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I love s’mores. I love how delicious and creamy and amazing they are. The only thing I hate is the fact that they are messy… and hot… and there is the matter of starting the fire to cook them. That part is not my favorite. That’s why I was SUPER excited when my mother in law told me about her secret weapon – frozen s’mores. Not only are these bad boys a delicious frozen treat, they are also made in the microwave. It’s simple enough. Assemble the s’mores just as you would if the marshmallow had been cooked in a fire. Stick em in the microwave for about fifteen seconds (any longer and the marshmallows WILL explode!). Then, stick them in the freezer. They are best when they have only been in for about thirty minutes, although they are good later, too! 
- graham crackers
- marshmallows
- Hershey's chocolate bars
- Assemble s'mores using three bars of a Hershey's bar, two halves of a graham cracker, and one large marshmallow
- Put in microwave and heat for 15 seconds
- place s'mores in freezer for 30 minutes
- enjoy!
- You can also eat it right when it gets out of the microwave! Just be careful, it may be hot.
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I had this soup the first time when I was like 12 at a neighbor’s house and I have seriously had dreams about it ever since. I’ve asked my mom a few times to get the recipe, but even after she did, for whatever reason, I never got around to making it. I thought it would be hard and time consuming because it’s so delicious. But, I made it tonight and guess what. Not hard. Not even a little bit.
I just have to note that this recipe says to use a cheese cloth or a wire strainer. I don’t have one. So I used my juicer. Because I’m cool like that. But honestly, even if you didn’t strain it, it would be delicious. You’d just have little pieces of raspberries in it. And who is going to complain about that, right?
This recipe really only has about 3 servings in it, so make sure you double or triple it if you’re making it for more people.
PS not only does it taste like heaven, it smells like heaven, too.
So, without further ado, here is the recipe:
- 8 oz raspberries (can be fresh or frozen)
- 1 and 1/4 cup water
- 1 cup cranraspberry juice (not concentrate)
- 3 cinnamon sticks
- 3 whole cloves
- 8 oz raspberry yogurt
- 1 tablespoon lemon juice
- mint leaf and raspberry for garnish
- Place raspberries, water, and cranraspberry juice in a pot and boil.
- Once it starts to boil, add the cinnamon sticks and cloves
- Reduce heat to a simmer and let it sit about 10 minutes
- Take off heat and allow it to cool.
- Once cool, strain it a few times through a wire strainer
- Add yogurt and lemon juice and mix.
- Refrigerate for an hour or so.
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]]>Welcome to week 10 of the 100 mile summer! Only two weeks left after this one! Are you going to make it? 100 miles is a LONG distance! Good job if you’ve made it this far. If you’re a little behind, or starting late, keep going! You can do it!
Remember that when you talk about the 100 mile summer on social media, use the hash tag #100milesummer so we can all cheer each other along!
Each week Traci or I have been sharing weight loss tips or healthy recipes with you. I’m really excited to share this one with you today.
My husband does NOT like to eat vegetables. I have had to try lots of different things to find ways to cook them where he will actually eat them. This one was a HUGE hit. Bonus – it was really easy.
These green beans aren’t even fried in bacon grease (although my husband said he would like it better if they were…)
- Green beans
- 2 tablespoons olive oil
- garlic salt
- Parmesan cheese with red peppers
- Heat your oven to 350.
- Wash your green beans and cutting off the ends.
- Lay the green beans on top of a piece of tin foil on a baking sheet.
- Spread just a little bit of olive oil over the top of the green beans
- Sprinkle the green beans with garlic salt
- Wrap the tin foil around them
- Bake for 20 minutes
- Open tin foil (it will be hot!) and sprinkle Parmesan cheese over them.
- Enjoy!
- If you just have regular Parmesan cheese, use a red pepper seasoning in addition to the cheese. If you don't have that, omit it. It still tastes good. The peppers just add a little kick.
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I brag about my husband… a LOT. He is the most amazing person ever. I love him so! Seriously, He is my best friend, and I don’t know how I ever got so lucky to have him. 
How does that tie in with my baklava recipe? He is the one who first introduced me to this scrumptious dessert! I hadn’t ever heard of it, and I was asking him one day when we were newlyweds, if he had any ideas of desserts I could make. He said “Baklava??
If you don’t know what Baklava is, it is basically phyllo sheets, with melted butter layered with nuts and spices, and a sweet and sticky honey cinnamon sauce baked on top, sounds like a good idea huh?
We tried a new recipe and liked it a lot, but needed to tweak it a bit. So, We found another recipe and kind of blended the two {Hint, hint, we used extra butter, teehee} So here is a dessert that my husband and I have changed just to our liking {and hopefully yours, too!} I do have to warn you, this takes a bit of time to assemble. It’s not hard, it just takes a bit of time, maybe enlist your husband and or kids, and make it a fun thing you can do together while listening to music and talking Making treats is one of my favorite things to do with my husband and kiddos.
