---

I’ve spent so much time complaining about the heat lately that i’s hard ot believe July is essentially done and we’re into August already. Where does the time go? I’m definitely finding the saying ‘The older you get, the fast time goes” to be true. I’m already seeing Halloween decorations out at Menards... I love fall, but please don’t get there yet!

+ + + +

FROZEN 

S’MORES BARS

Nonstick cooking spray, for the pan

30 graham cracker squares (from 15 sheets; about 2 sleeves)

3/4 cup milk chocolate or semisweet chocolate chips

1 (3.4-ounce) box instant chocolate pudding mix

2 cups whole milk

1 Tbsp. brewed coffee (optional)

Kosher salt

4 oz. cream cheese, at room temperature

1 1/2 cups heavy cream

1/4 cup powdered sugar

1 tsp. vanilla extract

1 (7-ounce) jar marshmallow creme

Spray a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving a few inches of overhang on the long sides to create a sling.

Arrange half of the graham cracker squares in a single layer in the bottom of the prepared pan.

In a small microwave-safe bowl, microwave the chocolate chips in 15-second intervals, stirring between each, until smooth. Spread the melted chocolate over the graham crackers in the pan. Place the pan in the freezer while preparing the filling.

In a large bowl, whisk together the pudding mix, milk, coffee (if using), and a pinch of salt until well combined, about 2 minutes. Allow the pudding to sit until thickened, about 5 minutes.

Meanwhile, whip the cream cheese in a stand mixer fitted with the whisk attachment on medium-high speed until light and fluffy, about 2 minutes. Scrape the bottom of the bowl and add the heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip on medium-high speed until stiff peaks form, 2 to 3 minutes.

Fold half of the whipped cream (about 1½ cups) into the chocolate pudding until light and smooth. Spread over the chocolate-covered graham crackers in an even layer. Return the pan to the freezer for 5 minutes.

In a large bowl, stir together the marshmallow creme and 1/4 cup of the whipped cream until smooth and combined. Fold in the remaining whipped cream until light and smooth. Spread over the chocolate pudding in an even layer.

Arrange the remaining graham cracker squares over the marshmallow layer in the same arrangement as the crackers on the bottom of the pan. Cover the pan and freeze until very firm, 4 hours or up to overnight.

To serve, let the pan sit at room temperature for 5 minutes. Use the parchment sling to lift out the bars and transfer them to a cutting board. Use a sharp knife to trim the excess filling from the edges to expose clean graham cracker lines, then slice along the cracker seams. Serve immediately.

+ + + +

PULL APART 

CHEDDAR BACON RANCH BISCUITS

6 bacon slices

2 cups all-purpose flour

2 Tbsp. cornstarch

1 Tbsp. baking powder

1/4 tsp. black pepper

1 (1-ounce) package ranch seasoning mix

1 cup shredded cheddar cheese (about 4 oz.)

2 green onions, thinly sliced

1 cup buttermilk

1 large egg

6 Tbsp. salted butter, cubed

Preheat the oven to 375°F.

In a large skillet, cook the bacon over medium heat, flipping occasionally, until crisp, 5 to 7 minutes. Transfer to a paper towel–lined plate and chop when cool enough to handle. Reserve 2 tablespoons of the bacon drippings.

In a large bowl, whisk together the flour, cornstarch, baking powder, pepper, ranch seasoning mix, bacon, ¾ cup of the cheese, and all but 1 teaspoon of the sliced green onions.

In a large measuring cup or medium bowl, whisk together the buttermilk and egg. Add the buttermilk mixture to the flour mixture and stir until just combined.

Add the butter and reserved bacon drippings to a 4½-by-8½-inch metal loaf pan and warm in the oven until the butter is melted, 3 to 5 minutes. Pour off 1 tablespoon of the butter mixture into a small bowl and reserve. Add the biscuit batter to the heated loaf pan and spread in an even layer. (It’s okay if some butter pools around the batter.) Using a large metal spatula, insert it vertically and press straight down through the batter to the bottom of the pan to cut it into 8 to 10 portions. Sprinkle the top with the remaining ¼ cup cheese.

Bake the loaf until a skewer inserted in the center comes out clean and the top is golden, 40 to 45 minutes.

Allow the loaf to cool on a wire rack for 5 minutes before removing from the pan. Very finely chop the reserved 1 teaspoon green onion. Remelt the reserved butter if necessary in a microwave. Stir the green onion into the reserved butter and brush all over the loaf.

+ + + +

WATERMELON, TOMATO & 

MOZZARELLA SALAD

1/2 small red onion, thinly sliced

1/4 cup white balsamic vinegar or seasoned rice wine vinegar

3 Tbsp. olive oil

1 1/2 tsp. flaky sea salt, plus more for sprinkling

1/2 tsp. black pepper, plus more for sprinkling

8 cups (1-inch) chunks seedless watermelon (about 1/2 small watermelon)

1 pt. multicolored cherry tomatoes, halved

8 oz. mozzarella balls

1/4 cup torn basil leaves, plus more for serving

2 Tbsp. torn mint leaves, plus more for serving

In a medium bowl, soak the onion in ice water for 10 minutes. Drain and pat thoroughly dry.

In a large bowl, whisk together the vinegar, olive oil, salt, and pepper. Fold in the watermelon, tomatoes, mozzarella, and onion to coat well. Gently fold in the basil and mint.

Serve immediately or chill up to 2 hours. Just before serving, sprinkle the salad with more basil, mint, flaky sea salt, and pepper.

+ + + +

ROASTED RED PEPPER CAPRESE PANINI

1/2 cup pesto

8 slices crusty sourdough bread

1 lb. fresh mozzarella, sliced

1 to 2 medium tomatoes

1 1/4 cups jarred roasted peppers, torn

Kosher salt, to taste

Black pepper, to taste

4 Tbsp. salted butter, at room temperature

Spread the pesto on each piece of bread. On 4 of the pieces, layer the mozzarella, then the tomatoes, and then the roasted pepper pieces. Season with salt and pepper. Top with the other 4 pieces of bread, pesto-side down.

Generously butter the outsides of the sandwiches. Grill in a panini press according to the manufacturer’s instructions until the cheese is melted and the bread is browned and crispy. Remove from the press and let stand for 30 seconds or so before slicing.

TFD: “In a complex world, intelligence consists in ignoring things that are irrelevant.” - Nassim Nicholas Taleb

---