S’mores Ice Cream Sandwich Recipe

 

Here’s a S’mores Ice Cream Sandwich Recipe you’ll love — gooey, crunchy, cold, and chocolatey all in one bite:

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🍫 Ingredients

• 12 graham cracker squares (or digestive biscuits)
• 1 cup marshmallow fluff (or melted mini marshmallows)
• 1 pint chocolate ice cream (slightly softened)
• 1 cup chocolate chips (semi-sweet or milk, melted)
• 1 tbsp coconut oil (optional, for smoother chocolate)
• Mini marshmallows or crushed graham crackers (for garnish, optional)

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🥄 Instructions

1. Prepare the graham crackers

   • Break them into squares if not already. Place half of them on a baking sheet lined with parchment paper.

2. Spread the marshmallow layer

   • Spoon marshmallow fluff (or quickly torch/melt mini marshmallows) onto each graham cracker base.

3. Add the ice cream

   • Scoop softened chocolate ice cream on top of the marshmallow layer. Spread gently to the edges.

4. Top and press

   • Place another graham cracker square on top, pressing lightly to create a sandwich.

5. Freeze to firm up

   • Place sandwiches in the freezer for at least 1 hour so they hold together.

6. Dip in chocolate

   • Melt chocolate chips with coconut oil. Dip each sandwich halfway (or drizzle on top).

7. Optional garnish

   • While chocolate is still soft, sprinkle with mini marshmallows or crushed graham crackers.

8. Set and serve

   • Return to freezer for 15 minutes to harden chocolate, then enjoy!

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✨ Tips

• For extra gooey-ness, toast the marshmallows with a kitchen torch before adding ice cream.
• You can swap chocolate ice cream for vanilla or s’mores-flavored ice cream for variety.

Would you like me to also give you a no-bake quick version (using store-bought ice cream sandwiches + s’mores toppings) for when you want it in just 5 minutes?

Tomato Garlic Salad

 

Here’s a simple and flavorful Tomato Garlic Salad recipe for you:

🥗 Tomato Garlic Salad

Ingredients:

• 4 ripe tomatoes (sliced or cubed)
• 3–4 garlic cloves (minced or thinly sliced)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar or lemon juice
• 1 tsp fresh parsley or basil (chopped)
• Salt and black pepper to taste
• Optional: a pinch of chili flakes for heat

Instructions:

1. Wash and cut the tomatoes into wedges, slices, or cubes (as you prefer).
2. Place them in a bowl and sprinkle with salt — let sit for 5 minutes so the tomatoes release their juices.
3. Add minced garlic, olive oil, vinegar (or lemon juice), black pepper, and chili flakes (if using).
4. Toss gently to coat everything.
5. Garnish with fresh parsley or basil.
6. Serve immediately with crusty bread, grilled meat, or on its own.

👉 You can also add feta cheese, cucumbers, or olives for a Mediterranean touch.

Would you like me to make a Moroccan-style version with garlic, cumin, and paprika (like a zaalouk-inspired tomato salad)?

Cheesy Garlic Bread Shrimp Grilled cheese

 

Here’s a recipe idea for a Cheesy Garlic Bread Shrimp Grilled Cheese — a fusion between garlic bread, shrimp scampi, and gooey grilled cheese. 🧄🧀🍤

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📝 Ingredients (2 sandwiches)

• 4 slices of thick bread (sourdough, Italian, or brioche work best)
• 2 tbsp butter (softened)
• 2 cloves garlic (minced)
• 1 tbsp fresh parsley (chopped)
• 1 cup shrimp (peeled & deveined, small to medium size)
• 1 tbsp olive oil
• ½ tsp paprika (optional)
• Salt & black pepper (to taste)
• 1 cup mozzarella (shredded)
• ½ cup cheddar (shredded, for extra melt & flavor)
• 2 tbsp grated parmesan

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🔥 Instructions

1. Prepare garlic butter

   • Mix softened butter with minced garlic, parsley, and a pinch of salt. Spread it on one side of each bread slice.

2. Cook the shrimp

   • Heat olive oil in a skillet. Add shrimp, paprika, salt, and pepper. Cook 2–3 minutes per side until pink and cooked through. Remove from pan and chop into bite-sized pieces.

