What youâ€™ll find in a SheKnows cookbook: SheKnows cookbooks make it easy for moms, foodies and beginners to have simple, up-to-date recipes as close as their oven mitts will reach.
PUBLISHER Kyle Cox
EDITORIAL Executive Editor Kristin Bustamante Contributing Writers Brandi Bidot, Corey Valley, Brandy Clabaugh, Kris Mullen, Claire Gallam, Lauryn Evarts, Karen Miner, Lisa Thiele, Naomi Robinson
DESIGN Creative Director Christi Dace Senior Designer Karen Cox
SALES AND BUSINESS DEVELOPMENT Vice President of Marketing and Sales Strategy Zach Alter Senior Sales Strategy Associate Ashley Hall Senior Director of Business Development and Operations Ashley Mullins
Slam Dunk Snacks 6 contents 3 4 5 6 6 7
BITE-SIZED SNACKS STUFFED PORTOBELLO MUSHROOM PIZZAS BUFFALO CHICKEN WRAPS WITH HOMEMADE BLUE CHEESE DRESSING BUTTERNUT SQUASH, SAGE AND GOAT CHEESE MINI TOSTADAS CHEESY BACON POTATO CROQUETTES GENERAL TSO’S PARTY SKEWERS CACTUS FRIES WITH CREAMY AVOCADO DIPPING SAUCE
8 9 9 10 11 12 13 13 14 14
MINI CHICKEN AND WAFFLE SANDWICHES BACON MAC-AND-CHEESE GRILLED CHEESE BEER MACARONI AND CHEESE BUFFALO CHICKEN TACOS HONEY BBQ SLIDERS WITH HOMEMADE COLESLAW
GUINNESS DARK CHOCOLATE BUNDT CAKE CHOCOLATE-STUFFED RASPBERRIES LAYERED NUTELLA MOUSSE IN A JAR FRUIT TACOS WITH CHOCOLATE TORTILLAS BUCKEYE BARK
WATERMELON SHOOTERS WITH WATERMELON MARGARITAS
15 16 17
CHERRY-INFUSED BOURBON VODKA-INFUSED TOMATOES WITH DIPPING SALTS STRAWBERRY MARGARITA COCKTAIL POPSICLE
11 SHEKNOWS SLAM DUNK SNACKS EDITION | 1 |
Slam Dunk Snacks
March Madness is here, and itâ€™s time to feed the crowd. Keep those fans in their seats all month long with this mouthwatering menu, meant to keep their bellies full until the last game is over!
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SLAM DUNK SNACKS
STUFFED PORTOBELLO MUSHROOM PIZZAS YIELDS 6 MUSHROOM CAPS (By Brandi Bidot)
March Madness doesnâ€™t mean you have to be unhealthy. These large portobello mushroom caps serve as the perfect holder for all your favorite pizza servings, while saving you on carbs and calories.
6 portobello mushroom caps, washed and dried, with stems removed 1/2 cup tomato sauce (you can use your favorite jarred pasta sauce) 1 tablespoon fresh garlic, minced 1/4 cup sliced black olives 1/4 cup sliced mini sweet peppers 1/4 cup minced red onion Cherry tomatoes, sliced (use what you feel is a desirable amount for each pizza) Fresh mozzarella cheese, sliced (package sizes vary from 5-8 ounces â€” just use what you feel is necessary for each pizza) Fresh basil for garnish (optional) 1 tablespoon of Italian seasonings, divided
Directions: 1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Place the mushrooms, cap side up, on a baking sheet and bake for 5 minutes. 2. Remove the mushrooms from the oven and spoon the tomato sauce into the center of each mushroom cap. Top with cheese, sliced tomatoes, olives, sliced peppers, minced red onion and garlic. Bake for an additional 20 minutes or until cheese is melted and golden. 3. Garnish each pizza with fresh basil and Italian seasonings and serve immediately.
