S'MORES

S'MORES ON THE GRILL

Found this in the coupons. For more recipes you can go to www.puresmores.com

-Preheat grill to medium-hot

-Build S'more

-Wrap in aluminum foil

-Grill wrapped S'more for 1-2 minutes per side

Peanut Butter Toasted Marshmallow Smore’s

http://www.justgetoffyourbuttandbake.com/?p=2017

These are so, so easy to make and so yummy!  Perfect after school snack!

Ritz Crackers

Peanut Butter (or Nutella)

Large or small marshmallows (large work better)

Toasted Coconut (optional)

Chocolate - any kind, melted (I did a mixture of white and semi-sweet)

Top Ritz cracker (generously) with peanut butter.  Then top with a marshmallow.  Broil until brown.  Top with drizzled chocolate and toasted coconut.  

ROLO SMORE

Put Ritz crackers on a cookie sheet.  Top with a rolo and a small marshmallow if want (didn't add marshmallow)  Bake at 350 for 3-5 minutes.  Top with another Ritz cracker. Can dip in chocolate and cover with sprinkles if want.

PEPPERONI PASTA

We all really liked this.

14 oz bag pasta

26 oz jar pasta sauce

4 oz pepperoni (cut into halves)

1 tsp Italian seasonings

2 cups grated mozzarella cheese

Cook pasta. Drain and then add all the other ingredients.

PEPPY PARMESAN PASTA
We really like this - it is very easy! This is the Taste of Home Family Collection Cookbook pg. 173

Ingredients

• 8 ounces angel hair pasta

• 1 large tomato, chopped

• 1 package (3 ounces) sliced pepperoni

• 1 can (2-1/4 ounces) sliced ripe olives, drained

• 1/4 cup grated Parmesan cheese

• 3 tablespoons olive oil

• 1/2 teaspoon salt or salt-free seasoning blend, optional

• 1/4 teaspoon garlic powder Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, cheese, oil, salt if desired and garlic powder. Drain pasta; add to the tomato mixture and toss to coat. Yield: 4 servings.

PASTA

PEPPY PARMESAN PASTA (Taste of Home pg. 173)
We liked easy, easy, easy. Only took about 15 minutes to make. Could easily double to make more, but it was just the right amount for us.
8 ounces angel hair pasta
1 large tomato, chopped
1 pkg (3 ounces) sliced pepperoni
1 can (2 1/4 ounces) sliced olives, drained
1/4 c grated Parmesan cheese
3 tablespoons olive oil
1/2 tsp salt or salt-free seasoning blend, optional
1/4 tsp garlic powder
Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, Parmesan cheese, oil, salt and garlic powder. Drain pasta; add to tomato mixture and toss to coat. Yield: 4 servings.

SPRING PASTA STIR-FRY (The Pampered Chef ALL THE BEST pg.57)
One of my all time favorite dishes. Takes a while to prepare, but I think it is worth it.
1 pkg (12 ounces) uncooked fettuccini noddles (I like spinach the best)
1 lg carrot, peeled and cut into julienne strips
1 small yellow summer squash, cut into julienne strips
1 small zucchini, cut into julienne strips
3 plum tomatoes, seeded and cut into strips
2 tablespoons olive oil, divided
2 garlic cloves, pressed
1/4 tsp salt, divided
1/4 cup snipped fresh basil leaves (I don't think I have ever used fresh, just what I have on hand)
1/4 tsp black pepper
1 ounce shaved fresh Parmesan cheese
Cook pasta according to package directions and keep warm once cooked. While pasta is cooking, prepare all the vegetables. Heat skillet over medium heat. Add 1 TBL of the oil and garlic and stir 2-3 minutes or until garlic is softened and begins to brown. Add veggies and 1/4 tsp of the salt; stir-fry 1-2 mintues or until vegetables are crisp-tender. Add remaining oil and salt. To the pasta, add basil and pepper; toss gently. To serve, spoon pasta into serving bowl; top with vegetable mixture. Sprinkle with Parmesan cheese and serve immediately.

PASTA & CHICKEN
McCleve Cookbook (2nd edition) pg. 79
Scott says he doesn't remember this meal - would be a good one to have soon. Yum! I love this meal.