Pasta Salad, Create Your Own Recipe

I've not been a fan of pasta salad oh, since, perhaps. . . I was born.  There are many reasons for that, but it is the truth.  Or was the truth.  Sometimes I am just a big kid with a picky palette.  And, in the past, pasta salad never pleased mine.  But, one day, something changed.

I really don't remember exactly how I decided to try pasta salad again.  Or even if I did try or if it was something my children wanted me to make (what?!).  Here we are though.  The weather is changing.  We have been sitting on the back deck enjoying dinners.  And my cravings have turned to pasta salad!

So, today, I finally whipped some up in the kitchen.  This isn't really a recipe, more of a method to create your own pasta salad recipe.  Maybe this is why my taste changed.  Long ago, back in that notorious decade of dinner in a box, pasta salad was just GROSS.  And it was usually creamy. Like a whole jar of Miracle whip gross.

For this method, you don't need to go there, unless you really can't stop yourself.  Just start with a box of pasta and your favorite dressing (highly recommend non creamy dressing).

I like to boil my pasta, then place it in a large wooden bowl.  While it is still hot, I add the dressing and toss to coat.  Why wood?  It doesn't conduct heat and the pasta cools off faster.  Why hot pasta?  It soaks up the dressing and makes the pasta oh so delicious!


While the pasta is cooling, I work on getting the rest of the ingredients prepared. I like to think of my pasta salad like a pizza.  I add meat, veggies and cheese.

Fist the veggies. If you are going with some that are really tough (like broccoli), I recommend blanching them.  And, if you are going with some that have a high water content, I suggest keeping them in some water in the refrigerator for at least an hour before using them.  Some of my favorite choices are cucumbers, olives, and onions.

My children really don't like this, but I love to use tomatoes.  Just a couple of plum tomatoes seeded and chopped.  And a tip, use a serrated knife to cut tomatoes.  They don't squish so much.

Once the pasta is cooled enough (to room temperature), I add the veggies and meat and toss well.  The colorful veggies make the pasta look so pretty.

The last step is to add some shredded cheese.  I do this after all the other ingredients to make sure that the pasta is completely cooled before adding.  Sometimes, I add the cheese just before serving so it doesn't soak up liquid and become too soggy.

Finally, I spoon the pasta salad into a stoneware bowl before chilling in the refrigerator for at least an hour and up to 2 days.  That makes this an excellent choice for summer entertaining and picnics.  The stoneware bowl will help keep the salad chilled when serving.

Create Your Own Pasta Salad Recipe

1 box 16 oz pasta
1 c favorite salad dressing
1/2 lb cooked meat (ham, chicken, turkey, etc.), chopped
1 1/2 cups assorted veggies, chopped
1 cup shredded, cubed or crumbled cheese
fresh herbs, slivered

Boil pasta according to package directions.  Drain; place in large shallow bowl.  Pour dressing over warm pasta.  Toss and let cool.  While cooling, chop and prepare other ingredients.  Add meat and veggies to cooled pasta; toss.  Add cheese and any fresh herbs; toss.  Move to stoneware or glass bowl.  Cover and chill until serving.

Sunflower Cheese Ball with Olives

Sometimes I find a recipe, make it,  and my family loves it.  It becomes an instant hit.  Then I make it just about every week, or at least every month, until another recipe comes along and replaces it.  Sometimes, there is no replacement, but the recipe just doesn't fit as well in with the season.  As it is made less frequently, I might forget about using it.  Then one day, something reminds me of that favorite recipe.  I ask myself, "Why haven't I made that in forever?"  This is one of those recipes.

Cheese balls may seem so out dated, but this is really a good combination of flavors.  The olives are a great accompanying taste to the mild cheese.  The thing I really like about this cheese ball is the coating of roasted sunflower seeds.  Most cheese balls are covered with pecans or walnuts that are coarsely chopped.  The sunflowers are tender, both in texture and taste.  This is a terrific treat to make and have on hand for a spring time snack or for nibbles with some friends.  It is a great make ahead recipe for a shower, too!

Sunflower Cheese Ball
original recipe from allrecipes.com
8 oz cream cheese, softened
2 tsp Dijon mustard
2 c shredded Monterey~Jack cheese
1/2 c sliced green olives with pimentos
2 tbsp chopped green onions
1/2 c salted, roasted sunflower seeds
crackers {recommend pretzel thins}

Beat cream cheese and mustard until smooth.  Stir in the cheese, olives and green onions.  Shape into a ball.  Roll in sunflower seeds.  Refrigerate until time to serve.  Great with crackers, pretzel things and crisp veggies.

