Kid-Friendly Ice Cream in a Bag & Homemade Magic Shell Ice Cream Topping

Two of my granddaughters, Charlie & Chloe, who live only minutes away, and I love to spend days crafting and cooking in the kitchen together

whenever we can. 

Here's two recipes we've had fun making....these dishes will cool you down in the heat of the summer.  We made them on different days...guess you can tell they love their ice cream huh??? 

They're easy and definitely KID-FRIENDLY recipes!  Both ready in just minutes too!!!

KID-FRIENDLY ICE CREAM IN A BAG

1 c. light cream (I used half vanilla flavored creamer) MM!

3 Tb. sugar

1 tsp. vanilla extract

qt. size ziplock freezer bag

2 gallon size ziploc freezer bags

crushed ice

rock salt

Mix first 3 ingredients together and pour into the qt. bag. Squeeze the air out and place it into a gallon bag (for safety sake). Squeeze out the air and seal. In the bottom of the second gallon bag, place some ice cubes and rock salt.  Place the other bags on top, then fill in the sides with more layers of ice cubes and rock salt so that it is higher than the level of cream. Then this is what you do...(it took us about 10+ minutes)

Another time together we quickly made some Peanut Butter "Magic" Shell Ice Cream Topping. I found the recipe at Chocolate Covered Katie....to 'top off' their day.

(Katie has a Healthy Dessert Blog that I follow!!!)

All you do is stir together peanut butter, melted coconut oil, and sweetener of choice (we used liquid stevia) to make this delicious treat.

We were all pretty impressed at how simple - AND DELICIOUS! - it was.  

PEANUT BUTTER MAGIC SHELL 

2-3 tsp peanut butter

1 tablespoon virgin coconut oil

sweetener of choice, to taste (stevia drops, maple syrup, agave, etc.)

Combine all ingredients and stir until it makes a thin liquid. (Warm the coconut oil first if it’s solid when you open the jar.) Pour over ice cream, and watch it harden into Magic Shell! (Or stick the covered ice cream in the freezer for just a minute or two, if you want it completely hard.)

Linked to Gooseberry Patch Roundup - Kid Friendly

Mini Muffin Omelets

TA-DA!

I'm so excited to share my first collage with you!!

(PicMonkey  offers easy-to-make collages!!!)

We love breakfast meals at our house...any time of day.

I eat meat, but am not wild about it, so when I can find an egg-y kinda dish to get my protein, well....I'm all for it.

After I'd seen this awesome recipe at Dine & Dish  - I printed the recipe with intentions of making it soon, and before I got to it...

I saw a similar recipe at Bringing Beauty - a new blog to me - but one worthy of your time to visit - and they called them

Mini Muffin Omelets.

Same-y, Same....but Different. *-*

So...I'll tell you the differences and let you decide what to do.

In the first recipe, you break the egg into the cooking-sprayed muffin tin. Break the yolk, then add your choices.

 I prefer blending the eggs with a little milk. It makes them fluffier.

Knowing that, I broke the eggs into a bowl, added a little milk, then topped them with diced ham and onion, then cheese, then salt & pepper.

(We REALLY love pepper at our house too..rarely use much salt...but we love pepper on our popcorn and our hard boiled eggs, and our salads, and..and....)

I made these up and rewarmed them for a great breakfast or afternoon snack. They freeze nicely too. 

I love that they can be personalized for different tastes and that they are individual servings. Makes it more special I think. 

I've made 6...I've made 9...I've made 12 - easy enough to adjust to however many you want!

Change them up however you'd like....add cooked bacon or sausage. You could blanch some broccoli or asparagus to make veggie cups. Add red peppers, grated carrots or even a few grated potatoes?
(You might want to saute them first?)

AND...here's a link to a recipe at Hot Eats and Cool Reads that 
uses a hashbrown tater crust with a very similar recipe. 
Ham and Eggs Baked in Crispy Hashbrown Crust .
(This recipe was featured at our Weekend Potluck party last week!!) 

MINI MUFFIN OMELETS

12 eggs (I used 11 so my pans weren't so full)

2 Tb. milk

1 c. chopped deli ham or cooked bacon or sausage

2 ozs. shredded cheddar cheese

salt and pepper, to taste

blanched veggies of choice

Preheat oven to 350. Spray 12 muffin tins generously with cooking spray. 

In large bowl, mix eggs and milk  - pour evenly into pans. 

Sprinkle with add-ins, then salt & pepper.

Bake 20 minutes. They come out of the pans a lot easier than I expected them to. 

Linked to Melt in your mouth Monday
Weekend Potluck
Fit & Fabulous Friday
Mop it up Monday
        Breakfast Inspirations Monday
            Ingredient Spotlight - Hot Dogs & Sausage
Gooseberry Patch Roundup - Rise & Shine

Snickers Frozen Pie {WW} & Weekend Potluck #20

WELCOME TO WEEKEND POTLUCK! 

AND...

Where I re-post something worth posting again...

This is a tasty refreshing treat for anyone....anytime! 
Gotta love it because it can be made ahead. 

I SCREAM...YOU SCREAM...WE ALL SCREAM FOR ICE CREAM.


