S’Mores Truffles

S'Mores TrufflesDo I have a yummy little treat for you!

My family was invited to a friend’s 4th of July weekend. Her property sits on a little hill and is an absolutely fantastic spot for watching fireworks not only from our town but many surrounding towns too.

 I knew the kid’s would be making S’Mores around a fire but thought I would bring something that the adults could enjoy, especially if they didn’t want the sticky mess of making the actual thing.

Now, please don’t get me wrong, I love S’Mores and I don’t think anything can replace the real thing or the experience of making them around a fire with friends. But I thought these would be a fun treat to share.

and they we’re!


S'Mores Truffles
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  1. 25 graham cracker sheets (appx. 3 packages)
  2. 1 container marshmallow fluff (7 oz)
  3. 2 oz cream cheese (softened)
  4. 16 oz bag of chocolate chips
  5. 1 tablespoon Crisco
  1. In bowl of food processor, add graham crackers and process until fine crumbs are formed.
  2. Set aside 1/4 cup of crumbs for topping.
  3. Combine remaining crumbs, fluff and cream cheese in bowl and mix until well combined.
  4. Form mixture into 1 inch balls and place onto wax paper on a baking sheet.
  5. Place chocolate chips into a microwave safe bowl along with Crisco. Microwave in 30 second intervals (stirring in between each interval) until chocolate in melted.
  6. Dip balls into chocolate to cover and place back on waxed paper.
  7. Sprinkle with remaining crumbs and place in refrigerator for at least a half hour or until they are hardened.
Adapted from High Heels and Grills
From the Garden Table http://fromthegardentable.com/

Tomato Cucumber Herbed Spelt Salad

Tomato, Cucumber Herbed Spelt Salad

It’s hard to believe that the “Dog Days” of summer are here.  AND we just had our first weekend that we didn’t have any real plans. It was so nice!

Not that we weren’t busy around the house, but just not have to be anywhere and be able to catch up a little on “around the house” stuff was great.  My husband finally had a chance to really get going on prepping to paint the house (scraping, sanding, priming etc) and with a fridge and freezer full of berries and some upcoming big selling events for me, I got a lot of canning done.

Not to say there wasn’t a lot on the list that we didn’t get to, but what we got done was still very good.

Here in NH, from here well into late August is the hottest time of year, and what’s better on these hot days than a refreshing salad. Fresh, local produce abounds and I want to make the most of it before it’s gone.

This salad was a perfect way to do that.

 I have a favorite local restaurant called Pickity Place. To me, it is a truly magical place. Each month they set a menu, you choose between 2 entrees but the rest of the accompaniments are set using what is in season locally. They specialize in herbs and use their own from the extensive herbs gardens on site, which you can wander through as well. 

My husband and I visited last year on our anniversary and had an amazing salad that was very similar to this.  Neither of us had had spelt before and we truly enjoyed it.  I came home all excited to try to replicate the salad. I bought the spelt, looked at a few recipes and then, as time went by, I forgot.

Recently I came across this recipe and  had that “Oh yeah!” moment.  With all of my herbs just waiting to be used I jumped right on it this time.

There is so much goodness in this salad between the spelt, cucumbers, tomatoes and a whole cup of chopped herbs, it’s hard not feel healthier right after eating it.


Tomato Cucumber Herbed Spelt Salad
Serves 4
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  1. 1 cup spelt, cooked
  2. 2 cups cherry tomatoes, halved
  3. 1 cup cucumber, diced
  4. 1/2 cup celery, diced
  5. 1 cup fresh herbs, chopped*
  6. 1 cup feta cheese, crumbled
  7. 2 tablespoons lemon juice
  8. 1 tablespoon balsamic vinegar
  9. 2 garlic cloves, minced
  10. salt and pepper to taste
  11. 1/4 cup extra virgin olive oil
  1. In large bowl, combine spelt, tomatoes, cucumbers, celery, herbs and feta.
  2. Season with salt and pepper to taste.
  3. In separate small bowl, combine lemon juice, balsamic, garlic, salt, pepper and olive oil. Whisk well.
  4. Pour dressing over salad and mix.
  5. Refrigerate for at least 1 hour.
  1. *Just about any herbs that you enjoy can be used in this salad. You can use 1 or a combination of many. I used parsley, basil, dill and mint because that is what I had at hand.
From the Garden Table http://fromthegardentable.com/

Creamy Chicken Corn Enchiladas

Creamy Chicken Corn EnchiladasYou know a recipe is good when, after serving a different meal on the night after having these, your husband says “I have to admit, I’m kind of disappointed.” 

“Why?” I replied, astonished. (He has never said that about my cooking!)  “I was looking forward to the enchiladas again.” 

Oh!  Ok, that was a good disappointed!  I was actually saving the leftovers for the next night when I knew I wouldn’t have time to cook.

That’s how good these are.

They do require a little bit of work, so not a “quick and easy” meal,  (not too bad though). But they are so, so worth it.

A little extra perk for me was that I got to use a good deal of cilantro from the herb garden and with corn starting to come into season, got to use the fresh stuff too. That’s one of the things I love about summer!


Creamy Chicken Corn Enchiladas
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  1. 1 pound boneless chicken breast, cut into thin strips
  2. 4 teaspoons chili powder
  3. 2 teaspoons olive oil
  4. 2 tablespoons flour
  5. 1 1/2 teaspoons ground coriander
  6. 1 teaspoon baking cocoa
  7. 1 cup low fat milk
  8. 1 1/2 cups corn (fresh or frozen)
  9. 4 green onions, chopped
  10. 1 jalapeno, chopped (remove seeds if desired)
  11. 1/2 teaspoon salt
  12. 1/2 cup cilantro, minced and divided
  13. 8 whole wheat tortillas, 8 inch
  14. 1/2 cup salsa
  15. 1/2 cup tomato sauce
  16. 1 cup reduced fat cheddar cheese, shredded
  1. Preheat oven to 375
  2. Sprinkle chili powder over chicken.
  3. In large skillet coated with nonstick cooking spray, cook chicken in oil over medium heat, until no longer pink.
  4. Sprinkle with flour, coriander and cocoa, stir until blended.
  5. Gradually stir in milk.
  6. Bring to a boil then stir for about minutes until sauce is thickened.
  7. Add corn, jalapeno, onions and salt. Stir another 2 minutes until heated through.
  8. Remove from heat and stir in 1/4 cup of the cilantro.
  9. Spread 1/2 cup filling down the center of each tortilla.
  10. Roll up and place seam side down in a 9x13 baking dish coated with non-stick spray.
  11. Combine the salsa, tomato sauce and remaining cilantro together in a small bowl, then pour over enchiladas.
  12. Sprinkle cheese over top.
  13. Cover and bake for 25 minutes
  1. Serve with sour cream if so desired.
Adapted from Taste of Home
Adapted from Taste of Home
From the Garden Table http://fromthegardentable.com/