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BUFFALO CHICKEN WRAPS WITH HOMEMADE BLUE CHEESE DRESSING YIELDS 8
Do you want a snack with a little spice? These yummy wraps are super easy to make and are always the first to disappear! BUFFALO CHICKEN WRAPS 1 package Tyson® Any'tizers® Buffalo Style Boneless Chicken Wyngz 8 medium flour tortillas 8 lettuce leaves 2 tomatoes, cut into slices 2 cups shredded cheddar cheese (optional) 1 cup homemade blue cheese dressing (recipe below) Directions: 1. Cook Tyson® Any'tizers® Buffalo Style Boneless Chicken Wyngz according to package directions. 2. Lay out a tortilla and layer lettuce, tomato, 3-4 pieces of chicken, and 1/4 cup shredded cheddar cheese (optional) on the tortilla. Finally, top it off with 2 tablespoons of homemade blue cheese dressing. 3. Wrap the flour tortilla and serve immediately. HOMEMADE BLUE CHEESE DRESSING YIELDS ABOUT 2-1/2 CUPS 3/4 cup buttermilk 1 cup mayonnaise 4 ounces crumbled blue cheese 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper Directions: 1. Place all the ingredients in a bowl and stir until they’re well combined. Refrigerate the dressing until ready to serve.
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SLAM DUNK SNACKS
BUTTERNUT SQUASH, SAGE AND GOAT CHEESE MINI TOSTADAS YIELDS 3 TOSTADAS (By Brandy Clabaugh)
Mini tostadas and a handful of veggies go from boring to scoring with the addition of some zesty spices and savory goat cheese.
1-1/2 cups fresh butternut squash, cubed 2 teaspoons olive oil 1/2 teaspoon chipotle chili powder 1/2 teaspoon ground sage 1/2 teaspoon kosher salt 3 small corn tortillas 2 tablespoons creamy goat cheese 1/2 avocado, cubed
Directions: 1. Preheat oven to 400 degrees F. 2. Add cubed butternut squash to a small pot, top it with water, and boil for about five minutes. The squash should be slightly soft but not mushy. Drain the squash. 3. Put the olive oil in a pan and add in the drained butternut squash. Sprinkle the squash with chipotle chili powder, ground sage and kosher salt. Cook the squash over medium heat until cooked throughout and slightly browned. 4. While the squash is cooking on the stovetop, spray both sides of the tortillas with olive oil. Put the tortillas on a baking sheet and transfer it to the oven. Bake the tortillas for about 5 minutes on each side, or until they are crunchy. 5. Remove the tortillas from the oven. Divide the goat cheese, squash and avocado equally among the 3 corn tortillas in the following order: goat cheese, squash, avocado.
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SLAM DUNK SNACKS
CHEESY BACON POTATO CROQUETTES YIELDS 16-24 CROQUETTES (By Brandy Clabaugh)
GENERAL TSO’S PARTY SKEWERS YIELDS 20-25
This dish takes leftover mashed potatoes, mixes them with bacon and cheese, and turns them into the star of your party!
With only a few ingredients, you’ll have these scrumptious kabobs ready to go in no time at all.
4 cups mashed potatoes 1 cup sharp cheddar cheese 6 strips bacon (chopped and fried crispy) Fresh cracked pepper Kosher salt 2 eggs 1 cup panko breadcrumbs 1/4 cup olive oil
1 package Tyson® Any'tizers® Chicken Breast Chunks with General Tso Sauce 1 cup pineapple chunks 1 carrot, cut into slices 20 parsley leaves 20-25 wooden skewers
Directions: 1. Warm up cold mashed potatoes (if already warm, just skip this step) and mix in cheese, bacon, fresh cracked pepper and a pinch of kosher salt. 2. Roll the mixture into oblong patties and set them aside. If the mixture will not hold a shape, just add a little milk to help hold it together. 3. Whisk the eggs together, dip the potato patty in the eggs, and roll the patty in the panko. 4. Heat olive oil over medium heat and cook the patties until they’re crispy and brown on both sides. 5. Serve the patties warm with or without dipping sauce.
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Directions: 1. Prepare Tyson® Any'tizers® Chicken Breast Chunks according to packaging directions. Reserve sauce for dipping. 2. On each skewer, place a piece of chicken, a pineapple chunk, a parsley leaf and a slice of carrot. 3. Serve with General Tso sauce for dipping. 4. Instead of carrots, you could try these with bell peppers, green onions, bamboo shoots or water chestnuts.
