Easy S'mores Bars

I could really use a whole pan of these right now. I'm freaking out a little bit....okay maybe alot.

My 4 year old son's birthday is the last cut off day for Kindergarten. As in, I COULD send him this year, but he would be the VERY youngest of the whole class. This has been a torturous decision. With so many variables and so many opinions. My husband and I finally agreed to hold him (my husband had decided this months ago). We've heard it's better to hold boys especially. But all of his buddies are going and he's a big, smart kid. I know he'd probably be fine. But if we hold him we know for SURE he'd be fine.

So, I just contacted the preschool that we've been planning on sending him to since he was an infant. I had met with her months ago and told her our decision dilemma with Kindergarten. She was so sweet and understanding and said she would hold a spot for him.

Well, I was getting nervous because it's a couple weeks away and I haven't heard anything. I wrote her an email to check in and she said that she had written a note that we were going to send him to his previous preschool. HOLY CRAP!! 

I don't know where the miscommunication happened. But I'm now 1.5 weeks away from school starting and I'm wondering what in the world I'm going to do. I so want him to go to this preschool. I've heard nothing but amazing things about her and her school. But if there's not a spot, how am I going to scramble for another preschool. Or is this some sort of divine intervention telling me I'm supposed to send him to Kindergarten?

And if I'm supposed to send him, I'm TOTALLY behind. I don't have his vaccinations ready, or any paperwork. And that means we're going to just get stuck in whatever spot is left. And I haven't even gone school shopping for him!!!

What in the world am I supposed to do?

Like I said, I'm freaking out a bit and I could really eat a how pan of these suckers. They are so easy to make and they are ALMOST better than an actual s'more. You're most definitely going to be asking for s'more. mah ha ha.

Enjoy!

{EASY S'MORES BARS}
1 packet dry sugar cookie mix
1 c. graham cracker crumbs
1 c. butter, melted
3 c. milk chocolate chips
4 1/2 c. miniature marshmallows

Heat oven to 375°F and line a 13×9 inch pan with foil. In large bowl, combine cookie mix and graham cracker crumbs together. Add the melted butter and stir until fully incorporated. Press the dough evenly into pan and bake for 18-20 minutes.

Sprinkle chocolate chips over hot crust and let stand for a few minutes until chocolate melts a bit. Spread the melted chocolate evenly over crust.

Sprinkle marshmallows over melted chocolate. Broil for about 1 or maybe 2 minutes until the marshmallows are a beautiful golden brown {but watch it closely!! It can burn quickly!!}  

 Cut into bars using a knife sprayed with non-stick cooking spray. 

SOURCE: Real Mom Kitchen

4th of July Strawberry Delight

My son the chef.

He's 4 years old and loves food just about more than anyone I know. For days he's been talking about making a special dessert. He wanted to cover strawberries with whipped cream and topped with a blueberry. 

I kept telling him. "Mm-hmm," in true Mom-fashion. But the poor boys craving didn't ever subside. So today after lunch he requested it again. I asked him where he saw the idea and he told me that is just "popp-ed right out of his head."

I whipped up some cream and let him build it. I wasn't going to try it but he insisted on building one for me.

My goodness. It was delicious! Ok, I know it's not gourmet or anything. But is was such a yummy mid-day treat and healthy too. Not to mention with the red,white, and blue it's perfect for the 4th of July time of year. Our little 1 year old girl was a fan as well. I'm sorry that dad missed the goodness. 

Good work and nice idea, Benjamin Boo.

BBQ Pulled Pork Sandwiches

LOVE THESE! They are so so so so so simple. You can't go wrong with a crockpot meal. And they taste divine. It's a great idea when you're feeding a crowd. Just double it. Enjoy.

{BBQ PULLED PORK SANDWICHES}

• 3-4 lbs boneles pork shoulder
• 1/4 tsp. black pepper
• 1/4 tsp. salt
• 2 c. water
• 1 T. liquid smoke
• 2 c. BBQ Sauce 

Place pork roast in crock pot and sprinkle salt and pepper over all. Add water and liquid smoke. Cook on low for 8-10 hours, until pork is cooked through and very tender. 

Remove pork from crock pot and discard remaining liquid. Shred pork and place back into crock pot. Stir in BBQ sauce (I like the Sweet Baby Ray's brand). Cook for another 20-30 minutes and serve on buns. 

We like to top it with the Citrus coleslaw. Mm..MMMMM.

Source: Mels Kitchen Cafe

Citrus Cole Slaw

I used to hate cole slaw when I was younger. But it's one of those things I've grown to love....if it's done right. I will not eat the store bought stuff. But when it's from a good restaurant or even better home made, I'm all in. The funny thing is that it's made with store bought dressing. But it just tastes fresher. Yum.

I love the added lime zest & juice. It's a slaw with lime...I almost named it "slime," but decided that doesn't sound so appetizing. Here's looking to BBQ season! Enjoy.