3. Assemble sandwiches

   • Place a slice of bread (butter side down) in a skillet.
   • Add a layer of mozzarella + cheddar.
   • Sprinkle chopped shrimp evenly.
   • Add a bit of parmesan.
   • Top with more cheese and the second slice of bread (butter side up).

4. Grill

   • Cook over medium-low heat, pressing gently with a spatula until the bread is golden brown and cheese is fully melted (about 3–4 minutes per side).

5. Serve

   • Slice in half and enjoy hot! Perfect with marinara sauce or a side salad.

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👉 Would you like me to make a quick version (5 ingredients only) for easier prep, or keep this fancy version?

Fluffy Castella Sponge Cake

 

Here’s a soft and fluffy Castella sponge cake recipe — a classic Japanese honey sponge that’s moist, bouncy, and slightly sweet. 🍯🍰

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🟡 Ingredients:

• 6 large eggs (room temperature)
• 180 g (¾ cup + 2 tbsp) sugar
• 80 ml (⅓ cup) warm milk
• 3 tbsp honey
• 120 g (1 cup) cake flour (sifted)
• 2 tbsp neutral oil (vegetable or canola)

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🟡 Instructions:

1. Prepare the pan

   • Line a rectangular loaf pan (8x8 inch or similar) with parchment paper.
   • Preheat oven to 160°C (320°F).

2. Beat the eggs

   • In a large mixing bowl, beat eggs with sugar using a hand or stand mixer on high speed until pale, thick, and tripled in volume (about 7–8 minutes).

3. Add honey & milk

   • Mix honey with warm milk.
   • Slowly add this mixture to the eggs while whisking on low speed.

4. Fold in flour

   • Sift in the cake flour gradually.
   • Gently fold with a spatula to keep the batter airy.

5. Add oil

   • Stir in the neutral oil, folding carefully until smooth.

6. Bake in a water bath

   • Pour batter into the prepared pan.
   • Place the pan inside a larger pan filled with hot water (about 1 inch deep).
   • Bake for 50–60 minutes, until golden and springy.

7. Cool & rest

   • Remove from oven, carefully lift out of pan, and peel off parchment.
   • Wrap the cake in plastic wrap while still warm (this keeps it moist).
   • Let it rest at room temperature for at least 8 hours before slicing.

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🟡 Tips for Success:

• Use cake flour for extra softness.
• Don’t overmix after adding flour, or the cake will be dense.
• Resting overnight gives the cake its signature moist texture.

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Would you like me to give you a version with cocoa (chocolate Castella) too, or keep it classic?

Easy Garlic Butter Spread

 

Ingredients

• 1/2 cup softened Butter
• 1 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/2 tsp Dried Parsley

Directions

Mix together ingredients until well blended
Spread on top of sliced bread (I used French)
Broil on low until browned.

Cucumber Salad

 

Ingredients:

• 2 cucumbers, very thinly sliced
• 1 red onion, very thinly sliced
• 2 tablespoons vinegar or 2 tablespoons lemon juice
• 2 tablespoons sour cream or 2 tablespoons yogurt
• salt and pepper, to taste (I like a lot of pepper)
• 1/2 teaspoon sugar
• 1 teaspoon chopped fresh dill

Directions:

Mix cucumbers and onions together.
Mix rest of ingredients together in a closed bowl and give a shake.
Add to cucumbers, chill till very cold & serve

Peanut Butter Brownie Trifle

 

Ingredients:

• 1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
• 4 cups cold 2% milk
• 2 packages (5.1 ounces each) instant vanilla pudding mix
• 1 cup creamy peanut butter
• 4 teaspoons vanilla extract
• 2 cartons (8 ounces each) frozen whipped topping, thawed

Instructions:

Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

Bluebonnet Cafe Coconut Cream Pie

 

INGREDIENTS:

• 1 Cup Sugar
• 3 Tbsp of Butter or Margarine
• 1/4 Cup Cornstarch
• 1-1/2 Tsp Vanilla
• 1/4 Tsp Salt
• 1 (3-1/2 oz.) Can Flaked Coconut
• 3 Cups Milk
• 4 Eggs, Separated
  Your favorite pie crust, baked in a 9-inch pan
  Your favorite whipped cream

DIRECTIONS:

Separate the egg yolks from the egg whites. Reserve egg whites for a meringue topping or discard.

