Spinach Artichoke Pizza Sauce

Looking for something a little different than your typical cheese pizza? Look no further. This is basically a scratch made spinach and artichoke dip used as a sauce for your next pizza.

Whip this up, spread it on a par-baked crust, top with some more cheese and chicken, and amaze your family or guests by your inventiveness. The dip will finish cooking along with the rest of the pizza ingredients, and be a perfect, flavorful, bubbly mess of deliciousness when you pull it out of the oven.

Drain and chop up some artichoke hearts. I use the canned kind, in water, and chop off the ends so I can just use the tender leaves.

Next melt some butter in a saucepan over medium-low heat, and add the garlic.

Add in the flour and stir until all the lumps are gone. Add in the cream and stir well.

Next add in the rest of the ingredients, besides the cheese. Stir continuously over low heat until all are incorporated and the mixture is thickened.

Stir in the parmesan cheese and dump the whole mixture into a large bowl or dish.

Spread this mixture over your partially cooked pizza crust and top with your favorite toppings. I would personally pick some mozzarella and provolone and some baked chopped chicken to top it with. You pick your favorites. The possibilities are endless! Freeze the rest for the next time you want pizza, or save it for the next day and bake it on it’s own for a delicious dip!

Spinach Artichoke Pizza Sauce

Creamy & delicious spinach and artichoke pizza sauce. Delightfully different than your usual recipe!

Ingredients
•    4 TBSP butter
•    1.5 TBSP garlic, chopped
•    3 TBSP flour
•    8 oz heavy whipping cream
•    3 oz cream cheese
•    ⅓ cup sour cream
•    1 10oz package frozen spinach, thoroughly drained
•    1 can artichoke hearts, drained and chopped
•    8 oz shredded parmesan cheese
•    salt to taste

Instructions

1. Drain and chop the artichoke hearts and set aside. Thaw and thoroughly drain all water from the package of spinach. Set aside.
2. Melt butter in a small saucepan on medium-low heat and add garlic. Cook for 1 minute and add flour. Stir well until all of the lumps are gone. Add the heavy cream and stir until combined.
3. Add the remaining ingredients except for the parmesan cheese. Cook over low to medium-low heat until the mixture is thickened. Stir in cheese and dump into an oven-safe baking dish. Bake at 400 for approximately 20 minutes or until the top is just starting to get golden brown.

Homemade Alfredo Sauce

Homemade Alfredo Sauce
The Original Alfredo Sauce Recipe originated in a small restaurant in Rome and is made with butter, lot’s of it, cream, parmigiano and just a touch of freshly grated nutmeg. What could be more simple then that! It’s an all time classic Italian pasta recipe that has spread the world and coated our bellies for the last few decades.

Did you know that there really was a man named Alfredo who lived in Rome, Italy and created this recipe?

His restaurant in Rome was established in 1914 and named “Ristorante Alfredo alla Scrofa”. Which means in Italian “Alfredo of the Sow” or pig for a better translation. It is still located to this day on Via Della Scrofa where you can go and enjoy an authentic Fettucini Alfredo. Alfredo is no longer there but what better place to experience his legacy. When I lived in Rome I never had the opportunity to eat there but I hear the food is delicious and they boast the Fettucini Alfredo as their signature dish.

Today this original Alfredo recipe is shared among gourmet restaurants around the world. Now that you have a little background, let’s start with the basics!

Homemade Alfredo Sauce

Recipe from Ree Drummond thepioneerwoman.com
Prep Time: 10 min
Cook Time: 5 min
Level: Easy
Serves:about 2 cups

Ingredients

• 1 stick butter
• 1 cup heavy cream
• Salt and freshly ground black pepper
• 2 cups freshly grated Parmesan
• Pasta cooking water, as needed

Directions

1. In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
2. Toss to combine, thinning with pasta water if necessary.

Deep Fried Ice Cream

What? fried ice cream?

I have not gone crazy, YES! Fried ice cream. Combination hot and cold. The hot crispy crust and creamy filling cold make this dessert a delight.
Fried ice cream is a dessert made ​​from a scoop of ice cream breaded That is quickly deep-fried creating a warm, crispy shell around the still-cold ice cream, has probably been around since the late 1800s, although the origins are a little obscure. It’s a treat that involves what seems impossible––placing a frozen treat into boiling oil and keeping it intact. Fortunately, the impossible works and the result is a truly delicious indulgence that is ideal for dessert, parties and festivals alike. If you’ve been used to ordering this dessert treat when eating out, be reassured that it’s easy enough to make at home too, and it’ll taste just as good.

