Cooking Mamas

Tried and True Family Recipes

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Candied Bacon Crackers

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Candied Bacon Crackers

Buttery crackers are topped with smoked bacon and brown sugar to create this yummy, sweet, and savory treat! Perfect for entertaining but beware they’re very addictive and disappear quickly!
Course: Appetizer
Cuisine: American
Servings: 40 crackers

Ingredients

  • 1 pkg. buttery crackers (36-40 rectangle crackers like Townhouse or Club crackers
  • 1 lb. sliced smoked bacon cut into thirds
  • 1 c. dark brown sugar
  • Fresh cracked black pepper to taste
  • Red pepper flakes or cayenne pepper for sprinkling optional

Instructions

  • Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil and place a wire rack over the foil.
  • Align crackers on top of the wire rack. (Leave a little space in between the crackers for the bacon, as it will hang over the edges of the crackers.)
  • Slice the bacon into thirds. Place a piece of cut bacon lengthwise on each cracker.
  • Sprinkle a generous amount of brown sugar on top of the bacon-topped crackers (about 1 heaping teaspoon per cracker). Then lightly sprinkle with black pepper, red pepper flakes or cayenne pepper if using.
  • Bake for 15-20 minutes or until brown sugar melts, and the bacon is crisp. Allow crackers to cool on wire rack before eating.

Peanut Butter Zucchini Cake

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Peanut Butter Zucchini Cake

If you love peanut butter, then this is the cake for you! This rich, dense cake is loaded with peanut butter and zucchini making it super moist, then we drizzled it with peanut butter icing and sprinkled it with chopped nuts to take it over the top, Enjoy!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

PEANUT BUTTER ZUCCHINI CAKE:

  • 1 1/2 c. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. creamy peanut butter
  • 1 c. light brown sugar
  • 1/4 c. buttermilk
  • 1 lg. egg
  • 1 tsp. vanilla extract
  • 1 c. shredded zucchini

PEANUT BUTTER ICING:

  • 1/2 c. creamy peanut butter melted
  • 2 T. confectioners’ sugar
  • 1 T. milk
  • 1/4 c. chopped peanuts optional

Instructions

  • Preheat the oven to 350 degrees. Grease a 9-inch springform pan or 9-inch round cake pan.
  • PEANUT BUTTER ZUCCHINI CAKE: In a medium bowl, whisk together the flour, soda, and salt; set aside.
  • In a large bowl, using an electric hand mixer, beat the peanut butter, brown sugar, buttermilk, egg, and vanilla extract until well combined.
  • Add the dry ingredients to the wet ingredients, beat until just combined. Fold in the shredded zucchini.
  • Spoon the batter into the prepared cake pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean or with a few crumbs on it.
  • Let the cake cool before adding the peanut butter icing and chopped peanuts.
  • PEANUT BUTTER ICING: In a small bowl, whisk the melted peanut butter with confectioners’ sugar and milk until there are no more lumps. Immediately pour into a small zip-top baggie. Snip one corner and drizzle it over the cooled cake and sprinkle with chopped nuts.
  • Refrigerate any leftover cake in an airtight container for up to 3 days.

Jalapeño Popper Zucchini Boats

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Jalapeño Popper Zucchini Boats

A delicious low carb side dish OR appetizer your family and friends are sure to rave about!
Course: Appetizer, Side Dish
Cuisine: American

Ingredients

  • 3 med. zucchini cut in half lengthwise
  • 1 (8 oz.) pkg. cream cheese softened
  • 1 c. shredded pepper jack cheese
  • 1 c. shredded cheddar cheese
  • 2 jalapeños seeded and finely diced
  • 1 clove garlic minced
  • 6 slices bacon cooked and crumbled

Instructions

  • Preheat the oven to 400 degrees.
  • Cut the zucchinis in half lengthwise. Using a small spoon, scrape the seeds out of each zucchini, removing enough so that there is plenty of room for the filling.
  • Place the zucchini in a baking dish or on a rimmed baking sheet and bake for 10 minutes.
  • In a medium bowl, stir together the softened cream cheese, pepper jack cheese, cheddar cheese, jalapenos, garlic, and bacon until combined.
  • Spoon the filling evenly between the zucchini boats. Bake for an additional 10 to 15 minutes depending on the size of your zucchini or until the cheese mixture is soft and melty.
  • Serve as a side dish or cut into bite-size pieces and serve as an appetizer, Enjoy!

