Showing posts with label FROM ROBYN'S NEST TO YOURS.... Show all posts
Showing posts with label FROM ROBYN'S NEST TO YOURS.... Show all posts

Sunday, January 22, 2012

24 TIPS FOR A LIFETIME

1. Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

2. Use a meat baster to "squeeze" your pancake batter onto the hot griddle for perfect pancakes every time.

3. To keep potatoes from budding, place an apple in the bag with the potatoes.

4. To prevent egg shells from cracking, add a pinch of salt to the water before hard boiling.

5. Run your hands under cold water before pressing Rice Krispies Treats in the pan. The marshmallow won't stick to your fingers.

6. To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.

7. To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover the bottom of the pan, and bring to a boil on the stove top. The skillet will be much easier to clean now.

8. Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces. No more stains!

9. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead. No white mess on the outside of the cake!

10. If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato. It absorbs the excess salt for an instant "fix me up".

11. Wrap celery in aluminum foil when putting in the refrigerator. It will keep for weeks.

12. Brush beaten egg white over pie crust before baking to yield a beautiful glossy finish.

13. Place a slice of apple in hardened brown sugar to soften it back up.

14. When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness.

15. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh. If it rises to the surface, throw it away.

16. Cure for headaches - take a lime, cut it in half and rub it on your forehead. The throbbing will go away.

17. Don't throw out all that leftover wine. Freeze into ice cubes for future use in casseroles and sauces.

18. If you have a problem opening jars, try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy.

19. Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.

20. To get rid of itch from mosquito bites, try applying soap on the area for instant relief.

21. Ants, ants, ants everywhere! Well, they are said never to cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march. See for yourself!

22. Use air freshener to clean mirrors. It does a good job and, better still, leaves a lovely scent to the shine.

23. When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the tape over the splinter, then pull it off. Scotch tape removes most splinters painlessly and easily.

24. And finally...look what you can do with Alka Seltzer:

CLEAN A TOILET - Drop in two Alka Seltzer tablets, wait 20 minutes, brush, and flush. The citric acid and effervescent action clean vitreous china.

CLEAN A VASE - To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka Seltzer tablets.

POLISH JEWELRY - Drop two Alka Seltzer tablets into a glass of water and immerse the jewelry for 2 minutes.

CLEAN A THERMOS BOTTLE - Fill the bottle with water, drop in four Alka Seltzer tablets, and let soak for an hour (or longer, if necessary).

UNCLOG A DRAIN - Clear the sink drain by dropping three Alka Seltzer tablets down the drain followed by a cup of white vinegar. Wait a few minutes, then run the hot water.

Saturday, January 21, 2012

THE PEBBLES IN LIFE

The lessons that God teaches us
Will often come through pain
For the greatest things that we will learn
Often come through guilt and shame
For the treasure that they bring forth
God's grace that covers sin
Brings about a humbled heart
As we trust in Christ again
When we look inside ourselves
There's emptiness to see
But when we focus on our Lord
Our hope is built on Thee
And life becomes a stepping stone
Of treasures found but rare
For when we focus on our Lord
Our life is never bare
And all the pebbles that we find
Along our path in life
Are suddenly filled with precious gems
Secured by sacrifice
For these treasures are the building stones
That made our house stand strong
Because it's only by God's grace
We know that we belong

Monday, January 2, 2012

30 THINGS TO STOP DOING TO YOURSELF

1. Stop spending time with the wrong people.
2. Stop running from your problems.
3. Stop lying to yourself.
4. Stop putting your own needs on the back burner.
5. Stop trying to be someone you're not.
6. Stop trying to hold onto the past.
7. Stop being scared to make a mistake.
8. Stop berating yourself for old mistakes.
9. Stop trying to buy happiness.
10. Stop exclusively looking to others for happiness.
11. Stop being idle.
12. Stop thinking you're not ready.
13. Stop getting involved in relationships for the wrong reasons.
14. Stop rejecting new relationships just because old ones didn't work.
15. Stop trying to compete against everyone else.
16. Stop being jealous of others.
17. Stop complaining & feeling sorry for yourself.
18. Stop holding grudges.
19. Stop letting others bring you down to their level.
20. Stop wasting time explaining yourself to others.
21. Stop doing the same things over and over without taking a break.
22. Stop overlooking the beauty of small moments.
23. Stop trying to make things perfect.
24. Stop following the path of least resistance.
25. Stop acting like everything is fine if it isn't.
26. Stop blaming others for your troubles.
27. Stop trying to be everything to everyone.
28. Stop worrying so much.
29. Stop focusing on what you don't want to happen.
30. Stop being ungrateful.

