Link's Peanut Butter Choco-ChipLESS Cookie Dough Ice Cream

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Link's Peanut Butter Choco-ChipLESS Cookie Dough Ice Cream

As seen on This is Mythical, an off-branch of Good Mythical Morning...

I make NO claim to this recipe.


Ice Cream Ingredients:
1 cup peanut butter
1/2 cup sugar
Pinch of kosher or fine sea salt
1 1/2 teaspoons pure vanilla extract
2 cups half-and-half

Cookie Dough Ingredients:
8 ounces (2 sticks) cool unsalted butter, cut into pieces
1 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Cookie Dough Directions:
1. Cream the butter with the handheld mixer until soft and fluffy.
2. Add both sugars and mix, then add the vanilla and 1 egg and mix, then, add the remaining egg and mix.
3. Add the flour, baking soda, and salt and mix.
4. Using your hands, roll the dough into a long thin rope; then cut into small bits.
5. Refrigerate until ready to use.

Ice Cream Directions:
1. Cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth.
2. Add 1 cup of half-and-half and beat until well mixed. Add the rest of the half-and-half and whisk.
3. Pour the mixture into ice cream maker and process for 25 minutes.
4. Add in the cookie dough a few pieces at a time. Let the ice cream churn for another 5 minutes.
5. Freeze the ice cream for 1 to 2 hours before serving.

Erica’s Sl*tty Brownies

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Erica’s Sl*tty Brownies
^^photo credit to http://aliparkerbooks.com^^

I received this recipe in a book email from Ali Parker, and instead of holding onto the email forever, I'm posting it here.
This is *NOT* my recipe, and I make NO claim to it.

INGREDIENTS
1 pound chocolate chip cookie dough
16 Oreo cookies
1 box brownie mix (plus whatever extra ingredients the mix calls for)

1. Preheat oven to 350℉. Grease a 9×9-inch pan with cooking spray.
2. Spread cookie dough in an even layer on the bottom. Top with Oreos in an even layer.
3. Mix brownie batter according to package instructions; spread on top.
4. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

5. Let it cool in the pan for 15 minutes before cutting into 16 even squares.

En-Lightened Vanilla Chai

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En-Lightened Vanilla Chai
^^photo credit to sweetnlow.com^^

I received this recipe in a freebie pack of Sweet’N Low® zero calorie sweeteners. I'm finally getting around to posting all the backed up recipes I have.

INGREDIENTS
4 cups boiling water
4 regular tea bags
12 packets Sweet’N Low® zero calorie sweetener (4 teaspoons)
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cardamom
Pinch of freshly ground black pepper
1/2 teaspoon vanilla
2 cups skim milk, heated

1.Pour boiling water over tea bags in 1 1/2-quart nonmetal heatproof pitcher. Steep 3 minutes. Remove and squeeze tea bags.
2. Stir in Sweet’N Low®, pumpkin pie spice, cardamom, pepper, vanilla and skim milk.
3. Sprinkle individual servings lightly with additional pumpkin pie spice.

Tip: If desired, top each serving with a little whipped cream topping from an aerosol can.

TO MAKE WITH NORMAL SUGAR: Replace the 12 packets of Sweet'N Low with 1/2 c sugar. Make as directed.

Honey Chia Bananas on Toast

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Honey Chia Bananas on Toast

^^photo Credit to schar.com^^

I got a booklet in May's Love with Food box from Schar, and this recipe was in the booklet. Before I toss the booklet, I figured I'd post the recipes.

FROM THE BOOKLET: This delicious noodle soup is inspired by the traditional Vietnamese dish simply known as "pho." Far from the likes of canned soup, this homemade pho delivers a comforting, warming blend of better-for-you ingredients, including fresh, crisp veggies, tasty broth and slurpable black bean noodles.

