**Taken from Whitney's blog**
Hey Amy! Here's that cake recipe:
1 package mint sandwich cookies (Oreo or store brand)
Reserve 1/3 of the crumbs for sprinkling
1/4 cup butter, melted
1 container Mint Moose Tracks Ice Cream
1 large container of Cool Whip
1 Symphony bar with almonds and toffee pieces, chopped
1 jar of hot fudge sauce
Instructions:
Mix 2/3 of the crushed cookies with 1/4 c. melted butter. Press mixture into the bottom of a greased spring form pan or a 9X13 pan
Scoop out half of the container of ice cream and spread over crust using your scoop (your hands will melt the ice cream)
Layer the remaining 1/3 of the crumbs on top
Layer remaining ice cream on top of this, leveling out with your scoop
Layer the Cool Whip on top
At this point you may want to put the cake in the freezer for a while as it will be kind of melty at this point.
Now pour the chocolate syrup over the top. If you heat up the jar of chocolate sauce, it will cause the cake to melt a bit (it still tastes good though). A couple of other options are to use some Hershey Chocolate Syrup, or make a home made sauce that can cool and still be runny enough to pour over the top.
Now sprinkle the crushed Symphony Bar over the top and put the cake back in the freezer until ready to serve.
Monday, July 5, 2010
Thursday, May 27, 2010
Cottage Pie
Ingredients:
1 lb. lean ground beef
1 onion, diced
3 carrots, diced
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1 Tbsp. Italian seasoning
2 Tbsp. chopped fresh parsley
1 1/2 cups beef broth
1 Tbsp. tomato paste
salt and pepper to taste
1/4 lb. shredded cheddar cheese
Directions:
1. Preheat oven to 400 degrees
2. To make meat filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about five minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
3. In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
4. To make potato topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes or until potatoes are tender. Drain.
5. Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated cheddar cheese.
6. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.
(Alternate instant potatoes for steps 4 &5 for a quicker preparation)
1 lb. lean ground beef
1 onion, diced
3 carrots, diced
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1 Tbsp. Italian seasoning
2 Tbsp. chopped fresh parsley
1 1/2 cups beef broth
1 Tbsp. tomato paste
salt and pepper to taste
1/4 lb. shredded cheddar cheese
Directions:
1. Preheat oven to 400 degrees
2. To make meat filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about five minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
3. In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
4. To make potato topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes or until potatoes are tender. Drain.
5. Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated cheddar cheese.
6. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.
(Alternate instant potatoes for steps 4 &5 for a quicker preparation)
Hot fudge sauce (mom's)
1 cup sugar
2 Tbsp. cocoa
1/2 c. canned milk
2 Tbsp. butter
1 tsp. vanilla
Stir sugar and cocoa together in a sauce pan on stove over low heat. Don't let it melt! Add milk and butter. Bring to rapid boil for 2 minutes. Take off heat and add vanilla.
Yield: 2 cups
2 Tbsp. cocoa
1/2 c. canned milk
2 Tbsp. butter
1 tsp. vanilla
Stir sugar and cocoa together in a sauce pan on stove over low heat. Don't let it melt! Add milk and butter. Bring to rapid boil for 2 minutes. Take off heat and add vanilla.
Yield: 2 cups
See's Fudge or Powdered sugar fudge
2 eggs well beaten
3 cups powdered sugar
pinch of salt
1 tsp. vanilla
3/4 c. butter (one and a half cubes)
1 1/2 c semi-sweet chocolate chips.
Melt together: butter and chocolate chips.
Mix together: eggs, powdered sugar (one at a time), vanilla, and salt.
Add chocolate and butter mixture to egg mixture.
Pour into greased 9X9 pan and regrigerate 3-5 hours.
3 cups powdered sugar
pinch of salt
1 tsp. vanilla
3/4 c. butter (one and a half cubes)
1 1/2 c semi-sweet chocolate chips.
Melt together: butter and chocolate chips.
Mix together: eggs, powdered sugar (one at a time), vanilla, and salt.
Add chocolate and butter mixture to egg mixture.
Pour into greased 9X9 pan and regrigerate 3-5 hours.
German pancakes
6 eggs
1 cup flour
1/2-1 cube margarine
1 cup milk
1 1/2 tsp. salt
Preheat oven to 425 degrees. Put margarine in 9X13 pan. Put in oven to melt. Don't burn butter. Remove pan when buter is melted. Place eggs in mixing bowl and whip with an electric mixer. Add milk. Gradually add flour and salt. Continue to beat until oven reaches 425. Then pour quickly into pan. Put in oven for 20 minutes. Cut in squares and sprinkle with powdered sugar and syrup.
1 cup flour
1/2-1 cube margarine
1 cup milk
1 1/2 tsp. salt
Preheat oven to 425 degrees. Put margarine in 9X13 pan. Put in oven to melt. Don't burn butter. Remove pan when buter is melted. Place eggs in mixing bowl and whip with an electric mixer. Add milk. Gradually add flour and salt. Continue to beat until oven reaches 425. Then pour quickly into pan. Put in oven for 20 minutes. Cut in squares and sprinkle with powdered sugar and syrup.
Mom's buttercream frosting
3 c. powdered sugar
1/2 cube butter
pinch salt
1 tsp vanilla or almond
4 Tbspt canned or regular milk as needed
1/2 cube butter
pinch salt
1 tsp vanilla or almond
4 Tbspt canned or regular milk as needed
Monday, May 3, 2010
Cafe Rio Tomatillo Dresing
1 pkg Hidden Valley Ranch Dressing Mix
1 C Buttermilk
1 C Mayo
1 Tomatillo
1/2 Bunch of Cilantro
1 Clove of Garlic
1/2 Limes Juice
1/2 to 1 Small Jalepeno, seeds removed. For a little spicier add some of the seeds.
Blend all ingredients well in a food processor & refrigerate.
1 C Buttermilk
1 C Mayo
1 Tomatillo
1/2 Bunch of Cilantro
1 Clove of Garlic
1/2 Limes Juice
1/2 to 1 Small Jalepeno, seeds removed. For a little spicier add some of the seeds.
Blend all ingredients well in a food processor & refrigerate.
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