Tag Archives: cool whip

Snow Ice Cream II & Brownie Batter Dip

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So when you are on snow day #2!!!! ūüôā and your windows look like this…..

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WHAT ELSE CAN YOU DO but make Snow Ice Cream??!?!!? Well, perhaps you remember LAST years adventures in Snow Ice Cream Making……. This year we took a simpler route. My sister-in-law told me about this and it took EVERYTHING in me NOT to make it at 9:30 last night. I was tough. I waiting till after breakfast this morning. (Kids could help eat and make then!!) We all so very ¬†much enjoyed it.

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The best part it is is that you probably have ALL the ingredients in your house!! Just wait for a fresh snow fall and WAALLLAAAA Snow Ice Cream!!! Enjoy!!!! (We sure did! Kids (& I) voted this batch EVEN better than last years!!!!)

Grab the recipe here!! (And let me know if you try it!!!)

I am a snacker. ¬† My kids are snackers. Sometimes it is a challenge to come up with new and unique snacks ~ something fun, you know? I saw this recipe from Chef in Training and I knew I¬†must¬†try it! I mean, batter (and dough) is like my favorite thing. I tell myself NOT TO EAT it, there are eggs in it. Don’t do it. Don’t. But I ALWAYS do. I cannot help it. So, something that is called “Brownie Batter” seemed like a good choice for¬†me¬† them to snack on.

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It was really good, tho not really brownie batterish, more like brownie puddingish. Anywho, we dipped graham crackers in and we all enjoyed it! It stays good in the fridge for 3-4 days too!!! Happy Snacking!!!

Brownie Batter Dip  

18. 4 oz. box of brownie mix, dry
2 c. PLAIN yogurt (low-fat or fat-free)
8 oz. low-fat cool whip, thawed
mini chocolate chips, for top, opt.

Mix brownie mix and yogurt, fold in thawed Cool Whip. Top with chocolate chips and use graham crackers as dippers! ENJOY!!!

Recipe adapted from Chef in Training.

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Yummy Reese’s Peanut Butter Dessert

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Chocolate + Peanut Butter = Yumminess. This is a nice cool dessert, we ate it from the fridge the first night and then I froze the leftovers to test the freezability of this recipe, we enjoyed it that way too!

Yummy Reese’s Peanut Butter Dessert¬†
30 Oreo’s, divided
3 TB. melted butter
8 oz. cream cheese, softened
1/2 c. peanut butter
1 1/2 c. powdered sugar, divided
2 (8 oz.) Cool Whips, thawed
25 mini Reese’s Peanut Butter cups, chopped
1 c. cold milk
3.9 oz. instant chocolate fudge pudding mix
Crush the Oreos and set aside a little for the top. Toss the rest with the butter. Press into a 9″ x 13″ pan. Beat the cream cheese, peanut butter and 1 c. powdered sugar. Beat till smooth. Fold in 1 of the Cool Whips. Spread over the cookie crust. Top with chopped peanut butter cups. Beat the milk, pudding and 1/2 c. of powdered sugar on low for 2 minutes. Fold in the remaining Cool Whip container. Spread over the peanut butter cups and top with Oreo crumbs. Chill for 3 hours. Serve and enjoy.

Recipe from Crysta.

Beer Brats & Grasshopper Dessert

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Yep, it is Wednesday! Time for Aldi sales! Sales are from Sept. 19-Sept. 25.

¬† ¬† (I had about 5 recipes to share this week….that is TOO many, so I had to choose ¬†only 2……THAT was hard….SUCH good veggie sales this week!!)
*Broccoli is $0.99 for a 1 lb. package. I will be getting some to make this Broccoli Salad!!
* A head of cabbage is $0.69, I have 2 salads that I enjoy to make for my family, why pick??? I might just make Cabbage Crunchy Apple Slaw and Chinese Salad, will you???
*Red Potatoes are really good and for $0.79 for a 5-lb. bag ~ they are FANTASTIC!!! Now to choose between…..BLT Red Potatoes or Ranch Potatoes??
* Cauliflower is $0.99 each. I will grab one and get you a recipe ANOTHER day!! ūüôā
* One of our favorite snacks is the Savoritz Wheat crackers. Plain OR dipped in BLT Dip or Pepper Jelly ~ have you tried either of these yet???
* I know that it is not “grilling” season per say, BUT Aldi has brats on sale, so that means I get to share a ¬†“brat” recipe with you!!! (I have not tried these particular brats from Aldi….sorry, cannot give a true “critique” of those ~ had anyone tried them?? Are they good??? Prices range from $2.69 – $2.99 for 8oz.-16 oz. pkgs.
* Chocolate Creme Sandwich Cookies (aka Oreos….) are on special for $1.89. They have chocolate or mint, lets enjoy a taste of the Holidays with Grasshopper Dessert!!! (Or file this for your holiday parties….not me, I will be making it ASAP!!! (again….)

