Mexican Fried Ice Cream

INGREDIENTS

1. 3 cups crushed Corn Flakes cereal
2. 3/4 cup sugar
3. 1/2 cup (1 stick) butter
4. 1 (1.75 quart) container Vanilla ice cream
5. 1 (8 ounce) container Cool Whip
6. 1/2 teaspoon ground cinnamon
7. 1/4 cup honey
8. Chocolate syrup
9. Caramel sauce

Directions

INSTRUCTIONS

1. Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
2. Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes and sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes*
3. Take a 9×13 baking dish and spread 1/3 of the corn flakes mixture into the bottom of pan. Set aside.
4. In a large bowl, add the softened vanilla ice cream and cool whip. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.
5. Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.
6. Cut into squares and serve with drizzles of chocolate syrup and caramel sauce (and if you’re feelin’ frisky add some whipped cream and a cherry on top) Enjoy! ♥
7. Serves 12

Soft and Chewy Ginger Spice cookies

Ingredients

• 3/4 cup butter-flavored Crisco
• 1 cup granulated sugar, plus more for rolling
• 1 large egg
• 1/4 cup molasses
• 2 cups flour, (1: 1 Gluten Free Flour) lightly spooned into measuring cups and leveled with a knife
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger

**To Make Gluten Free use the 1 to 1 Gluten free flour

Instructions

Preheat oven to 350 F. Line 2 cookie sheets with parchment paper or Silpat liners. Set aside.

Combine sugar and shortening in the bowl of an electric mixer and mix until light and fluffy (about 2 minutes). Add the egg and molasses and beat until completely incorporated.

While the sugar mixture is mixing, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Add them to the creamed shortening mixture and mix until combined. 

Using a standard cookie scoop, scoop the dough into balls and roll in sugar. Place 12 dough balls on each cookie sheet. If desired, use a flat-bottomed glass or mug to gently flatten the dough. 

Bake for 8-10 minutes or until just set around the edges and you start to see crackling on the top. Be sure not to overbake! Remove from oven and allow to cool completely before removing from the baking sheets.

Wassil

Ingredients
8 cups apple cider
2 cups orange juice
½ cup lemon juice
4 whole cinnamon sticks
12 whole cloves, or
1 teaspoon ground cloves
 ¼ teaspoon ground ginger
 ¼ teaspoon ground nutmeg

Instructions
1. Combine all ingredients in a large pan.
2. Bring to simmer over medium low heat. 
Reduce heat and continue simmering for 45 minutes.  Ladle into cups or mugs and enjoy! Recipe by