Ingredients

4 to 6 servings

• 1 pint ice cream, any flavor
• 1 loaf sliced white bread
• 6 to 8 cups canola oil, for frying
• Pancake mix just add water

Directions

1. Place a plate or sheet pan in the freezer and let it chill for at least 1 hour or overnight.
2. Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer. 2 hours
3. Cut the crusts off the sliced bread and using about 2 slices per ice cream ball and flatten with a rolling pin, form the bread around the ice cream using your hands to pack it like a snow ball. Once it’s completely covered return it to the freezer. 2 hours (this has to be like a rock)
4. Prepare Pancake mix just add water, dip the balls into the mix .. see picture.
5. In a medium saucepan, heat 3 inches of canola oil to 365 degrees F. Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides. Remove from oil and briefly drain on paper towels.
6. Garnish with the one you like (caramel, chocolate, chocolate chips or Strawberry jam). Serve immediately.

Step by Step Image

Strawberry Ice cream

Oreo Stuffed Chocolate Chip Cookies

Oreo Stuffed Chocolate Chip Cookies

wanted these cookies from the first day I saw them. But I wanted to make it easier. The result was great these delicious cookies that everyone will like.
I’m going to let the pictures tell the story

First the recipe

Ingrediants:
Tollhouse cookie dough
1 pack of double stuffed oreos

Flatten cookie dough pieces. put Oreo between 2 pieces of cookie dough, mold cookie dough together, with Oreo inside. bake at 350 degrees for 10 minutes. makes 40 cookies.

Note: Once cooked, I cut them, because they look more beautiful

Make this favorite minty milkshake at home in minutes!

‘Tis the season for that famous green shake that everyone loves!

But hey, here’s a secret – did you know that it is SUPER easy to make ‘em homemade? It only takes a few ingredients, a few minutes, and maybe more than a few sprinkles (if you’re like me!) — and your DIY Shamrock Shakes are ready to go in a flash!

I made mine with vanilla ice cream and mint extract. But if you wanted to save a step and throw in some chocolate, you could also just make this with some mint chocolate chip ice cream. Either way, it’s easy peasy, and lots o’ fun!

Here’s the how to!

-Start with vanilla ice cream.
-First, break out the vanilla ice cream! Start with about 3 cups of ice cream. (No need to be super precise with milkshakes!)
-Put the ice cream in a blender.
-Then add in a cup of milk, and about ½ teaspoon of mint extract. (You can always add in more for an extra minty shake.)
-Add green food coloring.
-Then add in some green food coloring to get it looking as minty as it tastes. The picture shows regular food coloring, but I found that gel food colors are more intense, so you use much less to get a better color. Go with gel or paste food coloring (sometimes called icing coloring).
-Top with some whipped cream and sprinkles, and enjoy!!!

DIY Shamrock Shakes

Ingredients

• 3 cups vanilla ice cream
• 1 cup milk
• 1/2 teaspoon mint extract
• (GEL green food coloring or PASTE food coloring recommended)
• 2 cups whipped cream
• sprinkles

Directions

1. Combine the ice cream, milk, mint extract and food coloring in a blender and pulse until combined. Add more green food coloring as desired.
2. Transfer the shakes to serving glasses, then top with whipped cream and sprinkles. Serve immediately.

Sugared biscuits topped with marshmallow, Chocolate Cheerios, and chocolate chips. Heck, yeah! You’ll be over the moon for these Supersonic S’mores!

