Ice Cream Cake

I made this cake for Chad's birthday last week. It was delicious! Super easy too. I got the recipe from Kraft.

24 OREO Cookies, divided

2 cups Strawberry ice cream, softened (I used vanilla instead)

2 cups thawed COOL WHIP Whipped Topping, divided

2 cups Chocolate ice cream, softened

2 Tbsp. Hot fudge ice cream topping (I used crushed oreos instead)

LINE 9-inch round pan (I used a 10 in springform pan. Didn't have to use the plastic wrap) with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup COOL WHIP and reserved crumbs. Cover with chocolate ice cream.

FREEZE 4 hours.

REMOVE dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP; drizzle with fudge topping.

Tradition: Fresh Cookies on the First Day of School

One of my favorite traditions is making cookies for the kids on the first day of school. When they come home I dish them up with warm cookies and a cold glass of milk as they tell me about their day.

Today is the first day of school for us! I made my normal Oatmeal Chocolate Chip Cookies, only I put in mini m&m's instead of chocolate chips. YUMMO!

Oatmeal Chocolate Chip Cookies

1 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
2 c. flour
1 tsp soda
1 tsp salt
1/2 tsp baking powder
1 tsp vanilla
2 c. oatmeal (quick or regular)
1/2 c. chocolate chips (or more if you like!)
1 c. coconut (optional)

Cream together shortening and sugars. Add eggs and vanilla. Mix up dry ingredients in a separate bowl. Add to wet ingredients. Add in chocolate chips. Mix together well. Bake at 350 degrees for 7-10 minutes. Makes about 3-4 dozen.

Red Potato Salad

This is the potato salad from the family reunion.

3 lbs. red potatoes cubed
1/2-1 c. real bacon pieces or crumbled bacon
1/2 c. sliced green onions
1/2 c. mayonnaise
1/2 c. salad dressing (Miracle Whip)
1/2 c. Ranch dressing
Salt and Pepper
Milk (Add enough milk to get dressing to a heavy cream consistency.)

Cook potatoes until tender, about 20 minutes. Cool completely or rinse in cold water. Gently toss potatoes with bacon and green onions. Make dressing using the mayonnaise, salad dressing, and Ranch dressing. Add enough milk to achieve a heavy cream consistency. Add salt and pepper. Toss potatoes with dressing, using only enough dressing to coat potatoes well. Chill.

Black Bean Salsa

This recipe is so fresh and delicious. I get recipe requests everytime I take it somewhere. We used it for a stake luncheon a few years ago and I can't tell you how many recipe requests I got.

1 (12 oz.) can mexicorn or shoepeg corn
1 (15 oz.) can black beans, rinsed and drained
1 med. red or orange bell pepper chopphed
1/2 c. sliced green onions
1/2 c. red onion
2 cloves garlic, minced
1 jalapeno, seeded and chopped
2 med. tomatoes, chopped
3/4 c. Italian dressing
1/2 tsp. chili powder
2 Tbls. fresh lime juice
1 Tbls. fresh cilantro, chopped

Combine all ingredients. Refrigerate 1/2 hour for all the flavors to meld. Serve with tortilla chips. You will love it!