Ice Cream Sandwiches

Every other Tuesday we have Activity Days that I am in charge of bringing the treats for. I was going to just buy ice cream sandwiches....and then I decided to just make them because that would be cheaper than buying 2 boxes from the store. They were pretty easy and really good. The most time-intensive part was making the chocolate cookies. This chocolate cookie recipe is very good and I would use it for other things other than just ice cream sandwiches. The cookies turned out soft and moist, but sturdy enough to support the ice cream in the middle-a perfect combo!

The only thing I would do different is put more ice cream in the middle. The cookies are kind of overpowering if you don't have enough ice cream in them. After all, they are ICE CREAM sandwiches. Also, make sure to double the recipe if making more than a few for the family.


Ice Cream Sandwiches

Chocolate Cookies:
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar
1/4 cup white granulated sugar

1 large egg
1 teaspoon pure vanilla extract

1 cup all purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt

1 1/2 cups white chocolate chips or coarsely chopped white chocolate (optional)

Ice Cream (Vanilla, Maple Pecan, Strawberry or your favorite flavor) (Homemade or Store Bought)


Ice Cream Sandwiches:

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

2. In bowl of electric mixer, cream the butter and sugars until light and fluffy (2-3 minutes).

3. Add the egg and vanilla extract and beat until incorporated.

4. First sift together the cocoa powder, flour, baking powder, baking soda, and salt and then add to the butter and egg mixture. Mix just until incorporated. (I didn't sift, I just dumped them in and mixed and they turned out fine).

5. Fold in the the white chocolate chips or chunks. (I didn't add these).

6. Drop the batter onto the prepared baking sheet, using either a 1 1/2 - 2 inch (4-5 cm) ice cream scoop or with a rounded tablespoon. Flatten the rounded mounds of dough slightly with your hands. (I put the dough in the fridge for awhile so they would be firmer and easier to roll into balls.)

7. Bake for approximately 8 - 10 minutes (I baked them 12 minutes) or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before removing the cookies to a wire rack to cool completely.

Makes about 20 - 4 inch (10 cm) cookies. I doubled recipe to get the amount shown above! I wanted bigger cookies, so make sure you take that into account when making this recipe.

For Ice Cream Sandwiches: Take two chocolate cookies and place a scoop of your favorite ice cream between the two cookies. Gently press together and serve. (If not serving right away, put them into the freezer on a cookie sheet. They also don't travel very well so think about that when making these).

Recipe Source : here

Thai Shrimp Bisque

I have substituted cubed, cooked chicken for the shrimp sometimes OR use both shrimp and chicken to make the dish go further.  Also, in my opinion, using regular coconut milk tastes better than using light, but either one works fine. Make sure to use fresh ginger. Dried ginger works in a pinch, but you won't get that Thai flavor that makes this dish so good. Serve the bisque over hot rice and it is so yummy! Enjoy!


Thai Shrimp Bisque
Sara Redd

From start to finish: 45 minutes

INGREDIENTS:

2 C brown rice, prepare as usual and keep warm
1 lb uncooked, tail-on medium shrimp

1 TBS vegetable oil
¼ C sliced green onions OR regular onion, chopped
1 inch piece peeled and grated fresh ginger
2 garlic cloves, pressed

2 TBS cornstarch
1 TBS sugar
2 TBS Hoisin sauce (found in Asian section of grocery)
1 tsp salt
1 TBS tomato paste
1 tsp curry powder (to preferred taste)
dash of cayenne pepper (optional, can be slightly spicy already from the ginger)

2 C chicken broth
1 can lite coconut milk (or regular)
fresh lime juice, to taste

8 oz sliced mushrooms (or less if desired)
1 can plain diced tomatoes, drained (or 1 C diced fresh tomatoes)
2 TBS snipped cilantro



DIRECTIONS:

1. Clean and remove tails from shrimp, set aside.
2. Heat oil in a medium pot. Add onions, ginger and garlic; cook and stir 2-3 minutes.
3. Stir in cornstarch, sugar, Hoisin sauce, salt, tomato paste, curry and cayenne.
4. Gradually add broth, coconut milk and lime juice. Bring to a boil.
5. Add mushrooms. Simmer 3-4 minutes.
6. Add shrimp and tomatoes; simmer 3-4 more minutes until shrimp turns pink and is cooked through.
7. Ladle into soup bowls; top with hot cooked rice and snipped cilantro.


Photo Source: here

Broccoli Salad

Ingredients
1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup cherry tomatoes, halved (I just chopped a regular tomato)
1/2 cup raisins, optional
4 ounces sharp Cheddar, cut into very small chunks (optional)
1/4 C sunflower seeds or slivered almonds

Dressing:
1/2 cup mayonnaise
1 tablespoons white vinegar
1/8 cup sugar
Salt and freshly ground black pepper to taste

Directions
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently. Add nuts just before serving to prevent sogginess.

