The Best Parts of Barbecuing

 This is the season for barbecuing. Yet it's not just eating delicious grilled meats and veggies. There's also the fun part of creating sides, the relaxing time spent flipping burgers and dogs or the fun afters of making desserts.

Here's the question of the week - what's your favorite parts? Do you enjoy creating a zingy marinade? Grilling steaks and wings to perfection? what about getting dessert read? Cutting watermelon into decoratative pieces or just sticking marshmallows or a stick to skewer for gooey gooey roasting.My favorite part is creating the fun sides. That's how I came up with my Oriental Cole Slaw. 

Here.'s the recipe

One bag shredded red cabbage slaw.

1/2 cup olive oil 

2-3 tablespoons soy sauce

1 clove garlic finely minced

2 heaping tablespoons of freshly grated ginger

Scallions  - optional

wash the cabbage and put into a big bowl. Finely mince garlic and grate ginger, this last with a microhasp (most grocery stores sell this)> Add garlic and ginger to olive oil. Stir in soy sauce and then pour over the cabbage. Toss until the cabbage shreds are well coated. Add chopped scallions for color and more flavor. Chill for about one hour. before serving. 

One Grill So Many Uses

 There's nothing like an August barbecue. Corn and tomatoes for grilling are in full harvest and there/s still the urge for hamburgers and hot dogs. There's stil time to fire up the grill.

I feel this way thanks to my new grill.

This is the Expert Grill bought on sale today from one of my local Wal-Marts. It was orginally $107 and was on sale for $90. A true bargain. It can grill up to twenty (!!!) burgers on it, perfect for when I have to cook both plant based and meat patties.It also has a cool warming rack perfect for when there are batches of burgers and dogs.Another plus is the serving table with three hooks for barbecuing utensils and a thermometer to let me know the heat of the coals. A fun extra is the bottle opener, perfect for root beer (and maybe a few Coronas). However the best feature is the slide out ash pan for quicker cleaning. I LOVE this grill!!!!

What to make onit? Well, the usual Impossible Burgers and Field vegan hot dogs. I also want to try grilling veggies, like tomatoes, onions and bell peppers. Even though I can't eat corn myself the idea of grilling up Mexican street corn or elotes, slathered with crema sauce and sprinkled with Cotija cheese. I may experiment with making a grilled tomato sauce and savoring its' smoky taste. Then there are the fruits.I love grilled pineapple rings with butter and brown sugar. These make the perfect summer dessert.Peaches are something Im eager to grill along with bananas. Bananas foster will be even better with them grilled. You can also grill figs and melons  along with avocados but I think I'll hold off on them. Should there be s'mores.Maybe but melted and charred marshnallow a day later is a pain to clean. I may get grilling pans, now probably on sale. I can place marshmallows along with produce on these and then just soak in the sink to clean like any other pan.

Happiness is a new grill, especially the Expert Grill. There's still hot weather. There's still time for a good barbecue with yummy foods.

The Empire That Is Gaines

Almost everyone knows Chip and Joanna Gaines.They are the mavericks and mavens behind an empire that covers all aspects of home life. They have furnishings, and design , restaurants and cookbooks. They have made a kingdom out of the ordinary and a following that is legendary. Yet a good portion of the population can relate to them. Their advice , especially when it comes to cooking, is , homey and comforting - just what we need right now.

Julia Moskin, chief writer for the New York Times Food section, explored this American phenomena. For those who love HGTV and home remodeling shows, Chip and Joanna are part of their lives. The couple started out renovating homes on their seven year old show "Fixer Upper", then expanded their Magnolia brand to include everything from cookbooks to house paints. They also have a magazine along with a brand at Target (which does have some nice items- perfect for you or gift giving) that covers a gamut of household needs. They also expanded their food and cooking to cool bakery called Silos built in what else - a silo.Their other restaurant, Magnolia Table features classic Texas farmhouse fare as well as trendy new ideas such as avocado toast.. The last caused a debate between the usually copacetic couple. He thought it was too hip, she thought it would fit in perfectly. It did. Magnolia has a following with a menu fans and food lovers can relate to. There are traditional bacon and biscuit breakfasts alongside freshly squeezed juice blends.

