NOMNOM: The fourth recipe I am posting is a Grilled Banana Melt! This is a stuffed banana that is wrapped in tinfoil and grilled/baked. This is a great option if you like bananas because you can essentially stuff it with whatever fillings you desire. So take out the toppings and get to stuffin'!
Ingredients are as follows:
1 banana, peeled
1/2 cup of chocolate chips
1/2 cup of marshmallow
1/2 cup of graham crackers, crushed
a sheet of tinfoil
How to:
Start up the grill
Place the peeled banana in the middle of the sheet of tinfoil
Hold banana the long way and slice the banana down the middle about halfway into the banana. Then make two sideway slices halfway through the banana to make thirds
Stuff the chocolate chips, marshmallows, and graham crackers into the banana in any order
After you are done stuffing, wrap the banana up in the tinfoil
Place the banana on the grill and let it sit for 10 minutes
When the 10 minutes is up, grab a plate, fork, and a glass of milk and enjoy!
My Opinion: This banana is super easy and quick way to satisfy that sweet tooth! It tastes like a professional dessert minus all the professional work. I highly recommend this next time you're looking for a quick late night snack. Pair it with that nice cold glass of milk and it's the perfect dessert!
EAT UP! NOMNOM!
NOMNOM: The third recipe is a frozen samoa pie! Ever heard someone say they hate girl scout cookies? Me neither! This is an amazing new version of the infamous samoa girl scout cookie. It is a great dessert and would be perfect as a birthday ice cream cake!
Ingredients are as follows:
1 (16.5 oz.) Pillsbury Create 'n Bake Refrigerated Chocolate Chip Cook Dough
1 quart French vanilla ice cream (block form preferred)
2.5 cups toasted coconut
10 fudge covered graham crackers, broken and divided
14 hard macaroon cookies, broken and divided
1 cup caramel sundae syrup
1/2 cup miniature chocolate chips, divided Smucker's Chocolate Fudge Magic Shell Topping
How to:
Heat oven to 350 degrees F
Grease the bottom of a 10-inch springform pan. Spread the cookie dough evenly across the bottom and bake for 18-22 minutes
Cool on a wire rack for 10 minutes
Spread 1/3 of the coconut, 1/3 of the chocolate chips, and 1/3 of the caramel on top of the cookie layer
Using a large butcher knife slice the ice cream block into 1-inch sections. Take half of the ice cream sections and spread evenly across the chocolate chip layer. If necessary, break ice cream segments up to make sure all gaps are filled
Layer half of the fudge covered graham crackers, half of the broken macaroon cookies, 1/3 of the chocolate chips, 1/3 of the coconut(press into ice cream), and 1/3 of the caramel on top of the ice cream
Take the last half of the ice cream sections and spread evenly
Repeat the broken cookie layer, adding the rest of the coconut
Cover with aluminum foil and place in the freezer for 4 hours
Before serving, let ice cream sit out and soften for 10-20 minutes
Run a knife around the edges of the pan and release the springform. Freeze all leftovers
My Opinion: Hands down the BEST dessert I have ever made! Tastes just like the cookie, maybe even better. The flavors blend so well and have that nice chocolatey cookie crust. So delicious and will definitely be making it again!
EAT UP! NOMNOM!
