Smores That CRUNCH

Ingredients: (Smores That CRUNCH)

4 graham cracker squares
2 large marshmallows
1 (1.55 ounces) Candy Bar, cut in half


Directions: (Smores That CRUNCH)

FOR OUTDOOR S’MORES:
Thread marshmallows onto skewers. Toast over flame, turning frequently, until golden. Place one marshmallow on each of 2 graham cracker squares. Top each marshmallow with 1 Crunch square and remaining graham cracker square.

Easy Rocky Road Brownies

 

Ingredients: (Easy Rocky Road Brownies)

1 pkg. (16 oz.) Mini Brownie Bites Bar Dough
1/2 cup Semi-Sweet Chocolate Morsels, divided
1 cup miniature marshmallows
1/4 to 1/2 cup chopped walnuts

 

Directions: (Easy Rocky Road Brownies)

Preheat oven to 350° F. Grease 8-inch-square baking pan.
Place whole brownie bar in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan.
Bake for 24 to 26 minutes or until wooden pick inserted in center comes out slightly sticky.
Sprinkle 1/4 cup morsels over hot brownie. Let stand for 5 minutes or until morsels are shiny; spread evenly over brownie. Top with marshmallows, remaining morsels and nuts; press down lightly.
Bake for an additional 5 minutes or just until marshmallows just begin to puff. Cool in pan on wire rack for 20 to 30 minutes. Cut into bars with wet knife. Serve warm.

Black Forest Brownies

 

Ingredients: (Black Forest Brownies)

1 pkg. (16 oz.) Mini Brownie Bites Bar Dough
1 can (21 oz.) cherry pie filling, warmed
1 cup frozen whipping topping, thawed
2 oz. Semi-Sweet Chocolate Baking Bar, grated

 

Directions: (Black Forest Brownies)

Preheat oven to 350º F. Line 8-inch-square baking pan with foil; lightly grease.
Place whole bar in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan.
Bake for 24 to 26 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
Lift from pan; remove foil. Cut into 12 pieces. Arrange pieces close together on serving platter. Top with pie filling, whipped topping and grated chocolate.

Fudgy Caramel Brownies

 

Ingredients: (Fudgy Caramel Brownies )

1 3/4 cups (11.5-oz. pkg.) Semi-Sweet Chocolate Chunks, divided
1/2 cup (1 stick) butter or margarine, cut into pieces
3 large eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts
12 caramels, unwrapped
1 tablespoon milk

 

Directions: (Fudgy Caramel Brownies)

Preheat oven to 350º F. Grease a 13 x 9-inch baking pan.
Melt 1 cup chunks and butter in large, heavy-duty saucepan over low heat, stirring constantly, until smooth. Remove from heat; stir in eggs. Add flour, sugar, vanilla extract and baking soda; stir well.
Spread batter into prepared baking pan; sprinkle with remaining chunks and nuts.
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
Microwave caramels and milk in small, microwave-safe bowl on High (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals; stir until smooth. Drizzle over warm brownies. Cool in pan on wire rack. Cut into bars.

Chocolate Raisin Fudge

 

Ingredients: (Chocolate Raisin Fudge)

1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Semi-Sweet Chocolate Morsels
2 cups (two 7-ounce bags) Milk Chocolate-Covered Raisins, divided
2 teaspoons vanilla extract
1/2 cup chopped nuts, (optional)

 

Directions: (Chocolate Raisin Fudge)

Line 8-inch-square baking pan with foil.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Strip in marshmallows, morsels, 1 cup chocolate-covered raisins, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with remaining chocolate-covered raisins, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Quick and Easy Sweet Mango Dessert

Ingredients:(Quick and Easy Sweet Mango Dessert)

3 tablespoons butter, softened
12 slices BIMBO Double Fiber Bread, crusts removed
4 cups (about 4 medium) chopped mango, divided
1 mini can (3.5 oz.) Sweetened Condensed Milk
Fresh mint sprigs for garnish

Directions:(Quick and Easy Sweet Mango Dessert)

Preheat oven to 350° F.
Spread butter over bread. Press slices into 12 small custard cups. Place cups on baking sheet.
Bake for 10 to 15 minutes or until edges are golden brown. Cool slightly. Remove from cups; place on serving dish.
Place 2 cups chopped mango and sweetened condensed milk in blender; cover. Blend until smooth.
Spoon blended mango mixture evenly into bread cups. Top evenly with remainingchopped mango. Garnish with mint.