Note: Phyllo if you don’t know what it is, is basically really thin sheets of pastry dough. You will find it in the frozen section of your grocery store. {ask an employee if youre still not sure! Make sure for this recipe to get the full sheets, and not the squares Let me know if you still need some guidance!}
Here is a little breakdown of what you need ta do…
You start out by layering a sheet of phyllo with butter {I know off to a good start already! I love butter…} You do this seven times {so phyllo, butter, phyllo, butter, phyllo, butter…. seven times, haha you get the idea And after every seven layers, you add a nut, cinnamon, salt mixture. And you do this until you are out of your salt mixture, and out of your phyllo! {Takes a bit of time, but it’s worth it, I swear!}
Then you cut diagonally first all from the left side, and then across coming from the right side. Then bake for 40 minutes.
After the 40 minutes you pour on the syrup you prepare earlier, and let it soak in for a good while… And after waiting patiently, your precious baklava is ready for consumption!
So without further ado, our favorite Baklava recipe.
- 1 Cup Sugar
- 1 Cup Honey
- 3/4 Cup Water
- 1 TBSP Fresh lemon juice
- 2 Cinnamon Sticks
- 1 TBSP Whole Allspice
- 1 Pound Walnuts {or a combination of your favorite nuts! We love, pistachios, walnuts & almonds}
- 1 tsp. ground cinnamon
- 1/4 tsp Salt
- 1 1/2 Cups {3 sticks} salted Butter
- 1 pound Phyllo Sheets {Thawed according to package directions}
- For the syrup: Combine the Sugar, Honey, Water, lemon juice, cinnamon sticks, and allspice in a medium saucepan {stirring occasionally} and cook over medium heat until the sugar has dissolved. Reduce heat to medium-low until the mixture turns into a syrup {around 10 minutes}. Remove the cinnamon sticks and remaining allspice and discard. Set aside and let the syrup cool.
- Chop the nuts {or put them in a food processor for an even finer chop!} :) Add Salt, and cinnamon and stir well.
- Melt the butter over low heat in a saucepan.
- Next, coat a 9x13 pan with some of your melted butter {using a pastry brush}
- Open your box of phyllo sheets and make sure they fit your 9x13 pan, if not cut them to the correct size and throw away the extra. {Note: I like to put a damp towel on top of the phyllo sheets waiting to be used, if they get to dry, they break really easily! You want them a bit moistened so that they don't fall apart so easily while you use them!}
- Next, you are going to layer! This is the time consuming part, but I PROMISE it is worth it! Start by layering a sheet of phyllo dough, and brushing on a layer of butter on top. Do this seven times {you will have seven sheets} and then add 3/4 cup of your nut mixture spread evenly across. Repeat until you have used up all of your nuts, and top with remained phyllo sheets. {and don't forget to butter every single layer!}
- Next, using a non-serrated knife, cut diagonally across the baklava {carefully} and again diagonally the opposite direction.
- Bake at 350 degrees for 40 minutes. Remove the Baklava from the oven and let cool for a few minutes, then drizzle the syrup mixture as evenly as possible over the cooked baklava. Let sit overnight or 6-8 hours before serving. And be amazed with the dessert you have just created!
- {You can definitely try this as soon as the syrup is poured on, however, letting the baklava soak in all of the syrup-ey goodness, is definitely a good idea, it just makes it so that the syrup gets more evenly distributed even down to the very bottom of the dish! Just sayin'! :)}
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Welcome to week 8 of the running challenge! If you’ve been keeping up, by the end of this week you’ll be 2/3 of the way done (time wise) with you 100 mile summer challenge. You should have run a total of 53.5 miles so far. Good job if you’re keeping up! If you’re not, don’t worry! Just keep on keeping on and you’ll reach your goal in no time. Just don’t give up!
Remember if you are participating in this challenge, use the hash tag #100milesummer when talking about it so we can all keep up on how everyone is doing!
Each week, either Traci or I try to share some kind of running tip or recipe. Our most popular one (by far) has been this post by Traci on how to love running, even if you hate it. Be sure to check it out if you’re having a hard time with this challenge!
This week, I’m going to share my favorite ever sandwich with you guys. It’s delicious and easy to make, and super good for you!
Just look at these pictures if you don’t believe me about how delicious it is.
- 2 pieces of bread
- 1/2 avocado
- 1 tomato
- 1/2 cucumber
- mayonnaise
- Toast your bread
- skin the avocado and cucumber
- cut the avocado, tomato, and cucumber into flat pieces
- Spread mayonnaise on the bread
- Layer vegetables on bread and close sandwich
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