INGREDIENTS
4 slices Artisan Baker Multigrain Bread
2 small bananas
1 tsp lemon juice
6 chopped walnuts
1 tsp chia seeds
1 tsp Manuka honey
Peanut butter (optional)

1. Place the bread in the toaster and lightly toast. Place the toasted seeded loaf on a plate and cut the toast in half diagonally.
2. Thinly slice the bananas and lay the slices on the toast to cover the top, drizzle with the lemon juice.
3. Scatter the chopped walnuts and chia seeds over the top.
4. Drizzle with Manuka honey to sweeten.

You can also add peanut butter to hold the banana slices on the toast and for sweetness.

If you cannot find these brands locally, you may substitute for other brands

Black Bean Noodle Bowl

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Black Bean Noodle Bowl

^^photo Credit to vitacost.com^^

I got a booklet in March's Love with Food box from Vitacost, and there were some recipes in the booklet. Before I toss the booklet, I figured I'd post the recipes.

FROM THE BOOKLET: This delicious noodle soup is inspired by the traditional Vietnamese dish simply known as "pho." Far from the likes of canned soup, this homemade pho delivers a comforting, warming blend of better-for-you ingredients, including fresh, crisp veggies, tasty broth and slurpable black bean noodles.

INGREDIENTS
8 oz package Explore Cuisine* Organic Black Bean spaghetti
3 1/2 c Kettle & Fire Grass-Fed* Beef Bone Broth
1 tsp La Tourangelle Delicate* Avocado Oil or Nutiva* Organic Coconut Oil
1 tsp powdered ginger
2 1/2 tsp low-sodium soy sauce (or soy sauce alternative)
1 c carrots, shaved into thin ribbons
1 red bell pepper, thinly sliced
1 small cucumber, halved lengthwise and thinly sliced
2 cloves garlic, minced
1 tsp chili powder

TOPPINGS TO TASTE
Raw cashews, crushed
Sesame seeds
Fresh basil, mint and cilantro, chopped

1. In large pot, bring broth to boil. Add noodles and cook according to package directions.
2. In saucepan over medium heat, coat with oil and add ginger and garlic. Cook 1 minute, stirring constantly. Add stock and soy sauce; bring to boil. Simmer 10 minutes.
3. In bowl, mix carrots, bell pepper and cucumber.
4. To serve, distribute noodles evenly among four serving bowls. Top each serving with 1/4 vegetable mixture. Pour about 3/4 cup stock mixture into each bowl. Sprinkle evenly with sesame seeds, cashews and herbs.

*If you cannot find these brands locally, you may substitute for other brands or buy them directly from vitacost.com.

Very Berry Smoothie

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Very Berry Smoothie

^^photo Credit to vitacost.com^^

I got a booklet in March's Love with Food box from Vitacost, and there were some recipes in the booklet. Before I toss the booklet, I figured I'd post the recipes.

FROM THE BOOKLET: Your morning mash-up is missing something. It needs a good blast of body-loving nutrients, which conveniently come blended into one powerhouse powder. The mix of flax, superfoods probiotics and herbal extracts is in one full stop. All you have to do is pour it in and shake it up!

INGREDIENTS
1/2 c ice
8 oz. unsweetened almond milk
1/2 frozen banana
1/2 c frozen raspberries
1 scoop Amazing Grass Goji & Acai Green Superfood
1-1/2 tsp acai powder
2 tbsp almond butter
2 tbsp unsweetened shredded coconut

1. In a high-speed blender, add all ingredients in the order listed and process until smooth.
2. Top with extra coconut, if desired.

Gluten Free Classic Three-Cheese Lasagna

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Gluten Free Classic Three-Cheese Lasagna

^^photo Credit to delallo.com^^

Lasagna was a FAVORITE of mine as a child. I thought my mom made the BEST lasagna ever. I actually thought my mom was a pretty good cook. I loved a LOT of her dishes. Sadly, I don't remember the recipe to my favorite dish she made... but I do remember it involved boneless chicken breasts and Campbell's Broccoli Cheddar cooking soup.