Sunday, November 13, 2011

WHAT IS INDIAN PUDDING?

Today is National Indian Pudding Day and, curious cat that I am, I just had to find out what Indian Pudding is. What Indian Pudding IS NOT is Native American cuisine. However, it
DID get its name from a common Native American ingredient - cornmeal. Indian Pudding is a British-style baked pudding served hot or warm and is a classic NEW ENGLAND dessert. (I MUST ask my SIL about this!) It is made primarily of cornmeal, milk, molasses & spices.

The Foodie in me couldn't stop there though. I HAD to try to find a recipe! SUCCESS! I found one! And it actually looks pretty good! I do believe I would like to try it! Here it is:

INDIAN PUDDING

2 1/2 tbs unsalted butter
3 cups milk
5 tbs yellow cornmeal
1/3 cup molasses
1/3 cup maple syrup
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp salt
1 egg, beaten
1 cup cold milk
vanilla ice cream, whipped cream, half and half, OR heavy cream, for topping

preheat oven to 300°.

grease a 1 1/2 qt souffle dish or baking dish with 1 tbs of the butter. set aside.

heat 3 cups of milk in a saucepan until it is close to boiling. add the cornmeal & reduce heat to low. stir until the mixture thickens (about 5 minutes).

remove from the heat & add the remaining butter, the molasses, maple syrup, cinnamon, ginger, salt & egg. pour into the buttered dish.

place in the preheated oven & bake for 30 minutes.

pour the cold milk over the pudding & return to the oven. bake for an additional 1 hour 30 minutes to 1 hour 45 minutes until the top is brown & crisp. serve hot or warm with topping of choice.

serves 6-8

NOTE: REHEAT LEFTOVERS BEFORE SERVING

So there ya have it. Now you can impress your friends with your knowledge of Indian Pudding! LOL! If any of you DO try this recipe, I would LOVE to hear about it! Have a great day my beautiful friends! Love and Best Dishes from my nest to yours...

Tuesday, October 18, 2011

HAVE YOU EVER HAD ONE OF THOSE DAYS...

...when you wonder if you are losing your mind? Or wonder if there's any mind left to lose? (Somebody please say YES!) Well, today was one of those days...for me...

It started at breakfast. I decided to partake of a lite english muffin schmeared with cashew butter. Easy, right? I put the english muffin into the toaster & pushed down the lever. Ah the anticipation! A hot & toasty english muffin, so hot that the cashew butter melts into all those wonderful nooks & crannies! But where is the cashew butter? It isn't on the shelf it's "supposed" to be on. It isn't on the shelf above "the" shelf. Or on the shelf above that shelf! In fact, it isn't in the cupboard at all! (Trust me, I looked!) Did I put it in the other cupboard? Nope. Am I out of it? Nope. I KNOW I have almost a full jar! What time is it? I gotta start getting ready for work! I reckon it's cream cheese & sugar-free jelly instead. (sigh of frustration. I REALLY want cashew butter!). So I open the refrigerator and get out the...cashew butter. The very cold, very hard, very solid cashew butter. So cold & hard & solid, in fact, that the knife I used to get it out broke! Determined though I was, so I spread the cold, hard cashew butter on my now cold, hard english muffin with the now broken knife.

What time is it? Crap! I REALLY need to get a move on! Rush rush rush! Lunch packed? Check! Shower? Check! Hair? It can air dry. Makeup? Check! Teeth brushed? Check! Purse? Check! Keys? WHERE ARE MY KEYS?!? Aaauuuggghhh!!! OF COURSE they aren't hooked to my purse (or in my purse). OF COURSE they aren't on the table. Or the counter. Or my dresser. Or the bathroom sink. (Someone just shoot me NOW!) Now wait! I had my keys last night when I took Emersyn out to pee & decided to get her lead out of my car since I was already outside so my keys HAVE to be...IN MY JACKET POCKET!!! (Yup! They were there!) Phew!

