Easy but Delicious Make-Ahead Recipes

Hi everyone,

I know it has been awhile since I have posted, but life happens.  Summer is over, school is in, and fall is finally here.  For me personally, when I would get home from work, the last thing I would want to do is  cook a meal.  I would love it when my hubby was home and would have a hot meal already done.  Some parents have kids who are involved in sports and extracurricular activities, so when you get home, you would also like a hot meal already done.  Here are a few make-ahead recipes as well as a couple of fall desserts.  I hope you enjoy them and hopefully I will be posting on a more regular basis now.

Recipe: Chili and Cheese Lasagna (Recipe Courtesy of Kraftrecipes.com)

Ingredients:
1lb. lean ground beef
2 minced garlic cloves
1 24oz jar of spaghetti sauce (I love the Italian garden pasta sauce)
1/4 cup of water
1 can of rinsed black beans
1 green pepper finely chopped
3/4 cup Salsa (Chunky Salsa)
1 Tbsp. Chili powder
2 tsp. of ground cumin
9 lasagna noodles cooked
1-1/2 cups of Cottage Cheese
1 pkg. Mexican style Shredded Four Cheese

Directions:
1. Brown meat with garlic in large skillet.  Add next SEVEN ingredients.  Stir, then simmer for 5 min stirring occasionally.
2. Spread 2 cups of meat sauce onto bottom of 13x9 inch backing dish sprayed with cooking spray.  Cover with layers of 3 noodles, 1/2 cup each cottage cheese and shredded cheese, and 2 cups of the remaining meat sauce.  Repeat layers twice.  Top with remaining shredded cheese.
3.  You can either serve immediately or you can make this recipe ahead of time.  When it is done cooking, let it cool.  Wrap tightly in plastic wrap.  Freeze up to 2 months.  When you are ready to eat this delicious meal, refrigerate overnight to thaw.  ENJOY!

Recipe: Pizza Pasta Bake (Courtesy of Kraftrecipes.com)

Ingredients:

3 cups of penne pasta, uncooked

1 each small red and green pepper chopped finely

2 cups of spaghetti sauce

1-1/2 cups of Pepperoni Slices

1/4 cup Grated Parmesan cheese

1/2 cup Mozzarella Cheese (divided)

1/2 cup Shredded Cheddar Cheese (divided)

Directions:

1. Cook pasta in large saucepan as directed on the package.  Do not add salt to the water.  Add the peppers to the water at the last two minutes.  Then drain the water.  Return to the pan.  Stir in spaghetti sauce, pepperoni, Parmesan, and 1/4 cup of each shredded cheese.

2. Spoon into 8 or 9 inch square baking dish sprayed with cooking spray.  Top with remaining shredded cheese.  You can serve immediately or let it cool completely.  Wrap tightly in plastic wrap.  Freeze up to 2 months.  When you are ready to serve, refrigerate overnight to let it thaw out.  

*I love cheese in my pasta, so feel free to add a little more if you want!

Recipe: Cheesy Bacon Mini Meatloaves (Courtesy of kraftrecipes.com)

Ingredients:

2 eggs

3/4 cup of milk

1-1/2lb of lean ground beef

1 pkg. STOVE TOP stuffing mix for chicken

3/4 cup of Mexican Style Finely Shredded Four Cheese

1/3 cup of BBQ sauce

3 green onions, sliced

6 slices of Bacon

Directions:

1. Whisk eggs and milk in large bowl until blended.  Add all remaining ingredients except bacon.  Mix lightly.  Shape into 6 (1 inch thick) patties; wrap bacon slice around edge of each patty. 

2. Wrap individually in plastic wrap; place in freezer-weight resealable plastic bag.  Seal bag.  Freeze up to 3 months.

3. When you are ready to cook the meatloaves, heat oven to 375 degrees.  Unwrap frozen patties.  Place on rimmed backing sheet sprayed with cooking spray.  Bake 40-45 minutes or until done.  Enjoy!

