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Recipe: Ultimate Campfire Skillet S’mores

Recipe: Ultimate Campfire Skillet S’mores

Ingredients

11 oz (1 bag) semi-sweet chocolate chips
11 oz (1 bag) butterscotch chips
7 oz shredded, sweetened coconut
cup half and half
10 oz (1 bag) marshmallows
graham crackers for serving

Directions

Over the Campfire

Set a metal rack a few inches over your campfire. Line a 10 inch cast iron skillet with foil and melt the butter. Evenly layer in the chocolate chips, butterscotch chips and coconut. Drizzle in the half and half. Top with a generous layer of marshmallows. Tent with another piece of foil and cook for 6-10 minutes until the marshmallows are gooey. Remove skillet from the flame. Using a propane torch, brown the marshmallows to your liking. Serve with graham crackers.

Over the Grill

Preheat the grill to medium high and follow the directions above.

Baked in the Oven

Preheat the oven to 400˚ F. Place the butter in a 10″ cast iron skillet. Melt the butter in the oven. Remove the skillet from the oven. Evenly layer in the chocolate chips, butterscotch chips and coconut. Drizzle in the half and half. Top with a generous layer of marshmallows. Bake for 6-8 minutes or until the marshmallows are golden brown.

Recipe: Chocolate Covered Watermelon Popsicles

Ingredients

Directions

Recipe: Americana No-Bake Cheesecake

I love to make special desserts for the holidays, especially for July 4th. This Americana No-Bake Cheesecake will impress all your guests and it’s super easy to make ahead of time.

Ingredients

‘–for the crust
2 cups graham cracker crumbs (14 full sheets) you can also us ginger snaps or chocolate wafers
1/3 cup light or dark brown sugar
1/2 cup (1 stick) melted, unsalted butter
baking spray
for the filling
1 1/4 cups cold heavy whipping cream
3 (8 ounce) blocks full fat cream cheese, softened to room temperature
1/2 cup granulated sugar
2 tbsp confectioners sugar
1/4 cup sour cream, at room temperature
2 tsp freshly squeezed lemon juice
1 tsp vanilla bean paste
for the topping
1 1/2 cups fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh blackberries

Directions

Prepare the crust: Pulse the graham crackers (or your preferred cookies) in a food processor until you have a consistent crumb. Pulse in the sugar and butter until well combined. Spray a 9″ or 10″ springform pan with baking spray. Press the crust into the bottom of the pan, using your palms to make sure it’s firmly packed. Refrigerate while you are making the filling, 15-20 minutes.

Prepare the filling: Whip the cream in a stand mixer with the whisk attachment until you have stiff peaks, about 5 minutes. Transfer the whipped cream to a bowl and place in the fridge.

In the same bowl, you don’t have to rinse it, beat the cream cheese and granulated sugar on medium speed until smooth and creamy. Scraping down the sides of the bowl with a soft rubber spatula as needed. On medium-high speed, beat in the confectioners sugar, sour cream, lemon juice and vanilla bean paste until smooth, scraping down the sides of the bowl as needed. Be sure that there are no lumps of cream cheese in the mixture.

Remove the bowl from the mixer and gently fold in the whipped cream being sure not to over mix, you don’t want to cream to deflate.

Scoop the cheesecake mixture over the crust. Smooth out the top with an offset spatula. Decorate with the berries.

Refrigerate for at least 6-8 hours up to two days. Serve cold.

Recipe: Chipotle Macaroni Salad

This Chipotle Macaroni Salad comes together in 15 minutes. It’s the perfect dish for summer entertaining!

Ingredients

2 cups dry macaroni
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup red onion, diced
2/3 cup full fat mayonnaise
1/2 cup shredded cheddar cheese
2 chipotle peppers in adobo, diced
2 tsp chopped fresh cilantro, plus more for topping
1 tbsp freshly squeezed lime juice
salt and pepper to taste

Directions

Cook macaroni to package directions. Drain and rinse with cold water to stop cooking.

In a large bowl combine the macaroni with the peppers and onion.

In a medium bowl combine the mayonnaise, cheese, chipotle peppers, cilantro and lime juice.

Mix the mayo mixture into the macaroni until well combined.

Serve immediately. Top with chopped cilantro. Tastes great at room temperature or cold.

You can make this the day before you want to serve it. Store in the fridge until ready to serve.

Recipe: Baked Caribbean Jerk Chicken Wings

Ingredients

Directions

Recipe: Baked French Toast with Berries & Vanilla Syrup

Ingredients

Directions

Americana No-Bake Cheesecake

I love to make special desserts for the holidays, especially for July 4th. This Americana No-Bake Cheesecake will impress all your guests and it’s super easy to make ahead of time.

