Thursday, October 27, 2016


Image result for oreo ice cream cake
Picture to come



1 package Oreos
1 cube butter
½ gallon of vanilla ice cream
1 jar of Mrs. Richardson’s Hot fudge
1 8oz. cool whip
Grated semi-sweet chocolate


Soften ice cream (I usually just let it sit in the sink for 30min or so)
Crush Oreos and mix with melted butter
Press Oreo/butter mixture in a 9x13 cake pan
Smooth ice cream on top of Oreos
Freeze for 1 hr.
Soften the hot fudge (only a little!) and spread over ice cream.
Freeze for 30min.
Put cool whip on top and sprinkle with grated chocolate.
Freeze for at least 1hr before serving.

Tuesday, June 7, 2016

WDW - Epcot - United Kingdom - Rose & Crown Guinness Stew


2 pounds sirloin cubes cut into 1-inch cubes
1 ounce olive oil
1 each dry bay leaf
8 ounces diced onions
4 ounces diced carrots
½ ounce chopped garlic
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
¼ teaspoon red chili flakes
8 ounces Guinness stout
1 quart beef broth

Method of Preparation:
•  Place steak and flour in plastic zip lock bag; seal and shake vigorously to coat

• Heat oil in large, heavy bottomed stock-pot; add steak and cook over medium-high heat until browned, stirring occasionally. Reserve remaining flour in bag. Sear sirloin cubes in a large stock pot in a small amount of olive oil, add the bay leaf.

• Add bay leaves, garlic, and onions and cook about 5 minutes until tender. Sprinkle in remaining flour; cook 1 minute, stirring constantly.  Add the garlic, thyme, rosemary, and chili flakes. Cook for one minute.

• Slowly stir in Guinness Stout while scraping the bottom of the pan to loosen any particles. Stir until smooth, thickened, and bubbly. Season with salt and pepper. Simmer 10 minutes.

• Slowly stir in the beef broth and bring to a boil. .

• Cover, reduce, heat, and simmer 1 hour. Stew will thicken and reduce by at least ½. Discard bay leaves before serving.

Cook's note:

Sometimes I like to make this in my slow cooker (Ninja). I follow all the steps above and set to slow cooker setting on low for 4-6 hours.

Source: Brandon, P. (2006). Delicious Disney. New York, NY: Disney Editions.


Friday, June 3, 2016

Enchilada Soup

Time to prepare: approx. 1 ½ hours. You can keep on low for hours. It freezes very well.

 I varied the initial recipe as follows:  

5 cloves of garlic

2 cups diced onion (1 large)

1 tbsp Cumin

1-2 tbsp Red Chili Powder (from new Mexican red chilies)

3 - 15 oz. cans red kidney beans (I increased the amount. You can try other beans,.I use Kidney, black, and pinto)             

4 – 21/4 oz. cans sliced black olives                

3 – 15 oz. cans tomato sauce

1 – 15 oz. can diced Mexican tomatoes           

1 - 2 oz. can diced green chilies (I omit this if the Mexican tomatoes contain chiles).

1 – 19 oz. can/jar enchilada sauce    

Added ½ of roasted chicken - shredded (I use ground beef sometimes as well)                        

I - 16 oz. bag frozen corn (I add)
½ dozen corn tortillas torn into pieces            

2 cups sour cream (I add to each bowl to taste. Also, if freezing helps to leave the sour cream out)
Also, I added the shredded cheese to each bowl individually.

-½ lb. grated cheddar cheese                          

               -¼ lb. grated Jack cheese

You’ll make everything in one large stock pot. Saute onions and garlic in oil. Add vegetarian meat (if using) until browned. Add olives, tomato sauce and enchilada sauce. Simmer covered. Add beans, chilies, corn, tomatoes and sour cream. Heat low to medium, stirring frequently. Do not boil. Slowly add in cheese, stir until melted.


Add torn, and/or crumbled tortillas, let dissolve.

Add fresh tortilla wedges prior to serving.