Grasshopper Ice Cream

A family favorite:

56 Oreos, crushed
1 c chopped pecans
1/2 c melted butter
1/2 gallon mint-chocolate chip ice cream, softened
1/2 gallon mint-brownie chunk ice cream, softened

In a small bowl, combine cookies, butter and pecans. Spread half of the mixture in the bottom of a 9x13 pan.  Top with softened ice cream.  (either mix separately or create 2 layers)  Sprinkle remaining cookie mixture on top.  Drizzle with chocolate syrup if desire.  Freeze until ready to serve.

Obviously, you could use 1 gallon of mint-chocolate chip ice cream also.

O'Henry Bars

A popular recipe around here (and very easy too):

1 cup Karo syrup
1 Cup sugar
1 cup peanuts, salted, unchopped
3 cups Rice Krispies
1 pkg. chocolate chips
1 pkg. butterscotch chips

Stir together Karo syrup and sugar.  Microwave for 2 minutes.  Add peanuts and peanut butter to the Karo mixture.  Microwave everything for 1 more minute.  Add 3 cups of Rice Krispies.  Spread into a greased 9x13 pan.

Combine chocolate chips (on bottom) and butterscotch chips in a bowl and microwave for 1-2 minutes.  Stir until smooth.  Spread over krispie mixture.  Cool in the refrigerator.  Cut into 1: squares.

Snicker Bar Ice Cream

From my free membership @ America's Test Kitchen:

1 pint vanilla ice cream, softened
10 mini peanut butter cups, chopped coarse
10 mini Snickers bars, chopped coarse
1/4 cup heavy cream

1.  Make peanut butter ice cream:  Stir ice cream and peanut butter cups together in a large bowl until combined.  Return to freezer until firm, at least 30 minutes.

2.  Make Snickers Sauce:  Combine Snickers bars and cream in small saucepan over low heat, stirring frequently, until melted into chunky sauce.  Remove from heat.

3.  Serve:  Scoop ice cream into four bowls and spoon warm sauce over it.  Serve.

Frappe

I used to make frappe a lot.  The recipe:  pineapple sherbet, sliced strawberries, sliced bananas.  Freeze and serve over Sprite.  Then when I married Tom, I stopped making it because he doesn't like bananas.

But then I had to make treats for a meeting the other day and had a request to make an ice cream treat.  I've about used up all of my ice cream treats on that group already, so I went back to my roots and did a frappe.  I changed it up a little though.  Also yummy!

2 containers pineapple sherbet
1 container vanilla ice cream
1-2 cups frozen raspberries
1-2 cups frozen blueberries
3-4 quartered then sliced bananas
Stir until it starts to turn pink.  Freeze.  Serve slightly softened over Sprite.

And suddenly as I was stirring, I came up with a non-banana lover solution: remove some before adding the bananas.  Store in a different container.  We're back to being a frappe-loving family.  I'm so excited!

Lasagna

I threw a lasagna together today that ended up being really good.

1 lb. sausage (I had spicy, which was really good, but something else would also work.)
Cook until only a small amount of pink is left.  Add veggies:
1/2 grated onion
1/2 grated red pepper
1 small grated zucchini
(I just sent them all through the salad shooter)
1 tsp minced garlic

Cook together until sausage is no longer pink.  Add:
1 packet spaghetti seasoning
1 can tomato sauce + 1 1/2 cans water
2 sprigs fresh basil, finely chopped

Thicken slightly with a little roux if desired.

Cheese:
1 pt. Ricotta cheese
1 cup mozzarella cheese
1/2 cup Parmesan cheese
2 tsp parsley
2 eggs

Stir together well.

Layer as you would any lasagna ending with sauce.  Top with 1 cup mozzarella and 1/4 cup Parmesan cheese. Bake @ 400 degrees for 1 hour.  Let sit for 10 minutes before cutting.

Leftovers status:  none.

Grilled Tilapia

This is such a yummy, easy, healthy recipe.  We all love it!  I've done it with and without the couscous.  Original recipe here.

• 2 tablespoons fresh lemon juice, plus wedges for serving
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 4 6-ounce tilapia fillets, split lengthwise
• 1 cup couscous
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons chopped sun-dried tomatoes

Directions

1. In a medium bowl, combine the lemon juice, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Add the tilapia and toss to coat. Let marinate for 10 minutes.
2. Meanwhile, cook the couscous according to the package directions. Remove from heat and stir in the parsley and sun-dried tomatoes.
3. Heat grill to high. Grill the tilapia on an oiled grate until cooked through, 1 to 2 minutes per side. Serve with the couscous and lemon wedges.

Roasted Broccoli and Walnuts (Pasta)

We found this recipe quite delicious.  It is the roasting of the walnuts and broccoli that make this so flavorful.  I got the original recipe here. I don't believe I changed anything except I sprinkled the Parmesan and baked for a few minutes.

• 12 ounces orecchiette or some other short pasta (3 cups)
• 1 bunch broccoli (1 1/2 pounds), cut into small florets
• 1/2 cup walnuts, roughly chopped
• 1/4 cup olive oil
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan (1 ounce)

Directions

1. Heat oven to 400° F.
2. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water, drain the pasta, and return it to the pot.
3. Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
4. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.
5. Toss the pasta with the broccoli mixture, butter, and ½ cup of the reserved pasta water. (Add more water if the pasta seems dry.)
6. Sprinkle with the Parmesan before serving.