Recipe: Caramel Apple Cheesecake Bars (Pinterest)

Ingredients:

Crust:

2 cups all purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) softened butter

Cheesecake filling:

3 (8oz) packages of cream cheese, softened

3/4 cup of sugar, plus 2 tbsp divided

3 large eggs

1-1/2 tsp vanilla extract

Apples:

3 granny smith apples, peeled, cored, and finely chopped

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Streusel Topping:

1 cup firmly packed brown sugar

1 cup of all purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) softened butter

1/2 cup of caramel topping

Directions:

1. CRUST: Preheat oven to 350 degrees.  In a medium bowl, combine flour and brown sugar.  Cut in butter with a pastry blender until mixture is crumbly.  Press evenly into a 9x13 baking pan lined with heavy duty aluminum foil.  Bake 15 minutes or until lightly browned.

2. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth.  Then add eggs, 1 at a time and vanilla.  Stir to combine.  Pour over warm crust.  

3. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg.  Spoon evenly over cream cheese mixture.  

For the streusel topping:

4. In a small bowl, combine all ingredients.  Use your hands if possible (clean hands).  

5. Sprinkle Streusel topping over apples.  Bake 40-45 minutes or until filling is set.  Drizzle with caramel topping and let cool.  Serve cold and enjoy.  This makes 1 servings!

Recipe: Caramel Popcorn

Ingredients: 

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/4 lower fat style margarine

1/4 tsp of salt

1-1/2 teaspoons of vanilla

12 cups popped light popcorn

Directions:

1. Heat and stir the brown sugar, granulated sugar, margarine, and salt over medium heat until just boiling and sugar is dissolved. Stir in vanilla.  Add popcorn and toss until coated.  

2. Place coated popcorn in a shallow roasting pan.  Bake, uncovered in a 300 degree oven for 15 minutes, stirring once.  Transfer to a large piece of foil or a large roasting pan to cool.  

*Nutrition Facts for this recipe:

• Servings Per Recipe 11,
 
• Calories 105, 
• Fat, total (gm) 4,
 
• Saturated fat (gm) 1,
 
• Sugar, total (gm) 14,
 
• Sodium (mg) 139

End of Summer Dinner Ideas

I know summer is almost over, so I think it's a great idea to get those last summer menu items on the table.  I absolutely LOVE the new Pampered Chef Great Grilling Recipes book.  I picked out my favorite pork recipe and my favorite chicken recipe.  I hope you enjoy them as much as my family did.

Recipe: Carolina Pulled Pork (Courtesy of Pampered Chef)

Ingredients (Sandwiches): 
1 tbsp brown sugar
1 tbsp paprika
1 tsp garlic powder
1 tsp dry mustard
1 tsp salt
1/2 tsp ground black pepper
1 bone-in pork shoulder roast
1 bottle Carolina Mustard Barbecue Sauce

12 large hamburger buns, warmed

Ingredients (Slaw):
1/3 cup mayonnaise
1 1/2 tbsp cider vinegar
1/4 tsp salt
2 large red apples such as Gala, cored
1 seedless cucumber

Directions:
1. Prepare grill for indirect cooking over medium low heat.  For pork, combine brown sugar, paprika, garlic powder, mustard, salt and black pepper.  Stir.  Rub seasoning mixture onto all sides of pork.  Place pork fat-side up on grid of grill.  Grill covered 4-6 hours or until pork is falling off the bones.

2. Meanwhile, for slaw, combine mayonnaise, vinegar, and salt in a bowl (we like the classic batter bowl).  Thinly slice apples.  Cut apples into thin strips.  Cut cucumber into julienne strips.  Cut strips crosswise into 1 1/2 inc pieces.  Pat dry with a paper towel.  Add apples and cucumber to dressing into bowl.  Mix gently.  Cover and refrigerate slaw until ready to use.

3. Transfer pork from grill to a carving board.  Trim and discard skin and fat.  Pull out and discard bones.  Shred pork.  Transfer shredded pork to a foil pan.

