S'Mores pie recipe from McCormick

No summer celebration is complete until the s'mores are served! This delightful recipe from McCormick offers a new twist on a classic summer sweet.

Ingredients

• 1 1/2 cups graham cracker crumbs 
• 7 tablespoons butter, melted 
• 1/3 cup sugar 
• 3/4 cup heavy cream 
• 6 ounces semi-sweet chocolate, chopped 
• 2 teaspoons McCormick® Cinnamon, Ground 
• 1 tablespoon plus 1 teaspoon McCormick® Extra Rich Pure Vanilla Extract, divided 
• 1 jar (7 ounces) marshmallow creme 
• 4 ounces (1/2 package) cream cheese, softened 
• 1 tub (8 ounces) frozen whipped topping, thawed 

Directions 

• For the Crust mix all ingredients in medium bowl. Press into bottom and up sides of 9-inch pie plate. Set aside. 
• For the Filling bring cream just to boil in small saucepan. Pour over chocolate in medium heatproof bowl. Let stand 1 minute then stir until smooth. Stir in cinnamon and 1 teaspoon of the vanilla. Pour into prepared crust. Refrigerate 30 minutes or until chocolate is firm. (Freeze 15 minutes for faster chilling.) Beat marshmallow creme, cream cheese and remaining 1 tablespoon vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping until well blended. Spread evenly over chocolate layer in crust. Refrigerate at least 2 hours or until ready to serve. Garnish with chocolate curls or toasted marshmallows, if desired.

Chicken, bacon, ranch enchilada recipe from Betty Crocker

I'm not sure what it is about summer, but the flavors of chicken, bacon and ranch dressing always seem to make dinner taste a little bit better. If you are looking for a new take on a classic enchilada recipe for your summer dining, this recipe from Betty Crocker is a sure hit!

Ingredients 
Enchiladas 

• 4 cups shredded deli rotisserie chicken 
• 9 slices bacon, crisply cooked and crumbled 
• 1 packet (1 oz) ranch dressing & seasoning mix 
• 1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce 
• 2 cups shredded Mexican blend cheese (8 oz) 
• 20 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch) 

Sauce 

• 2 tablespoons olive oil 
• 1/2 cup chopped onion 
• 1 can (4.5 oz) Old El Paso™ chopped green chiles 
• 2 tablespoons Gold Medal™ all-purpose flour 
• 2 cups Progresso™ chicken broth (from 32-oz carton) 
• 1 cup sour cream 

Garnishes, as desired 

• Chopped fresh cilantro 
• Chopped fresh tomatoes 
• Chopped red onion 

Directions 

1. Heat oven to 375°F. Lightly grease 13x9-inch (3-quart) baking dish and 8-inch square (2-quart) baking dish. 
2. In large bowl, mix chicken, half of the crumbled bacon, 1 tablespoon of the ranch dressing & seasoning mix, the cooking sauce, and 1 cup of the cheese; mix well. Divide mixture among tortillas, and roll up, placing seam side down in baking dishes. Set aside. If you want to freeze the smaller baking dish of enchiladas at this point, cover the baking dish with foil, and label before placing in the freezer. Use within 1 month. 
3. In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil until softened. Add chilies, and cook until most of the liquid from chilies evaporates. Stir in flour. Slowly add chicken broth, stirring constantly to prevent lumps. 
4. Once broth is incorporated, cook another minute or until slightly thickened. Stir in sour cream and remaining ranch dressing & seasoning mix, and simmer 1 minute. 
5. Remove from heat, and pour over enchiladas. If baking both baking dishes, pour the sauce over both; otherwise, pour all of it into the 13x9-inch dish. (To make just enough for the smaller pan of enchiladas later, divide the recipe for the sauce in half, ratios in the tips section below). Top with remaining cheese and bacon. 
6. Bake about 20 minutes until cheese is melted and sauce is bubbling. Cool 5 minutes before serving with garnishes.