Ice Cream Sandwich Cake

For a long time we would buy ice cream cakes for birthyday's. While delicious, they're expensive. This is a fantastic copy that you'll enjoy making, and at about $10.00 for twice the size of a purchased one ($25ish) you'll make it for more than just birthdays!

24 ice cream sandwiches
2 8oz containers of cool whip (you won't use all of them but you need more than one)
1 chocolate syrup ice cream topping bottle (like Hershey's)
1 caramal syrup ice cream topping (find it in the grocery store with the other ice cream toppings)
4 large Butterfinger candy bars crushed/chopped

Layer in a 13x9 pan:
1st layer: 12 ice cream sandwhiches
2nd layer: a general spread of cool whip (almost the whole 8oz container)
3rd layer: 1/2 the chocolate syrup
4th layer: 1/2 the butter fingers

Repeat. Keep in the freezer - eat !!

Creamy Guacamole

2 or 3 ripe avocados
a dollop of mayonnaise
salt & pepper
1/4 to 1/2 cup of salsa
garnish with cilantro or parsley
Mash together with a potato masher.

There's a lot of ways to make guacamole, I use what I have on hand. A lot of folks use lemon or lime juice, but we like a creamy guacamole, so I use mayonnaise (it has vinegar in it). The lemon juice helps to slow the browning process. I have the same luck with mayonnaise. If I don't have salsa, I throw in onion, garlic, and green chili and some cayenne pepper or tabasco sauce. There's a lot of different ways to make it - experiment! Guacamole doesn't keep - so don't make it until you're ready to eat it. I like to make it with room temperature avacados, then I put in the fridge for about 20 minutes. You must put the plastic wrap right on the guacamole surface, so no air will get to it. It turns brown fast, this is the best way we've been able to keep it from going brown before we eat it! We like it with chips of course, but it's most excellent on cheese burgers with bacon.

Chicken Stock

So the other day I went to Safeway, and in the marked down meat I found chicken leg quarters for 50% off! Chicken leg quarters are the leg with the thigh attached. So I got 10lbs for $5.00. Two 5 pound packages! They were still in date for two days! So, I threw one package in the freezer and the other I put in my largest stockpot, added an onion, couple carrots, a few garlic cloves, poultry seasoning, salt and pepper, and some parsley. Then, I filled it up as full as I could with water. I brought it up to a boil, then simmered about an hour and a half. I pulled out the chicken and de-boned it (when it was cool enough to handle) - I got enough chicken for 2 casseroles. That went in the freezer. I put the whole stock pot in the fridge until the next day. The next day, all the fat had hardened to the top of the stock, I scooped that out and tossed it. I strained the remaining broth into my other stock pot, and boiled it up for about 5 minutes. Then I poured it into clean jars and sealed. Now I have 4 quarts of glorious home-made chicken stock!!! I use a lot of chicken stock in my recipes. You can use it for soup, to make rice, gravy, even to just flavor vegetables. The bonus is - I have another package in the freezer, which will make all of the above!! (enough chicken for 2 casseroles and 4 quarts of stock). All-in-all that's 4 meals and a lot of stock! This is smart shopping- yay!

These recipes are quite large, to feed my hungry family. With a hungry husband, and 3 teenage sons, they all have healthy appetites! If your family is smaller, you might want to make sure you have plans for the leftovers or cut the recipes in half.

I live in Colorado, about 5,280 feet - so it's high-altitude! Usually adjustments only need to be made with baking; but be careful about heat. I may use medium - to medium high and you might not need to go quite that high.

My family likes meat. I have found when experimenting with new recipes I use less vegatable and pasta - and increase the meat. If you're not a big meat eater - you may want to adjust - or get your recipes somewhere else - GO MEAT!

I only use 80/20 ground beef. Sometimes I use 85/15 (Ground Chuck) if I can find it on sale - and I don't make any adjustments.

