Let's Celebrate Ice Cream Sandwich Day...and a Blue Ribbon too!

It's officially....

ICE CREAM SANDWICH DAY

(click on link above to view recipe to make your own ice cream sammies)

And because it is, I decided it was an appropriate day to share another fun summer dessert!

This is another Easy Peasy recipe...only 3 ingredients!!  Four if you want.

I'm not a huge fan of ice cream...I like having something to bite into, so I've always favored ice cream sandwiches.

A few years ago, another culinary friend Sandy (who has exposed me to MANY wonderful recipes!) made this sweet treat, and the rest is history!

it's something I love to make ahead and keep on hand for unexpected company.

Did you know they're making all kinds of ice cream sandwiches these days?  I was intrigued with these...half chocolate and half vanilla...the ice cream part and the sandwich part also.

(I cheated and made only half the recipe=)

And after I'd purchased these vanilla/choc combos, I saw some that are part chocolate/vanilla/caramel.

I LOVE the options!

Watch out - it goes quickly!

GOING...GOING...GONE! 

ICE CREAM SANDWICH DESSERT

(From The Better Baker)

1 - 12 count box ice cream sandwiches, not mini

1 (12 ozs) tub frozen whipped topping, thawed

1 - 2 c. crushed candies - whoppers, heath bars, peanut butter cups, butterfingers (I used whoppers)

1 - (11 ozs) jar caramel, butterscotch or fudge ice cream topping, optional

Place 11 ice cream sandwiches in bottom of 9" X 13" X 2" dish. (You will cut one - or two - depending on size of pan - in half to fit evenly). Blend whipped topping and candies together; spread over top.  (Or just sprinkle the candies over the whipped topping) If desired, spread ice cream topping over top of sandwiches before adding whipped topping/candy mixture, or drizzle it over top when serving. Cover and freeze, being sure to cover tightly.

Yield: 12 - 15 servings

{coarsely chopped whoppers)

Try it - it's WHOPPING delicious!

<3 <3 <3 <3 <3 <3 <3 <3 <3

I WON! I WON!
I just found out a few days ago that I have won a "Blue Ribbon" at Just a Pinch Recipe Club (online) for my Waffle Iron Cookies.

 Please check out the page right here

What a kick! I've only been a member there for a few weeks, so I do think I'll have to 'try try again'....and I encourage all of you to do the same.


They really do make it very simple to join and share simple recipes.

Hope you'll try this fun recipe. It's kid-friendly and doesn't heat the house up like your oven does.

WAFFLE IRON COOKIES


There's no $$ involved...so..."No Wealth...Just Fame" haha

Bacon Wrapped Water Chestnuts in honor of my friend Rosie

Today I'm celebrating a very special gift...

TO MY DEAR FRIEND ROSIE!

We're getting to celebrate today by going to lunch together too!  We live busy lives and don't get to see each other very often, so it'll be a royal treat.

This is a picture of us taken together at one of my first booksignings, a year ago this month.

She's always been a great cheerleader & support in my life!

I got this recipe from 'Rosie Posie' many years ago.

She has made this dish for alot of ladies get togethers and always takes home an empty plate.

Rosie and I have dubbed ourselves..."Mary & Martha"...as in the Biblical sisters.

We truly are sisters of the heart and soul.

 We are a great pair & work together so nicely...what one doesn't think of, the other will.

I love being on a team with her.

Imagine how horrible I felt realizing...AFTER my cookbook was published...that I had somehow omitted this recipe from my beloved collection.

{AAARRRRGH!!!!}

So I thought it would be appropriate for me to share her special recipe today....beings its her birthday and all.

I know the sauce combination sounds a bit strange, but trust me, it's more
than wonderful. 

I honestly could eat these until I was sick...it's so difficult to stop!

A delicious, tangy & crunchy snack for any get together.

IF YOU HAVEN'T EVER TRIED THESE BEFORE, YOU JUST GOTTA DO IT NOW!

BACON WRAPPED WATER CHESTNUTS
(From The Better Baker - and friend Rosie)

2 - 8 ozs. cans whole water chestnuts, drained 
1# bacon, cut into 1/3's
toothpicks


SAUCE:
3/4 c. mayonnaise (I prefer Miracle Whip)
3/4 c. ketchup
1-1/2 c. brown sugar (or less)


Preheat oven to 375. In a medium-size mixing bowl, combine sauce ingredients.

Wrap one piece of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish or cookie sheet. (lining it with foil makes for easier cleanup)  


Bake 20 to 25 minutes.

Remove from oven and drain grease. Pour the sauce over the wraps.


Bake for 30 to 35 more minutes or until brown and crispy.




I've read other variations that suggest...soak the chestnuts in soy sauce before wrapping in bacon for a flavor boost...cook a couple of minutes in microwave after wrapping bacon to remove some grease...use chili sauce instead of ketchup.


It's all amazingly wonderful!

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Kraut 'n' Beans...LOTS of 'em! And a Tribute....

I'm dedicating this post to my sweet father-in-love...

HAPPY BIRTHDAY TO DAD BAKER!

He would have been 91 today. He's remembered fondly & lovingly.

He loved me as his own daughter and was a dear friend.

John William Baker was a true patriot who was taken from us much too early.
He was the father of 10 children.

He worked as an electrician and was electrocuted on the job the month before he turned 50.

My life was impacted by his love and friendship. He was a great man and I'm so thankful for his influence in making my husband the awesome guy he is today...a close 'carbon-copy' of his father.

No doubt, heaven is celebrating this great man with us today.