Recipe Source: The Food Network
Photo Source: here

Beef Stroganof

Beef Stroganof

INGREDIENTS:

Ground beef or ground turkey
1 can drained mushrooms or ½ C fresh mushrooms, sliced
1/3 C chopped onion

1 can cream of mushroom soup
14 oz beef broth
3 TBS cornstarch (mixed into the beef broth)
½-1C sour cream
½-3/4 tsp thyme
¼ tsp garlic powder
¼ tsp salt

egg wide noodles
frozen carrots and beans or peas

DIRECTIONS:

1. Fry ground beef or turkey in large saucepan until juices run clear.

2. Add mushrooms and onions and sauté for about 2 minutes or until desired doneness.

3. Add all other ingredients and simmer until thick and bubbly.

4. Boil noodles and add frozen carrots and beans the last 2 minutes to boiling water. Drain.

5. Place noodles and veggies on plate and add 1 cup of stroganoff to plate.

Photo Source: The Food Network

Granola Bars

So EXCITED!! Finally, a granola recipe that is yummy, relatively healthy and pretty easy. I've tried to make granola bars before and these are the best recipe that I've tried. Its a great snack to send off with the kids or husband with their lunches. For those of you who know me, I love it when I make something from scratch and it turns out better than something you buy at the store. My husband said these are definetly better than the Quaker granola bars. Nature Valley has some rockin' granola bars too....and it might be a close call but I still think I'd definetly pick this over anything at the store because it tastes so much fresher. It also doesn't have a zillion preservatives in it. Enjoy!

Oh, and I gotta do a plug for our ward. I got the recipe from the Enrichment group Self-Reliant Sisters. Check out the blog: http://www.selfreliantsisters.blogspot.com/

Granola Bars

by Alton Brown, (edited by Melanie Redd)

2 C old-fashioned rolled oats
1/2 C raw sunflower seeds(I prefer the roasted ones, then you don't have to roast them yourself)
1 C sliced almonds
1/2 C wheat germ
1/2 C honey
1/4 C packed dark brown sugar
1/3 C unsalted butter, plus extra for pan
2 tsp vanilla extract
1/2 tsp salt
1 to 2 C chopped dried fruit, any combination of apricots, cherries or blueberries

Butter a 9 by 9-inch glass baking dish and set aside. (I used a 9X13" pan and they turned out just the right thickness in my opinion. A 9X9 turns out pretty thick).

Preheat the oven to 350 degrees F. Spread the oats, sunflower seeds (only roast sunflower seeds if using raw), and sliced almonds onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

DO NOT SKIMP ON THESE INGREDIENTS! Believe me, I've tried. If you cut out the brown sugar, they don't stick together as well and they aren't as soft. I'll let you know if I figure something out because I don't like them so sweet.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, wheat germ and stir to combine. Turn mixture out into the prepared baking dish and press down firmly, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes.

Remove from the oven and allow to cool. Cut into squares and store in an airtight container for up to a week. *Hint*Cut bars while they are relatively still warm, but leave them in the pan. Then when completely cooled, remove from pan and put into a gallon sized ziplock baggie. If you wait until they are COMPLETELY COOLED to cut them, they are really difficult to cut. Trust me :) Also, don't plan on serving them warm. They will fall a part on ya.

Cranberry Mustard Chicken/Pork Tenderloin

You can use this recipe for either chicken or pork. The above picture is with chicken. I got the recipe from my sister-in-law Heather. Check out my family's recipe blog at reddhotrecipes.blogspot.com

Here is what Heather said about using Pork:
I used a pork boneless loin roast and it turned out so tender and juicy. It was so easy to put together and everyone really liked it. An easy sunday dish.

1-16 oz. can whole cranberry sauce
1/3 cup dijon mustard (I only had dijon mustard dressing, so I used less than 1/4 C because the flavor is so strong)
1/2 cup brown sugar
juice of 1 lemon
1 TBSP salt
2- 1 lbs. pork loin roasts
mix all ingredients except pork roasts together in a medium bowl. place roast into a crock pot, pour cranberry mix over the the roasts. cook on high for 1 hour. turn down to low & cook an additional 4 hours. let cool 10 minutes before cutting. Yummy served over rice and with green salad.,

White Bean Soup with Tomatoes

White Bean Soup with Tomatoes

2 cans (19 oz) Great Northern white beans, drained and rinsed
1 can chopped Italian tomatoes
2 c chicken broth
2 cloves garlic, crushed
1 tsp dried basil leaves
salt to taste

Mix all ingredients in a soup pot. Heat for 10 minutes or several hours on low in crock-pot. Serve with PARMESAN CHEESE. Also great served with garlic bread and green salad.

Recipe Source: Linda N.
Photo Source: Once Upon a Cutting Board