Flash from the Past...Ice Cream Cake Recipe

So my daughter is a Halloween baby.  Yep, born on Halloween.  When the kids were young, I would make an Ice Cream Cake for their birthday cake.  A recipe from family had become our family tradition for birthdays.  Years passed and the birthday tradition slid into the background almost forgotten.  Ahhh, but not this year.  As it is the Birthday girl has requested to have this flash from the past for her birthday and to share with her young family. 
Now where did I put that recipe???

Ice Cream Cake

Ingredients:

I package of Keebler Pecan Sandies Shortbread Cookies

1 bag semi sweet chocolate chips

1/2 cup butter

2 egg whites

2 tablespoons sugar

1/2 gallon vanilla ice cream

 

Crush cookies and reserve 1/2 to 3/4 cup for top.

Add 1/4 melted butted to crumbs and press into pan.  I get two 9" pie pans from recipe.

Melt chocolate chips with 1/4/ cup butter until smooth.

Beat egg whites and sugar into soft peaks.

Cool chocolate.

Fold into egg whites.

Add on top of cookie crumb crust and freeze.

Add softened vanilla ice cream and top with reserved crumbs.  Put into freezer until time to serve.

"Happy Birthday to you!"
 

Shout out to Diana, thanks for the original taste of yumminess!
Happy Birthday, Birthday girl!

 

Fall Inspiration and How-To’s with Miracle-Gro and the Gardenieres!

This is a Sponsored post written by me on behalf of Miracle-Gro for SocialSpark. All opinions are 100% mine.
Home Depot and Miracle-Gro are teaming up to bring us inspiration and projects, led by hand-picked green thumbs they call Gardenieres.  You can also check out and "like" the Miracle-Gro Facebook page for more inspiration and talk with fellow gardeners!

Each "Gardeniere" is led by master gardener, William Moss.  Gardenieres are real-life gardening enthusiasts with real world experience when it comes to growing, anything.
Gardenieres
I'm inspired to get my container gardening started after watching a Gardeniere video on the subject!
My To Do list has listed "start indoor container herb garden" on it, yep, it's been there for a little too long now.  With the video below, I have the confidence to get it done so we can enjoy fresh herbs all winter long in our steamy soups, chili and warm me from the inside out my toes are frozen comfort food. I am excited to start my container project and have fresh herbs in the middle of a New England blizzard this coming winter!

Using my favorite potting soil I know will bring success to my container garden!

We are getting the fall garden and landscaping in shape this week.  Beautiful fall colors abound here in New England and the Northeast.  Thanks to this helpful page, Find beauty in the Fall, it's easy to find solutions to fall gardening and landscaping questions.

The Winds of Change

The winds of change are upon us in New England and

the kaleidoscope of foliage color is at peak in some areas. 

The ducks take flight, headed for warmer climates.

As do, some human "snow birds." 

So after an afternoon leaf peeping, my

thoughts turn to chilly weather

Autumn Harvest family recipes.

Do you have family favorite recipes

for the Fall?

Tonight's Dinner? Thick and Creamy New England Clam Chowder

Ingredients:
• 2 tablespoon butter
• 6 -8 pieces bacon, crisp and chopped small
• 1/4 cup  onion, chopped fine
• 1 tablespoon of fresh basil, thyme and parsley mixed and finely chopped
• 6 -8 potatoes, cooked and cubed
• 1 cup chicken broth combined with clam juice from clams to make 1 cup total fluid
• 2 (5 ounce) cans baby clams, with juice reserved  
• 1 (10 1/2 ounce) can cream of celery soup
• 2 cups heavy cream

Melt butter in pan.  Add onion and bacon.  Add basil, thyme, parsley. Cook till onion translucent.

Add potatoes.

Add chicken broth/clam juice fluids.

Chop clams into small pieces.

Add cream of celery and heavy cream.

Cook until potatoes tender and slightly broke down, whisk until smooth/thick consistency you desire.  Approximately 30 minutes.  Do not over cook clams as they become rubbery.

Put bread sticks in oven to serve with steamy soup.

Sprinkle kosher salt and Parmesan cheese mixed together on bread sticks.

Enjoy!

Grandma's Soft Gingersnap Cookies

The winds of change have arrived in the neighborhood. 

Fall colors are at peak, the breeze has a bit of a bite to it... 

perfect time to warm the house with

the aroma of Gingersnaps baking in the oven.

Ingredients/Directions:

1 C. flour

1 C. brown sugar

3/4 C. shortening

1/4 C. molasses

1 egg

1 teaspoon baking soda

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

Mix all the above ingredients, beat until creamy.

1 and 1/4 C. flour

Mix additional flour into batter to finish cookie dough. 

Roll into balls, roll balls in sugar and place

on ungreased baking pan.

Bake @375 degrees for 8-10 minutes.

Love the crackles and this cookie stays soft!

Yum!  Now if I could just eat one...*sigh

Halloween... Oh My!

October arrives tomorrow,

that time of year when things go bump in the night...

Oh My!!

Click to Print

Jose's Margarita Biscuits

It's Friday and well, it's five o'clock somewhere...

You all know the recipes hitting the internet lately

using 7 Up or Sprite and Bisquick

to make delicious biscuits?

I WAS going to throw them together

to go with a comfort food

meatloaf, mashed potatoes dinner request. 

Except I didn't have enough Bisquick mix in the pantry,

did not have any soda and so it goes this Friday. 

So I had to do some math

and adjust ingredient measurements

and change lemon lime soda to what I have on hand...

Jose Cuervo Margarita mix.

Ingredients:

1.5 cups Bisquick

1/3 cup sour cream

1/3 cup Margarita Mix (lime)

2 teaspoons melted butter (melt butter in glass dish to coat)

Directions: 

Stir Bisquick, sour cream and Margarita mix together

with 1 teaspoon of the melted butter from coating pie dish when melting butter.

This makes a very soft dough.

Turn out on to lightly floured surface. 

Use your fingers to pat into flat rectangle.

Cut out biscuits using floured glass.    

Put in greased dish

to bake at 450 degrees for 12-15 minutes.

Take out of oven and allow to cool slightly.

Serve warm or cold.