Ice cream layer cake

I’m always making desserts and not all of them are scratch recipes.

We all take short cuts even though we prefer making recipes from scratch.  Here’s one I made today and I used a box cake mix I had handy.  Use any cake mix you might enjoy and you certainly can change the flavor of the ice cream as well!

1 - box chocolate cake mix made according to directions.

I-pint Heavy whipping cream or Large cool whip

If using heavy cream, add I tsp. vanilla and approximately 4 tablespoons of powdered sugar and BEAT until stiff peaks form.

Topping of choice.  I used mini chocolate morsels.

Spray bottom of (2) 13x9 inch pans with cooking spray.

***I used disposable cake pans for convenience.

Batter will be thin.  Pour equal amounts into pans spreading evenly.

Heat oven to 350 degrees.

Bake for approximately 20 to 30 minutes or until toothpick inserted comes out clean.

COOL COMPLETELY!!!

Place approximately 2 cups Vanilla ice cream softened on one (1) pan.  

It is easy to spread if softened a little. I let mine out for 10 minutes and kept stirring until slightly softened.

Place the other cake on top of the ice cream and push down gently.

Spread either heavy whipping cream or cool whip all over cake.  Top with your favorite topping.

Place in freezer at least an hour to set.  Using a large blade knife cut into generous pieces.  Yummy!

I spread beaten heavy cream all over the cake and topped with morsels.  

****NOTE:  in center you can put thinly sliced bananas or your favorite nuts along with the softened ice cream.

Shrimp Mascarpone

New Recipe!!

I’ve been wanting to try this recipe for sometime.

I adapted it to our favorite seafood and food tastes 

6 T butter

1T olive oil 

1T dried parsley 

1 clove minced garlic

1/2 lb. fresh green beans (par cooked)

1/2 lb. mushrooms (optional)

1/2 tsp. Onion powder

Salt, pepper to taste

1lb. Cooked shrimp

3/4 lb. Cellantini pasta or pasta of choice

Sauce:

1/4 cup milk

1(8oz.) Container mascarpone cheese

2 T butter

Cook pasta according to directions. Note do not overcook.

Make sauce.

In a small pot on low heat place butter and milk, add mascarpone and blend together.  

In another pan melt butter with olive oil. Add garlic , onion powder and cooked green beans. Sauté slowly. Add cooked shrimp and cook until shrimp is warmed.

 

Remove and drain pasta add to butter Mascarpone sauce.

Serve immediately.  Enjoy!

Basic chili con carne

Easy Homemade is best recipes.  That how I roll!!!! The key to a delicious meal doesn’t have to be labor intensive.

Enjoy!

1 lb. ground chuck(Beef)
1  medium onion chopped fine
2  to 3 T. Chili powder
1- 28oz.  can Tuttorusso or your favorite brand tomato sauce.  **(Sometimes I use crushed tomatoes ) or ***tomato juice.  It’s my favorite)
1/2 tsp. Salt
1/2 tsp. Pepper
I tsp. Oil

1 15oz.. can kidney beans rinsed and drained Thoroughly.

In a large Dutch oven place oil.  Add ground chuck, onion ,salt and pepper.

Cook on medium heat until meat has browned slightly while breaking up meat into small pieces. Drain off any excess fat.

Add tomato sauce and approximately 1/4 cup water (rinse can and add that water)**** if adding crushed tomatoes or tomato juice no extra water is needed.

Add chili powder.

Stir to combine

Add drained beans and stir.  Cook slowly uncovered for approximately 1 hour or to save time place all of cooked beef and the rest of ingredients in your crockpot and cook on low approximately 4 hours.  Enjoy!  

And for dessert!!!!!!

Angel food cake smothered in chocolate pudding and whipped cream.,,,

My recipe chicken piccata

My way to make easy Chicken Picatta.

IMO to make good chicken even better is to filet it with a thin knife and using a mallet pound them until desired thinness.

Quality chicken, good ingredients make cooking a breeze.  No special skills required.


Today’s lighter version of chicken piccata served with Farfalle.  2/20/24

6 thin boneless chicken cutlets(pounded to desired thinness)
3 T olive oil
1 T butter
1/2 cup flour

1 tsp. Onion powder 

1tsp. Salt
Pinch pepper


1-14 oz. can chicken broth
2 lemons squeezed
2 to 4 tsp. Capers rinsed and drained

1/2 lb. cooked spaghetti

Update:  Todays meal with parsley potatoes !

In a large skillet place olive oil and butter and heat until butter melts.

Place flour, salt, pepper and onion powder in a large zip lock bag.  Place cutlets in bag individually to coat evenly and lay on a platter.  Place coated chicken in heated pan on low to medium heat  and brown on each side.

Remove chicken from pan and set aside.  Return to pan and add 1/2 cup chicken broth to deglaze pan.  Stir to loosen all pan drippings.  Add juice from two lemons and capers.  Allow to simmer until broth starts to reduce.  Add cooked chicken and the remainder of broth.  Allow chicken to heat and serve over 1/2 lb. cooked spaghetti.  Toss spaghetti with chicken broth mixture.

Enjoy!

Chicken Enchiladas

What a day!  I wanted to make something creamy today so I checked my archives and remembered how delicious this was.  Yummy!  

You’re gonna like it!

8 Flour Tortillas ( I used Azteca) or if you prefer use corn Tortillas 
2 tablespoons butter or margarine
1/2 cup green onions chopped
1 clove minced garlic
1/2 sliced black olives
1- 4oz. drained diced green chillies
1/2 cup sour cream
1 10 3/4 oz. cream of chicken soup
1 1/2 cups chicken (use canned chicken if desired)
1 cup shredded cheddar cheese
1/4 cup milk
Heat oven to 350 degrees..In medium saucepan melt butter, saute onion and garlic in butter until tender..Stir in 1/2 of the sliced olives(reserve the other for top),
green chillies, sour cream and soup; mix well..Set aside 3/4 cup of the soup mixture..To remaining sauce in pan, stir in chicken and 1/2 cup cheese..
Warm tortillas as directed on package. Fill tortillas with chicken mixture; roll up..Place seam side down in ungreased baking dish..In a small bowl, combine reserved 3/4 cup soup mixture and milk; spoon over tortillas..Bake for approx. 30 minutes until bubbly..Serve, sprinkle with remaining cheese and black olives..Enjoy!!!!You can make them in a 13x9 inch pan or as I have done this recipe many times I switch baking dishes for fun. I change my pans depending on who I'm having to dinner or if it's the two of  us :).