SLAM DUNK SNACKS
CACTUS FRIES WITH CREAMY AVOCADO DIPPING SAUCE YIELDS 4 (By Kris Mullen)
We bet you never thought you could munch on a cactus, but it’s actually a pretty tasty vegetable. Turn it into a spicy Southwestern treat and surprise your guests with the main ingredient after they’ve had a bite! CACTUS FRIES 2 small nopal cacti 1 cup panko breadcrumbs 2 egg whites 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper 3 tablespoons coconut flour Salt and pepper to taste Directions: 1. Preheat oven to 375 degrees F. 2. Wearing thick rubber gloves or a silicone oven mitt, rinse the cacti under cold water. The gloves will help protect your hands from the thorns. Place cacti on a cutting board. 3. Trim the edges off the cacti using a paring knife. 4. Remove the stem from each cactus. Holding the base of the cactus, run your knife across its surface to remove all of the thorns. Continue this motion until all of the thorns have been removed on both sides. 5. Rinse the prepared cacti under cold water. This will help remove any residual thorns. Carefully inspect the cacti to ensure all the thorns have been removed. 6. Slice the cacti into strips approximately 1/2 inch in width. 7. Cut each strip in half and set aside. 8. Pour the panko breadcrumbs into a large, shallow bowl. 9. Add the cumin and cayenne pepper to the same bowl. 10. Combine the breadcrumbs, cumin and cayenne pepper with a whisk. Set the bowl aside. 11. Place the coconut flour in a separate shallow bowl. Season it with a dash of salt and freshly ground pepper. Set it aside. 12. Crack 2 eggs and separate the yolks. Place the egg whites in a third shallow bowl and set it aside. Discard the egg yolks. 13. Spray a cookie sheet with cooking oil. Set it aside. 14. Using your hands, dip a piece of the sliced cactus in the bowl of egg whites. 15. Transfer that piece of cactus to the prepared bowl of coconut flour. Toss the cactus to evenly coat it in flour. 16. Place the flour-coated cactus back in the bowl of egg whites and evenly coat it in a second layer of egg. 17. Transfer the cactus to the seasoned breadcrumb bowl and coat it evenly with breadcrumbs. 18. Place the coated cactus strip on the prepared cookie sheet. 19. Repeat steps 14 through 18 until all the cactus strips are coated.
20. Place the cookie sheet in the oven and bake for 10 minutes. Use a spatula to turn the cactus fries and bake them for an additional 10 minutes until they’re crispy and golden. 21. Cool the fries for 5 minutes before serving. Serve with avocado dipping sauce. AVOCADO DIPPING SAUCE 1 ripe avocado 2 tablespoons sour cream 2 tablespoons mayonnaise 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Juice from 1/2 lime 1 teaspoon fresh dill Salt and pepper to taste Directions: 1. Remove the skin and the pit of the avocado. Slice the avocado in quarters and place it in the bowl of a food processor. 2. Add the sour cream, mayonnaise, garlic powder and onion powder to the bowl of the food processor. Sprinkle with salt and freshly ground black pepper. 3. Add the fresh dill to the bowl of the food processor. 4. Squeeze the lime juice into the bowl of the food processor. 5. Place the lid on the food processor and pulse it until the consistency is smooth. You may need to scrape the edges of the bowl with a spatula to ensure even blending. Transfer the avocado dip to a serving bowl and serve immediately with the cactus fries. Store the dip in a sealable container in the refrigerator. SHEKNOWS SLAM DUNK SNACKS EDITION | 7 |
SLAM DUNK SNACKS
MINI CHICKEN AND WAFFLE SANDWICHES YIELDS 2 (By Claire Gallam)
We’ve all heard of chicken and waffles, but have you ever tried the combo in a sandwich? It can’t be beat! This recipe calls for baked chicken, but go for fried if you’re looking for something a little more traditional. CHICKEN 2 boneless skinless chicken breasts, cut in half 1/2 cup panko or traditional breadcrumbs Liberal dashes of salt and pepper 1/4 cup buttermilk WAFFLES 2 cups flour 1 cup 2% milk 1/2 cup low-fat buttermilk 1/4 cup white sugar 2 eggs 1/4 cup oil 1-1/2 teaspoons vanilla 1/2 teaspoon baking powder Dash of salt 1 tablespoon cinnamon Maple syrup Powdered sugar | 8 | SHEKNOWS COOKBOOKS
