Ice Cream Cooke Pie

Oh Betty, you know how to make life sweet.  Check out this recipe:


2        pints mint chocolate chip ice cream, slightly softened
1        package (6 ounces) ready-to-use chocolate-flavored pie crust
1 1/4  cups crushed chocolate-covered mint cookies
1        cup chocolate fudge topping


Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.


Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.


Variation: S’mores Ice-Cream Pie!
Put a spin on this ice-cream pie by using a graham cracker crust, chocolate ice cream and chocolate-coated marshmallow cookies.


*Is your ice cream too hard to scoop? Soften it in a flash by heating it in the microwave on Low for about 20 seconds.

Nutrition Information:
1 Serving: Calories 345 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 8 g); Cholesterol 30 mg; Sodium 200 mg; Total Carbohydrate 38 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 10 %; Iron 6 % Exchanges: 
*Percent Daily Values are based on a 2,000 calorie diet.

Tropical Fluff Salad

1 (8 oz) tub of whipped topping, thawed

1 ½ - 16 oz containers of cottage cheese

1 can crushed pineapple, drained

1 small (3 oz) package Tropical Fusion Jell-o *

Fold together in a bowl, refrigerate a few hours or overnight - this allows the Jello to dissolve and flavors to blend. 

* This salad is good with a variety of other flavors, including pineapple or lime.

Teriyaki Chicken

½ cup soy sauce
1 ½ tsp ginger
4 Tbs brown sugar
3 Tbs honey
2 tsp oil
1 clove garlic
2-3 lbs raw chicken, cut up

Mix ingredients and add chicken. Marinate in refrigerator-the longer the tastier! Cook on grill or in frying pan.

Special Dietary Needs

I have more and more friends and family members discovering they have Celiac disease, lactose intolerance, egg allergies, etc.  I have done lots of searches for specialty recipes I can take to get-togethers that will be safe for everyone to eat.   I will use this post as a place to collect links to good recipes & resources.  Please, let me know of any good sites I am missing.


http://www.gicare.com/diets/gluten-free.aspx has a great list of things that do, may, and do not contain gluten.

Sloppy Joes

{This recipe is a work in progress. It is good as is, but I am always tweaking things for more oomph. let me know if you make it, I love suggestions}


1 lb beef
1/2 large onion, chopped
1/2-1 tsp minced garlic - to taste
1 can tomato sauce
1/3 cup ketchup
2 Tbsp brown sugar
1 1/2 tsp worcestershire sauce
1/2 tsp season salt

optional:
1/2 cup water
3 Tbs quick cook oatmeal
(I am going to try a new filler next time I make this recipe, using 1-3 cups finely shredded cabbage. Inspired by this recipe, which received RAVE reviews. )

Brown beef. Add onions and garlic to pan and saute until translucent
Mix in remaining ingredients and simmer for 30 minutes. Serve on buns and enjoy.

Shortcut Bread Bowls

Frozen loaf bread dough- Place in sprayed cake or bread pan cover with sprayed saran wrap, place in fridge overnight, or thaw according to package directions.
 

Cut loaf into halves. (Thirds for smaller bowls.) Form  into balls by tucking under the cut edges. Place on sprayed baking pan. Baste with 1 egg, beaten with 1 Tbsp water. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350 for 25 minutes, or until golden brown. Once cool, slice top and remove the soft center.  Great for serving soups & dips.

Banana Oatmeal Chocolate Chip Cookies

Cream together:
   1 cup sugar
   3/4 cup margarine
Add
   1 egg and blend well

Mix dry ingredients in separate bowl:
   2 cups flour
   1 tsp salt
   1/2 tsp baking soda
   1/4 tsp nutmeg
   3/4 tsp cinnamon

Mash bananas with a fork to make 1 cup mashed bananas.

Alternately blend dry mix and bananas into cream mixture.  When done, fold in
   6 oz chocolate chips (1/2 a regular bag) and
   1 3/4 cups quick-cooking oatmeal

Drop by teaspoonfuls on lightly greased cookie sheet

Bake at 350 for 12-15 minutes. Edges should be light brown.

Eat one from each batch as you remove them to cooling rack. Hide a few to eat for breakfast tomorrow.