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.

homemade Donuts!

Maple Bars

Source: Our Best Bites

3 tablespoons active dry yeast
1 cup very warm (105 degree) water
1/2 cup + 1 tablespoon white sugar, divided
1/2 teaspoon mace (optional; I didn’t use it)
2 teaspoons table salt
1/2 teaspoon baking powder
4 cups bread flour*
1/4 cup shortening
3 large egg yolks
1/2 teaspoon vanilla
Peanut oil for frying (I used two 24-ounce bottles)**

Maple Icing

1 lb. powdered sugar
1 1/2 teaspoons light corn syrup
1/4 teaspoon table salt
1/4 teaspoon vanilla
1 teaspoon maple extract
1/3 cup (plus more if needed) hot water

Combine the yeast, 1 tablespoon sugar, and 1 cup very warm water in the bowl of a stand mixer. Allow it to proof for 5-10 minutes or until frothy.

While the yeast is proofing, combine the sugar, mace (if using), salt, baking powder, and 4 cups of flour in a large bowl. When the yeast is ready, add the shortening, egg yolks, and vanilla and mix with the paddle attachment for 1 minute to break down the shortening. Add 1/3 of dry ingredients and mix on low until blended. Repeat with the next 1/3 of the dry ingredients. Switch to the hook attachment and add the remaining 1/3 of the dry ingredients. Mix until no white spots remain and then turn the mixer to medium speed and knead for 2 minutes. Add more flour a little bit at a time if necessary. (You don’t want the dough sticking to the bowl too much.)

While the dough is kneading, bring a large pot of water to a boil (a little more than 2 quarts of water). Lightly flour a baking sheet.

When the dough is done kneading, transfer it to the prepared baking sheet. Form a 6×6″ square and cover it with a clean cloth. (Sprinkle the top of the dough with flour too, so the cloth doesn’t stick to it. Not that that happened to me.) Place the pan in the oven and place a 9×13″ pan on the rack beneath the baking sheet. Pour the boiling water into the 9×13″ pan and close the door to the oven. Allow the dough to rise for 1 hour or until doubled.

When the dough is done rising, remove it from the oven and place it on a lightly floured surface. Bring another pot of water to a boil. Punch down the dough and roll it into an 11×12″ rectangle. Use a pizza cutter to trim 1/2″ off all the edges of the dough. (so that you have even rectangles. I used the scraps to make a 13th gimp-doughnut.) Cut the dough into 12 rectangles about 5×2″. Use a flexible scraper or large spatula to carefully transfer the dough rectangles back to a floured baking sheet, spaced about 1 1/2″ apart. Place the baking sheet uncovered back into the oven and pour the boiling water back into the 9×13″ dish. Rise for 30-45 minutes (or more), until the dough is doubled.

When the dough is almost done rising, heat 2+ inches of peanut oil in a large, high-sided pot with a candy thermometer attached to it. Heat it to 350 degrees. When the oil is hot enough, in batches of 2-3, use the rubber scraper to carefully transfer the rectangles to the hot oil and fry for 30-40 seconds and then flip and cook for another 20 seconds or until golden brown. Remove doughnuts from the hot oil, allow to drain on paper towels, and repeat with the remaining dough.

While the dough is cooling, whisk together the icing ingredients. Dip the dome-iest side of the bars into the icing and spread it out if necessary. Allow to stand for 10-15 minutes before serving. (Yeah right!!) Makes 12 doughnuts.

*I just realized that this says bread flour. Oops. I definitely used regular flour. I’m sure it makes an even lighter dough, so next time I will use it, but obviously is still works with regular flour.

**I saved the used peanut oil. Just funneled it right back into the bottles for the next time I make these babies.

Homemade Pretzel Dogs

Homemade Pretzel Dogs

Makes 8 Pretzel Dogs

1½ cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons salt
1 package (1 scant tablespoon) active dry yeast
4½ cups all-purpose flour
¼ cup unsalted butter, melted (or salted butter, but decrease the 2 teaspoons of salt by a bit)
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
2 tablespoons butter (regular or unsalted), melted
coarse sea salt or kosher salt, for sprinkling

8 good quality hot dogs

Combine the water, sugar and yeast in the bowl of a stand mixer. Let sit for 5 minutes or until the mixture begins to foam.

Add the flour, salt, and butter. Combine with a spoon or the paddle until it start to come together, then switch to the dough hook. Mix with the dough hook on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. You may need to add a bit more flour, but be aware that this is a pretty soft dough. You should be able to touch it without it being impossible to get off your fingers, though.

Transfer the dough to a lightly oiled bowl. Cover and let rise in a warm place for about 1 hour, or until the dough has doubled in size. I like to put mine in an oven that has been turned to 170˚ (warm) for about a minute, then turned off.

Preheat the oven to 450. Line 2 baking sheets with parchment paper and lightly brush with the vegetable oil. Set aside. In a large pot, bring the 10 cups of water and the baking soda to a rolling boil.

Meanwhile, knead down the dough, turn it out onto a slightly floured work surface, and divide into 8 equal pieces. Roll out each piece of dough into a rope that’s about 20 to 24-inches long, depending on how big your hot dogs are. Starting at one end, wrap the dough around the hot dog, pinching each end together so that it’s sealed. Place onto the pan and repeat with the remaining dough and hot dogs.

Place the pretzel dogs into the boiling water two at a time and boil for 30 seconds. Remove them from the water using a large flat slotted spatula. Return the boiled pretzel dogs to the pan, brush the tops with melted butter and sprinkle with the sea salt. (I forgot to do this butter and salt step until after I had baked them. It worked fine.)

Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

If you have extra dough, you can shape them into dinner rolls, cut a slit in the top, let rise for another 20-30 minutes, boil, and bake at 450 until golden.

Easy Crescent Taco Bake

Easy Crescent Taco Bake

Refrigerated crescent dinner rolls unite as a quick crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish.

Ingredients

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1

lb lean (at least 80%) ground beef

3/4

cup Old El Paso® Thick 'n Chunky salsa

2

tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

1

cup shredded Cheddar cheese (4 oz)

Steps

• 1Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
• 2In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
• 3Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired.

* Pile on your favorite toppings! Try shredded lettuce, chopped tomatoes, additional salsa, sour cream and avocado slices.

* A 4.5-oz can of Old El Paso® chopped green chiles can be added to the meat mixture.