mint chocolate chip ice cream delight

28 crushed oreos
1/3 c butter...melted
mix together and put in a 9 x13 ungreased cake pan
put in freezer for at least 20 mins

let half of gallon mint ice cream soften while the crust is freezing

after crust is frozen....spread ice cream in the crusted pan

freeze again for at least 20 mins

spread a jar of your favorite hot fudge topping (approx 18 ozs) at room temp

freeze until ready to serve

(option....spread a container of cool whip after freezing hot fudge layer and sprinkle a few more crushed oreos and freeze again)


at serving...let it sit out about 10 mins before trying to cut to serve


Variations:  vanilla wafers, butter pecan ice cream and caramel topping OR nutter butters, chocolate ice cream, marshmallow topping, cool whip and nuts on top

created by my favorite sister, Patty Workman

apple cake n vanilla sauce

3 eggs
1 1/2 c veg or canola oil
2 c sugar
3 c flour
1 tsp baking soda
2 t cinnamon
1/4 t salt
3 c chopped apples (granny smith)
1 c walnut pieces
2 t vanilla


grease and flour a 9 x13 pan

mix flour, baking soda, cinnamon and salt...set aside

beat eggs in a large mixing bowl
add sugar and oil....beat at 3 min at high speed

add dry ingredients slowly....batter gets very stiff

fold in apples, nuts and vanilla

pour and spread in pan

bake at 350 degrees for around 45-50 min...test with a toothpick


vanilla sauce

1 stick butter
1 c sugar
1 cup carnation milk
2 T flour
2 t vanilla

cook until thick at a slow boil....stir often!


created by Nancy Colopy and shared by Grandma Helen Sims

pecan pumpkin pie

• 3 eggs, divided
• 1 cup canned solid pack pumpkin
• 1 cup sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• dash salt
• 2/3 cup light or dark corn syrup
• 2 tablespoons melted butter
• 1 teaspoon vanilla
• 1 cup coarsely chopped pecans
• 1 prepared deep dish pie crust

Preheat oven to 350°

*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and 

place the pie on the cookie sheet to bake

In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt

Spread in pie crust

In medium bowl, beat remaining two eggs slightly

Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended

Stir in pecans

Carefully spoon over pumpkin mixture.

Bake 50 to 60 minutes or until filling is set around edge

Cool pie completely on wire rack

peanut sauce

1/2 c chunky peanut butter
1/2 c peanut or grapeseed oil
1/4 c white wine vinegar
1/4 c tamari or soy sauce
1/4 c fresh lemon juice
3-4 garlic cloves
8 cilantro sprigs
1-2 tsp dried red pepper flakes...the more...the hotter
3 tsp coursely chopped fresh ginger

put all the ingredients in a food processor, blender or bullet...puree away until everything is well blended

best made a day or two in advance....flavor gets better and better

serve at room temp

use this recipe as a dip, sauce or marinade

excellent on grilled chicken, chicken skewers, chicken anything

created by "ME"

chipotle sauce

7 oz can chipotle peppers in adobe sauce
1 c sour cream or mayo
juice of 2 lemons or limes

puree in food processor or bullet works great....add salt to taste if any needed

use this recipe as a dip, sauce or marinade

excellent with grilled artichokes, grilled veggies of choice, grilled fish and chicken...has a little heat to it..cool it off with a T of peanut butter (trust me...it works)

can be made days in advance...gets better if it chills for a couple days

created by "ME"

remoulade sauce

3/4 c mayo
3 T dill pickle relish
juice of 1 lemon
3/4 tsp Tony Chachere's Creole seasoning
splash of "Louisiana" hot sauce

chill thoroughly....best served with grilled shrimp or crabcakes...ok to make a couple days in advance

favorite of mine for years!!!

pea n peanut salad

34 cup low-fat mayonnaise 2 tbsps green onions (minced) 1 tbsp lemon juice 10 ozs frozen peas 10 ozs peanuts (spanish) mix the first 3 ingredients together and chill 1-2 hours under cook the peas (I just run hot water over them to defrost) drain well and chill peas until cold WHEN READY TO SERVE....mix the peas and peanuts (you should have an equal volume of both) stir the dressing in and serve at once....do NOT mix in the dressing early SIMPLY A SIMPLE 'N DELICIOUS SALAD!! inspired by MA Abate

minted spring pea salad

2 1/2 c shelled fresh green peas

1 small shallot, peeled and thinly sliced or chopped finely

1 small leek or 3-4 green onions, white part only, thinly sliced

zest and juice of one lemon

1/4 c extra-virgin olive or grapeseed oil

1/2 shredded fresh mint leaves

salt and pepper to taste

bring pot of salted water to a boil

pour peas into water and cook for no more than 2 minutes

drain and immediately plunge the peas into a bowl of ice water

drain and pat dry with a towel

puree 1/2 c  of peas in a blender

place the peas, pea puree, shallot and leek in a medium, nonreactive bowl and toss gently to combine

add the lemon zest and juice, oil and mint

season to taste with salt and pepper gently tossing until the veggies are coated

can serve immediately or refrigerate and serve at room temp the next day

discovered in Eating Well April 2012

at this very difficult time

know that your friends
are thinking of you

sent from a dear friend

this is hard for me
i do not want to be a burden on my friends
i need to work through all of this in time
i feel incredible guilt because i am not in touch with my friends
its the way it needs to be for me for now

ultimate fruit of choice crisp

 

4-5 cups of berries of choice or peaches or apricots or other fruit of choice

4 T white sugar but can skip if you think sweet enough and want to go HEALTHY!!
2 c flour of choice
2 c oats
1 1/2 c packed brown sugar or less if you want to go HEALTHY!!
1 tsp or more to compensate if you lessened the sugar.. ground cinnamon
1/2 tsp ground nutmeg
1 1/2 c butter or less if you want to go HEALTHY!! ( I never use that much...OMG!)

preheat oven to 350 degrees

in a large bowl, gently toss fruit with sugar if using sugar otherwise just toss fruit

in a separate large bowl, combine flour to nutmeg
cut in butter until crumbly.....(cut means use a fork or a pastry blender to mix and eventually the mixture will become crumbly....like the size of large peas....I know..."details")

press half of the "crumbly" mixture in the bottom of a 9x13 unbuttered (unless you omitted a lot and when the HEALTHY route) dish/pan

cover with fruit of choice mixture
sprinkle remaining "crumbly" mixture over the fruit of choice mixture

bake in preheated oven 30-40 minutes or until fruit of choice is bubbly and topping is golden brown

(tips:  i have done apricots, peaches, blackberries as my fruit of choice, also strawberries, blackberries and blueberries...do what you want and have fun...it's no fail especially warm ala mode!!!  may need to bake extra time if fruit is extra juicy)

found by me on the internet.....such a resourceful tool and it was not on a BLOG....LOL

macaroni and cheese aka "crack"

1/2 lb elbow macaroni
1 T butter
1 large egg, beaten
freshly ground pepper to taste
1 tsp salt
1-1 1/2 tsp dry mustard
1 T hot water
3 c grated sharp cheddar cheese
1 c milk


preheat the oven to 350 degrees


boil the macaroni in salted water just until slightly tender
drain thoroughly and put mac in a large mixing bowl
stir in the butter and egg along with some pepper
mix the salt and mustard with the hot water and stir into the mac
add the cheese minus 1/2 c to sprinkle on top 


put the mac and cheese into a buttered casserole dish
sprinkle the reserved cheese over the top
pour the milk over everything


bake for 45 minutes or until the is crusty

(tips:  use the sharpest cheese you can find....ok to prepare night before, refrigerate and bake just before serving.....I usually double the recipe for a 9x13 casserole...leftovers are best fried)

found in a cookbook my dad gave me many years ago

balsamic dressing

½ c balsamic vinegar

4 cloves of garlic~minced

fresh ground pepper

2 tsp kosher salt

½ c canola or grapeseed oil

½ c olive oil

shared by my dear friend, Tina xo

dijon vinaigrette

½ c apple cider vinegar

4 garlic cloves~minced

2 tsp kosher salt

fresh ground pepper

4 tsp dijon mustard

½ tsp Worcestershire Sauce

½ c canola or grapeseed oil

½ c olive oil

-blend it all together pulsing in the oil at the end

-can prepare it in   

blender/food processor or just whisk it

shared by Tina, my friend who loves to "kook" as much as me

eva's drinkable salad dressing n salad

dressing:  

1/4c sugar

1/4 c white vinegar

1/4 tsp salt

1egg slightly beaten

1/4 tsp dry mustard

1/4 tsp instant minced onion

Dash of paprika

1/4 c canola oil

combine all but oil in small saucepan. bring to a boil and boil 1 minute. 

gradually stir in oil. chill makes 3/4 cup.

Add caption

salad:

8 c of favorite greens (my fave is mache and butter lettuce and or red leaf lettuce OR combo with spinach)

1 can mandarin oranges drained

thinly sliced red onion to taste

1/4 c toasted almonds

it's an experience that will make you smile

created by friend Eva who I do not see enough....get your ass to yoga class!!

easy shrimp and chicken sausage paella

Modesto Bee gave me my dinner tonight.....it truly was delicious and 

super easy!!!

ingredients:

2 tablespoons olive oil, divided

1 pound large shrimp, peeled and deveined

1 pound chicken sausage, sliced in ½-inch rounds

1 large sweet onion, finely chopped

1 red or green bell pepper, chopped

2 large cloves garlic, minced

1½ cups long-grain rice

¼ teaspoon sweet Spanish paprika

Pinch of saffron

1 can (14.5 ounces) no salt added diced tomatoes

2 cans (14.5 ounces each) fat-free, reduced-sodium chicken broth

Kosher salt and ground pepper

1 cup frozen green peas, thawed

• Instructions:

In a heavy 12-inch sauté pan, heat 1 tablespoon oil over medium-high heat. Cook shrimp until just pink on both sides, four to five minutes (do not overcook). Transfer to a plate and set aside.

Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about two minutes. Add onion and bell pepper. Cook, stirring frequently, until translucent and softened, about five minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent; about two minutes.

Stir in paprika, saffron, tomatoes and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.

Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook one minute. Stir in cooked shrimp; serve immediately.

Note: Use a wide, shallow sauté pan with a lid for this recipe.

created by:  CB stealing from Mod BEE

chicken chipotle style

2 T olive oil

1 onion diced

3 cloves garlic smashed

2 c ketchup

¼ c vinegar

2 chipotle peppers diced

½ c brown sugar

¼ c worcestershire sauce

2 tsp cumin

salt to taste

fresh black pepper to taste

chicken pieces

preheat oven to 425 degrees or heat BBQ to medium high heat

in large saucepan heat olive oil over medium heat

add onion and garlic and sauté until translucent 

add next 6 ingredients and bring to a boil

reduce temperature to medium low and simmer sauce for about 20 minutes to thicken

remove from stove

brush chicken with sauce and place onto greased baking dish

cook for 20 minutes or as needed based on the chicken pieces in oven or on grill 

remove from heat and brush on sauce again......the thicker the better

return to heat for 5 to 10 minutes

remove from oven

let chicken rest for 10 minutes

then serve

goes well with quinoa or couscous

enhancements:  make sauce the day before and marinade the chicken overnight with a thick layer of the sauce...dee-lish!!

created by char char