The Best S'mores Cookies

These fun & tasty cookies were a big hit with
both kids & adults over the 4th of July weekend. 

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

1 1/2 cups granulated sugar

1/2 cup packed brown sugar

2 eggs

2 teaspoons pure vanilla extract

2 cups all purpose flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semi sweet chocolate chunks

1 cup mini marshmallows

6 regular size Hershey bars broken into segments

1/2 cup graham cracker crumbs

Method:

In a large bowl, with an electric mixer on medium speed, cream together the butter and sugars until they are light and fluffy.

Add the eggs and vanilla and mix until well combined.

Sift together the flour, cocoa, soda and salt. Add to the creamed ingredients. Mix on low speed until all of the dry ingredients are blended in. 

Fold in the chocolate chunks. Cover the bowl with pastic wrap and refrigerate for 30 minutes or langer.

Preheat oven to 350*. Line baking sheets with parchment paper.

Scoop 2 tablespoons of cookie dough and form into balls. Place the balls 2 inches apart on the prepared baking pans. Press 3 or 4 marshmallows on top of each dough ball.

Bake for 9 to 10 minutes. Remove from the oven and immediately press a Hershey segment on top of each cookie. Sprinkle with graham cracker crumbs.

Allow to cool on the pan for 5 minutes and then transfer to a metal rack to finish cooling. 

Store in the refrigerator in airtight containers with waxed paper between layers of cookies. Makes 5 1/2 dozen. (66 cookies) 

Notes:

Before layering the cookies in storage containers, i returned them to baking sheets and placed them in the refrigerator long enough for the Hershey bars on top to set.

These cookies are delicious warm or chilled, but my family especially liked them after they were chilled.

Easy Blended Mock Margarita Slushies 🍹

This is a refreshing and pretty drink
that both adults and kids can enjoy.

Ingredients:

1/2 cup water*

1/2 cup sugar*

coarse sea salt, Kosher salt or sugar

1/2 cup lime juice*

3/4 cup orange juice

2/3 cup pineaplle or ruby red grapefruit juice**

1 tablespoon grenadine syrup (optional)

4 cups ice cubes

lime and/or orange slices (optional)

straws***

Method:

Add the water and sugar to a small saucepan. Stir to mix and bring to a boil over medium heat. Simmer over low heat for 5 minutes. Remove from the heat and set aside to cool.

To create a rim on each glass, dip the sipping edge into a bowl of water. Dip the wetted glassess in another bowl of salt or sugar. Set aside the rimmed glasses.

Add the juices, cooled sugar mixture and if desired, the grenadine to a large blender container. Add the ice and process until everything is blended and slushy.

Divide the slushy evenly between 6 to 10 salt or sugar rimmed glasses. Add a straw to each glass and if desired, garnish with a lime and/or orange slice.

Makes 6 to 10 servings depending on the size of the glasses that are used.

*A 6 ounce can of limeade may be sustituted for the water, sugar and lime juice.

**Some people prefer the flavor of pineapple juice and some prefer the tartness of grapefruit juice. One large grapefruit provides 2/3 cup liquid when juiced.

***I cut regular sized straws in half to make the perfect size straws for the cocktail glasses.

Notes:

I made the simple sugar syrup ahead of time and stored in the refrigerator until it was time to blend the margaritas.

I purchase lemons and limes by the bag. I freeze the zest and juice so that I always have those ingredients on hand as needed.

 

Roasted Red Pepper Antipasto Cheese Spread Appetizer (Simple Gourmet)

This festive, tasty & creamy cheese spread is simple to make
and  perfect to serve at parties & holiday gatherings.

Ingredients:

8 iunces gream cheese, at room temperature

1/4 teaspoon garlic powder

1/4 teaspoon Italian seasoning

1/2 cup chopped roasted red bell pepper

1/4 cup chopped green olives

1/4 cup chopped black olives

1/2 cup chopped artichoke hearts**

1/4 cup grated parmesan cheese

3 tablespoons chopped cilantro or parsley

fresh thyme or rosemary sprigs (optional)

Method:

Add the cream cheese, garlic powder, Italian seasoning, roasted pepper, olives and artichoke hearts to a medium/large bowl. Mix with an electric mixer on low speed until all of the ingredients are evenly mixed.

Cover and chill the mixture for 1 hour.

Sprinkle the cilantro on a piece of waxed paper. Transfer the cheese mixture on top of the cilantro sprinkled waxed paper and form into a "loaf" or "log". 

Wrap the waxed paper around the loaf, pressing the cilantro into the sides of the cheese. Return to the refrigerator and chill one hour or overnight.

Unwrap and transfer to a serving platter. If desired, garnish with fresh thyme or rosemary springs. Serve with crackers, vegetables and or sliced baguettes. Serves 10.

**I used canned artichoke hearts, Canned or marinated artichoke hearts may be used.

Notes: 

This delicious and creamy appetizer is very simple to make. 

Even people who won't normally eat olives liked this vegetable filled cheese log appetizer. 🥰

Easy Barbecue Marinade For Baked Or Grilled Chicken

This is a tasty and easy meal that can be
prepped the same day and up to 3months
in advance. The cooking time is quick ~
just 10 to 15 minutes!