Combine sugar, cornstarch, salt and milk. Cook mixture over medium to low heat, stirring constantly. After mixture bubbles ups and thickens, cook an additional 2 minutes. Remove from heat.

Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks, being careful not to scramble the yolks. Return the egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.

Add butter and vanilla; stir until butter is melted. Add the coconut and mix. Pour mixture into a baked 9-inch pie crust. Allow pie mixture to cool.

Root Beer Pot Roast

 

Ingredients:

• 1 (4 lb) eye of round roast (or another you prefer)
• 1 1/2 teaspoons salt, divided
• 1 teaspoon pepper, divided
• 1 tablespoon vegetable oil
• 1 large onion, thinly sliced
• 1 (12 ounce) bottles root beer ( not diet)
• 1 (12 ounce) bottles chili sauce
• 1 garlic clove, minced

Directions

Sprinkle roast evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Brown roast on all sides in hot oil in a large ovenproof Dutch oven over medium-high heat. Add onion. Remove Dutch oven from heat.
Stir together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, root beer, chili sauce and garlic until blended. Pour root beer mixture over roast mixture in Dutch oven.
Bake covered at 300 degrees for 3 hours or until tender.

VERY MOIST COCONUT SHEET CAKE

 

You’ll Need:

• 1 Duncan Hines white cake mix.
• 3 eggs.
• 1 cup of milk.
• ½ cup of vegetable oil.
• 1 small box of vanilla or almond pudding.
• 1 tsp of vanilla or almond extract.

How to:

In a bowl, mix all of the ingredients together and pour into a greased and floured 9×13 pan.

In a preheated oven to 350° bake for 32 to 35 minutes.

Texas Roadhouse Cinnamon Honey Butter

 

INGREDIENTS:

• 2 sticks of butter, at room temperature
• 1 c. powdered sugar
• 1 c. honey
• 2 tsp. ground cinnamon

DIRECTIONS:

Whip the butter so it’s nice and creamy.
This is where the room temperature part makes things easier)
Add the powdered sugar and mix it all in. Then add the honey and the cinnamon. Then whip it. Whip it good. (“Ba da ba da da. Crack that whip!”) Scrape the sides and whip it a little more.
Store the heavenly concoction in the fridge or leave it out at room temperature. It’s going to spread much easier at room temperature, but it’s up to you! Serve on rolls, toast, bagels, sweet potatoes, etc. Enjoy! And good luck not eating all of it!

Crock Pot Roast with Pinto Beans

 

Ingredients:

Roast:

• 2 lb. Pot Roast
• 2 Cups dry raw pinto beans
• 1 can of rotel or diced tomatoes
• 1 onion diced
• cumin (a dash or two)
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 cup water

Burritos:

• large tortillas
• shredded cheese
• salsa
• sour cream

Directions :

In a crock-pot put 2 cups of raw pinto beans on bottom, mix in a can of rotel, then season beans with cumin, garlic powder, a little chili powder, and minced onion. Place roast on top and season the roast again same way. Add water to cover beans and about have of roast. (May need to add water as cooking) turn crock to high and cook until roast falls apart and beans are done. About 4 hours on high. I then switch to warm/low so all spices can simmer!! Shred roast apart and fill in tortilla with some beans. Add fillings as desired and serve warm. Great with rice on the side. Great the next day even for breakfast with a fried egg on top and a little salsa with a tortilla to soak up the juices. Enjoy.

Chicken Croquettes

 

Ingredients

• 4 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• 2 eggs
• 1/4 chopped onion
• 1/4 cup seasoned breadcrumbs
• 2 tablespoons poultry seasoning

Directions

Combine all ingredients in a medium bowl.
Chill the mixture for at least 30 minutes.
Place a large skillet coated with cooking spray over medium-high heat.
Divide the mixture into 8 portions and cook for about five minutes per side, until the outside is crispy and the cheese has melted.
Serve with reduced-fat sour cream (calories not included).

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 195.0
Total Fat: 8.8 g
Saturated Fat 4.1 g
Cholesterol: 113.8 mg
Sodium: 194.3 mg
Total Carbs: 3.3 g
Dietary Fiber: 0.2 g
Sugars 0.4 g
Protein: 24.4 g

ONLY 1 POINT JELLO PUDDING FLUFF – Don’t Eat Less, Eat Smart!

