Double Chocolate Mud Bars (Yummy Gooey Bars)

15 Min prep, 35 min baking.

Makes 36 bars

1/2 cup (1 stick) butter or margarine
1 cup granulated sugar
2 large eggs, separated
1 1/2 cups flour
1 t. baking powder
1/2 t salt
1 cup chopped walnuts (I omit the nuts)
1/2 cup semisweet chocolate chips (I increase to 1 cup)
1 cup mini marshmallows
1 cup firmly packed brown sugar

1. Preheat oven to 350. Grease 13x9 pan.
2. Beat together butter and sugar until light and fluffy. Beat in egg yolks, one at a time.
3. Mix together flour, baking powder, and salt. Fold into butter mixture.
4. Press into prepared pan. Pack down firmly. Sprinkle nuts, chips, and marshmallows over the top. (Add more if it looks too sparse.)
5. Beat egg whites at high speed until stiff peaks form. Fold in brown sugar. Spread over mixture in pan.
6. Bake for 35 min.
7. Devour

Jell-O Rainbow Ribbon

Prep Time: 3 hours, Chill time: 4 hours or overnight
5 small packages of jell-o, any flavor
6 1/4 cups boiling water
1 cup sour cream, plain yogurt, or vanilla ice cream

1. Dissolve 1 pkg Jell-o in 1 1/4 cups boiling water.
2. pour 3/4 cup of the jell-o into jell-o mold. Chill about 15 minutes (or put into the freezer to chill faster.)
3. Chill remaining jell-o in a bowl until slightly thickened; blend in 3 TBSP of the sour cream. Spoon over jell-o in mold. Chill about 20 min.
4. Repeat with remaining flavors.
5. I let each flavor cool a few minutes befor pouring it onto the previous layer, otherwise the hot jell-o will disolve some of the set jell-o.

Burgess Beef Stew and 45 Minute Rolls

As promised, I am posting the recipes I shared for our food storage gift exchange. Don't forget to post yours!

Burgess Beef Stew
A Slow Cooker Recipe

Ingredients:
2 pounds beef stew meat
1/4 cup flour
1 teaspoon paprika
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf (remove after cooking)
1/2 teaspoon red pepper flakes (optional)
1/4 teaspoon cumin
2 teaspoons dried parsley
1 clove garlic, minced
2 tablespoons Worcestershire sauce
1 onion, chopped
1 can each of:
beef broth
green beans
corn
potatoes
carrots
16 ounces tomato sauce (the plain 8 oz. cans, not spaghetti sauce)
shredded cheddar cheese
sour cream

Directions:
In a large crock pot, stir together flour, paprika, salt and pepper. Add beef stew meat and toss to coat meat well. Drain vegetables, reserving the liquid for later. Add remaining spices, garlic, Worcestershire sauce, onion, beef broth, drained vegetables, and tomato sauce. Add enough of the reserved liquid to cover the contents of the slower cooker, or more or less to your own liking. Cook on low for 6-8 hours. Salt and pepper as needed. Top each bowl with cheddar cheese and sour cream. Enjoy!

45 Minute Rolls

Mix and rest 10 minutes:
3 ½ cups warm water
¾ cup sugar (or 1/2 cup honey)
1 cup oil
6 T. yeast

Add:
1 T. Salt
3 eggs
10 ½ cups flour (I really like half white flour and half white-wheat flour)

Mix in mixer or knead until smooth and combined. Shape into rolls and place on a greased cookie sheet or baking pan. Raise 20 minutes or longer. Bake at 375° for 12-15 minutes or until done.