My Secrets

So I haven't blogged in about a week (I think?) and I don't really have any new picturs of Jaxy-pooh, so I thought maybe I could share some of my delicious secrets....

#1. Ryan doesn't really eat sweets (not the secret haha), but I managed to make something he is think is amazing --- icecream cake. RY is funny cuz will eat sweets once in a while, but only if I get them out of the container (cookies) or scoop him up a piece (pie). But, I managed to make one thing that he may actually get out himself and eat it. Its super simple, and YUM YUM!

For the crust:

smash up a bunch of oreo cookies (2 rows or so)
add peanut butter (I don't measure, just a few big spoonfuls!)

Pat this down in the dish (I use a rectangular pyrex dish, not quite a 9 by 13, but you can put it in whatever you want. preferebly with a lid so it doesn't get freezer burnt).

Poor hot fudge sauce over the crust
Let it sit in the freezer for 10 mins or so until it isn't hot/warm anymore.

Add a container of your favorite icecream. I use the 1/2 fat, bryers vanilla bean icecream.

Top with whatever topping you want (carmel sauce, chocolate sauce, more oreos, nuts etc...) And freeze again until hard.

It is seriously so yummy -- the crust with the fudge on top is what makes it so good. Reminds me of a DQ cake if you have ever had one (we always got one on our birthdays growing up).


Other yummy little secret ... I saw it on Rachel Ray's 30 minute meals. Here is the recipe she uses (I hardley ever follow recipes exactly, so just use your own twist on this one) ....

LOVE BIRDS

Ingredients
4 pieces skinless chicken breast, boned (about 8 ounces each)
Salt and freshly ground black pepper
2 to 3 sprigs fresh finely chopped rosemary
1 tablespoon extra-virgin olive oil
1 sheet puff pastry (11 by 17-inch), (recommended: Dufour)
8 slices Italian fontina cheese, slices should be 2 to 3-inches square and 1/4 to 1/2-inch thick, cut in 1/2
1/2 cup fig preserves
1 egg mixed with 1 tablespoon water, for egg wash
Directions
Preheat oven to 400 degrees F.

Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.

Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden.

For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes

***I used mozzarella cheese & rosemary from my spice rack***

Good luck with my secrets if you decide to try them!


One last thing, did anyone's brackets get totally ruined when Kansas lost? haha, mine was bad before, and I just started laughing when Kansas lost (this is my worst bracket yet).