As always, I would love to hear if you tried anything, liked or disliked anything ~ maybe I shared a recipe that you already know and love!! I would love to hear about it all!! Lets have a gab session….oh.. Hey, don’t forget IF you have a recipe your family LOVES and want to share it with me, so I can make it and share it with EVERYONE, share it here @ ¬†favoritefamilyfoods@hotmail.com ¬†!!!

Now for the recipes……

I really wanted to make this for my husband, he had been requesting brats and I wanted to make them “special” ~ it WAS easy, and delish…..and I don’t like beer, but the flavor was nice. I had eaten “beer brats” before, but have never made them. I will FOR SURE do it again, it was nice to have them simmered and ready to go when we were ready to throw them on the grill. Just keep in mind that the red pepper flakes pack a wallop of heat ~ so go for less if you are not into that sorta thing!!! Enjoy this truely summer treat.

Beer Brats
2 cans of beer
1 onion, chopped
5 brats (good quality ones IF you can get your hands on them)
3/4 tsp. red pepper flakes
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
Bring the beer and onion to a boil, I used my large deepish skillet for this. Add the rest of the ingredients and lower the heat to medium and cook about 10-12 minutes. Take the brats out and grill, just keep on eye on them and turn them when they need to be and talk to my husband more about the about of time and doneness and when to take them off I am not even going to pretend to tell you how long they took to cook and he is not here right now to remind me….breath…..moving on. Simmer the onions till liquid is cooked down a bit and onions are wonderfully tender. Serve the brats on buns with the onions and mustard. ENJOY!

Recipe adapted from a recipe shared with me from a friend via Facebook.

Ready for DESSERT!????!!!

Anyone enjoy mint chocolate chip ice cream??? Mint Meltaways?? Grasshopper cookies? Mint Oreos?? York Peppermint patties??? Maybe you are in? Maybe you are not. I just know that mint/chocolate is wonderful combination that I have loved for as long as I can remember. I was hot, I was hungry, I wanted something cold for dessert (I know…..making this “Christmas lookin’ ” dessert in the summer, I must be CRAZY!….. I was going to wait till ¬†the holidays ~ to share this with you ~ but it is not MY fault that Aldi has mint Oreos NOW……NOR will you find me complaining, just all the more I can make this dessert!! ¬†We fought over the leftovers the 1st time I made it, so since then ~ yep, I double it to a 9″ x 13″ pan. ūüôā Nice and versatile.

* I used this Hot Fudge Sauce. (Cooled NOT actually hot.) Though I am sure that a hot fudge sauce from the store will be fine, you do NOT want to use chocolate syrup though, it will most definitely change the whole consistency of this thing I am sure!

* Mint oil can be found in the cake baking section of stores like Wal-Mart or Joanne’s. It has a VERY strong flavor without using much, so proceed with caution and just start with a drop, taste, add a drop, taste, go from there. IF you go over board your nose will begin to feel like you have a peppermint stuck in there…sorry. I would imagine you could also use mint extract, though I have not tried it that way. Start with 1/2 tsp. or so, that would be my guess.

Grasshopper Dessert 
15 Mint Oreos, crushed
1 1/2 TB. melted butter
8 oz. cream cheese, softened
1 c. powdered sugar
1/2 c. HOT FUDGE sauce (from the store or maybe this one?)
8 oz. Cool Whip, thawed and divided to 2 – 4 oz. sections
mint oil
green food coloring, opt.
1-2 mint candy canes, crushed (or crushed Starlight mints)
3 TB. (or so) of mini chocolate chips
Combine the crushed Oreos and the butter, press this mixture into the bottom of a 9″ square pan. Set aside. Beat the cream cheese and powdered sugar, add the hot fudge (not hot though :)) and beat just till combined. Fold in 4 oz. of the Cool Whip. Pour into crust. Set aside. Fold a drop of mint oil in the remaining 4 oz. of Cool Whip, stir ~ give ¬†it a taste and see if you need to add another drop you two. You want a nice mint flavor, nothing TOO overpowering. Add a drop or two of green food coloring. Stir, spread over chocolate layer. Top with crushed candy canes and mini chocolate chips. Freeze. ENJOY!!!

