3 cups graham cracker crumbs
3/4 margarine, melted
1 cup semi-sweet choc chips
1 cup butterscotch chips
1 1/2 cup mini marshmallows
1 can (14oz) sweetened condensed milk
-mix graham cracker crumbs and melted margarine together, press in 9x13 pan for crust
-sprinkle semi-sweet choc chips
-sprinkle butterscotch chips
-sprinkle marshmallows
-drizzle sweetened condensed milk evenly over top
Bake at 350 degrees for 25 minutes. Let cool completely before cutting. (unfortunately they do actually taste better if they are totally cool)
Taco Salad
Layer on plate in the following order:
-crushed tortilla chips
-lettuce
-ground beef, cooked with taco seasoning
-black or pinto beans, warmed
-salad veggies (we like tomatoes, red bell peppers, carrots, red onions)
-cheese (optional)
-salsa
-ranch dressing
A Summer Staple in Our House!
-crushed tortilla chips
-lettuce
-ground beef, cooked with taco seasoning
-black or pinto beans, warmed
-salad veggies (we like tomatoes, red bell peppers, carrots, red onions)
-cheese (optional)
-salsa
-ranch dressing
A Summer Staple in Our House!
Super Yummy, Easy Ice Cream Cake
1/2 cup of fudge ice cream topping, warmed
1 tub (8 0z.) Cool Whip, thawed
1 pkg (4-serving size) Jell-O Chocolate Flavor Instant Pudding and Pie Filling
8 Oreo Cookies
12 Vanilla Ice Cream Sandwiches
Prep:
Pour the fudge topping into a medium bowl. Stir in 1 cup of Cool Whip with a wire whisk until it's well blended. Add in dry pudding mix; stir 2 min or until well blended. (Note: fudge topping consistency varies so if your mixture is too thick to easily spread, stir in 1/4 cup of milk). Break the Oreo cookies into small chunks and stir into the pudding mixture.
Making the cake:
Arrange 4 of the ice cream sandwiches side by side on a 24x12 inch piece of foil; spread the 1/2 of the pudding mixture over the top of the sandwiches. Add another layer of sandwiches; spread the other half of the pudding mixture and then add the final 4 sandwiches on top. Cover the top and sides of the cake with the remaining Cool Whip. Bring up the sides of the foil to cover the cake and place in freezer for 4 hours. (Not completely required but the longer the time in the freezer the more held together the cake.) Serves 12.
1 tub (8 0z.) Cool Whip, thawed
1 pkg (4-serving size) Jell-O Chocolate Flavor Instant Pudding and Pie Filling
8 Oreo Cookies
12 Vanilla Ice Cream Sandwiches
Prep:
Pour the fudge topping into a medium bowl. Stir in 1 cup of Cool Whip with a wire whisk until it's well blended. Add in dry pudding mix; stir 2 min or until well blended. (Note: fudge topping consistency varies so if your mixture is too thick to easily spread, stir in 1/4 cup of milk). Break the Oreo cookies into small chunks and stir into the pudding mixture.
Making the cake:
Arrange 4 of the ice cream sandwiches side by side on a 24x12 inch piece of foil; spread the 1/2 of the pudding mixture over the top of the sandwiches. Add another layer of sandwiches; spread the other half of the pudding mixture and then add the final 4 sandwiches on top. Cover the top and sides of the cake with the remaining Cool Whip. Bring up the sides of the foil to cover the cake and place in freezer for 4 hours. (Not completely required but the longer the time in the freezer the more held together the cake.) Serves 12.
Meat Rubs
Perfect for beef, fish or poultry. Just rub on meat before grilling. Love these cause you don't have to plan ahead and marinade!
Start with these 3 ingredients:
1/2 tsp. salt
1 tsp. paprika
1 Tbl. brown sugar
Then add the following to get:
Southwestern - 1 tsp. chili powder, 1 tsp. onion powder
Asian - 1 tsp. garlic powder, 1 tsp. ginger
Mediterranean - 1 tsp. cumin, 1 tsp. pumpkin-pie spice
Start with these 3 ingredients:
1/2 tsp. salt
1 tsp. paprika
1 Tbl. brown sugar
Then add the following to get:
Southwestern - 1 tsp. chili powder, 1 tsp. onion powder
Asian - 1 tsp. garlic powder, 1 tsp. ginger
Mediterranean - 1 tsp. cumin, 1 tsp. pumpkin-pie spice
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