{CITRUS COLE SLAW}

1 (16 oz) pkg pre-shredded cole slaw mix

1 lime

1/2 c. prepared cole slaw dressing (found by the salad dressings)

Mix cole slaw mix, lime zest, lime juice and cole slaw dressing and allow to sit for 5-10 minutes before serving. 

Chicken Parmesan

This is another one for the hubster. He's been working so hard lately and the best way I can think to help him is to fatten him up (not that he could ever be fat!). But I've been trying to be a good little wife and greet him with his favorites. Well, this is his FAVORITE.

Enjoy!

{CHICKEN PARMESAN}

1 jar spaghetti sauce (make it easy on yourself, unless you're an over-acheiver)

6-8 chicken cutlets (the small ones, peeps)

Salt

1/2 c. mozzarella cheese, shredded

4 slices provolone cheese

1 egg

1 T. flour

1/2 c. parmesan cheese, grated

1/2 c. panko bread crumbs

1/2 tsp. garlic powder

1/4 tsp. dried oregano

1/4 tsp. black pepper

Olive Oil

Lightly salt each side of chicken. In a shallow dish, whisk flour and egg until smooth. In a separate shallow dish, toss parmesan cheese and panko bread crumbs, garlic powder, oregano, and pepper together. 

Dip one piece of chicken at a time into egg mixture. Allow excess to drip off and then dip into bread crumb mixture, pressing gently to coat. Transfer to a plate and repeat with each piece of chicken. 

Preheat oven to 375 degrees. Pour olive oil into skillet and heat to medium-high heat. Once pan is ready, add chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes. Then flip and cook other side for about 2 more minutes. Transfer to 9x13 pan. Top each each with 1/2 slice of provolone cheese. Pour spaghetti sauce over all and then sprinkle with additional parmesan cheese. Place in 375 degree oven until 165 degrees, internally. Broil for 2 minutes until nice and golden. Serve over pasta.

Source: Cooking Classy

Layered Eclair Cake

I do not like eclairs. But I DO like my husband. So I made this for him. And guess what, I LOVED it! I'm not a fan of the pastry part of the eclair. And I discovered its because I've never had FRESH eclairs.  This was really yummy and just what we needed to celebrate my husband. Love him.

{LAYERED ECLAIR CAKE}

Crust:
1 c. water
1/2 c. butter
1 c. flour
4 eggs

Filling:
1 (8 oz.) pkg cream cheese, softened
1 (5.1 oz.) pkg vanilla instant pudding
3 c. cold milk

Topping:
Homemade whipped cream (about 2 cups whipped)
chocolate syrup (like an ice cream topping)

Preheat oven to 400 degrees. Grease 9x13 pan.

In a medium pan, melt butter in water and bring to boil. Remove from heat and stir in flour. Mix one egg in at a time, mixing completely before adding another. {this is where I got worried, but I just kept mixing and it turned out...no scrambled eggs} Spread mixture evenly into 9x13 pan. Bake for 30-40 minutes or until golden brown. Remove from oven and allow to cool completely.

While the crust cools, make vanilla pudding according to package directions and allow to set up in the fridge. In a separate bowl, whip cream cheese. Slowly add pudding to cream cheese and mix until there are no lumps {this will take a few minutes, don't give up}

When the crust is completely cool, pour the filling in. Top with whipped cream and drizzle with chocolate sauce.

Enjoy!

Source: The Girl Who Ate Everything

Waffle Corn Dogs

Well, I don't have much of an explanation. Except this:

-Having my second child
-Sleep deprivation
-Buying a new house and moving
-Busy with church responsibilities
-And mostly eating frozen Costco foods for the past 8.5 months

I'm not promising that I'm back in full force. But I definitely didn't think that CORN DOGS would be my debut post. But, these were really fun and actually were really good. I DO NOT like corndogs. At all. But these were tasty! Honestly. I loved the cream cheese and cheddar in them. I saw the idea on Rachael Ray and I knew I had to try it. They were a hit!

Let me know if you try them.

{Waffle Corn Dogs}

Corn Bread Batter:

1 1/4 c. flour
3/4 c. corn meal
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. vegetable oil
1 egg


4 oz. cream cheese, cut into small cubes
1/2 c. sharp cheddar cheese, shredded
1/2 tsp. black pepper
1 pkg. hot dogs

Preheat waffle iron to medium-high heat.

Mix flour, corn meal, sugar, baking powder, and salt together. Add milk, oil and egg. Mix throroughly. Fold in cream cheese, cheddar cheese, and black pepper.

Cut hot dogs in half length-wise, so they're flat on one side. Skewer them with a wooden skewer. And place them on the waffle iron, two per square, with skewers hanging out the edges. Your waffle iron will look like a spider with 4 skewers hanging out each side. Grill the hot dogs for a few minutes (maybe about 5).

Lift the hot dogs and spoon batter on waffle iron. Replace hot dogs and spoon A LITTLE more batter over each dog. Grill until corn bread is golden brown.

You'll need to do two batches of these. So you'll have 16 "halves" total.

If you want to see a tutorial, click here.