Directions: 1. Preheat oven to 400 degrees F. Place a piece of parchment paper in a baking dish. 2. Pour the milk into a shallow bowl. Pour the breadcrumbs into another bowl and mix in the salt and pepper. 3. Carefully dip the chicken pieces into the milk and soak them for about 30 seconds. Then, dredge each piece in the breadcrumb mixture until it is fully covered. Place the chicken on the parchment paper. Bake the chicken for about 55 minutes or until it’s golden brown. 4. While the chicken bakes, prepare waffles by mixing the flour, baking powder and sugar in a large bowl. Add in the salt. Mix in eggs, vanilla, milks and oil until fully combined. Add the cinnamon and stir. 5. Preheat a waffle iron. Pour about 1/2 cup of the batter into a Belgian waffle maker. Close and cook for about 4 minutes on each side or until the waffle is golden brown. Remove the waffle from the waffle maker and let it cool. Then, carefully cut the waffle into 4 separate triangles. 6. Place one piece of chicken onto each triangle. Drizzle pure maple syrup over the chicken and then top with another waffle triangle. Stick a small toothpick through the sandwich to keep it together, and then drizzle it with additional syrup and powdered sugar. Serve warm and enjoy!
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BACON MAC-AND-CHEESE GRILLED CHEESE YIELDS 1 SANDWICH (By Claire Gallam)
Mac and cheese… in a sandwich? You bet! Add bacon and even more cheese and you can’t go wrong with this sandwich. It’s fit for any sports fan, for sure! 2 slices ciabatta bread 1-1/2 tablespoons butter About 1/3 cup cheddar mac and cheese 1 slice provolone cheese 2 pieces bacon Directions: 1. Preheat a griddle or panini press. 2. Butter both slices of the bread. Layer the cheese, mac and cheese and bacon on 1 bread slice. Top with the second piece of bread and lightly press them together. 3. Place the sandwich on the griddle or panini press and press it down. Cook the sandwich until both sides are golden brown and the cheese is melted.
BEER MACARONI AND CHEESE YIELDS 6 (By Claire Gallam)
Ooey gooey mac and cheese is top on everyone’s list for comfort food. So how do you make it more game-day friendly? Add beer! Try this for a warm, cheesy dish everyone will love. 2-1/2 cups cooked pasta (we used penne) 1/2 cup chopped onion 2 garlic cloves, minced 2 tablespoons butter 2 tablespoons flour 8 ounces beer (wheat ale works best) 1 cup light cream 1 cup sharp cheddar cheese 1/2 cup mozzarella cheese 2 tablespoons freshly grated Parmesan Salt and pepper to taste Directions: 1. Heat a large pot over medium-high heat. Add the butter and melt it. Add in the garlic and onions and cook until fragrant, about 3 minutes. Add the flour and whisk the ingredients together to create a roux. Add in the beer and cream and bring it to a boil. Reduce heat to low and simmer for about 5 to 10 minutes or until thick. 2. Remove the mixture from the heat and stir in cheeses. 3. Add the pasta to the cheesy sauce, sprinkle with salt and pepper, and enjoy! SHEKNOWS SLAM DUNK SNACKS EDITION | 9 |
SLAM DUNK SNACKS
BUFFALO CHICKEN TACOS YIELDS 4-6 TACOS (By Brandy Clabaugh)
All the deliciousness of a buffalo chicken wing, wrapped up in a tasty taco! What more could you ask for? 1-1/2 pounds chicken breast (cut into bite-sized pieces) 5 ounces Frank's速 RedHot速 hot sauce 2 tablespoons blue cheese or ranch dressing 4-6 flour tortillas TOPPING Chopped celery Blue cheese or ranch dressing Chopped avocado Crumbled blue cheese Chopped green onion
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Directions: 1. In a large skillet, heat a drizzle of olive oil over medium heat. Add cut-up chicken and, once it's almost fully cooked, add in Frank's RedHot hot sauce. 2. Cook chicken and hot sauce together for about 7 minutes until the sauce is warm and the chicken is fully cooked. Add in blue cheese or ranch dressing, stir to combine, and cook till sauce thickens. 3. Take the chicken off the heat and start assembling the tacos. 4. Warm up the flour taco shells, divide the meat equally for all tacos, and top with chopped celery, a drizzle of blue cheese or ranch dressing, chopped avocado, chopped green onions and a sprinkle of blue cheese.
