S'mores Monkey Loaf

(picture and original recipe from here)

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Here's a fun, easy treat. It's fun to eat, and fun to make - great for toddlers to help with!

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Ingredients:

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1 loaf frozen Rhodes bread dough (thaw in fridge for a few hours)

1 cup mini chocolate chips

5 whole graham crackers

5 oz unsalted butter, divided

1/2 cup brown sugar

8 oz (weight) mini marshmallows

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Directions:

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Slice the bread into 1/2-3/4 inch slices. Then cut each slice into about four pieces. Sprinkle chocolate chips on the pieces and push them into the dough (you can even fold the dough over onto the chips like little pockets).

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Crush the graham crackers to fine crumbs and roll the pieces of dough to coat them with crumbs (this is the fun part for the kids). Put the pieces in a well-greased loaf pan.

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Melt 4 tbsp butter and the brown sugar in a small saucepan until smooth and golden-brown. Pour the butter/sugar mixture over the dough pieces. Bake at 350 for 30 minutes.

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When the loaf is done, let cool slightly in the pan, then carefully dump onto a plate. While it's cooling, melt the remaining 1 tbsp butter and the marshmallows in a large saucepan. Pour the marshmallow cream over the loaf on the plate, let cool slightly, then dig in!

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Notes:

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I'm sure you could make this with homemade dough - just figure out at what point in the raising process to punch it down and form it into a loaf. You may want to chill it to make it easier to cut and work with.

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You can also double the recipe and put it in a bundt pan (like the picture) for a more traditional-style monkey bread. Mine looked absolutely nothing like the picture - it all fell apart as it was coming out of the pan, and I don't even own a bundt pan - but it was still yummy!

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Also, if you slightly burn the marshmallow cream, your finished product will taste very much like a s'more charred over the campfire, though I don't recommend this method. ;)

Chicken Stroganoff

Seriously, just try this soon. It is comfort food with a delicious, creamy, super-fine restaurant flavor, but you made it yourself without a lot of hassle. My family is in love.

(Original recipe and picture from here, slightly adapted)

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Ingredients

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6 whole boneless, skinless chicken thighs

1 Tbsp paprika

coarse salt and freshly ground pepper

2 Tbsp flour

1 Tbsp oil (plus more as needed)

1/2 medium yellow onion

8 oz mushrooms

3/4 c chicken broth/stock (divided)

1 Tbsp tomato paste

2 small dried bay leaves

1/4 c sour cream

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1 lb egg noodles

optional: fresh parsley for garnish

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Directions:

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Cut the chicken into bite-sized pieces and toss with paprika and salt and pepper. Dust with flour. Heat a medium skillet over medium-high heat. Add the oil, then sear the chicken until browned on all sides, about 7 minutes total. Remove from pan and set aside.

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Dice the onion and slice the mushrooms. Add a little more oil to the pan if needed, then sauté the onions and mushrooms until everything starts to brown and caramelize, about 5 minutes. Deglaze the pan with 1/4 cup of the chicken broth and let sizzle about a minute. Add the rest of the broth, tomato paste, and bay leaves. Stir to combine.

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Return the chicken to the pan and simmer until the chicken is cooked through and the sauce thickens a tad, 5-7 minutes. Stir in the sour cream and cook 2 more minutes. Taste and add salt and pepper to taste.

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In the meantime, boil the egg noodles until they reach all dente. Drain. Serve the stroganoff over noodles and garnish with parsley if desired.