Thursday, July 26, 2012

Ice Cream Sandwich Cake

A co-worker recently reminded me of this yummy treat.  My family loves ice cream  so I knew this Ice Cream Sandwich Cake would be a huge hit.  We were in Texas and my brother was frying fish for us.  This is a favorite meal - not healthy but a favorite.  We had fried fish and shrimp, french fries, hush puppies and cole slaw - a wonderful Fish Fry.  Rob is an amazing cook!  We didn't need dessert after this big meal but  that doesn't usually stop us.

I love this Ice Cream Sandwich Cake because you can be so creative.  We just layered ice cream sandwiches ( we did 32 minis - 16 on each layer), small amount of Cool Whip, Hershey's chocolate syrup, Heath chocolate/toffee pieces with some toasted pecans on the very top.  You could add caramel sauce or use Oreo pieces, or Peanut butter cups or chopped Butterfingers and chopped peanuts.  This dessert took us about 10 minutes to assemble AND it can be made in advance AND it tastes yummy - what more could you ask for!

        Ice Cream Sandwich Cake

Layer items in a 9 x 13 pan and refreeze until ready to serve.

Ice Cream Sandwiches
Cool Whip - thin layer
Hershey's Chocolate syrup
Heath Chocolate/Toffee Pieces
Toasted Pecans

Sunday, July 15, 2012

Heavenly Brownies

We love brownies at our house - actually we love all sugar but brownies are a favorite.  My neighbor in Houston, Kendra, was a great cook.  She shared this recipe with me and it is always a hit.  I think it might have to do with the two sticks of butter... of course, the pecans.  This will become one of your favorite recipes - almost always have the ingredients on hand to whip up for guests!

Heavenly Brownies

Mix at low speed:

4 eggs
2 cups sugar
3 heaping Tbsp cocoa
1 1/2 cups flour
1/2 tsp salt
1 tsp vanilla


2 sticks melted butter
1 cup chopped pecans.

Pour into a  greased 9 x 13 pan.  Bake at 350 for 23-25 minutes.  ENJOY!!

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Tuesday, July 10, 2012

Spicy Pecan and Feta Cheese Salad

This is an amazing salad recipe.  I made it for a 4th of July party and we loved it.  My hubby and I loved it so much, we had it the next night with grilled chicken on top.  The recipe calls for blue cheese but I am not a huge fan so I used feta cheese.  It is the perfect combination of sweet, tart and spicy.

I got this recipe from my friend Pam a few years back - not sure where she got it.  The Spicy Pecan part of this recipe is heavenly.  I made about 3 cups of Spicy Pecans and we are still enjoying them.  I think they would be great to have around to put on any salad or they would make a yummy Christmas gift - all packaged up nicely.  Please try the pecans - you won't regret it!

One last thing, the vinaigrette calls for onion juice.  I had no idea so of course, I GOOGLED it.  It said I could find onion juice in some stores or puree some onions.  I remember I had some chopped vidalia onions in the freezer.  I thawed them, snipped the corner of the ziploc bag and guess what - I had onion juice.  You could probably leave it out but I didn't want to chance it!

(not at great picture - taken quickly at party before eating :)

Spicy Pecan and Feta Cheese Green Salad


2/3 cup sugar
1 tsp dry mustard
1 tsp salt
2/3 cup white vinegar
3 Tbsp apple cider vinegar
4 1/2 tsp onion juice
2 Tbsp Worcestershire sauce
1 cup vegetable oil

Combine sugar, dry mustard, salt and vinegars.  Stir til sugar is dissolved.  Whisk in onion juice and Worcestershire.  Add oil slowly, whisking until blended.


4 cups mixed greens
2 green onions, chopped
4 oz. feta cheese, crumbled (or favorite bleu cheese)
1 Granny Smith apple, cored, seeded and chopped
1/4 cup coarsely chopped Spicy Pecans (or more to taste)

Spicy Pecans

2 large egg whites
1 1/2 tsp salt
3/4 cup sugar
2 tsp Worcestershire sauce
2 tsp Hungarian paprika or more to taste(I used regular old paprika)
1 1/2 tsp cayenne pepper
4 1/2 cups pecan halves
6 Tbsp unsalted butter, melted and cooled

Preheat oven to 325.  Beat egg whites with salt to foamy.  Add sugar, worcestershire, paprika and cayenne. Fold in pecan and melted butter.  Spread evenly on a baking sheet .  Bake 25- 30 minutes, stirring every 10 minutes - making sure not to burn.  Remove from oven and cool.  Store in an airtight container.

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Friday, July 6, 2012

Marble Squares

This recipe is from my friend - Tammy!  Tammy is a lunch buddy, a scrapbooking friend, etc.  Tammy doesn't love to cook but this is one of her "go-to" recipes, and we all love it at my house.  I had all of the ingredients on hand so I made it for the 4th of July.  I think you will add it to your "Go-To" recipes!


1  8 oz pkg cream cheese, softened
1/3 cup sugar
1 egg

Combine softened cream cheese with sugar until well mixed.  Add egg and blend well.

1/2 cup margarine (I used butter)
3/4 cup water
1 1/2 squares unsweetened chocolate
2 cups flour
2 cups sugar
2 eggs
1/2 cup sour cream (all I had was light)
1 tsp baking soda
1/2 tsp salt
6 oz pkg semi sweet chocolate chips

Combine margarine, water and chocolate squares in a saucepan.  Bring to a boil.  Remove from heat.  Stir in combined flour and sugar.  Add eggs, sour cream, soda and salt.  Mix well.

Pour into greased and floured 15 1/3 x 10 1/2 jelly roll pan.  Spoon cheese mixture over chocolate batter.  Cut through batter with a knife several times for marble effect.  Sprinkle with chocolate chips.  Bake at 350 for 25-30 minutes or until wooden pick inserted in center comes out clean.

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Monday, July 2, 2012

Lemon Ceasar Grilled Chicken

As I mentioned in my last post - we love to grill in the summer.  My crazy friend Kathy gave me this yummy marinade.  She said it was their favorite and we loved it too.  I made it recently with the BLT and Avocado Pasta Salad.

Kathy is an amazing photographer.  She took Annie's senior pictures and will also take Jenna's.  If you live in Omaha and need a photographer - visit Kathy Johnson Portraits.

Okay - back to food!  Try this yummy marinade this weekend when you are grilling out.  AND - try Lemon-Basil Chicken - another one of our favorites!

Lemon Ceasar Grilled Chicken

1/2 cup lemon juice
1/3 cup vegetable oil
1/4 cup grated Parmesan Cheese
2 Tbsp. Dijon Style Mustard
1/2 tsp salt
1/4 tsp pepper
1 lb. boneless skinless chicken - pounded with a rolling pin between 2 pcs wax paper for even cooking

Combine ingredients (except chicken) in a bowl.  Put chicken in a ziploc bag - pour over marinade reserving 1/4 cup for basting.  Grill and enjoy!

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