I can't be the only one who feels like this summer flew by. Happy Fall!
We filmed an episode of the cooking show last week, and decided to feature a couple of recipes that will help ease our transition into fall before we are surrounded by pumpkin spice EVERYTHING.
Not that pumpkin spice is a bad thing, it's just that I usually spend the entire month of September in denial...and lemon-infused Shrimp Francese over linguine and S'mores ice cream loaded with toasted marshmallows and graham crackers are high-octane fuel for denial!
My friends, Kerry and Kelly, assisted me. We were in agreement that the following recipes are keepers!
Incredibly fresh-tasting thanks to the lemony sauce. Absolutely delicious if I do say so myself!
The camera crew and Kerry, Kelly and I devoured every last bite, leaving just a tiny bit of room for dessert.
Seriously, if you have an ice cream maker and you love to make homemade ice cream, you have to give this a whirl!
It only takes two minutes to toast the marshmallows in your oven, and they are the key to this amazing concoction. Can you tell by looking at this picture how perfect they are? Crunchy-toasty on the outside, still soft and chewy on the inside.
(Click on the highlighted titles to be taken to printable recipes)