1.  Place the combined ingredients for the cheese ball on plastic wrap {makes it easy and neater}.

2.  Using your hands, gently shape into a ball.  Quick transformation from blob to ball.

3.  Sprinkle toasted sunflower seeds around ball.  Gently roll around to cover cheese ball with seeds.

4.  Refrigerate cheese ball til time to serve.  Transfer to serving plate.

5.  Surround with crackers or pretzel thins.

Tips and Tricks~
*Work with the cheese on plastic wrap.  Sprinkle seeds around and roll to easily cover cheese ball.
*Serve with carrot and celery sticks for a gluten-free or low-carb treat.
*Substitute other herbs in place of the green onions.  Try parsley or chives.
*Instead of a cheese ball, mix up the ingredients without the sunflowers.  Top pieces of toasted bread that have been cut into spring shapes with cookie cutters for a spring tea sandwich.

TJ's has my favorite pretzel thins, Everything Pretzel Thins!  Great with a cheese ball.

Make Ahead Brunch~ Simply Elegant Crab Strata

I used to have more time to plan somewhat lavish meals for guests.  Like having 70+ people over without catering, making all the food and decorations myself with the help of one or two of my daughters.  Those times seem to be fading quickly into the abyss of my blog and memory.

Sometimes the simplest gatherings are the most gratifying for me and most pleasing for my guests.  But even the simplest gatherings should have something special.  And special doesn't have to be labor intensive.  Not even for an Easter brunch or a spring bridal shower.  Really!

Two things to keep in mind are:
1.  Use dependable recipes.
2.  Use quality ingredients.

I have your covered on the first.  The second is up to your local grocery, and you.

This recipe comes from a small recipe book from my favorite B&B.  The collection of recipes is very much like one you would get from the ladies group at a church.  They are pretty simple, with just one short paragraph of instructions.  It is so simple, that many may overlook it when selecting an elegant dish for their spring entertaining menus.  But it really deserves more than your consideration.  It is delicious.

Remember, use quality ingredients.  Using fresh and quality ingredients can almost always change any recipe into a star, even if you aren't a top chef.  Trust me, I know from experience.  So, before your begin, shop for your ingredients.

Fresh Produce
Use fresh lemon juice instead of bottled.  Mince your own onion, don't use onion powder.  Chop up some CRISP celery.  Keeping your celery in water in the refrigerator keeps it crisp.

Flavorful Cheese
You may be tempted to skimp here, but use some nice Irish cheddar or something that is an aged, good cheese.

Good Crabmeat
Use lump crab meat that you find refrigerated.  Not imitation.  Not frozen.  Not next to the canned tuna.  I use Philips. It's good.

Now you are ready! Assemble the strata the night before.  Put the dish, uncovered, a cold oven.  Heat the oven then begin timing from there.

And be ready to give out the recipe.  Everyone will want to make it once they find out how easy it is.


Simply Elegant Crab Strata
1 small loaf fresh sourdough bread, cubed {about 8 cups}
1 lb lump crab meat
1 c chopped celery
1 small sweet onion, chopped
1 Tbsp Dijon mustard
1/2 c real mayonnaise
juice from 1/2 lemo
1 tsp hot sauce
2 c grated sharp cheddar cheese
8 eggs, beaten
2 c milk

Grease a 9x13 or a 3 quart casserole dish.  Spread the bread cubes in the prepared dish.  In a large bowl combine crab, celery, onion, mustard, mayonnaise, lemon juice, and hot sauce; stir well.  Using a blender or food processor (even a hand mixer), combine eggs and milk well.  Add the egg mixture to the crab mixture and stir well.  Pour over top of the bread cubes.  Top with shredded cheese.  Cover tightly with plastic wrap and refrigerate over night.  In the morning, place dish in cold oven.  Heat oven to 350F.  Cook for an hour from the time oven reaches 350 or until lightly browned.  Serve with additional hot sauce and lemon wedges.

Note- I made this recipe and divided it into two dishes.  But, I recommend using just one 9x13 dish.

DIY Sandwich Platters~ How to Make them Attractive

Sandwich platters are an easy option for entertaining but can be rather boring or canned even if you make them yourself.  Without paying a local sandwich shop or deli to make your party platters, you can make your own from your favorite sandwich recipes or some that I've included below.