So I make it to work with (literally) one minute to spare. I look at the piles on my desk trying to remember where I left off. Deep breath. Everything's going to be okay. Nothing else can go wrong today. I remember! Now I can pick up where I left off. I better put my glasses on. My glasses. Where are my glasses? I don't see them on my desk. I thought I got them out! I guess I didn't. (Sigh). Ah! There they are (in my purse)! I snap open the case and...no glasses. WHERE ARE MY GLASSES?!? My head itches. Why does my head itch? It's probably this stupid headband! Scratch, scratch. That's not a headband! IT'S MY GLASSES!

Luckily, the rest of the day wasn't so bad. And thankfully, Emersyn knows our walking route (we walk the same route every time) because Lord knows, as bubble-headed as I've been of late, I'd probably get lost if left to my own devices!

As frustrated as my forgetfulness makes me, I've learned to laugh at it. After all, it's all my hormones' fault! Yup! That's my story & I'm stickin' to it!

Have a great evening all! I'm going to try to have a good evening as well. That is, of course, if I don't forget!

Monday, October 10, 2011

LET'S TRY THIS AGAIN

Okay. Let's try this again. For Pamela (and whomever else could not access the link) here is the recipe for Berry Bavarian Cream:

BERRY BAVARIAN CREAM

1 (3 oz) pkg strawberry jello
1 cup hot water
1/2 cup ice water
1 (10 oz) pkgs frozen strawberries in juice
2 cups whipping cream, whipped (cool whip works too)
angel food cake

GLAZE:

1 cup strawberry juice
1 tbs cornstarch
1 tsp soft butter

dissolve jello in hot water. add ice water & whip until slightly congealed. beat until light & fluffy. drain berries & reserve juice for glaze. fold in strawberries & whipped cream. with a fork (actually, I just use my fingers!), tear angel food into pieces. DO NOT USED BROWNED EDGE! alternate cake pieces & jello mixture into mold. (or, you can mix the cake pieces & jello together & just dump it into the mold. that's what I do!) chill until firm. unmold on plate. drizzle with glaze. chill.

GLAZE: blend cornstarch with juice gradually. put mixture into a saucepan & cook until clear, about 3-5 minutes. remove from heat & add butter. cool & drizzle over mold.

Saturday, October 8, 2011

IT'S NATIONAL FLUFFERNUTTER DAY!

And who doesn't love Fluffernutter?!? I have this thing (thanks to Jarrod, my now all grown up son) about calling Fluffer "momo". That's how he said marshmallow when he was but a wee little lad. And it stuck. (At least with ME it did!) I can't tell you how many times I've printed out a recipe for someone & got a call or an email asking me what momo is! (Oops!)  In honor of National Fluffernutter Day, I thought I would share one of my fave (& often requested) recipes using both peanut butter & marshmallow. It's quick, it's easy, & it's oh so good! I hope you enjoy it! Until next time, Love & Best Dishes from My Nest to Yours! Here's the recipe:

EVERYTHING-BUT-THE-KITCHEN SINK BAR COOKIES

1 (18 oz) pkg refrigerated chocolate chip cookie dough
1 (7 oz) jar "momo" creme
1/2 cup creamy peanut butter
1 1/2 cups corn chex
1/2 cup plain m&m's

preheat oven to 350°.

grease a 13"x9"x2" baking pan.

press dough into prepared pan.

bake 13 minutes.

remove from oven.

drop teaspoonfuls of momo creme & peanut butter over hot cookie base.

bake 1 minute.

carefully spread momo creme & peanut butter over cookie base.

sprinkle with cereal & m&m's.

bake 7 minutes.

cool completely in pan on a wire rack.

cut into bars.

Wednesday, October 5, 2011

HI! MY NAME IS BETTY! OR IS IT COBBLER? OR CRISP? OR CRUMBLE? HELP!

Bettys & Cobblers & Crisps, Oh My! What is the difference? IS there a difference? The answer is...YES...and I am (hopefully) going to educate you as to what those differences are. Don't be scared! It's all rather easy! Here goes...

COBBLERS are an American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) & a fruit filling (such as peaches, apples, berries). Some versions are enclosed in crust, while others have a drop-biscuit or crumb topping.

