S'mores if you aren't at the campfire

S'mores Bars

7-8 graham crackers

1 package or 2 1/2 cups miniature marshmallows

1 package (12 ounces or 2 cups) semi-sweet chocolate chips

2/3 cup light corn syrup

1/2 cup creamy or crunchy peanut butter

3 cups Rice Krispies cereal

Preheat oven to 375°F. Spray a 13x9x2-inch baking dish with cooking spray. 

Arrange graham crackers in a single layer in dish, breaking crackers as needed to fit. 

Place marshmallows evenly over crackers.

Bake for 7-8 minutes or until marshmallows are puffy. Cool completely.

In a 2-quart microwave-safe bowl (or in a medium saucepan over medium low heat), combine chocolate chips, corn syrup. Microwave on high about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. If melting in a saucepan, stir constantly until melted, then remove from heat.

Stir in peanut butter until smooth.

Next stir in Rice Krispies until combined. 

Spread evenly over marshmallows.

Cover and refrigerate about 1 hour or until firm. Cut and store in an airtight container in refrigerator.

Tuscan Bean Soup

Simple, fast and delicious ...
We really liked this one!

Directions and ingredients
1 (15-ounce) can low-sodium canellini beans, drained and rinsed or soak 1/2 cup of white beans

the night before.

 

In  a large soup pot:
1 tablespoon olive oil 

Add and saute:
1/2 large onion, diced (about 1 cup)

1 clove garlic, minced 

When onions are soft add: 2 1/2 cups of veggies

I used 2 carrots, diced, 2 stalks celery, diced, (about 1/2 cup), 1 large potato, diced (1 cup)

 

Add:

1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves

beans

Bring to a boil and let simmer 1 hour.