Super Easy Ice Cream Sandwiches

These are great to serve at a kid's BIRTHDAY party, or even a baby or bridal SHOWER. They go together quickly, and look super CUTE to boot!

Super Easy Ice Cream Sandwiches
Chocolate chip cookie dough (homemade or store bought)
Vanilla ice cream
Rainbow sprinkles, optional

Cook the cookies according to directions, but make sure not to overcook as a soft cookie is better! Let cookies cool completely on a wire rack. While cookies cool, remove ice cream from the freezer to soften. Place a small scoop of ice cream between 2 cookies and press together. Roll in some sprinkles and then wrap each sandwich in plastic wrap and freeze until ready to use.

TIP: To make this even easier, just use some soft store-bought cookies instead of baking them yourself! Oh, and you can obviously use different types of cookies and ice cream for endless combinations!


Mom's Potato Salad

So, is it weird that I've been WANTING some of this yummy POTATO salad? Once you try it, you'll want it at more than just summer BBQs too! (I am pregnant . . . with twins . . . so that might be another reason I want it soooo bad!)

Mom's Potato Salad

5 to 6 large red potatoes, cooked and cubed
4 to 5 hard-boiled eggs, chopped with a few slices reserved
1/2 cup chopped pickles
1/2 cup finely chopped onions
1 cup mayonnaise 
1 cup sour cream
1 tablespoon mustard
1/4 cup milk
salt and pepper, to taste

In a large bowl, mix together the potatoes, eggs, pickles, and onions; set aside.

In a separate bowl, combine the mayonnaise, sour cream, mustard, and milk until creamy and smooth. Spoon over potato mixture and then gently stir until completely covered. Season with salt and pepper and top with reserved egg slices for garnish. Makes 8 to 10 servings.

TIP: I use light mayo and light sour cream, and it's still delicious but has a lot fewer calories and fat! I also like to sprinkle a little paprika over the sliced eggs on top. OK, so let me know if I'm crazy! :)


Chopped Salad with Grilled Chicken and Dried Cherries

I LOVE salads (obviously, I wrote 101 Things to do with Salads!), and I love making up new combinations with whatever I happen to have on HAND. This one was a real winner and is making my MOUTH water right now just thinking about it!

Chopped Salad with Grilled Chicken and Dried Cherries
4 to 6 chicken tenders, seasoned with Montreal Chicken Seasoning
1 head romaine lettuce, chopped
1 stalk celery, chopped
1/2 cucumber, peeled and chopped
1/3 red onion, chopped
4 to 6 slices bacon, cooked and chopped (I used the really lean Jennie-O brand)
Extra sharp white cheddar cheese, cut into small pieces or cubes (try the Cabot brand, it's only 1.99 at my grocery store!)
Dried cherries, roughly chopped
Cashews, roughly chopped
Brianna's Blush Wine Vinaigrette

On a BBQ or in a grill pan, grill the seasoned chicken until done; let cool slightly and then chop or slice. On individual serving plates, pile on the lettuce, celery, cucumber, and onion. Sprinkle some of the chicken down the center of the salad and then top with the bacon, cheese, cherries, and cashews. Top with the vinaigrette and enjoy!

TIP: As usual, this recipe's ingredients can totally be changed according to your tastes. If you don't like strong cheese, just use something more mild. Or if you prefer craisins to the more tart dried cherries, that's fine too. Just be creative and enjoy. Oh, and I served mine with some yummy warm muffins!


Thai-ish Lime Chicken Soup

I'm never sure what to actually call this SOUP, my husband just says to call it GOOD! It's very simple, but super FLAVORFUL, and fast becoming a new favorite of ours.

Thai-ish Lime Chicken Soup
1/2 yellow onion, chopped
2 cups cut-up cooked chicken
2 cans great Northern white beans, rinsed and drained
4 cups chicken broth
1 can diced green chiles
1/2 bunch cilantro, chopped
1 lime
Few dashes curry powder

In a soup pot, lightly brown the onion in a touch of oil, about 3 to 5 minutes. Add the chicken, beans, broth, and chiles. Simmer until warmed through. Stir in the cilantro and squeeze in all the juice from the lime. Season with the curry powder and pepper; simmer for about 10 minutes or so and then serve!

TIP: I haven't experimented much with this soup, but I do know it's flavor stands on its own. You can try garnishing it with a little grated cheese or crumbled tortilla chips, or even a dollop of sour cream, but I don't think it's really necessary. Serve it with some yummy bread though and this dinner is sure to be a hit!


Beef and Potato Tacos

This is a great MEAL for when you have leftover roast beef or steak. It saves you from LEFTOVER boredom! Try it with my Easiest, Yummiest GUACAMOLE.

Beef and Potato Tacos
1 to 2 cups chopped leftover roast beef or steak
Taco seasoning
1 to 2 cups frozen hash browns, cooked according to directions
4 Flour tortillas, warmed
Cheese, sour cream, guacamole, shredded lettuce, cilantro

In a frying pan, gently warm and season the beef with several shakes of taco seasoning and a couple tablespoons of water; stir to coat and warm through. Spoon a few large tablespoons salsa into the meat mixture and warm through. Lay tortillas on the counter and equally divide the meat and potatoes over top. Top with your favorite taco toppings!

TIP: This meat also makes great filling for taquitos or quesadillas. Dip them in the yummy guacamole and you'll love it!  


Easiest, Yummiest Guacamole!

Try this at your Super Bowl PARTY this Sunday. It's sooooo easy and by far my family's FAVORITE version of guacamole. It's FANTASTIC alone or layered in 7-Layer Dip!

Easiest, Yummiest Guacamole!
1 large ripe avocado (or 2 small)
1/2 lime
2 to 3 heaping tablespoons favorite salsa (I use Costco's Kirkland Organic)
1 tablespoon minced onion
Salt and pepper

Pit and peel the avocado and smash in a bowl with a fork until most of the big chunks are gone. Squeeze the lime half over top and stir. Stir in the salsa and onion, and then season with salt and pepper to taste. Serve with your favorite tortilla chips!

TIP: You can also add some diced fresh tomato if desired.


Everything But the Kitchen Sink Pasta Salad

OK, so maybe the name isn't very APPETIZING, but this pasta salad is basically a combo of whatever produce I'm trying to FREE myself of, and anything else I can find that goes with it. I've made many SALADS similar to this one, and they all turn out pretty good as long as nothing CRAZY ends up going in!

Kitchen Sink Pasta Salad (for short!)
1 box or bag of rainbow rotini pasta, cooked, drained and cooled
1 to 2 cups shredded iceberg lettuce
Bell pepper, chopped (red, green, yellow, or a combo of whatever you have)
Red onion, chopped
Cucumber, chopped
Grated or cubed cheddar cheese
Cooked bacon crumbles
1/2 cup or so of sunflower seeds
Ranch dressing
Salt and pepper

Mix everything together until it looks like you've got the proportions to your liking. Serve chilled. NOTE: After about 2 days, the lettuce becomes a little more soggy than I like to eat, so beware!

TIP: Other great additions include tomatoes, fresh broccoli florets, fresh cauliflower florets, whole kernel corn, etc. Just use whatever you're trying to get rid of!