Chocolate Zucchini Cupcakes

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Chocolate Zucchini Cupcakes

No one would ever guess these decadent chocolate cupcakes were hiding a vegetable inside!
Course: Dessert
Cuisine: American
Servings: 12 cupcakes

Ingredients

CHOCOLATE ZUCCHINI CUPCAKES:

  • 1 1/2 c. all-purpose flour
  • 3/4 c. granulated sugar
  • 1/4 c. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 zucchinis peeled and shredded, about 1 cup
  • 1/3 c. unsalted butter room temperature
  • 2/3 c milk
  • 1 lg. egg
  • 2 tsp. vanilla extract

CHOCOLATE CREAM CHEESE FROSTING:

  • 4 oz. cream cheese room temperature
  • 1/2 c. unsalted butter room temperature
  • 3 c. confectioners’ sugar
  • 2/3 c. unsweetened cocoa powder
  • 2-3 T. milk as needed
  • Mini chocolate chips for sprinkling, optional

Instructions

  • Preheat the oven to 350 degrees. Line a 12-count standard cupcake tin with paper liners.; set aside.
  • CHOCOLATE ZUCCHINI CUPCAKES: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt; set aside.
  • In a large bowl, using an electric hand mixer, beat the zucchini, butter, milk, egg, and vanilla on low-to-medium speed until combined.
  • Add the dry ingredients to the wet ingredients; beat until just combined (do not over-mix).
  • Using an ice cream scoop, evenly fill the prepared liners with batter.
  • Bake for 20-25 minutes, until a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and cool on a cooling rack or counter.
  • Once cooled frost or pipe with Chocolate Cream Cheese Frosting below and sprinkle with mini chocolate chips if desired. (Here, I've piped the cupcakes with rosettes.)
  • CHOCOLATE CREAM CHEESE FROSTING: In a large bowl, using a hand mixer, beat the softened cream cheese and butter together until creamy.
  • With the mixer on low, slowly add in the confectioners’ sugar, cocoa powder, and milk.
  • Gradually increase speed and beat until the frosting is smooth and creamy. If the frosting is too thin, add cornstarch, 1 tablespoon at a time, until the frosting thickens. If the frosting is too thick, add in milk, 1 tablespoon at a time, until the frosting reaches the desired consistency.

Summer Squash Pizza with Goat Cheese and Walnuts

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Summer Squash Pizza with Goat Cheese and Walnuts

Thin crust pizza topped with zucchini, yellow squash, onions, fresh herbs, shredded mozzarella, goat cheese, and toasted walnuts, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 T. extra virgin olive oil plus more for drizzling
  • 1 clove garlic minced
  • All-purpose flour for dusting
  • 8 oz. store-bought fresh refrigerated pizza dough or homemade pizza dough
  • 1 pinch crushed red pepper
  • salt and freshly ground black pepper
  • 1/2 sm. onion thinly sliced
  • 1/4 c. shredded part-skim-milk mozzarella cheese
  • 1 tsp. fresh thyme leaves plus more for sprinkling
  • 1/4 lb. thinly sliced zucchini and yellow squash (I use a mandoline)
  • 2 oz. garlic and herb goat cheese crumbled
  • 2 T. chopped toasted walnuts

Instructions

  • Preheat the oven to 500 degrees. Preheat a pizza stone if you have one.
  • In a small bowl, combine 1 tablespoon of olive oil with the minced garlic; set aside.
  • On a lightly floured work surface, roll out the dough to form a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel or pizza pan if you don't have a pizza peel.
  • Leaving a 1/2-inch border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt, and black pepper.
  • Scatter the onion slices over the round and top with the mozzarella cheese and fresh thyme.
  • Arrange the zucchini and yellow squash slices on top in a single layer, overlapping them slightly. Dot with the crumbled goat cheese.
  • Slide the pizza onto the hot stone or place your pizza pan in the oven and bake for about 5-7 minutes, until the bottom is crisp, and the squash is slightly browned (watch carefully).
  • Transfer the pizza to a cooling rack or work surface. Drizzle the pizza with olive oil and sprinkle with walnuts and more fresh thyme leaves. Cut into wedges and serve.

