EASY ICE CREAM CAKE

Easy and fun, I made this for our great nephew’s birthday and sprinkled it with red and blue sugar since his birthday is close to July 45h.

EASY ICE CREAM CAKE  Serves 16 to 24 depending on number of ice cream sandwiches used 

16 to 24 ice cream sandwiches depending on finished size desired/how many top serve

16 ounces frozen whipped topping (such as Cool Whip), thawed in the refrigerator

Chocolate syrup

Topping of choice: such as sprinkles, mini M&M’s, sprinkles, crushed Oreo cookies, toffee bits, chopped nuts, chopped candy bars, chocolate chips, etc.

1. If you want to remove the cake in order to frost the sides, line an 8 x 10= inch or  9 x 13-inch dish with foil — use enough foil so cake can be lifted out of pan. Or, just begin with step #2.
2.  Layer  8 to  12 ice cream sandwiches in the bottom of  dish. You may need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish. 
   
   
   
3. Cover with about half of the whipped topping and drizzle with chocolate syrup to create a thin layer of chocolate.
4. Add remaining ice cream sandwiches and cover with more whipped topping. Save enough to front sides if desired. Add topping of choice. 
   
   
   
5. Cover and freeze.
6. If frosting sides, remove cake from freezer and lift out the cake. Arrange on a seriving tray and frost sides. Return to freezer until ready to serve.

Recipe without photos . . .

EASY ICE CREAM CAKE  Serves 16 to 24 depending on number of ice cream sandwiches used 

16 to 24 ice cream sandwiches depending on finished size desired/how many top serve

16 ounces frozen whipped topping (such as Cool Whip), thawed in the refrigerator

Chocolate syrup

Topping of choice: such as sprinkles, mini M&M’s, sprinkles, crushed Oreo cookies, toffee bits, chopped nuts, chopped candy bars, chocolate chips, etc.

1. If you want to remove the cake in order to frost the sides, line an 8 x 10= inch or  9 x 13-inch dish with foil — use enough foil so cake can be lifted out of pan. Or, just begin with step #2.
2.  Layer  8 to  12 ice cream sandwiches in the bottom of  dish. You may need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish. 
3. Cover with about half of the whipped topping and drizzle with chocolate syrup to create a thin layer of chocolate.
4. Add remaining ice cream sandwiches and cover with more whipped topping. Save enough to front sides if desired. Add topping of choice. 
5. Cover and freeze.
6. If frosting sides, remove cake from freezer and lift out the cake. Arrange on a seriving tray and frost sides. Return to freezer until ready to serve.

Dry-Rubbed Pulled Pork

Plan ahead as pork needs to be dry-rubbed and left in the refrigerator overnight. Sear in a skillet for added flavor and then add to a slow cooker Serve as shredded pork for sandwiches (try it on 40-Minute Buns), tacos, over mashed potatoes or creamy polenta, etc.

Ready to serve Pullled Pork moistened with saved pork juices and a light coating of BBQ sauce.

Above: Dry-rubbed pork, ready to refrigerate
Below: Seared pork added to slow cooker.

 

Dry-Rubbed Pulled Pork 

Dry Rub

2 tablespoon brown sugar

1 1/2 teaspoons chili powder

1 teaspoon sea salt

1 teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon dry mustard

½ teaspoon oregano

½ teaspoon garlic powder

½ teaspoon onion powder

 

Pork

4 lbs boneless Boston butt (a cut of pork from the upper part of the pig's shoulder, just behind the neck. Despite its name, it does not come from the rear or but portion of the pig) or shoulder 

2 tablespoons olive oil

1 cup beef broth

1 onion (yellow or white), sliced

BBQ for serving (we use a homemade version of Gate's BBQ Sauce)

 

