Ingredients
Oreo Chocolate Mint Ice Cream Pie
- 2 Oreo Cookie Pie Crusts
- 2 Pints of Chocolate Mint Ice Cream (Softened)
- 1/2 container of Whipped Topping
- Chocolate Syrup
Pasta Primavera
- 3 Fresh Carrots Sliced
- Zucchini
- Yellow Squash
- Spring Onions
- Mushrooms
- Broccoli Florets
- Fettuccine Noodles
- 3 TBS Butter
- 1.5 Cups of grated Parmesan cheese
- 2 or 3 gloves of Garlic
- Salt
- Pepper
- Basil
- Pint Heavy Whipping Cream
- 1/2 Cup of Fresh Parsley
Bruschetta
- Italian Bread (sliced)
- Olive Oil
- Butter
- Roma Tomatoes
- Feta Cheese
- Salt
- Pepper
- Parsley
- Bail
Directions
Oreo Chocolate Mint Ice Cream Pie: Mix ice cream and whipped topping. Spoon mixture into pie crust. Drizzle with chocolate syrup. Freeze for 2 hours.
Pasta Primavera:Boil salted water and blanche the sliced carrots. Slice Zucchini and yellow squash and prepare broccoli florets and add to carrots. In a separate pot, boil water and add fettuccine noodles. Chop spring onions and mushrooms. Drain carrots, squash, broccoli mix and put in ice water bowl. Put butter in a skillet to head up. Add chopped garlic, salt, pepper and basil. Add in a pint of heavy whipping cream. Add Parmesan Cheese. Continue to stir. If it is too thick add a little more cream. Chop Fresh parsley and add to cream sauce. Add mushrooms and onions. Drain veggies that are in ice water and add drained veggies. Can add chicken or shrimp if so desired. Drain fettuccine noodles and add. Toss together well.
Bruschetta: Brush bread with olive oil and butter and lighted toast on both sides. Chop tomatoes, crumble feta. Blend spices together. Remove bread from oven, add spice mixture, add tomatoes, add a little more spice mixture and then top with feta cheese. Put back in oven for just a few minutes.
