Monday, May 22, 2017

Weekend Round-Up

Think of all the beauty that's still left in
and around you and be happy.
Anne Frank
Photo taken Ely, MN
I picked this photo to go with the quote because I imagined if Anne could escape the chaos of her life she would sit on the bluffs and drink in the solitude. Perhaps she might even write in her diary. How lucky we are to have the freedom and choices to where we roam. 

Cook's Notes: Check out these recipes by Chungah from Damn Delicious site. 15 recipes that are budget friendly replicating take-out foods you can make at home. Some of my favorites were lettuce wraps 
and Orange Chicken.
Memorial Day Cooking
Cook's Notes: This week's Ever Ready specials ideas for your Memorial Weekend Cooking. Chocolate Mint Oreo Cookie Pie is the perfect dessert to have on hand in the freezer so you have more time to visit with friends and family. It's easy, tasty and no baking needed.This pie recipe can be made in a springform pan, 9 inch glass square pan or a glass pie pan as shown in the picture. It freezes well covered with foil up to two weeks. Other ice cream flavors could be substituted such as vanilla, strawberry or chocolate.
This recipe originally came from Nestle Toll House and is sure to be a hit with any age group. 

  Chocolate Mint Oreo Cookie Pie 
  • 1 quart mint chocolate chip ice cream
  • 1 regular package of Oreo cookies (not Double Stuff brand) you will need a total 2-1/2 cups cookie crumbs for this recipe
  • 5 TB. melted butter 
  • 2/3 cup evaporated milk
  • 10 oz. Dark Chocolate Toll House Morsels (other options include:semi-sweet or bittersweet chips)
  • Remove ice cream carton from freezer to soften
  • In a Cuisinart crush cookies using about 2 and 1/2 rows of Oreos that have been broken up. 
  • Add in 5 TB. melted butter.
  • Use 2 cups of cookie crumbs for cookie pie crust and reserve 1/2 cup cookie crumbs and set aside
  • Place the pie pan in freezer for 15 minutes. 
  • Remove pie pan and add 1/2 of the softened carton of ice cream, smooth out ice cream evenly in pan and sprinkle with 1/4 cup cookie crumbs over it.
  • Return pie pan to freezer for an hour or until ice cream is fairly firm.
  • In a glass measuring cup microwave on high for 45 seconds the evaporated milk
  • Remove and whisk in chocolate chips until smooth
  • Pour chocolate into small bowl and place in freezer for 10 minutes to cool it down. 
  • Remove pie pan from freezer make sure the ice cream layer is firm and chocolate is cooled.
  • Pour chocolate mixture over ice cream return to freezer for an hour to firm this layer. 
  • Add last layer of ice cream and rest of cookie crumbs, lightly cover with wax paper and return to freezer for a few hours. Remove wax paper and cover the pie with foil.  Store in freezer. 
I just had to have two desserts.
Chocolate Mousse in a Phyllo Cup 

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