Brownie for Ice Cream Sandwiches

Brownie for Ice Cream Sandwiches

tasteofhome.com

12-15 Servings

Prep: 10 min. Bake: 10 min. + cooling

10 10 20

Ingredients

• 1/2 cup butter, cubed
• 4 ounces semisweet chocolate, chopped
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt

Directions

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture.
• Pour into a parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-12 minutes or until center is set (do not overbake). Cool completely on a wire rack. Invert brownie onto a work surface and remove parchment paper.
• Prepare according to recipe directions for Candy Bar Ice Cream Sandwiches, Banana Split Ice Cream Sandwiches, Raspberry-Orange Ice Cream Sandwiches, S'more Ice Cream Sandwiches, Caramel-Coffee Ice Cream Sandwiches and Double Peanut Butter Ice Cream Sandwiches (recipes also in Recipe Finder). Yield: enough to make 12-15 ice cream sandwiches.

Candy Bar Ice Cream Sandwiches

Candy Bar Ice Cream Sandwiches

tasteofhome.com

Ingredients

• Brownie for Ice Cream Sandwiches
• 4 cups Snickers ice cream, softened
• 1 bottle (7-1/4 ounces) chocolate hard-shell ice cream topping

Directions

• Prepare, bake and cool Brownie for Ice Cream Sandwiches according to recipe directions. Cut brownie in half widthwise. Spread ice cream over one brownie half. Turn over remaining brownie half; place over ice cream. Cover and freeze for 2 hours or until firm.
• Cut into bars, squares or desired shapes. Drizzle with ice cream topping; let stand for 1-2 minutes or until topping is set. Wrap in plastic wrap. Freeze until serving. Yield: 12-15 servings

CHERRY NUT EASTER EGGS

CHERRY NUT EASTER EGGS

1/2 cup milk

1/2 stick butter or margarine

2 (3 ounce) packages vanilla pudding and filling (not instant)

1 (9 ounce) jar maraschino cherries

1 cup finely chopped pecans or walnuts

1 to 2 pounds confectioner's sugar

1 pound chocolate; melted

Cut cherries in half, and drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick.

Remove from stove and add cherries, nuts and enough sugar to make a thick consistency.

Form the mixture into 8 to 10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet. Chill several hours until firm. 

Melt chocolate being careful not to scorch it. Frost egg with melted chocolate.

Decorate with butter cream icing.

COCONUT EASTER EGGS

COCONUT EASTER EGGS

8 ounces cream cheese -- softened

1 tablespoon butter -- softened

4 cups powdered sugar

1 cup coconut flakes

2 cups semisweet chocolate chips

1 tablespoon shortening

Combine the cream cheese and butter until smooth. Add powdered sugar and coconut, stir until completely mixed. Refrigerate dough for 1 1/2 hours or until easy to handle.

Using hands dusted with powdered sugar, mold dough into small egg shapes.

Place on a baking sheet lined with waxed paper. Freeze for two hours or until firm.

Melt together the chocolate chips and shortening; let cool slightly. Dip eggs into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. 

Store in the refrigerator.

Tuna Wiggle

Tuna Wiggle

1 can cream of mushroom soup
1 can tuna fish (drained)
1 small can mushrooms, chopped and drained (optional)
1 2 lb. bag egg noodles 

Cook egg noodles as usual.

Drain and return to stove. 

Mix in soup, tuna fish, and mushrooms. 

Cook over high heat until hot. 

Remove and serve. 

Chipotle Chicken Stew

Chipotle Chicken Stew

Ingredients

Cooking spray
3 pounds skinned, boned chicken breast, cut into bite-size pieces
1 tablespoon olive oil
3 cups chopped onion
6 garlic cloves, minced
2 cups (1-inch) cubed peeled red potato (about 1 pound)
1 1/2 cups (1-inch-thick) slices carrot
1/4 cup tomato paste
1 1/2 teaspoons ground cumin
3 (16-ounce) cans fat-free, less-sodium chicken broth
3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
3 drained canned chipotle chiles in adobo sauce, finely chopped
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Directions

Place a large Dutch oven coated with cooking spray over medium-high heat.

