Ice Cream Sandwich Cake

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ICE CREAM SANDWICH Cake!!! (just assemble & enjoy!) 

INGREDIENTS

• 12 ice cream sandwiches unwrapped

• 16 ounces whipped topping thawed

• 1/2 cup miniature chocolate chips

• 3/4 cup mini M&M's

• 1/3 cup fudge sauce

INSTRUCTIONS

– Place 4 ice cream sandwiches in a row on a serving plate.

– Use a piping bag fitted with a large star tip to pipe dollops of whipped topping over the ice cream sandwiches.

– Sprinkle chocolate chips and M&M’s over the layer of whipped topping

– Freeze until firm.

– Repeat the process with the remaining ice cream sandwiches, whipped topping and candies until you have 3 layers of ice cream sandwiches and 3 layers of whipped topping and candies. Freeze each layer until firm before proceeding with the next layer.

– Freeze the whole cake until firm, at least 1 hour.

– Drizzle the fudge sauce over the top of the cake. Cut into slices then serve.

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Cauliflower Melts

Cauliflower Melts 

 

Ingredients:

• ¼ cup olive oil
• 2 garlic cloves, minced
• 1 tsp salt
• ½ tsp freshly ground pepper
• Medium head of cauliflower, cut into ½ inch-thick slabs, possibly halved to make a total of 8 slabs
• ½ cup golden raisins
• ¼ cup white wine (optional)
• ¼ cup shelled pistachios
• 8 ½ inch-thick slices sourdough bread
• 4 oz. Comte or Manchego cheese, cut into 8 slices
• 2 Tbs chopped parsley

Directions:

1. Preheat the oven to 350° F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oil, garlic, salt, and pepper.
3. Add the cauliflower slabs and toss to coat.
4. Arrange the cauliflower on the prepared baking sheet.
5. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty.
6. Set aside to cool but keep the oven on.
7. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
8. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil.
9. Let cool on a paper towel, then chop coarsely.
10. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.
11. Bake until the cheese melts, 7 to 10 minutes.
12. Top the toasts with chopped parsley and serve immediately.

Enjoy!!!

Nutritional Info:
Serves 8

Calories 689, Total Fat 49 g, Total Carbs 46 g, Sugar 18 g, Cholesterol 48 mg, Sodium 903 mg, Protein 17 g, Fiber 8 g

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Chicken Enchiladas

Chicken Enchiladas

Ingredients:
8 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray.
Mix chicken and 1 cup cheese.
Roll tortillas and place in pan seam side down.
In a sauce pan melt butter under low heat. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

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Crockpot Onion Soup

Crock Pot Onion Soup

Ingredients:
1/4 cup butter, melted
1 large sweet onion, cut into thin
slivers
1 small red onion, cut into thin slivers
2 cloves garlic, minced
4 cups beef stock
3 tablespoons brandy
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
salt and ground black pepper to taste
2 cups Italian-style seasoned croutons
3 slices provolone cheese
DIRECTIONS:
1. Melt butter in a skillet over medium heat; cook and stir sweet onion and red onion in melted butter until softened, about 10 minutes. Cook and stir garlic into onion mixture until fragrant, about 2 minutes. Transfer to a slow cooker.
2. Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker. Season with salt and black pepper.
3. Cook soup on High for 4 to 5 hours.
4. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
5. Ladle the soup into 3 oven-proof bowls; top with croutons and a slice of Provolone per bowl.
6. Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.

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Chocolate Chip Cookie Cheesecake

Chocolate Chip Cookie Cheesecake

Ingredients:
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed you do not want this soft)

Instructions
Preheat oven to 350 degrees F.

In your mixing bowl, beat cream cheese, eggs, sugar, and vanilla extract until well mixed; and then set aside.

Open one package of cookie dough and slice into 1/4-inch slices. Arrange slices from this roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; use 2nd cookie dough package and slice the same and layer over the cream cheese mixture.

Bake 45 to 50 minutes, or until golden and center is slightly firm.

Remove from oven, let cool, then refrigerate. Cut into slices when well chilled. Or eat warm with a little ice cream on top if you wish!

Southern Smothered Pork Chops

Southern Smothered Pork Chops

6 center cut 1-inch pork chops
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1⁄4 teaspoon ground black pepper
1⁄4 teaspoon cayenne pepper
1⁄4 cup aunt jemima's pancake mix
2 tablespoons corn oil
Gravy
3 medium onions, sliced
4 ounces of sliced raw mushrooms
1 teaspoon salt
1⁄4 teaspoon ground black pepper
1 tablespoon sugar
1⁄4 cup all-purpose flour
2 cups boiling water

Directions

Preheat your oven to 350 degrees.
Rinse chops, then pat them dry. Sprinkle with spices mentioned above. Then dredge into pancake mix.
Heat the oil in a large skillet over medium heat. Place the chops into the skillet. Brown the chops on both sides. Remove from the skillet and place in a roasting pan.
In the skillet, now saute the onions and mushrooms with the salt, pepper and sugar until slightly browned.
Stir in the flour until absorbed. Gradually add the boiling water, stirring constantly, until the gravy thickens and boils.
Place chops in the pan; cover tightly with heavy-duty aluminum foil. Bake for 1 hour and twenty minutes; the chops and gravy should be a rich golden brown.
Place chops on a serving platter; either place gravy on top, or strain through sieve and put gravy in a gravy boat; skim fat off top and serve.

Cauliflower Casserole

This is my absolute favorite recipe of all time, and I highly recommend it <3

AMAZING!!!!! CAULIFLOWER CASSEROLE Great for Low Carbers and Diabetics!! :-)
Just like mac and cheese without the pasta, helps keep blood sugar stabilized by cutting out the White Flour

2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and heavy cream.

Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.

If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.