SLAM DUNK SNACKS
HONEY BBQ SLIDERS WITH HOMEMADE COLESLAW YIELDS 8
These bite-sized sliders are simply the best. The sweet and savory combo of this fun sandwich will have your guests begging for more. HONEY BBQ SLIDERS 1 package Tyson速 Any'tizers速 Honey BBQ Boneless Chicken Wyngz 8 medium rolls 2 cups coleslaw (see recipe) Directions: 1. Prepare Homemade Coleslaw and refrigerate for 1 hour before slider assembly. 2. Cook Tyson速 Any'tizers速 Honey BBQ Boneless Chicken Wyngz according to package directions. 3. Place 1/4 cup of coleslaw on a roll. 4. Top the roll with 2-3 pieces Any'tizers Honey BBQ Boneless Chicken Wyngz and serve.
HOMEMADE COLESLAW 1(16 ounce) package coleslaw cabbage mix 1/3 cup sugar 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/4 cup milk 1/2 cup mayonnaise 1/4 cup buttermilk 1 tablespoon white wine vinegar 2 tablespoons lemon juice Directions: 1. Place the coleslaw cabbage mix in a large bowl. 2. In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Mix until well combined. 3. Pour the mixture over the coleslaw and stir well. Place in the refrigerator and chill for at least 1 hour. SHEKNOWS SLAM DUNK SNACKS EDITION | 11 |
SLAM DUNK SNACKS
GUINNESS DARK CHOCOLATE BUNDT CAKE YIELDS 8 (By Claire Gallam)
Beer and chocolate. We’re not sure who thought it was a good idea to put those two ingredients together, but we’re glad they did! This cake will impress your whole crowd, and it’ll be gone by halftime! CAKE 1-1/4 cups flour 3/4 cup brown sugar 2 tablespoons white sugar 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking soda Dash of sea salt 4 tablespoons butter, softened 3 tablespoons unsweetened applesauce 2 egg whites 1 large egg 3/4 cup Guinness 2 tablespoons semisweet chocolate chips 1-1/2 teaspoons vanilla extract GLAZE 1/2 cup unsweetened chocolate chips 2 tablespoons Guinness 1 tablespoon butter | 12 | SHEKNOWS COOKBOOKS
Directions: 1. Preheat the oven to 350 degrees F. Liberally grease a Bundt pan with cooking spray. Set the pan aside. 2. In a large bowl, mix the flour, sugars, salt, cocoa powder and baking soda and stir well. Add in the softened butter, applesauce, vanilla, egg whites and egg and beat with a handheld mixer until fully combined. Using a wooden spoon, fold in the Guinness and chocolate chips until the batter thickens a bit. 3. Pour the mixture into the Bundt pan and bake for 40 minutes, or until a toothpick inserted comes out dry. Let the cake cool on a wire cooling rack. 4. Prepare the glaze by microwaving the chocolate, butter and Guinness in a microwave-safe dish for about 1-1/2 minutes, stopping to stir at 30 seconds. Using a spoon, drizzle the glaze over the cake and dust it with powdered sugar.
