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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Reese’s Peanut Butter Cup Ice Cream Pie

Photo Mar 16, 11 36 49 AM

Anyone can make the ultimate ice cream pie. My Reese’s Peanut Butter Cup Ice Cream Pie is one that my family and friends love. I’ve been asked to make these pies all the time for special events. They are always a hit at any special event.

Prep Time: 15 minutes
Inactive Prep Time: 24 hours (chill overnight)
Yields: 2 pies, 8 servings per pie

Ingredients:
4 cups of quartered Reese’s peanut butter cups
2 containers of your favorite chocolate chip ice cream
2 ready-made shortbread pie crusts

Directions:
In a large bowl, scoop out all the ice cream from the two containers. Allow the ice cream to soften for 15 minutes. Chop Reese’s cups into quarter pieces. First, sprinkle about 1/4 cup of chopped Reese’s cups over each of the pie crust. Mix the rest of Reese’s cups in with the softened ice cream. Scoop out equal amounts of ice cream into each pie crust. Place the plastic covers (they come with the pie crusts) back on the each of the pies, and freeze overnight.

Tip: When ready to cut pies, place a large knife into very hot water. Score the top of the pies into the eight slices. This will make for even slices.

 

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Greek Pasta Salad With A Sun-dried Tomato Vinaigrette

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Ina Garten was the inspiration for this salad. She did an episode on making pasta three different ways. This Greek pasta salad caught my eye. I wanted to make it with a couple of changes. What’s really cool about this recipe is, in the time it takes to cook the pasta, you can have all the veggies chopped and the salad dressing made. This is my Greek Pasta Salad With A Sun-dried Tomato Vinaigrette.

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Flat Leaf Italian Parsley

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Greek Pasta Salad With A Sundried Tomato Vinaigrette

Photo Mar 09, 7 43 11 PM

Photo Mar 09, 7 43 07 PM

 

Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Total Time: 22 minutes
Yields: 6 servings
Equipment: 6-quart saucepot, colander, large mixing bowl, large serving bowl, mini food processor

Ingredients:
2 hothouse or English cucumbers, diced into 1-inch chunks
1/2 a red onion, thinly sliced into half-moons then quartered
2 pints of grape tomatoes, halved
10 ounces of good Greek Feta, diced into 1-inch cubes
1 pound of fusilli pasta, cooked, rinsed until cold and drained
2 tablespoons of fresh mint leaves, chopped
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper

Ingredients For Sun-dried Tomato Dressing:
2 tablespoon of drained capers
2 garlic cloves
8 sun-dried tomatoes, drained (packed in oil)
1 tablespoon of Agave nectar
1 lemon, juiced
1/4 cup red wine vinegar
1/2 cup of *E.V.O.O.
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 fresh sprig of mint for garnish

Directions For Dressing:
Add the sun drained sun-dried tomatoes, capers, and garlic into a food processor. Pulse until they are finely minced. Next, add in the red wine vinegar, lemon juice, Kosher salt, black pepper, and Agave nectar. Pulse the ingredients to combine. Through the feed tube of the food processor, while it’s turned on, drizzle in the *E.V.O.O until the dressing comes together.

Directions:
In a large bowl, place all the diced vegetables. To the vegetables, add in the well-drained, cooked pasta. Pour in half of the sun-dried tomato vinaigrette and stir through. This gives the hot pasta a chance to absorb those flavors. Finely, add in the cubed Feta, freshly chopped herbs, and remaining dressing. Gently toss the diced Feta (so to keeps its integrity) and herbs through until all the ingredients are well combined.

Serve the salad at room temperature or chill in the frig and serve cold. Garnish with a sprig of mint. This is my Greek Pasta Salad With A Sun-dried Tomato Vinaigrette.

*E.V.O.O. is extra virgin olive oil.

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