Make these brownies. Then make s’more.

I don’t generally get my recipes from Faceb00k, but this seemed just too easy. And I needed a dessert. I’ve made them three times now. People love them. I mean LOVE them. And I mean everyone! 

The FB recipe for S’mores Brownies included a video, but I promise, you don’t need it. What you will need is:

  • a 9×13 inch baking pan
  • a box of brownie mix (Be sure to get the kind that makes enough to fill a 9×13 inch pan. My preference is any variety that includes the words rich and fudgy.)
  • about 4 standard sized Hershey Bars… plus extra for eating along the way
  • jumbo marshmallows

Assemble your brownies:

  1. Grease the bottom and sides of the pan. (Use Crisco and not a cooking spray. Trust me on this.)
  2. Mix the brownies according to the package directions.
  3. Pour half the brownie batter in the pan and spread it until the bottom is covered.
  4. Snap the graham crackers in half and layer the squares over the batter. (Don’t put so many in that they’re “wall-to-wall” in your pan. It’ll be too much. Again. Trust me.)
  5. Break the Hershey Bars into sections and layer them over the graham crackers.
  6. Arrange a nice pattern of jumbo marshmallows over the Hershey Bars.
  7. Drizzle the remaining brownie batter over the top.

You should end up with something that looks like this:


Bake the brownies according to the package directions.


Let them cool. Cut into squares. Then serve them and accept accolades for being such an amazing baker.


p.s. There won’t be leftovers.

“The” Cookies

Last weekend, I had a goal of making “the” cookies. My nephew had been asking for them since Thanksgiving, yet Christmas came and went without me finding a chance to bake. I didn’t want to let the boy down, and decided that I would not let the New Year’s weekend pass by without me delivering on my promise to make them. I decided that my Christmas cookies could just as easily be New Year cookies.

On Sunday morning, I went in search of the container of cookie cutters that’s tucked away on a high kitchen cupboard shelf. (They get used but once a year. No sense in taking up valuable and useful space with them!) Once I’d found the container, I rummaged through it. There are a lot of cookie cutters in there for someone who rarely uses them! Can’t help it. Some were inherited from elderly relatives who have passed on and I just can’t bring myself to part with them.

I pushed aside the cutters shaped like Santa Claus, the Christmas tree and stocking, and the star. Finally, I found what I was looking for … a snowflake!

Sunday was a quiet day at our house, so I spent the morning alone in the kitchen, radio on and singing along as I mixed up Jack’s grandmother’s famous recipe. I rolled out the dough and began cutting shapes and placing them on cookie sheets. Soon I had a rotation of pans going in and out of the oven as the doughy cutouts were baked into yummy cookies. Two batches later, I had stacks of cookies, and I was wishing Chesney was home to do her usual job of mixing and coloring the frosting. When she’s home at Christmastime, the cookie decorating is usually her job. I probably wasn’t as creative as my daughter would have been, but the end result wasn’t bad. And upon delivering a dozen of them to the boy, I was met with great happiness!


Everyone seems to love these cookies. I may have to consider making some for Valentine’s Day!

Sugar Cookies

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1/4 teaspoon salt
  • 2 cups flour
  • 1/2 teaspoon baking soda

Mix together the butter, sugar and egg. In a separate bowl, mix salt, flour and baking soda. Then combine all. Roll out, cut into shapes, and bake at 400 degrees Fahrenheit for 8 minutes or so.

Chesney’s Cookie Frosting

  • 3/4 cup powdered sugar
  • 1 tablespoon melted butter
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon lemon juice

Melt butter. Combine and beat all ingredients until smooth. Mix in a few drops of the food coloring of your choice.

Just so you know, one batch of cookies is NOT going to be enough. I always make at least two. And we usually need several batches of frosting to cover all of our cookies. It takes some effort, but the end result is SO worth it!