This is a simple recipe, it's like a cousin to the rice crispie treat, but I am always surprized how many people have never tried it. It's SOOO good, and my kids favorite treat that is quick and easy to whip up.
6 cups miniature marshmallows 1/3 cup corn syrup 6 tablespoons butter 1 1/2 cups milk chocolate chips (I use semi sweet) 1 tsp. vanilla 7 cups graham squares cereal 1 cup miniature marshmallows
Preparation: In a large heavy saucepan over low heat, melt 6 cups of the mini marshmallows, the corn syrup, butter, and 1-1/2 cups of the chocolate chips, stirring constantly. Remove marshmallow mixture from heat and stir in vanilla. Stir cereal into saucepan and gently stir until coated. Stir in remaining 1 cup mini marshmallows, and press into a greased 9" x 13" pan. Cut into bars when cool. Yields 36 bars
I made this dish for Sunday dinner and it was a huge hit! The recipe comes from a food network show called 5 ingredient fix. Simple, tender, moist, and so much flavor!
1/3 cup Dijon mustard 2 teaspoons freshly ground black pepper 1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems 5 large garlic cloves, 2 cloves minced, 3 cloves smashed 2 pork tenderloins, about 1-pound each (mine was a 1.7 lb) 4 slices maple bacon Directions In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Place the mustard mixture with the tenderloins in a plastic baggie. Mush it around to incorporate all ingredients. Marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees F.
Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips. I did not use kitchen twine, I just tucked the bacon under the meat as securely as I could.
Place the roasting pan in the oven and bake for 30 to 40 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 155 degrees F. Since mine was one larger tenderloin (1.7lbs) I cooked it for about 55 minutes. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!