Memorial Weekend Cooking Bananza

My sister, sister in laws, and my mom have been getting together once a month and having a baking bonanza day. We find recipes online (mostly pinterest) or wherever and we try them out. Some have been complete failures and others have been really good. We thought we would put them on here to let you know what we have tried and liked.
This month we decided to do this for my dad's birthday. It always falls around memorial weekend, so we asked him what his favorite meals were and he gave us a list. We made some from scratch like his favorites spaghetti sauce, cole slaw and pork chops. Those are all pretty basic recipes. Although the cole slaw in my family is just cabbage, vinegar and oil. YUM (No yucky mayo) We got a recipe for the best potato salad from my aunt and if I can get her to write it down I will post it on here.
Then we got some treats off of pinterest and made a bunch! It was an awesome weekend! Happy Birthday Dad!

These are the ones we tried this month...

Peanut Butter Cup S'Mores 

salted Carmel pretzel chocolate chip cookies

S'More Cups

Lemon Meringue Pie

buttermilk blueberry breakfast cake

breakfast casserole

Cinnamon Rolls

Enjoy!

Peanut Butter Cup S'mores

These were so GOOD! I love anything with Reese's peanut butter cups! mmmmm....I got the recipe from melssweetlife.wordpress.com I did double mine and put them in a 9x13 pan, because and 8x8 pan wouldn't last very long with my family!

yield: 16 large/20 small squares
Ingredients

• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup graham cracker crumbs
• 16 peanut butter cups, regular size
• 1 1/2 cups marshmallow fluff

Directions

1. Preheat the oven to 350 degrees. Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray.
2. In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy. Beat in egg and vanilla until combined. Scrape down the sides. With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.
3. Spread 2/3 of the dough on the bottom of the prepared baking dish. Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top. Press the remaining dough on a non-stick surface into the shape of an 8×8 square. Place the square on top of the fluff and press down lightly.
4. Bake for 30 minutes or until the edges just begin to brown. Allow to cool for at least two hours* to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.

*Originally I said the bars needed to cool for 8 hours, but after making them again I’ve realized they’re ready to go after only about 2. I also bet they are DAAANG good straight from the oven

Salted carmel pretzel chocolate chip cookies

If you were there when these came out of the oven you didn't get them! Michelle got the recipe from www.thediaryofdaveswife.com

3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla
2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup milk chocolate chips
1 cup kraft carmel bites
1/2 cup crushed pretzels

preheat oven to 350 degrees

In a mixer with the paddle attatchment mix together butter and sugars until fluffy. Add in egg and vanilla.mix in flour, cornstarch, baking soda, and salt. Stir in chocolate chips, carmel bites, and pretzels.

drop dough onto cookie sheet. Bake for 8-10 minutes. let cool 5 minutes.

Enjoy!

S'More Cups

These s'more cups were so good! Jen got the recipe from texascottage.blogspot.com

7 whole graham crackers (1 cup finely crushed)

1/4 cup powdered sugar

6 tablespoons butter, melted

4 bars (1.55 oz each) milk chocolate candy, divided

12 large marshmallows

Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.
Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups.

Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.
For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.
Each cup has 100 calories and 6 g fat.

Recipe courtesy of Sallie @ texascottage.blogspot.com.



Lemon Meringue Pie

Jen made this dessert for my dad's birthday. It was pretty easy and it was good! She got her recipe from jennysteffens.blogspot.com

Lemon Pie
2 small pies 8" or 1 large 10"

1 pastry crust (store-bought or homemade)
2 cans of sweetened condensed milk
6 egg yolks
1 cup of fresh lemon juice*
1 tablespoon of lemon zest*

Put pastry crust into pie plate. I used a ceramic quiche dish because all of pie tart pans and pie plates are packed!

In a mixing bowl, stir together condensed milk, egg yolks, juice and zest. Mix until combined. Pour into the crust.


Bake at 400 degrees for 12-15 minutes, or until set. Let cool for 30 minutes, then refrigerate.



Swiss Meringue

4 egg whites
1 cup of sugar
1 pinch of cream of tarter

In the top bowl of a double boiler (glass bowl sitting on a sauce pan with simmering water), whisk together egg whites, sugar and cream of tarter. Cook mixture in the double boiler over medium low heat for 3-5 minutes, or until sugar has dissolved. If you rub the mixture between your fingers, you should be able to tell if the sugar has dissolved.

Transfer the mixture to your kitchen aid fitted with the whisk attachment. Whisk on high for 7-10 minutes. The mixture will cool and froth into a thick meringue as it whips. Pile the meringue onto the chilled pie. Toast the tips with a mini torch or put it under your oven broiler for 1-2 minutes.


Buttermilk-Blueberry Breakfast Cake



This was so good you will want to make 2 because it will be gone before you know it! Jen got this receipe from www.alexandracooks.com
Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Breakfast Casserole



This was a fast easy and yummy recipe we made up at the cabin. Jen got this recipe from Bran Appetit.

Makes: 12-18 servings
Ingredients:

• 1/2 – 1 pound sausage
• 1 package crescent rolls
• 1 cup cheddar cheese, shredded
• 5 eggs
• 1/4 cup milk
• 1 Tsp oregano or rosemary
• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

1. Preheat oven to 400 degrees.
2. Place a skillet over medium heat and add the sausage. Break up the sausage as it cooks, letting it brown completely.
3. Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough.
4. Spread the sausage over the dough.
5. Sprinkle the cheese on top of the sausage.
6. In a medium bowl, whisk the eggs with the milk, oregano or rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole.
7. Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.