Zucchini Bars with Caramel Frosting

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5 from 1 vote

Zucchini Bars with Caramel Frosting

These decadent dessert bars topped with caramel frosting are always a big hit and a great way to use up your summer squash, Enjoy!
Servings: 16

Ingredients

ZUCCHINI BARS:

  • 2 lg. eggs
  • 12 T. unsalted butter melted
  • 1/2 c. granulated sugar
  • 3/4 c. light brown sugar
  • 1/2 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 tsp. vanilla extract
  • 1 1/2 c. all-purpose flour
  • 3/4 tsp. baking soda
  • 1 1/2 c. shredded zucchini
  • 1 c. pecans chopped

CARAMEL FROSTING:

  • 4 T. unsalted butter
  • 1/2 c. brown sugar
  • 2 T. milk or cream
  • 1 pinch salt
  • 1 1/2 c. confectioners’ sugar

Instructions

  • Preheat the oven to 350 degrees and butter a 9x9x2-inch baking pan. Line with parchment paper for easy removal.
  • ZUCCHINI BARS: In a large mixing bowl, using a hand mixer, beat the eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract until combined.
  • In a medium bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet ingredients, beat until just combined.
  • Fold in the shredded zucchini and chopped pecans. Spread the batter into your prepared baking pan and bake for about 35-45 minutes until risen.
  • Allow the cake to partially cool while you make the frosting. (I like to pour the frosting on the cake while it's still a bit warm for easier spreading.)
  • CARAMEL FROSTING: In a small saucepan, combine the butter, brown sugar, milk, and salt. Bring to a boil over medium heat. When it begins to boil, remove it from the heat.
  • Whisk in the confectioners’ sugar until the frosting is smooth; pour it over the cake. Spread it quickly, the frosting begins to set almost immediately.
  • Allow the frosting to cool before slicing into bars, enjoy!

Sauteed Zucchini and Mushrooms

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Sauteed Zucchini and Mushrooms

A healthy, low-carb, side dish that comes together quickly!
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 1 T. olive oil
  • 3 T. butter divided
  • 2 sm. sm. zucchinis thinly sliced, then cut into half moons
  • Salt and pepper to taste
  • 1 sm. yellow onion finely diced
  • 1 lb. sm. button mushrooms cleaned with a paper towel
  • 3 to 4 cloves garlic minced
  • 1 tsp. chopped fresh oregano
  • 1 tsp. chopped fresh thyme
  • 1/4 c. vegetable broth
  • Grated parmesan cheese for garnish
  • Chopped fresh parsley for garnish

Instructions

  • In a large skillet, heat olive oil and 1/2-tablespoon butter over medium-high heat. Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork tender. Remove the zucchini from the skillet and set aside. If there's any liquid left in the skillet, wipe it out.
  • Return the skillet to the burner and add the remaining butter; melt butter over medium-high heat. Stir in the onions and cook for 2 minutes, or until just softened. Add the mushrooms and cook for 5 to 7 minutes or until tender and nicely browned, stirring occasionally.
  • Stir in garlic and herbs; cook for 20 seconds.
  • Return the zucchini to the skillet and stir with the mushrooms; cook for 1 minute, or until heated through.
  • Add the vegetable broth and cook for 2 minutes; season with salt and pepper to taste.
  • Remove the skillet from the heat. Sprinkle with parmesan cheese and fresh chopped parsley; serve and enjoy!

