"DIY" Shake Your Own IceCream

2 Ziploc Bags in the first bag put..
1 Cup Half&Half
3 TBS Sugar
1 Pinch of Salt
1/2 Cup Choclate Chip
Second Ziploc Bag put
2 Cups Ice
1/2 Cup Kosher Salt or Rock Salt

Directions:
Place first bag in the the ziplock bag with ice and Shake until Frozen then add Flavoring or Choclate Chips and stir in chips and flavoring.

Choclate Chip Cookie Lava Cake

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• For the cookie dough:
• ½ cup (115 g) unsalted butter, softened
• 2 tbsp granulated sugar
• ¾ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• ¾ tsp baking soda

• ½ tsp salt
• ¼ tsp instant espresso powder (optional)
• 1 ¾ cup all-purpose flour
• 100 g (just under 4 oz) chocolate, chopped/chocolate chips
• For the molten chocolate:
• 100 g (just under 4 oz) chocolate (dark chocolate is preferable), chopped/chocolate chips
• 1/3 cup (80 mL) heavy cream

1. To prepare the chocolate interior, bring the heavy cream to a boil in a saucepan or in the microwave (30 seconds to 1 minute- check after 30 seconds).
2. Pour the hot cream over the chopped chocolate and let it sit for 30 seconds. Then, stir till smooth.
3. Place the ganache into the refrigerator for a minimum of 2 hours or until firm and malleable (or in the freezer for 30 minutes-1 hour).
4. In the meantime, prepare the cookie dough by creaming together the butter and sugars.
5. Add in the egg, and continue to beat.
6. Add the baking soda, salt, vanilla and instant espresso (you could also add the espresso at the end like we did in the video). The espresso is barely noticeable, but it cuts through the sweet, vanilla scent of the cookie dough and does a fine job of bringing out that rich, chocolatey taste. You could bump it up to ½ tsp if you wish.
7. Gradually tumble in the flour, making sure to scrape the bottom of the bowl to make sure everything is combined.
8. Fold in the chocolate chips and chill the dough for 30 minutes. This step isn’t completely necessary, but it makes the dough far easier to work with once it’s time to assemble. You could do the chocolate mixture and dough the night before you plan to serve the dish.
9. To finish the lava cakes, preheat the oven to 350 F (180 C), butter 8 ramekins (or 8 cups in a muffin tray) and dust with flour or sugar to prevent sticking.
10. Divide the chocolate ganache mixture into 8 portions and keep them ready on a parchment-lined tray.
11. Scoop ¼ cup sized mounds of the cookie dough (using a ¼ cup measure or an ice cream scoop) and divide into two parts.
12. Flatten one of the parts with your fingertips and place one of the ganache balls on top. Cover with the other cookie dough part and roll into a ball, making sure the ganache is completely covered in cookie dough. This is why it is important to make sure the ganache is chilled thoroughly so that none of it seeps through the dough.
13. You should end up with 8 cricket-ball sized rounds. Place each round into a ramekin/muffin cup.
14. Bake for 15-17 minutes or until the tops are golden but the lava cakes are still soft to touch and very slightly jiggly in the centre.
15. Serve with berries (preferably raspberries or blackberries) and/or ice cream.
16. If you want to remove the cakes from the ramekin/muffin tray (which is slightly more difficult), cool the lava cakes completely, then run a knife around the edges and flip over. If the bottom of the cake sticks to the pan, leaving a hole, fear not- scoop the remnants back into the lava cake and flip the lava cake pretty side up. No one will know. Heat in the microwave for 15 -20 seconds.

Taco Pie

Directions:
1. Heat oven to 375°F. Unroll dough; separate into 8 triangles.
2. Place in greased 10-inch pie plate; press over bottom and up sides to form crust.
3. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
4. Stir in salsa and taco seasoning mix; simmer 5 minutes.
5. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
6. Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted.
7. Served topped with sour cream and tomato if desired.
8. Enjoy!

Want to see how its done go to this website and follow along --->
 http://getinmybelly.com/taco-pie/

Oriental Ramen Broccoli Cole Slaw

2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar

Directions:
1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4. Toss before serving.

Notes: Best if cold but is also yumtastic warm. ..Also is a great food sorce for cleaning out the bowls if your haveing issues Going Number Two...

CREOLE CHICKEN STEW

INGREDIENTS:

• 2 tablespoons olive oil
• 2 cups onion, chopped
• 2 cups celery, chopped
• 2 cups green bell pepper, chopped
• 6 cloves garlic, chopped
• 1 6-ounce can organic tomato paste
• 2 15-ounce cans organic chopped tomatoes
• 1 cup low sodium chicken broth
• 2 teaspoons Cajun seasoning
• 1/4 teaspoon black pepper
• 2 bay leaves
• 1 teaspoon dried thyme
• 3 pounds skinless, boneless chicken thighs
• fresh chopped parsley and chopped scallions, for serving
• hot sauce, if desired

DIRECTIONS:

1. Heat oil in a large skillet and add onion, celery, bell pepper, and garlic; saute on medium heat 5-7 minutes, until fragrant.
2. Add tomato paste and mix into vegetables; cook 2 minutes.
3. Spoon vegetables into slow cooker.
4. Add chopped tomatoes, chicken broth, Cajun seasoning, pepper, bay leaves and thyme.
5. Stir ingredients together to mix well.
6. Submerge chicken thighs in sauce.
7. Cover and cook on low for 4 hours.

Read more: http://www.thegraciouspantry.com/clean-eating-slow-cooker-creole-chicken-stew/#ixzz3YHnzohVr 
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Chocolate Chewie Granola bars

Ingredients

• 2/3 cup maple syrup
• 1/2 cup almond butter
• 1/4 cup coconut sugar
• 1/2 tsp. sea salt
• 1/4 cup cocoa powder
• 1 1/2 tsp. vanilla
• 2 cups quick oats
• 1/2 cup slivered almonds
• 1/2 cup puffed brown rice cereal
• 2 tbsp. chia seeds

Instructions

1. Line a 9x9 dish with parchment, lightly grease the paper and set aside
2. In a large sauce pan over medium low heat, melt together the maple syrup, almond butter, coconut sugar and sea salt, stirring until smooth and liquidy
3. Remove from heat and stir in the cocoa powder, mixing until lump-free
4. Stir in the vanilla, then the oats, 1/2 cup at a time. It gets very hard to mix but that means they will hold together well. Stir in the slivered almonds, then fold in the cereal
5. Transfer the mixture to the lined 9x9 and press it in really well
6. Sprinkle the top with chia seeds and, using the back of a spoon, press the seeds into the top of the mixture
7. Set in the freezer for an hour, then slice into bars
8. Store, covered, in the fridge or freezer

Orange Fluff Jello Salad

1 large package Cook and Serve vanilla pudding...
1 large package orange jell-o
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
1 can pineapple tidbits (Any size, depending on your preference)
1 can mandarin oranges (Any size, depending on your preference)
2 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Directions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.