In the past I've made sandwiches and cut them up, arranged them on a platter and was quite dissapointed that they either looked just like the platters I buy or they looked like my 7 year old threw them together.  Not that my boy isn't talented.  He could be quite creative but quite messy, too.  Here is an easy trick to make diy sandwich platters eye catching without compromising the ease of putting them together~ leave space on the platter and fill in gaps with garnishes.  Actually, I think this is a quick method and will make any sandwich platter more appealing.
 

First, make your sandwiches.  If you are making a day ahead of time, you want to pair the bread with the proper ingredients so the sandwiches do not end up soggy.  For example, if you are using a spread you'll want a drier bread such as a Ciabata or crusty French.  Also, don't use fresh lettuce and tomato; leave those on the side.

Choose a platter.  Many platters are round and big.  If you are making only one kind of sandwich or similar sandwiches that can be stored overnight together without effecting the flavor, a large platter is fine.  I would use smaller and separate platters for different types of sandwiches, placing only one type of sandwich on each platter.

Also, line the platter with something that won't compromise the sandwiches, such as wax or parchment paper.  I keep deli sandwich paper on hand for lunches and use them to line a sandwich platter with.

Arrange sandwiches.  This used to be the difficult part about arranging a sandwich platter for me.  Then I realized the key to it all~ leave space between the sandwiches.  Don't try to layer them or overlapping in an effort to hide the platter itself.  Place the sandwiches flat on the platter so they don't smoosh each other.  Don't worry about the spacing between and parts of the platter showing.

Fill in gaps with garnish.  Choose a fruit or vegetable or non wilting herb to fill in gaps on the platter.  Look at ingredients of the sandwiches for ideas.  The muffaleta recipe uses a tapenade which has olives and peppers.   For the muffaleta platter, after cutting the sandwiches in halves I spaced them around a ramekin of olives.  the space between was filled in with mini sweet peppers.  The olives and peppers both add needed color to the platter.

The curry chicken salad croissants were also cut in half {halves make a nicer portion size for party platters}.  They were arranged in alternating rows with space left between so the delicate croissants wouldn't be smooshed.  The space was filled with green and red grapes.  Although this recipe doesn't use grapes in the chicken salad, they still compliment it nicely.

Here are two recipes to get you started on your own sandwich platters for your next party or get together.  For best flavor and texture, follow the cooking directions for the chicken used in the chicken salad.  I use this method whenever I am making chicken breasts to be used in another recipe.

Curry Chicken Salad Sandwich on Croissants

Ingredients
4 bone-in, skin-on chicken breast halves
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 c mayonnaise
1/2 c sour cream
1 tsp curry powder
1/2 tsp pepper
1/2 tsp salt
2 green onions, sliced
2 stalks celery, sliced
1/2 c dried cranberries
8 croissant rolls
red and green grape clusters for garnish

Preheat oven to 375F.  Rinse and pat-dry chicken; place in glass or ceramic baking dish. Combine thyme, salt, pepper and onion powder.  Sprinkle on chicken.  Roast in preheated oven for 1 hour.  Turn off oven and let chicken sit for 20 minutes before removing.  Once removed, place on cutting board and let cool for 10 minutes to ease handling.  Discard skin; remove chicken from bone.  Cut chicken into bite size pieces.  Set in bowl to the side.

Combine mayonnaise, sour cream, curry powder, pepper and salt.  Add to chicken and stir.  Add green onions, celery and cranberries.  Stir well.

Slice croissants from the back to the curled tips, leaving the tips intact {see pictures above}.  Fill the croissants well; lightly press down.  Slice in half.  Arrange on a platter and fill in gaps between halves with small grape clusters.  To make ahead, wrap tightly in plastic wrap and enjoy within 24 hours.

Italian Muffaleta with Tapenade

Ingredients
8 Ciabata rolls
1/2 lb mortadella
1/2 lb sandwich salami
1/2 lb sandwich pepperoni
8 slices mozzarella cheese
1/2 c tapenade
olives and mini sweet peppers for garnish

Slice Ciabata rolls in half horizontally {to open for sandwich making}.  Spread one tablespoon of tapenade on the middle of each bottom slice of the roll.  Add mozzarella, three slices of mortadella {I folded into fourths for a 'pie' shape then layered on}, three slices of salami and four slices of pepperoni.  Top with other half of roll.  Press lightly and slice in half.  Arrange on platter and garnish with olives and peppers.  To make ahead, wrap tightly with plastic wrap and enjoy within 24 hours.

