Tuscan White Bean and Roasted Garlic Soup

A beautiful creamy white bean soup with yummy roasted garlic, garnished with sage...need I say more? Yes...healthy too!!! With winter starting to wind down, we tend to start thinking about shedding some of our winter comfort in order to get ready for warmer weather. This soup will help us to get and stay healthy. Oh, did I mention that it freezes well too? For the recipe, visit Gina at Skinny Taste by clicking on the photo above.

Thanks for stopping by today!

Cookies & Cream Ice Cream Layered Dessert

No Bake Layered Cookies & Cream Ice Cream Dessert

1 box ice cream sandwiches

2 pkg. cream cheese

1 pkg. instant pudding

oreo cookies

whipped topping

Line a rectangular baking dish with foil.

Place ice cream sandwiches side by side to form the bottom layer. 

Mix softened cream cheese with pudding mix.

Spread this over the ice cream sandwiches.

Crush cookies into crumbs.

(I used my food processor)

Spread whipped topping and sprinkle with cookie crumbs.

Repeat the layers.

Ice Cream Sandwiches

Cream CheesMixture

Whipped Topping

Cookie Crumbs

Bring the foil up around the layers, and fold over.

Place in the freezer for several hours or overnight.

Slice across the ice cream loaf to expose the layers.

Use your imagination to combine 

different flavors of ice cream. pudding and cookies

to create this refreshing dessert.

Tuesday Tip of the Day!

We will be coming into grilling season soon and no one wants to be stuck in the kitchen on those nice, sunny days. Did you know that you can marinate in the freezer? Prepare your meat or poultry ahead of time, put into your freezer bags, mix up your marinade, add to the freezer bag, zip closed letting out as much air as possible and place in freezer. Not only will this save your meat or poultry from freezer burn, you will be ready to grill once thawed!!!

This also saves a lot of space in your freezer since you can lay the freezer bags flat on top of one another!!! (Leaves more room for ice cream ;-) !!!)

Tuesday Tip of the Day!

In today's economy, we need to learn how to stretch our money and our meals. And with so many two person income families or single working parent families, time is also not easy to come by. Today's tip: Buy larger quantities of ground beef when it is on sale. Since cooked ground beef freezes well, fry the ground beef and freeze in one pound portion sizes (or larger depending on the size of your family) in freezer safe containers or to save on freezer space, freezer safe Ziplock bags. So easy to thaw and add to your favorite recipes and a real time saver too!!!

Lemon Zucchini Bread

By Kimberly of Sugar Creek Hollow

This has been a family favorite for years now! I recently bought a rather large zucchini at the local farmer's market and baked EIGHT loaves of bread from it.
Fortunately, this recipe also freezes well!
LEMON ZUCCHINI BREAD RECIPE
INGREDIENTS:
3 cups All-purpose Flour
1-1/2 cups Sugar
1 cup chopped Walnuts
4-1/2 teapspoons double-acting Baking Powder
1 teaspoon Salt
4 Eggs
2/3 cup Vegetable Oil
2 cups grated Zucchini
2 teaspoons grated Lemon Peel
DIRECTIONS:
1. Preheat oven to 350 degrees F. Grease two 8-12" by 4-1/2" loaf pans. In large bowl with fork, mix flour, sugar, walnuts, baking powder, and salt.
2. In medium bowl with fork, beat eggs slightly; stir in vegetable oil, zucchini, and lemon peel
3. Stir liquid mixture into flour mixture just until flour is moistened; spread evenly in pans.
4. Bake bread 1 hour. Cool in pans on wire racks 10 minutes; remove from pans. Serve warm or cold.
ENJOY!