Make Easy Indoor S'mores

Do you love S'mores... just talking about them makes me want one. I have been showcasing new ideas for some of our favorite summer classics and I do think this is my favorite one.

 

Why wait for a campfire or fire for that matter to make up a batch of S'mores? I have perfected Indoor S'mores and I could not wait to share them with you! Perfect for a party or even just a night in front of the tv, make some of these up for the best-ever comfort food treat. They don't go soggy so you can make them for a picnic or take them to a party as long as you keep them in a cool spot. Make some up and let me know what you think!

INDOOR S'MORES

1 box of Graham crackers

1 bag of mini-marshmallows

Nutella Chocolate Hazelnut spread (you can find this at almost any grocery store- even Wal-Mart)

Fill up sheet pans with Graham crackers. Spread each with a thin layer of Nutella. Put 6-7 mini marshmallows on top of each. Put under the broiler for about 2 minutes. Watch to make sure they get golden brown. Take them out and let them cool slightly. Make sandwiches by pressing two together. Eat right that moment or let them cool completely and wrap each with plastic wrap. Keep cool until serving time but do not chill them in the fridge or the cracker will get soggy.

Put the tops and bottoms under the boiler for about 2 minutes until the marshmallows are golden.Let them cool slightly and assemble into sandwiches.Let the s'mores cool completely if you want to wrap them up. Wrap each individually in plastic wrap and store in a cool place. Don't put them in the fridge.

Talk of the Town Nashville Summer Special: Recipes & How-To Tips

Happy 4th of July!

For those of you watching our TV special on Nashville's Talk of the Town, here are links for some of the recipes and ideas we showcased today! Scroll all the way to the bottom to see the how-to video from the show.

Infuse your summer with flavor!INFUSED LEMONADE

Take your lemonade from ordinary to extraordinary when you infuse the simple syrup with flavor. Get the recipes:

VANILLA BEAN PLANTATION LEMONADE

INFUSED SIMPLE SYRUP

For even more lemony fun, make a lemonade station for your party with lots of mix-ins and libations! Get the how-to...

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Popsicles and ProseccoPOPSICLE-PALOOZA!

Hi-tech, low tech, and low tech ways to make your own frozen treats for kids and adults this summer.

POPSICLE HOW-TO

POPSICLES AND PROSECCO

Once considered just a kiddie treat, the popsicle has gone exotic! Whether you make your own popsicles or buy them, this elegant presentation takes popsicles to a whole different level. The perfect way to end a summer dinner party or wedding reception.

Some other great homemade popsicles to make include:

STRAWBERRY SHORTCAKE POPS

S'MORES POPS

16 HOMEMADE POPSICLE RECIPES

Watch our how-to video from Talk of the Town!

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BACKYARD CAMPING PARTY

This one is so much fun for just about any occasion... birthday party, neighborhood party, team get-togethers, and more. It is even a fun date night. Watch the video...

This is a super inexpensive "stay-cation" for those staying home this summer. You'll feel like you went away... and best of all, your bed and the air-conditioner are just steps away!

Here's the simple recipe for the hobo packs that you can throw right on the fire or grill:

LOW COUNTRY HOBO PACKS

This is a similar taste to a one pot boil but even easier. Since shrimp cooks faster than the potatoes and the corn, it is best to pre-cook those so that you don't overcook the shrimp.

For 6

1 pound medium shrimp, peeled and deveined, tails on

1 large onion

3 ears of corn

12 medium red potatoes

Old Bay Seasoning

2 lemons- one cut into wedges for serving

1 Beer (you can substitute water if you like)

butter

salt and pepper to taste

Parboil the potatoes and corn for a few minutes on the stove in boiling water. Do not cook completely. You just want to give them a bit of a head start so that all of the food in the pack has an equal cooking time. I usually cook the potatoes for 8 minutes and add the corn. Cook 4 more minutes and remove from the heat.

Tear large squares of aluminium foil to make the packs. Layer the potatoes, onion, corn, and shrimp. Add a dot of butter, salt, pepper, and a dash of Old Bay seasoning. Turn up the edges and add about 1/4 cup of beer to each package. Squeeze some lemon juice over the top and seal the packs well on all sides. Cook over medium coals for about 10 minutes until the shrimp are cooked. You can put these directly on the edge of a campfire, too.

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Scrapbook Paper LanternEASY TABLE DECORATIONS: SCRAPBOOK PAPER LANTERNS

Scrapbook paper sheets

Double sided tape or glue stick

Mason jars or other jar, vase, etc

Candles: floating candles, tealights, or other light source

These lanterns are so easy to make and can really dress up a table or customize any party for very little money! Since scrapbook paper comes in all colors and patterns, you really have endless options. Here's the how to:

Get a sheet of scrapbook paper. If it is thick, you'll want to cut in some designs so light will shine through. If the paper is thin or you use vellum, you don't need to cut in a design. You can use a hole punch or a paper cutter- or a utility knife.

Use a glue stick or double faced tape along the edge of the back side of the paper to form the paper into a cylinder.

Put the light source into the jar. For tealights or candles, I like to put sand in the bottom to keep the candle off the bottom of the jar. This is a great use for floating candles or even glo-sticks.

Place the paper cylinder over the jar.... and you have a customized lantern!

 Custom banner made of flags and ribbonCUSTOMIZED BANNERS

This is one of the easiest ways to dress up any area in your party colors.  Using flags, ribbon, or scrapbook paper, simply make a pretty line of color to decorate a fence, a tent, or patio.

