Golden Graham S’mores Bars

You may have heard I am camping this weekend with a big group of some of my family! I’m very excited about spending time with them, relaxing, and EATING! I love camp food.  One thing I absolutely love is a great big yummy s’more.  My kids really love them too! (They are just as addicted to chocolate as their mom is!)  I have been thinking of a creative way to spruce up the old classic and found some yummy Golden Graham s’mores bars floating around Pinterest.  What I was missing was the roasted marshmallows.  That’s what makes a s’more a s’more!  So I came up with this recipe and I hope you enjoy them as much as we will this weekend!

Golden Graham S'mores Bars
 
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S'mores using golden grahams and roasted marshmallows. Get ready for some serious marshmallows.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 3 T. butter
  • 6 c. mini marshmallows, plus 6 c. more for the topping.
  • 1-12 oz box of Golden Grahams
  • ½ c. light corn syrup
  • 2 c. milk chocolate
Instructions
  1. spray with cooking spray a 13x9 baking dish, a mixing spoon, and a pot
  2. on medium heat melt butter and marshmallows together
  3. add the light corn syrup
  4. once all ingredients are melted and combined add the chocolate stirring constantly
  5. once the chocolate is completely melted and combined add the Golden Grahams and continue to stir until fully coated
  6. pour into 13x9 pan and press down into and even layer
  7. spread additional 6 c. mini marshmallows on top in an even layer
  8. move baking rack to top of oven and turn on broiler
  9. once hot, place s'mores into oven
  10. remove as soon as golden brown color develops on marshmallows, this is very quick DO NOT walk away
Notes
I will spray my clean hands and use them to spread the Golden Grahams into even layer. Be very careful though as they are hot.

 

 

Three Bean Turkey Chili

I have been making this chili for years, or at least different variations of it.  This time I was preparing food ahead of time for my Labor Day camping trip.  We are heading up into the mountains and I can’t wait to get a break from this heat.  I am even OK with some rain!  There are quite a few of us going.  Some are vegetarians and others meat eaters, so I needed to find a dish that I could make for both.  Obviously, vegetarians don’t eat turkey but that is easily omitted and then added back in later, once I have my veg portion.   This recipe couldn’t be any easier or more cost effective.  I just add more beans to stretch the portions keeping the cost down. Try it out and let me know what you and your family think!

Three Bean Turkey Chili
 
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This is a great chili that can be made for a large group easily and also converts to a vegetarian dish as well.
Author:
Recipe type: Main Dish
Serves: lots
Ingredients
  • 1 lb. ground turkey
  • 1 onion chopped
  • 2 T. olive oil, divided
  • 2-15.5 oz cans red beans, drained and rinsed
  • 2-15.5 oz cans black beans, drained and rinsed
  • 1-15.5 oz can pinto beans, drained and rinsed
  • 1-28 oz can of tomato sauce
  • 1-28 oz can of diced tomatoes
  • 1 t. chili pepper
  • ½ t. cayenne pepper
  • ½ t. paprika
  • 2 t. garlic powder, divided
  • 2 t. onion powder,divided
  • 2 t. salt, divided
  • 2 t. ground black pepper, divided
  • more salt and pepper to taste (optional)
Instructions
  1. Heat 1 T. of olive oil in the pot you will cook your chili
  2. Add ground turkey and brown (stir occasionally but not too much. You want to allow color to develop)
  3. Season with 1 t. each of garlic powder, onion powder, salt and pepper
  4. Once cooked through remove to a plate and set aside
  5. Add 1 T. olive oil to pot along with chopped onion
  6. Season with 1 t. each of garlic powder, onion powder, salt and pepper
  7. Saute until translucent, usually 2-3 minutes
  8. Add beans, diced tomato and tomato sauce
  9. Season with chili powder, cayenne pepper, paprika, and salt and pepper to taste.
  10. Add back the cooked turkey (if I am preparing for both vegetarians and meat eaters I wait until after the 30 minute simmer to add the turkey back in)
  11. Bring to a boil then reduce heat and simmer for 30 minutes
  12. Serve with your favorite toppings. Mine are sour cream or plain greek yogurt, shredded cheese and more chopped onion
  13. Enjoy!