I love to use fresh herbs. I started growing my own herbs about 8 years ago and in our climate have had great luck with oregano and thyme coming back every year. Parsley and sage grow very easily in a garden but unfortunately I didn't plant soon enough this year so I missed out. My thyme plant also didn't make it through last winter (it was a colder winter than usual) - so I will have to replace that. I don't have luck with basil so I use usually use dried. Even if you're not much of a gardener, I strongly recommend trying your hand at herbs. They are so easy to grow and you will save money not having to buy them (either dry or fresh). It is also quite easy to dry your own herbs at the end of the season so you can have quite a bit on hand for awhile. Only plant herbs you plan on using. If you don't use tarrogon - don't plant it! Do a little research because some herbs can take over your gardens and you'll have a hard time getting rid of it (like mint).

I rarely use canned tomatoes. I like Rotel style tomatoes, but you will notice in my recipes I use tomato sauce. We're just not big on crushed or canned tomatoes - so if you like tomatoes you might experiment a little in recipes that I call for tomato sauce.

I love cooking meat and deglazing the pan with wine. About a year ago I didn't have any white wine to deglaze the pan for Spaghetti Carbonara (see my alphabetical list of recipes) but had a beer in the fridge so i used that. It was delicious! Now I usually deglaze with beer (it's cheaper too). You can experiment with light, medium and dark beer for a different flavor.

Beef Enchiladas
1-1/2 cups cooked ground beef
1 cup chopped onion
1 can cream mushroom soup
9 to 12 tortillas (I used flour your choice - see below if using corn tortillas**)
3 cups - divided shredded cheddar cheese
10 oz. can tomato soup
28 oz. can medium heat enchilada sauce (green)****

Combine meat, 1 1/2 cups cheese, tomato soup and onion; set aside. In separate bowl,
combine mushroom soup and enchilada sauce. Divide meat mixture (about 1/2 C per tortilla) among tortillas and roll up. Place seam side down in a 13x9 pan. Pour sauce over and sprinkle with reserved cheese. Bake at 350 about 25 mins.

**Using corn tortillas is traditional and especially delicious, but you have to prepare them
properly. The best way is to use a cast iron skillet with a little oil and heat each corn tortilla a minute or two (it will blister a little bit) on each side. If that's too much work, just dip them in sauce before rolling. My Hispanic friends tell me it's just to make them "soft".

****Becuase I live in Colorado we have wonderful access to a variety of Mexican food. You may not be able to get green enchilada sauce where you live, you can use red (which is actually more traditional) - it's just a tomato base - so you'll have a more tomato sauce base. It also won't have much heat to it. I would suggest using 2 or 3 cans of rotel tomatos (and mix that with the cream of mushroom soup) or even a good size jar of salsa. Another note, I paid $3.89 for a can of green enchilada sauce - OUCH! I'm going to start making my own, and I'll post that in the future.

NOTE: You could easily use chicken in this recipe. Also, I have been to many potlucks where they stuffed the enchiladas with cheese and onion (no meat) and they are DELICIOUS! Meatless makes a great side with tacos.

Spaghetti & Roasted Meatballs

With the exception of a pot to boil the spaghetti in, this is a one pan dish. You should be able to get it on the table in less than 45 minutes. I make it on busy weeknights and it seems pretty effortless to feed the masses! But don't let that fool you. This dish is Italian restaurant worthy and your family will be grateful!

Preheat oven to 425

Place in a small bowl to soak while you start the meatballs:
4 slices of soft white bread, torn into SMALL pieces
3/4 Cup milk

In a large bowl combine mix well and set aside:
2lbs hamburger
4 cloves of garlic finely chopped
a little salt & pepper
1/2 cup fresh parsley (or couple tablespoons dried)
1 cup grated parmsean cheese
1 tbsp dried oregeno (I usually use 3 Tbsp fresh if I have it)
1 tbsp dried basil (I usually use 3 Tbsp fresh if I have it)
1 tbsp paprika

Pour into a 13 x 9 pan:
2 28oz cans tomato sauce
1 tbsp oregano
1 tbsp basil
1 tbsp parsley
salt & pepper

Squeeze out as much milk from the soaking bread cubes as you can, then add the drained bread to the meat mixture. Make into 12 large meatballs, about the size of a tennis ball. Place all meatballs in the 13x9 pan, right ontop of the sauce mixture. the meatball will probably only be covered by 1/2.

Bake 30 minutes.

I start my water to boil the spaghetti after the meatballs have been in the oven 10 minutes, which gives me time to boil the water and cook the spaghetti. This way everything comes out ready at the same time (give or take a couple minutes!).