I'll Share My Recipe if you Share Yours August 15

15 years ago

Easy Ice-Cream Cake

1 cup heavy cream

2 tablespoons confectioners' sugar

6 ice cream sandwiches (3.5 ounces each)

1/2 cup chocolate chips, chopped

Line an 8 1/2 x 4 1/4 inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.

In a large bowl, beat the cream and sugar until stiff peaks form.

In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream.

Repeat with the remaining sandwiches and whipped cream. Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.

Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and serve.

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Comments (3)

Marilyn Sue
15 years ago
TOMATO DUMPLINGS

2 qts. tomato juice
2 tsp. chopped onion
1/2 c. sugar
Dumplings:
1 egg
1/4 c. water
Pinch salt
1/4 tsp. baking powder
3/4 to 1 c. flour
Bring tomato juice, onion and sugar to a boil. Mix dumpling mixture together to form a ball of dough. Roll out on floured surface and cut into strips about 1 1/2 inches wide and 2 inches long. Drop in boiling juice. Cook about 20 minutes.

I think growing up we probably had this once a week, but my Mother used home canned tomatoes instead of the tomato juice.

Sue
patti43
15 years ago
I found this recipe to try with our leftover salmon.

LEFTOVER SALMON SALAD (Kaylyn's Kitchen)

6-8 oz. leftover cooked salmon (you could also use one can of salmon)
1 cup celery, cut into 1/4 inch slices
1/4 cup sliced green onion
2 T chopped fresh dill

Dressing:
2 T fat free Greek yogurt
2 T mayo or light mayo (do not use fat free)
2-3 tsp. fresh lemon juice
1/2 tsp. celery seed
1/2 tsp. salt

Gently break apart cooked salmon filet with a fork and place in a bowl. Add sliced celery, sliced green onions, and finely chopped dill and gently combine.

Mix together dressing ingredients in smaller bowl, then gently fold into salad, being careful not to over-mix. Salad should be chunky. Chill 30 minutes or up to a few hours. Serve slightly cold. This would probably keep overnight in the fridge. Serves 1 or 2
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luckygardnr
15 years ago
This one's for Glenda! LOL!

Chocolate Covered Peanut Butter Pie
Recipe Courtesy of Emeril Lagasse

Total Time: 4 hr 40 min

Ingredients

1 1/2 cups crushed chocolate cookies
1 cup peanut butter, in all
1/4 pound cream cheese
3/4 cup powdered sugar
2 tablespoons milk
2 tablespoons chopped peanuts
2 3/4 cups heavy cream, in all
6 ounces semi-sweet chocolate, chopped

Directions

Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press into a 9-inch spring form pan. Bake the crust for 8 to 10 minutes. In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set. In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted.

Remove from the heat and cool for 2 minutes, stirring constantly. Remove the pie from the spring form pan and place on a wire rack over a baking sheet lined with parchment paper. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or until the chocolate coating is set.

I'll Share My Recipe if you Share Yours August 15

Comments (3)

Marilyn Sue

patti43

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luckygardnr

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