CRISPS & CRUMBLES - CRISPS are baked with the fruit mixture on the bottom with a crumb topping. The crumb topping can be made with flour, nuts, bread crumbs, cookie or graham cracker crumbs, or even breakfast cereal. CRUMBLES are the British version of the American Crisp.

BETTY OR BROWN BETTY consists of a fruit, most commonly apples, baked between layers of buttered crumbs.

Betty, Cobbler, Crisp...whatever you call it, however you prepare it, it's sure to be YUM-O-LICIOUS!

Love and Best Dishes from My Nest to Yours!

Tuesday, October 4, 2011

YAY! AND WELCOME!

Welcome to Yum-O's Facebook page! I'm very excited about it! My hope is for Yum-O to get BIG with LOTS of "Likes" and followers. So I am asking YOU what you would like to see here (topics, recipes, questions you may have, ANYTHING)! I welcome the challenge!. Also, I certainly won't object if you put a bug in someone's ear about Yum-O (tee hee!). Yum-O is still a work in progress with both Rachel & I working on things, so don't be alarmed if you see changes. Thank you, my friends, for "Liking" Yum-O! I look forward to your input! MUAH!

Friday, August 19, 2011

DON'T KNOCK IT TILL YA TRY IT!

CHEETOS BRITTLE

1 cup butter
1 cup sugar
1 cup brown sugar
1/2 cup light karo syrup
1 tsp vanilla
1/2 tsp baking soda
1 (16 oz) bag crunchy cheetos

bring butter, sugars, & karo to a boil, stirring constantly for 5 minutes (while boiling).

remove from heat. add vanilla & baking soda. stir well.

add cheetos.

spread out on an ungreased cookie sheet.

bake at 250° for 45 mins-1 hour, stirring every 15 minutes.

when cool enough to handle, break into pieces.

8 servings

Monday, August 8, 2011

ZUCCHINI OR NOT ZUCCHINI? THAT IS THE QUESTION...

I don't love the title of this blog. However, it's National Zucchini Day and I was trying to come up with a catchy title. Suggestions are welcome for a different title!

So let's talk zucchini...

What is your opinion of it? If you are a fan, what is your favorite way to eat it? I can't say that I LOVE it, but I don't hate it either! It depends on the preparation. I like to use it in lasagna, substituting sliced zucchini for the pasta. I love, love, LOVE zucchini bread! Years ago I developed my own recipe for zucchini bread, which is pretty amazing since I loathe baking. If you wanna check it out here, it's called ROB'S BANGIN' ZUCCHINI BREAD and it can be found in the BREADS/MUFFINS category.

It's also a textural thing for me. I don't like limp, soggy squash!

For many years I got zucchinis from local farmers and let me tell you, they were HUMUNGOUS!! I was a zucchini bread baking maniac back then! I sure miss those big zucchinis! I have NEVER seen zucchinis even CLOSE to that size in any grocery store!

I'm going to share a zucchini recipe with you that I don't have posted in the recipe portion of Yum-O.  I hope you enjoy it. Oh yeah, if you come up with a better title, I will change it and give you the credit for it!

CHOCOLATE CHIP ORANGE ZUCCHINI BREAD

3 eggs
1 cup oil
2 cups grated zucchini
1 cup semi-sweet chocolate chips*
1 tbs orange zest
1/4 tsp baking powder
1 tsp salt
1 tsp nutmeg
2 cups sugar
2 tsp vanilla
1 cup chopped walnuts
3 cups flour
1 tsp baking soda
1/2 tsp cinnamon

sift together flour, baking powder, baking soda, salt & spices. in a lg bowl, beat eggs until light & fluffy. add sugar & continue beating until well blended. stir in oil, vanilla, zucchini, nuts, chocolate chips & orange zest. blend in sifted ingredients. turn batter into two greased 9"x5"  loaf pans. bake at 350° for 50 minutes, or until bread tests done. Remove loaves from pans & cool before slicing.

makes 2 loaves

*I only use 1/2 cup chocolate chips. 1 cup works fine, I just prefer less chocolate chips.

Friday, August 5, 2011

YOU WANT ME TO EAT WHAT?!?

