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.

Tomato Feta Pasta Salad- Ina Garten

This is my go to pasta recipe for summer. Ina Garten never disappoints.

·         1/2 pound fusilli (spirals) pasta

·         kosher salt

·         Good olive oil

·         1 pound ripe tomatoes, medium-diced

·         3/4 cup good black olives, such as kalamata, pitted and diced

·         1 pound good feta cheese,  medium-diced

·         6 sun dried tomatoes in oil, drained and chopped

·          

For the dressing:

·         5 sun-dried tomatoes in oil, drained

·         2 tablespoons red wine vinegar

·         6 tablespoons good olive oil

·         1 garlic clove , diced

·         1 teaspoon capers, drained

·         1 teaspoon kosher salt

·         3/4 teaspoon freshly ground black pepper

·          

·         1 cup freshly grated Parmesan

·         1 cup packed flat leaf parsley, chopped

Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

Mocha Ice Cream Cake

·        

( very frozen)

·         26 chocolate wafer cookies (about 6 ounces), broken into pieces

·         3 tablespoons unsalted butter, melted

·         2 quarts coffee ice cream, slightly softened

·         1/3 cup chocolate-covered coffee beans

·         2 1/4 cups chilled whipping cream

·         1/2 teaspoon vanilla extract

·         1 cup plus 2 tablespoons powdered sugar

·         1/2 cup plus 1 tablespoon unsweetened cocoa powder

Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.

Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.

Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.

I doubled the cookie crust on this. Perfect for the hot weather and easy to make.