I'll Share my Recipes if you Share Yours-Fri.Mar.19

16 years ago

Ice Cream Sandwich Desserts (Taste of Home)

No one will believe this awesome dessert is just dressed-up ice cream sandwiches.

19 ice cream sandwiches

1 carton (12 oz) frozen whipped topping, thawed

1 jar (11 3/4 oz) hot fudge ice cream toping

1 cup salted peanuts

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13x9x2" pan.

Arrange eight sandwiches in opposite direction in the pan.

Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle 1/2 cup peanuts.

Repeat layers. Pan will be full. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving.

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Comments (5)

Marilyn Sue
16 years ago
Apricot Glazed Ham

Ingredients

* 1/2 fully cooked bone-in ham (6 to 8 pounds)
* 1/2 cup packed brown sugar
* 2 to 3 tablespoons ground mustard
* Whole cloves
* 1/2 cup apricot preserves

Directions

* Place ham on a rack in a shallow roasting pan. Score the surface of
* the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and
* mustard; rub over surface of ham. Insert a clove in the center of
* each diamond.
*

* Place ham on a rack in a shallow roasting pan. Bake, uncovered, at
* 325Â° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes
* longer or until a meat thermometer reads 140Â° and ham is heated
* through. Yield: 18-20 servings. This is the recipe I use for our hams.

Sue
houstonmom_gw
16 years ago
I've made the Ice Cream Sandwich Dessert, and it is really tasty. Easy to make, also!
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patches_02
16 years ago
i make the ice cream dessert,only i add some caramel topping also.
luckygardnr
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Sorry Sherry! I was up in the night but totally forgot! LOL!

Slow-Roasted Salmon with Potatoes
Food Network
Ingredients

Â 3 bunches leeks, trimmed and quartered lengthwise
Â 1/3 cup plus 1 tablespoon extra-virgin olive oil
Â Sea salt
Â 3 pounds fresh, skin-on, center-cut wild salmon fillet, pin bones removed
Â 1 1/2 pounds fingerling potatoes
Â 1 shallot
Â 4 tablespoons unsalted butter, at room temperature
Â 2 tablespoons chopped fresh chives
Â 2 tablespoons fresh tarragon
Â 2 tablespoons fresh parsley
Â Juice of 1/2 lemon

Directions

Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes.

Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.

When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.

Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.

Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.

Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.
glenda_al
16 years ago
Mini cheeseballs

Ingredients
8 ounces cream cheese spread (Chive & Onion flavor)
8 ounces mozzarella cheese, shredded
4 slices beef bacon, cooked & finely chopped
1/2 teaspoon italian seasoning
1/2 teaspoon garlic powder
1/2 cup walnuts, toasted & ground
Directions
1Mix cream cheese spread and mozzarella cheese until well blended. Stir in chopped bacon and seasoning.
2Shape mixture into 54 balls, 1 level tsp each. Roll in walnuts. Cover with plastic wrap.
3Refrigerate at least 2 hours before serving.

I'll Share my Recipes if you Share Yours-Fri.Mar.19

Comments (5)

Marilyn Sue

houstonmom_gw

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patches_02

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