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Chocolate Cookie Ice-Cream Sandwiches

Serves;18 Preheat oven 350

4.5 ounces all-purpose flour (about 1 cup)

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 cup packed dark brown sugar

1/4 cup butter, softened

1/2 cup granulated sugar

1/3 cup unsweetened cocoa

2 large egg whites

2 1/4 cups cookies-and-cream light ice cream

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and
salt in a medium bowl, stirring with a whisk.

Place brown sugar and butter in a medium bowl. Beat with a mixer at medium speed until
creamy; gradually add granulated sugar, beating well. Add cocoa and egg whites,
beating well. Gradually add flour mixture, beating until well blended.

Drop by rounded teaspoonfuls 1 1/2 inches apart onto baking sheets coated with cooking spray.

Bake at 350° for 10 minutes or just until edges are set. Cool on pans 2 minutes; remove from
pans. Cool completely on wire racks.

Spread about 2 tablespoons ice cream onto flat side of 18 cookies; top each with another
cookie, pressing gently to form a sandwich. Freeze until firm, about 2 hours.

Homemade Ice Cream

2 ziplock sandwich bags. One large and one small

1/2 C milk

1 1/2 T sugar

1/2 t vanilla(or any other flavoring ie cocoa powder)

Choc chips

2 trays of ice

6 T salt

Pour milk and sugar into large bag add vanilla and choc

Put ice and salt into small bag. Put small bag into the large bag
and shake

for 10 mins.

Veggie and Turkey Meatloaf cupcakesMakes 9 Preheat oven 350

1/2 C grated onion

7 T homemade ketchup, divided(recipe to follow)

1 1/4 pd lean ground turkey

3 C shredded broccoli coleslaw chopped

(cabbage, carrots, and broccoli)

1/2 egg substitute or 4 eggs

1/2 C quick cooking oats

1 garlic clove

1 t salt

Mix all ingredients together except 3 T of ketchup. Place in cupcake pan with holders. Brush -1 T of ketchup on top of each meatloaf and bake for 30 to 35 mins till edges or lightly browned.

Homemade Ketchup

6 oz tomato paste
1/3 cup water
2 Tbsp vinegar
1/2 tsp dry mustard
pinch of sea salt
1/4 tsp cinnamon
pinch of cloves
1/4 tsp allspice
1/4 tsp cayenne pepper
1/3 cup honey

Mix all together.


for the chicken:

* 6 chicken thighs
* 3/4 cup soy sauce
* 3/4 cup water
* 3/4 cup coconut milk (from a can, save the rest for the rice)
* 3 huge Tbs brown sugar
* 3 scallions, chopped
* 1/2 white onion, chopped
* 3 cloves garlic, minced
* 1/2 tsp sesame oil

for the rice:

* 1 cup jasmine or basmati rice
* 1 cup (remaining from the can) coconut milk
* 1/2 cup cilantro, plus more for garnish

* on the side – grilled broccoli

Combine everything except the chicken in a large sealable plastic bag, then dump the chicken in. Seal it up, swish it around. Stick her in the fridge for about 4 hours. Flip the chicken half-way through.

When you’re ready to grill, preheat the grill to medium. Add the chicken and grill until cooked through, maybe 6 minutes per side. Tent and let rest a couple of minutes.

Pour the coconut milk and another cup of water in a saucepan. Bring to a boil. Add the rice, cover, reduce heat and simmer about 15 minutes, until the rice is cooked and fluffy. Stir in the cilantro before serving

Vanilla-Buttermilk Pastry Cream

Makes: About 1 cup


1/4 cup granulated sugar

3 tablespoons all-purpose flour

1/4 teaspoon kosher salt

1 cup well-shaken buttermilk

2 large egg yolks

1/4 teaspoon vanilla extract (or 1/4 vanilla bean,
split, seeds scraped and reserved)


Combine sugar, flour,
and salt in a small mixing bowl. Whisk gently to break up any lumps, and set
aside. Prepare an ice water bath by filling a bowl halfway with ice and water;
set aside.

Combine buttermilk and
egg yolks in a small saucepan and whisk until smooth. Whisk in dry ingredients
and place the pan over medium heat. Cook, whisking constantly, until mixture is
thick enough to coat the back of a spoon, about 4 minutes.

Remove from heat, and
stir in vanilla extract or reserved vanilla seeds. Transfer pastry cream to a
small bowl nestled in the ice water bath and let cool completely, stirring
occasionally to help it cool faster