Chips-ahoy-wiches!

CHIPS AHOY! Wiches


Prep Time: 20 min
Total Time: 2 hr 20 min
Makes: 12

3 cups chocolate ice cream, slightly softened
24 CHIPS AHOY! Cookies
3/4 cup flaked coconut, toasted

SPREAD 1/4 cup ice cream onto flat side of each of 12 cookies; cover with second cookie, top-side up, to make a total of 12 sandwiches.

ROLL edges in coconut.

FREEZE 1 to 2 hours or until firm. Store leftovers, tightly wrapped, in freezer.



Variation
Prepare as directed, using your favorite flavor of ice cream, sherbet or frozen yogurt. In addition, roll edges in colored sprinkles, chopped peanuts or chocolate chips instead of the coconut.

Special Extra
Spread about 1 Tbsp. Kraft Peanut Butter onto flat side of each of 12 of the cookies before topping with ice cream.

Make Ahead
These cool treats are perfect for making ahead of time. Simply prepare as directed, wrap in plastic wrap and store in freezer up to 1 month. (LOVE THAT!)

Stolen from Kraft

Peach and Cornmeal Upsideown Cake

Again, gotta love Martha!

Toldja I was browsing and Loving it.

The carefree days of summer are embodied in this relatively effortless, yet elegant, skillet dessert. Aromatic lavender permeates the lightly sweetened cornmeal cake, and plump peaches impart even more fragrance and flavor.

Ingredients

Serves 8

• 5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened
• 1 cup sugar
• 3 medium ripe peaches (about 1 1/4 pounds), skins on, pitted, and cut into 3/4-inch wedges
• 1 cup coarse yellow cornmeal or polenta
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons chopped fresh lavender, or 1 1/2 teaspoons dried lavender
• 1 1/4 teaspoons coarse salt
• 3 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 cup heavy cream

Directions

1. Preheat oven to 350 degrees. Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts. Sprinkle 1/4 cup sugar evenly over bottom of skillet, and cook until sugar starts to bubble and turn golden brown, about 3 minutes. Arrange peaches in a circle at edge of skillet, on top of sugar. Arrange the remaining wedges in the center to fill. Reduce heat to low, and cook until juices are bubbling and peaches begin to soften, 10 to 12 minutes. Remove from heat.
   
   
2. Whisk cornmeal, flour, baking powder, lavender, and salt in a medium bowl. Beat remaining stick of butter and 3/4 cup sugar with a mixer on high speed, until pale and fluffy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Mix in vanilla and cream. Reduce speed to low, and beat in cornmeal mixture in 2 additions.
3. Drop large spoonfuls of batter over peaches, and spread evenly using an offset spatula. Bake until golden brown and a tester inserted in the center comes out clean, 20 to 22 minutes. Transfer skillet to a wire rack, and let stand for 10 minutes. Run a knife or spatula around edge of cake. Quickly invert cake onto a cutting board. Tap bottom of skillet to release peaches, and carefully remove skillet. Reposition peach slices on top of cake. Let cool slightly before serving.
   
   

Helpful Hint

Perfectly ripe peaches, available from May to October, will feel heavy for their size, yield slightly to gentle pressure, and emit a sweet, heady perfume. Avoid any fruit tinged with green, as it won't ripen. Ready-to-eat peaches last 3 to 5 days refrigerated; firmer ones will soften when kept in a brown paper bag on the counter for up to 3 days.

Yum, yum, gimmie some!

Citrus Cornmeal Shortbread

Don't mind me... I'm just browsing MarthaStewart.com and I keep finding yumminess!


Ingredients

Makes 2 dozen

* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup confectioners' sugar
* 2 teaspoons pure vanilla extract
* 1 1/2 teaspoons orange zest
* 2 cups all-purpose flour
* 1/4 cup yellow cornmeal
* 2 tablespoons yellow cornmeal
* 1 teaspoon coarse salt

Directions

1. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.
2. Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack. Store in an airtight container at room temperature up to 1 week.

A different after-dinner mint!

Saw and stole this one from marthastewart.com


For a refreshing postmeal bite, try frozen chocolate-dipped mint leaves -- on their own or as a garnish for ice cream or chocolate cake. Melt 1/2 cup dark chocolate (bars work fine), and dip in fresh mint leaves, holding on to the stem side with your fingers or kitchen tweezers. Place on a parchment-covered baking sheet, and freeze, uncovered, until hardened, about 20 minutes (or up to 5 hours). Gently remove from parchment, and serve immediately.

Dare I say it? Yes... It's a good thing. ;)

Reese's Puffs Snack

Ingredients
3 tablespoons butter
1/2 cup light corn syrup
1 (6 ounce) package semi-sweet chocolate chips
1/4 cup peanut butter (chunky or smooth)
5 cups Reese's Puffs cereal (slightly crushed if desired)
1/4 cup finely chopped peanuts (optional)
1 1/2 cups mini marshmallows


Directions
1Butter a 9x9 or a 8x8-inch square pan.
2In a 3-quart saucepan melt butter or margarine.
3Add in corn syrup and chocolate chips, stirring occasionally; remove from heat and stir in peanut butter.
4Gradually stir in the cereal and chopped peanuts (if using) until completely coated.
5Gently stir in the marshmallows.
6Transfer the mixture to the buttered baking dish, then press down with back of the spoon.
7Let stand about 1 hour until firm.

Stole these form Jori

SPAM SKILLET CASSEROLE

Once again, thanks to gmail's spam folder. :)

SPAM SKILLET CASSEROLE

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles                       Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Baking potatoes, cut into
                        -1/8″ slices
   1       cn           SPAM Luncheon Meat, cubed
                        -(12 oz)
   1       c            Thinly sliced carrots
   1       c            Thinly sliced onions
     1/2   c            Thinly sliced celery
   2                    Garlic cloves, minced
   2       tb           Flour
   1       t            Coarsely ground pepper
     3/4   t            Dried whole thyme
   1       cn           No-salt-added green beans,
                        -drained (16 oz)
   1       cn           No-salt-added whole
                        -tomatoes, drained and
                        -chopped (16 oz)
   1       cn           No-salt-added vegetable
                        -juice cocktail (5 1/2 oz)
                        Butter-flavor vegetable
                        -cooking spray

  Cook potatoes in boiling water 3 minutes or until crisp-tender.
  Drain. In skillet, cook SPAM until browned; remove from skillet. Add
  carrots to skillet and saute 4-5 minutes, stirring frequently. Add
  onion, celery, and garlic; saute until vegetables are tender. Combine
  flour, pepper, and thyme. Stir flour mixture into vegetable mixture;
  cook 1 minute, stirring constantly. Add SPAM, green beans, tomato,
  and vegetable juice cocktail. Bring to a boil. Reduce heat and simmer
  5 minutes, stirring occasionally. Remove skillet from heat; arrange
  potato slices over SPAM mixture to cover completely. Spray potato
  slices with vegetable cooking spray. Broil 6″ from heat source 10
  minutes or until golden.