 

Ingredients:

• 1 (16 ounce) container Cool Whip, thawed
• 1 (1 ounce) package fat free instant vanilla pudding mix
• 1 (.3 ounce) package sugar free orange Jello
• 1 (20 ounce) can crushed pineapple, undrained
• 1 (16 ounce) can mandarin oranges, undrained

How to make it:

In a large mixing bowl, beat together thawed Cool Whip, pudding mix and jello mix until smooth.
Fold in crushed pineapple and mandarin oranges and mix until combined.
Chill in refrigerator until serving.

Wet Chocolate Cake Recipe

 

Ingredients

For the cake

• 4 eggs
• 1 cup of granulated sugar
• 1 cup of all purpose flour (the cup size is 200 ml.)
• 4 tablespoons of milk
• 3 tablespoons of cocoa powder
• 1 packet of vanilla powder (5 grams)
• 1 packet of baking powder (10 grams)
• 1 cup of cold milk (200 ml.)
• 1 packed of whipped cream powder (75 grams)
• 1 cup of cold milk

For the chocolate sauce

• 1 packet of chocolate sauce powder (128 grams)
• 2 cups of milk
• The cup size is 200 ml

Instructions

1- Prepare the wet chocolate cake mixture. Firstly, mix the eggs and sugar in a deep bowl by using a mixer until it gets foamy. Stir in the remaining ingredients for the cake and continue mixing for 3-4 minutes until creamy. Pour the cake mixture into a greased round pyrex.
2- Bake the cake in the preheated oven at 170°C for 25 or 30 minutes. Control the cake by a clean toothpick and take it out from the oven. Then pour the milk on it and leave it to absorb the milk and to get cool.
3- Prepare the topping. Mix the whipped cream and the milk until it gets smooth and foamy. Spread the whipped cream on the cake when the cake gets cool enough. Then place the cake in to the fridge until the chocolate sauce gets prepared.
4- Prepare the chocolate sauce. Cook the milk and the chocolate sauce powder in a pot by stirring until it gets thicken. Then leave it to cool but while it is getting cool, sometimes stir it.
5- When the sauce gets cool enough, pour the sauce on the whipped cream you spread on the cake before. If you want, serve it after you sprinkle some coconut on it.
6- If you want, you can make the wet chocolate cake the day before and save it in the fridge overnight.

APPLE PECAN CAKE WITH CARAMEL GLAZE

 

INGREDIENTS:

• 1½ cups of cooking oil
• 2 cups sugar
• 4 Eggs
• 3 cups of flour
• 1 tsp baking soda
• ½ tsp cinnamon
• 1 tsp salt
• 2 tsps vanilla
• 3½ cups Granny Smith apples (approximately 3-4 apples), peeled and chopped
• 1 cup of chopped pecans

Caramel Glaze

• ¾ cups butter (1½ sticks)
• 1 cup light brown sugar
• ¼ cup milk
• 1 tsp vanilla

INSTRUCTIONS:

Preheat oven to 325°
In a large mixing bowl, add oil, sugar and eggs, mix until nice and creamy.
In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well.
Add vanilla, mix well.
Stir in apples and pecans.
Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan).
Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes, and if it comes out clean, then your cake is done. If using the loaf pans, make sure to check it at about 50 minutes as well.
Making the glaze
In a small pan, melt butter over low heat.
Stir in brown sugar and milk.
Bring to a boil over low heat, then reduce to a simmer, stirring constantly.
Let boil for 10 minutes, continue stirring.
Remove from heat and add vanilla. Stir. Let cool.
Once caramel glaze has cooled a bit, pour over the top of cake.

Vinegar Pie

 

INGREDIENTS

• 4 large eggs
• 2 tablespoons apple cider vinegar
• 1 ½ cups sugar
• 1 stick unsalted butter, melted
• ½ teaspoon cinnamon
• 1 teaspoon vanilla
• 1 pinch salt
• 1 (9-inch) pie crust

PREPARATION

Preheat oven to 425°F.
Beat eggs, vinegar, sugar, melted butter, cinnamon, vanilla, and salt until well combined and slightly thickened.
Pour batter into pie crust and bake for 25 minutes. Center should be set. Cool before serving.