Everyone loves s’mores, but have you ever had that strange moment when you bite into a fire-roasted hunk of graham cracker and feel like it just doesn’t taste as good as it’s supposed to? The chocolate doesn’t melt right, or the marshmallow has ashes all over it. Well, hold on, Nelly. These biscuit-baked Supersonic S’mores solve all of those problems, and take the classic s’more flavor to a whole new level. Here’s how to bake up a batch in your own kitchen…

• Grab a tube of Grands! Jr. Honey Butter biscuits. Hello, darling flavor.
• Dip the top and bottom of each biscuit into a plate filled with turbinado sugar. This coarse sugar will cook up into a splendidly sweet and crunchylicious coating on the biscuits
• Place your biscuits onto a baking sheet lined with parchment, or sprayed with nonstick cooking spray.
• Prepare yourself for when those biscuits come out of the oven hot and golden brown. Grab a box of Chocolate , some chocolate chips, and some marshmallow fluff.
• Nab your biscuits from the oven, allow them to cool ever-so-slightly, then slice them in half.
• Open your biscuits and get ready to stuff ‘em!
• Fill the inside of your biscuits with marshmallow crème.
• Top with chocolate chips and Chocolate Cheerios. Grrrr.
• Replace the top of each biscuit.
• If you’re feeling particularly sassy, you can even melt a few chocolate chips and drizzle them on top of your biscuits.
• Pick ‘em up and give your biscuit a smooooosh.
• Eat, enjoy, and grab s’more!
  
  

  Supersonic S’Mores

  Ingredients

  • 1 package Pillsbury Grands! Jr. Honey Butter Biscuits
  • 1/2 cup turbinado sugar
  • 1 1/4 cup marshmallow creme
  • 1 1/2 cup chocolate chips
  • 1 1/2 cups Chocolate Cheerioes

  Directions

  1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper or nonstick cooking spray.
  2. Open the tube of biscuits. Press the top and bottom of each biscuit into the turbinado sugar. Transfer to prepared baking sheet.
  3. Bake biscuits in preheated oven for 10-13 minutes, or until light golden brown.
  4. As soon as biscuits are cooked, slice them in half, top with 2 tablespoons each of marshmallow creme, chocolate chips, and chocolate cheerioes.
  5. Replace the top of the biscuit. Serve immediately and enjoy!

Homemade Ice Cream Sandwiches

Simply sandwich some creamy vanilla ice cream between two fudgy brownies and I promise you: Kids (and adults) will not run after the ice cream truck!

It’s National Ice Cream Sandwich Day, and these frozen treats are really easy to make. With only a box of Betty Crocker Brownie Mix and store-bought ice cream, even kids can help. They’ll have fun making ice cream sandwiches their own by adding colorful sprinkles, nonpareils, or jimmies.

For a more adult flavor, add chopped nuts, toasted coconut, or even cookie crumbs or just leave them plain. Any way you make them, they’ll taste much better than an ice cream sandwich out of a box or off a truck! Here’s how…

1. Preheat oven to 350 degrees Fahrenheit. Line two 9 inch by 13 inch baking pans with non-stick foil or parchment paper.
2. For a really rich-tasting brownie, stir espresso powder into melted butter, then combine it with the brownie mix, eggs, and water.
3. Stir 50 strokes. There will be some lumps remaining.
4. Spread half of the brownie batter into an even layer in each of the pans.
5. Bake at 350F for 12-14 minutes, or until a toothpick comes out clean. Cool completely.
6. Remove just one of the brownies from its pan. Peel away the tinfoil and set it upside down on a cutting board. Cut the brownie into 10 equally sized rectangles, cutting off the edges if you want perfect rectangles. You can eliminate this step, but once the ice cream sandwiches are frozen it makes the whole cutting process easier and neater.
7. Remove the lid from the ice cream carton and, using a serrated knife, cut the entire carton of ice cream in half lengthwise. This is a very easy way to get the ice cream out of the carton, plus then it’s already in a nice rectangular shape.
8. Peel off the carton and set both pieces of ice cream over the whole brownie that is still in the baking pan.
9. Allow ice cream to soften just enough so that you can spread it evenly over the brownie.
10. Set the cut rectangle pieces of brownie over top of the ice cream. Cover and freeze for at least 4 hours.
11. Remove from freezer. Make cuts along the edges of the rectangular brownie pieces, creating 10 ice cream sandwiches. Snack on any excess ice cream or brownie pieces.
12. If you’d like to make your ice cream sandwiches a bit more festive, roll the edges in sprinkles, nuts, or cookie crumbs.
13. Wrap individually in plastic wrap, and put all ice cream sandwiches in a large zip top bag. You can store these in the freezer for up to a month, but I doubt they’ll last that long!