Savory Salmon Spread

When choosing an appetizer or snack to have for small gatherings, I will often choose something that is served warm like spinach dip or meatballs.  Often I will need something a bit lighter before a full dinner though.  Sometimes I'll choose a seafood based appetizer when I need something lighter, like this crab salad.  But more often I want something even simpler.  One of my favorite snacks that is simple to pull together and is served chilled or at room temperature is Savory Salmon Spread.  It is perfect as an appetizer before a spring-time dinner, especially Easter or a Sunday brunch.

The flavor improves as the ingredients sit together, so I suggest making the spread the night before or at least two hours ahead of time.  Another tip~ use a stand mixer with the paddle attachment to blend the ingredients.  So easy.

I usually serve the spread with buttery crackers but it is just as scrumptious atop cucumber slices.  Low carb and gluten free!  I am partial to the canned tuna.  I know, lack of sophistication.  I think those who want to make this a bit more elegant can easily substitute about a cup of shredded smoked salmon.  I've even served this spread in mini fillo shells topped with some scallions for a bit more pizzazz.  This is a base recipe that can be adapted to your needs and tastes.  Enjoy!

Use mini cookie cutter to cut out cute spring~time shapes of cucumbers.

Pie shape cutters work too!

 Keep cut cucumber shapes in a glass jar filled with water in the refrigerator until serving.  Cucumber will be extra crispy!

Savory Salmon Spread
2 5 oz cans boneless and skinless salmon, drained with some liquid reserved
1 8 oz block of cream cheese, softened
1/2 tsp onion powder
1/4 tsp dried dill
pinch of salt
pinch of dried thyme

Blend all ingredients together well.  If too thick, add a bit of reserved liquid to thin.  Chill at least 2 hours.  Set out about 30 minutes before serving to soften.  Serve with buttery crackers or cucumber slices.

Chocolate Cream Filled Puffs

Pastries seem so difficult.  When I think of making pastries, I think of croissants and folding endlessly.  Or I think about working with puff pastry which is my culinary enemy.  Cream puffs are not so.  Cream puffs are easy.  They are my friend.  There's no folding in butter.  The only butter you work with is melted.  The dough is done entirely with a saucepan and a spoon. They come together quickly and almost effortlessly.  The most difficult part is cutting off the tops of the cooked puffs.

One of my absolutely favorite pastries is an eclair.  I know that these are chocolate cream filled and do not have frosting, but I like to think of these as mini eclairs.  Sometimes the richness of the frosting on an eclair is overwhelming for me.  I remember as a child not finishing eclairs that my mother bought for me as a special Valentine treat.  They tempted me and I was indulged, but they always won.  These chocolate cream puffs are a smaller taste of an elegant pastry.  And I plan on making them for my little valentines.  They are so easy!

After making these a few times, I found it easiest to perforate a small section and lightly lift the tops off.  This exposes the soft inside that should be scooped out.  The puff is like a piece of delicate French toast.  Just gently pinch out the excess soft dough.  The puff on the left has not had the soft dough removed but the one on the right has.

 

Chocolate Cream Filled Puffs
chocolate cream filling {recipe follows}
1 c water
1/2 c butter
1/4 tsp salt
1 c all purpose flour
4 eggs
1 tbsp powder sugar
1 teaspoon cocoa powder

Prepare the chocolate cream filling according to the recipe and chill for at least two hours.
Preheat oven to 400F.

Put water, butter and salt in medium saucepan; stir continuously until the mixture begins to get foamy.  Bring to a full boil.  Dump flour into boiling water.  Stirring quickly, reduce heat to low and continue to cook for 1 minute until dough forms a ball.  Remove from heat.  Add eggs, one at a time and whisking after each one to form a smooth dough.

Drop dough by tablespoonsful onto lightly greased cookie sheet, making 16~18 puffs.  Bake in preheated oven for 25-30 minutes until golden.  Let cool slightly before slicing tops off horizontally and set aside.  Remove soft dough from inside of puffs.  Cool puffs and tops completely before filling.

Fill each puff with chilled chocolate cream, about 3 tablespoons, and replace top of puff.  Combine 1 tablespoon of powdered sugar and 1 teaspoon of cocoa powder.  Dust tops of puffs with sweetened cocoa.  Keep chilled until serving.

Chocolate Cream Filling
3 egg yolks
1 1/4 c sugar
1/3 c unsweetened cocoa powder
1/4 c cornstarch
1/4 tsp salt
3 c whole milk
2 Tbsp butter
2 tsp vanilla

Place egg yolks in a small bowl; blend together to break up yolks.  Set aside.  In a saucepan whisk together sugar, cocoa, cornstarch and salt.  Add milk and whisk to blend smoothly.  Heat over medium heat, whisking slowly but continuously, until mixture bubbles {you should notice the mixture thickening considerably and steaming as it reaches this point}.  Continue to whisk slowly and let mixture continue to cook, bubbling, for 1 minute.

Remove from heat and add a small amount, about 1/4 cup of chocolate mixture, to eggs.  Stir well to temper.  Add eggs to chocolate mixture in saucepan. Whisk til smooth.  Return to medium heat and continue to cook for about 30 seconds, until mixture begins to bubble again.  Remove from heat immediately.  Stir in butter and vanilla, until smooth.

Transfer filling to a bowl.  Cover chocolate filling with parchment paper, touching the surface to keep from forming a film as it cools.  Chill in the refrigerator at least two hours before using.

Tips and Tricks~
*Crack eggs and empty into a bowl to have ready for the recipe.  When instructed to add one at a time, just tilt the bowl of eggs so one yolk comes out.  Most of the egg white will stay with its yolk.  It just does.  You don't want to crack eggs directly into the batter though.  If you drop a piece of shell, that ruins your puffs.
*Use of a cookie dough scoop {looks like a small ice cream scoop} to put batter on foil lined cookie sheet makes this job quick, easy and less messy than using a spoon to divide batter
*If you want larger puffs, use a traditional ice cream scoop and make about 8~10.  Bake for 30-35 minutes until golden.
*While cooking the chocolate filling, watch carefully as the bubbling is not easily noticed unless you are looking for it.
*These make an elegant but easy dessert for a dinner party or reception.  Make the puffs and filling ahead of time, up to two days.  Earlier in the day before serving, assemble and keep refrigerated.  Dust with sweetened cocoa just before serving.
*If you need to save time or are intimidated by making the chocolate filling, just use a boxed pudding mix.  It works just very well.

Moroccan Style Breakfast Rice

I am the youngest of five children.  My oldest sister, who was twelve years older than I, cared for me like I was her baby doll.  Even when she had her own small apartment, she would have me come over throughout the week.  She had married a man from Morocco when she was young, about 19 or 20.  My memories of him are strange as he was always kind to me, but I knew he was not so to my sister.  Although I have terribly sad memories of her marriage to him, I have some quite fond memories, too.  He taught her to make some amazing Moroccan food. She would have a dish that was new to me each time I stayed with her.

One dish I grew to know and look for was a type of rice pudding she made for breakfast.  It was similar to oatmeal or cream of wheat rather than a dessert.  I would wake to find her in the kitchen stirring a pot of simmering rice that would soon be ready for me to eat.  Bites of the sweet rice helped me get through last minute homework or studies for the day to come.

She never taught me to make this dish and she is no longer here to teach me, but my memories of it are pretty strong.  I looked for recipes for Moroccan rice and found some that I changed to be true to my memories.  I am fairly certain she didn't make her rice with almond milk but perhaps she did make her own or added some ground almonds to the cooking rice.  I do feel that the almond milk is essential to the flavor of this rice as I remember it.

Over all it is a rather healthy dish.  The almond milk only has 40 calories per cup and it doesn't have near the amount of fat that cow's milk does.  Almond milk is full of vitamins and minerals including zinc and calcium.  The almond milk really adds a distinct flavor but one that is not overwhelmingly different.  As it cooks, the rice really sweetens this on its own so I prefer to use a fourth cup of sugar instead of more.  I recommend anywhere between 1/4 and 1/3 cup in the recipe.  You can make it with less and add more after it has cooked if you like it sweeter.

The rice takes about an hour to make so I will make it the night before.  It easily reheats on the stove in the morning.  It thickens even more as it gets cold, so I add some more almond milk to the rice when I reheat it.  It takes just about 10 minutes to get really hot.  Only a small serving, about half cup, is quite filling but my older children will eat about one cup for breakfast.

This is just a note, not a paid advertisement.  I recently started uses Califia Farms almond milk.  It is in the refrigerator section of the grocery and is so creamy, not at all gritty.  And, I love the container it comes in.

Moroccan Style Breakfast Rice

1 c jasmine rice

2 c water

2 tbsp butter

4 c almond milk

1/4-1/3 c sugar

2 cinnamon sticks {each about 3", or 1 longer stick}

2 tsp vanilla

dash of ground nutmeg

Rinse rice well and drain in a mesh sieve.  Place rice and 2 cups of water in a large pot.  Bring to a simmer over medium-low heat; reduce heat to low and continue to simmer, uncovered for 10~15 minutes or until water is mostly absorbed.  The rice will be very creamy.

Add butter, almond milk, sugar and cinnamon stick.  Bring to a boil and reduce heat to low, simmering uncovered for 25-35 minutes, until the pudding has thickened and some of the milk has been cooked off.  Remove from heat.  Remove cinnamon sticks.  Stir in vanilla and transfer to serving bowls.  Let set in bowls.  Garnish with a dash of nutmeg and serve warm or room temperature.  Pudding thickens as it sets.  Makes about 6 cups of breakfast rice.

My little girl is 21 months now and working hard to walk on her own.  Her therapy sessions cause a lot of sweat and often tears.  Her therapist notes that she can get tired easily but pushes as much as she can.  I've noticed that she does much better with therapy when she's had a hearty meal the night before.  I've started giving her some rice pudding the at dinner time.  She loves the creamy and bumpy texture as well as the sweetness that comes from the starch in the jasmine rice.  I'm hoping she'll be off and running in no time as she loves following her big brother around the house.

Hot Fudge Ice Cream Cake

Years ago I planned a birthday party for my big brother.  I was afraid my party plans were ruined when the DC area {where I live} was hit with a huge snow storm.   January 6, 1996 was the first day of record breaking snows and another snowstorm hit a week later.  My big brother's birthday was sandwiched between the two storms.  I prepared to postpone the party, but everyone seemed inclined to dig themselves out of their homes.  My small apartment was filled from corner to corner with people.

Planning the menu, I decided to make a hot fudge ice cream cake.  Ice cream, in the middle of a blizzard?  Well, when we were younger, my sisters and brother and I would frequent our local Bob's Big Boy, sometimes just for dessert.  And our dessert of choice at Bob's was the Hot Fudge Ice Cream Cake ~ real vanilla ice cream sandwiched between two layers of rich chocolate cake and topped with hot fudge.  There was probably whipped cream and a cherry, but I just remember the fudge.  Thinking about some silly conversations and memories we had, it seemed the perfect birthday cake for the day.

The only regret was not making two ice cream cakes.  It was devoured.  This is now a go to recipe for birthdays and special celebrations, even in the winter months.  The highlight of the cake is the homemade hot fudge sauce.  I will often use the fudge recipe when making chocolate fondue.  It is so delicious.

As we have birthdays coming up, anniversaries of record breaking snowfall, and some extremely cold temperatures hitting us today, I thought I'd make a Hot Fudge Ice Cream Cake.  I think I'll curl up by the fire and enjoy a piece.  Or two.

Following the recipe is a How To Make an Ice Cream Cake, Step by Step.

Hot Fudge Ice Cream Cake

1 Boxed Fudge Cake Mix {recommend Duncan Hines Classic Dark Chocolate Fudge}
1/2 gallon Real Vanilla Ice Cream {recommend Kirkland Vanilla Ice Cream~ Costco Brand}
Hot Fudge Sauce {recipe follows}
Whipped Cream
Maraschino Cherries

For Fudge Sauce
1 c semi~sweet chocolate chips3 tbsp butter
1 14 oz can sweetened condensed milk
3 tbsp whipping cream
1 tsp vanilla

Preheat oven to 350F.  Grease a 13"x9" cake pan.
Make cake according to package directions and cool completely.
Slice cake in half horizontally.  Place bottom layer in cake pan.  Slice ice cream into even pieces and place evenly over bottom layer of cake.  Top with second layer of cake.  Cover and freeze until serving, at lease an hour.

To make fudge sauce, place all ingredients in saucepan and heat over medium heat to melt butter and chocolate chips. Stir constantly.  Remove from heat once butter and chips are melted; do not boil.

Cut cake into squares.  Serve with hot fudge sauce spooned over tops to drip down sides.  Add a dollop of whipped cream and a cherry, if desired.

