Chocolate Marshmallow Meltaways

 This recipe comes from Parents Magazine. You can visit their website at www.parents.com/cookie-jar

 These cookies are a no-bake cookie form of a s'more. I tweaked the recipe a little and would like to see about changing it a little more. Next time I make them, I will probably omit the cinnamon and use a little less marshmallow cream. It might be a better idea to put the chocolate in the well of the cookie before the marshmallow so it doesn't overflow as easily and there's a nice chocolate surprise when you bite in.

Chocolate Marshmallow Meltaways

1 1/4 cups graham cracker crumbs

1/2 cup creamy peanut butter

1/3 cup maple syrup

1/4 cup sugar

1 tsp. vanilla

1/2 tsp cinnamon (I recommend omitting)

7 oz marshmallow cream

Chocolate syrup (I used melted chocolate chips)

In a large bowl (I mixed everything directly in the food processor) mix crumbs, peanut butter, maple syrup, sugar, vanilla, and cinnamon. Shape into 24 1 1/4 inch balls and place them on a parchment paper-lined baking sheet or tray as you shape (I used wax paper). Use a fork to flatten and make a crisscross design on each ball. (I flattened them & made a little well instead.)

Before serving, spoon 1/2 teaspoon marshmallow on each cookie. Coat the spoon with nonstick spray to make it easier. Then drizzle cookies with chocolate syrup.

 Nutrition per cookie: 82 calories, 2g protein, 3g fat, 12g carbs, 1g fiber, 6mg calcium, 0 iron, 69mg sodium

I topped my cookies with melted chocolate rather than chocolate sauce. A bit messy but very delicious!

Sweet Pickle Relish

Sorry, no pictures for this post...at least not right now. This recipe comes from my Grandma Wray. This has always been my favorite pickle relish recipe.

Sweet Pickle Relish

8 cups ground cucumbers 

2 cups ground onions (I use white)

Sprinkle with salt. Let stand for 2 hours. Drain well then add to the following mixture when it's ready to boil.

3 cups sugar

3 cups vinegar (any kind but I usually have white on hand)

1 teaspoon whole allspice

2 teaspoon celery seed

1 stick cinnamon (I use ground cinnamon if I don't have this on hand)

1/2 teaspoon turmeric

Put all spices in a cloth bag. Let boil and boil slow for 25 minutes. 

Pack hot relish into hot jars, leaving 1/4-inch headspace. Process 10 minutes into a boiling-water canner. 

Yield 4 1/2 pintes