Snickerdoodle & Egg Nog Ice Cream Sandwiches

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With all of the Christmas cookie baking I did today, I decided to treat myself to a fun dessert after getting the kids to bed. It was so good that I quickly put some together to have in the freezer for when my husband gets home from work.

By themselves, both the cookies and the ice cream are incredible, but when you combine them into one…I don’t even know where to begin describing the deliciousness! The flavors are a perfect seasonal match.

Snickerdoodles

  • 1 c. butter or margarine
  • 1 1/2 c. sugar
  • 2 eggs
  • 1 t. vanilla
  • 2 3/4 c. flour
  • 2 t. baking powder
  • 1/2 t. salt
  • 1/3 c. sugar
  • 2 t. cinnamon

1. Cream butter or margarine and sugar together until fluffy. Add eggs and vanilla and beat for 2-3 minutes.
2. Whisk or sift together flour, baking powder and salt. Slowly add to creamed until combined.
3. Place dough in refrigerator and let chill for at least 2 hours.
4. Roll about 1 t. of dough into a ball. Combine 1/3 c. sugar with cinnamon. Roll dough in cinnamon sugar until covered.
5. Place dough on cookie sheets, flatten slightly with the bottom of a glass, and bake at 350 degrees for 10-12 minutes, until edges are very lightly browned.

To make the ice cream sandwiches, put a scoop of semi-softened egg nog ice cream onto the bottom of 1 cookie and top with another. If you want to firm the ice cream a bit, put the sandwich in the freezer for a few minutes. Otherwise, if you’re like me and can’t wait for that, just take a bite!

Stop by Blessed With Grace for more Tempt My Tummy Tuesday.

Also, head over here for Kitchen Tip Tuesday and here for Talk About Tuesday.

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Chicken And Gravy Base Recipe

Chicken And Gravy

  • 1/3 c. butter
  • 1/2 onion, finely diced
  • 1/4 c. flour
  • 2 c. chicken stock
  • 1/2 c. milk
  • 2 c. shredded chicken
  • 1/2 bag frozen mixed veggies
  • Salt, pepper, spices or seasonings of your choice (my current favorite is a blend by Penzeys called “Sunny Paris” that I was given for Christmas. It contains shallots, chives, green peppercorns, basil, tarragon, chervil, bay leaf, and dill. It has a wonderfully fresh and unique flavor that blends very well with this dish.)

1. Melt butter in a saucepan over medium heat. Add onions and cook until translucent. Whisk in flour and cook for 1-2 minutes.

2. Add chicken stock and milk. Stir constantly. Bring to a boil and let boil until thickened. Remove from heat. Add chicken, veggies, and seasonings.

Some of the ways I have used this mixture are:

  1. In a casserole, over egg noodles or other pasta
  2. To top baked potatoes
  3. Over homemade biscuits
  4. Thinned with an extra 1 c. of chicken stock, and the addition of rice or potatoes for a soup
  5. Thinned with an extra 1 1/2 c. chicken stock for chicken and dumplings
  6. Thickened with an extra 1/2 c. white sauce for pot pie filling

This also freezes perfectly. I love having it on hand for a quick, last minute dinner.

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Olive Tapenade Stuffed Shells

I love this meal because it works so perfectly with my kitchen routine. It’s a great example of a meal that is better when it is prepared ahead of time. The extra time it sits in the refrigerator really helps the flavors to meld.

We usually eat this meal as a complete dinner along with a big green salad. However, it also makes a fantastic side dish for all kinds of meals.

Olive Tapenade Stuffed Shells

  • 1 box large stuffed shells, cooked and drained
  • 1 16oz. can black olives (drain & reserve 2 T. liquid from can)
  • 4-6 cloves garlic, minced (adjust to taste)
  • 1 T. Extra virgin olive oil
  • 1/3 c. breadcrumbs
  • 1/3 c. shredded Parmesan cheese
  • 1 16oz. can crushed tomatoes
  • 1 1/2 c. mozzarella cheese

1. In a food processor or blender, combine the olives, reserved liquid, garlic and olive oil. Process until everything is minced.
2. Scrape olive mixture into a small bowl. Add breadcrumbs and Parmesan cheese. Stir to mix.
3. Spread crushed tomatoes (about 1/3 of the can) over the bottom of a 13×9 casserole dish. Fill each shell with about 2 T. filling. Place in dish. Cover all shells with remaining tomatoes and sprinkle mozzarella cheese on top.
4. Bake at 350 degrees for 15 minutes, just until heated through and cheese is melted.

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