S'MAUROS: SKILLET S'MORES
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the broiler on high.
- Heat a cast-iron skillet over medium heat. Melt the butter in the skillet, add the nuts and toast until fragrant. Remove from the heat and sprinkle the chocolate chips evenly over the nuts. Spread the marshmallows over the chocolate chips. Place the skillet under the broiler until browned on top.
- Serve in the skillet and use graham cracker squares for dipping.
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
PB AND J WONTONS WITH CHOCOLATE DIPPING SAUCE
Steps:
- Heat a deep pot of oil or a deep-fryer to 350 degrees F.
- Place peanut butter, jelly, and bananas in a food processor and blend. Place wontons on a flat surface and place 1 tablespoon of the peanut butter mixture onto half of each wonton. Fold wonton over and pinch closed to form crescent shape.
- Deep-fry the wontons, a few at a time, for 1 to 2 minutes or until golden brown on all sides. Remove with a slotted spoon to a paper towel lined plate. Place onto platter and sprinkle with powdered sugar and drizzle with chocolate syrup.
- Kids love these and there are never any left! Use any leftover mixture for sandwiches the next day or for more wontons! From a family of 7, this is an inexpensive winner and great for birthday parties!
WONTON SUNDAES
Whether set on appetizer trays or dessert buffets, these cute little bites will surely disappear in no time. "I created the recipe by combining two of my favorite treats," says Betty Jo Morris of Little Rock, Arkansas.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Place wonton wrappers on a work surface; spritz with butter-flavored spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over wrappers. Press into miniature muffin cups coated with cooking spray. , Bake at 350° for 4-5 minutes or until lightly browned. Immediately remove wonton cups to an ungreased baking sheet. Bake 2-3 minutes longer or until bottoms of cups are lightly browned. Remove to a wire rack to cool completely., In a small bowl, beat the cream cheese, vanilla and remaining sugar until smooth. Stir in chocolate chips and pecans. Spoon into wonton cups. Top each with a cherry.
Nutrition Facts : Calories 83 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 74mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
NUTELLA® S'MORES RAVIOLI
Nutella®, mini marshmallows, and chocolate chips fill wonton wrappers and are deep-fried for this fun take on ravioli s'mores.
Provided by Cooking in the Comments
Categories Chocolate Desserts
Time 35m
Yield 26
Number Of Ingredients 9
Steps:
- Beat egg in a bowl and set aside.
- Put chocolate-hazelnut spread in a zip-top bag, snip a small corner of the bag, and set aside. Line a baking sheet with parchment paper. Separate wonton wrappers.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Put about 1 teaspoon chocolate spread in the center of each wrap; reserve any remaining spread for another use. Add a few chocolate chips and 4 to 5 mini marshmallows. Brush the egg wash around the outer edges.
- Take another wrap and lay on top of each wonton and seal all around. Pinch the edges to make it fancy.
- Drop the wontons in the hot oil, working in batches if needed, for 30 seconds only. Transfer to a wire rack to drain excess oil.
- Plate wontons. Drizzle with hot fudge sauce, top with crushed roasted chestnuts, and dust with powdered sugar.
Nutrition Facts : Calories 157 calories, Carbohydrate 25 g, Cholesterol 8.7 mg, Fat 5.2 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 120.3 mg, Sugar 10.2 g
MOM'S WONTON
I recently learned to make homemade won tons from my mother. They can be deep fried as an appetizer, but I prefer them in a rich, homemade chicken broth with baby bok choy or other leafy greens. Extras will freeze well for later enjoyment.
Provided by edna
Categories Appetizers and Snacks Pastries
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large skillet, cook the ground pork over medium heat until no longer pink.
- In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
- Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
- Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 45.7 g, Cholesterol 117.4 mg, Fat 8.3 g, Fiber 1.5 g, Protein 26.4 g, SaturatedFat 2.5 g, Sodium 835.7 mg, Sugar 0.4 g
CARIBBEAN WONTONS
I first served these fresh and fruity treats as an appetizer at a summer luau. My family and friends now enjoy them as a dessert for occasions throughout the year.-Melissa Birdsong, Gilbert, South Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen (1-1/4 cups sauce).
