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

Flipside Pie

20-25 garlic herb flipside pretzel crackers, crushed to crumbs

¼ cup butter, melted

1 cup mayonnaise/salad dressing

¼ cup parmesan cheese

1 tsp horseradish

1 large tomato, sliced

½ large Vidalia onion, chopped

1 small zucchini, sliced

3 slices American cheese

Salt & pepper

Preheat oven to 350º.

Combine the crumbs and butter together and press into the bottom of a greased pie plate.  In a small bowl blend the mayonnaise and salad dressing (you can use all of one or the other, I used equal portions of Duke’s light mayonnaise and light Miracle Whip), parmesan cheese and horse radish and mix well.  Start with a layer of chopped onions, then tomatoes, then zucchini and spoon dollops of sauce over top.  Place one slice of cheese over that and then repeat the layers ending with a little sauce and the last slice of cheese. 

Place in bottom rack of oven and bake at 350º for 30-35 minutes.  Cool slightly before serving.

© Crackerberries 2011