Ooey Gooey Cake Ice Cream

A delicious combination of two favorite treats – Ooey Gooey Cake and Ice Cream. A perfect combination.CourseDessertCuisineAmericanPrep Time20 minutesCook Time40 minutes0 minutesTotal Time1 hourServings8 (1/2 cup) servingsCalories444kcalAuthorLeigh Anne Wilkes

Equipment

• Ice Cream Maker
• Ice Cream Scoop
• Ice Cream Container

Ingredients

Vanilla Ice Cream

• 1½ cup whole milk
• 1½ cup sugar
• ¼ tsp salt
• 1½ cup half & half half whipping cream, half milk
• 1½ Tbsp pure vanilla use the good stuff
• 2 cups whipping cream
• 2 cups ooey gooey cake bites

Instructions

• Make Ooey Gooey Cake (directions below)
• Cut into bite size pieces and chill on a baking sheet in freezer for 20-30 minutes.
• When the ice cream is almost done, add in 1-2 cups of ooey gooey cake bites and let them churn in.

Vanilla Ice Cream

• Mix together all ingredients and pour into 2 qt. ice cream maker.
• Follow manufacturer’s directions.
• Chill or freeze cake bites.
• Add into vanilla ice cream the last few minutes of churning. Allow to incorporate into ice cream.
• Place ice cream into a freezer container and freeze until it hardens up.

Notes

This recipe makes 2 quarts.

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Grilled Chicken with Yogurt Sauce

Grilled Lemon Chicken with Yogurt Sauce

Grilled Lemon Chicken with Yogurt Sauce

CourseMain Dish

CuisineAmerican

Prep Time10 minutes

Cook Time20 minutes

0 minutes

Total Time30 minutes

Servings4 servings

Calories196kcal

AuthorLeigh Anne Wilkes

Ingredients

• 4 boneless skinless chicken breasts

Chicken Marinade

• 1/2 cup plain Greek yogurt
• 1 Tbsp lemon juice
• 1 Tbsp lemon zest
• 1 Tbsp olive oil
• 3 tsp garlic minced
• 1 Tbsp smoked paprika
• 1 tsp dried rosemary
• 1 tsp salt
• 1 tsp pepper

Yogurt Sauce

• 1/2 cup plain Greek yogurt
• 1 Tbsp lemon juice
• 1 tsp chili garlic sauce
• 1/2 tsp cumin
• 1/2 tsp salt

Instructions

• Mix together chicken marinade ingredients and pour over chicken. Cover chicken and refrigerate for at least 2-3 hours.
• Heat grill to medium high heat.
• Grill chicken on preheated grill, turning several times during process until chicken is cooked through and internal temperature reaches 165 degrees F.
• Mix together yogurt sauce and keep refrigerated untilr eady to use. Serve over chicken

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Brioche French Toast with Walnut Crumble

French toast made with brioche bread and topped with a delicious walnut crumble.CourseBreakfastCuisineAmericanPrep Time20 minutesCook Time10 minutes0 minutesTotal Time30 minutesServings8 slicesCalories316kcalAuthorLeigh Anne Wilkes

Ingredients

French Toast

• 8 slices of thick sliced brioche or french bread
• 1 cup heavy cream
• 1 tsp vanilla
• 1 Tbsp granulated sugar
• 1 Tbsp lemon zest
• 1 tsp cinnamon
• pinch of salt
• 6 eggs

Walnut Crumble

• 1/2 cup brown sugar
• 1/2 cup walnuts chopped
• 1/2 cup old fashioned oats
• 3 Tbsp butter
• 1 tsp cinnamon

Instructions

• Combine french toast egg mixture and dip sliced bread into it, totally immersing bread and covering both sides. Remove and place on a baking sheet. Repeat with remaining slices. Allow bread to sit for 5-7 minutes.
• Cook on a medium heat griddle that has been sprayed with cooking spray until golden brown.

Walnut Crumble

• Combine all ingredients, using fingers to make sure butter is evenly distributed.
• Place on a parchment lined baking sheet and bake at 350 degress F for about 10 minutes. Stirring several times to prevent it from burning.
• Remove from oven when golden brown and allow to cool.
• Sprinkle over french toast and drizzle with maple syrup if desired.

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