Smore Cups

We made these for FHE this week sooo yummy! They're almost too cute to eat:)

7 whole graham crackers (1 cup finely crushed)
1/4 cup powdered sugar
6 tablespoons butter, melted
4 bars (1.55 oz each) milk chocolate candy, divided
12 large marshmallows

Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl. Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely. Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand until set.

Orange Creamsicle Fruit Dip Recipe

I bought a big container of strawberries at Sam's so made this dip...it is so creamy and good!

Ingredients:
1 (8 oz) package of cream cheese, softened
1 (7-8 oz) jar of marshmallow creme
1/4 cup fresh orange juice (I was able to get 1/4 cup out of a medium-sized orange)
2 tsp orange zest (I used the same orange that I used for the juice)
1/4 tsp vanilla Fresh fruit for dipping (strawberries, bananas, grapes, melon, cantaloupe, pineapple, etc)

Directions: Beat cream cheese and marshmallow creme together. Add juice, vanilla, and orange peel. Mix together and chill until serving.

Chicken Fried Chicken

Chad loved this. The only gravy he'll eat is country gravy:)

4 skinned and boned chicken breasts
1 tsp salt 2 tsp freshly ground black pepper
1 sleeve saltine crackers, crushed
1 cup all-purpose flour
1/2 tsp baking powder
1/2 cup milk
2 large eggs
oil

Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with half of the salt and pepper. Set aside. Combine cracker crumbs, flour, baking powder, remaining salt and pepper. Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Over medium high heat (more on the high side) fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a cookie sheet. Keep chicken warm in a 225° oven.

Country Gravy
1/3 - cup flour
2 - 3 tablespoons pan drippings
3 cups milk
salt and pepper to taste

Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste. Slowly add the milk whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up.