S'Mores Bars

YUM!

S'MORES BARS
From: Bake for the Cure

18 whole graham crackers, crumbled into pieces (or rolled with rolling pin)
2 cups crispy rice cereal
1 cup light Karo syrup
1/3 cup brown sugar
2 Tbsp. butter OR margarine
1/2 tsp. baking soda
1/2 tsp. 100% pure vanilla extract
6 milk chocolate candy bars (Hershey's)
1 pkg. (10 oz) mini marshmallows
1/2 cup mini chocolate chips

Combine crackers with cereal in a large mixing bowl; set aside.

Cook corn syrup and sugar in a saucepan over medium heat 4-5 minutes, stirring occasionally, until mixture comes to a boil just around the edges. Remove from heat; stir in butter, baking soda, and vanilla.

Pour syrup over cereal mixture and stir to coat completely. Transfer to a greased 13 x 9-inch pan; press firmly to level. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.

Bake in a preheated 400° oven for 5-8 minutes, or until marshmallows are puffed and lightly browned. Remove from oven and top with mini chocolate chips.

Refrigerate for 1 hour, until firm; cut into squares. Store in closed container for up to 2 days.
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I wonder what it would be like if you didn't refrigerate these, or maybe just not quite so long. I expect s'mores to be warm, so they were a little different cold. I tried microwaving one to see what it would be like, but it was pretty messy, melting the chocolate bar. (Maybe that's why you refrigerate it.) I'll admit I wasn't as crazy about them right after they came out of the fridge, but I tried one this morning (yes, before 8) and thought it was divine! Not cold, just perfect. It would probably also work to just use a layer of chocolate chips instead of the chocolate bars--probably cheaper. And if you don't like a lot of chocolate, that would be the way to go. These were pretty chocolately. YUM!

Turkey Muffuletta

It's that time of year! This is a great sandwich for a picnic. The flavor is amazing! I used Ciabatta bread in this picture, but it works with a skinnier artisan loaf as well.



TURKEY MUFFULETTA
From: Taste of Home
Yield: 6

1-pound loaf Italian bread
1/3 cup olive oil
3 Tbsp. balsamic vinegar
1 Tbsp. minced fresh basil or 1 tsp. dried basil
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
3/4 pound sliced deli turkey
6 oz. provolone cheese, thinly sliced
1 (7-oz) jar roasted red peppers, drained/sliced (or look below)
1/2 cup sliced pimento olives
1 large tomato, sliced
3 Tbsp. shredded Romano cheese
1 Tbsp. minced fresh oregano or 1 tsp. dried oregano
1/4 tsp. pepper

Cut bread in half lengthwise; carefully hollow out top and bottom, leaving a 1-inch shell. Discard removed bread.

In a small bowl, combine oil, vinegar, basil, garlic, salt, and pepper flakes; brush over cut sides of bread. In the bottom shell, layer turkey, provolone cheese, red peppers, olives, and tomato. Sprinkle with Romano cheese, oregano, and pepper. Replace bread top.

Wrap in plastic wrap; refrigerate for 30 minutes (A MUST FOR FLAVOR!) Cut into slices.
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Roasting your own red peppers is a lot tastier and cheaper than store-bought. Here's what you do:

ROASTED RED PEPPERS:

* Coat eat pepper with 1 tsp. of vegetable oil (not extra-virgin olive oil) with a pastry brush, getting into the folds.
* Arrange peppers on a baking sheet on the highest rack in your oven and broil. Watch carefully so they don't become too scorched.
* When dark spots appear, turn the peppers over. Continue until the whole pepper is scorched.
* Remove the peppers from the oven and place them into a bowl large enough to accommodate them.
* Cover with plastic wrap, making sure to seal completely. This will steam the peppers.
* About 15-20 minutes later, or when they are cool enough to handle, gently peel the skin off of each pepper.
* Then, hold one end of the pepper in one hand and squeeze down the length of the pepper with your other hand. This will remove the membrane and seeds.
* Open with a knife and scrape off any excess.
* Cut into desired pieces.