Healthy Ice Cream Sandwich

**Healthy Ice Cream Sandwich**

--Ingredients--

-gram crackers
-cool whip
-strawberries

Directions

1. Blend cool whip and strawberries
2. Apply a thick coat to gram crackers and make sandwich
3. Freeze, and enjoy!

Raspberry Brownies Recipe

Raspberry Brownies Recipe

 Brownies:
1 package (family-size) fudge brownie mix
4 teaspoons McCormick® Raspberry Extract

 Raspberry Chocolate Frosting:
2 teaspoons McCormick® Raspberry Extract
1 container (16 ounces) chocolate frosting

Prepare brownie mix as directed on package. Stir in raspberry extract. Spread in greased 13 x 9-inch baking pan. Bake and cool as directed on package.

Meanwhile, for the Frosting, stir raspberry extract into chocolate frosting. Spread over cooled brownie. Cut into squares.

Monkey Munch bread

Best Bisquick® Monkey Bread 

Ingredients

3/4 cup butter (do not use margarine)
1 cup packed brown sugar
2 tablespoons whipping cream
1/2 cup coarsely chopped pecans
3 1/2 cups Original Bisquick® mix
1/2 cup milk
2 tablespoons granulated sugar
3 tablespoons butter, softened (do not use margarine)
1 teaspoon vanilla
1 egg
1/4 cup sugar
1/2 teaspoon cinnamon

Instructions

1Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans.
3In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.
4In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.
5Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.



Recipe and photo by bettycrocker.com

Shawarma recipe

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: Makes 4 sandwiches.

Ingredients:

• Marinade:

• 1 cup plain yogurt
• 2 Tbsp. lemon juice
• 2 Tbsp. distilled white vinegar
• 2 Tbsp. olive oil
• 2 cloves garlic - crushed
• 1 tsp. ground sumac
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper

• Sandwich:

• 2 lamb leg steaks (~ 2 pounds)
• 2 Tbsp. olive oil
• 4 loaves flat bread or pita
• Thinly-sliced tomato
• Lettuce
• Sauce:
• 1 cup plain yogurt
• 2 Tbsp. Tahini
• 1 clove crushed garlic
• 1 Tbsp. lemon juice
• 1/2 tsp. ground sumac
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper

Preparation:

1. Thoroughly mix all marinade ingredients in a bowl.

2. Pour marinade into a large zippered bag and add lamb steaks. Toss to coat thoroughly and refrigerate for 8 - 24 hours, Tossing every now and then to redistribute marinade.

3. Heat oven to 225 degrees.

4. Remove steaks from bag, discarding marinade, and wipe dry (more or less) with paper towels. Heat 2 Tbsp. olive oil in a large, lidded sauté pan over medium-high heat. Brown steaks on both sides in pan (about 3 minutes per side).

5. Pour off excess oil, cover sauté pan, and cook in the oven for 1 hour.

6. In the meantime, combine sauce ingredients in a small bowl.

7. Remove from pan and slice steaks thinly across the grain.

8. Spoon sauce down the center of a loaf of flat bread or pita. Add tomato and a leaf or two of lettuce. Add lamb, roll up, and enjoy.