Friday, July 19, 2013

Ice Cream Sandwich Cake

For a little over a week, I had a very bad headache and found out that I had a migraine.  The only time that I was in as much pain was when I was in labor with my precious little man.  The whole week I was in pain, my wonderful hubby took over all of my roles at the house.  When he got off work, he would pick up our son, fix or pick up dinner, and put our little man to bed.  I couldn't think of a better way to say thank you than to make a dessert for him.  He loves Ice cream and chocolate.  What better dessert than an ice cream sandwich cake.  Chocolate and ice cream all mixed into one yummy dessert.

You'll need:

12 pack of Ice Cream Sandwiches
1 regular tub of Whipped Cream

In an 8x8 pan, place aluminum foil all around and over the edges.  This makes it very easy to clean up.  Place a layer of ice cream sandwiches on the bottom.  You can cut one or two sandwiches in half to fill in the gaps.

Next, use about half of your whipped cream and smooth over your ice cream sandwiches.  Place another layer of ice cream sandwiches over the whipped cream.  

Use the rest of your whipped cream to layer over the top.

Place your pan in the freezer for a few minutes to make sure it sets before you cut into it.

If you want to get really fancy, you could add a layer of chocolate pudding in between the ice cream sandwiches.  I would have done that but, I was still recovering and my niece and I  kinda did this as a last minute thing.  Hope you enjoy!!

Saturday, July 13, 2013

Super Easy Roast Beef

My girls are in town this weekend.  My middle sis, her husband, and their two girls.  The BIL is going camping with my hubby and the girls are staying here.  Even though it's summer, it's been raining here for almost two weeks straight and I thought that a roast would be perfect.  My Aunt showed me how to make this several years ago.  I don't remember exactly how she made it but, this is how I've made it ever since.

You'll need:

Boneless Chuck Roast (about 2 lbs. give or take)
1 can golden mushroom soup
1 can beef consomme
1 can beef stock/broth
1 packet of french onion soup (the dry mix)
about 4 medium potatoes
about 1/2 lb of baby carrots

You can add some different types of veggies like bell peppers or fresh onions.  You go with your bad self! 

Preheat your oven to 325 degrees.  Slow and steady cooking is key for this recipe.  Chop your potatoes into about 1 inch cubes.

 Place your chuck roast in a 9x13 cooking pan.  I use a glass Pyrex pan. 

Empty the dry onion mix on top and around the roast.  

Place your potatoes and carrots around the meat in the pan.  Pour the golden mushroom over the top.  You may need to use a spatula to spread it around.  Add the beef consomme and the beef stock.  I promise you won't need any salt in this dish.

This is what is looks like before you put it in the oven.

 If you're like me, you may like to have some extra roasted veggies.  I add some extras to a small square pan along with my big pan and just divide the juices up.

Cover both dishes with aluminum foil and place them on the center rack in the oven.  Cook for about 3 hours.  The smell will waft all throughout your house.  It is wonderful!!!

Be careful when you take it out of the oven.  Some of the fat cooks out of the meat and will make more juice/gravy in the pan and may slosh over the sides.  It will be very hot.  You will want to let the pan sit for about 10 minutes.  It will still be hot even after 10 minutes.  The meat will come apart just using a fork.

This is not the best picture but it was still delicious

Friday, July 5, 2013

Spaghetti Roll-Up

Can't really remember where I saw this and couldn't find the recipe.  If it looks like yours let me know.  My little sous chef and I made this for supper last night.  

It was yummy!  The hubs and I are not dieting this week  and I thought that we could use something s little different from the usual spaghetti that we have to have at least once a week for the little one.  This was our 4th of July supper.

1 can of Hunt's Garlic and Onion Spaghetti Sauce (Our favorite)
1 lb spaghetti noodles
1lb hamburger meat
about 1 cup shredded mozzarella
1 tube crescent rolls
onion powder

1. Preheat your oven to 325.  Brown meat and add salt, pepper, and onion powder to taste.  Drain and put meat back into pot.  Add spaghetti sauce and bring to a low simmer.

2. Cook noodles according to directions on box.  I used Thin Spaghetti noodles.

3. While the noodles and sauce are cooking, spread your crescent noodles out on a pan that has aluminum foil spread over the top.  You'll need to flatten the whole tube out to about 1/4 inch thick and make sure the seams are pinched shut.

4.  When the noodles are ready, drain and return to pot.  Add all except about 1 cup of sauce into the noodle pot and mix together.

5. Pile the spaghetti noodles and sauce mixture down the length of the crescent rolls.  Leave about a half inch open at the ends.  You may have some noodles left over.  If you're like me and have  little one that only likes regular spaghetti, you can leave that little bit for them.

6.  Pour that left over cup of spaghetti sauce over the top of the noodles.

7.  Spread the mozzarella cheese along the length of the noddles.

8.  You can either roll it up with the ends tucked in or you can make about 8 angled cutsdown each sideof the rolls, about a half inch apart,  and braid them over the top.  If you just roll them, you may want to cut a few vents on the top so that steam can escape.

9.  Place in the oven on the middle rack and bake for about 12-15 minutes or until golden brown.

If you want to get super fancy, you can brush garlic butter over the top before you bake it.  I made some extra sauce and my husband spooned it over the top of the finished rolls after we cut it.  Hope you enjoy!!