1. Dry Rub : In a small bowl mix together all the seasonings for the rub. Mix well.
2. Pat the pork roast dry using paper towels.
3. Coat the pork roast with the rub. Wrap the roast in plastic wrap and place in fridge for 12 - 24 hours.
4. Pork: Preheat the oven to 300° F.
5. In a large skillet heat the oil until it begins to smoke, then add the onions. Allow the onions to cook for 2 to 3 minutes.
6. Carefully add pork to the skillet and sear  on all sides (3 to 5 minutes per side). 
7. Remove the roast, adding it to a slow cooker.
8. Add broth to the skillet  – allow it to heat so that it will absorb the crusty bits and flavorings in the skillet. 
9. Set slow cooker of LOW for 7 to 8 hours or HIGH for 4 to 5 hours. Note: Use an oven thermometer to check the internal temperature. When the pork reaches an internal temperature of 190 F to 195 F, the meat is ready to be pulled. Cooking the pork to any temperature below that won’t give you meat that is tender enough to pull apart properly.
10. Remove pork from slow cooker, allow to cool until safe to handle. Note: Transfer juices to a container and refrigerate allowing fat to rise to the top; then remove and discard fat, saving  pan juices to add to pulled pork to help keep it moist.
11. Shred the pork with two forks. 
12. Add your favorite barbecue sauce to coat the shredded pork and toss to coat the pork. Or serve BBQ sauce on the side if preferred.

Heath Bar Cookies

With a rich chocolate and buttery flavor, a gooey caramel texture and the crunch of toffee, these cookies are divinely delicious and are now one of our new favorites. 

 

Heath Bar Cookies    Makes about 2 dozen cookies

½ cup (1 stich) butter, barely softened

¾ cup packed brown sugar

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 cup Heath Bar bits

½ cup semi-sweet chocolate chips or chunked chocolate 

1.  Preheat oven to 350℉ and line a cookie sheet with a silicon sheet or parchment paper that has been sprayed with pan release.
2. Add the butter and sugars to the bowl of a stand mixer or large bowl and cream the ingredients for 3 to 4 minutes until light and fluffy.
   
   
   
3. Add egg and vanilla to the creamed mixture and mix until fully combined.
4. In a small bowl, combine the flour, baking powder, and baking soda; whisk to combine, then add it to the mixture and mix just enough to combine.
5. Add the heath bar bits and chocolate chips and fold into the cookie batter. 
   
   
   
6. Scoop out the dough (about 2 tablespoons per cookie) and place it on the prepared cookie sheet. Repeat the process until all the cookie dough has been used.
7. Place the cookies on the middle shelf of the preheated oven and bake for 10-12 minutes. 
8. Remove the cookies from the oven and allow them to cool on the pan for 2-3 minutes before moving them to a cooling rack to finish cooling.

Recipe without photos . . . Heath Bar Cookies    Makes about 2 dozen cookies

½ cup (1 stich) butter, barely softened

¾ cup packed brown sugar

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 cup Heath Bar bits

½ cup semi-sweet chocolate chips or chunked chocolate 

1.  Preheat oven to 350℉ and line a cookie sheet with a silicon sheet or parchment paper that has been sprayed with pan release.
2. Add the butter and sugars to the bowl of a stand mixer or large bowl and cream the ingredients for 3 to 4 minutes until light and fluffy.
3. Add egg and vanilla to the creamed mixture and mix until fully combined.
4. In a small bowl, combine the flour, baking powder, and baking soda; whisk to combine, then add it to the mixture and mix just enough to combine.
5. Add the heath bar bits and chocolate chips and fold into the cookie batter. 
6. Scoop out the dough (about 2 tablespoons per cookie) and place it on the prepared cookie sheet. Repeat the process until all the cookie dough has been used.
7. Place the cookies on the middle shelf of the preheated oven and bake for 10-12 minutes. 
8. Remove the cookies from the oven and allow them to cool on the pan for 2-3 minutes before moving them to a cooling rack to finish cooling.

 

One-Pan Summer Pasta

Another one-pot pasta dish that seems like it shouldn’t work, but magically, it does! This creamy, meatless dish is so easy and quick to make, yet so good. It’s hearty, filling and budget friendly, too . . . and a good way to incorporate summer vegetables into your meal. Change the veggies or add to as desired. 

