Cookie Dough Ice Cream Sandwiches




Cookie Dough Ice Cream Sandwiches




1 c. (2 sticks) melted butter

1 c. packed brown sugar

3/4 c. sugar

1/4 c. milk (preferably whole or 2%)

1 tsp. pure vanilla extract

2 1/2 c. all-purpose flour

1 tsp. kosher salt

1 1/2 c. mini chocolate chips

3 qt. vanilla ice cream, softened





Line a large baking sheet with parchment paper, leaving overhang on sides.


In a large bowl, stir together melted butter, both sugars, milk, and vanilla until combined.


Stir in flour and salt, then fold in chocolate chips.


Press cookie dough into prepared baking sheet, evening it out as much as possible .


Top with a second piece of parchment and freeze until firm, 1 hour.


Remove cookie dough from pan and place on a cutting board.


Slice dough down the center.


Scoop ice cream on one half, then gently place other half of cookie dough on top.


Transfer back to pan and freeze at least 4 hours and up to overnight.


Slice into sandwiches and serve.

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Easy Apple Enchiladas

Easy -Apple- Enchiladas

Easy Apple Enchiladas




1 (21 ounce) cans apple fruit filling and topping ( or other fruit fillings)

6 (8 inches) flour tortillas…

1 teaspoon cinnamon

1/3 cup butter or 1/3 cup margarine

1/2 cup sugar

1/2 cup brown sugar

1/2 cup water




Spoon fruit filling evenly down centers of tortillas.

Sprinkle with cinnamon.

Roll up, and place, seam side down, in a lightly greased baking dish.

Bring butter and next 3 ingredients to a boil.

Reduce heat, and simmer, stirring constantly 3 minutes.

Pour over enchiladas: let stand 30 minutes.

Bake at 350 for 20 minutes


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