Rice Krispie Ice Cream Strawberry Dessert

Brittany's Berry Ice-Cream Dessert

3 c rice krispies
1/2 c coconut
1/2 c brown sugar
1/2 c butter
1/4 c chopped nuts (opt)
1 carton vanilla ice cream 
1 box danish dessert (found by puddings)(or premade in produce section..fruit glaze)
1 lb strawberries (can use blackberries, raspberries or blueberries)

Melt butter, and mix in rice krispy's, brown sugar, coconut and nuts. Can double this to make it extra crunchy.
Press half of crunchy mixture in to a 9X13 pan.  Cut ice cream into 1" slices and layer  it in the pan.
Spread rest of crunchy topping on top.
Freeze for an hour or two.
Prepare danish dessert and add strawberries. (We drizzled caramel on top also because we had it)
Top with danish dessert.

 

Alana's Sugar Cookies - Lofthouse Copycat

Alana's Sugar Cookies     Mom's favorite for 30 years

Lofthouse Copycat Cookies

Preheat oven to 350 degrees Bake for 15 minutes

Cream ;
1 cup of shortening
2 cups of sugar

Then add;
6 T milk
2 teas. of vanilla
3 eggs beaten

Sift ;
4 1/2 c of flour
1 t salt
3 t baking powder

Add dry ingredients into wet a little at a time mixing with mixer until all flour has been added.
Chill
Roll out about 1/4"-1/2" thick on floured surface. 
Frost with a butter cream frosting. (Kindra has a frosting listed with one of her cakes)  These are better than the ones at the grocery store.

Best Lemon Water Ever

Best Lemon Water Ever

1 gallon of water
1 bag of ice
3 cups of sugar
1 T lemon extract
1 T citric acid
This is great for parties and for Sunday too.  Dad sometimes makes it with splenda instead of sugar.

Aunt NaTel's French Bread

Aunt NaTel's French Bread

1/2 cup warm water
2T Yeast
3T sugar
dissolve yeast and sugar in water and let sit while preparing other ingredients
2c hot water
1T salt
1/2 c oil
3 cups flour
Beat well with spoon.  Add 3 more cups of flour(total of 6 cups of flour). Add yeast mixture and beat well with spoon.  Rest 10 minutes.  Beat down.  Repeat 5 times.
Divide into 2 parts.  Roll into a 12X14 rectangle on floured surface. Put on a oiled cookie sheet.  Brush top with beaten egg whites and then cut slits with a serrated knife diagonally about 2-3 inches apart along top of bread.  Rise for 30 minutes. Bake at 375 degrees for 30 minutes.

Broiled Tilapia Parmesan

I was talking with my friend, Nicole, about how making dinner can be frustrating at my house because I don't have even ONE meal that everyone likes. Someone is always protesting. She agreed that it's that way at her house, except for ONE meal. All three of her girls LOVE it and are excited when she makes it. It's FISH (this recipe) and quiona! Her girls are young, ages 22mo - 6 years old. I had to have this fish recipe! I have tried feeding my kids fish a lot with very little positive feedback! 

She shared this recipe with me about a month ago. It's been so well received around our house, we've had it at least 4 times :) I still have one major protester... but I will take that. With other fish recipes I have tried, usually Douglas and I are the only fans. So with this recipe, we gained 4 more fans of fish :)

If you are hesitant about fish or know your kids will resist, try this recipe. We had good luck with it. YUM!

Broiled Tilapia Parmesan

Parmesan Topping:
1/2 c parmesan cheese*

2 T olive oil or butter, softened

2 T mayonnaise

2 T fresh lemon juice

1/4 tsp dried basil

1/4 tsp ground black pepper

1/8 tsp onion powder

1/8 tsp celery salt

2-3 pounds tilapia fillets

Preheat your oven's broiler.  Line a broiler pan or rimmed baking sheet with aluminum foil, spray with cooking spray.

