Simply Cookbooks

Posts Tagged ‘cookies’

We had some left over ice cream from when Ed made it and no one would touch it for some reason.   I guess no one wanted to be the one to finish off the ice cream.   So what to do with it?

I found this recipe and remembered my Mom made something very similiar when I was a kid, only she used vanilla wafers or any other kind of cookie she had laying around.

So you and the kids enjoy and be sure an experiment with different cookie/ice cream combinations.

Make Ahead Tip: Wrap and freeze for up to 1 week.
RECIPE INGREDIENTS
4 small vanilla-snap cookies
2 tablespoons fruit sorbet or frozen yogurt

DIRECTIONS
Top 2 cookies with 1 tablespoon sorbet (or frozen yogurt). Top with 2 more cookies. Freeze sandwiches for at least 30 minutes to firm up.

@Eating Well Magazine

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I know I just posted, but I was watching the food channel last night and they had a show with Paula, Bobby Flay, Elton Brown, Tyler ( don’t know his last name) and Giada about Grilling on South Beach…the recipes were awesome.

Of course the chocolate smores caught my interest.  They look so good, that I will have to try them soon!

Recipe courtesy Paula Deen, 2007
Ingredients
nocoupons

* Canola oil
* 3 bananas
* 10 store-bought chocolate chip cookies (the larger the better)
* 1 cup graham cracker crumbs
* 1 cup small marshmallows
* 1 cup chocolate chips

Directions

Preheat grill to medium-high heat. Brush grill with canola oil.

Cut the bananas in half, lengthwise and grill, skin side down just until warm. Remove warmed banana from the skin and cut again in half.
For assembly:

On a piece of aluminum foil, place 1 cookie. Top evenly with banana slices, marshmallows, chocolate chips, graham cracker crumbs and top with another cookie. Wrap foil around the sandwich and place on the grill until warmed through and melted

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Packing cookies in lunches? Here’s a great pack-and-munch treat.

1    pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2    cup butter or margarine, softened
1    tablespoon water
1    egg
3/4    cup crisp rice cereal
1/2    cup flaked coconut

1.Heat oven to 375°F. In large bowl, stir all ingredients until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
2.Bake 10 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheet. Cool completely.
High Altitude (3500-6500 ft): No change.

Make the Most of This Recipe
Variation
Toss 1/2 cup peanut butter chips, chocolate chips or a combo of both into the dough for extra flavor.

I had this recipe for years and my children loved them.   I lost the recipe some time ago and had forgotten about it until this last Sunday when one of my sons mentioned them.  Took some searching but I finally found just the one…Enjoy!

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I have not always been a fan of oatmeal cereal.  I ate it maybe twice, three times a year.  My mother used to cook it for my siblings and myself for breakfast and I remember it was always gooey and slimy, that might have had something to do with the fact that I couldn’t get past the first spoonful.

Mom was a good cook, but she had these little quirks (I like to call them that), she felt if she ate food one way as a child then her children should eat it that way also. When I started having children I made a promise to them and myself that no slimy oatmeal would pass their lips or mine ever again.  I have kept that promise, but I do eat oatmeal cereal now.

It started about 6 years ago when I found I had high cholesterol and the doctor suggested oatmeal for breakfast.  At the time I felt I would rather have the cholesterol…I was wrong.  My husband who I love more than myself insisted I follow the doctors instructions if not every morning than at least three times a week.  I figured I could do that for him and my family.  Oh!  the sacrifices we Mothers make for our families.

My husband who also grew up on oatmeal makes it for me every morning now and you know what it didn’t have to be is slimy, gooey, or taste bland.  He adds a small amount of brown sugar to the cooking water, sometimes honey, fresh fruit, raisins, sometimes nuts of different varieties and sometimes I think he might add the kitchen sink.

Oatmeal is one of natures best fighters for high cholesterol.

Think of the ways you can use Oatmeal in your daily recipes:  as a filler for meatloaf or meatballs, in your yogurt,  make your own nutri-bars with oatmeal, raisins, nuts, if you think of it you will be able to come up with a thousand ways to used oatmeal in your everyday life…and don’t forget those oatmeal raisin cookies!

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