I love campfire s’mores as much as anyone, but when the summer heat really hits, the last thing I want to do is sit next to a hot fire. So, I figured why not take all those classic flavors—toasted marshmallows, graham crackers, and rich chocolate—and turn them into a refreshing frozen treat instead? My girls are absolutely obsessed with anything s’mores related right now, so this recipe was a massive hit in our house.

The best part? You do not even need an ice cream maker to pull this off! It takes just a few minutes of prep time before it goes into the freezer. 

To get that perfect texture, this recipe starts with a simple base of whipped heavy cream and sweetened condensed milk. Then, we swirl in graham cracker pieces, chocolate chips, chocolate syrup, and plenty of gooey marshmallow fluff.

I also love to add mini marshmallows right on top before freezing. It looks so summery and rich when you scoop into it, making it the perfect dessert for a summer pool party or a casual weekend family treat.

Ingredients for Easy Homemade S’mores Ice Cream

The Ice Cream Base: Heavy whipping cream and a can of sweetened condensed milk create a rich base. A splash of vanilla extract adds great flavor. You just whip the cream to stiff peaks and fold everything together. This gives you a perfect texture without any churning.

The S’mores Mix-Ins: Roughly chopped graham crackers provide that classic crunch. Next, add the semi-sweet chocolate chips. Finally, swirl in big ribbons of Marshmallow Fluff and chocolate syrup to bring the traditional campfire flavor to every single scoop.

Fun Toppings: Another generous drizzle of chocolate syrup looks beautiful over the top. You can also throw on a handful of mini marshmallows.

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Summer is just about here and it’s officially pasta salad season! The Caesar salad seems to be having a moment in recent months with variations stuffed into bread, famous wraps, etc. A creamy chicken Caesar pasta salad is a solid side dish to make for all your summer gatherings. You can make your own dressing if that is your thing, but if you have a favorite, just mix it in for an easy side dish.

This pasta salad is made with grilled chicken, shredded Parmesan cheese, crumbled bacon, tomatoes, croutons, and Romaine lettuce. You can prep it in advance and stir in the lettuce when you are ready to serve. The romaine lettuce makes this pasta salad feel a little lighter than other pasta salads and if you are watching carbs, you can add in more of the romaine and less pasta.

To make Chicken Caesar Pasta Salad, you will need:

• boneless, skinless chicken breast
• extra virgin olive oil
• salt & pepper
• pasta of your choice
• cherry tomatoes
• shredded Parmesan cheese
• Caesar dressing
• mayonnaise
• lemon
• romaine lettuce
• cooked bacon
• croutons

Recipe Tips and Suggestions:

• If you do not want to (or are pressed for time), you can buy pre-cooked chicken like a rotisserie chicken from your grocery store to save time. 
• I highly recommend waiting to mix in the romaine lettuce, bacon, and croutons if you are making this well in advance (like overnight) to prevent the lettuce from wilting and to keep the crispiness of the croutons and bacon for texture.
• Feel free to use any Caesar dressing that you like for this recipe. I also like to add in some mayo for creaminess and fresh lemon juice.
• If you want to make this pasta salad a bit healthier, you can swap the mayo for Greek yogurt and use a light Caesar dressing. You can also add less pasta and more romaine lettuce.
• If there are other toppings you want to mix in or skip the chicken, that’s all good, tailor this pasta salad however you please. 

Craving more Pasta Salad Recipes? Try these!

Turkey Club Pasta Salad

BLT Pasta Salad

Buttermilk Dill Pasta Salad

Print

Yield: 8-10 servings

Chicken Caesar Pasta Salad

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 4 hours

Total Time 4 hours 40 minutes

Chicken Caesar Pasta Salad - Pasta tossed in Caesar dressing with diced grilled chicken, Parmesan, croutons, tomatoes, romaine, and bacon.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• pepper
• 1 pound boneless skinless chicken breast, diced
• 1 pound pasta of your choice (rotini, bow tie, cavatappi, etc.)
• 1 cup Caesar dressing
• 1/2 cup mayonnaise
• 1/2 lemon, juiced
• 1 cup sliced cherry tomatoes
• 5 slices bacon, cooked and crumbled
• 2 cups chopped romaine (or adjust as needed)
• 2/3 cup shredded Parmesan cheese
• 1 cup croutons