For the paper banners, fold over to make a triangle. Fold over a piece of clothesline, twine, rope, or string. Secure with a piece of Velcro or double stick tape. I like using a Velcro dot so I can use these over and over again; sometimes in different color combinations! You can make these directional banners or signs, too by lettering them... lots of fun and very affordable.

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Cocktails for a Crowd: Mojitos Made with Mint Simple Syrup

Mojitos are pretty simple. Mint, lime, club soda. My traditional Mojito recipe calls for muddling the mint with the sugar to bruise the mint to release the flavor. While that's great for one drink, for a party, who has time to do that? Here's a Mojito recipe for a crowd that calls for mint simple syrup which really gets the mint flavor into the drinks. You can make the simple syrup days ahead and that makes party day a lot easier.

MINTY MOJITOS FOR A CROWD

Makes 12

1 1/2 cups freshly squeezed lime juice

1 1/2 cups mint simple syrup*

2 1/4 cups light rum

Ice

Club Soda

Mint leaves or lime wheels for garnish

Add the lime juice, mint simple syrup and rum to a pitcher. Stir well. Fill 12 glasses with ice. Pour drink 2/3 full. Top with club soda. Garnish with a lime wheel or mint sprigs.... or sugar cane if you can find it!

MINT SIMPLE SYRUP

2 cups water

2 cups sugar

15-20 mint leaves

Put the sugar and water into a saucepan. Bring to a boil, stirring occasionally. Turn off the heat and add the mint. Stir occasionally and allow to cool completely. Strain. Put into a Mason jar and keep it in the fridge until you are ready to use it.  Party for one? Try my Classic Cuban Mojito Recipe

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Infused Simple Syrup for Tea, Cocktails, Popsicles, etc.

Simple syrup is a staple in the kitchen, but especially in a Southern cook's kitchen. It is simple equal parts sugar and water, heated until the sugar dissolves. Our regional beverage of choice, Sweet Tea, is nothing but strong brewed tea, sweetened with simple syrup. But you can do a lot more with simple syrup than sweeten a deliciously refreshing glass of iced sweet tea. If you infuse the syrup with flavor, you can use that nectar to make so many more things.... and it will keep in the fridge for weeks until you need it, perfect for summer entertaining.

SIMPLE SYRUP RECIPE

1 cup sugar

1 cup water

Combine sugar and water in a saucepan. Stir occasionally to dissolve the sugar. Bring to a boil and turn off the heat. Let it cool completely.

Now, to take your simple syrup to the next level, infuse it with flavor.

VANILLA SIMPLE SYRUP

2 cups sugar

2 cups water

1 vanilla bean

Take a vanilla bean and split it down the middle; don't cut all the way through it, just cut it so you can open it. Take the tip of your knife and scrape out the seeds- get every seed, they are expensive! Put the seeds and the pod into the pan with the sugar and water. Bring to a boil, stirring occasionally. Turn off the heat. Allow to cool completely. Store in a Mason jar in the fridge until you are ready to use it.  Strain if you like but I love the seeds floating around in the syrup. You can use it to make my Vanilla Bean Plantation Lemonade. You'll love it!

 MINT SIMPLE SYRUP

2 cups sugar

2 cups water

15-20 fresh mint leaves

Combine sugar and water in a saucepan. Stir occasionally to dissolve the sugar. Bring to a boil and turn off the heat. Drop in the mint leaves. Allow to cool completely. Strain. Refrigerate until you are ready to use.

Easy Entertaining: Simple Seafood Ceviche Recipes

Ceviche is a seafood dish popular in coastal regions of most Latin American countries. Refreshing and delicious, it is now becoming popular in American restaurants in recent years. Because ceviche is healthy, simple and really flavorful, it will become a summer go to when you are having friends over, it's perfect for Friday night Margaritas after work. Best of all, ceviche is simple, unique, and super fast! Use a firm white fish that will hold its shape. Cut into uniform size pieces so the fish cooks evenly in the marinade.

SIMPLE SEAFOOD CEVICHE

1 pound red snapper or other fish cut into 1/4 inch cubes

3/4 cup freshly squeezed lime juice

1/4 cup freshly squeezed lemon juice

1/2 red onion, diced

1 small tomato, diced very small

1/2 cup red pepper, diced very small

1/2 cup yellow pepper, diced very small

1 jalapeno pepper, stems/seeds removed, diced very fine

4 tablespoons extra virgin olive oil

1/2 bunch fresh cilantro, chopped

2 cloves garlic, minced into a paste or grated with a microplane or grater

pinch of cumin

pinch of cayenne pepper

salt and pepper to taste

In a large Zip-loc bag, add the fish with enough lime juice to cover. Marinate for 20 minutes.

Combine the remaining ingredients except the cilantro and the olive oil in a bowl along with 1/4 cup of the lime juice used for the marinade. Remove the fish from the marinade and add to the mixture, stirring gently. Chill completely, at least one hour. Stir in the cilantro just before serving.

Serve in a chilled glass with avocado slices, wedges of lemon or lime, and tortilla chips.

SIMPLE SHRIMP CEVICHE

The same as above except instead of marinating the fish, you roast shrimp first. Get a bowl of ice water ready. Place one pound peeled and deveined shrimp on a baking pan. Toss with a drizzle of olive oil, salt and pepper. Place in a 425 degree oven for 3-5 minutes- just until the shrimp first start to turn pink. Any more and the shrimp will be tough! Remove them from the oven and put them immediately into the ice water to stop the cooking process. Immediately drain the shrimp and chop into large pieces; add to the other ingredients and chill well. Before serving, add chopped avocado and cilantro. Toss gently.

Want a great recipe to go with ceviche? Try one of my Classic or Pomegranate Margaritas!

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