Lasagna has now become a 'birthday dish' in our house; Grandma makes it every year for Mama Melissa's and her birthday (Yes, they share a birthday), and this year, Grandma used the box of Delallo Gluten Free lasagna noodles I got in January's Love With Food Gluten Free box.

This recipe was in the same box.

INGREDIENTS
1/2 pound lean ground beef
1/2 pound ground veal
2 (25.25-ounce) jars DeLallo Pomodoro Fresco Marinara Pasta Sauce
1 (16-ounce) containers Whole Milk Ricotta Cheese
1 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh Italian flat-leaf parsley
2 eggs
1 (9-ounce) box DeLallo Gluten Free No-Boil Lasagna (15 sheets)
5 cups shredded mozzarella cheese (about 1 1/4 pound)

1. In a medium non-stick pan over medium heat, sauté the beef and veal until cooked through, breaking up meat with back of spatula, about 8 minutes. Remove the meat from the pan and allow to cool. Mix the browned meat with the marinara sauce in a bowl.
2. Preheat oven to 350˚F. Combine ricotta, 3/4 cup Parmigiano and parsley in a bowl. Season to taste with salt and pepper. Mix in eggs.
3. Spread 1/2 cup sauce over bottom of 13 by 9-inch baking dish. Place cooked lasagna sheets over sauce, overlapping to fit. Dollop half of ricotta mixture evenly over the sheets. Sprinkle 1/2 of the mozzarella cheese evenly over ricotta mixture. Then, spoon 1 1/2 cups of sauce over cheese, spreading with spatula to cover. Repeat layering with remaining lasagna sheets, ricotta mixture, mozzarella and sauce.
4. Top the final layer with remaining sauce and Parmesan. Cover the baking dish with aluminum foil and bake for about 45 minutes.
5. Uncover, then bake until hot and bubbly, about 10 minutes.
6 Let lasagna stand 10 minutes before serving.

ADMIN POST: Epic Fail...

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ADMIN POST: Epic Fail...

So, I failed at this SO bad. I have no excuse other than my other two blogs, The CP Chick and Becky's Book Bytes took off and have kept me busy.

I plan to start posting more regularly here. I have some recipes from some of the review boxes I receive for The CP Chick, and I plan to post them before I toss the papers from the boxes.

I hope I don't fail epically again

Becky
The Disabled Cook

Fettuccine with Shrimp & Asparagus

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Fettuccine with Shrimp & Asparagus

^^photo Credit to Barilla.com^^

I am a pasta-holic, mainly for two reasons...
1. It's easy to make.
2. It's one of the things I'm allowed to make without too much hassle from the 'grandparents.' (Mama Melissa lets me pretty much make whatever I want, as long as we have the stuff)

I got a card in my November 2016 Love with Food Gluten Free box with this recipe on it, so before I tossed the card, I wanted to post the recipe. This recipe is using Barilla® Gluten Free Fettuccine, but I think ANY brand of fettuccine can be used.

INGREDIENTS
1 box Barilla® Gluten Free Fettuccine
4 tablespoons extra virgin olive oil
2 cups red onion, sliced thin
1 bunch asparagus, sliced on a bias
16 small shrimp, cleaned & deveined
Salt and black pepper to taste
½ cup basil, sliced

1. Bring a large pot of water to a boil; cook pasta according to package directions.
2. Meanwhile, in a large skillet, sauté onion in olive oil for 2-3 minutes or until slightly browned.
3. Add asparagus and shrimp; cook for 2-3 minutes or until the shrimp are browned on both sides, then season with salt and pepper.
4. Drain pasta, add to skillet and toss with the sauce. Remove from heat, fold in basil and serve immediately.

Easy Pumpkin Cheesecake with Whipped Cream

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Easy Pumpkin Cheesecake
with Whipped Cream


^^photo Credit to allrecipes.com^^

Growing up, I hated pumpkin ANYTHING. My Holiday Pie choices were Apple and that's it. I didn't want any other pie, and while my older family members would scarf Pumpkin Pie down, I refused to even try it.