Make-Ahead Salad Casserole

 

INGREDIENTS

Salad:

• 1 head iceberg lettuce, chopped
• 1 (8 oz.) package frozen peas, thawed and drained
• 1 cup Swiss cheese, cut into cubes
• 3 green onions, finely chopped
• 1/2 cup bacon bits

Sauce:

• 1/2 cup mayonnaise
• 1/2 cup miracle whip
• 1-2 tablespoons sugar
• Kosher salt and freshly ground pepper, to taste

PREPARATION

In a medium bowl, whisk together mayonnaise, miracle whip and sugar, then season to taste with salt and black pepper.
To chop the iceberg lettuce, smash the stem of the lettuce on the counter to loosen it, then push it into the lettuce until it releases. Discard stem, then chop lettuce and place in a 9×13-inch baking dish.
Add thawed and drained peas, diced Swiss cheese and green onions, then pour dressing over mixture. Toss together until everything is evenly coated.
Top with bacon bits, then refrigerate until ready to serve. Cover with aluminum foil or plastic wrap if serving later.

Crispy Roasted Potatoes

 

Ingredients

• 2 pounds baby red potatoes, cut into wedges
• 1 (1 oz.) package dry onion soup mix
• 1/3 cup extra-virgin olive oil
• 1 tablespoon fresh rosemary, minced
• sea salt and freshly ground pepper, to taste

Directions

1-Preheat oven to 400º F and line a baking sheet with aluminum foil. Lightly grease foil with butter or non-stick spray.
2-Place potatoes in a large bowl and cover with olive oil. Season generously with salt and pepper, then toss everything together to combine.
3-Sprinkle onion soup packet and fresh rosemary over potatoes and toss to combine.
4-Transfer potatoes to lined and greased baking dish and bake for 20-25 minutes (or until crispy on both sides), flipping over halfway through baking.

5-Once potatoes are fork tender, remove from oven, serve hot and enjoy!

Strawberry Cheesecake Eclairs

 

Ingredients

ECLAIR SHELLS:

• 6 tablespoons unsalted butter, cut into 6 pieces
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 3/4 cup all-purpose flour
• 3 large eggs, room temperature
• 1 large egg + 1 teaspoon water, for egg wash (optional)
• Powdered sugar, for dusting

CHEESECAKE FILLING:

• 1 cup cold heavy cream
• 8 oz cream cheese, at room temperature
• 1/3 cup granulated sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

STRAWBERRY FILLING:

• 1 teaspoon unflavored gelatin
• 1/3 cup water
• 1 1/2 cups chopped strawberries, fresh or frozen
• 1/3 cup granulated sugar
• 1 teaspoon fresh orange zest
• Garnish
• 8 strawberries, halved

Directions

Preheat oven to 425°. Line sheet pans with parchment paper.
Bring butter, sugar, salt, and 3/4 cup water to a boil in a medium saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball.
Transfer dough to the bowl of an electric mixer fitted with a paddle attachment and mix on low for 5 minutes to cool slightly.
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Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch or medium sized plain tip. Pipe dough onto prepared pans into 4-inch strips about 1 1/2-inches wide. Smooth out peaks and round tops with a moistened finger. Brush tops of dough with egg wash, if using.
Bake at 425° for 5 minutes, then reduce oven temperature to 375° and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
Shells can be made 1 day ahead and stored, unfilled, in an airtight container at room temperature.
TO MAKE STRAWBERRY FILLING:
In a small saucepan, sprinkle 1 teaspoon unflavored gelatin over 1/3 cup cold water; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved, about 2 minutes.
Stir in diced strawberries, sugar, and orange zest. Bring to a boil. Reduce heat and simmer, stirring occasionally, until berries are softened, about 5 minutes. Cool to room temperature, then refrigerate for at least 1 hour. Can be made up to a few days ahead.

TO MAKE CHEESECAKE FILLING:
In a large mixing bowl, beat heavy cream until stiff peaks form. Set aside.
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In a medium mixing bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Add cream cheese mixture to heavy cream and beat until incorporated. Can be made up to 1 day ahead.
TO ASSEMBLE ECLAIRS:
Cut off the top third of the eclair shell. Pipe cheesecake filling into the bottom of the shell. Spoon strawberry filling on top of cheesecake filling, and put the top of the shell on top. Sprinkle with powdered sugar. Pipe remaining filling on top of each eclair, and garnish with strawberry halves. Refrigerate until ready to serve.
Eclairs are best served within a few hours of assembling.