4. Add barbecue sauce; mix well.  Serve pork on warmed buns and top with slaw.

Recipe: Jamaican Jerk Chicken Drumsticks (Courtesy of Pampered Chef)

Ingredients:
3-4 limes
1 small onion, quartered
4 garlic cloves, peeled
1 Serrano pepper, stemmed
3 tbsp Jamaican Jerk Rub

3 tbsp olive oil

3 tbsp low-sodium soy sauce

1 tbsp brown sugar

1/2 cup light mayonnaise

8 chicken drumsticks

Directions:

1. For marinade, juice limes to measure 1/4 cup.  Combine lime juice, onion, garlic, Serrano pepper, rub, oil, soy sauce, and brown sugar in a food processor.  Cover and pump the handle until all ingredients are finely chopped. 

2. For dipping sauce, combine 3 tbsp of the marinade and mayonnaise in  a prep bowl.  Mix well.  Cover and refrigerate until ready to use.  Place chicken in large resealable plastic bag.  Pour remaining marinade into bag.  Seal bag and turn to coat.  Marinate in the refrigerator for 8hrs.

3. Prepare grill for direct cooking over medium high heat.  Remove chicken from marinade.  Discard marinade.  Place chicken on grid of grill, grill, covered 15-20 minutes or until internal temperature of chicken reaches 165 degrees'F in thickest part and chicken is golden brown on all sides.  Remove chicken from grill; serve with dipping sauce.  

**If you do not want to use drumsticks, you can use this same recipe with chicken breasts or chicken thighs.

Again, I hope you enjoy these recipes during your last few days of summer!  

Fourth of July goodies

I know it has been awhile since I have last posted.  I have been one busy lady.  I still enjoy cooking and posting great recipes I make or I find online for you all to enjoy.  I promise to try to get back to posting at least once a week.

This week, I have been searching through pinterest and my recipe book for some great Fourth of July goodies.  Listed below is a great punch recipe, a creative fruit appetizer, a main dish, a savory side dish, and a simple, but delicious dessert.  I hope you can use at least one of the recipes.  Until next time, happy cooking and eating everyone!

Recipe: Fourth of July Punch (Courtesy of Pinterest):

Ingredients:

Cranberry Juice

Blue Gatorade Frost

Diet 7-Up

Ice Cubes

Directions:

1. (Either in a Glass or a drink dispenser)

2. Fill the glass or drink dispenser with Ice.

3. Pour In the Cranberry Juice.

4. Next Pour in the Blue Gatorade Frost, BUT make sure that when you're pouring the Blue Gatorade Frost that you pour straight onto some of the ice to gently add the layer. If you pour it directly into the juice it will mix!

5. Next, pour in the Diet 7up, also pour onto an ice cube to prevent them from mixing.

Recipe: Red, White, and Blueberry Skewers (Pinterest)

Ingredients:

Skewers (10 inch)

Strawberries (cut up in 4ths)

mini marshmallows

blueberries

Directions:

Wash and dry your fruit, cut your strawberries in fourths, now you’re ready to go. You can make them in fun patterns or just random. A helpful tip: add your fruit first, as it will help the sticky marshmallows slide right on down. If you try to add a marshmallow to a dry stick, it will get all gummy and sticky.

Recipe: Grilled Bacon Cheeseburgers (My recipe)

Ingredients: 

3lbs of the leanest ground beef you can find

1 large onion (chopped finely)

Seasoning: season all, black pepper, garlic powder

Hamburger buns (whole wheat, sesame, or honey wheat) toasted and split

1 cup of ranch dressing

enough bacon for each burger (crisply cooked and cut in half.  I cook mine in the oven).

Directions:

1. Heat your gas grill or your charcoal grill.  In a large bowl, mix the beef, onions, and seasonings.  Shape the meat into hamburger patties (not too thick though)

2. Cover and grill on medium heat for about 10-12 minutes (turn it once half way through).  If your burger is still pink in the center, let it cook a little longer (unless you like it that way). 

3. Place burger on the bun (bottom bun).  Then add some ranch dressing to each burger (you could also use blue cheese or just omit the dressing all together).  Then add two pieces of bacon to each burger.  Place the other bun on the burger. 

