Foodgasm Recipes

This Grasshopper Pie is especially wonderful in the summer. It was a huge hit with all of my friends. You can also use a store-bought Oreo cookie crust.

A delicious treat that your back yard BBQ friends will enjoy!

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Grasshopper Pie

Prep Time

10 mins

Cook Time

7 mins

Freeze

5 hrs

Total Time

5 hrs 17 mins

 

An extremely delicious pie that has a green color and minty flavor!

Course: Dessert

Cuisine: American

Keyword: Grasshopper Pie

Servings: 6

Calories: 445 kcal

Ingredients

• 2 cups chocolate wafer crumbs
• 1/3 cup unsalted butter melted
• 5 cups chocolate mint chocolate chip ice cream
• 1/4 cup creme de menthe

Instructions

1. Preheat oven to 425°F

2. Place the wafer crumbs in a large bowl, then stir in butter until evenly moist. Firmly press over bottom and up sides of a 9-inch pie plate.

3. Bake in center of oven until firm, 5-7 minutes.
4. Place in the freezer to cool for about 20 minutes.
5. When the crust is cool, place the ice cream in a large bowl, and cut into small chunks. Stir in the liqueur as best you can, but don’t let the ice cream melt completely.
6. Spoon into the cooled crust and spread evenly.
7. Tightly cover with plastic wrap and freeze until firm, at least 4 hours.

Enjoy!

Up Next:

Apple Dapple Cake – Family Favorite

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Recipe based on one by *Alia*
Photo by May I Have That Recipe

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Rice Krispies Ice Cream Sandwiches are favorite for children and grown ups alike. A combination of corn syrup, peanut butter, and Rice Krispies with your choice of ice cream sandwiched in between.

No baking required!

These are super easy to make. I like cookie dough ice cream in my sandwiches.

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Rice Krispies Ice Cream Sandwiches

Ingredients

• 1/2 cup corn syrup
• 1/2 cup peanut butter
• 4 cups Rice Krispies
• 2 cups ice cream half of a l liter container or 2 cups frozen yogurt, very slightly softened (half of a l liter container)

Instructions

1. In a medium bowl, stir together the corn syrup and peanut butter. Add the cereal and stir until well coated.
2. Press the mixture firmly and evenly into a buttered 9"x13" pan. Place in the freezer until firm, about 15 minutes.
3. Cut the cereal mixture in half crosswise. Spread one half with the softened ice cream or frozen yogurt.
4. Top with second half of Rice Krispie mixture to make one very large sandwich.
5. Freeze until firm, about 2 hours.
6. Cut the large sandwich into 2" portions (using ruler again).
7. Wrap individually in foil paper or freezer wrap and store in freezer until needed.

Tips and Tidbits

Place a piece of plastic wrap on top of the cereal mixture and then press down with your hands if you wish to keep your hands clean. I keep a plastic ruler with my baking supplies for measuring squares and pastry.

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Slow-Cooker Pina Colada Bread Pudding

Recipe based on one by foodtvfan
Photo by SharonChen

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This Chocaholic Torte is divine! It’s super chocolatey and perfectly dense. Nice, crisp crust and moist inside…the chocolate, coffee and cinnamon blend exquisitely.

I shared it with our neighbors and they think I’m a King!

I’m not sure about the origin of the recipe; my best friend asked me to make this for her birthday and dear heavens, was it amazing!

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Chocaholic Torte

Ingredients

• 12 ounces semi-sweet chocolate chips
• 2 tablespoons cocoa powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon espresso powder
• 5 tablespoons flour
• 5 eggs
• 1 1/4 cups sugar
• 1 cup unsalted butter
• powdered sugar
• raspberries

Instructions

1. Preheat oven to 375°F.
2. Butter and flour a 10" springform pan (I used baking spray).
3. Melt the butter and chocolate chips in double boiler until mixed and smooth.
4. Beat the eggs and sugar in large bowl until light and fluffy.
5. Combine the cocoa powder, cinnamon, flour and espresso powder; add the dry ingredients to egg mixture on lowest mixer speed.
6. Slowly add the melted chocolate mixture to other ingredients, still at lowest mixture speed (take care not to curdle eggs).
7. Pour the batter into the springform pan and bake for 25-45 minutes; check the cake with toothpick every five minutes after 25 minutes.
8. Cool in the pan on a rack.
9. When ready to serve, dust the top with sifted powdered sugar and sprinkle with fresh raspberries.

Enjoy!

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Recipe based on one by sarikat
Photo by Wildflour

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Lazy day says it all. This Lazy Day Oatmeal Cake is so easy to prepare and yet so moist and delicious! The topping makes the already wonderful tasting cake even more special.

This is a super easy recipe and definitely a keeper for me. Wish I could remember where I found it!

Oh well. Give the recipe a try and I don’t think you’ll be disappointed.

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Lazy Day Oatmeal Cake

Ingredients

• 1 cup uncooked rolled oats instant or regular, I used rolled oats
• 1 1/4 cup boiling water
• 1/2 cup butter or 1⁄2 cup margarine
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Topping

• 1/4 cup butter or 1⁄4 cup margarine melted
• 1/2 cup brown sugar
• 3 tablespoons cream or 3 tablespoons milk
• 3/4 cup flaked coconut
• 1/3 cup chopped nuts optional

Instructions

1. In a shallow bowl soak the oats in boiling water for 20 minutes.
2. Meanwhile proceed by measuring the butter and sugars into beater bowl and beating until light. Beat in the eggs and vanilla.
3. Sift and measure the flour, sifting again with the soda and spices.
4. By this time the oats will be soaked and cool. Remove the beaters from the creamed mixture and fold in the soaked oats. Sift the flour mixture over and fold in.
5. Turn in a buttered 9x9" pan and bake at 350°F for 40-50 minutes .
6. Mix all the topping ingredients together.
7. Do not remove the cake from pan but while still hot spread the topping over and put under the broiler until bubbly and tinged with gold.

Recipe Notes

Watch carefully.

Enjoy this Lazy Day Oatmeal Cake and please don’t forget where you got the recipe!

Up Next:

Crock Pot Triple Chocolate Surprise

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Recipe based on one by Kathy-Lynn
Photo by anniesnomsblog

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These S’more Cups are so good and rich, taste like a s’more! Easy to prepare and a delicious treat! Made these for our weekend BBQ and everyone enjoyed them.

So good just as they are but try spreading a little peanut butter on them before adding the marshmallows.

Give it a try and you will be making these again!!

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S'more Cups

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup powdered sugar
• 6 tablespoons butter melted
• 4 regular size milk chocolate candy bars divided
• 12 large marshmallows

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine the graham cracker crumbs, powdered sugar and melted butter in a bowl.
3. Use a mini muffin pan and place a small scoop of crumb mixture into each cup. Press the mixture to form a cup.
4. Bake 4 to 5 minutes or until edges bubble and remove from oven.
5. Break candy bar into rectangles and cut marshmallows in half. Place one piece of chocolate into each cup and top with a marshmallow.
6. Bake for another minute or two or until the marshmallow is soft. Remove and cool.
7. Melt the remaining candy bars and dip each s'more into the chocolate mixture.
8. Let stand until set and enjoy!

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I have made this cake three times, and each time it has been delicious! All three times the cake was consumed within minutes of being presented.

Recipe based on one by bmcnichol
Photo by Cooking Creation

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