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End of Summer


Creamy Pasta Salad


6 oz. pasta


3⁄4 cups broccoli (blanched - cooked 1 min. in boiling water) 1 cup frozen peas


6 slices bacon (crumbled) 1 cup cheddar cheese (shredded) 1⁄2 cup carrots (thinly sliced) 14 oz. yogurt (Suggested - use 6 oz. plain Chobani + 8 oz. honey Noosa)


1 pkg. dry Ranch Dip Mix (Suggest- ed - Hidden Valley Ranch)


S’more Rice Krispie Treats


3 Tbsp. butter


10 .oz mini marshmallows 6 cups Rice Krispies cereal 1-1/2 cups semi-sweet chocolate chips, divided


3-1/2 oz. marshmallow fluff 6 sheets graham crackers (12 halves), divided


1/2 tsp. vegetable or canola oil


Spray an 8×8 baking dish liberally with non-stick spray then set aside. Place 1 cup chocolate chips in a microwave-safe bowl then microwave in 20 seconds increments, stirring between increments, until melted and smooth. Set aside. Place marshmal- low fluff in a microwave-safe bowl then set aside.


Melt butter in a large pot over medium heat. Add marshmallows then


Boil pasta - approximately 8 min, until cooked through.


Drain, then cool pasta in the fridge.


Blanche broccoli, then dice. Com- bine broccoli, peas, crumbled bacon, cheese, and carrots in a medium mix- ing bowl.


Stir in cooled pasta.


In a separate small bowl, create the dressing by combining the dry ranch packet with the yogurt. Slowly add in the yogurt ranch sauce to the pasta mixture, until reaching desired creaminess. Serve cold.


stir until smooth. Add Rice Krispies then stir until well combined. Working quickly, scoop half of the mixture into the prepared baking dish then press into an even layer (spray the bottom of a glass with nonstick spray to help press.) Pour melted chocolate over Rice Krispie treats layer then smooth with a spatula. Add 9 of the graham cracker halves on top. Microwave marshmallow fluff for 20 seconds then spread on top of graham crackers. Spoon remaining Rice Krispie treats on top of marshmallow fluff layer then press lightly to smooth. Melt remaining 1/2 cup chocolate chips with vegetable oil in a microwave-safe bowl in 20 second increments, stirring between increments, until melted and smooth. Drizzle on top of Rice Krispie treats. Crumble 3 remaining graham crackers halves then sprinkle on top. Allow Rice Krispie treats to set for 30 minutes before slicing into 16 squares with a sharp knife and serving.


Watermelonade 1/2 cup sugar


4 cups cubed watermelon 3 1/2 cups water


1/2 cup freshly squeezed lemon juice


Bring sugar and 1/2 cup water to a boil in a small saucepan, stirring sugar to dissolve. Set aside.


Put the cubed watermelon in a blender and puree until smooth, about 20 seconds. Strain through a fine mesh sieve. You should have about 2 cups of strained watermelon juice. Mix the sugar syrup with 3 cups cold water and the lemon juice. Stir well.


Fill glasses with ice, add about 3 tablespoons of watermelon juice and then top off with lemonade. Stir gently before serving.


Dijon-Brown Sugar Marinated Steak


1 lb. steak (flat iron, flank, rib eye, tip)


1 Tbsp. virgin olive oil 2 Tbsp. Dijon mustard 2 Tbsp. brown sugar Salt and pepper (lots)


Place steak in a large shallow


dish. Add oil, mustard, brown sugar, and lots of salt and pepper then rub into steak and marinate for 1-4 hours. Let steak rest out of fridge for 10-15 minutes then heat grill to high and grill to preferred doneness. Let rest 5-7 minutes before serving.


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