Hot Fudge Ice Cream Bar Dessert

This is a rich, delicious dessert that is good for a crowd... or to freeze in family size portions. Yummo!
Always a hit!

1 - 16 oz can chocolate syrup
3/4 cup peanut butter
24 ice cream sandwiches
1 - 12 oz container Coolwhip, thawed
1 cup salted peanuts

Pour the chocolate syrup into a medium microwave safe bowl and microwave for 2 minutes on HIGH

DO NOT ALLOW TO BOIL

Stir peanut butter into hot chocolate until smooth
Allow to cool to room temperature

Line the bottom of a 9 x 9 x 13" dish with a layer of ice cream sandwiches. Spread half the coolwhip over the sandwiches. Spoon half the chocolate mixture over that.

Top with half the peanuts.

Repeat layers. Freeze until firm...at least 1 hour.

Cut into squares and serve.

Grilled Chicken Marinate

5 TBSP Lemon Juice  ( or lime or grapefruit)
3 TBSP reduced sodium soy sauce
2 garlic cloves, peeled and chopped
1/8 tsp black pepper
1 tsp dried basil

Whisk together and marinate 8 ounces of boneless chicken breast ... the longer it marinates the more flavorful and tender it will be.

grill or saute till done

Serve on  a bed of salad greens, with sliced red onion rings and 1 TBSP crumbled blue chesese

Salad dressing

4 TBSP lemon juice
4 TBSP balsamic vinegar
2 garlic cloves, peeled
2 tsp dried basil

Serves 4 for lunch  
Calories 176

Homemade Pesto

1 1/2 cups fresh basil leaves
2-5 garlic cloves, peeled (start with 2 cloves)
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
1/4 cup freshly squeezed lemon juice

Put the basil, garlic, pine nuts, parmesan cheese in a blender or food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed.

Makes  3/4 cup pesto
Fat per 1/2 TBSP = 1.1grams
Calories per 1/2 TBSP = 14

Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 1/2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Buttercream Frosting

1/3 cup butter, softened

1/3 Crisco, softened

pinch of salt

1 1/2 teaspoons vanilla

4-6 tbsp. whipping cream (you can substitute milk or half and half)

4 cups confectioner's sugar, sifted

 In a large bowl, using an electric mixer at medium speed, beat butter and Crisco. Add pinch of salt and vanilla and continue mixing until smooth. Add in sifted confectioner's sugar one cup at a time, add a tablespoon of whipping cream in between each cup of sugar, scraping the sides of bowl down each time. Gradually beat on low-medium speed well until smooth and fluffy. (The lows speed keeps it from incorporating too much air into the frosting).  To reach the consistency you need, you may need to add more sugar or more whipping cream. Add food coloring and blend well. Remember, gel or paste coloring will darken over time.

Cranberry Bliss Bar Clone Recipe

(From Todd Wilbur, Top Secret Recipes Unlocked)

Ingredients
\3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups packed light brown sugar
3 eggs
2 Tbsp. minced crystallized ginger
3/4 cup chopped sweetened dried cranberries
4 oz. white chocolate, cut into chunks
1/2 tsp. salt
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1 1/2 tsp. vanilla extractFrosting
4 oz. cream cheese, softened
3 cups powdered sugar
1/4 cup chopped sweetened dried cranberries
1 tsp. vanilla extract
4 tsp. lemon juice

Drizzled Icing
1/2 cup powdered sugar
1 Tbsp. milk
2 tsp. vegetable shortening

 Instructions
Preheat the oven to 350 degrees F.

 Make cake by beating the butter and brown sugar together with an electric mixer until smooth. Add the eggs, ginger, vanilla, and salt and beat well. Gradually mix in the flour and baking powder until smooth. Mix the chopped dried cranberries and white chocolate chunks into the batter by hand. Pour the batter into a buttered 9 x 13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 25 to 30 minutes, or until the cake is lightly browned on top. Allow the cake to cool.

Make the frosting by combining the softened cream cheese, powdered sugar, lemon juice, and vanilla in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread the frosting over the top of the cake.

Sprinkle 1/4 cup of chopped dried cranberries over the frosting on the cake.

Make the drizzled icing by whisking together powdered sugar, milk, and shortening. Drizzle this icing over the cranberries in a sweeping motion with a squirt bottle or fill a small plastic storage bag with the icing and cut off the tip of one corner.

Cover the cake and let it chill out in the fridge for a couple hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times, making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.

She Loves Wine's Cold Vegetable Pizza

It wouldn’t be Christmas without this, my boys can eat a whole one by themselves.

2 pkg of crescent rolls
1 cup of Hellman’s Mayo (NOT MIRACLE WHIP)
1 8 oz Cream Cheese - soft
1 teaspoon parsley
1/2 teaspoon garlic salt
1 teaspoon Accent
1 TABLESPOON onion, finely chopped
1 teaspoon Lawry’s seasoned salt
2 cups cheddar cheese, shredded

2 cups fresh veggies ( broccoli, green onions, cauliflower,
radishes, zucchini,cherry tomatoes) ( If I don’t have these on hand...
I get them from the salad bar at the grocery store)

Pat rolls on a slightly greased jelly roll sheet or cookie sheet.
Bake at 350 degrees for 8 - 10 minutes or until golden brown.

Combine mayo and cream cheese. add seasonings. Spread on cooled crust, sprinkle with finely chopped veggies and cheese.... place a sheet of wax paper of top of this and pat gently to set the toppings into it so it isn’t so messy when you eat it. Cover with saran wrap and refrigerate until ready to serve.