Faux Fried Ice-Cream

This is a favorite that I make but I have never really had a recipe...which made it difficult to tell people how to make it (so washburn right?!) But today I measured everything and came up with this:
NOTE: This is the yummiest when you let it re-freeze overnight

1 and 1/2 tubs of vanilla ice cream (regular size...about 3 quarts)
*Get this out and let it get soft while you are making the rest. A good tip is to se your muscles
(or like me a mixer) to stir the ice cream so that it is soft and smooth which will make it
easier to spread.

In a saucepan over medium high heat:
2 sticks butter (I think real butter is key)
3 cups brown sugar...not packed, just scooped

Allow to melt and stir until mixture comes to a soft boil. Remove from heat and stir in:

5 cups rice cereal
1 cup coconut (optional...if you don't like it just leave it out!)

Stir until completely coated/combined

Scoop 1/2 of cereal mixture into the bottom of a 9x13 and spread out.

Spread vanilla ice cream over top of cereal layer

Spread the rest of ceral mixture on top of ice-cream

Sprinkle 2-3 Tablespoons of cinnamon sugar on top
*sometimes I also sprinkle that much cinnamon sugar on top of the bottom layer of the cereal
mixutre...but I really like cinnamon so that is up to you.

Cover and refreeze until firm. (I like to leave it overnight..it's easier that way.)

To serve:
Top squares of faux fried ice-cream with carmel or chocolate (or both) ice cream topping and a scoop of whipped cream.

Enjoy!!

Teriyaki Chicken

Always a big hit at our house, especially for guests

1 c soy sauce
1 1/4 c brown sugar
1 t minced garlic
chicken pieces for 6 - 8 people (tenders would be delicious)
2 - 3 T cornstarch
1 c chicken broth

Combine first four ingredients in large pot and bring to a boil. Partially cook the chicken, turning it so all the pieces get covered with sauce. Remove chicken to a 9x13 baking dish (or smaller if you're cooking for fewer).

Stir cornstarch into chicken broth and pour into sauce. Cook until mixture is thickened slightly. Pour sauce over chicken. Cover dish with foil (or use a casserole dish with a lid) and bake at 350 for 30 minutes or until chicken is done.

We serve this over rice with pineapple and broccoli.

***NOTE: This recipe makes a lot of sauce, so you may want to cut it in half if you're serving fewer than five or six. I'd try it as-is once to see of it's too much sauce for you. Enjoy!

Spinach Artichoke Pasta

Spinach Artichoke Pasta

(recipe found on Rachael Ray...really called Spinach artichoke Mac n' cheese)

This is AMAZING! Seriously, if you love spinach artichoke dip, you'll love this dish!

Ingredients

• Salt
• 1 pound regular or whole wheat penne
• 2 tablespoons extra virgin olive oil (EVOO)
• 3 tablespoons butter
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped or grated
• 3 tablespoons flour
• 1/2 cup white wine (didn't have white wine so we used chicken broth)
  
• 2 cups milk
• A few grates fresh nutmeg
• 1 box frozen chopped spinach (10 ounces), defrosted and wrung dry in a kitchen towel
• 1 box frozen chopped artichokes (10-ounces), defrosted and wrung dry in a kitchen towel
• Ground black pepper
• 1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top ( we used half mozzarella and half swiss cheese. another option is fontina provolone)
  
• 1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
• We added grilled chicken
  

Preparation

Pre-heat oven to 350ºF.

Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve.

While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Salsa/Guacamole Dip

This salsa is so tasty, you can eat it with a spoon!

1 can black beans
1 can white shoepeg corn
3 tomatoes, diced
3 avacados, diced
green onions, to taste
1 packet dry Italian dressing mix
4T vinegar
3T water
2T oil

Mix and enjoy!!!

Oatmeal Chocolate Chip Brownies

1 cup flour
3/4 cup brown sugar
3/4 cup sugar
2 cups oatmeal
1 tsp. salt
1 tsp. baking soda

Mix together and add:

2 eggs
1 tsp. vanilla
2 tsp. water
3/4 cup oil

Blend well (Use your hands, it's faster than using a spoon or fork)

Sprinkle 2 cups chocolate chips and 1/2 cup chopped nuts on top.

Bake in a 9X13 baking pan at 325 degrees for 20 minutes

This is Laurie's recipe...I'm just submitting it!

Sweet Corn, Tomato, and Avocado Relish

2 ears corn, husks and silk removed
2 vine ripened tomatoes, cut into 3/4 inch pieces
2 avocados, pitted and diced
1/2 small red onion, finely chopped
2 tbsp. finely chopped fresh parsley
2 tbsp. olive oil
2 tbsp. fresh lemon juice
1 tsp. salt and 1/4 tsp. pepper

In a large pot of boiling water, cook corn until tender (about 4 minutes). Using a sharp knife, cut the kernels off the cob. In a bowl, add corn, tomatoes, avocados, onion, parsley, 2 tbsp. oil, lemon juice, salt and pepper. Toss to combine.

We served the relish on tilapia, but the original recipe called for salmon. It is also good with grilled chicken breasts. A great summer dish with fresh vegetables from the garden! :)

German Chocolate Bars

1 German chocolate cake mix (don't prepare it, just the mix)

2/3 c. butter

1 cup. chocolate chips (I use a whole bag)

1 can coconut-pecan frosting

1/4 cup milk

Cut butter into cake mix. Press half in greased 9x13 pan. Bake at 350 for 10 minutes. Sprinkle with chocolate chips and drop frosting by spoonfuls over chips. Stir milk into remaining cake mixture, drop by tsp. over top. Bake another 20-25 minutes at 350. Refrigerate 4 hours before cutting. Keep in fridge.

**These bars are SO quick and easy, and they are DE-licious!! I might have eaten the whole pan by myself:)**