Simply Cookbooks

Posts Tagged ‘snacks’

I am in the mood for chocolate.  And as anyone knows when a woman is in the mood for chocolate, don’t stand in her way!

My husband is the baker in the family and he makes wonderful Chocolate Chip cookies.  He uses the recipes off the Nestle Tollhouse chips bag, but instead of using vanilla he uses real Almond extract, then adds pecans.  They are delicious.

But I am in the mood for something more chocolaty (is that even a word?).  Something that oozes chocoate and is so rich that eating one will satisfy my craving.  Of course, I will have to eat more as I don’t want them to go to waste.

So I am on a hunt for a chocolate recipe that is rich, googy, and says this chocolate is all you have been waiting for….got any suggestions?  Just post them in the comment section.

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When my husband said he wanted to make me some brownies I told him all right.  After all who can pass up brownies.

Little did I know he was browsing for new recipes again.  OMG!  These are to die for (not literally), but they are really, really, good.  So rich and chocolaty, and mix in the peanut butter…my two favorite things…you have to try these.

From the Pillsbury Bake Off:

Peanut Butter-Toffee Cheescake Brownies

INGREDIENTS
1    box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
1/2    cup Crisco® Pure Vegetable Oil
1/4    cup water
2    EGGLAND’S BEST eggs
1    package (8 oz) cream cheese, softened
1    can (14 oz) Eagle Brand® Sweetened Condensed Milk
1/2    cup Jif® Creamy Peanut Butter
1    bag (8 oz) Heath® milk chocolate toffee bits
1    cup Hershey’s® milk chocolate baking chips
3    tablespoons whipping cream

DIRECTIONS
1.Heat oven to 350°F. Lightly spray 13×9-inch pan with Crisco® Original No-Stick Cooking Spray.
2.In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.
3.In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly.
4.Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.
5.In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.

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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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