How to Make an Ice Cream Cake, Step by Step

1.  Bake cake and cool completely.  Towards the end of the time the cake is cooling, place ice cream in the refrigerator to let it soften.  Let ice cream soften at least 30 minutes in the refrigerator, but could soften a bit longer.

With cake on a cooling rack, slice horizontally.  Using a serrated knife, such as a cake knife or a bread knife, works best.  Having the cake on the elevated surface allows it to be turned while it is being sliced and allows you to see that it is being sliced relatively evenly.

Do not separate layers of cake yet.  Cover with plastic wrap and freeze for at least 10 minutes or longer.  Chilling the cake before moving the layers helps keep the cake from breaking apart.

2.  Place one of the cake layers into the bottom of a cake pan, the same size as it was baked in.  Place the second half of the cake back in the freezer until ready to use.

Remove the ice cream from the refrigerator.  If the ice cream will not easily slide out of the container, use a pair of kitchen scissors to cut down the side and around the bottom.  Peel the container off of the ice cream.

Using a large knife, slice softened ice cream into three equal rectangles. Place two of the rectangles at opposite ends on the bottom layer of the cake which has been placed in the pan.  Use the remaining rectangle of ice cream to fill in the exposed areas of the cake.  Cut it into pieces, filling in as you work.

If the ice cream is soft enough, spread it to even it out.  The back of an ice cream scoop works well for this.  If the ice cream isn't soft enough to spread, cover the dish with the cake and ice cream, and place in the refrigerator for 10 minutes before spreading the ice cream.

3.  Remove the second layer of cake from the freezer.  Top the ice cream layer with the cake.  Lightly press down.  Cover the cake with plastic wrap.  Freeze for at least one hour before serving.

Cup of S'mores

One of my fondest memories is driving out to the middle of the country with my dad to enjoy a drive~in movie.  It was so much better than watching a movie at the theater, though I have yet to understand why.  Perhaps it was the fresh night air with the sounds of the outdoors in the middle of a quiet scene.  Or maybe the hike to the snack stand and numerous bathroom trips made the evening more of an adventure than just pure entertainment.

The only part of these summer and fall evenings I didn't appreciate was the drive home.  It seemed to me to be so much colder and to take eons longer than the trip out to the drive~in.  Though now that is probably the part I like to remember the most.  My dad would always have a blanket or shirt he would give me.  I could curl up next to him on the bench seat of our car.  And often he would have a little snack left over, something like a caramel cream {I still love those today}.

We have a drive~in in our area.  It would be a long drive out to the country like it was in my childhood, and I plan to do this with the family sometime this summer.  Until then, we have decided to turn our backyard into a theater.  My two older boys set up our dvd player system with a projector. We had a small fire in our fire bowl and all worked on roasting marshmallows as we waited until it was dark enough to watch our feature presentation {The Fantastic Mr. Fox, we loved it!}. As we were waiting, some of us noticed how peculiar the clouds looked.  It only took a few raindrops before we were packing up. Thankfully, the boys got all of the equipment inside before the downpour!

I know we'll try to make it out there again soon, and hopefully I'll have picked a better night of weather for our home drive~in show. I already have a snack for the next showing~ Cup of S'mores. I like to make a variety of pudding cups {Pumpkin Pie and Chocolate Pots of Gold} and thought I could whip up something like s'mores. Unlike the mousse I make, these pudding cups are a bit sweeter and are inspired by the pudding from my Old Fashioned Banana Pudding {which is out of this world!}.

Cup of S'mores
1 5.9 oz box instant chocolate pudding mix
2 c cold milk
1 c cold whipping cream
8 oz cream cheese, softened
1 14 oz can sweetened condensed milk
3/4 c graham cracker crumbs
3 c mini marshmallows
semi~sweet chocolate chips, for garnish
For Serving~ 12 clear punch cups {9 oz size}

Whip cream on medium~high until stiff. Set in fridge. Blend pudding mix and milk; set in fridge til ready to use. Blend cream cheese and sweetened condensed milk until smooth. Fold pudding into cream cheese blend; fold in whipped cream. Set aside.

To assemble~ In the bottom of each clear punch cup put one tablespoon of graham cracker crumbs. Top with one fourth cup of mini marshmallows. Lastly, divide pudding mixture between the twelve cups of graham cracker crumbs and marshmallows. Refrigerate until serving.

After I made these, I decided the next time to actually toast the mini marshmallows in the oven and let them cool before assembling the cups.  Fun!