Let’s share!

As a post script to my last post, I’m sharing with you some of my favorite recipes. May I suggest you read, copy if you’d like, but then you post a recipe on your blog that others might like. Maybe it’s your signature dish, maybe not. 🙂 Celeste already started the trend with a very yummy sounding cake.

Here goes. This post will be long. I’m sure the spacing will be all messed up, so I apologize in advance. Also, just a note, the ice cream sandwiches are kind of a big undertaking, especially the first time. I do not consider this a “naptime recipe,” meaning, I would not try to start and complete it within 90 minutes.


1 lb ground beef

1 small can mushroom pieces

1/2 onion, chopped

1 can diced tomatoes

1 8 oz can tomato sauce

1 tsp minced garlic

1 envelope spaghetti seasoning



garlic salt

1/2 tsp all spice

Dash of sugar

1 Tbsp Italian seasonings or spices

(additional veggies-finely chopped or pureed-optional)

*Brown hamburger and drain. Add chopped onions and cook until transparent.

*Add all other ingredients (salt, pepper and garlic salt to taste) and bring to a boil. Lower heat and simmer for 10 minutes. Keep hot until spaghetti noodles are ready.

Jen’s note: Sometimes, if I have my act together, I’ll pull a Jessica Seinfeld and sneak in some veggies. It can change the taste a bit, though, so I don’t do it all the time.


*This part of the recipe can be done in advance.

1/2 cup butter, cubed

4 squares (1 oz each) of semisweet chocolate

2 eggs

1 cup sugar

1 tsp vanilla extract

3/4 cup all-purpose flour

1/4 tsp salt

*In a microwave-safe bowl or saucepan, melt butter and chocolate; stir until smooth. Cool slightly. In a large mixing bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine flour and salt; gradually add to choco mixture.

*Pour into a parchment paper-lined 15 in x 10 in x 1 in baking pan. (Jen’s note–I don’t have this, so I just use the largest one I do have. A smaller pan makes the brownie thicker, but not as many sandwiches.) Bake at 400 for 10-12 minutes or until center is set (do not overbake). Cool completely on a wire rack. Invert brownie onto a work surface and remove parchment paper.


4 cups of Snickers ice cream (I’ve used mocha, Heath, cookies ‘n cream–they’re all good.)

1 bottle of magic-shell, any kind

*Prepare, bake and cool brownies. Cut brownie in half widthwise. Spread ice cream over one brownie half. Turn over remaining brownie half; place over ice cream. Cover and freeze for 2 hours or until firm.

*Cut into bars, squares or triangles. Drizzle with Magic shell. Let stand for 1-2 minutes or until topping is set. Wrap individualy in plastic wrap. Freeze until serving.

Jen’s notes: There is a learning curve on this. Working with ice cream can be tricky. I found that buying the ice cream that comes in a cube and cutting it into squares to place on the brownie is very helpful. If things start to melt, just put it all in the freezer for a couple minutes so you can work on it again. I also found that using a large bread knife and “sawing” through the large frozen brownie/ice cream sandwich is the best way to get little sandwiches.



I found my recipe at this site. I read several of the comments and suggestions, and incorporate many of them. I use white or yellow cake mix, and I add a lot of oatmeal. I also use a little less water. I change it a little every time, but it is easy and yummy. The hardest part is peeling and cutting the apples. (Granny Smith are best.)