Indoor Smores

8 cups Golden Grahams cereal
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 tablespoons butter or margarine
1 teaspoon vanilla
1 cup miniature marshmallows

Measure cereal into a LARGE bowl. Butter a 9 x 13 pan. In a large microwaveable bowl, add 5 cups marshmallows, the chocolate chips, corn syrup and butter. Microwave uncovered for about 3 minutes, stirring every minute, until melted and smooth when stirred. Stir in vanilla. Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows. Press mixture evenly into pan. I like to use wax paper to press it down in. Let stand at least 1 hour.

Pineapple Upside-Down Cake

I had forgotten about this recipe until someone asked me for it...they had been thinking about this cake for years (I had brought it to a get-together). This cake is so yummy with a caramel sauce - dripping over the cake.

Pineapple Upside-Down Cake 2 tablespoons butter 1/3 cup packed brown sugar 1 8-ounce can pineapple slices, drained and halved 4 maraschino cherries, halved 1 1/3 cups all-purpose flour 2/3 cup granulated sugar 2 teaspoons baking powder 2/3 cup milk 1/4 cup butter, softened 1 egg 1 teaspoon vanilla 1. Melt the 2 tablespoons butter in a 9x1 1/2 inch round cake pan. Stir in brown sugar and 1 tablespoon water. Arrange pineapple and cherries in pan. Set pan aside. (We left pineapple in rings and put cherries in the middle) 2. In a medium mixing bowl stir together flour, sugar, and baking powder. Add milk, the 1/4 cup butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spoon batter over fruit in prepared pan. 3. Bake in a 350 oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool on wire rack for 5 minutes. Loosen from pan; invert onto a plate. Serve warm.

Ginger Creams

Ginger Creams

1 c shortening
1 c brown sugar
3/4 c molasses
3/4 c hot water
2 tsp soda
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
2 eggs
4 c flour

Mix ingredients til well combined. Batter will be very sticky. Bake in oven set to 350 for 10-15 minutes (check after 10 minutes) on a well-greased cookie sheet. Once cool, frost and dip in finely chopped nuts, if desired.

Frosting:
2 c powdered sugar
1 tbsp butter
1 tsp vanilla or orange flavoring or lemon juice

I happened to have some leftover cream cheese frosting, so that is what I used and they were SO GOOD. I plan on trying lemon flavored next time.

Mexican Chicken Casserole

I made this recipe once a long time ago and recently re-discovered it... I had forgotten how good it is! I will post the original recipe - which is nice because it includes low-fat options - with some notes on the changes I made when making it the other night.

Mexican Chicken Casserole

1 cup fat-free, less-sodium chicken broth (I just use 1 bullion cube dissolved in a cup of boiling water)
2 (4.5 oz) cans chopped green chiles, divided
1 3/4 lb skinned, boned chicken breasts
2 tsp olive oil
1 c chopped onion
1 c evaporated skim milk (I used good old 1%)
1 c shredded Monterey Jack cheese (I was out of this so I just left it out and added more cream cheese)
1/4 c tub-style light cream cheese (I used about 4 oz of regular cream cheese)
1 (10 oz) can enchilada sauce
12 (6-in) corn tortillas (I usually only have small flour tortillas on hand, so that's what I use - I only needed about 6)
cooking spray
1/2 c shredded reduced-fat extra sharp cheddar cheese (regular cheddar for us)
1 ounce tortilla chips, crushed - about 6 chips (6?! I crushed a good handful of leftover Cafe Rio chips - YUM)

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 min or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving liquid; cool chicken. Shred meat with two forks and set aside.

Preheat oven to 350 degrees.

Heat oil in a large non-stick skillet over med-high heat. Add 1 can of chiles and onion; saute 3 min or until soft. Add reserved cooking liquid, milk, Jack and cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. (I used a 9" glass cake pan and layered 1 tortilla with the chicken mixture until the chicken was gone, or til I reached the top of the pan.) Sprinkle with cheddar cheese and chips. Bake at 350 for 30 min or until thoroughly heated. Let stand 10 min before serving.