I'd say I was well into my teenage years when I tried Pumpkin Pie for the first time... and that was it. I was hooked on it.

I got a coupon card in my November 2016 Love with Food Gluten Free box with this recipe on it, and with Thanksgiving coming up soon, I wanted to post it.

INGREDIENTS
1 Graham Cracker pie shell
2 8 oz. packages cream cheese,softened to room temperature
1/2 c sugar
1/2 c canned pumpkin
1-2 tsp pumpkin pie spice
2 eggs

Whipped Cream
1/2 c white chocolate chips
1 c Land O'Lakes Heavy Whipping Cream, divided
1 tbsp sugar
1/2 tsp vanilla
1/4 tsp rum extract (or 2 tsp rum)
1/2 tsp nutmeg
1/8 tsp cinnamon

1. Preheat oven to 350°
2. Using an electric mixer, beat cream cheese, sugar, pumpkin, and pumpkin pie spice until smooth and creamy.
3. Add eggs, one at a time, beating well after each additon.
4. Pour batter into homemade or premade crust and bake for 40 minutes.
5. While the pie is baking, melt the white chocolate chips and 1/4 c heavy whipping cram in a small saucepan over low heat, whisking constantly, until mixture is smooth.
6. Pour into a bowl and refrigerate until mixture thickens and cools, about 30 minutes.
7. Using an electric mixer, beat remaining 3/4 c whipping cream to soft peaks. Add sugar, extracts and spices and continue to beat until stiff peaks appear.
8. Mix 1/2 of whipped cream into white chocolate mixture, stirring until fully incorporated. Gently fold in remaining whipped cream.
9. Pipe or spoon onto cooled cheesecake.

Jalapeno Chevre Tower Appetizer

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Jalapeno Chevre Tower Appetizer

I got this recipe in last month's Love with Food box, and in an attempt to clean up my work area, wanted to post it, so I can toss the card.

INGREDIENTS
RW Garcia Sweet Potato Crackers
Crumbled goat cheese
Jalapeno slices
Bell Peppers (Red, Orange and Yellow)
Cucumber
Cilantro

PREP
1. Start by using a Julienne peeler to create strips of cucumber and bell pepper. The thinner the strip, the better for making them curl on the top of the tower.
2. Chop the jalapenos into round slices (remove the seeds for less heat)

TO MAKE THE TOWER
1. Start with the Sweet Potato Crackers
2. Add a tablespoon of goat cheese
3. Add a jalapeno round (or some jalapeno jelly for a juicier bite)
4. Add the cucumber and bell pepper strips to the top
5. Use Cilantro for garnish

Teriyaki Grilled Chicken Kebabs

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Teriyaki Grilled Chicken Kebabs

I got this recipe in last month's Love with Food box, and in an attempt to clean up my work area, wanted to post it, so I can toss the card.

INGREDIENTS
8 wooden skewers
4 boneless chicken breasts (about 2 lbs.), cut into 1-1/2" cubes
1 large red, yellow or green bell pepper, cut into 1" pieces
1 large red onion, peeled and cut into 8 wedges
1 cup white button mushrooms, halved
1/2 cup Soy Vay® Veri Veri Teriyaki® Marinade & Sauce

PREP
1. Soak wooden skewers in water while prepping (for at least 30 minutes).
2. Cut the chicken, peppers, onions and mushrooms into 2-inch cubes.
3. Place in a bowl or large resealable container and pour in the Veri Veri Teriyaki sauce (leaving some for basting). Turn until everything is evenly coated.
4. Let ingredients marinate for at least 15 minutes.
5. When it’s ready, discard any leftover marinade.
6. Prepare a charcoal grill for direct cooking over medium-high heat.

COOK
1. Thread the chicken and vegetables onto the skewers.
2. Place the skewers on the grill, turning frequently until chicken is cooked through and browned on all sides.
3. Brush with additional Veri Veri Teriyaki sauce for more flavor.
4. Serve immediately.

