Golden Grahams S'mores

Diane Brinkerhoff shared this Betty Crocker recipe with us on the 4th of July.  It is very addicting and messy!!  But so worth it!

Golden Graham S'mores
8 c. Golden Grahams™ cereal
5 1/2 c. miniature marshmallows, divided
1 1/2 c. milk chocolate chips
5 T. butter or margarine
1/4 c. sugar
1 T. water
1 t. vanilla
Grease 13x9-inch pan with butter. Measure cereal into large bowl.
Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

For the Microwave:
Grease 13x9-inch pan with butter. Measure cereal into large bowl. Reserve 1 cup of the marshmallows. In large microwavable bowl, microwave remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla. Continue as directed in recipe.

Hints:
If you spray your bowl with cooking spray before using it, you'll have less mess to clean when you're done.
The sugar and water can be replaced with 1/4 cup corn syrup.
If you prefer your marshmallows more visible in the bars, just a wait a minute or two after mixing the warm chocolate and marshmallow mixture into the cereal to allow it to cool slightly before you stir in the final cup of marshmallows.

Hamburgers.....

For the 4th of July we grilled up some burgers.  This is how I did them.....

4 lbs. lean hamburger

1 1/2 c. Monterey Cheese, grated

1/2 c. onion puree

2 t. season salt

1/4 c. worcestershire sauce

Mixed with mixer.  Formed into patties, using 1/2 c. hamburger mixture.  Made 20 patties.  

Caramel Coconut Chocolate Chip Skillet Cookie Pie

Made this for the Kimball family 4th of July Party .

Caramel Coconut Chocolate Chip Skillet Cookie Pie

1/2 c. butter

1 c. sugar

1 T. vanilla

1 1/2 c. flour

1/2 t. baking soda

1/4 t. salt

1 egg

10 caramels unwrapped or 1/2 c. caramel sauce (I used my 6 minute caramel sauce)

1 1/2 c. coconut

1/2 c. mini chocolate chips

caramel and/or chocolate sauce to drizzle for serving

On stove heat 10 or 12 inch cast iron skillet on medium low, add butter. When butter is completely melted stir in sugar. Stir in flour, baking soda, salt, vanilla, and egg. Stir to incorporate all ingredients and pat into a layer of dough covering the skillet. Drizzle caramel on top of dough, then add chocolate chips and coconut. Bake at 350 for 15 minutes. Don't bake until center is totally cooked, the pan will stay hot and it will continue to bake after removing from oven..

Serve warm with a drizzle of caramel and/or chocolate sauce.

Fresh Raspberry Pie.....

My raspberries are ready and I see a Fresh Raspberry Pie about to happen for the 4th of July!!!

Fresh Raspberry Pie
5 to 6 c. fresh raspberries
2 T. fresh lemon juice
1/2 c. water
1 to 1 1/4 c. sugar
1/3 c. Instant Clear Jel
Mash 2 cups of the raspberries in a medium-sized bowl. Stir in the lemon juice and water.
In a separate bowl, whisk together the sugar and Instant ClearJel, then sprinkle this over the raspberry mixture; stir to combine.
Fold the remaining berries into the mashed berry mixture.
Spoon the berry mixture into the pie shell formed in a 10 or 12"cast iron skillet and fold over the edges or add a top crust.  Brush with milk or cream and sprinkle with sugar.

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Yield: 1 pie, 8 to 10 servings.  With leftovers to drizzle over the ice cream.

Great in a cast iron skillet.  Bake at 400 for 30 minutes on lowest oven rack.