Creative Cooking Ideas

What You Need:

1 (15 oz)  pkg Angel Food Cake Mix

1/3 c chocolate mint cookies, crushed

3/4 c chopped pecans

3 pints peppermint ice cream, slightly soft

Aluminum foil

Freezer wrap

How to Make It:

Mix the cake batter together as directed on the package.

Pour the batter into an ungreased 10 in tube pan.

Preheat oven to 375 degrees.

Bake cake on the lowest oven shelf for 35 minutes.

Cake is done when top springs back when touched.

Invert pan right away.

Allow cake to cool for about 1 hour.

Remove cake and cut lengthwise into three sections.

Place the ice cream in a large mixing bowl.

Add the cookies and pecans.

Mix together well.

Place the ice cream mixture back in the freezer for about 5 minutes.

Place one section of the cake on a piece of aluminum foil large enough to cover the entire cake when completed.

Remove ice cream and spread 1/3 of the mixture over the top of the cake.

Add another section of cake.

Spread another 1/3 of the ice cream mixture.

Place the last section of cake on top.

Finish with the rest of the ice cream.

Cover tightly with the aluminum foil.

Place in freezer for 2 hours.

Remove from freezer and wrap in the freezer wrap if not serving immediately.

Cake can be stored in the freezer for up to 1 month.

To serve, remove from freezer.

Unwrap and allow to set for about 10 minutes.

Slice and serve.

***For a faster version, buy a pre-made cake and add the ice cream filling following the above directions.

What You Need:

3 carrots, thinly sliced

1 zucchini, thinly sliced

3 T scallions, sliced

1 T rice wine vinegar

2 tsp canola oil

2 tsp reduced sodium soy sauce

2 tsp ginger, minced

1/4 tsp salt

3 T toasted almonds

How to Make It:

Fill a medium sized saucepan 3/4 full of water.

Place over high heat and bring to a rapid boil.

Add the carrots and bring back to a rapid boil.

Cook carrots 45 seconds.

Drain and rinse under cold water.

Place the carrots, zucchini, and scallions in a large salad bowl.

In a separate bowl mix together the vinegar, canola, oil and soy sauce.

Blend in the ginger and salt being sure to blend well to incorporate the flavors.

Pour the mixture over the top of the vegetables and toss to coat.

Sprinkle the top with the toasted almonds.

**Another great addition to this salad is water chestnuts. An 8 oz can works great. Just drain and toss in with the vegetables before adding the dressing.

What You Need:

1 tsp dry mustard

1 tsp celery seed

1 tsp thyme

1/2 tsp salt

1/4 tsp pepper

1/4 tsp cayenne

4 bone in pork chops, 1 inch thick

How to Make It:

Mix the dry mustard, celery seed, thyme, salt, pepper, and cayenne together in a small mixing bowl.

Rub each of the chops on both sides with the spice mixture.

Allow the chops to set at room temperature about 25 minutes.

Place the grill on high temperature.

Sear the chops 4 minutes turning once during cooking.

Lower the heat to medium temperature on the grill.

Continue cooking the chops 8 minutes or until the juices run clear.

When placing a rub on meat always be sure to press the rub into the meat with your fingertips. This will ensure the flavor of the rub can be tasted in each and every bite.