Joanna Gaines also has an interesting background. Her mother is Korean while her father is Lebanese American. The couple met when her father was stationed in South Korea in 1969. They married in Las Vegas in 1972 and settled in Wichita, Kansas where Ms Gaines was born. Her mother Nan, who was 19 when she moved here didn't know much about cooking , even her own kind, and began cooking with ground beef. There was beef Stroganoff and meat sauce. It was only after her mother came did Ms. Gaines finally eat bulgoki and homemade seaweed soup. She tried mandoo, kimchi dumplings when she lived in New York City. She enjoyed being there, working at CBS and sharing food with Korean friends. Yet she wanted to cook the dishes her childhood friends ate. She perfected the recipe s for chocolate chip cookies (which you can buy at Silo) and buttermilk biscuits, Her cookbooks are not as aspirational as they are inspirational. Her recipes in the article are homey  - perfect for now. There are scratch brownies with a peanut butter and marshmallow fudge icing along with sour cream enchiladas. A tasty bake is her kale and bacon hash brown casserole that has both fresh ingredients - kale - and frozen  - hash browns. All of her recipe books have good homey recipes - great for the whole family cooking and eating together.

Chip and Joanna Gaines have an empire. Yet that empire is relateable , with cookbooks that feature comforting and rib sticking dishes. They're what we need right now, both the Gainses and their idea of a cozy home and kitchen.

The Most Decadent S'More

This is s'mores season - although every every season can be considered s'mores season. It's just a gooey toasted marshmallow and milk chocolate on a graham cracker. Imagine if you could improve them? I did and here's the result.

It starts off with graham crackers' but they're Nabisco's chocolate ones.The marshmallows are the Stop & Shop brand. The chocolate has been upgraded from milk chocolate to Lindt's 60 % Dark. This definitely elevated it,giving it a more sophisticated vibe.

The only problem was toasting the marshmallow which I did on the stove burner.

I like the crunchy burnt crust. I have tried evenly toasting it but it just doesn't work on a burner.

It's then plopped on the graham cracker. Layer on the chocolate and second graham cracker.

Bite and enjoy!To me, the combined flavors remind me of a Pinwheel cookie.It is a perfect mix of dark chocolate and sweet marshmallow. You could try a layer of salty caramel for a twist or use shortbread as the base. Get creative.

This is the most decadent s'more you'll ever eat. Try it and see. It really is the best.

Let The Grilling Begin

Despite the cool weather right now, it's the start of grilling season. That means lazy weekends flipping burgers or chilling out  week nights cooking veggies or meats. Are you ready for it? Is the grill cleaned? Are the accoutrements ready for another season?

One of the first questions to ask is my grill still usable? Most grills usually last from two to three years. With the right babying and care their usefulness can be extended to four and sometimes five years. If there is rust, then junk it and start looking for a new one.If you are looking for a new one, do you go the thrifty or splurge route? Keep in mind that the more expensive models are made from stainless steel while the cheaper models are lower grade painted steel that may not have a long life. A few dollars more can make a difference. One of the most popular is Weber's Original Kettle. It fits perfectly in smaller back yards and patios.It can be used as a smoker as well if you're into smoking meats.A trendier idea that's taking hold is using a fire pit for cooking meats.It offers a bit more variety with how to cook food. Griddles and pans can be used along with cast iron meat grates. You can also cook the typical camp fire fare such as hot dogs and marshmallows using skewers. Another thing to consider is what you'll be cooking the most. Will it be steaks and whole veggies?Or chunks of them? If it's the second, then invest in a good pair of metal skewers. These last decades longer than just wooden skewers and can be used season after season.

Once the grill is settled, then look at your outdoor table set. Do you feel like you need a new one? Will it last another season? It should if it spent the fall and winter either in the basement or garage.
For  those who want a new set, then think of Target and Wal-mart for new tables and chairs. These big box stores  are always budget friendly and offer a wide variety of styles. An entire set including umbrella and base can be bought for under three hundred dollars. Your best bet is a metal topped table. A glass one can break along with expanding and contracting during hot and cold days. Wicker sets are always pretty but make sure the one you buy has aluminum frames and the woven material is from a  man made material like recycled plastic.Also consider having matching smaller tables where guests can put their drinks and hors d'ouevres.A nice outdoor table set deserves pretty silverware and plates. Amazon has Cutlerex ,a plastic cutlery set that looks like silverware.  It's a set that can be used over and over and has forty pieces of spoons knives and forks. You could also get stainless steel sets too. As for plates, think melamine which comes in a variety of different fun patterns. Target has so many cute patterns along with white ones that look like paper plates! These are a much better choice than paper ones and plastic utensils.

