The Crazymomma Files

The GOOD, the BAD, and the UGLY

Recipe of the Week – Chocolate Chip Ice Cream Sandwiches BONUS: Chilly Yogurt Sandwiches June 21, 2008

Filed under: Recipe of the Week — Flickerchic @ 4:34 pm
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With school being out and me having so much time on my hands, I’ve been doing alot of baking (and eating)! In my search for another cookie recipe, I came across this one for ice cream sandwiches. We love cookies and ice cream in my home. I buy ice cream sandwiches alot, so I decided to try making my own, which will make my guys happy; and save a bit of money in the process, which will make me happy. For you ice cream and cookie lovers out there, here ya go!

Chocolate Chip Ice Cream Sandwiches

Difficulty: Easy
Prep Time:
Cooking Time:
Yield: 16-20

Ingredients
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2/3 cup firmly packed brown sugar
1/2 cup sugar
1 tablespoon vegetable oil
1 tablespoon light corn syrup
1 large egg
2 teaspoons vanilla extract
1 package (10 to 12 ounces) chocolate chips or M&M’s
3/4 cup chopped walnuts or pecans (optional)
5-7 cups vanilla ice cream

1. Let the ice cream soften in the refrigerator for about 30 minutes. In the meantime, preheat oven to 325 degrees and adjust the shelves to the upper third of your oven.

2. Lightly butter large baking sheets. In a large bowl, stir the flour, baking powder, and salt.

3. In a separate bowl, combine the butter, sugars, oil, and corn syrup. Mix in the egg and vanilla extract until blended, then gradually add the flour mixture. Stir in the chocolate chips and nuts, if desired.

4. Pat 2 tablespoons of dough into flat circles on the prepared baking sheets, leaving 2 inches between them. Bake for 14-16 minutes, or until lightly browned.

5. Remove the sheets to wire racks and cook for about 5 minutes. Using a metal spatula, transfer the cookies to racks and cool completely. Repeat until all the dough is used.

6. Spread 1/2 cup of ice cream on the bottom of one cookie. Place a second cookie on top. Wrap each sandwich in plastic wrap or foil and freeze for 2 hours, or until firm. If the sandwiches are too hard, let stand at room temperature a few minutes before serving.

BONUS BONUS BONUS

Chilly Yogurt Sandwiches

For a quick frozen treat, put a scoop of frozen yogurt between two graham crackers. Wrap in plastic and freeze.

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In comes Father’s Day… June 17, 2008

Filed under: Life - Mood: Good — Flickerchic @ 4:10 pm
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…and I wasn’t spiteful. I’m awakened by kisses from my horny husband and we started the morning with some loving. What a great first gift! LOL I then got up and made breakfast for him and the boys. We didn’t go to church today, opting to stay in and relax. We decided for dinner we would have grilled burgers (which is what he wanted). I came across a recipe for delicious burgers. They were perfectly seasoned and sooo juicy! We spent the day with the boys – hanging out and watching movies. The day wasn’t spectacular, but it was pleasant. We ended it just as it began. I’m awaken with a kiss, over in the middle of the night, by my horny husband and to our favorite intimate video playing on TV. A few minutes later the movie is watching us. What a great last gift! 🙂

 

Recipe of the Week – Bleu Cheese and Bacon Burgers June 15, 2008

Filed under: Recipe of the Week — Flickerchic @ 2:51 pm
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I am a big burger lover and when I came across this recipe I just had to try it. Can you say um, um, delicious?

Bleu Cheese and Bacon Burgers

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings

Ingredients
For Bleu Cheese Butter:
4 tablespoons butter
2 tablespoons bleu cheese crumbles

For the Burgers:
1 1/2 pounds lean ground beef
1/2 cup bleu cheese crumbles
1/4 cup real bacon pieces (recommended: Hormel)
1 tablespoon Montreal steak seasoning (recommended: McCormick Grill Mates)

Salt and freshly ground black pepper
4 onion rolls, toasted
Lettuce, tomato, onion
Sliced avocado, optional

Directions
For bleu cheese butter:
In a small bowl with a fork, smash together butter and 2 tablespoons bleu cheese crumbles; set aside.

For the burgers:
In a mixing bowl, stir to combine ground beef, 1/3 cup bleu cheese crumbles, bacon pieces, and steak seasoning. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns. Cover with plastic and set aside in refrigerator.

Set up grill for direct cooking over high heat. Brush and oil grate before cooking. Salt and pepper burgers and place on hot grill. Cook for 4 to 5 minutes per side for medium. Serve hot on toasted onion roll. Spread with bleu cheese butter, lettuce, tomato, onion, and sliced avocado, if using.

INDOOR: Follow instructions for preparing burgers. Preheat broiler. Place burgers on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium