Tuesday, July 22, 2008

Malted Milk Ball Ice-Cream Dessert

Preparation Time : 8 minutes Chill: 3 hours

3 1/3 cups malted milk balls (10 1/2 ounces)
1 container (12 ounces) frozen whipped topping, thawed
12 frozen rectangular ice-cream sandwiches
1 cup hot fudge sauce, warmed, if desired

Place malted milk balls in resealable plastic food-storage bag. Tap with rolling pin or meat mallet until coarsely crushed. Reserve 1/3 cup.

Mix remaining crushed malted milk balls and the whipped topping.

Arrange ice-cream sandwiches in bottom of rectangular pan, 13x9x2 inches, cutting sandwiches if necessary to cover bottom of pan. Spread whipped topping mixture over ice-cream sandwiches. Sprinkle with reserved crushed malted milk balls. Cover and freeze 2 to 3 hours or until firm.

For servings, cut into 4 rows by 3 rows. Top with fudge sauce. 12 servings.

Success Hint: Frozen malted balls crush more easily than crushed when at room temperature.

Special Touch: Substitute Neapolitan or chocolate ice-cream sandwiches for regular vanilla ice-cream sandwiches.

Friday, July 18, 2008

Punch Bowl Cake

Elizabethtown - view from Blueberry Hill

Joan, Michael and I spent a few days visiting Brian and Heather in Essex County. Today we went shopping at the annual town-wide garage sale. At a downtown church Joan and Heather each purchased a punch bowl. Now both the girls will be able to make this fabulous dessert with the right presentation.

Punch Bowl Cake

The whipped topping surmounts the delightful mess!

1 Duncan Hines yellow cake mix

2 small instant vanilla puddings

1 package shredded coconut

20-ounce can cherry pie filling

20-ounce can crushed pineapple, undrained

Chopped nuts

20-ounce can fruit cocktail, undrained

1 large size whipped topping

Make the cake according to the directions given on the box. Make the instant pudding according to the directions on the box. Crumble half of the cake into the bottom of a large punch bowl. Press cake down smooth. Place half of the pudding on top of crumbled cake.

Smooth on half of each of the remaining ingredients, repeat and add the cherry pie filling last.

Tuesday, July 8, 2008

Baked Macaroni and Cheese

Heather & Brian arrived around 5 PM from their journey to Wisconsin. Brad & Kim and Michael & Emily joined them and us for dinner. Joan purchased A-D Corky's Racks of Pork Ribs from QVC as a special entree. Joan also added barbecued chicken, macaroni and cheese casserole and brownie trifle to the menu. Tom came for desert.

Here is the tried and true recipe that Joan makes for the kids usually when I am away on assignment.

Baked Macaroni and Cheese



2 Tbsp Argo® corn starch

1 tsp salt

1/2 tsp dry mustard (optional)

1/4 tsp pepper

2 1/2 cups milk

2 Tbsp margarine or butter

2 cups (8 oz) shredded American or Cheddar
cheese, divided

8 oz MUELLER'S elbows (about 1 3/4 cups),
cooked 7 minutes and drained

1. In medium saucepan combine first 4 ingredients; stir in milk. Add margarine; stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat.

2. Stir in 1 3/4 cups cheese until melted. Add elbows. Four into greased 2-quart casserole. Sprinkle with reserved cheese.

3. Bake uncovered in 375°F oven 25 minutes or until slightly browned.


BAKED HAM 'N' CHEESE MACARONI: In step 2, stir in 1 cup diced ham with elbows.