Cheesy Chicken Noodle Bowl

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Cheesy Chicken Noodle Bowl

I wanted to make some more of the Poor Man's Tuna Noodle Casserole I posted last week, but I couldn't find the other can of tuna I had. But, If Mama Melissa taught me anything about cooking, it's how to improvise on the fly. So, I used a can of the pre-cooked chicken breast I usually use for my chicken salads. It tasted even better!

INGREDIENTS
4 oz penne pasta (I used Gluten-Free Corn Pasta by La Veneziane from last month's Love With Food box)
1 small jar Ragu cheese sauce (I used ½ normal jar, so adjust by that)
1 can pre-cooked chicken breast packed in water, drained*
1 tsp lemon pepper
2 tsp Mrs. Dash seasoning blend
⅛ tsp garlic powder

1. Cook noodles according to package directions and drain; return to pan.
2. Pour cheese sauce over noodles and mix well.
3. Add can of chicken and mix well, chopping the chicken as you mix.
4. Return pan to low heat for 5-6 minutes or until thoroughly heated. Add spices and continue to mix well.
5. Serve.

This makes 1 serving. Adjust amounts for more people as needed.

You may use other spices as desired.  I just used what was within reach above our stove.

*You may change or omit the chicken as desired. As I said, I was originally aiming for some more Poor Man's Tuna Noodle Casserole, but had to improvise. You can use chicken, turkey, ham, beef... even veggies if meat isn't your thing!
You can also use fresh meats. I just use canned meat, because it's easier for me to use.

Poor Man's Tuna Noodle Casserole

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Poor Man's Tuna Noodle Casserole

I'm usually not allowed to cook for myself; I'm usually deemed 'too dangerous' to be using a stove, even though I've been cooking on my own for nearly 25 years now. But I digress...

This recipe was born from the desire to figure out what to do with a package of penne noodles I got in a review box, and a 1/2 jar of leftover cheese sauce.

INGREDIENTS
4 oz penne pasta (I used Gluten-Free Corn Pasta by La Veneziane from last month's Love With Food box)
1 small jar Ragu cheese sauce (I used ½ normal jar, so adjust by that)
1 can tuna fish packed in water, drained
½ tsp lemon pepper
½ tsp Accent seasoning
⅛ tsp sea salt

1. Cook noodles according to package directions and drain; return to pan.
2. Pour cheese sauce over noodles and mix well.
3. Add can of tuna and mix well, chopping the tuna as you mix.
4. Return pan to low heat for 2-4 minutes or until thoroughly heated. Add spices and continue to mix well.
5. Serve.

This makes 2 servings, or one 9" plateful. Adjust amounts for more people as needed.

You may use other spices as desired.  I just used what was within reach above our stove.

Taiwanese Beef Noodle Soup

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Taiwanese Beef Noodle Soup

I got this recipe for a subscription box I am in the middle of reviewing on my other blog, The CP Chick. I really didn't want to include the recipe there, but I didn't want it to go to waste either.

The traditional way to prepare this would be to use Asian egg noodles, but any 'long' noodle could be used in a pinch.

INGREDIENTS
10 oz beef shank
8 oz noodles
4 c. water
1 oz bok choy

SPICES
2 tbsp 5-spice powder
2 red peppers
3 tbsp soy sauce
1 tbsp DARK soy sauce
24 oz beef stock
1 tbsp chu huo paste
1 tbsp shaoxing wine
3 garlic cloves
1 pc sugar cane
ginger to taste, sliced
green onions (scallions) to taste, sliced
dash of sesame oil
pinch of salt, sugar and white pepper

1. Blanch the beef in boiling water for 5 minutes, to remove extra fat and blood. Cut into pieces.
2. Heat up a pot. Add oil, all spices, and beef. Stir fry until everything is coated. Then add 4 cups of water and boil on low heat for one hour.
3. In another pot, cook the noodles as directed. Drain and transfer noodles to a bowl. Pour soup and beef over noodles
4. Garnish with green onions.

 
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