Tuesday, 10 January 2012

All-Day Meatballs, S'mores Bars

Hi everyone!

Tomorrow we are having All-Day Meatballs for dinner. These are done in the crockpot. However, I don't really like cooking meatballs in the crockpot with the sauce. I think it makes them too watery. So, I am going to cook them in the oven first, about 18 minutes at 400. Then I will put the sauce over them and bake a little longer to heat the sauce. On the side we'll be having some spaghetti and green beans. Then sometime this week I'm planning to make S'mores Bars.

All-Day Meatballs
(Cathy Ryan in The New Slow Cooker Cookbook and Saeta)

1 cup milk
3/4 cup toasted oats
3 tablespoons finely chopped onion
1 1/2 teaspoons salt
1 1/2 pounds ground beef
1/4 cup ketchup
1/4 cup mustard
1/4 cup tomato paste
3/4 cup water
3 tablespoons vinegar
2 tablespoons sugar

Combine milk, oats, onion and salt in bowl. Crumble beef over the mixture and combine well. Shape into 1-inch balls and arrange in slow cooker. In another bowl, combine ketchup, mustard, tomato paste, water, vinegar and sugar. Mix well and poor over meatballs. Cover and cook on low for 6-8 hours.

S'mores Bars
Katie (Katiedid) from Baking Blonde blog

1 egg, beaten
1/3 cup butter (no substitutions)
1/2 cup sugar
1 teaspoon vanilla
15 crushed graham crackers (I used 9 rectangular crackers)
1 1/2 cups small marshmallows
3/4 cup milk chocolate chips

Line an 8x8 pan with foil and spray with PAM.
In a medium mixing bowl combine the graham cracker crumbs, 3/4 cup marshmallows and 1/2 cup chocolate chips. Set aside. In a medium sauce pan over medium heat, combine the egg, butter, sugar and vanilla. Cook, stirring constantly until it comes to a full boil. Remove from heat and allow to cool slightly. Pour mixture in bowl with the graham crackers, marshmallows and chocolate chips. Stir to combine. (Marshmallows and chips will melt a bit). Fold in remaining marshmallows and chips. Press mixture into prepared pan.
Cool until set. Remove foil and bars from pan, cut and serve. Store in airtight container either room temp or in fridge (if during warm months).

Katie's Notes: I used 9 whole (rectangular) graham crackers

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