Mock White Castles & Strawberry Pretzel Fluff

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Aldi sale time!!
Sale runs from June 13 – June 19.

*Clancy’s Pretzels Thins are $1.29 a bag, grab those along with a 16 oz. pkg of Strawberries for $1.19 and you well on your way to having ¬†Strawberry Pretzel Fluff…now you just need to make it! ūüôā
* Kings Hawaiian Sweet Rolls make EXCELLENT little sandwiches for kids, mine just love them! They are $2.29 this week. I use them to make Mock White Castles.
*Fit & Active Ranch Dressing is $1.29. Why not give Ranch Potatoes a try this week!??!
* Kirkwood fresh chicken breasts are $1.99 lb. We like Chili Mozzarella Chicken, you might too!

(I hope you can see what I am trying to do here, as my recipe “collection” grows I hope to give you a recipe to go with each sale item. When I cannot come up with a new recipe to match a sale item I will simply give you a recipe using Aldi items. I know a lot of us shop and love Aldi, so I hope you all enjoy this…as I do. Please share and pass this on with your friends and family if you know they like Aldi too! Also, if you have a recipe you care to share, I will make it and post it!! ūüôā just send it to favoritefamilyfoods@hotmail.com, this is OPEN to anyone ~friends, family, even those of you I don’t know! Thanks, hope your spring is going well!!)

I grew up eating Mock White Castles, it was one of my favorite dinners and now the same can be said for my kids! This is a great meal that can be put together early in the day, just be sure to wrap it up well in foil and chill till ready to warm. ¬†IF it is too hot to turn the oven on ~ then warm it on the grill on low till heated through. (Watch that the bottoms do not get TOO toasty though!) In all truthfulness, these buns shown are not Kings Hawaiian. I had what I had and I used it (more on those buns later in another post!!) You can use any “dinner” type roll you want, my preference is the sweeter Hawaiian Roll~ (I have a thing for salty/sweet as you can see from the Strawberry Pretzel Recipe as well!) ~ THAT is why I wanted to get this recipe out to you all so that you can pick up a pack of rolls and try it out for yourself!!!…if you want! (You may also use the Sarah Lee brand dinner rolls or Pepperidge Farm brand, neither are at Aldi though…)

Mock White Castles  
1 1/2 lb. ground beef
1 pkg. onion soup mix
1 pkg. dinner rolls (a 12 pack)
american cheese slices
dill pickle slices
Mix beef and soup mix and spread thinly onto a jelly roll pan with sides! Press it to be a good couple inches BIGGER than the pkg. of buns itself…remember that meat shrinks! Bake @ 350* for 15-20 minutes. Cut into 12 squares or rectangles to fit your buns, no need for perfection..trust me, it WILL not happen, they will be uneven I am convinced of this ~ or maybe you are just better at cutting then me! Put meat squares on buns and then put 1/4 slice of ¬†american cheese on top of meat, then a couple dill pickle slices on top of cheese. At this point I wrap well in foil and chill OR put them right in the oven to warm. For fresh made, warm about 10 minutes @ 350* and if they were made earlier in the day that need to be heated for about 20-25 minutes (check to be sure your bottom buns are not burning). Enjoy!

Recipe from Mom W.

This is one good salad, a wonderful summer salad. Way up there in my family’s favorite foods list. I call it a salad, it could be called a dessert…na…make it for dinner and serve the leftovers for dessert IF there are any!! I like that idea….

Strawberry Pretzel Fluff  
1 1/2 c. coarsely crushed pretzels
1/2 c. melted butter
1/2 c. sugar
8 oz. cream cheese, softened
1/2 c. sugar
2 c. fresh strawberries, sliced (I use more IF I have it)
12 oz. Cool Whip
In a bowl, combine the crushed pretzels, butter and 1/2 c. sugar. Mix and press into a 9″ x 13″ pan, bake @ 400* for about 7 minutes. Cool. In a mixing bowl, beat the cream cheese and the other 1/2 c. sugar till creamy. Fold in strawberries and Cool Whip. Break pretzels up into small pieces ¬†and fold in JUST before serving to keep them crunchy. Yum. Enjoy.

Recipe adapted from Hull PRCS Cookbook.