One-Pan Summer Pasta   4 servings

8 ounces linguine

1 (15 ounce) can chickpeas/garbanzo beans (drain and save liquid)

1 bunch basil leaves

2 medium zucchini sliced into quarters

1 pint grape tomatoes sliced in half or quartered, depending on size 

4 mini yellow or orange pepper, diced

1 medium red onion, diced (could use yellow or white

2 cloves of garlic, minced

2 tbsp olive oil

Juice from 1/2 a lemon

1/2 teaspoon kosher salt

1/2 teaspoon coarse ground pepper

1/2 teaspoon Italian seasoning

4 cups veggie or chicken broth/stock — I used the drained liquid (aquafaba) from the chick peas as part of this starch liquid adds to the overall creamy texture of the dish

Parmesan and fresh basil for garnish if desired.

1. Add all ingredients to a straight-sided skillet and bring to a boil.
2. Cook for 8-10 minutes on medium heat, stirring occasionally with tongs, until the liquid is nearly evaporated, creating a sauce. 
3. 
   
   
   
   

Ritzy Chicken Casserole - 5-ingredient, quick fix, packed with flavor

This version of the creamy potluck casserole favored by church goers and those attending community functions is credited to Dolly Parton A comfort food classic with just five main ingredients., It can be assembled in record time if you use rotisserie or already cooked chicken, and bakes in just 30 minutes.   For added flavor, season sauce mixture with 1 teaspoon salt, ½ teaspoon pepper and ½ teaspoon garlic powder. Crushed Ritz crackers can also be tossed in about 2 tablespoons of melted butter for additional crispness and browning. Some versions add frozen peas or mixed vegetables. Chopped parsley would also be a nice addition — both in the mixture and as a garnish before serving. 

Ritzy Chicken Casserole     Makes a 9x13-inch hot dish

3 cups cooked, shredded chicken (rotisserie chicken works perfectly)

1 can (10.5 oz) condensed cream of chicken soup

1 cup sour cream

1 ½ cups shredded Cheddar cheese (divided)

1 sleeve Ritz (or any brand of butter) crackers (crushed) 

1. Preheat & Prep: Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish with non-stick spray.
2. Mix the Filling: In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, and 1 cup of the cheddar cheese. Stir until completely mixed and creamy.
3. Assemble: Spread half of the chicken mixture evenly into the bottom of your baking dish. Sprinkle half of the remaining Cheddar cheese on top, add the remaining chicken mixture, and then top with the rest of the cheese.
4. Top & Bake: Sprinkle your crushed Ritz crackers evenly over the top layer of cheese. Bake uncovered for 25 to 30 minutes, or until the casserole is hot, bubbly, and the cracker topping is golden brown.
5. Serve: Let it rest for about 5 minutes before serving so it's easier to scoop.

Creamed Cabbage Wedges

Cabbage is a versatile vegetable, serve it in slaws and salads, roast it, cream it, add it to bierock filling . . . the list goes long. It's thrify and holds up in the fridge much longer than most greens. These wedges were yummy served alongside a breaded pork tender; we added some grape tomatoes for color and another textural note. 

Creamed Cabbage Wedges   3 to 4 servings 

1 medium-sized green cabbage

1 tablespoon olive oil

3 tablespoons butter 

½ smaller sized onion, finely chopped 

4 garlic cloves, minced

½ cup chicken or vegetable broth

¾ cup heavy cream

1 teaspoon Dijon mustard

3/4 cup grated Parmesan cheese

Kosher salt & coarse black pepper to taste

Fresh chives or parsley for garnish 

1. Cut cabbage into 6 to 8 wedges, leaving core intact. 
2. Add oil and butter to a oven-proof skillet set on medium to medium-high heat
3. Place the cabbage wedges cut-side down in the hot oil and sear for 4 to 5 minutes until they are a deep golden color, lightly carnalized.
4. Flip them and sear the other side for an additional 2 to 3 minutes. Remove and set aside.
   
   
   
5. Reduce the meat to medium. Add the onions and cook just until almost light browned; add garlic and cook an additional minute
   
    
6. Sir in the broth. Add the cream and stir.
7. Add most of the Parmesan cheese, saving a little to sprinkle on top of the wedges when serving; stir to combine. Taste the sauce and add salt and pepper as needed.
   
8. Immerse the wedges in the sauce, spooning sauce on top to coat exposed parts of the cabbage.
9. Add the skillet to a preheated 400°F oven and bake for 25 to 30 minutes until cabbage is tender. 
10. Garnish wedges with leftover Parmesan and chopped herbs.
    
