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My kids are HUGE S’more’s fans. I knew immediately that I had to make this recipe when I found it on pinterest.
Here is where I found the recipe! Yumm-O!
1 1/2 cups semisweet chocolate chips
1-14 ounce can sweetened condensed milk
1/2 cup Marshmallow Creme (I used 3/4 cup)
1 box of graham crackers. (Using Teddy graham would be a cute idea)
1. In small microwavable bowl, microwave chocolate chips and condensed milk on High 1 to 2 minutes (A full 2 minutes worked out wonderfully for me) , stirring occasionally, until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spreading evenly…(You can use any kind of decorative plate or bowl of your choosing, just make sure it is microwavable.)
2. Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately with knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance.
3. Serve immediately with the graham crackers, sticks, teddy grahams of your choice.
2 Ingredient Pumpkin Muffins
Recipe adapted from here.
1 box Yellow Cake Mix
1-15 ounce can of Pumpkin
1. Preheat oven to 350 degrees.
2. Mix both ingredients together until well blended.
3. Fill cupcake liners with batter and bake in preheated oven for 20 to 25 minutes.
Notes: These rise pretty good. I was able to get 15 muffins out of the batter. I filled the muffin tins with a 1/4 cup of batter in each liner. If I cut back just a little on the batter (which I will next time). I am sure I will get between 18 and 20 muffins.
You can also make this in full cake form. Eat plain or top with powered sugar, icing….etc.
1/2 cup popping corn (popcorn kernels)
1 brown or white paper bag
1. Place popping corn in paper bag. Fold over the top of the bag one or two times.
2. Sit it up in microwave. Microwave for 2 minutes and 30 seconds to 3 minutes. Until you do not hear popping within 2 second intervals.
Notes: You can use a teaspoon of olive oil on the kernels and then place in bag. You can also season up the popcorn to your liking with anything you want really such as, cinnamon, butter, Garlic powder/salt…..
Chocolate Mayonnaise Cupcake with Peanut Butter Frosting
For the Cupcakes:
3 large eggs
1 1/2 cup + 1 tablespoon sugar
1 tablespoon vanilla extract
1 1/4 cups mayonnaise
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1 3/4 teaspoons baking soda
3/4 cups + 1 tablespoon dutch-process cocoa powder
1/2 teaspoon salt
1 cup hot water
For the Icing:
1 stick butter (1/2 cup) room temp.
1 cup creamy peanut butter
3 1/2 cups powered sugar
1/2 cup milk
Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Using a mixer, beat the eggs and sugar in a large bowl on medium-high speed until thick and very light in color; about 6 minutes.
Add the mayonnaise and vanilla extract, and combine.
Add the flour, baking powder, baking soda, cocoa powder and salt, and beat on low-speed until combined. The mixture will look extra thick!
Add water and mix on low-speed until it’s combine. The batter will now be the consistency of cake batter…(or close to it).
Bake at 350 degrees for 15 to 18 minutes.
Let cool and then frost!
For the icing:
Cream together peanut butter and butter. Add powered sugar and milk. You might have to continue adding to get the thickness of frosting you desire. Alternate adding the milk and the powered sugar. I added the milk by the tablespoon full and used about 1/2 cup milk.
Basically, you can make the icing as thin or as thick as you like.
2- 3.5 ounce packages instant vanilla pudding
3 cups milk
1- 8 ounce tub cool whip (softened)
1-16 ounce tub chocolate frosting
1- 16 ounce box graham cracker
1 tsp. vanilla
1. Spray a 13 x 9 pan lightly with cooking spray.
2. In a medium bowl whip together the milk and vanilla pudding until thick. Fold in softened whipped topping.
3. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Evenly spread half of the pudding mixture over the crackers.
4. Repeat with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
5. Zap the jar of frosting in the microwave about 25 to 30 seconds.
6. Stir frosting and then pour on top of last layer of graham crackers. Spreading evenly.
7. Cover and chill 4 hours. 6 hours is actually better and overnight is best.
This recipe is linked to the following: