Homemade Icecream Cookie Sandwiches

We saw this on "Guy's Big Bite" on the Food Network this morning...

You can do this with whatever cookie and ice cream combination you choose...
For today, I made Jeff's favorite, chocolate chip cookie. I cheated and bought the dough roll from Wal-Mart (the BIG roll). And bought a PINT each of Bluebell Dutch Chocolate and Homemade Vanilla ice cream.

Roll dough into 1 1/2 in balls. I cut a piece of parchment paper to fit the cookie sheet for easier cookie removal (worked awesome!) I fit 6 on my cookie sheet allowing plenty of room for them to spread. Bake until centers are barely gooey (like normal). Allow to cool. If you cut through the carton (as you can see in the picture) into thirds, the size of ice cream will be just the right size. Granted, this is harder than Guy made it look! Make a sandwich with two cookies and the ice cream (bottom side of cookie against ice cream for both top AND bottom cookies). You can cover (or place in sandwich bags or wrap with saran wrap) and put back in the freezer to re-harden. I think I used too soft of ice cream because it didn't get solidify completely. (some of the chocolate ice cream ones have spread out into the bag... AFTER I put them in the freezer)

BUT, they were still awesomely wonderful!

Chicken Stuffed Potatoes

Today I made this for my husband's 25th birthday. The original recipe is for one, but I always make it for 2.

Chicken Stuffed Potatoes:
Ingredients: (Serves 2)
2 Lg baking potatoes
1/2 tsp ground cumin
1/4 tsp dried oregano
1/2 tsp salt, divided
Dash (x2) cayenne pepper
2 boneless, skinless, chicken breast half (4 oz)
2 tsp butter, softened
1/2 cup shredded mexican/fiesta blend cheese or cheddar cheese
4 Tbsp sour cream
3 tsp milk
Dash (x2) pepper
Salsa (Optional) - I don't use this because Jeff doesn't eat salsa

Directions:
-Scrub and pierce potato. Bake at 315* for 1 hr or until tender. (Note: I always do this in the microwave... its sooo much faster! Its about 5-7 minutes per potato. But check often!).
-Meanwhile, combine the cumin, oregano, 1/4 tsp salt, and cayenne pepper. Rub on (defrosted) chicken. Place chicken in a small baking dish (lightly coated with cooking spray) and bake, uncovered, at 375* for 20-25 minutes or until juices run clear. (Note: for tonight I actually used my Pampered Chef Covered Baker and cooked the chicken in the microwave in 10 minutes! And yes, it is safe to do that in that dish!)
-Cut chicken into small cubes, set aside.
-When cooled enough to handle, cut a thin slice off the top of the potato and discard. Scoop out pulp (gently!) leaving a thin shell. In a bowl, mash the pulp with butter. Stir in cheese, sour cream, milk, pepper, remaining 1/4 tsp salt, and reserved chicken.
-Spoon mixture into potato shell. Place on ungreased baking sheet and bake at 375* for 10-15 minutes or until heated through (Note: you can microwave it too)
-Top with salsa and additional sour cream


MY SPECIAL TWIST:::
I will cook extra potatoes for more pulp (its the best part!)-you may need a little more butter. I spread what pulp doesn't fit in the shell around the potatoes in the dish. I add another layer of cheese on top (I love cheese). Today I pulled it out of the oven thinking the cheese was done and after scooping it onto our plates saw the cheese wasn't completely melted so stuck it in the microwave for a minute. Presto! Yummy to our tummies!

Jeff afterward:

Intro

Hi!

I am creating this blog to share my cooking experiences with you! I will share recipes that I use (either ones I create, borrow, or inherit) along with pictures.

Most of these may not be the healthiest recipes, but they have either: 1) been approved by my picky husband, or 2) enjoyed by me!

Enjoy!