Chocolate Chip Ice cream cookie pops!

WHAT YOU NEED:

chocolate chip cookie recipe (or use mine)

ice cream (i used what we already had - chocolate chip)

cookie sheet or jelly roll pan FOR THE ICE CREAM (must be able to fit in your freezer)

something with sides is GREAT to help achieve a nice edge

cookie sheet for the cookies

wax paper

1.5" round cookie cutter (or round cutter slightly smaller than the size of your baked mini cookies)

lollipop sticks

WHAT YOU DO:

take out ice cream from the freezer so it can start getting soft

line cookie sheet or jelly roll pan with wax paper (this is for the ice cream)

prepare chocolate chip cookie dough according to recipe...

BUT...replace regular chocolate chips with mini chocolate chips.

form teeny tiny dough balls with your hands & bake on a separate cookie sheet for 3-5 minutes shorter than your normal baking time.

when your first batch of cookies are done and cooling completely...

scoop out softened ice cream onto your prepared, wax paper-lined pan.

smooth out the ice cream with a rubber spatula.

the end result should be a flat 3/4" thick layer of ice cream

cover with wax paper and place in freezer.

continue baking the rest of your cookies.

once all cookies have cooled completely...

save yourself some time by pairing up mini cookies for the final process of "sandwiching" with ice cream.

remove prepared ice cream from freezer.

PREPARE TO WORK QUICKLY

cut a circle of ice cream with round cookie cutter...

remove from wax paper.

place on one mini cookie.

insert lollipop stick. (squish down just a bit)

sandwich together with 2nd cookie.

repeat with about 3-4 more cookies and then place those in the freezer. (i put mine into a gallon sized ziploc freezer bag).

continue to work until the ice cream becomes too soft.

replace ice cream in freezer until it's hardened back up.

repeat process until all cookies have been transformed! *wink*

Recipe found here:

Recipe found here: Love Christina

http://penandpaperflowers.blogspot.com

No-Fuss Blueberry Muffins

No-Fuss Blueberry Muffins:

In a bowl, combine:
2 Cups sifted Flour
1 teaspoon baking powder
1/4 t salt

1/2 cup sugar
2 eggs
1/3 cup vegetable oil
1 cup of sour cream
and mix well.

Sprinkle the mixture with one cup of of fresh or unthawed blueberries and spoon into muffin tins. Bake in preheated oven 350.F for 25-30 mins.

This recipe makes 6 muffins if you decide to use Texas Muffin tins.

Thanks so much for the card and tea... it was so sweet of you and made my day! From Jess (my darling neighbor from New Zea land)

Christina Tip: These are delicious and not heavy, sugary etc like normal bakery muffins. You will feel OK after eating one of these for breakfast or lunch.

Avrie loved them!

White Chicken Chili

1 lb boneless skinless chicken breasts
1/2 cup chopped onions
1 tsp. garlic powder
1 TB olive oil
2 cans (15 oz. each) great northern white beans (rinsed and drained)
1 can (14 oz.) chicken broth
2 small cans diced green chilies
1 t. salt
1 t. oregano
1 t. cumin
1/2 t. pepper
1 cup sour cream
1/2 cup whipping cream

Saute onions and garlic powder in olive oil over med heat. Then add chicken. When chicken is thoroughly cooked add the beans, chilies, broth and seasonings. Bring to a boil. Reduce heat and dimmer for 30 minutes.

Just before serving remove from heat and stir in sour cream and whipping cream. Top with a handful of mozzarella cheese in each bowl.

May also be served with tortilla chips.

CROCK POT RECIPE:
Boil or brown your chicken with chicken seasoning, or cook on George Forman. Shred/ cube or freeze for later. Saute onions and garlic powder in large skillet. Add pre cooked chicken for a few minutes to add flavor or skip this step and dump it all in the Crock pot. Add all the rest of the seasonings and cook on low for 4-6 hours. Just before serving add sour cream and whipping cream.

Christina note:

This is super good! Great for dinner parties. You can never have enough!
Avrie did not like it because of the onions
Halle loved it.
Also tastes good with black beans