Get the backyard ready for eating out. It's time for grilling and chilling in the fresh, warm air. Have everything ready for the first barbecue of the season.

Cereal's Other Side

Cereal has always served as THE breakfast food for one hundred and forty years.It's  a great starter for sure, yet cereal can be used in a variety of other recipes, both sweet and savory. It's not just for breakfast  but for lunch, dinner and even snacking.

Every American kid has memories of their mom making Rice Krispies treats. It was our first time in thinking outside the cereal box.Who would think that what we had for breakfast would make an awesome dessert? Even though you can buy these low cal treats, they're super easy to whip up.The basic recipe is melting three tablespoons of butter and one package or about forty marshmallows and melting the two ingredients together in a saucepan. Add six cups of Rice Krispies, mix until cereal is completely coated and pour into a buttered  13 by 9 two inch pan. Wait until completely cooled and cut into squares.  The fun thing about this recipe is that it can be varied. They can made gourmet by increasing the butter to half a cup or one stick. If doing this, then up the amount of cereal by ten cups. Vanilla is added for a richer flavor.  Marshmallow creme can also be used instead of the puffs. Go wild with additions. Most just toss in sprinkles and chocolate chips but there are some who would toss a handful of crumbled bacon into the mix.The recipe isn't exclusively that cereals' You can also make them with Cheerios, Fruity Pebbles and even the diet driven Special K. Any of these can also be turned into holiday shapes.  You can mold them into chocolate dipped footballs for a Super Bowl party or cute red sprinkled laced hearts for Valentine's Day.,

Cereal can have a savory side too.Rice Krispies can easily be used in breading chicken or fish. It's taking one cu and a quarter of coarsely crushed pieces mixed with flour and seasonings such as salt and pepper, dried parsley and a kick of cayenne. You can also use cornflakes - usually one and a half cups for three pounds of various parts. The recipe can either be deep fried or a healthier baked.. The chicken is first dipped into melted margarine first then rolling them into the crumbs. The result is a crunchier texture that works well with the bird. Fish can also be coated in the cereal. It's actually healthier because the coating doesn't absorb as much oil, creating a lighter, less greasier piece. Cormflakes can also be used. Both have to be mixed with flour to get that exact texture or the batter could fall off during frying.Cereal can also be used in other recipes as well.The ancient grain version of Cheerios (this has quinoa and millet along with amaranth) can be turned into a croquette. Asparagus , zucchini,carrots and pepper are added along with goat cheese to the ground up rings. They're then coated in bread crumbs and fried to create a tasty and unusual dinner.

Cereals aren't just for breakfast. They can be turned into savory and sweet meals and desserts everyone will like.  Just think outside the cereal box.

An Ambrosial Cake

One of the best warm weather salads is ambrosia.It's a sweet concoction that usually finds it way to backyard barbecues and picnics. Take it one step further and transform this classic dish into a cake. It then becomes truly worthy of its' name - ambrosial food for the gods.

Melissa Clark wrote about it in her A Good Appetite Column in yesterday's New York Times Food section. I think it would be an excellent end to an Easter dinner, the cake's sweet fluffiness being a great foil to a salty ham and potato salad. Ambrosia, for those not familiar with this American classic, is a sweet salad that can be served before, with or after a meal. It's mostly made during barbecues or family buffets and every family has their own spin on the recipe. It's made with a heavy dose of tropical fruit, some kind of frosting and plenty of flaked coconut.Some go heavy with the  fruit, going  heavy with the orange slices and pineapple chunks along with adding extra banana slices. A few home chefs like the idea of crunch so pecans are thrown in while others turn their ambrosias technicolor with the addition of maraschino cherries Whipped cream is usually blended in but yogurt can be used as well. Of course, there's the flaked coconut that's added in by the cup (or cups).Imagine all this  modified in a cake with a tangy curd filling along with a slug of coconut rum.It's iced in a fluffy meringue and then doused with sweetened coconut flakes.