(Or frozen yogurt as the case may be=) 

 SNICKERS FROZEN PIE
{Weight Watchers}

1 pint (2 cups) vanilla non-fat frozen yogurt softened

2 TB. chunky peanut butter

1/2 pkg. (1/4 cup) sugar free dry instant vanilla pudding

1/2 cup fat free frozen whipped topping, thawed

lite chocolate ice cream syrup

In large bowl, combine all ingredients.  Mix well - pour into 8" pie pan.  (I spray a couple quick sprays with Pam...just to make it easier to get out of the dish). Cover tightly and freeze until set. 

Before serving, drizzle 2 tsps. lite chocolate syrup over entire pie.

Serves 8 - each serving = 2 WW points  

(prior to Points Plus - using nonfat frozen yogurt)


Pull up a chair, pour yourself some tea, and get ready to review some awesome recipes from some terrific and creative people! Ya'll make it very difficult to choose a few features. KEEP EM COMIN!!

Last week, we shared some amazing dishes and our table just seems to get happier and happier. We are so glad to have all these amazing bloggers linking up and hope that you look forward to Weekend Potluck each week as much as we do.

The recipe with the most clicks was ~

Ham and Eggs Baked in Crispy Hashbrown Cups Recipe by Hot Eats and Cool Reads

Recipes that caught our attention ~

Cherry Limeade Cake by Confessions of a Semi-Domesticated Mama

Mac & Cheese Lasagna by Julie's Eats & Treats

And, a personal favorite ~

Veggie Lasagna Rollups by Hungry Couple

If you were featured today, please feel free to grab the red “featured” button from below.





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Your hosts ~

• Sunflower Supper Club ~ Kim & Julie
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested.

Linky Guidelines: If you wish for us to promote your recipe or want to be a featured recipe, you must follow these instructions. Please link up to your exact post and not the main page to your blog. Also, LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this.) You can use the button or a direct link within your post. If you have a recipe to share, please be sure that you are following ALL co-hosts (The Country Cook, 4 Little Fergusons, The Better Baker, Sunflower Supper Club, AND Meet Penny) by either RSS feed, Daily Email Digest, Facebook or Twitter. Thanks so much for participating!

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Ice Cream Sandwich Dessert

Using store-purchased ice cream sandwiches and whatever kind of candy you have on hand,  you can whip up this refreshing dish in no time and be making folks smile & say MMMM Good! 

ICE CREAM SANDWICH DESSERT

11 regular sized, or 17 miniature ice cream sandwiches

1 jar (12 ozs) caramel ice cream topping

1 (12 ozs) tub frozen whipped topping, thawed

1/4 cup chocolate syrup

1 large (7 ozs) symphony candy bar, chopped

Arrange ice cream sandwiches in an ungreased 9" X 13" X 2" dish. Cut a sandwich, or two, in half length-wise, and fill in the spaces in the dish. Spread with caramel sauce and then whipped topping. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for atleast 45 minutes. Cut into squares when serving. Makes 15 - 18 servings.

My variation of this dish is simple - I don't use the syrups, but stir into the whipped topping - 1-1/2 - 2 cups chopped candies - malted milk balls, peanut butter cups, toffee pieces, (your favorite) and spread over the sandwiches. Cover and freeze. This keeps well for over a month.

Linked to It's a Piece O'Cake
            Recipe of the Week
          Mix it up Monday
          Melt in your Mouth Monday
           Show me what you got Tuesday

Fudgy Mint Cookies

Hurry! Hurry!  I think it's a great idea to get busy bakin' and putting things in the freezer now for when the temps are too hot to turn on the oven later. 

Wrap a frozen cookie or two in a paper towel and zap in the microwave for a few seconds for a warm snack.  

MMMM - my favorite! Fresh tastin' cookies from the oven!

This is a great cookie anytime, but especially nice to make for a bake sale. 

The candy on top is inviting and these seem to sell quickly.

Because this recipe uses a cake mix, it's quick to make..and bake.

My daughter-in-love, Kym, began making these cookies years ago for our annual cookie-baking night in December, and we've made them every year since.

And sometimes in between too.

It's fun for the kids to place the candies on top of the cookies.

This was a recipe I just HAD to have in my cookbook too.

FUDGY MINT COOKIES

1 (18 ozs) box devil's food cake mix

1/2 c. butter, softened

1 Tb. water

2 eggs

1/2 c. powdered sugar

2 (5 ozs) pkgs. chocolate covered thin mints

(we get them for $1 at the Dollar Store)

Preheat oven to 375. In a large mixing bowl, combine cake mix, butter and water.  Add eggs; mix well. Shape into 1-inch balls; roll in powdered sugar and place 2" apart on UNgreased baking sheets.  Bake 8 - 10 minutes or until set.  Before removing from pan, immediately press a mint into the center of each cookie. 

Cool for 2 minutes before removing to wire racks to cool completely. 

Yield: about 3 dozen

(We like to make them smaller so the candy covers most of the cookie so we normally use 3 boxes of the mint candies)

Linked to Creative Thursday

       Thursday's Treasures

      Weekend Potluck

    Fabulous Friday

        Mop it up Monday

          Melt in your mouth Monday

            Ingredient Spotlight - Cake Mix

Cookie Plan Monday

Meal Plan Monday