Add the chicken; sauté 7 minutes or until browned. Remove chicken from pan; keep warm.

Add oil to pan. Add onion; sauté 7 minutes or until lightly browned.

Add garlic; sauté 1 minute.

Add potato and the next 6 ingredients (potato through chiles); bring to a boil.

Reduce heat, and simmer for 25 minutes or until vegetables are tender. Add chicken and salt; cover and cook for 10 minutes.

Stir in cilantro.

Mexican Pork

Mexican Pork

1 lb pork boneless loin roast Cut into 1”      pieces

1 (20 oz) jar salsa

1 (4 oz) can green chilies, drained

1 (15 oz) canned black beans, Rinsed and        drained

1 c. Monterey Jack cheese

Mix pork, salsa, and chilies in 3 ½ to 4 quart slow cooker. 

Cover and cook on low heat 6-8 hours or until pork is tender. 

Stir in beans.  

Cover and cook 5 mins or until hot.  

Sprinkle with cheese.

Mexi-Beef and Noodle Skillet Supper

Mexi-Beef and Noodle Skillet Supper

1 lb extra lean ground beef
2 cups uncooked medium egg noodles
1 11 oz can whole kernel corn, drained
1 cup sliced green onions
1 cup water
1/2 cup thick and chunky salsa
1 8oz can tomato sauce
Shredded taco cheese

In a large skillet, brown beef and drain.  Stir in all remaining
ingredients (except shredded cheddar) and bring to boil.  Reduce
heat to simmer and cover.  Simmer for 10-12 minutes until noodles
reach your desired doneness while stirring occasionally. Top with the shredded cheddar just before serving.



Makes 4 12 oz servings.

A Different Carrot Raisin Salad

A Different Carrot Raisin Salad  

3 large carrots, shredded
1 cup raisins
1 cup walnuts
1/4 cup finely chopped celery
2 tablespoons shredded coconut 1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon cider vinegar
1/2 teaspoon white sugar
1/4 teaspoon salt 

In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. 

Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. 

Stir dressing into carrot mixture. 

Chill a few hours before serving 

Cream-Filled Strawberries

Cream-Filled Strawberries

18 large fresh strawberries
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 cups reduced-fat whipped topping
1/4 teaspoon almond extract

Remove stems from strawberries; cut a deep X in the top of each berry. Spread berries apart.
In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping and almond extract. Pipe or spoon about 5 teaspoons into each berry. Chill until serving. Yield: 18 strawberries.

Nutritional Analysis: One filled strawberry equals 36 calories, 1 g fat (1 g saturated fat), 0.55 mg cholesterol, 73 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 fruit.

Originally published as Cream-Filled Strawberries in Light & Tasty June/July 2001, p60

~*Piper*~
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STRAWBERRY MUFFINS

  STRAWBERRY MUFFINS

4 medium eggs, beaten.
3 cups of all-purpose flour.
2 ½ cups of fresh strawberries, rinsed, hulled and sliced.
2 cups of sugar.
1 ½ cups of chopped walnuts.
1 cup of vegetable oil.
1 tablespoon of cinnamon.
1 teaspoon of baking soda.
1 teaspoon of salt.

Instructions:

Preheat your oven to 400°F (210°C).

Lightly coat full-size muffin tins with non-stick cooking spray.

In a suitably sized bowl, combine the flour, sugar, cinnamon, baking soda, and salt.

In a another bowl, combine the eggs, strawberries and the vegetable oil.

Mix the contents of the two bowls together.

Gently fold in the chopped walnuts.

Fill the muffin tins about two-thirds full and bake for 15 minutes.

Allow to cool.

Mexican-Style Hash Brown Casserole

Mexican-Style Hash Brown Casserole

6 to 8 frozen hash brown patties
1 cup cooked meat of choice, chopped or sliced thinly
1/2 to 1 cup onions, minced
1 cup shredded Cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
1 cup salsa (or more if desired)

Place patties in a lightly sprayed baking dish. 

Top with cooked meat, minced onion, and cheese. 

Spoon the mushroom soup over top. 

Cover with salsa and bake at 350 degrees F for about 40 minutes or until potatoes are tender.
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