Sweet Potatoes with Marshmallows

So my mom has for years doggedly professed her hatred for sweet potatoes... something stemming from a bad episode when she was a child... At any rate, she ate these and allowed she indeed liked them. (recipe found on Pioneer Woman's Tasty Kitchen, then tweaked a bit)

4 medium sweet potatoes
1 teaspoon cinnamon
1 teaspoon ground all-spice
½ teaspoon nutmeg
1 can sweetened condensed milk
1 egg
3 Tablespoons butter
marshmallows

Boil sweet potatoes in salted water until tender; about 30 minutes. Drain potatoes and slip off skins.

Preheat oven to 350°F.

Mix all ingredients with mixer, including potatoes.

Cook for 25 minutes, cover with marshmallows if desired, and cook until mallows are browned and melted (about 5 minutes).

S'mores Brownies

8-10 graham crackers
1 box fudge brownie mix
3 cups miniature marshmallows
1 cup semi-sweet chocolate chips

Place graham crackers (cut to fit) in a single layer on the bottom of a greased 9x13 pan (line the pan with foil to easily remove the brownies and cut them into squares). Prepare brownie mix according to package directions, then pour the batter over the graham crackers. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Remove the pan from the oven and top with the marshmallows and chocolate chips. Return the pan to the oven for 3 more minutes. Remove from oven and cool before cutting into squares.

Cookies and Cream Rice Crispy Treats

4 Tablespoons Butter
4 Cups mini marshmallows
8 Cups rice crispy cereal
8 oz bag mini Oreo cookies

½ Cup chocolate chips, melted

Place butter and marshmallows into a large microwavable bowl. Microwave for a few minutes until marshmallows puff up nice and large. Remove and stir in cereal and Oreos. Pour into a large 9x13 inch baking dish. With the back of a large spoon that's sprayed with cooking spray press and smooth treats. Drizzle melted chocolate over top and let cool. Cut into squares.

Vanishing Breakfast Rolls

2 packages Refridgerated Biscuits (10 rolls per pack)
large marshmallows
3 Tablespoons butter, melted
Cinnamon & Sugar mix (½ cup sugar to ½ tsp cinnamon)

Separate biscuits and smash down with the palm of your hand. If you have big marshmallows you are ready to roll marshmallow in butter, then into cinnamon & sugar. Place one covered marshmallow on each flattened biscuit and wrap biscuit around; pinch to seal. Place in sprayed cupcake pan seam side down and bake according to biscuit package directions. Bake for 8-10 minutes or until lightly brown on top. Cool in pan for 5 minutes and serve.

Puffy Banana Peanut Butter Cup Sweet Grilled Sandwich

adapted from Picky Palate

2 slices bread
¼ Cup creamy peanut butter
½ banana, cut into thin slices
10-12 mini marshmallows
1 Reeses Peanut Butter Cup, normal size
2 Tablespoons soft butter
Powdered sugar to sprinkle on top

1. Spread peanut butter onto both sides of bread. Lay banana slices over one piece of bread and marshmallows over the other piece, pressing down gently. Break apart the Peanut Butter cup and evenly place in between marshmallows. Carefully lay the bread with banana over the marshmallow side and press gently. Spread butter onto both sides of bread and cook both sides in a medium skillet over medium low heat until golden brown and marshmallows are warm and slightly melted.
2. Let cool for 5-7 minutes before slicing. Sprinkle both sides with powdered sugar and serve warm.

Puffy Peanut Butter Cup and Cheesecake Swirled Brownies

1 brownie mix of choice (9x13 size), along with ingredients as directed on back of package
8 oz softened cream cheese
½ cup creamy peanut butter
¼ cup sugar
1 egg
1 teaspoon vanilla

2 cups mini marshmallows
12 regular size Reeses Peanut Butter cups, cut into cubes
1 cup chocolate chips
¼ cup creamy peanut butter, melted in microwave to drizzle

1. Preheat oven to 350ºF. Place brownie mix and ingredients on back of box as directed (eggs, oil, water) into a large mixing bowl. Mix until combined and pour into a greased 9x13 inch baking dish. In a separate bowl mix together the cream cheese, peanut butter, sugar, egg and vanilla until smooth. Drop by the Tablespoonfuls evenly over the brownie batter. Take a knife or toothpick and swirl the cheese mixture through the brownie batter. Bake for 30-32 minutes or until cooked through.

2. Once brownies are just about cooked, with about 2 minutes left, sprinkle marshmallows, Reeses cups and chocolate chips over brownies. Cook for 2-3 minutes or until marshmallows are puffed slightly. Remove and cool completely before cutting. While brownies are cooling, drizzle melted peanut butter over bars. Let cool.

3. Once cool, use a plastic knife to cut into squares for an easy non stick cut. Enjoy!