The ambrosia element is modified. Ms. Clark decided on fewer elements and uses them with a slight difference than from the original recipe. She skips the cloying pineapple and banana but keeps the zingy citrus, going for seedless clementines over mandarins and oranges.She juices them to go into a tangy curd that will be used as the cake's filling. She suggests if you like the pineapple and banana, then add them but only to the filling to get the taste, The flour used is all purpose  and there's only a tablespoon of baking powder added for leavening. It's a rich, eggy cake employing four of them.There's also a stick and a quarter of unsalted butter to give the crumb a  golden color.The filling is again a curd, zested up with clementines and a third of a cup of lemon juice. the filling is butter rich too  with a stick of unsalted butter used .The whites from the filling's yolks can go into making the frosting, a sweet fluff made over a simmering water bath.The frosting has to be immediately put on the cake and then press the coconut flakes on the sides and  top. You can decorate with sliced clementines and strawberries.

Ambrosia cake is the perfect cake to serve on Easter Sunday. It's a rich blend of butter cake, fruit and curd, wrapped in a sweet and light marshmallow coating. Serve this dish  - that's worthy of the gods/

Baking Fever

With the cold weather and new stove I've been gripped by baking fever - and cooking fever as well.It's the baking though, and visions of  cupccakes wth a buttercream puff and loaded pizzas that are doing me in I now know I'm happiest by a hot oven, with mouthwatering aromas swirling about me.

Today it was the Stop and Shop brand cinnamon bums.

I like the  in house brands. To me they're much more flavorful than the national ones and these were no exception. There were a few glitches. It was impossible to get the dough out of the cannister. Unlike the Pilsbury version where you just thwack the canister against the sink, the Stop & Shop ones require peeling the wrapping and twisting the  paper tube  underneath. .It proved to be just a tad messy with the icing packet flying out  and the dough almost falling out. Then the buns themselves were stuck together in a long continuous spiral. They had to be cut and then wrapped in tight circles in a greased cake pan. Another problem was the baking time. The directions said twelve to sixteen minutes or until they're  golden brown. in a 400 degree oven F. It took twenty minutes for them to bake, eight minutes more than recommended. Icing them was easy. It was a small  

bag, no bigger than a turnover and quite easy to handle. The end result was a nice gooey, manageable roll, definitely better than the Cinnebon kind. - without all that gooey cream cheese icing and overdose of cinnamon.

I am not stopping there. It's on to cakes , pizza and cupcakes. I do have to stock up and refill my baking arsenal.Thanks to my previous one that was slightly younger than me agewise, the oven was on the fritz. The days of baking were over. Pans rusted, Gadgets were lost or tossed out. I just ordered an all important cake tester which I don;t have. I had to use a barbecue skewer to see if the buns were baked. Not good. Another package from Amazon will be the Wilton cake decorating kit.. This I am really excited about.  there's nothing more fun that creating buttercream roses and swirls on cakes and cupcakes.My one goal is making a snowball cake. Basically, it's like the Hostess Snoballs, with a devil's food cake coated with marshmallow and coconut.The marshmallow may be too  sweet so maybe a whipped cream icing followed by a coating of coconut flakes.Of course I am also longing to make cupcakes with a Magnolia bakery icing(I even bought all natural food coloring to create pretty Easter egg colored toppings)  and a pizza with all the works, from soy pepperoni , extra sauce, and a crisp , crust.

Baking fever has gripped me.I'm on the verge of creating all sorts of goodies and good stuff. Will it ever end? Hopefully before I hit the next jeans's size .

Bake Sale Gems

Right about now schools and clubs are  planning their first bake sales of the season.These are crucial in bringing in funds for books, equipment and uniforms. To do that , fundraisers need popular along with unique recipes to bring in buyers.The products need to be tasty and tempting to make a bake sale profitable..

Cupcakes are always a big bake sale draw. Who doesn't love a tender little cake with a mound of buttercream icing? Yet they can be boring if done in vanilla with vanilla icing. A fun cupcake means a bought cupcake.  You can still have vanilla cake as the base but have a ball with the icing.If you're good at making buttercream flowers, then add them on top. Kids, especially love roses and they'd appreciate one topping a cake If you're not that artistic, then ice  cake tops like soccer balls and basketballs. This is perfect for any team involved in a bake sale. For cheer leading squads , why not carry the theme over to the treats? Pompoms can be made using paper, toothpicks and a glue gun.Dye the icing in the squad's colors and then match the pompoms to them . Another attention grabber? A riff on the classic Hostess squiggle cupcake. These can be a bit labor intensive to make so enlist another mom or one of the kids to help. The result will be worth it because you can charge a bit more for them.Clever taste combinations will also draw in customers. Think a stout-chocolate cupcake paired with an Irish Cream icing. For real zing try chili pepper cupcakes, an interesting marriage of heat and chocolate, guaranteed to peak interests and bring in cash.

