Reese's S'mores Crumble Recipe

Not many things are better than roasting marshmallows over a campfire and making S'mores on a cold, crisp night. However, if you don't have access to a campfire, there are plenty of ways to make-do. One way being this amazing and incredibly easy S'more recipe! I added a little twist to it by using Reese's cups instead of Hershey's chocolate. 

This stuff is seriously like crack. I've never had crack, but I'd like to think that this is just as addicting. I really can't stop eating it. I left it in its crumbly form and stored it in a Tupperware bowl so I could pick at it throughout the day. If you want it to look more presentable, you can mash it down into a greased pan, let it cool, then cut it into squares. Either way, I guarantee that it will be eaten up before you know it!

Ingredients: 

1 box of Golden Graham cereal

1 bag (10 oz) marshmallows

1-2 cups of crumbled Reese's cups

1/4 cup butter

Instructions:

1. Melt butter in a large saucepan over medium heat. 

2. Add marshmallows and stir until they completely melt and make a sauce. Remove from heat.

3. Add Golden Grahams and Reese's crumbles. Stir until well coated.

4. Transfer to pan or plate, let cool, and enjoy!

These are probably the best cookies I've ever made. I mean, you really can't go wrong with strawberry and white chocolate! As with most of my DIY tutorials and recipes, these are incredibly easy and quick to make. Prep and bake time combined is only about 20 minutes. So these are perfect if you have a short attention span like me, or you're just pressed for time.  

Ingredients: 

Strawberry cake mix

2 cups white chocolate chips

2 eggs

1/3 cup vegetable oil

1 TSP baking powder

1/2 TSP vanilla extract

Directions:

1. Preheat your oven to 350 degrees.

2. Combine cake mix, eggs, oil, baking powder, and vanilla in a large bowl and mix until no dry cake mix is visible.

3. Mix in the chocolate chips. 

*If you're using a KitchenAid mixer, use the wisk attachment to mix ingredients, and the beater attachment to mix in the chips (attachments are pictured below).

4. Place 1" cake balls an inch or so apart on an ungreased cookie sheet and bake for 10 minutes.

5. Allow the cookies to cool for 2-3 minutes, then remove them from the cookie sheet.

6. Pour a glass of milk and enjoy your delicious cookies!

I saw this recipe on Pinterest a while back, and just had to give it a try and share my experience. I've been eating watermelon all summer... I looove it! My husband, however, doesn't like it at all for some weird reason! So I've had to come up with recipes here and there to help keep some of it from going to waste. This one was a perfect way to use up some of the melon that I couldn't finish before it went bad! The only difference between the recipe I found and my version of it is that the other called for a sprig of mint. I didn't have mint leaves and didn't feel like going to the store. Instead, I opted for a drop of peppermint essential oil and it worked just fine. If you choose this method, my advice is to only use one tiny drop for the entire recipe because it can be pretty strong. 

Simple ingredients:

3 cups of watermelon chunks

1 lime 

1 cup of coconut water

A sprig of mint or 1 drop of mint oil

Ice (optional)

Simple Directions:

1. Place watermelon chunks, coconut water, a squeeze of lime, and mint into a blender.

2. Blend on low setting for 30 seconds.

3. Garnish, add ice (if desired), and enjoy!

*Tip - Chill ingredients before blending, and skip the ice for a refreshing (non-watered down) beverage! 

Original recipe source here.

Chicken Parm Sub Recipe

I recently learned an easy lunch recipe and I loved it! My sweet husband

did too. So I thought I'd share it with you lovelies today. It takes

about 30 minutes altogether to prep and cook, and makes 4 servings!

INGREDIENTS: 

1/2 cup all-purpose flour

1/2 teaspoon salt

4 thin, boneless, skinless chicken breasts 

(I bought the organic pack that comes with thinner cuts)

4 teaspoons extra-virgin olive oil, divided

6 ounce bag of baby spinach

1 cup marinara sauce

1/4 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

4 soft whole wheat sandwhich rolls

PREP & COOK:

1.) Place oven rack in top position; preheat broiler.

2.) Combine flour, salt, and pepper in a small bowl.

3.) Pound chicken with the smooth side of a meat mallet, 

heavy saucepan, or maybe your fist..?.. Until chicken is

an even 1/4" thickness. Dip your chicken breasts in the flour

mixture and fully cover them.

4.) Heat 2 tspn oil in a skillet over med-high heat. Add your

spinach and cook until it's wilted (2-3mins) then transfer it to

a bowl.

5.)Add other 2 tspn oil to the pan.. Add 2 chicken breasts to the

pan and cook until golden (about 2 mins per side). Move them to

a baking sheet then repeat with the other two breasts.

6.) Top each chicken breast with marinara, wilted spinach, and parm

cheese. Sprinkle mozzarella on top. 

7.) Broil until cheese is melted and the chicken is cooked through.

(About 3 minutes) then serve on rolls.

8.) ENJOY!