SLAM DUNK SNACKS
LAYERED NUTELLA MOUSSE IN A JAR YIELDS 2 JARS (By Claire Gallam)
This smooth and creamy dessert is made even better when you add the taste of Nutella. To make it even more fun, it’s served in these super-cute jars everyone will love! 1-1/2 cups heavy whipping cream 3-5 tablespoons sugar 2 tablespoons Nutella 1 cup chopped Oreos 1 tablespoon butter Directions: 1. Place the chopped Oreos and butter into the bowl of a food processor. Pulse the ingredients on low until you have very fine crumbs. 2. In a chilled bowl, add the whipping cream. Using a hand electric mixer, beat the cream on medium until it starts to thicken. Add sugar, 1 tablespoon at a time, until it’s sweet enough for your taste. Keep whipping until a stiff peak forms in the cream, about 5 to 6 minutes. 3. Add the Nutella to the second half of the whipped cream and whisk it in until fully combined. 4. Make sure your jars are dry. Then, starting with the Oreo crumbs, layer the mousse and whipped cream. 5. Once you're done, step back and admire your handiwork. Then eat!
CHOCOLATE-STUFFED RASPBERRIES YIELDS 1 PINT OF RASPBERRIES (By Lauryn Evarts)
This dessert is about as simple as you can get — and it’s healthy, too. Serve this up at your March Madness party and keep everyone happy, including the guests who are counting calories! 1 pint raspberries Chocolate chips (use the same amount of chips and berries) Directions: 1. Wash the raspberries. Let them dry before you stuff them. 2. Gently place a chocolate chip in each raspberry with the pointed side going into the raspberry. Place the stuffed raspberries in serving cups and enjoy!
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FRUIT TACOS WITH CHOCOLATE TORTILLAS YIELDS 8 (By Kris Mullen)
This is like a fruit salad you can eat with your hands. The chocolate tortillas add a touch of surprise to this delicious — and healthy — snack! 1 cup whole wheat flour 3 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup cocoa powder 1/3 cup coconut oil 4 tablespoons agave nectar 1-1/2 cups warm water 1 small papaya 1 mango 1/2 cup blueberries 1 cup strawberries 2 kiwis Juice from one lime
Directions: 1. In a large bowl, combine the whole wheat flour, all-purpose flour, baking powder, salt and cocoa powder. Whisk all the ingredients to combine. 2. Add the coconut oil, agave nectar and warm water to the bowl of dry ingredients. 3. Mix the ingredients together with a wooden spoon until a large ball of dough forms. 4. Transfer the ball of dough to a floured work surface and knead the dough for 5 minutes, adding additional flour if the dough becomes too sticky to handle. 5. Cut the ball of dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you have 16 even pieces. Let the dough rest for 10 minutes. 6. Transfer 1 ball of dough to a floured work surface and roll the dough into a circle that is 1/4-inch thick and about 5 inches in diameter. 7. Heat a cast-iron skillet over medium heat. Do not add oil to the pan — the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the rolled out dough and cook for 30 seconds. 8. Flip the tortilla and cook for an additional 30 seconds. Repeat until all of the dough has been used and you have 16 cooked tortillas. Transfer the tortillas to a plate lined with a damp paper towel. 9. Wash all the fruit for the fruit salad. Measure the blueberries, chop the strawberries, peel and dice the kiwis, peel and dice the mango, and peel off the skin and remove the seeds from the papaya. Dice the papaya into bite-sized pieces and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime. 10. To serve, place one chocolate tortilla on a serving plate. 11. Add a handful of blueberries, several pieces of diced kiwi, a few pieces of chopped mango, several pieces of diced papaya and a handful of strawberries to the center of one chocolate tortilla. 12. Top the fruit with additional toppings of your choice. Chocolate sauce, shredded coconut, fresh mint and honey all work wonderfully.
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BUCKEYE BARK YIELDS 9 X 13-INCH PAN (By Brandy Claybaugh)
Bring together the heavenly taste of peanut butter and chocolate in 30 minutes or less with this crowd-pleasing dessert! 1 stick unsalted butter 1 pound creamy peanut butter 2 cups powdered sugar 2 pounds semisweet morsels or chocolate candy coating Directions: 1. Line a 9 x 13-inch pan with parchment paper and set it aside. 2. Melt the butter and place it in the bowl of an electric stand mixer. Add in the peanut butter and mix to combine. 3. Slowly incorporate the powdered sugar until everything is combined and you get a thick peanut butter mixture. It will remind you of really soft fudge and should hold together if rolled into a ball. 4. Melt 1-1/2 pounds of the chocolate and spread it into the bottom of the parchment-lined pan. Let it cool and harden, and then press the butter and peanut butter mixture evenly on top of the chocolate. 5. Melt the remaining chocolate, spread it onto the peanut butter mixture, let it harden, and then cut the bark into squares. Enjoy!
