EASY GRILLED S'MORES
Assemble traditional s'mores ingredients for these Easy Grilled S'mores! Grilled s'mores wrapped in foil are a quick and easy way to serve a campfire treat.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat grill to medium heat.
- Fill graham squares with remaining ingredients to make 4 s'mores; wrap each in heavy-duty foil.
- Grill 4 to 5 min. or until marshmallows are melted.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
S'MORE ROCKIN' REINDEER RAVIOLI
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 2 dozen
Number Of Ingredients 14
Steps:
- For the filling: Pulse the graham crackers in a food processor until crumbly. Add the chocolate and cream cheese and continue to pulse until crumbly but pasty.
- Using the filling portion ('the bumpy side") of a 12-section ravioli mold, cover the indented side with plastic wrap. Pack some of the filling into each indentation, leveling each one so it's flush with the top of the mold. Remove and place on a plate. Repeat to make 24 fillings. Cover the filling with plastic wrap and refrigerate. (Eat the crumbs left behind.)
- To make the dough: Combine the butter and sugars in a large mixing bowl. Beat at medium speed, until fluffy and combined, about 2 minutes. Add the molasses and vanilla and beat until combined.
- In a separate bowl, whisk both flours, the baking soda, salt and cinnamon together. Add flour mixture to butter mixture in 3 parts, alternating with cream in 2 parts, beginning and ending with flour. Be careful not to overwork the dough. Divide into 2 disks, wrap in plastic warp and chill until very firm, about 1 hour.
- Lay out an 11 by 15-inch piece of foil on a clean workspace and sprinkle generously with flour. Place a disk of dough on top and cover with a large sheet of plastic wrap. Roll the dough between the two layers (Voila, no messy hands) until you have a rectangle measuring 10 by 13 inches, cutting and patching as needed. Repeat with the other disk of dough. Transfer each foil to a cookie sheet and refrigerate for 30 minutes to 1 hour.
- When chilled, remove plastic wrap from 1 flat of chilled and rolled dough. Spray the zigzag side of the ravioli mold with nonstick spray and sprinkle it with flour. Place the mold, zigzag side down, onto the lower half of the dough, making a slight indent in the dough. Take the chocolate filling from the refrigerator. Place a round of filling on the center of each square ravioli impression.
- Using the foil to lift the top of the dough, fold it over the mounds on the bottom half leaving plenty of give to tuck dough between each mound. Gently press out the air around the mounds with wet fingers to keep the dough from cracking. Spray the zigzag side of the mold again and sprinkle the top of the ravioli with flour. Invert the press on the cookies, making another impression in the dough, and press very firmly to seal the 2 layers together and cut off excess dough.
- To remove the mold, gently lift by pressing downward on the 2 mounds on the end. Lift up on the mold working your way across the dough slab. Use a dry pastry brush to brush off excess flour. Cut ravioli into individual portions, trimming away excess dough with a knife or fluted pastry cutter. Arrange on a baking sheet. Chill the molded ravioli in the refrigerator until firm to the touch, 30 more minutes.
- Preheat the oven to 350 degrees F.
- Bake the ravioli for 25 to 30 Minutes. Remove from oven and let sit on cookie sheet 5 more minutes, using a pastry cutter to cut in between the ravioli while warm, if desired. Then slide the slab onto a cookie sheet to cool. Eat 1 slab and freeze the other to keep it really fresh. Yummmmm!!!!
S'MORE WRAPS
This recipe is so simple and versatile. On a picnic we don't worry about dirty hands, we just pull down the foil and eat til it's gone. Using tortillas are a great way to get the kids involved in making their own snacks. My grandkids have put just about everything in them including candy bars, jelly, and as simple as cinnamon, butter and sugar. One of their favorites is cinnamon and marshmallow,
Provided by Diane Hathaway
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Spread about 2 T peanut butter on each tortilla.
- Top with about 1/4 cup of marshmallows and 2 T chocolate chips.
- Roll up and wrap in aluminum foil and seal tightly Bake at 375 for about 5-10 minutes or until chips and marshmallows are melted.
- You may also microwave these but will need to wrap in plastic wrap.
- Times will vary according to your microwave.
- I have also made these in advance and wrapped in foil to take on a picnic.
- When you're ready for dessert just put them on the grill for 5-10 minutes depending on how hot your grill is.