Cheesy Zucchini Rice

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Cheesy Zucchini Rice

This insanely delicious side dish pairs well with any meal!
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 2 c. chicken or vegetable broth
  • 1 c. long grain or Jasmine rice
  • 2 1/2 c. shredded zucchini 2 small or 1 medium
  • 2 T. butter
  • 1/2 c. shredded sharp cheddar cheese
  • 1/4 tsp. kosher salt to taste
  • 1/4 tsp. freshly ground black pepper to taste
  • 1 T. chopped fresh Italian parsley

Instructions

  • In a saucepan, over medium-high heat, add the broth and the rice; bring to a boil. Reduce the heat to a simmer and cover with a lid. Cook for 14-16 minutes, until the liquid has been absorbed and the rice is tender.
  • Remove from the heat and stir in the shredded zucchini and the butter. Stir in the cheddar cheese and cover with a lid for 2-3 minutes, until the cheese has melted.
  • Season with salt and pepper to taste.

Italian Chopped Salad Sandwich

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Italian Chopped Salad Sandwich

This was so much fun to make! Simply chop everything together on one board and you end up with a great Italian sandwich!
Course: Entrée
Cuisine: American, Italian
Servings: 4

Ingredients

  • 4 hoagie rolls

SALAD:

  • 2 c. shredded iceberg lettuce
  • 6 slices deli ham
  • 6 slices deli salami
  • 6 slices deli pepperoni
  • 6 slices deli provolone cheese
  • 6 slices tomato
  • 1/4 c. sliced pepperoncini peppers or tamed pickled jalapenos
  • 1/4 c. thinly sliced red onions
  • 1/4 c. sliced black olives

DRESSING:

  • 1/4 c. mayonnaise
  • 3 T. olive oil
  • 3 T. red wine vinegar
  • 1 T. dried Italian seasoning
  • Salt and pepper to taste

Instructions

  • SALAD: On a large cutting board, begin layering the lettuce, meats, and cheese, followed by the tomatoes, peppers, onions, and olives. Using a sharp knife, chop everything together making sure it’s well combined.
  • DRESSING: Top the salad with mayonnaise, olive oil, red wine vinegar, and Italian seasoning; season with salt and pepper to taste. Chop one more time to incorporate.
  • Scoop piles of this delicious chopped salad into hoagie rolls and serve. Enjoy!

Breakfast Banana Splits

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Breakfast Banana Splits

Here’s a healthy breakfast idea sure to brighten everyone’s day! Banana splits made with sliced bananas, Greek yogurt, fresh berries, and granola, Enjoy!
Course: Breakfast
Cuisine: American
Servings: 1
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

  • 1 c. Greek vanilla yogurt strained
  • 1 banana split in half lengthwise
  • 1/4 c. fresh blueberries
  • 1/4 c. fresh blackberries
  • 1/4 c. fresh raspberries
  • 1/4 c. granola
  • Sliced almonds optional
  • Honey for drizzling, optional
  • Mint for garnish, optional

Instructions

  • Slice the banana in half lengthwise and place in a sundae dish or bowl.
  • Dollop the yogurt in between the banana halves.
  • Top with fresh fruit, granola, and almonds. Drizzle with honey, and garnish with mint, if using. Enjoy!

Smash Burger Tacos

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Smash Burger Tacos

This delicious mashup went viral all-over social media. These smashed burgers topped with melty cheese, lettuce, pickles, onions, and secret sauce, folded in crispy flour tortilla shells are simply amazing. They’re perfect for a summer cookout with family and friends or a quick weeknight meal, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

SECRET SAUCE:

  • 1/4 c. mayonnaise
  • 1 T. ketchup
  • 1 tsp. mustard
  • 1 T. sweet relish or finely diced sweet pickles
  • 1/2 tsp. hot sauce

SMASHED CHEESEBURGERS:

  • 1 lb. 80/20 ground beef
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 4 (6-inch) flour tortillas

TOPPINGS:

  • 4 slices American cheese
  • 1 c. shredded iceberg lettuce
  • 1/4 c. diced onion
  • 12 sweet pickle chips
  • Secret Sauce for drizzling