Cookies are another pillar of a bake sale. The chocolate chip kind are always best sellers. Do they need to be tweaked? Just a little. They could be made with whole wheat instead of refined white flour, or instead of walnuts add chopped macadamia nuts for a different spin. Homemade Oreo cookies can be another crowd pleaser. The recipe is an easy one, especially if two people do the assembly. You can also make the filling mint and tint the icing green or pink. Sell them two or three to a bag with a mix of the two flavors. Unusual cookies such as cinnamon swirls and rocky roads will  pique a potential buyer's interest. Cinnamon swirls  again are an easy bake,It's just rolling out the dough, sprinkling a mix of sugar and the spice on it and then rolling the dough into a log. Chill and then cut into slices. You can even vary the spice by using nutmeg.Rocky road cookies are a guaranteed seller. Who wouldn't want a mix of chocolate , marshmallows, walnuts and more chocolate? The recipe is a basic chocolate snap that's topped with mini marshmallows and then popped back into the oven for two to three minutes. This toasts the marshmallows to a golden brown Chopped walnuts are then added and melted dark chocolate is drizzled over the entire cookie. You can even vary the chocolates by also using milk and white chocolate.

Make your bake sale a lucrative one with fun and interesting cupcakes and cookies. The result will be much needed funds for buying the class essentials or the team fundamentals. It starts with not just team spirit but with team creativity.

Smuckers Sundae Side

Everyone hears Smuckers and think jams.That is true.The company does produce a wide and delicious array of jams and jellies but they also have a line of syrups and toppings ranging from the gourmet to All American.All that is needed is ice cream and a spoon and you can create a fun summer sundae. Smuckers was the company behind the hard shell coating on ice cream.This is what you usually get at ice cream chains like Dairy Queen.It starts out as a thin liquid and then hardens to a crunchy shell.This was an instant hit when it went public almost thirty years ago.It's still fun to use.Smuckers now has expanded the flavors from just chocolate to caramel, fudge, pink lemonade rainbow sherbet and root beer.There's even a dark chocolate and pretzel one for a taste of salty and sweet.They are great and different if you're creating a kids cone bar at a summer birthday party.They also have regular syrups too as well as toppings.The company has some fruit ones such as pineapple and strawberry.It also has the jarred toppings which have always been classics.Try the old fashioned butterscotch with their pecan or walnut syrups or layer hot fudge and marshmallow toppings for making a rocky road sundae. Smuckers has a sophisticated side as well.There are gourmet toppings that could also be used on crepes or dessert waffles.I've tried their chocolate coconut which is amazing. It is so rich and thick, it's more like a pudding.It was good with ice cream but it can be used for so many other desserts like a sauce for beignets.The other flavors are salted caramel which would even be good as a spread for brioches and croissants.There is also dark chocolate and hot fudge.You could serve these last two with sliced strawberries or sliced bananas as a spin on a fruit sundae.Smuckers also has the syrups in squeezable microwaveable bottles for a true hot sundae experience.These are in both light and dark chocolate as well as with caramel and butterscotch,.There are also sugar free toppings, both in the fruit and the microwaveable caramel and chocolate.Splenda is used instead of sugar so the taste is still pretty true to the original flavors. Make Smuckers your go to with ice cream this summer.You can make fantastic sundaes and cones.Try a hot fudge sundae or a fruity split. Go sophisticated with their salted caramel or chocolate coconut ladled over a crepe or waffle.Smuckers let's you go wild with creating sweet treats.

Happy Birthday Mallomars!

