



There are still so many sunflowers along the roads. So pretty!

Dreamer, baker, Mama, Beachbody coach, and lover of life. Owner of a restless soul that yearns to wander the world. Typical small town "girl next door". Just pushing my way through life and trying to make a difference.





My co-worker's (Twyla) husband (Jim) requested some homemade cookies a while back and last week I decided it was the perfect time to make some. A couple of weeks ago some people moved into the house just down the street so I decided to make a double batch of homemade Soft Chocolate Chip Cookies...enough for the new neighbors (as a "welcome to the neighborhood" gift), Jim & Twyla, Doug & Julie (some friends), the linemen, a really nice salesman that was going to be at the NEA the next day, and a few for me!




Mix the puree mixture, heavy cream, and can of diced tomatoes in a large pot. Add the seasonings to taste and heat over low to medium heat until hot, stirring frequently.
Viola! That's it! Oh, and I must say...this version of the recipe will feed A LOT of people! I suggest you half it. I halved it and there were still plenty of leftovers (I fed 5 with it).
Spray a skillet with cooking spray and heat over low heat. Mix the chicken, 1/2 cup cheddar cheese, picante sauce, and cream cheese. Add to the skillet and cook until cheese begins to melt.
Spoon about 1/3 cup filling on each tortilla and roll up. Place enchiladas (seam side down) in a 9x13 baking dish. Drizzle with taco sauce and remaining cheese.
(At this point you can freeze some if you want. Just put them in the freezer until hard and then bag them. To cook, just thaw in the fridge and bake.) Cover and bake at 350 degrees for 15 minutes. 
Okay, enough about religion. To help Pacen's celebration better I made him a home-made ice cream cake. I found a recipe that was similar to Dairy Queen's ice cream cake (supposedly) and went from there. So, my recipe is as follows:
Now remove the other ice cream from the freezer to soften. Remove the pan and empty the entire quart of other ice cream into the pan and spread evenly. Put the pan back in the freezer.
Crush some Oreos in a bowl (slightly large chunks). I don't know how many Oreos I used so go with what you think would cover the first layer of ice cream. Now pour some fudge topping in the crushed Oreos and mix well (again use as much as you think is necessary).
Take the pan out of the freezer and pour the Oreo/Fudge mixture over the first layer of ice cream and spread evenly.
Since your Vanilla ice cream is already soft (probably way soft by now) pour the rest of the quart on top of the Oreo's and spread evenly. Put the pan back in the freezer. Now whip up a recipe of the Whipped Cream Frosting. If you are planning on using different colors go ahead and mix your colors and put the colored frosting in pastry bags. Remove the cake from the freezer and put a layer of white (or whatever color) frosting on top of the Vanilla ice cream and spread evenly. Put back in the freezer for about 10 minutes. Remove and finish decorating.
When you are done store it in the freezer until it's time to eat! :)
"My advice to you is not inquire why or whither, but just enjoy the ice cream while it's on your plate." ~ Thornton Wilder