Instructions

  • SECRET SAUCE: In a small bowl, whisk together all ingredients until well combined. Cover and refrigerate until ready to serve.
  • Prep the toppings before you begin. Open the cheese, shred the lettuce, dice the onions, and drain the pickles. (These smash burger tacos cook quickly.)
  • Preheat your griddle or cast-iron skillet over medium-high heat.
  • SMASHED BURGERS: Divide the ground beef into 4 loose portions and place them in mounds on the hot griddle or skillet (depending on the size of your griddle or skillet you may want to do this one at a time). Season each mound with salt and pepper. Place a tortilla on top of each mound and press down with a burger press, heavy pan, or spatula to flatten the beef into the shape and size of the tortilla and cook for 2-3 minutes. (Note: The burgers are very thin and won’t take long to cook.)
  • Flip each burger over with a large spatula and top with cheese. Cook until the cheese is melted, and the tortilla is golden brown and crispy, about 2 minutes more.
  • Immediately top each taco with lettuce, onions, and pickles (or your favorite toppings) then drizzle with the secret sauce. Fold in half like a taco and devour!

Notes

Smash burger tacos should be eaten immediately after they are cooked, while the meat is hot and the shells are crispy.

Walking Strawberry Pretzel Salad

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Walking Strawberry Pretzel Salad

A fun handheld version of your favorite dessert salad, made with cheesecake pudding, strawberry jello, fresh strawberries, pretzels, and whipped cream, Enjoy!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

STRAWBERRY JELLO:

  • 1 (3 oz.) box strawberry gelatin mix (such as Jell-O)
  • 1 c. boiling water
  • 1 c. ice cold water
  • 4 lg. fresh strawberries diced

CHEESECAKE PUDDING:

  • 1 (3.4 oz.) box instant cheesecake or vanilla pudding mix (not “cook & serve”)
  • 2 c. cold milk

PRETZELS:

  • 12 (0.92 oz.) bags mini pretzels divided

GARNISHES:

  • Whipped cream or spray cream for topping
  • 4 Strawberries cut in half for garnish
  • Mini pretzels
  • Crushed pretzels

Instructions

  • STRAWBERRY JELLO: In a large bowl, pour boiling water over the gelatin mix. Whisk for 2 minutes until completely dissolved. Stir in ice-cold water. Add diced strawberries; stir to combine. Refrigerate for 3-4 hours or until set. Once set, stir it up so you can easily spoon it into the bags.
  • CHEESECAKE PUDDING: In a large bowl, whisk together the pudding mix and milk for 2 minutes until thickened. Place in the refrigerator for 5 minutes to set or until ready to serve.
  • PRETZELS: Cut open the top of each pretzel bag. Remove a couple of pretzels from each bag to use as a garnish and crush.
  • Gently squeeze each bag to crush the pretzels into smaller pieces. Fold down the tops of the bags about 1 inch. Set the bags upright into a basket or casserole dish (or have each person hold their own bag) so the bags can be propped up.
  • TO ASSEMBLE: Evenly divide the pudding among the bags. Evenly divide the strawberry gelatin among the bags.
  • GARNISHES: Top with a dollop of whipped cream, a fresh strawberry slice, a mini pretzel, and/or crushed pretzels if desired.

Notes

You could also set up a dessert bar so your guests can assemble their own dessert bags. Serve with disposable spoons for easy cleanup.

Wedge Salad Charcuterie Board

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Wedge Salad Charcuterie Board

A wedge salad board is a fun and festive way to serve a crowd!
Course: Salad
Cuisine: American
Servings: 8

Ingredients

  • 4 lg. boiled eggs more for decorating, optional
  • 8 slices bacon cooked crisp and chopped
  • 2 heads iceberg lettuce cored and rinsed
  • 1 lg. tomato seeded and diced
  • 2 scallions thinly sliced
  • 1 1/2 c. blue cheese dressing
  • 4 oz. blue cheese crumbled
  • Freshly grated black pepper for serving