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WATERMELON SHOOTERS WITH WATERMELON MARGARITAS YIELDS 12 SHOOTERS (By Karen Miner)
The only thing livelier than a watermelon margarita is a watermelon margarita served in a margarita shot glass. 1-1/2 ounces tequila 1/2 ounce triple sec 1 ounce sweet and sour mix 1 small watermelon slice 1/4 lime Ice Directions: 1. Cut the watermelon off the rind and place it in a martini shaker with the lime. Muddle well. 2. Add the tequila, triple sec and sweet and sour mix. Shake with ice. 3. Strain the liquid into a measuring cup and pour it into shot glasses.
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CHERRY-INFUSED BOURBON YIELDS 3 CUPS (By Kris Mullen)
This old-fashioned cocktail is sure to go over well with any crowd. The cherry infusion gives a refreshing twist to a drink you probably already serve on game days. Youâ€™ll need to make it pretty far ahead of time to have it ready for your sports fans. 3 cups bourbon 2 cups fresh cherries Directions: 1. Wash two cups of cherries and remove the stems and the pits. Place the cherries in a large Mason jar. 2. Add three cups of bourbon to the jar and seal it shut with the lid. Place the jar in a cool, dark place for one week. Shake the jar once a day for 7 days. 3. Using a fine sieve, strain the liquid from the cherries. Store the infused bourbon in a Mason jar in the freezer.
SLAM DUNK SNACKS
VODKA-INFUSED TOMATOES WITH DIPPING SALTS YIELDS 2 CUPS TOMATOES (By Lisa Thiele)
Not everyone is a fan of tomatoes, but they will be when you add vodka! These are sure to be a crowd pleaser and a big source of conversation for the evening. 2 cups cherry or grape tomatoes Toothpicks 2 cups vodka 1/2 teaspoon sugar Gourmet salts for dipping Directions: 1. Rinse the tomatoes. You can do this in the plastic container, or a colanderis fine. 2. With a toothpick, poke a hole through the center of each tomato and then transfer it to a large bowl with a fitted lid. 3. Add the vodka to the bowl of tomatoes until the tomatoes are well covered. 4. To bring out a little sweetness in the vodka infusion, add the sugar. Gently stir. 5. Cover the vodka-infused tomatoes with a fitted lid and place the container in the refrigerator for 24 hours. 6. Before your guests arrive, set out toothpicks in a fun container or jar. If you have small ramekins, these aregreat for the dipping salts. You can use any gourmet salt you choose. We used classic sea salt, Hawaiian alaea sea salt and a truffle salt. 7. After 24 hours (of waiting very patiently), drain the vodka-infused tomatoes. 8. Serve the vodka-spiked tomatoes in a martini glass, alongside the toothpicks and salts for dipping. Let the dipping begin!
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SLAM DUNK SNACKS
STRAWBERRY MARGARITA COCKTAIL POPSICLE YIELDS 18-20 COCKTAIL POPSICLES (By Naomi Robinson)
These fun Popsicles mix delicious fruit with just enough alcohol to bring the party. 1-1/2 oranges (about 2 medium) 12 ounces strawberries (about 12 medium) 5 ounces tequila 3 ounces triple sec Directions: 1. Peel the oranges and cut them into small pieces. Halve the strawberries. 2. Place all the ingredients in a food processor or blender. 3. Pulse until pureed, about 30 to 40 seconds. The mixture will be slightly pulpy. Do not strain. The fruit pieces will help the alcohol freeze. 4. Pour the mixture into your preferred Popsicle mold. 5. Place foil on top of the Popsicle form and score the edges with your finger. Using the tip of a knife, gently pierce the foil in the middle of each well to create holes for the Popsicle sticks. 6. Insert the Popsicle sticks and transfer the mold to the freezer to set. 7. Remove the frozen margarita Popsicles from the freezer and run hot water on the outside of the mold for 2 to 3 seconds to release the Popsicles.
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