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Macaroni Salad

I first tried this recipe at one of a million potlucks that used to be held at one of my last companies.  (You were lucky to get out of there with only 5 extra pounds.) My boss made this and I couldn’t get enough.  Well, this idea.  I have since changed somethings out of necessity. (I couldn’t find the spices she used.)  I make this for every party where I need to feed large numbers of people.  It is very good and very simple to make.  The best part is that I can make it a day or two ahead of my party and it is perfect! Try it and let me know what you think!

Macaroni Salad
 
This macaroni salad is easy to make and and a crowd pleaser. It is perfect for parties!
Author:
Recipe type: Side Dish
Ingredients
  • 1 lb. elbow pasta
  • 1 red onion, about 1½ c., chopped
  • 2 c. chopped dill pickles. (you want to do this yourself, not relish)
  • 2 c. shredded Colby Jack Cheese
  • 2-2.25 oz cans sliced olives (I used black but use green if you'd like)
Sauce
  • 1 c. mayo
  • ¼ c. mustard
  • ¼ c. pickle juice
  • ½ t. salt
  • ½ t. pepper
  • 1 t. garlic powder
  • 1 t. onion powder
Instructions
  1. cook pasta according to directions on the box then drain and rinse with cold water and add to large bowl
  2. add onion, pickles, cheese, and sliced olives
  3. in a small bowl combine, mayo, mustard, pickle juice, salt, pepper, garlic and onion powder.
  4. mix sauce into pasta and toss
  5. enjoy!
Notes
The pasta will soak up the sauce. Depending on how dry your area is, you may need to make more sauce and add it to your pasta. For instance, here in AZ I have to make 2 batches of sauce. I add the first batch right away and if I am preparing ahead of time I will save the second and add just before the party.

 

Red, White, and Blue Bar

Labor Day weekend is only a day away and we have a fun drink menu to get you started on the celebration!  The Red, White, and Blue bar will spruce up your festivities and help you enjoy a patriotic and relaxing weekend.  Each drink is unique and super yummy!  Red Fizz is bubbly and beautiful, while the Low Cal White Cosmo is light and refreshing, and the Midnight Whip is sweet like cherries!  For the cosmo, we suggest freezing some blueberries and chilling some strawberries to use for a colorful garnish.


Red, White, and Blue Bar
 
Author:
Recipe type: cocktails
Ingredients
Red Fizz
  • 1 cup passion fruit vodka
  • 1 cup cranberry juice
  • Champagne
Low Cal White Cosmo
  • Chilled low cal white cranberry cosmo (from the store)
  • Frozen blueberries
  • Chilled strawberries
Midnight Whip
  • 2 oz blue curacao
  • 2 oz cherry whipped vodka
  • 5-6 oz diet cranberry juice
Instructions
For the Red Fizz
  1. Shake vodka and cranberry juice with ice until chilled
  2. Strain mixture into a champagne glass about ¾ of the way full
  3. Top with champagne
  4. For the Low Cal White Cosmo:
  5. Pour chilled cosmo in a glass
  6. Garnish with blueberries and strawberries
For the Midnight Whip
  1. Put blue curacao, cherry whipped vodka, and diet cranberry juice in a shaker
  2. Shake away
  3. Pour into a glass with ice

Recipe from: sheknows

 

 

Caprese Tomato Bites

Caprese Tomato Bites

Caprese Tomato Bites

If you like tomatoes, basil, and mozzarella cheese, you will love caprese tomato bites, a new twist on the caprese salad.  All the fresh, wonderful flavors are mixed together in one scrumptious bite! Aubrey was at my house and before we knew it, the plate was empty! Caprese tomato bites would be an awesome appetizer, especially this Labor Day weekend!

Caprese Tomato Bites
 
These Caprese Tomato Bites are delicious! The go fast every time they're made!
Author:
Recipe type: Appetsizer
Ingredients
  • 1 pint cherry tomatoes, halved
  • 3 tablespoons heavy whipping cream
  • ½ pound fresh mozzarella cheese, sliced
  • 6 fresh basil leaves
  • 1 garlic clove, minced
  • 1 tablespoon balsamic vinegar
Instructions
  1. Scoop out and discard pulp of cherry tomatoes (use a small melon ball scooper)
  2. Invert tomatoes onto paper towels to drain
  3. In a food processor, combine the cream, mozzarella cheese, basil and garlic; cover and process until blended
  4. Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag
  5. Fill with cheese mixture
  6. Turn tomato halves over; drizzle with vinegar
  7. Pipe cheese mixture into tomatoes
  8. Refrigerate until serving

Recipe from: tasteofhome