Home Smells Like Cooking: Week 2 Friday: Peach Oatmeal and Marshmallow Rolls, Thai Style Cocount Fish Curry with Jasmine Rice and Cherry Chip Cheesecake Bars

It's Friday morning of Week Two.

Friday is the day I usually do a hot cereal with a sweet roll. So today's menu has spiced peach oatmeal with gooey sweet marshmallow rolls. I LOVE marshmallow rolls - they are a childhood favorite - and my kids love them too. (As a kid I used to love when some of the cinnamon sugar coated marshmallow leaked out of the rolls while they baked and turned into this crunchy flat gooey candy that I peeled off the cookie sheet and ate. Okay, maybe I still do that !)

For dinner we are having Thai style Coconut Fish Curry over Jasmine Rice. I really like curry especially curry with coconut milk in it (which this has). But I am not a huge fish fan, and neither are a couple of my kids. So, I know I'm going to get a little resistance on this one. I don't care. Fish is good for you - and in this recipe I actually like the flakiness of the fish with the green curry coconut sauce - paired with aromatic jasmine rice this is a fish dish I can really enjoy.

For dessert we are having Cherry Chip Cheesecake bars which should make up for any unhappiness about serving fish. My husband's absolute favorite cake mix is cherry chip. (It's not always easy to find - for some reason only some stores carry the cherry chip flavor.) And everyone in my family loves cheesecake. While this isn't exactly cheesecake - it's similar. It's kind of different - you actually mix the cream cheese with canned cherry frosting - which makes for a creamy very cherry-candy flavored dessert. I think they're going to love it.

Peach Oatmeal and Marshmallow Rolls

Thai Style Cocount Fish Curry with Jasmine Rice and Cherry Chip Cheesecake Bars

BREAKFAST:

Spiced Peach Oatmeal

1. Make the number of servings of oatmeal you need, right from the back of the oats canister.

2. When it is cooked and thickened, stir in spiced peach jam. Spoon into individual dishes and top with fresh sliced peaches.

Marshmallow Rolls

1. Preheat oven to 375 degrees. Melt butter in a small bowl.

2. Mix the cinnamon and sugar in a small bowl.

3. Grease a cookie sheet (or muffin tin).

4. Open, unroll the crescent rolls and separate into the triangles.

5. Set up the butter, cinnamon sugar, marshmallows and crescent rolls all near each other. Dip a marshmallow into the butter, coating it completely.

6. Roll the butter coated marshmallow in the cinnamon-sugar, making sure the marshmallow has a nice coating of butter and cinnamon-sugar - no bare spots!

7. Place the coated marshmallow on the large end of a crescent triangle. Do one marshmallow for each crescent roll.

8. Take the two corners of the large side and overlap them over the marshmallow.

9. Bring the third corner over, wrapping the marshmallow completely. Squeeze and pinch the dough all over to make a smooth ball with the marshmallow completely enveloped inside.

10. Do this with each marshmallow and crescent. Then lightly brush the tops of the balls with the remaining melted butter.

11. Bake for 7-9 minutes or until golden brown. Let cool a minute and then put a dab of frosting on each and let it start to melt, then use a knife to guide the melted frosting so that it covers each roll.

12. ENJOY!!

DINNER:

1. Add olive oil to crockpot, chop two onions and throw them in with the oil.

2. Add minced garlic, finely chopped gingerroot and lime zest.

3. Add stock/broth (I used water and chicken bouillon). Put the lid on and let cook on LOW for a few hours.

4. Mix the lime juice and green curry paste. Add to the crockpot and stir well.

5. Add the coconut milk and fish sauce. Stir well.

6. Add the red bell pepper, peas and bamboo shoots. Cover and let cook on HIGH

for 15-20 minutes or until all the vegetables are warm and getting tender.

7. Add the fish, cover and cook on HIGH 20-30 minutes or until the fish is white and flaky and the mixture is hot.

8. Serve over jasmine rice - garnish with cilantro and sesame seeds. ENJOY!

DESSERT:

1. Preheat the oven to 325 degrees. Put a softened cube of butter (1/2 cup) in the bowl of a stand mixer. Put the 3 eggs in a bowl of warm water to bring them to room temperature.

2. Pour a box of cherry chip cake mix into the bowl with the butter.

3. Mix well until crumbly.

4. Grease a 9x13 inch pan. Put one cup of the crumbly cake mix mixture aside and pour the rest into the greased pan. Spread and press down into an even layer in the pan.