Ice Cream Pie

This was a big hit.

Crust :

21 oreo cream-filled cookies

4 tbs melted butter

Preheat oven to 350 degrees

In a medium-sized bowl or a food processor, add the Oreo cookies and blend until the texture  is of coarse  crumbs. Add the melted butter and blend until well combined.

Place the ground crumb mixture into a 9 or 9 1/2 inch  pie pan and press onto the bottom and up the sides . Bake 5 - 7 minutes and then place in freezer while you make the filling.

Filling :

1 cup semisweet chocolate morsels

4 tbs. (1/2 stick unsalted butter)

1/4 cup heavy cream

2 tbs. light corn syrup

1 cup confectioners' sugar ( sifted)

1 tsp. vanilla extract

2 pints Ben and Jerry's coffee heath bar crunch ice cream ( or the ice cream of your choice)

In the top of a double boiler, combine chocolate, butter, cream and corn syrup. Set over ( but not touching) simmering water in the bottom pan until the chocolate is melted, stirring occasionally. ( you can also do this in a microwave safe bowl  - heating at 30 second intervals until melted; stir and combine)

Add the confectioners' sugar and vanilla to the chocolate mixture and mix well. Reserve 1/2 cup of the chocolate mixture for the top of the pie. Spread  the remaining mixture evenly in the bottom of the cookie crust. Refrigerate until well chilled, about 1 hour.

Let the  ice cream soften until it is spreadable but not runny. Mound it into the pie shell and spread evenly. Freeze until firm (  at least an hour or two).

Reheat the remaining chocolate mixture until it is spreadable and pour evenly over the top of the pie.

Return to freezer until firm.

The pie may need to stand at room temperature for a few minutes before it is soft enough to slice easily. Makes one 9-inch pie; serves 8.

Note: this can be made with any ice cream. You can sprinkle toffee,  other candy or even chopped chocolate-covered coffee beans on the first layer of chocolate and then use a plain ice cream. 

You could also use a shortcut with this :

Mushroom, Wine and Cheese Pasta

This is sinfully delicious. It tastes like fettuccini alfredo only better.

Cook pasta in a large pot of boiling salted water until al dente. While pasta is cooking melt butter and oil in a skillet over medium heat. Add mushrooms and cook until just colored about 5 min. Add garlic and cook 1 minute more. Add wine and simmer until reduced by about half . Stir in cream and simmer gently until just thickened- about 2 minutes. Drain pasta reserving about a 1/2 cup of the pasta water. Add the pasta to the sauce stir in about 1/2 cup of parmesan cheese. Add pasta water if necessary. Season with salt and pepper. Serve immediately with additional parmesan cheese.

1 pound dried fettuccini

2 tbs butter

1 tbs olive oil

1 clove of garlic minced

8 ounces cremini mushrooms, sliced

1/4 cup dry white wine

1/2 cup heavy cream

salt and freshly ground black pepper

 1/2 cup parmesan cheese, plus more to taste

adapted from a recipe by Eric Treuille

Ina Garten's Oatmeal Raisin Cookies

These are the perfect oatmeal raisin cookie. Chewy in the middle with crisp edges. Delicious.

Lots of healthy ingredients in this recipe too.

Ingredients
1 1/2 cups pecans ( toasted)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins
Directions
Preheat the oven to 350 degrees F.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

http://www.foodnetwork.com/raisin-pecan-and-oatmeal-cookies/video/index.html

Broccoli Mandarin Salad

This is one of those recipes that has been passed around for years. My mother gave me this recipe which she got from a friend.

Great for buffets or picnics. Everyone wants this recipe.

2 eggs
1/2 cup sugar
1 teaspoon cornstarch
1 teaspoon dry mustard
1/4 cup white wine vinegar
1/4 cup water
1/2 cup mayonnaise
4 cups fresh broccoli florets
1/2 cup raisins
8 slices bacon, cooked and chopped
2 cups mushrooms, sliced
10 ounces mandarin oranges, drained
1/2 red onion, sliced
Directions:


For the dressing, in a saucepan, whisk together eggs, sugar, cornstarch and dry mustard.

Add vinegar and water and cook slowly until it is thickened.

Remove from heat and stir in mayonnaise.

Cool.

Marinate broccoli in dressing for several hours.

Add remaining ingredients and toss well.

Chocolate Delight, Chocolate Majesty or Chocolate Sin

This is an old southern desert made with a pecan shortbread crust. It's  is easy to make and kids of all ages love it.

