Fun Marshmallow Bars

1 package, Devil's food cake mix
1/4 c. butter, melted
1/4 c. water
1 egg
3 c. miniature marshmallows
1 c. milk chocolate M&M's
1/2 c. peanuts

In a large mixing bowl, combine the cake mix, butter, water and egg. Press into a greased 13 inch by 9 inch pan. Bake @ 375 for 20-22 minutes or until a toothpick comes out clean.
Sprinkle with marshmallows, M&M's and peanuts. Bake 2-3 minutes longer or until the marshmallows just barely begin to melt. Cool on a wire rack. Cut into bars.
This recipe is from Taste of Home; great American cookout edition. It is a great magazine.
*I let mine stay in the oven a little bit longer than I should have the marshmallows melted a little too much and the M&M's cracked but they were yummy.

Herbed Cheese Dip

1 (8 oz.) package cream cheese, softened
1/4 c. milk
1 Tbsp. sour cream
1 Tbsp. minced parsley
1 tsp. grated Parmesan cheese
1 tsp. olive oil
1 tsp. lemon juice
1 tsp. butter, softened
3/4 tsp. garlic powder
1/2 tsp. dried tarragon
1/4 tsp. celery seed
1/8 tsp. dill weed

Fresh veggies
Crackers
Mix everything but the veggies together. Make sure you take the dip out of the refrigerator about 45 minutes before serving so it has time to thaw out a little bit (due to the cream cheese that wants to harden).
Yields: 1 1/2 cups.
This recipe is from Taste of Home; great American cookout edition (magazine). It was really good.

Vanilla Popcorn

*This is super easy, fast (only about 10 minutes). A great after school snack.
3 quarts of popped popcorn
1 c. sugar
1/2 c. butter
1/4 c. light corn syrup (I used Karo syrup)
1/4 tsp. baking soda
1/2 tsp. vanilla extract

Directions:
Place popped popcorn in a large bowl; set aside. In a saucepan, combine the sugar, butter and corn syrup. Bring to a boil over medium heat; boil and stir until mixture is golden. about 2 minutes.
Remove from heat; stir in baking soda and vanilla. Pour over popcorn and toss to coat. Cool slightly; break apart while warm. Store in an airtight container (it never lasts that long to do).
*This recipe is from Taste of Home; great American cookout edition.

Monica's Easy Chicken Casadias

Ingredients:

tortillas

butter

Chicken (raw chicken cut up small)

Salsa (1/2 of a regular size jar)

shredded cheese

Optional:

sour cream

Rice

*You can serve with rice (minute rice if you want to make it fast) in it or on the side.

Directions:

Cook Chicken with a little bit of butter. Cook until white. Add salsa and simmer for a few minutes. While you are letting your Chicken simmer, heat up your griddle and butter one side of a tortilla. Place the buttered side down on the griddle and sprinkle cheese over it to melt. Then add some chicken and wait until the tortilla is slightly crispy. Top with sour cream, fold over in half and serve.

This recipe is from my friend Monica. It's super fast and tasty.

Taco Soup

*Of course you can't see it because I smoothered it with cheese but it's yummy and fast!
1/2 pound (or less) extra lean ground beef

1 small onion, chopped

1 (28 oz.) can tomatoes, slightly blended

1 (15 oz.) can kidney beans, undrained

1 (17 oz.) can corn, undrained

2-3 tablespoons of taco seasoning mix

2 cups water

Optional toppings:

sour cream

tortilla chips

avocados

cilantro

shredded cheese

Brown beef and onion together. Drain well Add remaining ingredients. Simmer 15 minutes. Ladle into a bowl and add your toppings.

I got this recipe from Set for Life cook book (health conscious). It's really good and you can freeze it too.

Black Pepper New York Strip Steaks with Horseradish Sauce

Sauce:

3/4 c. sour cream

2 Tbsp. prepared horseradish

2 Tbsp. finely chopped fresh Italian parsley

2 tsp. Dijon mustard

2 tsp. Worcestershire sauce

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

Mix all the above ingredients and refrigerate while you grill your steaks.

*This sauce goes well with any red meat, pork and on potatoes. My husband loves this sauce!

Steaks:

4 New York strip steaks, 10 to 12 oz. each and about an inch thick.

2 Tbsp. extra virgin olive oil

2 Tbsp. Dijon mustard

3/4 tsp. kosher salt

3/4 tsp. freshly ground black pepper

Brush steaks on both sides with the olive oil and then smear the mustard on both sides of the steaks. Season evenly with salt and pepper. Let steaks sit at room temp. for about 20 minutes before grilling. Grill and enjoy.

This tasty recipe is from Weber's Charcoal Grilling book that I have.

*I made the sauce recipe with a pork tenderloin, so I don't have a picture of the steak just yet (maybe over father's day weekend).

PB & J Pancakes and Syrup

Ingredients:

1 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 egg
1 c. plus 2 Tbsp. milk
1/2 c. creamy peanut butter (melted)
2 Tbsp. oil

Whisk dry ingredients all together then add the rest and let sit for 5 minutes. Grease griddle or pan and cook your pancakes.

Black Berry syrup ingredients:

2 pints fresh black berries
3/4 c. sugar
1 c. water
1 lemon, zested

cook on medium heat and bring to a boil. Stirring until the sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency (about 10 minutes). Use a wooden spoon to break up the berries as they cook. Strain the syrup to remove the seeds and serve warm. Makes about 1 cup.
This recipe is from the food network. I liked it because it has protein from the peanut butter.
I didn't have the berries for the syrup (I wouldn't recommend regular syrup with these, it doesn't taste very good.), so next time I make it I'll make the berry syrup to go with.