No-Churn Fuzzy Knuckles Stout Ice Cream
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 6 tablespoons Fuzzy Knuckles Beer
- 2 cups cold heavy cream
- In a medium bowl, stir together condensed milk, vanilla, and beer. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.
- With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.
Freeze, covered, up to 1 week. Serve with chocolate dipped waffle cones.
- 2 egg whites (room temperature)
- 2/3 cup sugar
- Pinch of salt
- 1 tsp vanilla
- 1 cup chopped nuts (pecans or walnuts)
- 1 cup chocolate chips
- 1 cup coconut (optional)
- "Preheat the oven to 350
- Beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Add salt and vanilla and mix well. Add remaining ingredients. Drop cookies by the spoonful onto ungreased foil-covered cookie sheet. Place cookies in the oven and turn off the oven. Leave cookies in the closed oven overnight.
DON'T PEEK! It will spoil the cookies.
By Jane Riojas
- 4 ripe Hess Avocados - mashed and pitted.
- 2 tbsp extra virgin olive oil
- Lime juice - to taste (about ¼ cup)
- ¼ cup chopped onion
- 4 cloves garlic - pressed
- ¼ cup jalapeno pepper - chopped
- ¼ cup cilantro - chopped
- Mix all ingredients together. Add ¼ cup chopped tomato. Salt to taste.
By Karen Swanson
- 8 oz cream cheese
- 16 oz sour cream
- ½ chopped green pepper (including tops)
- 1 package chip beef chopped
- Soften cream cheese and mix all ingredients. Can use food processor. Season with garlic salt to taste.
By Pam Jennings
Roasted Parmesan Asparagus
- ½ lb medium asparagus, trimmed
- salt and pepper
- Extra-virgin olive oil
- Parmesan, grated ½ cup-1 cup
- Preheat oven to 400
- Line a cookie sheet with foil, toss or roll asparagus in olive oil on the foiled cookie sheet. Place the asparagus in a single layer, sprinkle with the parmesan, salt, and pepper. Bake for 10 minutes.
By JoAnn Drews
Minty Chocolate Mousse Brownies
- 1 Box Betty Crocker Original Supreme brownie mix
- 1/3 c. water
- 1/3 c. vegetable oil
- 2 eggs
- 1 c. Andes Creme de Menthe Baking Chips
- 3 eggs
- 1/3 c. sugar
- Topping: 1/3 c. Andes Creme de Menthe baking chips + a handful more for sprinkling over the top.
- Heat oven to 350 degrees. Grease bottom only of a10-inch spring-form pan with shortening. Make brownie mix as directed on box, using the water, oil, and the 2 eggs listed here. Spread evenly in spring form pan.
- In a 2-quart saucepan, heat whipping cream and 1 c. Andes Creme De Menthe chips over medium heat, stirring constantly until chocolate is melted and mixture is smooth. Cool slightly.
- In another bowl, beat 3 eggs and sugar with electric mixer on medium speed until foamy; stir into chocolate mixture. Pour the chocolate mixture evenly over brownie batter in pan.
- Bake for about 1 hour and 5 minutes or until the top is set. Cool completely, about 1 hour.
- In a microwave safe bowl, melt about 1/3 cup Andes Creme de Menthe chips, stirring in 15 second intervals, until chocolate is melted. Drizzle melted chocolate over the brownies. Sprinkle more Creme de Menthe chips over the top if desired.
- Run a metal spatula around side of dessert to loosen; remove side of spring form pan. Serve at room temperature, or cover tightly and refrigerate until chilled.
You can use a rectangular pan and cook for about 45 minutes.
**if using a dark or non-stick 9X13inch pan bake at 325.
By A Swedish Chef
Adapted from Betty Crocker