S'mores Charcuterie Board

Looking for an easy but fun treat?  This spin on S'mores was a huge hit at our house last night, and the best part was that it only took me about 5 minutes to put together!

I layered Hershey's chocolate on the bottom of a mini cast iron skillet and topped it with the marshmallows and popped it under the broiler for just a couple of minutes.  I added pretzel sticks to our board and they were so good dipped into the chocolate and marshmallows!  

If you want to follow along with more of our every day happenings, be sure to follow along on Instagram!  Be sure to tag me if you give this s'mores board a try!

-Emily

Smoked Mac n Cheese

I love food from the smoker, and I love mac and cheese, but I have never combined the two!  I have heard that it is great so I decided to give it a try.  After much searching online and in cook books for a recipe to use, I wasn't finding a combination that sounded good to me so I decided to experiment a little and made up my own. 

-16oz. large shell pasta

-2 cans (10 3/4oz) Cheddar Cheese soup

-8oz Velveeta cut into 1/2 inch cubes

-2 cups whipping cream

-1/2 cup Italian bread crumbs; divided. 

I started by ALMOST cooking the noodles all the way through.  I wanted to leave them a bit firm so they would continue to cook in the smoker. 

I drained the water and quickly rinsed the noodles with hot water then returned them to the pot.  I added 2 cans of Cheddar Cheese soup.

Then I added the 2 cups of whipping cream and stirred it all up. 

Stir in the cubed Velveeta.

Add 1/4 cup of the bread crumbs and mixed it into the macaroni.

Convert to a 9x13 dish (I used a tin baking pan for easy clean up since it was going in the smoker).

Sprinkle the remaining 1/4 cup of bread crumbs on top.

We cooked it in the smoker at 225°F for about 1 1/2 hours. 

Enjoy!  

-Emily

Buffalo Chicken Dip

I apologize for my horrible picture, I forgot to snap a picture before we left home, so I took one with my phone while driving down the highway on the way to our Super Bowl party! (Clarification-my husband was driving, I was riding :) )

I found this recipe for Buffalo Chicken Dip in the Rachael Ray magazine that you can see here, but I made a few changes to mine when I made it this past weekend.  Here's what I did:

-1 package softened cream cheese (8oz)

-1/2 Cup Blue Cheese salad dressing

-3/4 Cup Franks Original Hot Sauce

-3oz Blue Cheese crumbles

-1lb chicken breasts

-Chicken Broth

I started by baking my chicken breasts in a little bit of chicken broth for about 30 minutes at 350°F.  Then while the chicken was still hot/warm, I shredded it in my stand mixer. 

To make the dip, soften the cream cheese then whisk it until smooth.  Add in the salad dressing, hot sauce, and crumbles.  Then stir in the shredded chicken. 

I put mine in my mini crock pot and set on low for 3-4 hours, and just left it on low for the duration of our party.  You could always crank it up to high for a couple hours to get it heated through then back it down to low once you start eating on it.

Serve with cut up peppers, celery, pretzel chips, and tortilla chips.  Enjoy!   

Roasted Green Beans

Here's an easy side dish with lots of flavor!  No need to measure anything either!  Here's how to put it together:

Put 1 can of Green Beans (or fresh if you have them!) in a square baking dish.  Cut up some Onion to go on top-depending on how much you like onions, choose how much you want to use.  Sprinkle some Minced Garlic on top and then drizzle with Olive Oil and Red Wine Vinegar until there is a thin layer on the bottom of the dish.  Pop it in the oven, uncovered, for about 10 minutes at 450°F. 

Enjoy!