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.
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.
This is proudly sponsored by our friends
at the California Cling Peach Board
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!
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.
Find more quick and easy meal ideas right here on YMC and even more on the Cook With Campbell's website.
This is proudly sponsored by our
friends at Campbell Company of Canada
Find kid-loved and time-saving recipes at CookWithCampbells.ca
This post reflects the blogger's personal opinion about the information provided by the sponsor.
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