Just a few more food-focused tidbits from this past weekend….enjoy!
*Thursday morning, friend Nandrea was putting together this gorgeous antipasti as we were slothing around watching the Thanksgiving parade.
- Hard boiled eggs
- Fresh mozzarella
- Roasted Red peppers
- Italian tuna in oil, drizzled with red wine vinegar
- Artichoke hearts
*Saturday night, I got to relax with my oldest friends from High School – with the exception of one friend who couldn’t make it 😦
….and one of these
Greek Pizza from Spukies.
A few glasses of wine, a slice of pizza and hours of girl talk; this is our recipe for sanity.
*I made a simple holiday ice cream sandwich for a dessert Wednesday and Sunday nights; so easy and festive!
Holiday Ice Cream Sandwiches
- 1 box Gingerbread Graham Crackers (love!)
- 1 container Eggnog Ice Cream
- 2 Skor Bars, bits (I used my food processor to grind mine)
Line a cookie sheet with a piece of parchment or wax paper. Leave ice cream out, until it’s at a spoonable consistency (about 20 minutes). While the ice-cream is thawing, carefully break graham crackers in half; so that you have two neat piles for tops and bottoms (immediately eat all broken ones). Pour Skor bits into a wide, shallow bowl. You’re ready to assemble.
Spread about 2tbs worth of ice cream on one graham cracker, firmly press another cracker on top, so that the ice cream goes to the edge (you can see I was a bit “rustic” here; but you use a piping bag or some patience to make yours look nice). Roll the four sides of each sandwich into the Skor bar bits and place on the cookie sheet. You should work pretty quickly to keep everything from melting together. Once tray is full, place in freezer until set-up; about an hour. Makes 12 sandwiches