S'More Brownies

Submitted by Laura Hintze

10 HONEY MAID Honey Grahams, broken in half (20 squares), divided
3/4 cup butter or margarine
4 squares BAKER'S Unsweetened Chocolate
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
2-1/2 cups JET-PUFFED Miniature Marshmallows
1 cup BAKER'S Semi-Sweet Chocolate Chunks

HEAT oven to 350°F.

LINE 13x9-inch pan with foil; spray with cooking spray. Place 15 grahams in pan, with sides overlapping slightly. Break remaining grahams into pieces.

MICROWAVE butter and chocolate squares in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.

BAKE 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Sprinkle with marshmallows and chocolate chunks. Bake 3 to 5 min. or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows. Cool. Use foil to lift brownies from pan before cutting to serve.

Gooey Butter Cookies

(This picture doesn't do these cookies justice.  These were eaten so quickly I only had time to snap a picture of the last lonely cookie.)

Submitted by Klixi Cannon

1/2 cup butter (1 stick)

8 oz cream cheese (I used Strawberry Cream Cheese)

1 egg

1 Yellow Cake Mix

1/2 tsp vanilla

Powdered Sugar



Let butter and cream cheese soften. Add cake mix, egg and vanilla. Mix until everything is moist. Refrigerate 30 minutes until dough is firm. Roll cookie balls in powdered sugar. Bake at 350 degrees for 8-10 minutes until edges are golden.

Homemade Tootsie Rolls

Submitted by Rachel Mecham



2 Tbsp. butter, softened

½ c. baking cocoa

3 c. powdered sugar

1 tsp. vanilla¾ c. instant dry powdered milk (not prepared)

½ c. corn syrup

Waxed paper, cut into 3 x 3 inch squares



Mix all ingredients with a spoon and then knead with hands like bread. Roll into rope shapes. Cut into pieces and wrap individually in waxed paper. No need for baking!

Souvlaki (Lebanese "Not Tacos")

Submitted by Shauna Hinckley

1 lb. ground beef

2 pieces of bread, dried and crumbled

¼ tsp. garlic powder

½ tsp. salt

½ tsp. black pepper

¼- ½ tsp. thyme

½ medium onion, finely chopped

2 cloves finely chopped garlic

2 tsp. rosemary

1 small can tomato sauce

2 T. Water

¼- ½ tsp. oregano


Cook the first six ingredients in a small amount of oil in a frying pan. When the meat is browned, add in the onion, garlic, and rosemary. When the onions are starting to turn clear, add the remaining ingredients and let it simmer for 15 minutes or until it isn’t too soupy. Serve in pita bread with these toppings: lettuce, cheese, sour cream, black olives, avocado.

Fresh Fruit Bruschetta with Orange-Honey Cream

Submitted by Wendy Holt
Recipe by Our Best Bites



1 baguette or similar-sized French bread loaf

4 Tbsp. butter, melted

2 Tbsp. granulated sugar

1/2 tsp ground cinnamon



1-1/2 C diced strawberries (about 10 medium strawberries)

1 C finely diced mango (about 1 medium mango)

1 C finely diced kiwi (about 3 kiwi)



1/2 C Breakstone’s Sour Cream

3 Tbsp. honey

1 tsp orange zest



Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool.

While bread is toasting, combine Breakstone’s Sour Cream, honey, and orange zest. Stir to combine and place in the fridge.

Combine strawberries, mango, and kiwi and stir gently to combine. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. Garnish with mint leaves if desired. Serve immediately.