Number Of Ingredients 13
Steps:
- In a small bowl, beat cream cheese until smooth. Stir in the coconut, banana, walnuts and pineapple. Fold in marshmallow creme., Position a wonton wrapper with 1 point toward you. Keep remaining wrappers covered with a damp paper towel until ready to use. Place 2 teaspoons of filling in the center of wrapper. Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat with remaining wrappers and filling., In a cast-iron or electric skillet, heat oil to 375°. Fry wontons, a few at a time, until golden brown, 15-20 seconds on each side. Drain on paper towels., Place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine sugar and cornstarch. Stir in pureed strawberries. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, strain mixture, reserving sauce; discard seeds. Sprinkle wontons with confectioners' sugar and cinnamon. Serve with sauce.
Nutrition Facts : Calories 95 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 66mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
S'MORES
The perfect campfire s'more is perfect because it's a reflection of you: Maybe you reach for dark chocolate rather than stick to milky bars or swap in cookies or saltines for the graham crackers. But there are a few best practices, including tool and setup tips from the camp-cooking experts Megan McDuffie, Michael van Vliet and Kena Peay that ensure the marshmallow roasts to gooey, charred excellence and the chocolate surrenders to the heat of the marshmallow, melting but not liquifying. While delicious s'mores can be achieved indoors with a microwave, broiler, gas stovetop or even a candle with some fight in it, a campfire or fire pit imparts a nostalgic woodsy smokiness. Add-ons like jam, peanut butter, chile flakes or fresh berries are fun to try out. What's nonnegotiable is that you enjoy s'mores with friends, fellow campers, grandchildren or whomever you love.
Provided by Tanya Sichynsky
Categories easy, quick, snack, finger foods, dessert
Time 30m
Yield As many as you like
Number Of Ingredients 5
Steps:
- Expertly assemble and ignite a campfire. (Watch a how-to video, if you need.)
- Procure roasting skewers: Metal skewers are the way to go, as they won't leave bits of tree bark behind in your marshmallow. (Flammable twigs and wooden skewers aren't the safest options for younger kids.) Double-pronged roasting sticks designed for marshmallows will keep marshmallows secure as they soften over the flames, but extra-long metal skewers work just fine.
- Make a s'more: With a paper towel, rub a little neutral cooking oil over the end of the metal skewer where the marshmallows will go; this keeps the sugary pillows from sticking. Skewer 2 regular marshmallows or 1 jumbo marshmallow onto the rod.
- Top a cracker with 1 or 2 squares of chocolate, depending on size and personal preference. Sprinkle a little salt over the chocolate, if you like.
- Roast your marshmallows: Resist the urge to immediately plunge them directly into the flames. Hold the marshmallows over the top of the flames, and roast, rotating often, until the marshmallows are golden, gooey in the center and slumped slightly down the skewer, 2 to 3 minutes. Lower the marshmallows into the flames, let them catch fire briefly and then carefully blow them out. A perfect marshmallow is a burnished marshmallow, after all.
- Immediately place the charred, skewered marshmallows on the chocolate-topped cracker. Take the unadorned cracker and press down as you pull out the skewer so that the gooey marshmallows ooze over the chocolate and out of the edges of the crackers. Devour immediately. Repeat, repeat, repeat.
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- Lay your wonton wrappers on sheet and spray wrappers with cooking spray, feel free to make more and just up ingredients.
- Bake wontons in oven for 6-8 minutes, checking often, you want them a light golden color, I always turn my baking sheet around half way to prevent the back wontons from burning.
- When there is a minute left on oven time melt your chocolate in the microwave, I do 35 second intervals turning each time until melted. Then melt your fluff, usually 25 seconds will do the trick, it will rise and make for easier spreading.
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