Simply Cookbooks

Posts Tagged ‘snacks’

Nothing says comfort food as much as Chocolate.  And nothing says chocolate better than Brownies.

It is a scientific fact that women need chocolate to make them feel better.  I don’t really care what all technical jargon is or why it makes us feel better, just happy that it does and I have a very good reason to eat it.

This brownie recipe was sent to me by a friend, not sure where she got it, and really don’t care.  This is wonderful.  I would suggest not sharing these with your kids though, these are for you only.

RECIPE INGREDIENTS
3 sticks butter (softened)
2 cups sugar
6 oz. melted chocolate
4 eggs (1 at a time)
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 cup coconut
1 cup chopped pecans
1 jar marshmallow cream
5 Tablespoons cream
1 box powdered sugar
1 teaspoon vanilla extract
Non Stick Spray (such as Pam)

DIRECTIONS
Mix together 2 sticks butter, 2 cups sugar, 3 oz. melted chocolate, and 4 eggs adding the eggs one at a time and beating mixture after each addition.

Add the flour, baking powder, coconut and pecans and mix well.

Spray a 9″ x 13″ pan with non stick spray and pour the batter into the pan.

Bake at 300* for 45 minutes.

While the cake is still warm spread the top with the marshmallow cream, then let the cake cool completely.

To frost the cake, melt 1 stick butter, 3 oz. chocolate, and 5T. cream together in a pan.

Remove from heat and add powdered sugar and vanilla. Mix together until smooth and spread on top of cake.

Sorry I don’t have a picture of the ones I made…they were gone before I got the camera set to go.

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Don’t these look good?  I can’t wait to try them.   Quesadillas of any kind are a big hit in this family, add crab meat to the mix and this is sure to be a winner whether for an appetizer or for snacking during  Saturday football games.

Don’t forget holiday entertaining!  These would make a great party appetizer!

RECIPE INGREDIENTS
1 1/2 cups (8 oz.) fresh, cooked or chopped imitation crabmeat
1 cup (4 oz.) shredded monterey jack cheese, divided
1/2 cup (2 oz.) shredded mozzarella cheese
1/2 cup (2 oz.) shredded cheddar cheese
1 jar (12 oz.) CROSSE & BLACKWELL® Seafood Cocktail Sauce, divided
2 green onions, thinly sliced
1 clove garlic, finely chopped
8 8-inch soft taco-size flour tortillas
4 tablespoons butter as needed (approximately 1 tablespoon per quesadilla)

DIRECTIONS
Combine crabmeat, 1/2 cup Monterey Jack cheese, mozzarella cheese, cheddar cheese, 1/2 cup CROSSE & BLACKWELL® Seafood Cocktail Sauce, green onions and garlic in medium bowl; mix well. Spread about 1/2 cup mixture onto each of 4 tortillas; sprinkle evenly with remaining Monterey Jack cheese. Top with remaining tortillas.

Melt about 2 teaspoons butter in large skillet over medium-high heat. Add one quesadilla; cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining butter and quesadillas. Cut each quesadilla into eight wedges. Serve with remaining cocktail sauce.

Three Cheese Crab Quesadillas Recipe at Cooking.com

Source: bestdressedmeals.com

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Remove seeds from pumpkin and wash off all pulp (you will learn anew the meaning of slippery when doing this).  Place seeds in shallow baking pans.  Half cover the seeds with saltwater (1 teaspoon salt to 1 cup of water).

Place in a 200 degree oven and bake until all water has evaporated and seeds are crisp.  Store in airtight container if they last that long!

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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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