Mateo Family Puerto Rican Sweet Rice Pudding

Ingredients:(Mateo Family Puerto Rican Sweet Rice Pudding)

1 cup uncooked medium-grain white rice
2-inch piece of fresh ginger, peeled and cut into chunks
2 cinnamon sticks
4 to 5 whole cloves
2 cups water
1 can (12 fl. oz.) Evaporated Milk
1 can (13.5 fl. oz.) coconut milk
1 3/4 cups water
1 teaspoon salt
1 cup granulated sugar
1/2 cup raisins
Ground cinnamon powder for garnish

 

Instructions:(Mateo Family Puerto Rican Sweet Rice Pudding)

Place rice in a small bowl. Cover with water. Let soak for at least 2 hours. Drain well. Set aside.
Place ginger, cinnamon sticks, cloves and 2 cups water in medium saucepan; bring to a boil. Reduce heat to low; simmer for about 1 hour, stir occassionally. Strain mixture into pitcher or bowl; discard ginger, cinnamon sticks and cloves. Set aside flavored liquid; 1 cup of this liquid will be needed later in recipe.
Combine evaporated milk, coconut milk, 1 cup of reserved ginger-cinnamon liquid, 1 3/4 cups water (enough liquid to make 6 cups total) and salt in large, heavy-duty saucepan.Set aside 1 cup of this mixture. Heat milk mixture in saucepan on high heat until mixture comes to a boil. Add rice; reduce heat to low. Cook for 30 minutes; do not stir.
Stir in sugar, raisins and reserved 1 cup of milk mixture. Cook for an additional 40 minutes to 1 hour, stirring every 10 minutes. (Do not stir in circular motion, but instead bring spoon from edge of pan in folding motion so that bottom of rice mixture ends up on top. This is to avoid the rice from sticking to the bottom of the pan.) When it is ready, mixture will be somewhat soupy but not too liquidy. It will have the consistency of a creamy rice pudding.
Grease two 9-inch pie plates or 13 x 9-inch baking dish. Divide rice mixture between two pie plates. Cool for about 2 hours. Sprinkle with cinnamon. Refrigerate for at least 2 hours. To serve, cut into wedges or squares.

Caribbean Rice Pudding

 

Ingredients: (Caribbean Rice Pudding)

2 cups water
1 cup uncooked medium-grain rice
2 cans (12 fl. oz. each)  Evaporated Milk
1 cinnamon stick
1 lime peel (2 x 1/2-inch), green part only
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup raisins
Ground cinnamon, fresh lime zest

Directions: (Caribbean Rice Pudding)

Combine water and rice in large saucepan. Let stand at room temperature for 2 hours.
Add evaporated milk, cinnamon stick, lime peel and salt to rice mixture; bring to a boil. Reduce heat to medium-low. Stir in sugar and raisins. Continue cooking for 40 to 45 minutes, stirring occasionally until rice is tender and mixture is smooth. (Additional water may be needed if rice is not of desired texture.) Discard cinnamon stick and lime peel. Spoon into dessert cups. Cover; refrigerate for at least 2 hours. Sprinkle with ground cinnamon and lime zest before serving.

Backyard Fun Chocolate Chip Ice Cream

 

 

Ingredients: (Backyard Fun Chocolate Chip Ice Cream)

1 gallon-size plastic food storage bag

Ice cubes

1/3 cup rock salt

1/2 cup Refrigerated Ready-to-Drink Milk Shake or Milk (any flavor)

1 to 2 teaspoons Semi-Sweet Chocolate Mini Morsels

1 pint-size plastic food storage bag

 

Instructions: (Backyard Fun Chocolate Chip Ice Cream)

Fill large bag half full of ice, then add rock salt. Seal the bag.

Place Nesquik and morsels into the small bag; seal. Place the small bag inside the large bag and reseal large bag.

Shake for 3 to 5 minutes or until the mixture is the consistency of soft ice cream. Remove small bag, wipe off the top and then open it carefully. Enjoy!

Rocky Road Cookie Cups

 

 

Ingredients: (Rocky Road Cookie Cups)

1 package (16.5 ounces) Refrigerated Chocolate Chip Cookie Bar Dough

3/4 cup mini marshmallows

1/4 to 1/3 cup Semi-Sweet Chocolate Morsels

1/4 cup chopped nuts or crumbled graham crackers

Instructions: (Rocky Road Cookie Cups)

Preheat oven to 350° F. Grease 24 mini-muffin cups.

Place squares of dough into prepared muffin cups; press down to make a deep well.

Bake for 12 minutes or until edges have set (centers will be soft). While still warm, fill cookie cups with marshmallows, morsels and nuts. Cool completely in pan on wire rack. With tip of butter knife, remove cookie cups from muffin pan