S'More Cookie Bars

1 c buter, softened

1.5 c packed light brown sugar (318 g)

1 tsp vanilla

2 large eggs

2 c flour (284 g)

2 c graham cracker crumbs (200 g)

1 tsp baking powder

1/4 tsp salt

7 oz. jar marshmallow creme or fluff

2 c semisweet chocolate chips (340 g)

Preheat oven to 350.  Line a 9 X 13 pan with foil or parchment.  Lightly grease the parchment with cooking spray and set aside.

In a large bowl with an electric mixer on medium speed, 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 onto 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.

From Mel's Kitchen Cafe 

Instant Pot Marry Me Pasta

5 c chicken broth

1 tsp dried basil

1 tsp salt

1/2 tsp dried oregano

1/2 tsp garlic powder

pinch of black pepper

16 oz. penne pasta

1 c chopped sun-dried tomatoes, patted dry

1 c half-and-half or heavy cream

1 tsp cornstarch

1/2 to 1 c freshly grated Parmesan cheese

Lightly grease the insert of a 6-qt Instant Pot.

Add chicken broth, basil, salt, oregano, garlic powder, and black pepper.  

Add the pasta and sun-dried tomatoes.  Gently stir and flatten out (but don't stir aggressively).

Cook on high pressure for 3-4 minutes (take the al dente cooking time on the package, cut in half and subtract and subtract two minutes).

Let the pressure release naturally 5-10 minutes, then quick-release the remaining pressure.

Stir the pasta to break it apart a bit and recombine the ingredients.

Whisk together the cream and cornstarch and stir into the hot pasta.  Add the Parmesan cheese and stir until melted and well-combined.  Serve immediately, sauce will thicken as it rests.

Garnish with additional sun-dried tomatoes, more Parmesan cheese, and fresh basil, if desired!

From Mel's Kitchen Cafe

Bean Salad

1 can garbanzo beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1 can green beans, rinsed and drained

1 can wax beans, rinsed and drained

1/2 c chopped green pepper

1/2 c chopped onion

1/2 c chopped celery

1/4 c honey (or you can use sugar)

1/2 c salad oil (I used olive oil)

1/2 c vinegar (I used apple cider vinegar)

1/2 tsp salt

1/2 tsp pepper

Combine rinsed beans, pepper, onion, and celery in a large mixing bowl.

In a small bowl, whisk together honey, oil, vinegar, salt and pepper.  Pour over bean mixture and stir gently to combine.  Refrigerate until ready to serve.

Modified from AllRecipes.com

Homemade Cream of Chicken Soup

*This equals 1 standard 10.75 oz. cream of chicken soup so you can substitute it out easily!  If 2 cans are needed, just double this recipe!

3/4 c low-sodium chicken broth

1/8 tsp poultry seasoning

1/8 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

pinch of black pepper

pinch of dried parsley

pinch of paprika

1/2 c milk

1/4 c flour

In a small saucepan, bring the broth and seasonings to a simmer.  Meanwhile, vigorously whisk the milk and flour together in a bowl until smooth.  While whisking the broth, slowly pour in the flour/milk mixture, whisking constantly.

Continue to stir and cook until the mixture bubbles and thickens, 3-4 minutes.  Remove from the heat and add additional salt and pepper to taste as needed.  Use immediately in a recipe or cool and refrigerate for up to a week.  This will continue to thicken as it cools.

From Mel's Kitchen Cafe

Chicken Bacon Ranch Pasta Salad

Salad Ingredients:

8 oz. bacon

8 oz. elbow pasta (or any bite-sized pasta)

1 1/2 c frozen peas, thawed

2 c grape tomatoes, halved

4 oz. sharp cheddar cheese, cut into 1/2-inch cubes

1 large avocado, chopped into 1/2-inch pieces

1/2 c red onion, finely minced

1/4 c Italian parsley, chopped small

2 c cooked chicken, chopped into 3/4-inch pieces

Dressing Ingredients:

2/3 c mayo

2 Tbs mlk

3/4 tsp dried dill

1/2 tsp dried parsley

1/2 tsp dried chives

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp kosher salt

1/4 tsp ground black pepper

2 tsp fresh lemon juice (NOT bottled kind)

1 Tbs warm bacon grease plus more to taste

Line a large baking sheet with foil, spread bacon out in strips across the pan.  Place the tray of bacon in the middle oven rack and begin heating oven to 400℉.  Set timer for 20 minutes, check on bacon and continue baking until it reaches desired crispness.  Remove bacon to a paper-towel-lined plate to drain.  Save a little bacon grease for dressing.  

While bacon is baking, begin boiling salted water and cook pasta according to package directions.  When it is done cooking, drain and rinse with cold water.

Combine all other salad ingredients in a large bowl.

Mix up dressing and add in all salad dressing.  Stir gently to combine.  Cover and refrigerate until ready to serve.  Stir again right before serving.  

From Barefeet in the Kitchen

Gnocchi with Sausage and Fall Vegetables

16 oz. potato gnocchi (use the kind that is shelf-stable; do NOT cook ahead of time!)

1 lb. Brussels sprouts, tips removed and halved

1 medium red onion, sliced

3 carrots, peeled and chopped

14 oz. smoked sausage (already cooked)

2 Tbs vegetable oil

1 tsp salt

1 tsp thyme

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp freshly cracked black pepper

1/2 c fresh Parmesan cheese, grated

Chop all ingredients while oven preheats to 450℉.  Place the gnocchi, Brussels sprouts, red onions, carrots, and sausage in a large bowl.  Drizzle with vegetable oil and sprinkle with spices.  Using a rubber spatula, fold all ingredients to coat and lay them flat on a sheet pan lined with parchment paper.

Cook for 25-30 minutes.  Top with Parmesan cheese!

From Budget Bytes

Taco Casserole

1 lb ground beef

1/2 onion, diced small

1 green bell pepper, diced medium

1/2 T chili powder

1 tsp cumin

1 tsp paprika

1/2 tsp oregano

1/4 tsp cayenne

1/4 tsp salt

1/4 tsp freshly cracked pepper

16 oz. jarred thick and chunky salsa

15 oz. black beans, drained and rinsed

2 c cheddar cheese, grated

6 large flour tortillas (burrito size)

Preheat oven to 350℉ and grease a 9 X 13 baking dish.

Heat a medium skillet over medium heat.  Once hot, add the ground beef, onions, and green peppers and sauté for 5 minutes until the meat is browned and the vegetables are tender.  Drain off extra grease.  Add chili powder, cumin, paprika, oregano, cayenne, salt, and pepper.  Cook for 1 minutes.  Add the salsa and black beans and continue cooking for 4 minutes.

To assemble, lay two tortillas across the bottom of the pan overlapping a bit.  Top with 1/3 of the meat filling and 1/3 of the cheese.  Repeat the layers three times.

Bake for 20 minutes in the oven until it's good and melty.  Remove from the oven, slice, and garnish with any toppings you like!

From Budget Bytes