Instructions

1. Toss the chicken with the olive oll and season with salt and pepper (and other seasonings, if desired). Add the chicken to a pan or grill pan and cook on each side, stirring to turn each piece, until browned and cooked thoroughly. Remove from the heat.
2. While the chicken is cooking, prepare the pasta according to package directions. Once done, drain the pasta and add into a container or large bowl.
3. Pour the ceasar dressing, mayo, and add the chicken. Toss to coat. Then stir in the lemon juice and cherry tomatoes. Season with additional salt to taste. Feel free to add more dressing as desired. Cover the pasta salad and chill for at least 4 hours.
4. Before serving, stir in the chopped romaine, crumbled bacon, and croutons. If desired, you can crumble some of the croutons for added texture. Serve chilled.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 610Total Fat: 39gSaturated Fat: 9gUnsaturated Fat: 30gCholesterol: 71mgSodium: 1250mgCarbohydrates: 36gFiber: 4gSugar: 5gProtein: 28g

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These lower-fat lemon raspberry cheesecake bars offer a bright, refreshing dessert that balances creamy texture with zesty citrus. By swapping traditional full-fat cream cheese for a combination of Neufchatel (low-fat) and Greek yogurt, you can maintain a silky consistency while significantly reducing the calorie count. This recipe also uses less sugar. A crisp graham cracker crust provides a sturdy base for the tangy lemon filling, which is swirled with a fresh raspberry puree to add a punch of natural sweetness.

The result is a light, chilled treat that feels indulgent without being heavy!

To make these Lower-Fat Lemon Raspberry Cheesecake Bars, you will need:

• Neufchatel (low-fat) cream cheese
• Plain Greek yogurt
• graham cracker crumbs
• butter
• egg whites
• granulated sugar
• lemons
• fresh raspberries
• corn starch
• flour

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December was an unusually warm month for us in Florida. It was absolutely unacceptable. January seems to be bringing some chillier days and we will take what we can get. It’s time to bring on alllll the soups. I love a good tortilla soup and have a deep love for enchiladas. An enchilada soup sounded really good to me so I came up with this recipe and it did not disappoint!

To make Creamy Chicken Enchilada Soup, you will need:

• olive oil
• yellow onion
• black beans
• kidney beans
• cooked chicken (rotisserie)
• cumin
• chili powder
• paprika
• garlic powder
• salt
• chicken broth
• enchilada sauce
• corn
• cream cheese
• Mexican blend cheese

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When it comes to breakfast, I am almost always team savory. While I do enjoy oats, pancakes, or french toast, I just tend to prefer not starting my days with a lot of sugar. This breakfast casserole is basically a savory french toast. You will start with some chopped up croissants. Then you will whisk up some eggs, heavy cream, and spices. For the cheese, I like to use a blend of white cheddar and gruyere cheeses. Then of course, you will add the bacon. Bacon makes everything better and should absolutely not skip the bacon here. Shove it in the oven while the family opens gifts, and you will have the yummiest breakfast to fuel your busy holiday!

To make this Savory Breakfast Croissant Casserole, you will need:

• prepared croissants
• butter
• eggs
• heavy cream (or half and half)
• salt & pepper
• garlic powder
• onion powder
• paprika
• white cheddar cheese
• gruyere cheese
• chives

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It’s cookie time! We are staying home this year which is always nice as holiday travel is always such a pain, but it also gives me so much more time to bake up cookies to share. While I certainly have my usual favorite holiday cookie list, I do enjoy mixing up some new cookies and these Chocolate Peppermint Sandwich Cookies did NOT disappoint – and that’s saying a lot because I will admit I am not a huge peppermint fan. 

First, the chocolate cookies are so rich and made with a combo of both dark cocoa and regular cocoa powder. They are also really soft and chewy. After you get the cookies baking, you will mix up a very simple fluffy peppermint buttercream frosting. Best of all, these cookies do not require any complicated decorating, just roll them in some crushed peppermint candy and that’s all you need to do!

To make Chocolate Peppermint Sandwich Cookies, you will need:

• butter
• light brown sugar
• granulated sugar
• egg
• vanilla extract
• dark cocoa powder
• unsweetened cocoa powder
• all-purpose flour
• salt
• baking soda
• confectioner’s sugar
• half and half
• peppermint extract
• peppermint candies (or candy canes)

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