Not many cookies have the staying power of Mallowmars.Some come and go but these American classics are celebrating over one hundred years of goodness.They are still as they were ,full of marshmallow and chocolate flavor. they makeca tasty snack or tasty dessert. Marshmallow cookies are nothing new.The Danish created the first two hundred years ago.The English made a variation called a teacake.These were a round of shortbread topped with what is known as an Italian meringue,a whipped egg white concoction similar to a marshmallow.The entire sweet was then coated withva thin layer of milk chocolate.In Germany they are made with sweetened egg white foam and enrobed in dark chocolate.German kids love them squished between a bun.Some around the world have the addition of a thin layer of raspberry jam or more sugar added like the Canadian version,Whippets. In the US they've been made as Mallowmars ,and were first baked in Union City, New Jersey.They are a puff of marshmallow stuck on a Graham cracker round.They're coated with rich dark chocolate and sold only from September to March and with good reason.They would melt and make a gooey mess otherwise ,thanks to the hot weather.Not to worry.You can make them at home although the process is labor intensive and does require a lot of equipment.Maybe the best replica is the s,more itself, especially if it's made with dark chocolate squares. Mallowmars have been a special treat for the last 101 years.Enjoy them now with a good hot cup of tea or coffee.They're a great cold weather treat, perfect for a snowy afternoon indoors.

A Healthy, Tasty Easter

Tomorrow is Easter and for all my readers have a good and healthy one. Indulge a little in chocolates (it wouldn;t be the same without them). Don't go too wild on the Peeps or anything too marshmallow-y. Ditto with the jelly beans which are pure refined sugar.

Revel in the greens of the season. This is the start of the asparagus one and every Easter dinner should have a dish of either roasted or baked stalks. They are tasty and a great addition to any table. The same can be said for fennel. Make a tasty and cool fennel salad with a simple lime and olive oil dressing for a fresh Spring flavor. Go easy on the ham and baked beans, They're loaded with salt and also nibble at the cakes and cookies sparingly. Finish with an iced herbal tea to refresh yourself and kick back  to enjoy the pretty clothes and colors.

Have a good Easter and a healthy one too. Eat wisely . Don't gobble up all the sweets. Go for the veggies instead and enjoy and observe the day..

Marshmallows Summer's Fun Treat!

The warm weather is here and with it come marshmallows. They are a fun and great treat, along with being low calorie! Best of all they bring back childhood memories of toasted ones over the campfire or grill! There's nothing like starting an outdoor sleep over or ending an outdoor barbecue with them.

Marshmallows have been around since ancient Egypt. originally used for medicinal purposes The swamp plant, the mallow (hence its' name) was sweetened and added to a honey and nut mix. French confectioners took marshmallow making to a high art during the 19th Century. Individual candy makers took the mallow sap and whipped it with egg whites and rose water for taste. Nowadays the mallow plant is never used in the candy's manufacturing. Instead it's a mix of corn syrup dextrose, gelatin and hot water. Sometimes egg whites are used in artisanal marshmallows. Marshmallow manufacturers like Jet Puffed and Campfire are producing two sizes of the puffs. The average marshmallow is only twenty-five calories

Groceries are selling the candy in full force right now, thanks to the season. There's nothing like two or three charred or toasted puffs to end a barbecue. You can even make them indoors by just toasting them over a burner put on low heat. How you make them is up to you. Most people love a browned, almost crunchy exterior with a hot and gooey middle. This kind is perfect for that summer time treat s'mores. The mallow's heat melts the chocolate to almost a liquid consistency and it almost rebakes the graham cracker. If you want you can buy the super large ones for a really decadent dessert

This is the season for toasted marshmallows and s'mores. Treat yourself and your kids to these time honored treats with a big bag of marshmallows. Then get out those sticks and start toasting!

More S'Mores!!!

This is the time for camping and campfire treats. That means bring out the s'mores. These fun , gooey sweet treats have been a staple of summer since the turn of the last century. Everyone knows them. Everyone loves them. Who doesn't? They're a fun mix of our favorite flavors and foods .


S'mores are as American as apple pie and maybe even better tasting (sorry pie lovers). They just basically toasted marshmallow sandwiched between a square of milk chocolate and two graham crackers. The heat from the marshmallow melts the chocolate to a creamy goodness and it then squishes between the graham crackers. You can also make s'mores in a microwave however you don't get the crispy burned marshmallow coating though. The treat was invented around 1900 with the advent of its' newly mass produced ingredients. The recipe spread from one campsite to another and the name just came about with people asking for more of it. The recipe debuted in the Girl Scout Handbook 1927 edition.