Instructions

  • EGGS: Gently place the eggs in a saucepan. Cover with cold water about an inch higher than the eggs. Bring to a boil. Remove from the heat, cover the saucepan with a lid, and let sit for 10 minutes. Drain the hot water and immediately cover with cold water to stop the cooking. Peel the eggs when cool enough to handle. Dice the eggs. Keep refrigerated until ready to serve.
  • BACON: Preheat the oven to 400 degrees Line a rimmed baking sheet with foil or parchment paper. Lay the bacon slices side-by-side on the baking sheet.
  • Cook the bacon for 15-20 minutes or until it's reached the desired crispiness. Make sure to check on it after 12-15 minutes, as some ovens cook faster. Remove the baking sheet from the oven; using tongs transfer the bacon to a paper towel-lined plate.
  • LETTUCE WEDGES: Remove the core from both heads of lettuce. Rinse under cold water, shake well, and pat dry. Cut both heads of lettuce into 4 equal portions for a total of 8 wedges and place them around your board.
  • TO ASSEMBLE: Just before serving, drizzle each wedge with blue cheese dressing, then garnish with chopped eggs, bacon, tomato, scallions, and blue cheese crumbles. Place a small bowl or pitcher of dressing topped with more blue cheese crumbles in the center of the board and serve.
  • To allow guests to serve themselves simply put all the toppings in small bowls and place them around the board, Enjoy!

Notes

I chopped up the outside lettuce leaves and used them as a bed for the charcuterie board!

Magnolia Bakery’s Banana Pudding

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Magnolia Bakery’s Banana Pudding

Creamy vanilla pudding, bananas, and Nilla wafers in every bite!
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

  • 1 (14 oz.) can sweetened condensed milk
  • 1 1/2 c. ice-cold water
  • 1 (5.1 oz.) box Jell-O instant vanilla pudding mix
  • 3 c. heavy cream
  • 4 to 5 ripe bananas sliced
  • 1 (11 oz.) box Nilla Wafers

Instructions

  • In a large bowl, whisk or beat together the milk and ice-cold water until well combined. Add the pudding mix, beat until there are no lumps and the mixture is smooth about 2 minutes. Cover the bowl and refrigerate it for at least an hour or overnight.
  • In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form; be careful not to overwhip. With the mixer running on low speed, add the pudding to the whipped cream large spoonfuls at a time, mixing until blended and no streaks remain.
  • Spread a quarter of the pudding over the bottom of a trifle bowl or 4 to 5-quart glass bowl. Add a layer of vanilla wafers and enough sliced bananas on top to cover them. Repeat twice sealing in the cookies and bananas.
  • To finish, add one final layer of pudding and any additional bananas, cookies, and cookie crumbs for decorating the top.
  • Cover the bowl tightly with plastic wrap and refrigerate it for four to six hours. Pudding is best served within 12-24 hours.

Notes

This banana pudding can be served in jars too. Once the pudding has set in the trifle bowl, simply scoop it into jars and top it with more bananas, cookies, and cookie crumbs!

Fruity Pebbles Treats

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Fruity Pebbles Treats

These soft and chewy no-bake bars are made with only 3 ingredients, colorful Fruity Pebbles cereal, mini marshmallows, and butter. For chocolate treats, use Cocoa Pebbles!
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

  • 4 T. salted butter
  • 10 oz. mini marshmallows plus 1/2 cup, optional
  • 6 c. Fruity Pebbles cereal

Instructions

  • Grease an 8x8x2-inch baking dish with butter or nonstick cooking spray and set aside.
  • In a Dutch oven over medium heat, slowly melt the butter. Don't let the butter bubble or burn.
  • With a rubber spatula, stir the marshmallows into the melted butter. Stir gently just until the marshmallows melt. Remove the pan from the heat before they completely melt and begin to bubble.
  • Immediately stir in the Fruity Pebbles cereal; mix until combined. Add in the additional 1/2 cup mini marshmallows (if desired) and stir again until incorporated.
  • With buttered hands, evenly press the mixture into the bottom of the prepared baking dish; let set for about one hour before cutting into bars.
  • Serve and enjoy!

Notes

If you want thinner bars, use a 9×13-inch pan instead.
For a chocolaty version, try Cocoa Pebbles!