Today is National Oyster Day. Even though "If ya' don't got nothin' nice to say, don't say nothin' at all" has been drilled into my head, I have something to say about oysters, and it ain't nothin' nice! They are stinky, they are slimy, they are rubbery, they are gross, and they are UH-GLEE! To simplify it, they are just plain EWWW!!! Out of the gazillions of recipes I have, not one of them has oysters listed in the ingredients! I made them once, in college, and that was because I had no choice! I gagged the whole time I was preparing them and I refused to eat them.

Two days after my 50th birthday, I had dinner with a "friend" (we'll call him "J") at a nice restaurant that had some "frou-frou" items on the menu. "J" was perusing the menu and asked if I would like an appetizer (I didn't). He said, "I believe I am going to have..." Yup. You guessed it. Oysters. Rockefeller, to be exact.

I felt my gag reflex kick in and I guess in trying to hide it (it was our first date after all!) my face got all screwy and discontorted cuz he looked at me, laughed, and said, "I take it you aren't fond of oysters." BUSTED!!! After I fessed up, he asked me if it would bother me if he ordered them. How sweet was that?!?

So "J" ordered Oysters Rockefeller. The stinky, gross, ugly things arrived at the table and they weren't all THAT ugly. In fact, they looked kinda' nice (but they were still stinky)! The server asked if we would like two plates. I shook my head no and vehemently said, "No thank you. I, guarantee you I will NOT be eating those!" (Both she and "J" got a chuckle out of that.)

So "J" dug in and very politely asked me, "Are you SURE you don't want to try these?" (Believe me, I was VERY sure!)

It happened at around the same time "J" was consuming Oyster Numero Tres. Some unknown force stuck a fork in my right hand, moved said right hand toward "them", stuck the fork into one of them, and then STUFFED "IT" INTO MY MOUTH!!! HORRORS!

But guess what? I didn't shudder. I didn't freak out. I didn't even gag! And I lived to tell you about it!

P.S. I even kinda liked it (but shhh! Don't tell anybody!).

Saturday, July 30, 2011

SAY CHEESE(CAKE)!



In honor of National Cheesecake Day, what better thing to talk about than Cheesecake! Raise your hand if you love to eat cheesecake! Now, raise your hand if you love to BAKE cheesecake. Yeah, that's what I thought. (Incidentally, my hand didn't go up either).
I know firsthand how it feels to watch your beautiful, flawless masterpiece of cheesy YumOliciousness turn into an unappealing cracked mess. Well my friends, with a few tips and techniques and ALOT of patience, you will not only be able to CREATE your masterpiece, you will be able to SHOW OFF your FLAWLESS masterpiece! Imagine hearing all of the "oohs" and "ahhs" when you present your masterpiece to your family and/or guests! 
TIP #1 - Mix your cheesecake batter well, eliminating all possible lumps of cream cheese BEFORE adding the eggs. Simple, right?
TIP #2 - Bake the cheesecake in a water bath to keep the moisture high and the heat gentle.
TIP #3 -DO NOT overbake the cheesecake! When perfectly done, there will be a 2"-3" soft spot in the middle of the cheesecake that will smooth out as it cools.
TIP #4 - Cheesecakes shrink as they cool. If you generously grease the baking pan before baking, it will allow the cheesecake to pull away from the PAN as it shrinks instead of pulling from the middle. 
And most importantly, cook slowly and gently and BE PATIENT! 
Below is a recipe for my all-time favorite dessert done Cheesecake Style.
Love and best dishes from my nest to yours. See y'all next time!



TIRAMISU CHEESECAKE
2 (8 oz) pkgs cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
2 tbs brandy
12 ladyfingers, split
1/2 cup strong black coffee
1 cup cool whip, thawed
1 square semi-sweet chocolate, shaved
mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. add eggs; mix until blended. blend in brandy. arrange ladyfingers on bottom and sides of a 9" pie plate; drizzle with coffee.
pour cream cheese mixture into prepared pie plate.
bake at 350° for 40 minutes, or until center is almost set. cool. refrigerate 3 hours or overnight. garnish with cool whip (pipe it on if you can) and shaved chocolate just before serving. (I also sprinkle a little bit of cocoa powder on it too).
8 servings