**I also add lettuce and tomato to my burger.  

Recipe: Side Order: Grilled Corn on the Cob (My Recipe)

Ingredients: 

Corn on the cob (remove the husks and silk)

Butter (about 1/4 cup and softened)

Grated Parmesan Cheese

Fresh chopped parsley

Directions:

1. Heat grill to medium heat

2. Rinse the corn and make sure all silk is removed (or as much as you can).  Wrap each corn on the cob  in aluminum foil.

3. Grill corn for about 20 minutes or until tender (make sure to turn it every now and then)

4. Mix the butter, Parmesan cheese, and parley in a bowl.  Once corn is done, spread mixture all over corn.  Serve!

**I like to add paprika and garlic powder to my corn

Recipe: Spangled Ice Cream Pops (Pinterest)

Ingredients:

Popsicle sticks

Mini ice cream sandwiches

Sprinkles or nonpareils

Colorful cupcake liners

Directions:

1. First, skewer mini ice cream sandwiches on Popsicle sticks.

2. Press the exposed filling into a plate of sprinkles or nonpareils

3. To keep mess to a minimum, serve the pops in a colorful cupcake liner (maybe Fourth of July inspired). 

**This is a great recipe for all occasions: Christmas, Easter, Valentine's Day, etc. Just change the sprinkle colors. 

 

Somewhat Healthy Homemade Chicken Nuggets

Last week, I knew I wanted to make something with the chicken tenderloins in my freezer, but I wasn't sure what.  Well that same day, I drove by McDonald's and saw they had a special on chicken nuggets.  I wondered if there was a healthy way I could eat some chicken nuggets, so I went online and searched for recipes.  I took a little from all the recipes and came up with my own interpretation of somewhat healthy chicken nuggets.  When I made these chicken nuggets, they were so good and will definitely be made again.  I took the leftover chicken nuggets and made my husband a chicken salad to take to work.  I know you and your family will enjoy this recipe.  

Recipe: Ranch Style Chicken Nuggets

Ingredients:

1 pack of chicken tenderloins (chopped into bite size pieces...not too small)

Seasoned wheat bread crumbs

2-3 Tbsp of olive oil

Seasoning: season all, black pepper, and garlic powder

2 tbsp of grated Parmesan and Romano cheese

About 1/2 cup of ranch dressing

Cooking spray

Directions:

1. Preheat your oven to 425 degrees.  Spray a baking dish with the cooking spray.  Wash your chicken.  Cut the chicken tenderloins into bite size pieces. pieces.

2. Place the olive oil in a bowl.  Season chicken with seasonings listed above. Mix chicken in the bowl with olive oil.  The place the half cup of ranch on top of the chicken.  Mix well.  

3. Place the bread crumbs in a separate bowl from the ranch chicken.  After you have mixed the ranch, chicken, and olive oil in a bowl, place in the bread crumbs (not all at once, a handful at a time).  Make sure all the chicken is nicely coated.  

4. Place all the breaded chicken on to the baking dish.  Then lightly spray the chicken with the cooking spray.  Let the chicken cook for about 12 minutes.  Take a spatula or a spoon and stir the chicken.  Let it cook for another 3-5 minutes.  

5. Serve.  I served mine with mac and cheese for the kids and sweet potato french fries for the hubby and me. 

Memorial Day Favorites

Memorial Day, originally called Decoration Day, is a day of remembrance for those who have died in our nation's service as well as those who are currently serving.  I am so thankful for the soldiers who have served and are serving in the name of freedom.  Soldiers sacrifice their lives everyday for us.  I thank all soldiers, past and present for their bravery, courage, and sacrifice.  

People do a variety of things on this day.  They go to the cemetery, have a picnic, and most commonly have a barbecue.  Below are some really good recipes: beverage, appetizer, side item, main entree, and dessert.  I hope you enjoy them all.  And remember, if you see a soldier, please thank them for their service and commitment to our country.

Recipes (All courtesy of kraftrecipes.com, except the potato salad is all me)

Beverage: Watermelon Lemonade

Ingredients: 

1-1/2 pounds of sliced seedless watermelon

zest of 1 lemon

3/4 cups of fresh lemon juice

1/2 cups of mild honey

1 lemon, thinly sliced, for garnish

Directions:

1. In the bowl of a food processor, place watermelon and process until very smooth. Strain through a coarse sieve set over a bowl, stirring to push through any pulp. Pour juice into a large pitcher. Add lemon zest.
2. In a bowl, whisk lemon juice and honey until honey dissolves; stir into watermelon juice. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with lemon slices.