Corn on the Cob 3-Ways

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Corn on the Cob 3-Ways

Whether you boil, grill, or microwave, corn on the cob is a delicious summer treat, Enjoy!
Course: Side Dish
Cuisine: American

Ingredients

BOIL:

  • 6-8 ears corn husk and silk removed
  • unsalted butter softened
  • salt and pepper to taste
  • seasonings of choice

GRILL:

  • 4-6 ears corn do not remove husk and silk
  • unsalted butter softened
  • salt and pepper to taste
  • seasonings of choice

MIROWAVE:

  • 1-4 ears corn do not remove husk and silk
  • unsalted butter softened
  • salt and pepper to taste
  • seasonings of choice

Instructions

  • BOIL: In a large Dutch oven, bring 4 quarts of water to a boil. Add 6-8 ears of corn to the water, cover, and turn off the heat. Let stand for at least 10 minutes or up to 30 minutes.
  • Transfer corn to a large platter and serve immediately, topped with butter, salt, pepper, or your favorite seasoning.
  • GRILL: Whether using gas or charcoal, prepare your grill for direct high heat. You know the grill is hot enough when you can only hold your hand above the grill for 1 second.
  • Place the corn in its husk (the husk will protect the corn from burning and drying out while grilling) on the hot grill. Cover the grill. Turn the corn occasionally, until the husks are completely blackened and charred on all sides, about 15-20 minutes.
  • Using tongs, carefully remove the corn from the grill to a rimmed baking sheet. Let sit for 5 minutes or until cool enough to handle. Remove the charred husks and silk from the corn. You may want to use a towel or oven mitts to protect your hands as you peel off the husks. Smear with butter and top with your favorite seasonings!
  • MICROWAVE: Place one ear of corn in the microwave, do not remove the husk. Microwave on HIGH for 4 minutes. Add 2 minutes for each additional ear of corn. Depending on your microwave and the size of your corn the cooking time may vary. Do not cook more than 4 at a time. I prefer to cook them one at a time!
  • Use a kitchen towel or oven mitts to remove the corn from the microwave. On a cutting board, cut about an inch off the stem end. Don’t cut the end with the silk showing.
  • Now, grab the other end of the corn with the silk showing, and simply pull off the husk and silk, it should slide off easily. Slather with butter and top with your favorite seasonings!

Spatchcock Chicken

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Spatchcock Chicken

Spatchcocking aka butterflying simply means to remove the backbone and lay the bird flat. This roasting method is the quickest way to cook a whole bird. It ensures even cooking and produces the most tender chicken with extra crispy skin you will ever have!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

Instructions

  • Remove the giblets from the chicken cavity. Using kitchen shears cut along both sides of the backbone; discard the backbone or save it for chicken stock.
  • Place the chicken cut-side down. Firmly press between the two breasts with the palm of your hand to flatten the chicken (you will hear a pop).
  • Pat dry the chicken with paper towels. Liberally season all sides of the chicken with dry rub.
  • Preheat an outdoor grill to medium-high or set up for indirect heat.
  • Grill the chicken, breast side down, covered with vent open, until nicely charred, about 10 to 15 minutes. Flip the chicken and cook for 30 minutes more. Flip again and brush with BBQ sauce; grill until the internal temperature reaches 160-165 degrees in the thickest part of the breast, about 5 minutes more.
  • Transfer the chicken to a cutting board. Loosely cover with foil and let rest for 10 minutes before cutting and serving.
  • Serve chicken at the table with extra BBQ sauce.

Grilled Brats

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Grilled Brats

Parboiling your brats before grilling ensures they are cooked evenly throughout, Enjoy!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 6 Brats any flavor

Instructions

  • Place the brats in a large pot and cover them with water. The pot should not be more than half full.
  • Bring the water and brats to a boil and then reduce the heat to a simmer. Let simmer for 10 minutes. (Note: You can boil and simmer the brats on the stovetop or outside over a grill.)
  • STOVETOP: After parboiling, drain the liquid, and return the brats to the pot. Cook over medium heat for 2-4 minutes per side until the casing is browned.
  • OUTDOOR GRILL: Alternately, you can grill them outdoors over medium direct heat. Be careful to not put the sausages over anything higher than medium heat to avoid having the casings crack open. Cook for 2-4 minutes per side until the casing is browned.
  • Once brats are browned, they are ready to eat. Remove from the grill, let cool, and serve with your favorite fixings. Enjoy!