10-12 servings

–for the crust
2 cups graham cracker crumbs (14 full sheets) you can also us ginger snaps or chocolate wafers
1/3 cup light or dark brown sugar
1/2 cup (1 stick) melted, unsalted butter
baking spray
–for the filling
1 1/4 cups cold heavy whipping cream
3 (8 ounce) blocks full fat cream cheese, softened to room temperature
1/2 cup granulated sugar
2 tbsp confectioners sugar
1/4 cup sour cream, at room temperature
2 tsp freshly squeezed lemon juice
1 tsp vanilla bean paste
–for the topping
1 1/2 cups fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh blackberries

Prepare the crust: Pulse the graham crackers (or your preferred cookies) in a food processor until you have a consistent crumb. Pulse in the sugar and butter until well combined. Spray a 9″ or 10″ springform pan with baking spray. Press the crust into the bottom of the pan, using your palms to make sure it’s firmly packed. Refrigerate while you are making the filling, 15-20 minutes.
Prepare the filling: Whip the cream in a stand mixer with the whisk attachment until you have stiff peaks, about 5 minutes. Transfer the whipped cream to a bowl and place in the fridge.
In the same bowl, you don’t have to rinse it, beat the cream cheese and granulated sugar on medium speed until smooth and creamy. Scraping down the sides of the bowl with a soft rubber spatula as needed. On medium-high speed, beat in the confectioners sugar, sour cream, lemon juice and vanilla bean paste until smooth, scraping down the sides of the bowl as needed. Be sure that there are no lumps of cream cheese in the mixture.
Remove the bowl from the mixer and gently fold in the whipped cream being sure not to over mix, you don’t want to cream to deflate.
Scoop the cheesecake mixture over the crust. Smooth out the top with an offset spatula. Decorate with the berries.
Refrigerate for at least 6-8 hours up to two days. Serve cold.

Recipe: Chocolate Covered Watermelon Popsicles

These Chocolate Covered Watermelon Popsicles and great for summer parties! Healthier pops that are cooling and delicious!

12 pops

1/2 ripe, juicy watermelon
1 bag chocolate chips: white, milk or dark
2 teaspoons virgin coconut oil (to keep chocolate smooth)
popsicle sticks

Cut watermelon into triangle slices about 1/2-3/4 inch thick. Carefully pierce with popsicle sticks. Freeze until firm, a few hours to overnight.
Melt chocolate & coconut oil in the microwave for 2 minutes. Stir well. You can also melt it on the stove top in a double boiler.
Line a sheet pan with wax paper. Dip frozen watermelon pops in chocolate, let extra drip off. Then dip in sprinkles. Serve immediately or place back in the freezer until ready to serve. You can store these in an airtight container, in the freezer for a few weeks.

Recipe: Blueberry Swirl Cheesecake

10 – 12 servings

3 cups frozen blueberries
1/4 cup confectioners sugar
1 tbsp freshly squeezed lemon juice
–base
1 1/4 cups ginger snaps cookies (to yield 1 1/2 cups cookie crumbs)
1 stick (1/2 cup) unsalted butter, melted
–filling
10 ounces regular (not low fat) cream cheese, softened
3/4 cup full fat sour cream
2 large eggs
1 cup granulated sugar
1 tsp pure vanilla extract

Place the blueberries, sugar and lemon juice into a medium saucepan over low heat. Stir in the sugar until it dissolves. Increase the heat to medium, bring to a simmer and cook for about 8 minutes or until the sauce thickens.
Pulse the blueberry sauce in a blender until you have a puree. Press through a sieve to remove any lumps. Let sauce cool.
For the base: Pulse the cookies in a food processor until you have a fine crumb. Add the butter and pulse until combined.
Line a springform pan with parchment paper, grease the edges of the pan. Press the cookie crumb mixture into the base the prepared pan.
Pre heat the oven to 375 degrees Fahrenheit.
For the filling: Process the cream cheese in a food processor until smooth. Add in the sour cream, eggs, sugar and vanilla. Process until well combined and smooth.
Pour the cheese mixture over the cookie crumbles, smooth out with a spatula. Drizzle the blueberry sauce over the top. Swirl gently with a butter knife.
Bake for 1 hour. Let cool for at least one hou,r then transfer to the fridge until the cake firms up. Gently remove from the pan. Serve chilled.

Chipotle Macaroni Salad

This Chipotle Macaroni Salad comes together in 15 minutes. It’s the perfect dish for summer entertaining!

2 cups dry macaroni
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup red onion, diced
2/3 cup full fat mayonnaise
1/2 cup shredded cheddar cheese
2 chipotle peppers in adobo, diced
2 tsp chopped fresh cilantro, plus more for topping
1 tbsp freshly squeezed lime juice
salt and pepper to taste

Cook macaroni to package directions. Drain and rinse with cold water to stop cooking.
In a large bowl combine the macaroni with the peppers and onion.
In a medium bowl combine the mayonnaise, cheese, chipotle peppers, cilantro and lime juice.
Mix the mayo mixture into the macaroni until well combined.
Serve immediately. Top with chopped cilantro. Tastes great at room temperature or cold.
You can make this the day before you want to serve it. Store in the fridge until ready to serve.