    
    

Recipe without photos , , , Creamed Cabbage Wedges   3 to 4 servings 

1 medium-sized green cabbage

1 tablespoon olive oil

3 tablespoons butter 

½ smaller sized onion, finely chopped 

4 garlic cloves, minced

½ cup chicken or vegetable broth

¾ cup heavy cream

1 teaspoon Dijon mustard

3/4 cup grated Parmesan cheese

Kosher salt & coarse black pepper to taste

Fresh chives or parsley for garnish 

1. Cut cabbage into 6 to 8 wedges, leaving core intact. 
2. Add oil and butter to a oven-proof skillet set on medium to medium-high heat
3. Place the cabbage wedges cut-side down in the hot oil and sear for 4 to 5 minutes until they are a deep golden color, lightly carnalized.
4. Flip them and sear the other side for an additional 2 to 3 minutes. Remove and set aside.
5. Reduce the meat to medium. Add the onions and cook just until almost light browned; add garlic and cook an additional minute 
6. Sir in the broth. Add the cream and stir.
7. Add most of the Parmesan cheese, saving a little to sprinkle on top of the wedges when serving; stir to combine. Taste the sauce and add salt and pepper as needed.
8. Immerse the wedges in the sauce, spooning sauce on top to coat exposed parts of the cabbage.
9. Add the skillet to a preheated 400°F oven and bake for 25 to 30 minutes until cabbage is tender. 
10. Garnish wedges with leftover Parmesan and chopped herbs.

Taco Smash Burgers . . . a general preparation guide

I’m finally getting around to trying Taco Smash Burger, an internet recipe sensation for awhile. I have to say, they are fast, fun, satisfying, and not nearly as messy as tacos. While there are recipes on the internet with precise measurements, I think this is one of those dishes that has lots of variables. 

Taco Smash Burgers . . . a general reparation guide 

Ground beef – just enough to almost cover the tortilla with a thin layer

Seasoning: Taco seasoning, hamburger seasoning, seasoned salt, or salt & pepper 

Flour tortillas – we used small ones

Oil  - just enough to lightly coat a skillet or grill pan

Cheese of your choice

Other possible additions: ketchup or sauce such as More Than Mayo, pickles, lettuce, chopped tomatoes, etc.  

1. Grab enough ground beef to form a small ball that when flattened will thinly cover a flour tortilla. Add a liberal pinch or shake of selected seasoning and work evenly into the meat. Place ball of seasoned beef in center of tortilla and flatten with fork or fingers to thinly cover the tortilla, leaving a small area around the outside uncovered.
   
   
   
2. Brush a thin layer of oil onto a skillet or grill and preheat on medium hot until it’s hot enough to create a sizzle when meat hits the skillet.
3. Place tortilla, meat side down, and let it brown and caramelize for about 3 minutes.
4. Turn, add cheese and cook the underside for a minute or so, until cheese melts and tortilla has browned.
   
   
   
5. Add other toppings of your choice. Fold and eat. 

Recipe without photos — Taco Smash Burgers . . . a general preparation guide 

Ground beef – just enough to almost cover the tortilla with a thin layer

Seasoning: Taco seasoning, hamburger seasoning, seasoned salt, or salt & pepper 

Flour tortillas – we used small ones

Oil  - just enough to lightly coat a skillet or grill pan

Cheese of your choice

Other possible additions: ketchup or sauce such as More Than Mayo, pickles, lettuce, chopped tomatoes, etc.  

1. Grab enough ground beef to form a small ball that when flattened will thinly cover a flour tortilla. Add a liberal pinch or shake of selected seasoning and work evenly into the meat. Place ball of seasoned beef in center of tortilla and flatten with fork or fingers to thinly cover the tortilla, leaving a small area around the outside uncovered.
2. Brush a thin layer of oil onto a skillet or grill and preheat on medium hot until it’s hot enough to create a sizzle when meat hits the skillet.
3. Place tortilla, meat side down, and let it brown and caramelize for about 3 minutes.
4. Turn, add cheese and cook the underside for a minute or so, until cheese melts and tortilla has browned.
5. Add other toppings of your choice. Fold and eat