S’mores Cookie bar

 From Mel’s Kitchen Cafe.  Yummy.  Connors friend Jacob made for him bc he broke his finger.  His mom loves everything on this site.  

S’mores Cookie Bars

yield: 24 BARS (9X13-INCH PAN)

prep time: 15MINUTES MINS

cook time: 32MINUTES MINS

total time: 47MINUTES MINS

INGREDIE

• 1 cup (227 g) salted butter room temperature 
• 1 ½ cups (318 g) packed light brown sugar
• 1 teaspoon vanilla
• 2 large eggs
• 2 cups (284 g) all-purpose flour
• 2 cups (200 g) graham cracker crumbs
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 7-ounce jar marshmallow creme or fluff
• 2 cups (340 g) milk or semisweet chocolate chips

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil or parchment (for easy removal of the bars after they've baked and cooled). Lightly grease the foil with cooking spray and set aside.
• In a large bowl with an electric mixer on medium speed (or in the bowl of a stand mixer fitted with the paddle attachment), beat the butter and brown sugar until light and fluffy, about 2 minutes. 
• Beat in the eggs and vanilla until well combined.
• Add the flour, graham cracker crumbs, baking powder, and salt and mix until combined.
• Press half the dough into the bottom of the prepared pan. Dollop the marshmallow topping on top of the cookie base and gently spread into an even layer with a lightly greased spatula. 
• Sprinkle the chocolate chips on top. Scatter the remaining dough in pieces over the top.
• Bake until golden brown at the edges but still soft in the middle, 30-32 minutes. Cool completely. Remove the bars from the pan using the foil or parchment overhang. Cut into squares and serve.

KFC Coleslaw

From mom

 1/2 cup of onion (I usually use 1/4 cup)

2 T. Vegetable oil (used avocado oil)

1/3 cup sugar

Optional-1 1/2 t. Tarragon vinegar (Heinz)

3/4 miracle whip (Mayo with avocado oil)

Whip together and put over 16 oz bag of Cole slaw 

Levi’s Game Day Dip

 2 cans rotel medium flavor 

1 tube of regular Jimmy Dean Sausage(used turkey)

2 cream cheese packages

I add corn or peppers🫑 to it as well and that is all you need. Throw it in a crockpot on high for about 2-3 hours and your done

Vegetable Chowder

 When I was little on vacation in CO, my Aunt Kathy made this vegetable chowder, I remember how delicious it was.  

From Rosemary Long

1 T. 1t. Olive oil

2 cups diced zucchini 

1 cup mushrooms, cut quarters

1 cup green beans cut in two pieces

1 cup carrots sliced

1 cup onions diced

1/2 cups celery diced

1 medium bell pepper

2 cups chicken broth

1 cup tomato sauce

2 tsp Worcestershire sauce

1/2 t. Thyme

2 dash hot sauce 

1 cup evaporated skim milk

Heat oil in a large pot.  Add the next seven ingredients, sauté occasionally stirring. Add remaining ingredients except milk. Simmer 40 minutes. Stirring OK occasionally shut off heat stir in  milk.

CZB Goodness

Chocolate Banana Zucchini bread

 Adapted from https://www.ifyougiveablondeakitchen.com/chocolate-zucchini-banana-bread

Delicious!  Too sweet so my recipe took out white sugar.  So yummy.

• ▢ ½ cup (40 g) unsweetened cocoa powder
• ▢ 1 ½ cups (180 g) all-purpose flour- sub wheat
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon cinnamon
• ▢ ½ cup (125 ml) vegetable oil (used coconut oil and fruit/vege pouches from Costco)
• ▢ 
• ▢ ½ cup (110 g) light brown sugar, packed
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups shredded zucchini, (approximately 300 g or two medium zucchinis, patted dry)
• ▢ ¾ cup mashed ripe bananas, (approximately 175 g or two medium bananas)
• ▢ 1 cup (175 g) chocolate chips(less)

350 degrees for 40-60 min, one loaf, or split into 2 loafs, made mini muffins 15 min

Broccoli Cheddar soup

 Tammy Beck made this for a church function, super yummy.  from food.com

 Copycat Panera Broccoli Cheddar Soup Recipe | How to Make Broccoli Cheddar Soup - Food.com

ingredients

• 1tablespoon melted butter
• 1⁄2medium chopped onion
• 1⁄4cup melted butter
• 1⁄4cup flour
• 2cups half-and-half cream
• 2cups chicken stock
• 1⁄2lb fresh broccoli (chopped into bite size pieces)
• 1cup carrot, julienned, grated
• 1⁄4teaspoon nutmeg
• 8ounces grated sharp cheddar cheese
• salt and pepper
• crusty bread or bread bowl
• 2cups whole milk

directions

• Sauté onion in butter. Set aside.
• Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
• Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
• Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.
• Add salt, pepper & nutmeg. Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.
• Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.