S'MORES ON A STICK

I saw this recipe on FOODBUZZ, wow the kids loved this. It is now on our favorite list. S'MORES ON A STICK Ingredients 1 (10 oz.) package marshmallows 12 ounces dipping chocolate 2 cups graham cracker crumbs Sucker sticks Colored sprinkles or jimmies (optional) Directions Poke a sucker stick into the flat end of each marshmallow, pushing the stick most of the way through. Place graham cracker crumbs (along with sprinkles) in a shallow bowl. Melt chocolate in a double boiler, or in the microwave at 50% power, until smooth. Dip each marshmallow into the chocolate to coat; tapping off excess chocolate. Roll in graham cracker crumbs. Place dipped marshmallows on a cookie sheet lined with wax paper; put marshmallows into the refrigerator to set chocolate, about 15 minutes.

Popcorn Cake

I told you I am a popcorn nut, so try this one it's GREAT

Ingredients

• 4 quarts popped popcorn
• 1 pound candy-coated chocolate pieces
• 1 cup peanuts
• 1/3 cup vegetable oil
• 1/2 cup butter
• 1 pound marshmallows

Directions

1. Mix popcorn, M&Ms, and peanuts in large bowl.
2. Heat oil, butter, and marshmallows in pan until melted. Pour over popcorn and blend together with heavy spoon or hands.
3. Spray Bundt cake pan with vegetable spray. Press mixture lightly into pan and refrigerate until cool.
4. To remove cake from pan, put pan in warm water, then turn upside down until cake comes out.

Bacon Chive Potato Salad

Ingredients

• 2-1/2 pounds small red potatoes
• 1/2 cup real bacon bits
• 1/4 cup minced chives
• 3/4 cup mayonnaise
• 3/4 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges; place in a serving bowl. Add bacon and chives.
• In a small bowl, combine the mayonnaise, mustard, salt and pepper. Spoon over salad; toss to coat. Refrigerate for at least 1 hour before serving. Yield: 8 servings.

Very Very Good!!

Ribs Baby Back

Ingredients

• 4 pounds pork baby back ribs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 teaspoons liquid smoke, divided, optional
• 3/4 cup barbecue sauce
• 1/3 cup honey-Dijon barbecue sauce
• 1/3 cup ketchup
• 1/4 cup honey

Directions

• Cut ribs into serving size pieces; place in a Dutch oven and cover with water. Add salt, pepper and 1 teaspoon liquid smoke if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until ribs are just tender. Do not overcook.
• Meanwhile, combine barbecue sauces, ketchup, honey and remaining liquid smoke if desired. Drain ribs and transfer to grill. Grill, uncovered, over medium heat, basting both sides several times with sauce, for 8-10 minutes or until ribs are tender and well-glazed. Yield: 6 servings.