Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Sensational Super Bowl Snack ~ Bite Sized Artichoke Frittatas

If you're looking for a delicious, quick and easy snack food for the Super Bowl that's not loaded with processed ingredients, look no further than these BITE SIZED ARTICHOKE FRITATTAS.  

These savory crustless quiche-like morsels are packed with flavor, and are sure to score a touchdown wherever they are served.  I love the crunch of the toasted cheddar around the edges!

makes 2 dozen

(2) 6 oz. jars marinated artichoke hearts
1 small onion, finely chopped (approx. 1/2 cup)
2 cloves garlic, minced
4 large eggs
1/4 cup dried bread crumbs
1/2 teaspoon salt
1/8 teaspoon freshly cracked black pepper
1/4 teaspoon dried oregano, crumbled to release flavor
a dash of hot sauce
2 cups (8 oz.) shredded sharp cheddar cheese

Preheat oven to 325.

Drain marinade directly from 1 jar of artichokes into a medium saucepan.  Drain the second jar, this time discarding the marinade.  Finely chop all the drained artichokes and set aside.

Over medium heat, bring the reserved marinade to a simmer.  Add onions.  Cook for 3 minutes, till onions just begin to brown.  Add garlic and cook for another 2 minutes.  Remove from heat and stir in the chopped artichoke hearts.

In a large bowl, beat the eggs.  Stir in the bread crumbs, salt, pepper, oregano, hot sauce, cheese and artichoke/onion mixture.

Spoon evenly into mini muffin pan (24 cavities).

Bake on middle rack of oven for 25 minutes.  Frittatas will be browned around the edges and will have puffed slightly.  Remove from oven and let cool for ten minutes.  Gently twist to remove from pan.  Serve warm or cold.


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