Y’all know that I like to share my recipes for you. They are actually the articles that I get the most comments on. I love to hear people tell me about how they tried a recipe that I suggested.

It’s almost as good as actually cooking for people.

Y’all also know that I’m not a huge baker. And when I do bake, it tends to be for other people since I don’t have a huge sweet tooth.

A couple of weeks ago I came across an easy cookie bar recipe that looked really good. I didn’t end up making it right away, but I was bored last Sunday night, so I figured I would put it together for my co-workers. They turned out pretty well and the Webb office seemed to like them, so I figured I would share it with all of you.

This recipe is super simple and all things s’mores just scream fall, so this is perfect for your next tailgate or football party!
Peanut Butter S’mores Cookie Bars:

Ingredients

• 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
• Vegetable oil, water and egg called for on cookie mix pouch
• 1 cup graham cracker crumbs (about 16 2-inch square crackers)
• 1 1/4 cups mini semisweet chocolate chips
• 1 cup miniature marshmallows

Directions:

Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

In large bowl, mix cookie mix, vegetable oil, water and egg with spoon until dough comes together. Stir in cracker crumbs, 1 cup of the chocolate chips and the marshmallows. Dough will be crumbly. Press into pan.

On a side note, I actually end up having to mix this dough with my hands. I had a hard time getting the graham crackers to mix into the dough with just a spatula.

Bake 16 to 20 minutes or until light golden brown. Cool 15 minutes.

In small microwavable bowl, microwave remaining 1/4 cup chocolate chips uncovered on high 30 to 45 seconds; stir until smooth. Drizzle over top of bars. Cool at least 1 hour 30 minutes until chocolate is firm.

Cut into 6 rows by 4 rows. Store covered at room temperature.

Last week I also made a great fall dinner recipe. This was amazing and perfect to warm up with on a cool fall evening. This is also a great recipe because it’s one-pot, so there is very little fuss or muss! I should also note that I really, really hate peas. So I substituted sliced portabella mushrooms instead.
Creamy Chicken and Tortellini:

Ingredients

1 package (20 oz) boneless skinless chicken breasts, cut in 1-inch pieces
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 tablespoons butter
1 carton (32 oz) Progresso™ chicken broth
1/2 cup heavy whipping cream
1 package (20 oz) refrigerated cheese tortellini
1 cup frozen peas, thawed (or one small container of sliced portabellas if you hate peas like I do)
1/2 cup shredded Parmesan cheese
1/4 cup finely shredded fresh basil leaves

Directions:

Rub chicken with Italian seasoning, pepper flakes and salt. In 5-quart Dutch oven, melt butter over medium-high heat. Cook chicken in butter 3 to 4 minutes without moving, until browned on first side. Stir, and cook 2 minutes longer.

Add broth and whipping cream; heat to boiling. Stir in tortellini; return to boiling. Reduce heat to medium-low; simmer 14 minutes, stirring occasionally. Stir in peas; cook 2 to 4 minutes longer or until peas are cooked. Sauce will be thin. Stir in Parmesan cheese. Let stand 3 minutes; stir. Top with basil.

I hope you enjoy my fall recipes! Make both on a Sunday and you have the perfect family meal!