) refrigerated French bread dough, divided
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup diced green bell pepper
1/2 cup pitted ripe olives, sliced
1/4 cup chopped onion
1 can (8 ounces) pizza sauce
1 teaspoon Italian seasoning mix
2 garlic cloves, pressed
1/2 pound Italian sausage, cooked, crumbled and drained
1 tablespoon olive oil
1/4 cup (1 ounce) Parmesan cheese (optional)
Thinly sliced romaine lettuce, tomato wedges and Italian dressing (optional)
1. Preheat over to 400 degrees. Unroll one package of the bread dough onto a Pizza stone or cookie sheet; roll and stretch to edge of baking sheet with a rolling pin. Sprinkle mozzarella cheese over dough to within 1 inch of edge.
2. Combine bell pepper, olives, onion, pizza sauce, seasoning mix and garlic; mix well. Add cooked sausage; mix well. Spoon meat mixture over cheese; spread evenly. Unroll remaining dough directly over filling by matching top edges of dough and shaping to fit as dough is unrolled. Trim excess dough from corners, forming an even edge. Roll and crimp edges to seal.
3. Drizzle oil over dough; spread evenly. If desired, sprinkle Parmesan cheese over dough. Make three crisscross cuts, about 6 inches long, across center of dough to vent. Bake 18-20 minutes or until deep golden brown. Cut into wedges. Serve with toppings, if desired.
Yield: 8 servings
2 pkgs (11 ounces each) refrigerated French bread dough, divided
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup diced green bell pepper
1/2 cup pitted ripe olives, sliced
1/4 cup chopped onion
1 can (8 ounces) pizza sauce
1 teaspoon Italian seasoning mix
2 garlic cloves, pressed
1/2 pound Italian sausage, cooked, crumbled and drained
1 tablespoon olive oil
1/4 cup (1 ounce) Parmesan cheese (optional)
Thinly sliced romaine lettuce, tomato wedges and Italian dressing (optional)
1. Preheat over to 400 degrees. Unroll one package of the bread dough onto a Pizza stone or cookie sheet; roll and stretch to edge of baking sheet with a rolling pin. Sprinkle mozzarella cheese over dough to within 1 inch of edge.
2. Combine bell pepper, olives, onion, pizza sauce, seasoning mix and garlic; mix well. Add cooked sausage; mix well. Spoon meat mixture over cheese; spread evenly. Unroll remaining dough directly over filling by matching top edges of dough and shaping to fit as dough is unrolled. Trim excess dough from corners, forming an even edge. Roll and crimp edges to seal.
3. Drizzle oil over dough; spread evenly. If desired, sprinkle Parmesan cheese over dough. Make three crisscross cuts, about 6 inches long, across center of dough to vent. Bake 18-20 minutes or until deep golden brown. Cut into wedges. Serve with toppings, if desired.
Yield: 8 servings
Peanut Butter Oatmeal Bars
I got this recipe from a friend's coworker...yummy!!
Peanut Butter Oatmeal Bars ***Double this for a large cookie sheet***
1/2 C. Shortening
1/2 C. Sugar
1/2 C. Brown Sugar
1/3 C. Peanut Butter
1/2 t. vanilla
Cream these together
Add to mixture
1 Egg
1/4 C. milk
Add to creamed mixture
1/2 t Baking Soda
1/2 t Salt
1 C. Flour
Add 1 C. oatmeal into mixture.
Spread in a 9X13 greased & floured pan and bake for 20 minutes @ 350.
Cool and Frost
Frosting
2 C. Powdered Sugar
1/4 C. Cocoa Powder
3 T. Melted Margarine (I used Butter...)
2-3 T. Hot Milk
1/2 t vanilla
Mix and Spread on bars
Saturday, July 5, 2008
Rolo Cookies
1 cup sugar
1 cup butter
1 cup brown sugar
2 teaspoon vanilla
2 eggs
2 1/2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
48 Rolos
Beat sugars and butter until fluffy. Add vanilla and eggs. In separate bowl combine flour, cocoa and soda. Add two bowls together. With floured hands take 1 rolo and put in the center of 1 teaspoon of cookie dough. Roll dough in small bowl of sugar. Put cookies on an un-greased cookie sheet. Bake for 7-10 minutes @ 325 degrees
1 cup butter
1 cup brown sugar
2 teaspoon vanilla
2 eggs
2 1/2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
48 Rolos
Beat sugars and butter until fluffy. Add vanilla and eggs. In separate bowl combine flour, cocoa and soda. Add two bowls together. With floured hands take 1 rolo and put in the center of 1 teaspoon of cookie dough. Roll dough in small bowl of sugar. Put cookies on an un-greased cookie sheet. Bake for 7-10 minutes @ 325 degrees
Strawberry Sheet Cake
1 White or Yellow cake mix
1 pkg (4 3/4 oz.) danish dessert
1 pkg. (10 oz) Frozen strawberries
1/2 pint whipped cream
Make cake according to package instructions. Let cool. Allow berries to thaw slightly and then mix one cup water w/ berries in a sauce pan. Add danish dessert and boil stirring constantly for one minute. Pour over cake and refrigerate. Frost w/ whipped cream.
I love to use fresh strawberries when they are in season!
1 pkg (4 3/4 oz.) danish dessert
1 pkg. (10 oz) Frozen strawberries
1/2 pint whipped cream
Make cake according to package instructions. Let cool. Allow berries to thaw slightly and then mix one cup water w/ berries in a sauce pan. Add danish dessert and boil stirring constantly for one minute. Pour over cake and refrigerate. Frost w/ whipped cream.
I love to use fresh strawberries when they are in season!
Indoor S'mores
I love s'mores, but don't always have a fire pit handy.
8 cups golden grahams
6 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 tablespoons butter or margarine
1 teaspoon vanilla
Butter 9x13-inch pan. Measure cereal into large bowl. Heat 5 cups of marshmallows, the chocolate chips, corn syrup and butter in 3-quart saucepan over low heat, stirring occasionally, until melted. Remove from heat. Stir in vanilla. Pour over cereal in bowl; quickly toss until evenly coated. Stir in remaining 1 cup marshmallows.
Press mixture in pan, using back of spoon. Let stand uncovered at least 1 hour, or refrigerate for a firmer bar. For bars, cut into 6 rows by 6 rows. Store loosely covered at room temperature up to 2 days.
8 cups golden grahams
6 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 tablespoons butter or margarine
1 teaspoon vanilla
Butter 9x13-inch pan. Measure cereal into large bowl. Heat 5 cups of marshmallows, the chocolate chips, corn syrup and butter in 3-quart saucepan over low heat, stirring occasionally, until melted. Remove from heat. Stir in vanilla. Pour over cereal in bowl; quickly toss until evenly coated. Stir in remaining 1 cup marshmallows.
Press mixture in pan, using back of spoon. Let stand uncovered at least 1 hour, or refrigerate for a firmer bar. For bars, cut into 6 rows by 6 rows. Store loosely covered at room temperature up to 2 days.
Easy Sloppy Joes
This recipe is from my cousin Missy
1 to 2 lbs hamburger
1 packet McCormick sloppy joes
1 can cream of celery
1 can tomato soup
1 can tomato and rice
1 can tomato paste
Even better reheated the next day
1 to 2 lbs hamburger
1 packet McCormick sloppy joes
1 can cream of celery
1 can tomato soup
1 can tomato and rice
1 can tomato paste
Even better reheated the next day
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