@@@@@@@@@@@@@@@@@@@@

BEANS...BEANS...THE MUSICAL FRUIT...
THE MORE YOU EAT, THE MORE YOU TOOT...
THE MORE YOU TOOT, THE BETTER YOU FEEL,
SO LET'S HAVE BEANS FOR EVERY MEAL!

Onto the recipe....

Did you know that not only is July NATIONAL ICE CREAM MONTH....it's

also NATIONAL BAKED BEANS MONTH!

I recently made this delicious recipe (and 10X'd it!) to serve samples on the street for the newspaper that I write a monthly food column for....for the Bean Days celebration...held annually in July, in Montpelier, Ohio. 

(My dad-in-love always led the Memorial Day parade in this same town,
and then spoke at the cemetery...as his son (my sweetie) has done a few times).   

(My hubby's nickname is Bean!=) NO JOKE! He only had one teacher in high school who called him Ron...everyone else has always called him Bean....we still do. {More about that in another post one day}.
Some folks in our little hometown here don't really know what his real name is!!

This dish is always a hit and I received many comments about it being the best served that day. (There were 20 entries, so that was pretty cool).

The first time I enjoyed this wonderful dish was at a Girlfriend's Potluck. I asked the gals to bring a dish that begins with the letter of their first names...my daughter-in-love, Kym, brought Kraut 'n' Beans and was asked for the recipe by several.

This picture was taken before cooking - a roasterfull!

This great any-time-of-the-year dish only has 5 basic ingredients.

It goes together quickly and not only is delicious...it's a great conversation maker too.

Who can believe it actually has sauerkraut in it? It tastes so sweet!

This is a picture after they simmered a few hours.

M-M-M-M!!!

Give 'em a try...and a toot! (teehee)

KRAUT 'N' BEANS

1 (40 ozs) jar great northern beans

1 qt. sauerkraut, drained

1 (16 ozs) pkg. polish kielbasa sausage, diced

1 heaping cup brown sugar

3 Tb. ketchup

diced onions if desired

Mix all ingredients together and bake at 350 for about 3 hours, stirring occasionally.  Or bake in slow cooker on low for 6 - 8 hours.

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Beef Cabbage Crescent Rolls - OH SO Yummy!

I am chuckling to think I'm finally posting this recipe.

I found it while cleaning out some recipes a while back, and know that I've had this recipe for nearly 20 years, and this is the first time I've actually made it!

It is SO delicious.  I guess you could say it was worth waiting for!

It's rare that I repeat recipes, but this one will be enjoyed again soon.

I made a few minor changes and am very pleased with the results.

Anything wrapped in crescent rolls has to be good! 

I have a similar recipe with a chicken filling that's been in my drafts for weeks, but since this was something we just tried, I was anxious to share it with you all.

I began by browning the beef, chopped onion, and minced garlic, then adding shredded cabbage and water to simmer.

(I also thought it would be good to add shredded carrots to cook with the cabbage, but didn't take the time to do that).

Then you make a rectangle with two of the crescent rolls and fold them around the filling.

I'd love to know if you come up with other ideas to season this delicious entree.

BEEF CABBAGE ROLLS

(From The Better Baker)

1# lean ground beef (I used chuck)

chopped onion and minced garlic to taste

1 sm. head cabbage, finely chopped

(about 2 cups)

1/8 tsp. garlic salt

salt & pepper to taste

1/3 c. water

1-8 ozs. pkg. crescent rolls (I used reduced-fat)

1 c. grated cheddar cheese, optional

(I used 2% reduced fat fiesta cheese blend)

Brown meat with onion and garlic; drain. Add cabbage, garlic salt, salt, pepper & water; stir. Cover - cook 15 minutes over medium heat until cabbage is cooked and water is evaporated.

Place 2 crescent rolls to form rectangle on lightly greased baking sheet, being sure to seal perforations.  

Spoon meat onto rolls; fold 2 opposite corners to center, then add other 2 corners. Twist at the top and seal sides.

Bake at 375 for 10 - 11 minutes, until lightly browned. Remove from oven; rub (or spray) tops with butter. Divide cheese over top; bake 2 minutes longer.

Serve immediately.  Yield: 4 servings

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            Recipe of the Week

            Ingredient Spotlight - Ground Beef

Microwave Corn on the Cob - The BEST!

 (To pin, hover over photos)

Seriously!!

This is how we always fix our fresh corn on the cob.

We learned this 'trick' a long time ago, and continue to think it's the best way to prepare it.

One time, my dear hubby processed a whole bushel of corn on the cob, like this - 4 at a time! - while I was at work...then cut it all off the cobs for the freezer.

Bless his sweet sweet heart!

He just loves it prepared this way.

Can you imagine how surprised that made me?  WOW!!!

This is all you do...

I usually take off a couple/few of the outer layers of husk, and tear off as much of the silk as I can from the outside, but you want several layers of husk left on.

Wet a paper towel and lay it in the bottom of your microwave.  Lay 4 ears on top of the towel.

(Our microwave is 1200 watts, just so you know)

We turn it on high for 4 minutes, turn the corn over on its other side, and then zap it for 4 more minutes.

Let it cool a few minutes. I get a couple of paper towels and wad up in my hand, and then begin to peel the corn holding it by the paper towel.

The silk brushes right off and you'll have some nice juicy ears to enjoy.

(U{DATE: A new 'trick' I've learned is to cut the cob off right at the bottom of the ear before cooking....shake the ear, and it pops out the bottom with very little silk on it) 

Butter and salt the ears (if you must) and you're ready to chow down.

​


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