Appetizer: Fresh Tomato Salsa

Ingredients:

3 tomatoes chopped

1/4 cup finely chopped red onions

1/4 cup of chopped fresh cilantro

1 jalapeno pepper finely chopped

1/4 cup of Kraft Italian dressing

Directions:

1. Combine all ingredients.  Mix well and serve with tortilla chips

Main Entree: Sweet and Hot BBQ Chicken

Ingredients: 

1/2 cup of Kraft Original BBQ sauce

2 tbsp of honey

1-1/2 tsp of hot pepper sauce

1/4 tsp of garlic powder

1 broiler fryer chicken (3lbs) cut up or boneless chicken thighs

Directions:

1. Heat greased grill to medium heat.  Mix all ingredients except chicken

2. Grill chicken 35-40 minutes or until done turning occasionally and brushing with BBQ sauce mixture for the last 10 minutes. 

Side Item: Mama's Famous Potato Salad

Ingredients:

potatoes (I use about a half a bag)

4 large eggs

1/4 cup of relish

bacon bits

1 tsp of paprika

2-3 tablespoons of mustard

1/2 cup of mayo

salt, pepper, and garlic powder

1/4 cup of milk

Directions: My mother gave me this recipe and it is a hit everywhere we go.

1. Bring a large pot of water to a boil.  Peel potatoes and then cut them into chunks.  Wash them and then add to the boiling water until they are tender but still firm. When they are done cooking, drain the water.  Add potatoes to a large bowl.  Get a masher and mash the potatoes (almost like you are making potato salad).  

2. Place eggs in a small pot and boil them.  When eggs are done boiling, remove from heat, let them cool, and then peel your eggs.   

3. Add milk, mayo, mustard, relish, salt, pepper, and garlic to the bowl.  Mix well.  Place in a large pan.  Cut up eggs and place on top of the potato salad.  Then sprinkle potato salad with bacon bits and paprika.  You can serve this warm or you can refrigerate until you are ready to serve!

Dessert: S'mores

Ingredients:

4 Honey Maid Honey Grahams, broken in half (8 squares)

4 Jet-Puffed Marshmallows toasted

1 Hershey's Milk Chocolate Bar quartered (1.55 oz)

Directions:

1. Fill graham squares with marshmallows and chocolate squares to make 4 s'mores.  

*If you are going to use the microwave:

1. Do not toast marshmallows.  Place 4 graham squares on microwaveable plate.  Top with chocolate and marshmallows.

2. Microwave on HIGH for 15-20 sec or until marshmallows puff.  Cover with remaining graham squares.  Press together to secure and then serve!

Alternate Dessert: Patriotic Poke Cake

Ingredients:

2 baked 9 inch round white cake layers, cooled

2 cups of boiling water divided

1 pkg. (3oz) of JELL-O Strawberry flavor Gelatin

1 pkg. (3oz) of JELL-O Berry Blue flavor Gelatin

1 tub of COOL WHIP whipped topping, thawed

Directions:

1. Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.

2. Add  1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and blue gelatin over remaining cake. Refrigerate 3 hours.

3. Dip bottoms of cake pans in warm water 10 sec.; unfold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.

Italian Style Cubed Steaks

I had a pack of cube steak in the freezer and I didn't want to make the usual smothered cubed steak.  I looked in my food pantry to see what other ingredients I had.  I noticed an unopened can of Italian style bread crumbs.  I have had pork chops and chicken breaded with Italian bread crumbs, so I thought why not try it with cubed steak.  It actually came out really good.  I served mine with corn and a side salad.  It's super easy and super good.  Happy cooking and eating everyone!

