O'Harbie's Milseog

 

O'Harbie's Milseog

CRUST

1 cup all-purpose flour

¼ cup brown sugar

½ cup toasted chopped walnuts

1 stick butter

Combine ingredients in small bowl and cut in butter until crumbly.  Press into a greased baking 8x11" or 9x13" baking dish.  Bake in pre-heated 350º oven 15-20 minutes, until golden brown.

Cool on wire rack and prepare filling.

FILLING

1 20 oz. can crushed pineapple, drained (reserve liquid)

1 3 oz. pkg. lime gelatin

1 3 oz. pkg. island pineapple gelatin

1½ cup mini marshmallows

4 medium bananas chopped/sliced

1 cup boiling water

2 cups cold water

Dissolve gelatin in 1 cup boiling water, stir in cold water.  Place in freezer to chill about 30 minutes. Once it's thickened, fold in 1 cup marshmallows, bananas and crushed pineapple.  Spoon over cooled crust.  Refrigerated until firm, about 1 hour. 

TOPPING

½ cup sugar

2 Tbsp. flour

2 eggs, slightly beaten

1 cup Cool Whip

1 cup coconut flakes

Food Coloring (if desired)

Combine reserved pineapple juice in small sauce pan with sugar and flour.  Cook and stir over medium heat until thicken and bubbly.  Reduce heat and cook for 2 minutes.  Remove from heat and pour a small amount of sauce into beaten eggs, stirring the eggs constantly. Add egg mixture to pan and bring to a gently boil, cooking for another 2 minutes.

Let cool completely and then fold in Cool Whip.  Spread over gelatin layer and let chill.  Right before serving top with toasted coconut flakes and tinted mini-marshmallows.

***I was going to save this recipe for the blogging challenge but I got thinking this would make a really cool recipe for EASTER... those little green marshmallow could be tinted pink and orange and look like little EASTER eggs.  So I decided to share it today.  It is St. Patrick's Day after all.

Cheers,

Easy S'More Brownies

1 package brownie mix (I used Pillsbury Family Size, Dark Chocolate) 

½ cup chopped pecans

4 whole graham crackers

1 ½ cups mini marshmallows

Preheat oven to 350º

Lightly grease 9x9 baking dish.  Mix brownies according to package instructions and add pecans. 

              

            

Layer baking dish with graham crackers and marshmallows; carefully spread brownie mixture over top.  Be sure to cover all of the marshmallows. 

Bake according to package instructions (30-35 minutes).  Cool, cut and serve.  Great by themselves or with a scoop of vanilla ice cream.

© Crackerberries 2012

S'More Brownies

2 cups whole wheat flour

2 cups sugar

2 eggs

1 tsp baking powder

½ tsp salt

1 cup butter flavored Crisco

1/3 cup unsweetened cocoa powder

½ cup buttermilk

1½ tsp vanilla

1 cup black coffee

6 whole graham crackers

3 cups mini marshmallows

1 cups chocolate and peanut butter morsels

1 cup white chocolate

1 cup peanuts

Preheat oven to 350º.  Grease 13x9x2 brownie pan.  Layer graham crackers in bottom of pan, breaking one or two to fit along the sides (cracks are okay); set aside.  In a medium bowl combine flour, sugar, baking powder and salt; set aside.  In a medium sauce pan, combine Crisco, cocoa and coffee; bring to a boil stirring constantly.  Remove from heat and add mixture to flour, slowly.  Beat with electric mixer on medium until thoroughly combined.  Add eggs, buttermilk, and vanilla and beat on high for one minute.  Pour into prepared pan and bake 25 minutes.    Remove from oven and cover with marshmallows, chocolate/peanut butter morsels, white chocolate and peanuts.  Return to oven for another 10 minutes or until marshmallows are browned and puffy.  Let cool in pan completely before cutting into squares. 

© Crackerberries 2011

My Ooey Gooey Mess

A salty, sweet combination that is nutritious and delicious!

2/3 cup all purpose flour
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
6 Tbsp packed brown sugar
¼ cup butter flavored Crisco (+ 2 tsp water)
2 egg yolks
½ tsp vanilla extract

1½ cup mini marshmallows

1 cup butterscotch morsels
¼ cup light corn syrup
2 Tbsp butter or margarine
1 tsp vanilla extract

1 cup Rice Chex
1 cup honey roasted peanuts



Pre-heat oven to 350º

Combine flour, soda, powder, salt, sugar, Crisco, egg yolks and vanilla in a large mixing bowl. Beat at low speed until crumbly. Press into an ungreased 9½ x 7 inch cookie sheet; bake in preheated 350º oven for 12 minutes or until lightly browned.

Remove from oven and cover with marshmallows; bake 3-4 more minutes until they puff slightly and start to brown. Cool on wire rack.

Combine butterscotch morsels, corn syrup, butter and vanilla in large sauce pan. Cook over low heat, stirring constantly until morsels have melted and mixture is smooth. Stir in peanuts and cereal. Spread mixture over marshmallows and cool completely in pan on wire rack.

For easy clean up and removal from pan, line with parchment paper before baking.

Cut into 12 squares.

© Crackerberries 2009