S'mookies

I have a mild obsession with S'mores.  Ok, there, I admitted it.  Every cookout, campout, hangout, etc. the melted chocolate calls my name.  As a newlywed, I found myself perfecting the art of the S'more under the broiler of my tiny apartment stove.

It didn't surprise me that this recipe caught my eye.  It has everything that's glorious about a S'more, but with less ash and dirt.  What is great about this recipe: a salty peanut butter cookie which perfectly balances the sugar-load of toppings.  What's not so great: not enough toppings!

So what do I recommend?  Make the cookies as indicated in the recipe from Parenting magazine* or just go ahead and use the box from your child's school fundraiser (as I did).  Just make sure it is a soft, chewy cookie.  Then go crazy with the toppings.

S'mookies

2 dozen of your favorite peanut butter cookies
1 cup chocolate chips
1 jar marshmallow cream

If making your own cookies, wait until they are completely cooled before adding any toppings.
Transfer marshmallow cream to a microwave safe bowl and microwave for 15 seconds.  Spread about 1 Tablespoon of cream on each cookie, more or less until each cookie has an equal amount.  Then, microwave chocolate chips by 30 second intervals until chocolate is just melted, but not overly hot.  Drop chocolate by the spoonful onto the marshmallow cream and lightly spread until cookie is covered.

Enjoy with a large glass of milk (another reason these are better than the campfire version - who has milk camping?).

*The original recipe calls for placing another cookie on top of the chocolate, but that doesn't work very well with my modified version for two reasons: 1. It seriously reduces the topping to cookie ratio and 2. the amount of topping on the cookie will squirt out the sides and leave you with a serious mess.

Warm Artichoke and Parmesan Dip

I've had many artichoke dips and might I dare say, this is hands down the best!  Warm, melted cheese in your mouth wonderful.  I'm a chocolate/sweets gal myself, straying from the savory options at a buffet table.  This wonderful dip sucked me in and my mouth waters as I type.  But, looking at the ingredient list, I start to see why I fell in love: butter, whipping cream, cream cheese . . . . Sounds like a recipe Paula Deen can get on board with!

Thanks to my friend Liz for bringing this recipe to me:

1 jar (6 oz/170 mL) marinated artichokes
1 tbsp (15 mL) butter
3 cloves garlic, minced
1 small onion, finely chopped 
1 cup (250 mL) 35 % Real Whipping Cream 
1 package (8 oz/250 g) cream cheese, cubed
1/2 cup (125 mL) grated Canadian Parmesan cheese
1 tbsp (15 mL) chopped fresh basil 
Sliced baguette, toasts or crackers

Drain artichokes, reserving 2 tbsp (30 mL) marinade. Finely chop artichokes; set aside.

In a saucepan, melt butter over medium heat; sauté garlic and onion, stirring, for about 5 min or until golden. Add cream and bring to boil; reduce heat and simmer for 5 min or until slightly reduced. Stir in Cream cheese until melted. Stir in artichokes and reserved marinade. (Can be cooled, covered and refrigerated for up to 2 days).

Preheat oven to 400 °F (200 °C). Stir 1/3 cup (80 mL) of theParmesan and basil into artichoke mixture; transfer to shallow 4-cup (1 L) oven-proof serving dish and sprinkle with remainingParmesan.

Bake for about 20 min or until hot and bubbling. Serve with sliced baguette, toasts or crackers.

Easy Cheese Ball

My friend and neighbor, Becky, made this for a little gathering and I couldn't stay away from it.  Dip, sit, bite, dip, sit, bite, etc.  I couldn't stay away.  I was surprised at how simple it was.

2  8-oz pkgs cream cheese, softened

1/4 pound sharp cheddar cheese, grated

2 tsps. onion, grated

1 pkg Hidden Valley Ranch Original dry salad dressing mix

1 cup chopped pecans or almonds.  

Blend all ingredients together and form into two balls.  Roll in chopped nuts (I use pecans or almonds).

Serve with crackers or celery sticks.

Best if allowed to set in fridge for 24 hours before serving.

Will keep well in fridge for several weeks.