Love the taste of smores but don't want to build that fire in the heat?  Try this clever way of making them.
chocolate (I used milk chocolate chips)
graham crackers
ziploc bag
rolling pin
microwave safe bowl
wax paper & baking tray

Skewer marshmallows and set on baking tray lined with wax paper. Place a few graham crackers (I think I used about five, but add more as needed) in a large Ziploc bag and crush with rolling pin. Pour in a dish (and replace with more as needed). Melt chocolate chips in microwave on low setting stirring after each 30sec to 1min.   Holding skewer, dip marshmallow in chocolate to coat. Immediately hold over dish of graham crackers and spoon the graham cracker crumbs over the marshmallow to coat. Place on baking tray (one side will be a little flat) When you have finished with all the marshmallows, place in the fridge to harden a couple hours.

For the kids:  You can replace the skewer with a lollipop stick after set.

1 C plus 2 Tbsp warm water
1/3 C oil
2 Tbsp yeast
1/4 C sugar
1 tsp salt
1 egg
3 1/2 C bread flour (seems to work better but all purpose flour will also work)

Heat oven to 400 degrees.
In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes.  Using your dough hook, mix in the salt, egg and flour.  Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)

Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes.  Bake for 10 minutes at 400 degrees or until golden brown.

Pinterest-S.Copeland, plainchicken.com
1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
1 container (16 oz.) sour cream
1 cup (8 oz.) ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup (1 oz.) chopped pepperoni
1 loaf Italian or French bread, sliced
Preheat oven to 350°. In shallow 1-quart casserole, combine Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni. Sprinkle with remaining 1/4 cup mozzarella cheese. Bake uncovered 30 minutes or until heated through. Serve with bread.

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So excited to find this recipe on Pinterest.  I went to http://cooklisacook.blogspot.ca and found the exact recipe and pictures that made my mouth water.  I posted the pictures she had here as well.   I can't wait to fix this today...Bobby is gonna love this!
Pinterest-Jane Yates,(cooklisacook.blogspot)
-2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
-8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on)
-1/3 cup olive oil 
-1 1/2 tsp. salt
-1 TBS. freshly ground pepper
-1 TBS. paprika 
-2 TBS. garlic powder 
-6 TBS. hot sauce
2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
1 c. crumbled bacon 
1 c diced green onion

  1. Preheat oven to 500F. 
  2. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce. 
  3. Add the cubed potatoes and stir to coat.  Carefully scoop the potatoes into a cooking spray coated baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. 
  4. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. 
  5. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. 
  6. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. 
  7. Top the cooked potatoes with the raw marinated chicken. 
  8. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. 
  9. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. 
  10. Serve with extra hot sauce and/or ranch dressing.
Pinterest-Ann Glenn, (abiteofmylife.blogspot)

-1 Roll Breakfast Sausage
-1 Tube Pillsbury Crescent Rolls
-1 Pkg Softened Cream Cheese


  1. Brown sausage and drain.  In a large bowl, combine cooked sausage with softened cream cheese.
  2.  Remove crescent roll dough from packaging do not separate sections, and roll out into a rectangle, sealing the perforated areas with your fingers- so the cream cheese doesn't ooze out of the cracks! 
  3. Spread the cream cheese mixture over the dough in a thin even layer.
  4.  Roll the dough lengthwise (if you roll from the short side- the pinwheels will be fatter- but you wont get as many!)
  5. Once rolled up- refrigerate for at least 20 minutes- or if you are in a hurry like I usually am, put it in the freezer til' firm... this will help the dough keep shape while cutting.
  6. Cut in about 1/4" sections and lay on baking sheet. Bake for about 15 minutes or until crescent roll is cooked. 

Pinterest-Lori Culver,http://martieknows.squarespace.com
For this backyard camping party theme, we went a little old school with Hershey bars, graham crackers, and Jet-puffed marshmallows but added some fun with Nutella, the chocolate and hazelnut spread, sliced strawberries, coconut toasted marshmallows and even peanut butter.

Great ingredients for a s'mores bar: Almost any topping you find at an ice cream or yogurt shop will work for a s'mores bar!

Hershey Bars

Nutella spread

Peanut Butter

Mini chocolate chips


Orange marmalade

Sliced strawberries


Chopped peanuts


Shredded coconut

Dulce de leche or caramel

Chopped, toasted hazelnuts

Chopped pistachios

Pinterest-Rita Collier, (livingpractically.blogspot)
-Fat Free Angel Food Cake Mix
-1 can Lemon Pie Filling


Mix ingredients together by hand until moist. Be sure not to over stir. Bake in a 9x13 cake pan at 350 degrees until golden brown on the top (about 20 minutes). Cool completely before eating. As they are cooling, you can sprinkle with powder sugar if you wish (Which I guess technically makes this a 3-ingredient recipe).They have more of an angel food cake texture than a traditional lemon bar texture.

Pinterest-Rachel Kleeman, (recklessabandoncook.com)

-2 cans crab meat
-16 oz. cream cheese (2 blocks)
-1/2 cup sour cream
-4 green onions, chopped

-1 1/2 tsp. Worcestershire sauce
-2 Tbsp powdered sugar
-1/2 tsp garlic powder
-1/2 tsp lemon juice

First, soften the cream cheese in the microwave for about a minute.  Chop your green onions.  Add them and your two cans of crab meat (drained).  Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice.  Mix all the ingredients and bake for 30 mins at 350 degrees.  Serve hot with chips or fried wontons.

In a slow cooker, mix together:

One 24-ounce jar medium or mild salsa

Juice from one lime

1/4 cup fresh cilantro, chopped

One 1.25-oz. package taco seasoning

2 jalapeno peppers, finely chopped (optional)

Add 4-6 boneless chicken breast halves (completely defrosted) to the slow cooker and coat with the salsa mixture. Cover and cook on Low for 6 hours.
Dinner made quick and easy.  Add a salad and you've got yourself a tasty meal...
Pinterest-Lindsey Seal,chef-n-training.blogspot.com
1 pound ground turkey
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

Preheat oven to 350 F Brown Turkey and drain juices if needed Pour and mix enchilada and tomato sauce over browned turkey. Cut refrigerated biscuits into fourths and stir into meat mixture. Dump into a greased 9X13 casserole pan and bake for 25 minutes. Take out of oven and sprinkle cheese on top.  Bake for an additional 10 minutes. Let stand for 5 minutes.