4 Layers:

 Layer 1 --- Combine 1 cup of all purpose flour, 1/2 cup softened butter and 1 cup of chopped pecans.

Press into the bottom of a 13 by 9 inch dish and bake at 325 degrees for 25 minutes. Cool completely.

Layer 2 --- Mix 8 ounces of cream cheese and 1 cup of powdered sugar with an electric mixer until smooth. Fold in 8 ounces of Cool Whip until combined. Spread mixture on the crust.

Layer 2 --- Mix 2 boxes ( approximately 4 oz each ) of chocolate pudding with 3 cups of milk until thick. Spread on the cream cheese layer.

Layer 4 ---Spread remaining 8 ounces of cool whip onto chocolate layer and then sprinkle with 1/4 cup chopped pecans

Grilled Pork Chops with Sautéed Apples, Onion Rings and Mustard Greens

I watched Elizabeth Falkner on "The Best Thing I Ever Made - Grilled". Her recipe was Grilled Pork Chops with Sautéed Apples, Onion Rings and Mustard Greens. I have to admit that I am not a big pork chops fan because  unless you brine the chops they always seem to be tough. So when I watched her recipe and she swore you could get the same effect as a brined chop with a nice dry rub I had to try her method. A bone in chop with applesauce is wonderfully delicious if done right.

The verdict - Love this dish. However be warned knowing how to make onion rings that taste like this is dangerous to your waistline ....omg who knew you could make these at home !  I will be making this recipe again very soon.

These chops would also be delicious with the apples Tyler Florence makes with his double thick pork chops.

Ingredients
Chops:
3 teaspoons salt
1 teaspoon fennel seeds
1 teaspoon black peppercorns
1 teaspoon pimenton
4 whole cloves
1 teaspoon light brown sugar
3 bone-in center-cut pork chops (10 to 12 ounces each)
Sauteed Apples:
2 tablespoons sugar
1 teaspoon lemon juice
1 Granny Smith apple, cored and sliced into 1/4-inch-thick slices
1 whole star anise
1 tablespoon unsalted butter
2 tablespoons brandy
Salt
Onion Rings:
2 cups canola oil, for frying
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt, plus more as needed
A few grinds of black pepper
1/2 cup buttermilk
1 large yellow onion, sliced into 1/2-inch rings and separated
Mustard greens, for serving
To cook the pork chops: Grind all the spices together with the sugar and rub all over the pork chops. Set aside for 30 minutes to an hour at room temperature.

Preheat the grill on high or heat a cast-iron skillet over medium-high heat on the stovetop and preheat the oven to 375 degrees (Add 1 tablespoon olive oil to the pan if cooking in cast iron).

Cook the pork on one side for 4 to 5 minutes on the grill or in cast iron. Flip over and cook for another 4 to 5 minutes on the grill; if cooking in cast iron, flip the chop and transfer to the oven for 4 to 5 minutes. Set aside to rest for 5 minutes.

To cook the sauteed apples: In a medium sauté pan over medium-high heat, combine the sugar, 1 tablespoon water and a drop of lemon juice. Cook until sugar caramelizes to golden brown. Turn off the heat and add the apple slices and star anise. Return the pan to medium-high heat, stir in the butter and remaining lemon juice. Sauté, stirring, for 2 minutes, adding the brandy in the last minute of cooking with a pinch of salt. Simmer briefly to burn off the alcohol and thicken the caramel. Set aside.

To cook the onion rings: Bring the canola oil to 360 degrees F in a large pot. Combine the flour, cornstarch, salt and pepper in a bowl. Pour the buttermilk into a shallow dish or bowl. Dip the onion rings in the flour mixture to dredge, shaking off any excess. Dip in the buttermilk to coat, and then back into the flour mixture. Shake off any excess flour. Working in batches, fry the rings until light golden brown, 5 to 7 minutes. Drain on paper towels and sprinkle with salt.

Serve the pork chops with the sauteed apples, onion rings and mustard greens.

Berry Cookie Cobbler

I'm not a big Sandra Lee follower but I discovered this recipe of hers years ago. Its easy and delicious.

Ingredients

• 2 bags  (12 ounces each) frozen mixed berries, thawed
• 1 container (21-ounce) apple pie filling
• 1/3 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 1 roll (18-ounce) prepared sugar cookie dough
• Vanilla ice cream 

Directions

Preheat oven to 350 degrees

In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.