Lemon Meringue Pie S'Mores Recipe

As Good As The Pie Only Way Faster!

Lemon Meringue Pie S'Mores Recipe

There's this pin making the rounds on Pinterest with the most amazing picture of Lemon Meringue S'Mores. They look so good I've been dreaming about them. Unfortunately, when you click on the pin the link takes you to some random website with no recipe.
But who needs a recipe when you have a craving? Not me that's for sure!
Simply lay the desired amount of graham crackers onto a cookie sheet lined with foil and top with lemon pie filling.
Cut each of your marshmallows in half.
Then smoosh onto lemon pie filling (yes "smoosh" is a technical term).
Broil for 3 to 5 minutes until marshmallows look toasted on top.
Top each s'more with one more graham cracker (with a little more lemon pie filling spread on it).
Graham crackers (2 per s'more)
Lemon pie filling, made according to package directions
Large marshmallows (2 per s'more), cut in half
  Cook lemon pie filling (the kind that comes out of a box that you get in the Jell-O section of your grocery store) according to package directions.
  Place the desired number of graham crackers onto cookie sheet lined with tin foil.
  Spread approx. 1 heaping tbsp. of lemon pie filling onto each graham cracker.
  Top with four marshmallow halves per s'more (I like to put the sticky side down).
  Broil in oven for 3 to 5 minutes checking often until marshmallows are toasted.
  Spread an equal amount of graham crackers with 1 heaping tbsp. each of pie filling and place one on top of each s'more.
Serve immediately and enjoy!
PS: Looking for other yummy desserts? Try my Apple Pie Bites, my Cake Batter Cookie Bars, my Lemon Poppy Seed Bundt Cake or my Oreo Brownie Cake Bars.

Basil and Peach Bocconcini Salad Recipe

An Easy Side Dish And A Crowd-Pleasing Potluck Favourite

Basil and Peach Bocconcini Salad Recipe

I love to cook with canned peaches at this time of year. Winter is breaking and the fresh spring air begs for recipes full of fruit and promises of warm weather. Unfortunately, we're still a few months away from fresh fruit being readily available at the grocery store. That's why canned California cling peaches are my go to for recipes like this Basil and Peach Bocconcini Salad* at any time of year. Not only are they delicious they also have 1-1/2 times more antioxidants and their Vitamin C levels are 3-1/2 times higher than fresh. Best of all, canned California cling peaches are affordable (all 12 months of the year!) and retain their flavour, colour, and firmness when used in salads, entrees, and desserts.
This Basil and Peach Bocconcini Salad is quickly becoming a favourite of mine—perfect for an easy side dish or doubled for a crowd-pleasing addition to any potluck.
Simply mix your peach juice, vinegar, oil, fennel seeds, chili flakes (if using), and salt in a large bowl.
Add in your peaches and bocconcini, mix until combined, then cover and allow to marinate in the refrigerator.
When ready to use, add spinach and basil, mix, sprinkle with walnuts, and serve.

1 (14 oz/398 mL) can sliced peaches in fruit juice from concentrate, drained except for 2 Tbsp. juice 
1/4 cup white wine vinegar
2 tbsp. olive oil
2 tsp fennel seeds
2 tsp chili flakes (optional)  
Salt to taste
20 mini bocconcini balls 
4 to 6 cups baby spinach
1/2 cup fresh basil, torn into pieces
1/4 cup walnuts (optional)

  In large bowl, mix reserved peach juice, vinegar, oil, fennel seeds, chili flakes (if using) and salt.
  Add peaches and bocconcini and stir until combined. Cover, refrigerate and marinate until ready to use (up to 12 hours/overnight).
  When ready to use, add spinach and basil. Toss until combined.
  Sprinkle with walnuts (if using) and serve.

*Adapted from recipe available on the California Cling Peach Board website.

Looking for more tasty ways to cook with canned peaches?

Check out the California Cling Peach Board handy recipe section for more delicious recipes like this Lemony Greek Barley Salad.





Slow Cooker Tomato Meat Sauce Recipe

Making Family Meal Time Memories With Super Fast Family Favourites

Slow Cooker Tomato Meat Sauce Recipe

When I was little one of my favourite dinner nights was spaghetti night. Just before dinner my brother and I would be told to go and get our spaghetti shirts and we would head over to a special drawer in our father's dresser where the spaghetti shirts were kept. I know now they were old t-shirts my father probably couldn't wear out in public anymore but for us it was a symbol that we were going to eat one of our favourite meals. And thanks to the protection of the spaghetti shirt, we were free to enjoy it any way we pleased.
For my parents, I am sure that two children in spaghetti shirts symbolized a family meal time that wouldn't be accompanied by kids whining "I don't like that." Now that I am a mom, I can appreciate how refreshing that can be.

We've continued the spaghetti night tradition in our family (minus the spaghetti shirts—which I really should consider!) for many reasons. After working all day, I like how easy it can be to put on the table. And thanks to great recipes like this Slow Cooker Tomato Meat Sauce—that comes right off the Cook With Campbell's website—I can have an easy dinner at my fingertips!

Simply cook up your beef, onions, and garlic then add your Campbell's Tomato with Basil and Oregano soup.
Add your flour and stir.
Toss into your slow cooker.
Add your Campbell's 30% Less Sodium Beef Broth.
Then add your tomatoes, oregano, and pepper.
Top with a bay leaf.
Cook, serve, and enjoy!
1 lb lean ground beef
1 medium onion, chopped
2 cloves garlic, chopped
1 can (284 mL) CAMPBELL'S® Condensed Tomato with Basil and Oregano soup
¼ cup all-purpose flour
1 can (796 mL) crushed tomatoes
1/2 carton (450 ml) CAMPBELL'S® Ready to Use 30% Less Sodium Beef broth
1 tbsp dried oregano
¼ tsp black pepper
1 bay leaf
  In a large skillet brown ground beef over medium-high heat until cooked and no pink is visible.
  Add onions and cook until soft (approximately 3-4 minutes), then add garlic and cook for one more minute.
  Add soup and flour to pan and stir to combine for approximately 1-2 minutes.
  Transfer contents of pan to slow cooker sprayed with non-stick cooking spray. Add broth, crushed tomatoes, oregano, black pepper, and bay leaf to slow cooker and stir to combine.
  Cover and cook on low for 7-9 hours.
  Remove bay leaf and serve over your favourite pasta.
Tip: If you're a busy mom like I am, sometimes doing one more thing (like cooking beef) before you leave the house in the morning seems like too much to even consider. To simplify my morning, I'll quickly cook the beef, garlic, and onions the night before and then add the soup and flour then cool and refrigerate overnight. The next morning I toss everything into the slow cooker (as per the directions above) and voila!
Bonus: Looking for more slow cooker recipes the whole family will enjoy? Check out Campbell's Slow Cooker Favourites.
PS: Looking for some of my family's favourite Campbell's Soup recipes? Try my Buffalo Chicken Soup, my Slow Cooker Beef Dip, my Lightened Up Baked Mac and Cheese, and my Slow Cooker Roast Beef Dinner.


Find more quick and easy meal ideas right here on YMC and even more on the Cook With Campbell's website.