Most people stick with the traditional recipe of plain graham crackers a square of Hershey's milk chocolate and a toasted marshmallow You can create a more decadent version with any dark chocolate and chocolate graham crackers. I've also found out that there are flavored marshmallow./s which come in different flavors like cinnamon and mint along with chocolate (they're called Plush Puffs and you can order them at www.plushpuffs.com) . You can use these to make wickedly tasty s'mores!Another variation is to layer a thin coating of plain or crunchy peanut butter on the graham crackers before adding the chocolate and marshmallow.

Before the summer is out, treat yourself to that hot weather standard, the s'more. You'll be making more and more of them after one bite. They're just a fun snack.

Meet My Peeps

Nothing says Easter like bright sunshine yellow Peeps. Thes emarshmallow shaped chicks have been a staple in many an Easter basket for a long, long time. They represent a fun time, full of innoncnce and freshness. Even if you've outgrown the Easter basket and Sunday best , you're never too old for Peeps.



How were the ppeps hatched. Thank candy maker Sam Born who introduced the sugary chicks as "Just Born" in the early 1910's. They started out as a bright yellow color, gracing Easter baskets and cake tops (you can also put them on a skewer to roast , looks like a mini rotisserie). Now Peeps come in white, pink , green, purple and blue for a more Easter-y festive look. The company expanded to bunny shapes as well and itroudced a chocolate mousse flavor Peep just this Spring



Nowadays you can buy other Peep forms for other major holidays. Halloween has white peep ghosts , orange pumpkins and black cats. Christmas has green marshmallow trees, gingerbread men and peppermint stars and Valentine's Day has pink and white hearts. Still nothing captures our heart s like those blobby big bottomed chicks with their pointy beaks and tiny bead like eyes. You almost want to cuddle one if you didn't feel like eating it!



For all you foodies out there, write in and share your Peeps memories with us. Even if you have ideas for turning them intoa fancy dessert, I'd love to hear from you.

Great Balls Of Popcorn

There's always at least one popcorn ball in every trick or treater's bag. These treats are always a plus and rank right up there with candy cigarettes (see yesterday's blog). They're not only fun to eat but also a fun favor at any Halloween party.

Popcorn balls have been around for about 140 years. They were the number one confection throughout the late 19th and early 20ieth Centuries. People either made them with molasses or bought them from the many popcorn vendors that strolled through America's cities. Sometimes flaked coconut and almonds were added for extra flavor and crunch. The largest popcorn ball was made a century later in 1996. 2000 pounds of corn went into making it.

Popcorn balls are one of the easiest candies to make. You can take your own home popped or store bought kernels, mix them with marshmallow and butter for an easy method or go the more traditional route of cooking molasses corn syrup, vanilla and butter together. I found a cool one on www.popcorn.org. and a more traditional one at
cookie-recipe-club.com
Here they are:

10 cups popped corn
1 (1-lb.) bag miniature marshmallows
1/4 cup (1/2 stick) butter or margarine
1 cup diced dried fruit (papaya, mango or peaches)
1 cup butterscotch chips
Orange food coloring


Place popcorn, fruit and butterscotch chips in large bowl; set aside.
Heat marshmallows and butter in a large saucepan over low heat until melted and smooth. Stir in several drops of food coloring. Pour over popcorn and candy, tossing to coat evenly. Cool 5 minutes.
Grease hands and form into 3-inch balls.
Yield: About 16 balls

Nutritional Information:
(Based on 1 serving)
Total Calories 250; Total Fat 8g; Cholesterol 10mg; Sodium 60mg; Carbohydrate 43g; Fiber 1g; Sugars 31g; Protein 2g

You can omit the fruit if you want or substitute coconut or even chocolate chips.

More traditional popcorn balls

1 cup sugar
1/2 cup light molasses
1/2 cup white corn syrup
1/4 cup water
1/4 tsp. Salt
3 Tbsp. Butter
1 tsp. Vanilla
4 or 5 qt. popped corn (unsalted)


Mix sugar, molasses, syrup, water and salt in 3-quart pan. Cook on medium heat, stirring constantly, until it boils. Boil gently until small amount dropped in cold water forms hard ball (about 260 degrees).

Remove from heat; add butter and vanilla. Stir thoroughly. Pour evenly over popped corn and mix well with wooden spoon.

Form quickly into balls with buttered hands.

Like I said the above recipe is not that difficult but boiling sugar to the hard ball stage can be intimidating to some and it’s certainly dangerous for kiddies.