Ingredients For the spread: 8 ounces cream cheese, at room temperature 10 1/2 ounces montrachet or other mild goat cheese, at room temperature 1 1/2 teaspoons minced garlic (2 cloves) 1/2 teaspoon minced fresh thyme leaves 3 tablespoons minced fresh parsley 5 to 6 tablespoons milk, half-and-half or heavy cream 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper For the sandwiches: 2 loaves 7-grain bread, thinly sliced
1 package Oreo's (whatever flavor, I typically use mint or plain) 1/4 c butter or margarine (melted) 1 bottle of chocolate syrup (the kind you put on sundaes) 1 tub Whipped Topping 1 carton ice cream (any flavor, I usually use oreo or chocolate)
Directions: Take about 2/3 of the package of Oreo's and crush them. I like leaving the chunks kind of big, so not a fine crush. Melt the butter and add it to the crushed Oreo's. Layer these crushed Oreo's in the bottom of a 9x13 pan. Then squirt a generous amount of chocolate syrup over the top of the cookies. Next, layer the ice cream on top of the cookies and syrup. **Tip** I like to use the kind of ice cream that comes in a paper, rectangle box. That way you can open the box entirely and literally cut the ice cream into pieces and then layer it on top of the cookies. This is by far the easiest way. The next layer is more crushed Oreo's. Take the remaining Oreo's and crush them. Set aside a little bit of this to put on the very top to make it look pretty. Then layer the Oreo's and syrup again on top of the ice cream layer. Then layer the whipped topping on top of the second Oreo layer. Sprinkle the Oreo's that were set aside on the very top. Cover the dish and put in the freezer to set up (usually at least 1-2 hours). It is probably a good idea to pull this out of the freezer at least 15 mins before you're going to eat it so that it's a little easier to cut, but if you don't, you'll just have to cut a little harder.
Herbed Goat Cheese Cucumber Sandwiches
ReplyDeletehttp://www.foodnetwork.com/recipes/ina-garten/herbed-goat-cheese-sandwiches-recipe4.html
Ingredients
For the spread:
8 ounces cream cheese, at room temperature
10 1/2 ounces montrachet or other mild goat cheese, at room temperature
1 1/2 teaspoons minced garlic (2 cloves)
1/2 teaspoon minced fresh thyme leaves
3 tablespoons minced fresh parsley
5 to 6 tablespoons milk, half-and-half or heavy cream
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sandwiches:
2 loaves 7-grain bread, thinly sliced
Easy Ice Cream Cake!
ReplyDelete1 package Oreo's (whatever flavor, I typically use mint or plain)
1/4 c butter or margarine (melted)
1 bottle of chocolate syrup (the kind you put on sundaes)
1 tub Whipped Topping
1 carton ice cream (any flavor, I usually use oreo or chocolate)
Directions:
Take about 2/3 of the package of Oreo's and crush them. I like leaving the chunks kind of big, so not a fine crush. Melt the butter and add it to the crushed Oreo's. Layer these crushed Oreo's in the bottom of a 9x13 pan. Then squirt a generous amount of chocolate syrup over the top of the cookies. Next, layer the ice cream on top of the cookies and syrup. **Tip** I like to use the kind of ice cream that comes in a paper, rectangle box. That way you can open the box entirely and literally cut the ice cream into pieces and then layer it on top of the cookies. This is by far the easiest way.
The next layer is more crushed Oreo's. Take the remaining Oreo's and crush them. Set aside a little bit of this to put on the very top to make it look pretty. Then layer the Oreo's and syrup again on top of the ice cream layer. Then layer the whipped topping on top of the second Oreo layer. Sprinkle the Oreo's that were set aside on the very top. Cover the dish and put in the freezer to set up (usually at least 1-2 hours). It is probably a good idea to pull this out of the freezer at least 15 mins before you're going to eat it so that it's a little easier to cut, but if you don't, you'll just have to cut a little harder.