Monday 8/10 Live Blog

National S'mores Day is upon us once again, and we celebrate with a very special recipe you can make indoors (or possibly on your engine block during your next traffic jam). Here are the details from Mary's kitchen, by way of Family Circle:

Ingredients

Crust:
14 whole graham cracker boards, crushed (2-1/4 cups crumbs)
3 tablespoons sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) butter, melted

Brownie:
6 ounces bittersweet chocolate, chopped
3/4 cup (1-1/2 sticks) butter
3 eggs
1-1/4 cups sugar
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons vanilla

Topping:
1 jar (7.5 ounces) marshmallow cream (about 1-1/2 cups)
2 tablespoons milk
1 cup mini chocolate kisses
3 whole graham cracker boards, broken up

Directions

1. Heat oven to 350° F.
2. Crust: Combine the graham cracker crumbs, sugar, salt and melted butter in a small bowl until the dry ingredients are evenly moistened. Transfer the crumb mixture to a 13 x 9 x 2-inch baking pan; press crumb mixture evenly over the bottom of the pan, pressing the crumbs evenly into the corners and along the sides of the pan. Refrigerate the crust until chilled and set.
3. Brownie: Combine the bittersweet chocolate and butter in a microwave-safe glass bowl or glass measuring cup. Heat chocolate mixture in a microwave oven on high until the chocolate and butter are melted, about 1 minute. Stir the chocolate mixture until smooth.
4. With a hand-held electric mixer on medium-high speed, beat together the eggs and sugar in a large bowl until well blended. Reduce the speed to medium. While continuing to beat, gradually add the melted chocolate-butter mixture to the egg mixture; beat until the mixture is smooth, scraping down the side of the bowl occasionally.
5. Stir the flour and salt into the egg mixture. Then stir in the vanilla until smooth. Scrape the brownie mixture into the crust-lined baking pan; smooth the top level with a rubber spatula.
6. Bake in 350° F oven for 30 minutes or until the top is smooth and the center is set when gently pressed with fingertip.
7. Topping: While the brownie layer is baking, whisk together the marshmallow cream and the milk in a small bowl until the mixture is well blended and smooth.
8. Pour the marshmallow topping mixture over the brownie layer in the pan. Spread or tilt the pan to level the topping and cover the brownie layer completely.
9. Sprinkle the mini chocolate kisses evenly over the marshmallow topping. Then scatter the crumbled graham crackers all over the top.
10. Bake in 350° F oven for 3 minutes or until the chocolate kisses are glossy and the marshmallow topping is set. Let cool in the pan on a wire rack. Cut into bars.

The Wisconsin State Fair continues following a weekend of soggy goodness. If the thunderstorms didn't keep you away, the 100 degree heat index might have. Nothing like trying to manipulate chocolate-covered-bacon-on-a-stick while drenched in rain and sweat. We've got more tickets to the fun now through Friday.

Dr. Cass Ingram arrived with tips on how to "flu-proof" your family this fall. Forget the shots says Dr. I, and focus on the miracle of wild oregano?!? Strange, but true. When's the last time you saw Chef Boyardee toss his cookies, hmm? Call 1-866-626-5888 and ask for James for your copy of The Miracle of Wild Oregano.