S'mores Bars

1 cup salted butter, softened

¾ cup white sugar

½ cup brown sugar

2 eggs

1 tsp vanilla

2 tsp baking powder

2 cups flour

1 cup graham cracker crumbs

3 king size hershey bars

2 cups marshmallow fluff

Cream together butter, both sugars, eggs & vanilla. Mix in baking powder until fully incorporated. Add in flour 1 cup at a time and mix. Sprinkle in the graham crumbs.

Divide dough into 2 equal pieces. Grease your 9×13 pan WELL. I’m talking well (lol). Add half your cookie batter and flatten. Be sure to push some up the sides of your pan. This will enclose your cookies and keep all the good stuff inside! Place your chocolate bars on the crust, followed by the fluff. Spread the fluff as best you can. Roll out some plastic wrap on your counter and place the second half of your dough. Flatten it into a 9×13 rectangle. Carefully place on top of the marshmallow. Bake at 350⁰ for 30 minutes and allow to cool for 3 hours before cutting into squares. Enjoy!

Crackers S'mores

Boil:

1½ cups butter

1½ cups brown sugar 

until it hits a rolling boil, about 4–5 minutes.

Pour over graham crackers lined up on a cookie sheet.

Bake at 400°F for 5–6 minutes.

While still hot, separate the grahams (makes breaking easier later).

Top half of the graham crackers with chocolate squares of your choice.

Let everything cool and set.

Stack ’em, pack ’em, and take ’em to the fire.

Roast some mallows and prepare for the best. s’more. ever.

Cream Cheese Crepe Filling

INGREDIENTS

• 8 oz cream cheese, softened
• 1/4 c sugar or powdered sugar
• 1 tsp vanilla
• 1 c whipping cream, whipped 

INSTRUCTIONS

• Beat the cream cheese, sugar and vanilla until smooth. Then fold in the whipped cream just until smooth.
• Spread on top of crepes and add desired toppings.

Easy Crepes

• 2 c milk
• 4 eggs
• 3 T butter, melted
• 1 T sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1 1/2 c flour

Instructions

• In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight.
• Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
• Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.

Notes

• To keep warm: Place on a baking sheet in the oven at 175° until ready to serve.
• Leftovers: Add to a zip top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.
• To freeze: Store as directed above, then place in the freezer for about 1-2 months.
• Reheating: Heat in microwave or skillet until warm.

Grilled Delmonico Steaks

INGREDIENTS:
1/2 cup olive oil
1/4 cup Worcestershire sauce
4 tablespoons soy sauce
1/4 cup minced garlic
¼ C. dried onion
½ tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak sauce (e.g. A-1)
4 (10 ounce) Delmonico (rib-eye) steaks or Venison steaks

Parsley

Butter

DIRECTIONS:
1. Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
2. Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
3. Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

Sprinkle with parsley & top with butter.

The Perfect Rice Crispy Treats

⅓ c butter 

2 10 oz. bags mini marshmallows, divided
8 c Rice Crispy cereal

1 tsp vanilla

Spray 9X13 pan with non stick spray. Set aside. In large bowl melt butter in microwave, about 45 seconds. Add 1 bag + ⅓ of the 2nd bag of marshmallows & stir until coated. Microwave  for 1 minute, stirring halfway. Add vanilla. Stir in Rice Crispy cereal until well combined. Fold in remaining marshmallows. Gently press into 13×9 pan. Once cooled, cut and enjoy!