Golden Grahams S'mores Bars

This is the perfect time of year for a bonfire, or in our case, a fire pit!  And what else goes better with a bonfire than S'mores?  This Golden Graham S'mores bar recipe is a great spin on the original treat. It's a perfect combination with all of the wonderful flavors of S'mores, but not as messy! I will warn you: they are addictive, and you may want a big cold glass of milk close by :o)

Golden Grahams S'mores Bars

from Cooks.com

Ingredients:

-3/4 cup light corn syrup

-3 tbsp butter

-1 package (2 cups) chocolate chips

-3 cups mini marshmallows

-1 tsp vanilla

-1 box Golden Grahams cereal

Directions:

1. Grease a 13 x 9 inch pan and set aside.

2. Over medium heat, heat syrup, butter, and chocolate chips, stirring constantly until chocolate chips are melted. Remove from heat and stir in vanilla.

3. Place cereal in a large bowl. Pour chocolate mixture over cereal and mix until completely coated. Fold in marshmallows, 1 cup at a time.

4. Press into pan and let sit 1 hour (refrigerate if desired).

Jalapeño Popper Stuffed Chicken

Spicy food is a favorite in our home. When I came across this Jalapeño Popper Chicken recipe I knew I had to try it! I added a few extras in the recipe to make it even more tasty! This recipe is a perfect combination of spicy, creamy, and delicious! It's wonderful with mashed potatoes and your favorite veggies..I hope you enjoy :o)

Jalapeño Popper Stuffed Chicken

1 cup panko breadcrumbs

½ cup finely crushed tortilla chips

2 tsp. olive oil


1.5 – 2 tsp. chili lime seasoning (such as Tajin)

2 tsp. garlic salt, divided


8 oz. reduced fat cream cheese


1/2 cup shredded cheddar cheese

1-2 jalapeño peppers, seeds and ribs removed, minced


1 cup milk

4-5 chicken breasts

Preheat the oven to 375.

In a small skillet over medium heat, combine the panko crumbs with the olive oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. To the panko, add tortilla chips, chili lime seasoning and 1 tsp garlic salt, stir to combine.

Add milk in another shallow bowl or dish. In a small bowl, combine the cream cheese, cheddar cheese, 1 tsp. garlic salt, and jalapeños.

Using a small knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Evenly divide the cream cheese mixture between each chicken breast’s pocket. Use toothpicks to secure, if necessary.

Dip the chicken pieces one at a time first into the milk, and then into the panko breadcrumb mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through.

Enjoy :o)

Pumpkin Crunch Coffee Cake

Pumpkin Crunch Coffee Cake

Fall is my favorite time of the year! I love everything about it..the crisp and cool weather, the changing colors of the leaves, the comfy clothes, inviting atmospheres, and the warm comfort food!  There is nothing that says Fall more than the flavor of pumpkin.  I found a recipe for pumpkin coffee cake and added a few extra touches.  I think you will enjoy this! It's exceptionally amazing with a nice hot cup of coffee! Enjoy! Happy (almost) Fall :o)

⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour 

4 Tablespoons Butter
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups whole milk

1/2 cup chopped pecans

1 small container cool-whip topping

Preparation Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan and pour batter into pan.

In a small bowl cut in butter with 1/2 cup of brown sugar and 1/2 cup flour. Sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and milk in a saucepan and bring to a simmer until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake. Serve cake warm or at room temperature.

Top with cool whip and chopped pecans.

Enjoy :o)