smores – Arkansas Women Bloggers

What are your family traditions for Easter dinner celebrations? Today’s Tasty Tuesday offers a few suggestions from our ARWB family.

ANITA STAFFORD: DEVILED EGGS

My family loves deviled eggs, especially my grandson. He was eating them at my house yesterday and wanted to know all the ingredients that I put in them. He’s only six, but I think he’ll soon be helping to make these. Deviled eggs can be made ahead and are super easy. A tray of deviled eggs will make a great addition to most any menu. READ MORE

JENNIFER MAUNE: EASTER DINNER MENU IDEAS

We have curated the perfect Easter Dinner menu for you that includes everything you need. Meat, vegetables, fruit, bread, and an amazing dessert that is sure to impress, and hopefully make it easy to celebrate the season! READ MORE

This egg salad is light and fresh and tastes of spring. It goes great on a bed of baby kale or spring greens. It tastes delightful between slices of 12 grain bread or enveloped in a pillowy pita. READ MORE

TALYA BOERNER: FANCY RASPBERRY S’MORES

Did I mention these Fancy Raspberry S’mores were made with marshmallow Peeps? Oh, yes. Leftover Easter Peeps. And of course, there’s a story, a foodie challenge of sorts. What could I do with the Peeps my sister-in-law sent home with me after Easter lunch?

Before I get to the recipe I created, first the backstory. READ MORE

By James Moore AKA Busvlogger

When I was asked to do a post for the July fourth Foodie Friday, my brain started thinking in red, white and blue. There were plump blueberries, juicy strawberries, food colorings of crimson and cobalt and a lot of creamy dairy products swirling around in my head-blender. Then it dawned on me, it’s summer, we’ll be outside… S’MORES! That’s all the excuse I needed. My tri-colored ambitions were out the window.

At our Independence Day gatherings, people usually sit with their families. Our guests aren’t inclined to circle around a fire; they want to be facing the blazing, popping, whistling and flickering. Not conducive to s’moresy goodness, unless IT’S ON A STICK!

James smores stick

I’ve seen people dip a skewered marshmallow into melted chocolate and then roll the sad thing in graham cracker crumbs. I, on the other hand, have very strong convictions about marshmallows being thoroughly melted down to their core! I am one of those people who meticulously turns my marshmallow over the perfect embers for, what looks to people of lesser moral fiber, like days. When it has attained a crackly golden skin and turns independently of the roasting stick, it’s ready. (My chocolate and cracker halves will have been waiting for it on a warm flat rock, because I will judge you for reconciling yourself to cold chocolate too.)

In place of graham crackers, I almost took a rolling pin to some sugar cookie dough, but pie crust is so good with everything; heck, it‘s good by itself.

So here’s what you‘ll need:

James smores things

Prepared pie crust, (though you could certainly make your own)

Milk chocolate

Mini marshmallows

Small popsicle sticks

1. Cut room temperature crust into equal pieces (an even number) with a large cookie cutter or cut into squares about 50% larger than a gram cracker half.

2. Sandwich the stick, broken pieces of chocolate, and two mini marshmallows between two pieces of pie crust. Be sure the stick is placed against the bottom crust and pressed in slightly, so that the s’more will hold on and behave like a lollypop after baking.

3. Press the edges of the crusts together to seal in the new inhabitants. Bake per the instructions for cooking a baked shell, on a cookie sheet.

4. Let cool, but not too much, and serve.

This is a quick and easy idea for any potluck or picnic, but for the Fourth of July? Imagine a sparkler in one hand and one of these treats in the other! It’s what our forefathers would have wanted!

James smores done