The Dog Days of Summer


[size=16]Lemon Meringue Pie Pops[/size]

Ingredients:
1 box (4-serving size) lemon instant pudding and pie filling mix
1 1/2 cups half-and-half
1/4 cup fresh lemon juice
1 container (6 oz) fat free lemon yogurt
7 tablespoons coarsely crushed graham crackers
1/2 cup whipping cream
1/4 cup marshmallow creme

Directions:
In medium bowl, beat pudding mix and half-and-half with whisk 2 minutes. Beat in lemon juice and yogurt. Pour generous 1/3 cup mixture into each of 7 (5-oz) paper cups. Sprinkle each with 1 tablespoon graham cracker crumbs. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 4 hours or until frozen.

When ready to serve pops, in small bowl, beat whipping cream and marshmallow creme with electric mixer on high speed until soft peaks form. Remove each pop from cup. Spread top of each with about 2 tablespoons marshmallow mixture, forming meringue peaks.

Source

http://www.babble.com/best-recipes/pie-pops-lemon-meringue-pie-in-popsicle-form/

[size=16]Lemon Meringue Clouds[/size]

Ingredients:
2 egg whites
pinches Cream of Tartar
1/2 cup granulated sugar
1/4 teaspoon vanilla
1/4 teaspoon lemon extract
lemon zest

Directions:
Preheat oven to 200 degrees. In a stand mixer with whisk attachment, beat egg whites on medium speed until they develop foamy bubbles. Add cream of tartar and whisk on medium-high speed until whites form billowy peaks (they won’t be totally stiff at this point).

Add sugar to egg whites in a slow stream and beat until soft peaks become glossy and stiff. Beat in vanilla and lemon extract.

Use a teaspoon to drop meringue cookies onto a parchment-lined baking sheet. Top each cookie with lemon zest (optional).

Bake for 1 hour and 40 minutes, or until cookies are crisp on the outside, but not brown. Remove from oven and cool on a rack. Store in airtight container for up to 4 days.

Source

http://food52.com/recipes/1327-lemon-meringue-clouds

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Spike Mendelsohn’s Toasted Marshmallow Milkshakes

Ingredients:
1 bag jumbo marshmallows
2 cups milk
2 cups vanilla ice cream
1 tablespoon sour cream

Directions:
Preheat the broiler. On a foil-lined baking sheet, place half of the marshmallows in a single layer; broil until charred, 3 minutes. Transfer to a plate to cool. Place the remaining marshmallows on the sheet and roast just until toasted, 2 minutes; let cool.

In a blender, mix the milk, ice cream, sour cream and charred marshmallows. Serve topped with the toasted marshmallows.

Source

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/drink-cocktail-recipes/spike-mendelsohn-s-toasted-marshmallow-milkshakes

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S’mores Dip

Ingredients:
1 1/2 cups milk chocolate chocolate chips
1 1/2 cups mini marshmallows
Honey Graham Crackers

Instructions:
Heat oven to 350 degrees F. Fill bottom of a small cast iron skillet, or small baking dish of your choice, with chocolate chips. Layer the marshmallows over the chocolate chips and bake until marshmallows are golden brown. Allow the dish to cool for a few minutes and then serve with graham crackers while warm and gooey! Enjoy!

Source

http://www.fabfatale.com/2014/08/national-toasted-marshmallow-day-smores-dip-recipe/

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Toasted Marshmallow Krispie Treats

Ingredients:
¼ cup butter
1 (10.5 oz) bag mini marshmallows
6 cups Rice Krispie Cereal

Instructions:
Grease a 9x9 pan lightly with cooking spray. I actually lined mine with foil and then sprayed, for easiest removal.

In small saucepan over medium-low heat melt butter. Continue cooking butter, swirling pan until it becomes a nice brown color (this will take about 5 minutes). Remove from heat. Transfer browned butter into a large bowl or pot where you will be able to easily stir your kroispie treats together, and set aside.

Turn oven onto broil. Line a baking sheet with parchment paper. Evenly spread your marshmallows onto lined baking sheet.

Place under broiler for 45 seconds to 1 minute until marshmallows are puffed and deeply golden. Watch them closely because they will burn quickly.

Using a rubber spatula lightly greased with cooking spray and immediately scrape marshmallows into bowl with butter. Stir to combine quickly. Pour krispie cereal into toasted marshmallow mix and stir to combine.

Press evenly into the prepared pan. Allow to cool before cutting into squares and serving.

Notes:
Store airtight for up to 2 days, but best if served same day.

Source

http://cookiesandcups.com/toasted-marshmallow-krispie-treats/

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Toasted Marshmallow Squares

Ingredients:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
1 cup plus 2 tbs flour, plus more for pressing dough into pan
1/4 teaspoon salt
1/2 cup Nutella
6 regular size marshmallows

Preparation:
Preheat the oven to 350 degrees F and line an 8×8 square baking dish with parchment paper. Grease pan, then lightly flour, knocking out any excess, and set aside.

In the bowl of your mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Scrape down the sides, add the egg yolk and vanilla. Mix until incorporated. Gently add in the flour in two batches. Mix on low until completely incorporated. Dough may be a little crumbly, it’s ok.

Pour batter into prepared baking dish and sprinkle with a tiny bit of flour. Flour your fingertips to prevent sticking and press the dough evenly into the pan.

Bake for 20-24 minutes until golden brown. Leave the oven on. This is the only bake for the crust so make sure its done. Cool for 20 minutes on a wire rack before proceeding.

After the crust has cooled and is safe to handle, remove from pan and discard parchment paper. Place crust on a clean baking tray. With a butter knife or offset spatula, smooth the Nutella over the crust. Top with the marshmallows. Place in the oven for about 4 minutes, or until marshmallows have just softened. Using the back of a spoon, press gently on each marshmallow to flatten it a bit.

Set the oven to broil and put the tray back into the oven leaving the door cracked. Watch carefully for the marshmallows to toast. Remove once they are toasted, being careful not to let them burn or catch on fire. Campfire memories much?

Source

http://passthesushi.com/toasted-marshmallow-squares-the-big-summer-potluck/

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Anyone want to be part of the mile below club?

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Judging from those images, I’d say YES PLEASE!
Hope you don’t mind the fish staring. :laughing:

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[details=Source & Recipes]

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I worked on Labor Day. I always work on Labor Day…


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Source & Recipe

http://www.livinglocurto.com/2013/08/school-bento-lunch/


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[details=A Summer Vacation!]


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[/details]

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