Ingredients:

3 pounds boneless, skinless chicken breasts

1/2 cup avocado oil

1/2 cup of your favorite barbecue sauce

2 teaspoons chili powder

1 teaspoon smoked paprika

4 cloves garlic, minced or pressed

1/2 teaspoon salt

1/2 teaspoon black pepper

Method:

Cut each chicken breast in half lengthwise. Place in a ziploc bag.

Mix together the remaining ingredients and pour over the chicken. Refrigerate for at least 30 minutes, or freeze for up to 3 months.

When ready to cook, allow to thaw in the refrigerator overnight.

To Bake: Preheat oven to 400*. Place the chicken and marinade in a lightly greased a baking dish. Bake for 20 to 30 minutes or until the chicked is cooked through. (160*)

To Grill: Heat grill to 400*. Grill on all sides for 10 to 15 minutes or until cooked through to 160*.

Makes 6 servings.

Note: I prepped this chicken & marinade and stored in the freezer. The day before grilling, I transfered the frozen chicken to the refrigerator to defrost. I use and indoor grill with a lid to cook the chicken. 

Easy Pineapple Baked or Grilled Chicken 🍍

This simple recipe resulted in a delicious
& moist (and healthy) grilled chicken!

Ingredients:

3 pounds boneless, skinless, chicken

1/2 cup pineapple juice

1/4 cup soy sauce or coconut aminos

6 to 8 cloves (2 tablespoons) garlic, minced or pressed

2 tablespoons avocado oil

2 teaspoons onion powder

2 teaspoons ground ginger

1 teaspoon black pepper

Method:

Cut each chicken breast into 3 long pieces. Place in a ziploc bag.

Mix together the remaining ingredients and pour over the chicken. Refrigerate for at least 30 minutes, or freeze for up to 3 months.

When ready to cook, allow to thaw in the refrigerator overnight.

To Bake: Preheat oven to 400*. Place the chicken and marinade in a lightly greased a baking dish. Bake for 20 to 30 minutes or until the chicked is cooked through. (160*)

To Grill: Heat grill to 400*. Grill on all sides for 10 to 15 minutes or until cooked through to 160*.

Makes 6 servings. 

Notes:

I placed this chicken in marinade and stored it in the freezer until the day before grilling. I cooked the chicken on an indoor grill. In between turning the chicken pieces to grill all sides, I kept the cover/lid closed.

I grilled two types of marinated chicken for a family dinner. Both were delicious, but this pineapple chicken was the best!  🍍

Peanut Butter Dessert Dip (For Apples, Celery, Pretzels & Cookies)

Kids and adults both enjoy this creamy
peanut butter dessert dip. ❤️

Ingredients:

1/2 cup smooth style peanut butter

6 tablespoons butter, at room temperature

1 cup powdered sugar

3 tablespoons brown sugar

1 teaspoon pure vanilla extract

Method:

Add the peanut butter to a large glass bowl. Microwave for one minute.

Add the remaining ingredients. Use an electric mixer to blend the ingredients together for one or two minutes, or until smooth and creamy.

Transfer to a serving dish. Serve right away or chill 30 minutes or longer. (If you chill for longer than 30 minutes, let stand at room temperature for 20 minutes before serving.) Serve with pretzels, apple slices, celery sticks or cookies. Serves 8 to 10.

Note: This dip pairs nicely with the saltiness of pretzels, crispness of apples or celery and crunchy cookies. I found some crisp cocoa & cayenne crackers that were great with this dip, too.

Super Easy Chilled Crab Dip Appetizer🦀

This delicious and flavorful crab
dip is so simple to make! 🦀

Ingredients:

1 (6 ounce) can Chicken of The Sea real crab meat

8 ounces cream cheese, at room temperature

2 tablespoons lemon juice**

6 to 12 tablespoons cocktail sauce***

1 teaspoon onion powder

2 teaspoons chopped cilantro or parsley (optional)

Method:

Use a can opener to open the can of crabmeat. With the cut lid on top of the crabmeat, drain the liquid from the can. Next, press the lid down to squeeze out any remaining liquid.

Add the crabmeat, cream cheese, lemon juice 6 tablespoons of the cocktail sauce and the onion powder to a large bowl. Use an electic mixer, on low speed, to blend just until all of the ingredients are well mixed.

Transfer to a serving bowl. Spread the remaining 6 tablespoons of cocktail sauce over the top of the crab mixture.*** If desired, garnish with cilantro or parsley.

Cover and chill one hour or overnight. Serve with crackers and/or celery. Serves 8 to 10.

**I purchase lemons and limes by the bag. I zest the skins and freeze. I also juice the fruits and make frozen juice cubes that I store in storage bags. That way I have zest and juice on hand when needed for recipes.

***If you do not top the crab dip with cocktail sauce, you will only need 6 tablespoons of cocktail sauce. Everyone in my family loved this appetizer, but half prefer it without the additional coctail sauce on top.

Note: This crab dip tastes gourmet, but it is quick and easy to make!