In a small bowl, mix together parmesan cheese, oil, mayo, and lemon juice, dried basil, pepper, onion powder, and celery salt. If it's too thick, drizzle olive oil or lemon juice until it's spreadable. This is a lot of topping, enough topping for 2-3lbs of fish. I have refrigerated this mixture at this point and warmed it in the microwave for 30 seconds when it's time to use. I imagine you could freeze it for future use as well. Mix well and set aside.

Arrange fish in a single layer on the prepared pan. Broil a few inches from the heat for approx. 4-5 minutes.  Flip the fillets over and broil for another 4-5 minutes.  Remove the fish  from the oven and spread about 1T of the parmesan cheese mixture on the top side.  Broil for 2 more minutes or until the topping is browned and the fish flakes easily with a fork.  

*If using freshly grated parmesean, use only 1/3c. You may also need to microwave the mixture for 15-30 seconds to get a smooth consistency.

Serves 6 adults

Recipe by Nicole Moore

Honey Lime Chicken Enchiladas

It is time for me to post something other than a dessert. :) It's not that I ONLY make desserts, I just get the best pictures with the desserts I do make, so I post them more often. I have another girl scout cookie recipe coming at you, so we needed something to break up the sweets. 

This recipe is perfect. We make this for an "everyday" meal or a meal to entertain company. They are easy, unique and tasty.

melskitchencafe.com

 Honey Lime Chicken Enchiladas

Ingredients:
6 T honey
4-5 T lime juice
1 T chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded
10-12 soft taco sized flour tortillas
2 cups colby or monterey jack cheese, shredded
2 - 10 oz. can green enchilada sauce

Mix first 4 ingredients together in ziploc bag and toss with shredded chicken. Let it marinate for at least a half hour.

With cooking spray, spray a 9×13 pan (or 2 8x8's and save one half of this recipe in the freezer for another meal*). Pour enchilada sauce into the the dish, enough to make a thin layer on the bottom (Approximately 1/2 can for a 9x12 and a 1/3 of a can per 8x8).

Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top - see pic below.)


 *Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top. OR put in your refrigerator the night before and bake at regular time and temperature.

After putting these under the broiler the last few minutes they turn golden... yum.

Samoa Cookies

What is better than a Samoa Girl Scout Cookie? A homemade one :) These are a bit of work, but worth it. Plus, with the shrinking number of Samoas per box, who can afford not to make their own?

Samoa Cookies

Makes about 3 1/2 to 4 dozen

The Cookie (base):

1 cup butter, softened

1/2 cup sugar

2 cups all purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla extract

up to 2 tablespoons milk

Preheat oven to 350F.

Cream together butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed, next, the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky (you may not need any at all). The dough should come together into a soft, pliable ball. Add in a bit of extra flour if your dough seems sticky.

It's easiest to roll the dough out in 2 or 3 batches (between pieces of wax (or parchment) paper to about 1/4-inch thickness (or a little thinner) using a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined (or on silicone mat) baking sheet and make a hole in the center. I used the small end of a large round piping tip. Nicole comments that you can use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat until the dough is used up (it's okay to re-roll, this dough is shortbread-like and very forgiving.)

Bake cookies for 10-12 minutes, until bottoms are very lightly golden brown around the edges.

Cool for a few minutes on the baking sheet, to allow them to firm up slightly, then transfer to a wire rack to cool completely.

Coconut Caramel Topping:

3 cups shredded coconut (sweetened or unsweetened)

12-ounces good-quality chewy caramels

1/4 teaspoon salt

3 tablespoons milk

8 ounces dark, semi-sweet or milk chocolate (chocolate chips will do)

Preheat oven to 300 degrees (F)

Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Watch carefully, especially near the end of toasting time; the coconut toasts very quickly once it begins to become golden.

Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.

Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 teaspoons per cookie. Reheat caramel for a few seconds in the microwave if it begins to firm up, to make it soft and spreadable once again.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. (I melted mine stovetop using double boiler method.) Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper (I used silicone baking mats instead). Transfer all remaining chocolate into a piping bag or a ziploc bag with the corner snipped off and drizzle finished cookies with chocolate. (Melt a bit of additional chocolate, if there is not quite enough for each cookie.)

Let chocolate set completely before storing in an airtight container.

Recipe Source: OnceUponAPlate