Recipe: Italian Style Cubed Steaks

Ingredients:

4-6 Cubed Steaks

1 cup of Italian style bread crumbs

Seasoning: Garlic Powder, Season All, black pepper

1/2 cup of canola oil

2 tbsp of butter

Directions: 

1. Heat oil in a large skillet over medium heat. Season cube steaks with seasonings listed above.  Place bread crumbs in a pan.  

2. After meat is seasoned, dredge each piece in the bread crumbs.  Make sure each side is well coated with bread crumbs.  You will not need to use an egg/milk mixture for this recipe. After each piece is dredged in the bread  crumb mixture, place in a separate plate until all the meat is coated. 

3. Add the 2 tbsp of butter to the pan right before frying your meat. When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 2-4 minutes on the other side.  At this point, your kitchen probably smells really good and you are tempted to do a taste test!

4. Remove to a paper towel-lined plate to let all the excess grease drain.  

5. Serve with a vegetable.  Some type of bread is also really good with this meal.  ENJOY!!!

Mother's Day D&D Menu: Dinner and Dessert

"Love is patient; love is kind. Love is not jealous; is not proud; is not conceited; does not act foolishly; is not selfish; is not easily provoked to anger; keeps no record of wrongs; takes no pleasure in unrighteousness, but rejoices in the truth; love bears all things, believes all things, hopes all things, and endures all things."
 ~I Corinthians 13:4-7


Mother's Day is just around the corner.  Being a mother is the most rewarding, challenging, and fulfilling job ever.  It really is a full time job.  Many people can't do our job.  We have to do laundry, clean the house (sometimes two or three times a day), cook, take care of boo boo's, comfort when sad, participate in tea parties, dress up as superhero's, attend academic and sporting events, and the list goes on.  Sometimes we do all of that in one day.  Like I said, rewarding, challenging, and fulfilling.  It's great to have a day where we are pampered and our love ones show us how much they appreciate all of our hard work.


 Here is a recipe you can make during a week day or for a special occasion like Mother's Day.  To all the mom's out there, Harrell's Haven hopes you have a wonderful and blessed Mother's Day. 

Dinner Recipe: Asparagus and Mozzarella Stuffed Chicken Breasts

Ingredients:

• 2 large skinless, boneless chicken breast halves
• salt and black pepper to taste, garlic powder, season all
• 8 asparagus spears, trimmed - divided
• 1/2 cup shredded mozzarella cheese, divided
• 1/4 cup Italian seasoned bread crumbs

Directions:

*This recipe has about 390 calories per serving

1. Preheat an oven to 375 degrees F.  Grease an 8x8-inch baking dish.
2. Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with seasonings.
3. Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
4. Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F 
5. Serve with rice or mash potatoes. 

Dessert: Peanut Butter Ice Cream Sandwiches

Ingredients:

1-1/2 cups of all purpose four

1/2 tsp of baking soda

pinch of salt

8 Tbsp (1 stick) unsalted butter (room temperature)

1 cup of sugar

1 large egg

1 cup of smooth peanut butter

1 tsp. of vanilla extract

3 cups of ice cream of your choice (softened)

**If you do not want to make your own peanut butter dough, you can buy the dry package of peanut butter cookie mix in the baking aisle

Directions:

**Each serving has about 410 calories

1. Preheat oven to 375 degrees.  Line 2 large baking sheets with parchment paper.  Sift flour, baking soda, and salt together.  Using a mixer on medium speed, beat butter and sugar together until light, about 2 minutes.  Add egg; mix well.  Beat flour mixture into butter mixture.

2. Roll dough into 1-1/2 inch balls.  Place 2 inches apart on sheets.  Flatten with a fork in a crisscross design.  Bake until golden (12-15 minutes).  Let cool on sheets for 5 minutes; transfer to a rack to cool. (TIP: When using the fork to make crisscross design, dip your fork in water before pressing down on each cookie).

3. Place 1 scoop of ice cream on a cookie, top with another cookie and carefully press down.  Wrap in plastic wrap and freeze.  Repeat with remaining cookies and ice cream.  Freeze for 45 minutes and serve.  

*If you are going to use the packaged cookie dough, follow instructions on package for baking.  Then refer to step 2 of the directions listed above.

 

ENJOY and again Happy Mother's Day!!!