Smore Napolean Recipes

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S'MORES ON A STICK



S'mores on a Stick image

My kids love to take these for treats everywhere. That's lucky for me since they are so easy to make. Beside the sprinkles, try mini candies for toppings.-Ronda Weirich, Plains, Kansas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 dozen.

Number Of Ingredients 6

1 can (14 ounces) sweetened condensed milk, divided
1 cup miniature marshmallows
1-1/2 cups miniature semisweet chocolate chips, divided
24 whole graham crackers, broken in half
Assorted sprinkles
24 Wooden pop sticks

Steps:

  • In a small microwave-safe bowl, microwave 2/3 cup milk on high for 1-1/2 minutes. Add marshmallows and 1 cup chips; stir until smooth. Drop by tablespoonfuls onto 24 graham cracker halves; spread evenly. Top with remaining graham cracker halves; press down gently., Microwave remaining milk for 1-1/2 minutes. Add remaining chips; stir until smooth. Drizzle over cookies; decorate with sprinkles. Let stand for 2 hours before inserting a pop stick into the center of each.

Nutrition Facts : Calories 177 calories, Fat 6g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 118mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

S'MORE NAPOLEAN



S'more Napolean image

Provided by Pamela Manovich

Yield Makes 8 servings

Number Of Ingredients 6

1 1/4 cups whipping cream
5 ounces white chocolate (or white chocolate chips)
1 ounce cold milk
12 graham crackers
16 marshmallows (regular size, not miniature)
4 Hershey's chocolate bars (1.55-ounce size)

Steps:

  • Whip cream. Melt white chocolate in top of a double boiler or in microwave. Stir milk into melted white chocolate to combine and allow to cool; fold into whipped cream. Reserve.
  • Break one graham cracker in half. Place three squares of Hershey's chocolate bar on each half and cook in microwave for 45 seconds, or until the chocolate begins to melt. Remove from microwave and place a marshmallow on top of the chocolate on each graham cracker half. Return to microwave for 15 seconds or until the marshmallow begins to inflate. Remove from microwave and top each with another half graham cracker. Press down to set. Top with a dollop of white chocolate mousse and repeat for more s'mores.

SMOKED SALMON NAPOLEONS WITH GREENS



Smoked Salmon Napoleons with Greens image

Our adaptation of a pretty and sophisticated appetizer from Kaatje bij de Sluis in Blokzijl, the Netherlands.

Yield Serves 4

Number Of Ingredients 14

1/2 cup white wine vinegar
1/4 cup minced shallots
1 cup bottled clam juice
1/2 cup corn oil
4 large egg yolks
1/4 cup minced fresh dill
6 fresh phyllo pastry sheets or frozen, thawed
7 tablespoons butter, melted
1 1/2 tablespoons sesame seeds
8 ounces (about) thinly sliced smoked salmon
4 teaspoons minced onion
1/4 cup olive oil
1 1/2 tablespoons white wine vinegar
8 cups torn curly endive

Steps:

  • Boil vinegar and shallots in heavy medium saucepan until almost no liquid remains, about 6 minutes. Add clam juice and oil; simmer until reduced to 1 cup, about 10 minutes. Whisk yolks in medium bowl. Gradually whisk in simmering sauce. Return sauce to pan; stir over medium-low heat until thermometer has registered 140°F for 3 minutes (do not boil). Strain into bowl. Mix in dill. (Can be made 8 hours ahead. Chill.)
  • Preheat oven to 425°F. Line cooking rack with waxed paper. Butter 2 baking sheets. Place 1 phyllo sheet on work surface. Brush with melted butter. Top with second sheet. Brush with butter. Continue layering and buttering with remaining sheets. Cut phyllo into twelve 4 1/2x2-inch rectangles. Place on prepared sheets, spacing apart. Sprinkle with sesame seeds. Bake until phyllo is golden, watching closely to prevent burning, about 8 minutes. Using metal spatula, transfer phyllo to waxed paper-lined rack; cool.
  • Rewarm sauce over low heat, stirring constantly (do not boil). Place 4 phyllo rectangles on work surface. Cover each with salmon. Season with pepper. Sprinkle each with 1/2 teaspoon onion. Spoon 1 teaspoon sauce over. Top each with another phyllo rectangle, then salmon. Season with pepper. Sprinkle each with 1/2 teaspoon onion. Spoon 1 teaspoon sauce over. Top with remaining phyllo rectangles.
  • Whisk oil and vinegar in large bowl. Add curly endive and toss to coat. Season with salt and pepper. Divide salad among 4 plates. Top each with 1 napoleon. Serve, passing remaining sauce separately.

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