Friday, July 29, 2011

HOW TO MAKE ICE CREAM WITHOUT AN ICE CREAM MAKER



WHAT YOU NEED:
Ice
Kosher salt
Quart OR pint-sized Ziploc bags
Gallon-sized Ziploc bag
A few plastic grocery store bags
A towel to hold the very cold bag as you shake the ice cream
ALL YOU NEED TO DO IS:
1. Make & chill the ice cream base. Make sure your ice cream mix is well-chilled, preferably overnight.
2. Bag up ice cream mix, plus ice and salt. Put no more than 2 cups of the ice cream mix in a quart-sized baggie and seal securely. Fill a gallon-sized baggie halfway up with ice, then pour in about 1/2 cup kosher salt. Mix it around, then put the quart-sized baggie into the gallon-sized baggie. Make sure the smaller baggie is covered with ice.
3. Shake, shake, shake! Seal the larger bag securely and place it in a couple layers of plastic grocery store bags. Shake or rotate the bag for at least 5 minutes, preferably 10.
4. Open and check. Open carefully to avoid getting salt in the inner bag. The ice cream should be a soft mass by now. If not, close up again, add some ice and shake some more.
TIP: Turn the little bag inside out into a large bowl, carefully, to get all the ice cream out.

Sunday, July 17, 2011

YOU SCREAM, I SCREAM, WE ALL SCREAM FOR ICE CREAM (SANDWICHES)!



Honestly, is there ANYTHING that does not have it's own day? Today is National Ice Cream Sandwich Day. Of course, I could think of alot worse foods to have their own days than Ice Cream Sandwiches! For example, Escargot, or Sweetbreads, or, God forbid, Mountain Oysters. Imagine this scenario:

Hubby (kisses Wifey on the cheek as he's walking out the door): "Hey Honey, how about a nice, cozy, intimate, romantic dinner at home tonight? Just you & me. And, oh yeah, I'll pick up the main portion of the meal and you can make some sides. Whatever you want is fine with me! What's that? Oh no! I want it (the main portion) to be a surprise! I promise you will love it! Bye Honey! Love you!" (blows kiss).

(I know, Ladies. What man does that?)
Anyway...Wifey dumps (oops! I mean 'drops off') the kiddos at the in-laws for a sleepover, gets a mani & pedi, gets all sexified at the spa, buys a bottle of bubbly, goes home, prepares a nice salad, a starchy side like, let's say risotto and makes a sexy dessert. She lights the candles, puts on "mood" music, sets the table for two, and waits...

She hears the garage door open, then close, and then...in walks her perfect prince. "Wait till you see what I got us for our romantic dinner! I'm so excited! Close your eyes..."
He hands her a butcher paper-wrapped package. She eagerly tears it open, looks at the odd-looking pieces of protein and says timidly, "What, might I ask, IS this?"

Hubby, bursting with pride says, "Rocky Mountain Oysters, Honey! You know, Bulls' Balls!"
I'd suffice to say that the evening did not quite go as Hubby had hoped it would go.

Wow! Did I get off track! Back to the subject...

Who doesn't love ice cream sandwiches?!? Nice creamy, velvety goodness nestled between two caky (or cookie) hunks of YumOliciousness! Yum! Yum! Yum! What's your favorite kind? My fave is the original - vanilla ice cream sandwiched in between two chocolate caky thingies. Running a close second is chocolate chip ice cream sandwiched between two chocolate chip cookies. Yum!

How do you like to eat your ice cream sandwiches? I absolutely MUST squish them down till the two caky thingies are touching and the entire thing is flat. Of course, I'm licking the ice cream as it's oozing out!

Here is a very simple recipe using ice cream sandwiches as the main ingredient. I love, love, LOVE this!

ICE CREAM SANDWICH CAKE
2 boxes ice cream sandwiches (24 total - you will have a few left over)
2 (8 oz) containers cool whip, thawed
1 small box instant chocolate pudding mix
in a bowl, mix one container of cool whip with the chocolate pudding mix. (you do not have to make the pudding). beat well. this is for the topping. set aside.
in a 9"x13" pan, make a layer of ice cream sandwiches, a layer of cool whip, another layer of ice cream sandwiches, and the topping.

There ya' have it. Easy peasy! Enjoy!

Until next time, love and best dishes from my nest to yours!
Robyn