I posted these scrumptious looking things on Babble.com today, and wanted to be sure you all got a look at them here first. I made these with the sole purpose of creating granola bars that taste like s’mores. They’re very chewy, and very messy, and I think you and your kids will love every bite.

I started with a blend of five rolled grains I found at my local health food store. I would have used plain oats, but since no one in our house is allergic to wheat, I thought the addition of some other rolled grains would give us added health benefits, not to mention help them taste more like graham crackers.

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It’s been awhile since I have posted anything in the well-fed section. I have been blogging with Babble.com so much that I feel like I’ve gained ten pounds, so  Plus, my last several entries here have been a long list shameless desserts.

Anyway, I thought it was high time I posted something we ate for dinner around here. This pasta dish was something I came up with from stuff I had in the fridge, and I must say I was a bit unimpressed with it at first, but the more I sampled, the more I loved it. I used some zucchini someone gave me from their garden and some chicken and apple sausage I had in the freezer. I thought these flavors seemed very fall-ish and wonderful, so to them I added some fresh sage.  However, since it’s still hot here, and I’m not quite ready to curl up by a fire, I thought I’d add a dash of lemon to keep the dish bright.

One thing I want to mention: tomorrow I will be on AmberLee’s The Giver’s Log blog for a bit. So stay tuned, and I’ll give you the link when it’s up!

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Those of you who know me, particularly my friends in Colorado Springs, know how much I love Target. I would bump into friends while I was there, and they’d say, “How come I always see you here?” To which I’d reply, “It’s because I’m always in here.” It was sad, really. But we only lived five minutes away, and I’d often forget ingredients, so there were many days where I found myself there as many as three times per day. It wasn’t a disorder, I swear, I’m just ridiculously disorganized.

Since moving to Utah, it’s been a bit more challenging to visit my most favorite retail monstrosity because it’s two towns over, but on Tuesday, I actually ended up going there twice in one day, which made me feel like I was back to the old me.

The reason I am telling you this is that last week, I found tubs of mascarpone cheese for only $2 each. I looked to my right and my left and shoved their entire inventory into my cart, but then I felt bad for the poor people who might be throwing a dinner party later that night, and would have to settle for cream cheese, so I put a couple tubs back.

Then my good friend gave me a huge—I mean huge—bowl of fresh raspberries from her garden (THANK YOU, JoLene!!!) And today’s recipe was obvious: raspberry tiramisu.

Now, I’m not a coffee person nor a rum person, so this recipe is completely safe for kids, babies, Mormons—whoever. And you don’t need to use as many raspberries as I did. I think that’s almost a full flat’s worth in that picture, so unless you grow your own, have friends who love you enough to give you some from their garden, or want to remortgage your home to purchase that many, I suggest using fewer. It won’t matter, either way.

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Häagen-Dazs is sadly the only remaining national grocery store variety ice cream that does not add a bunch of crap to their products. I don’t know what carrageenan is (nor do I care to), but now most of the brands that still boast all-natural ingredients add it to their ice cream.

When Häagen-Dazs came out with their “five” label, I was excited to see that at least they realize that some of us in the country are still interested in ice cream that contains only what is listed in a recipe.

I love lemon desserts, and as a child used to fantasize about what lemon ice cream should taste like. Any rare occasion when I would find an actual lemon flavored ice cream, it would either taste flat, too creamy, artificial or dull. When I saw the lemon Häagen-Dazs five flavor, I thought I would try it to see if it would deliver.

Oh.

My.

Goodness.

It surpasses all hopes and childhood dreams of a lemon-flavored ice cream. It is tart, and sweet, and creamy all at once. The ice crystals are so minuscule they are virtually undetectable. It is smooth as silk and absolutely amazing. My ravings on the subject continue on my babble blog, if you’re interested.

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My son informed me that today is National Chocolate Pudding Day. I’m not sure why people come up with these less than significant holidays, but it doesn’t really matter. What matters is that we had really good chocolate pudding.

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This is one of those snacks I felt guilty the whole time making. Once it was ready, though, all my guilt went out the window, and it was just me and my caramelized treat.

All you need to make this is a good excuse, and a few extra points left in your diet.

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I just want to thank you all for coming to my blog on babble. It’s fun to post some of my easier, quicker food ideas over there, and I know sometimes you may be wondering where I’ve been. For example, right now, I am hosting a cookie contest over there, with a prize from Icebox Bakery.

They are a really fun, all-natural cookie company based in Colorado. I discovered their cookie dough at a Whole Foods, and really love it. Go check out my post on babble where I am hosting the contest.

Here is what the winner will receive:

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I’ve been working on this recipe for awhile, and though I still haven’t gotten it exactly the way I want it, it’s pretty good.  The thing with Indian food is it’s tricky to get a perfect recipe because everyone has their own.  I have put this together based on what the nice people down at my local Indian restaurant have told me, the ingredients list on the back of a Tandoor Chef box, America’s Test Kitchen’s The Best International Recipe, and bits and pieces from the Food Network.  I imagine I will make improvements to this as I make it through the years.

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Sorry to say this, but I have never learned how to can anything. But that’s why this recipe is so fantastic.  You don’t need to can it.  Whatever you do have left of this (if there’s anything), you can just freeze it.

If you’ve never made your own jam before, this is a great one to start with.  You will be so happy you did. This is tangy and fruity, and perfectly delicious.

The little strawberries are perfect for jam.  I love the look of the little jewels swimming in the bright red syrup.  You could use whatever strawberries you want, of course.  Just make sure you cut them into uniform sized pieces.

The best way to enjoy this is on a fresh, warm dinner roll.  And you’re in luck!  I actually just posted my favorite roll recipe on my babble blog.

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Can you call these cupcakes if you eat them with a fork?  I discovered tres leches cake at a local Mexican restaurant, and have never been the same.  However, last time I made it, I probably put on ten pounds.  These little heavenly cakes are enough to satisfy a sweet tooth at the end of a meal, but won’t have you feeling like you need to run a 5k to burn them off.

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