Thursday, January 3, 2013

Holiday Food Flashback

As I am sure is the case with many of you, I have just started in on the prerequisite New Year cleanse. Coming up for us over the next week or two are a lot of healthy soups, water and salads. But that doesn’t mean I can’t look back at and reminisce about some of the amazing meals we had over the holiday season, right :) Just consider this preparation for your next big get-together! Bookmark this one for later if you can’t risk the temptation.

Beyond the to-die-for local Italian cuisine we had after Christmas while up north, we also had a boatload of tasty dishes before we even left Atlanta, and they were all made at home from scratch. My uncle and his girlfriend, visiting us from New Mexico for the Christmas holiday before we went up north, granted my birthday dinner wish of enchiladas and whipped up chicken enchiladas with a homemade green chile sauce with ingredients they brought with them from their home. I was in heaven. I don't have the recipe but this one from Tyler Florence is similar and sounds good. Thank you, Tim and Adrienne! 

We also tried out the famed Burgundy Mushrooms and Creamy Rosemary Potatoes from Mrs. Ree Drummond herself for our big Christmas Eve dinner. Y’all. Make these dishes at your next formal meal. They are so worth it. I dreamt that night not of sugarplums, but of mushrooms dancing over my head. Bonus: both are also really good as leftovers, so the huge portions will pay off.

For my birthday dessert, my mom surprised us all with an ice cream cake with big wow factor that couldn’t be easier to put together. Our family doesn’t really do the whole “birthday cake” thing, preferring alternate treats to finish out our special days. Pies, tortes, flan and even banana enchiladas have been on the menu in the past for us. This ice cream cake, just like those, doesn’t disappoint.

Tip: This recipe would make a great kid’s birthday party treat since it makes a lot of small servings without the prep, mess and cost of traditional ice cream and birthday cake. 

Thanks to my mom and family for all of the wonderful meals! And now, I will fast. Ha! Happy cooking, everyone.

Ice Cream Sandwich Layer Cake 
Recipe courtesy of my Mom :)

Two boxes of mini ice cream sandwiches
One 8 oz. container of whipped topping (such as Cool-Whip)
One cup of finely chopped candy bar of your choice (Heath Bars would be excellent!)
Chocolate sauce

Arrange one box of the ice cream sandwiches in the bottom of a greased 9x13 pan. Top with half of the container of whipped topping, spreading to cover the sandwiches. Sprinkle 1/2 cup of chopped candy bars over the top. Repeat with second box of sandwiches, remaining whipped topping and candy bars, and drizzle with chocolate sauce to finish. Place dish in freezer for at least 2-3 hours or until firm. Slice into squares and serve. Serves 12-15, or more with smaller slices.

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2 comments:

Adrienne said...

I am now going to think about those mushrooms for the rest of the day, they were so good. I'm trying very hard to introduce things like water and greens back in to my mix as well!

Glad you enjoyed the enchiladas! I'll send you the recipe.

Katherine Malone said...

Adrienne - those mushrooms were totally to die for, weren't they?? :)