Stormeros Recipes

S'MOREOS

Steps:

• Spread both sides of each Oreo cookie with peanut butter; place each on a graham cracker half. Top with chocolate., Using a long metal skewer or long-handled fork, toast marshmallows 6 in. from medium-hot heat until golden brown, turning occasionally. Place on chocolate; cover with remaining graham crackers. Serve immediately.

SCOTCHAROOS

Steps:

• Generously butter a 9x13 inch baking pan. Set aside.
• In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
• Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
• In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

S'MORES

Steps:

• Heat the marshmallow over an open flame until it begins to brown and melt.
• Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.

DARK AND STORMY

Steps:

• In a small pot over medium heat, combine the sugar, water and the ginger. Bring to a boil then shut off the heat and let cool to room temperature.
• Fill 4 glasses with ice. Pour seltzer water into the bottom third of each glass. Add 1/4 cup of the ginger simple syrup to each glass and gently stir. Put a teaspoon upside down over the glass and pour 1 shot of rum over the spoon, so that the rum stays separated from the seltzer.
• Put slice of ginger and lime wedge onto each skewer. Garnish each drink with the skewer and enjoy.

DARK AND STORMY

Steps:

• Fill a 12-ounce glass with ice. Squeeze the lime wedge over the ice in the glass. Drop the wedge into the glass. Pour the rum into the glass. Add the ginger beer. Stir lightly and garnish with another lime wedge, if desired.