Random Recipes

Ice Cream Cake

I made this for my mom's birthday. I kinda just made it up but it turned out pretty good. It went something like this...

• I used 2 spring form pans (highly recommend).


• Crush up some Oreos and mix with a little melted butter kinda press into the bottom (I didn't use very much butter and my Oreos were kinda chunky they were actually just kinda spread across the bottom and not really pressed in).


• Layer on a carton of SOFTENED ice cream (I used cookies and cream in one of the spring form pans and chocolate chip cookie dough in the other. You can use what ever kinds you want!) Spread the ice cream out to fill the pan and try to make it mostly flat on top.


• Cover with plastic wrap and freeze (put your plastic wrap right on the ice cream).


• I made it the night before but I think about 5 hours would be good too.


• To put it all together: take apart one of your pans and put the 'cake' on your platter (Oreos down) spread a thick layer of Herseys Hot Fudge Topping (or some other brand of thick chocolate topping. Do not warm it up! Do not use chocolate syrup!) on the top of the ice cream and then take out the second 'cake' and put it on top of the chocolate topping (Oreos down) .


• Frost with Cool Whip and sprinkle with broken Oreos.


• Don't be scared by my crazy recipe, it really is SO SO easy to make! --and YUMMY!

Spinach Smoothie
(I got this recipe from a fellow blogger and thought it was pretty good)

1 1/2 frozen bananas

Several spoonfuls of frozen orange juice concentrate

A handful of fresh spinach leaves

Put in the blender and then EnJoY!

French Peasant Bread

1 pkg. dry yeast
2 c. warm water
1 T. sugar
2 t. salt
1 T. dried onion
1/2 t. oregano
1/2 t. basil
1/2 t. Italian seasoning
4 c. flour
Oil
Cornmeal
Melted butter

Place yeast, warm water, sugar and salt in a warm bowl and stir until dissolved. Add seasonings, stir then flour and stir until blended. DO NOT KNEAD. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from bowl and place in 2 rounds on an oiled cookie sheet sprinkled with cornmeal. Let rise an additional hour. Brush the top with butter and bake at 425 degrees for 10 min. Reduce oven temp to 375 degrees and cook an additional 15 min. Remove from oven and brush with butter again. I like to serve it with a mixture of about 50/50 balsamic vinegar and extra virgin olive oil.
Thanks Dana for this YUMMY recipe!

Chicken Avocado Salsa

6 small tomatoes (or 3-4 large tomatoes)
2-3 cups frozen corn
2 small cans green chilies
3 cups cubed chicken (cooked)
2 cloves garlic (finely chopped or pressed)
1 T. chopped cilantro
4 avocados (chopped)
4 limes (juice)
1 t. salt
1/4 t. pepper

Mix the above ingredients in a large bowl and serve with lime flavored tortilla chips. YUM YUM YUM! This is the easiest thing to make and every one will be begging you for the recipe!!
I will post a picture soon!

Japanese Chicken Wings

Japanese Chicken Wings

**I copied this recipe from a fellow blogger!! I tried it out and as promised is was delish! I made a few very minor changes noted in redish orange! -- The pictures don't do it justice it actually looked really good! and tasted even better! The above picture had been like tripled or quadrupled for a family gathering.

Ingredients:
3 lbs. chicken (2-3 breasts) cooked and cut into 1/2" thick strips (I cut raw chicken into 1/2" strips, you could also use raw chicken tenders.)
1 beaten egg
1-2 cups flour
1/4 cup shortening (I used enough vegtable oil to cover the chicken completly)

Put the flour in a large gallon size ziplock bag. Dip chicken in flour, take out, dip in egg, and re-coat with flour. Melt the shortening in a frying pan (or just use the veggie/canola oil) and fry the chicken in small batches until they are golden brown. (med. high heat) Put chicken in 9x13 baking dish when done. Cover with sauce mixture and cook at 350 degrees for 40 minutes to an hour; baste every 20 minutes. (I just flip the chicken this is what I did also)

Sauce: (I double this because I like the sauce on my fried rice)
3 Tablespoons soy sauce
3 Tablespoons water
1 cup sugar
1/2 teaspoon salt
1/2 cup distilled vinegar

Fruit Salsa

FRUIT SALSA WITH CINNAMON CHIPS

YUM YUM!!!

1 cup finely chopped fresh strawberries

1 medium navel orange, peeled and finely chopped

3 medium kiwifruit, peeled and finely chopped

1 can (8oz) unsweetened crushed pineapple, drained

1-1/2 tsp. sugar

CINNAMON CHIPS

10 flour tortillas (8 in.)

1/4 cup butter, melted

1/3 cup sugar

1 tsp ground cinnamon

Combine the first 6 ingredients in a bowl. Cover and refridgerate until ready to serve.

For chips, brush tortilla with butter, sprinkle with cinnamon sugar and cut into wedges. Place on baking sheet. Bake at 350 degrees for 5-10 min. or just until crisp. Serve with the fruit salsa. P.S. the picture is of this recipe... doubled.

BBQ Chicken Pizza and Fruit Dip

INDIVIDUAL BBQ CHICKEN PIZZAS

Cooked chicken cut into strips
BBQ sauce
Shredded cheese: mozzarella and/or cheddar
Whole wheat pita bread

Spread desired amount of BBQ sauce on top of pita bread then put on strips of chicken then sprinkle with shredded cheese. Bake on cookie sheet at 350 degrees for about 8 min.
Dinner in done in about 15min. total.


FRUIT DIP

1 8oz. cool whip
2 6oz. flavored yogurts (i like strawberry)

Mix together and refrigerate till ready to serve. Serve with a variety of fruits