CHOCOLATE-PEANUT BUTTER S'MORES
Steps:
- Toast the marshmallow: Thread marshmallow onto a metal skewer and hold over medium-high heat, rotating, until golden brown, 1 to 2 minutes.
- Sandwich 1 peanut butter cup and 2 toasted marshmallows between 2 peanut butter cookies.
S'MORE SNACK TREATS
Here's everything that's fabulous about s'mores-the graham cracker, marshmallow and chocolate yumminess-all spread in a 13X9 pan and cut into bars.
Provided by My Food and Family
Categories Recipes
Time 55m
Number Of Ingredients 4
Steps:
- Break grahams into bite-sized pieces; set aside. Melt margarine in large saucepan on medium heat. Add marshmallows; cook until completely melted, stirring constantly. Add broken grahams; mix lightly until evenly coated.
- Spread mixture into lightly greased 13x9-inch pan; sprinkle with chocolate. Press chocolate lightly into graham mixture with greased hands.
- Refrigerate at least 20 minutes before cutting into 12 bars to serve.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
S'MORES WONTONS
Another recipe from Aish.com, and this time it's for Purim. I think it's a nice twist, and it still has the triangular shape that the hamentashen is known for.
Provided by Studentchef
Categories Dessert
Time 20m
Yield 12 wontons
Number Of Ingredients 7
Steps:
- Line a cookie sheet with paper towels. Set aside.
- Brush the edges of a wonton wrapper with a little water. Place one graham cracker piece, 2 mini marshmallows, and 4 chocolate chips in the center of the wonton. Fold the top of the wonton wrapper over the filling and press to seal. Repeat with remaining wonton wrappers.
- Heat the oil in a skillet over medium-high heat. Fry wontons until golden brown on either side. Remove from pan to the prepared cookie sheet. Sprinkle with powdered sugar and serve warm to your impressed guests.
Nutrition Facts : Calories 301.5, Fat 9.5, SaturatedFat 5.2, Cholesterol 2.6, Sodium 205.8, Carbohydrate 54.1, Fiber 2.4, Sugar 28.1, Protein 4.7
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- Preheat oven to 375°F. Roll out each piecrust and trim the edges to form a large square. Cut into 6 equal squares.
- Turn the square of dough so it's shaped like a diamond, with one tip at the top and one at the bottom. Spread 1 tablespoon of the marshmallow fluff in each square, forming a thick line from the top corner of the square to the bottom. Sprinkle with mini chocolate chips and graham cracker crumbs. Fold the side corners in and over. Place on a baking sheet. Repeat with remaining dough.
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- Fudge Stripe S’mores. This is one we’ve seen done by campers all across the country. We love it because it’s simpler than a traditional s’more, but still just as delicious.
- Peppermint S’mores. One of our absolute favorite flavor combinations is peppermint and chocolate, especially during the holidays. Therefore, it only made sense to include a peppermint chocolate s’mores recipe on our list.
- Peanut Butter S’mores. Another fantastic flavor combination is peanut butter and chocolate. For this one, you have a couple of options. You can either assemble the sandwich as usual but adding a smear of peanut butter to one graham cracker, or you can opt to use a regular size Reese’s Peanut Butter Cup in place of the usual chocolate bar.
- Triple Chocolate S’mores. Sometimes you just need a little extra chocolate in your life. This is where triple chocolate s’mores come into play. These incredible treats pack as much chocolate as possible into one divine dessert that you’ll want to enjoy time and time again.
- Strawberry Banana S’mores. Feeling fruity? Strawberry banana s’mores might be just the thing. Create these simply by adding slices of strawberry and banana to a regular s’mores.
- Cookie S’mores. Those looking for a simple way to mix up their traditional campfire treat need only look as far as their pantry. Just pull out whatever cookies you have inside and use them in place of graham crackers.
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- S’mores Pudgy Pies. Making pudgy pies in a pie iron over a campfire is a super fun camping activity. Most people do this with fruit fillings, but there is absolutely no reason you couldn’t make s’mores pies.
- S’mores bars. Another delicious option is s’mores bars. These are ideal for those who like to take their treats on-the-go. They can be packed in a bag for a hike, or enjoyed as an after-dinner treat when building a fire is out of the question.
- Set up a s’mores bar. Still haven’t found that one perfect s’mores recipe? Why not enlist the help of friends? A s’mores party during your next camping trip could be just the thing to bring people together and inspire them to create some awesome desserts you never would have dreamed up.
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