S’More Dip

There is nothing better than toasting marshmallows at a campfire and making gooey s’mores, but sometimes I wish I could make the toasty treat indoors. Behold s’more dip: it has all the ingredients of s’mores - indoors! (The photo is a triple-batch of this recipe because I had friends coming over).

Ingredients

1 cup of milk chocolate chips

2 T Milk

1 ¼ cups mini marshmallows

Graham crackers for dipping

Directions

1. In a medium sauce pan add chocolate chips, milk and 1 cup of marshmallows. Mix over medium heat until melted and smooth.

2. Use a rubber spatula to scrape chocolate mixture into a small casserole dish.

3. Top with remaining marshmallows.

4. Place dish under broiler for 1 minute or until the top has started to brown.

5. Serve with graham crackers.

Veggie Baked Ziti

This easy vegetarian recipe is great for potlucks and pasta lovers. You can make this ahead of time and store it in the fridge overnight, which I did. About two hours before serving, pull it out and set your slow cooker to simmer. Your home will smell of the cheesy deliciousness!

Ingredients

1 box of rigatoni pasta
1.5 jars of marinara sauce
2 cups mozzarella cheese
Water
Butter
2 cups chopped zucchini
1 T garlic powder

Directions

1. Cook pasta to al dente. Drain and reserve pasta.
2. Butter the sides of a slow cooker.
3. Pour in enough marinara sauce to cover the bottom.
4. Layer in about half the pasta.
5. Add 1 cup of chopped zucchini.
6. Add 1 cup of mozzarella cheese.
7. Sprinkle with half the garlic powder.
8. Repeat layers (sauce, pasta, zucchini, cheese, garlic powder).
9. Cook on low for 4 hours.

Apple Harvest Chili

It felt like fall had come early last week so I was in the mood for a hot bowl of chili. The nuts and dried apricots in this sweet and spicy chili give it a satisfyingly filling texture. The recipe is meatless, but if you are serving it for vegetarians make sure to substitute vegetable broth for the chicken broth.

Ingredients

1 16 oz jar thick and chunky salsa
1 16 oz can yellow hominy (or corn), rinsed and drained
1 16 oz ounce can black beans, rinsed and drained
1 14 oz ounce can reduced-sodium chicken broth
1 Granny Smith apple, cored and chopped
2/3 cup snipped dried apricots (you can also use golden raisins or dried cranberries)
1 T unsweetened cocoa powder
2 t chili powder
A few dashes of hot sauce
2/3 cup coarsely chopped cashews
Lime wedges (optional)

Directions
1. Chop the cashews, apple and apricots, set aside.
2. Open the canned beans and hominy (or corn), rinse and drain.
3. Combine salsa, hominty (or corn), beans, chicken broth, apple, apricots, cocoa powder and hot sauce in a large pot or Dutch oven.
4. Bring to boiling, reduce heat and simmer, covered, for 20 minutes.
5. Just before serving, stir in cashews.
6. If desired, garnish with a slice of lime or apple.

From Midwest Living