Julie's Eats & Treats

Cookies N Cream Ice Cream

Julie Evink — Wed, 19 Jun 2013 12:00:00 +0000

On Monday I told you about my love affair with my KitchenAid Mixer Ice Cream Attachment and how I would probably cheat on my hubby for this amazing Nutter Butter Ice Cream.

This saga continues.

Today we are going to look into the love affair with this Cookies & Cream Ice Cream.

It’s pretty simple. It’s easy, it’s yummy, it’s calling Julie’s name. Once again Julie’s hips are getting larger. Tell me it’s ok though ok?

Did you catch onto my ice cream theme this week yet? It’s in celebration of June being National Dairy Month. I thought it would be a fun time to celebrate with a few different Ice Cream recipes plus it’s my birthday month so calories don’t count right? Yup that’s what I thought.

Since calories don’t count and KitchenAid makes it so easy to make ice cream I figured I’d go all out and make several ice cream recipes for you! You see, this KitchenAid ice cream attachment…it’s kind of a love hate relationship. Love that it’s so easy, slightly hate that it’s so dang easy. I have no excuse anymore. For example, “Oh it’s going to take hours to make”, or “Oh it’s so noisy to make ice cream”. Nope none of that anymore.

Instead it’s like oh it’s 9:00 pm at night and I’ve been craving some ice cream. Wait, I can fix that and it will be amazing.

Like this Cookies & Cream recipes. The ice cream is so smooth and delicious plus you throw in some Oreo pieces and well it’s simple but slightly life changing.

Wonder what ice cream recipe I get to share with you Friday? Stay tuned!

Cookies N Cream Ice Cream

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients

2 cups of heavy cream
1 cup of half and half
3/4 cups of sugar
1 teaspoon vanilla extract
1 c. Oreos, coarsely chopped

Instructions

In a large mixing bowl combine, heavy cream, half and half, sugar and vanilla extract. Mix until well combined.
Pour into ice cream maker and prepare according to according to directions.
When ice cream is about half done add peanut butter by the spoonful.
In the last few minutes mix in the cookies or add these at the end by hand.

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Nutter Butter Ice Cream & $100 Amazon Giftcard Giveaway

Julie Evink — Mon, 17 Jun 2013 12:00:00 +0000

I’m in love. I might even cheat on my hubby. It’s called Nutter Butter Ice Cream. Oh how I love thee. Creamy, Peanut Buttery, Smooth, Amazing.

Sinfully Delicious.

The wonderful people at KitchenAid sent me a Ice Cream Attachment for my beloved KitchenAid Stand Mixer to review and I fell in love. You see, before this I had one of those big old ice cream makers where you had to have ice and salt and it was a mess. Henceforth why I used it a whopping ONE time in 2 1/2 years. To much work. I had been drooling and coveting this little Ice Cream Attachment for a while and I might have even snuck it into my dreams that’s how bad I wanted it. And then I was blessed. Although my hips might disagree with that.

Let’s just say that in the three weeks we have had this beauty there have been three batches of ice cream made. My hubby BEGS for it and it’s so easy to make I agree. It’s easier that cookies peeps!

The bowl has a liquid built right in for you so no hassle with those messy ice cubes. You just need to make sure that bowl is frozen when you go to make the ice cream. Oh no you think I plan ahead? Heck no. I just keep that baby in the freezer all the time. You never know when you might NEED it. Yes NEED. Sometimes life is like that.

So then I just prepare my ice cream ingredients according to the recipe and then grab my bowl right out of the freezer and pop it into the base of my KitchenAid stand mixer. Attach the paddle, turn it on and pour in the ingredients. Ok, did you read that? Attach the paddle FIRST, then turn it on, and then pour in the ingredients. Now if you don’t do it like this you will have a mess. Not that I, of course, had that happen. Just trust me on this.

So then just let it stir for about 15 minutes or until you hear it clicking, take it out and it’s at a soft serve stage. The hubs loves this and eats it like this, but you can also stick in the freezer and let it set up a bit more. Whatever floats your boat!

Now I know you want to run out and buy that attachment right? Of course you do! It’s summer, you are dieing from the heat and ice cream obviously fixes all your problems in the world. Duh.

Lucky for you I teamed up with some other fabulous bloggers and it’s your lucky day! You can enter to win $100 Amazon Cash to put towards that new ice cream maker! Sweet. Right? Oh yes, very sweet. No pun intended. Well maybe it was intended. So hurry and enter this marvelous giveaway so your hips can match mine!

PLUS Shanna from Pineapple & Coconut was gracious enough to throw in a copy of “The Perfect Scoop” so you are all set to make ice cream with a ton of different recipes! So sweet of her!

Make sure you don’t miss any of the fun stuff Julie’s Eats & Treats is up too!

Nutter Butter Ice Cream & $100 Amazon Giftcard Giveaway

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients

2 cups of heavy cream
1 cup of half and half
3/4 cups of sugar
1 teaspoon vanilla extract
1/3 cup of peanut butter (creamy or smooth)
1 c. Nutter Butter Cookies, coarsely chopped

Instructions

In a large mixing bowl combine, heavy cream, half and half, sugar and vanilla extract. Mix until well combined.
Pour into ice cream maker and prepare according to according to directions.
When ice cream is about half done add peanut butter by the spoonful.
In the last few minutes mix in the cookies or add these at the end by hand.

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*KitchenAid did give me a Ice Cream Attachment Bowl for review. All opinions expressed are strictly my own!

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Ice Cream Birthday Cake Cupcakes

Julie Evink — Fri, 14 Jun 2013 12:00:00 +0000

Today I’m getting together with a few other fabulous ladies to celebrate Meghan’s birthday from The Tasty Fork! I’m bringing these yummy Ice Cream Birthday Cupcakes just for her! So head on over to Meghan’s page and give her some birthday love from the wonderful readers of Julie’s Eats & Treats!

Miss K turned one a few weeks back and this is what we served for her special treat at the birthday party. Well she actually got a smash cake, which she devoured. Have I told you about my daughter and sweets? I don’t think so. This girl LOVES them.

She will literally see a cupcake for dessert and go into full tizy mode. Miss K grabs the front of her highchair and shakes it trying to get to the cupcake while screaming in excitement. Adorable.

This is pretty much how I act when I see a cupcake. Not so adorable though. I grown woman freaking out at the sight of sugar. Uh yup. Not so much cuteness. A baby girl doing this though is pure cuteness.

Enjoy it while you can Miss K because at some point Mama won’t think it’s so cute and neither will my blog readers!

If you are looking for a fun and easy twist on ice cream and cake for a party this is it! I loved that I didn’t have to fight with the rock hard ice cream which in return I end up flinging across the kitchen because it always all of a sudden FLIES out of my ice cream pail.

Any one else? Mmmmm K I know this happens to you.

Then you top it with whip cream and sprinkles and we all know you love sprinkles because, well, they just make you happy right? I know Meghan would love those on her birthday, but if I sent them that would be a mess so here’s to you Meghan and a virtual cupcake for you!

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Ice Cream Birthday Cake Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 36

Serving Size: 1

Ingredients

1 box (18.25 oz) Strawberry Cake Mix + ingredients to prepare cake mix
2 c. strawberry ice cream
2 c. vanilla ice cream
Redi Whip
Sprinkles

Instructions

Prepare cake mix according to package directions.
Place muffin liners in 36 muffin cups. Fill each cup with about a tablespoon of cake batter. Bake according to directions. Remove from oven and let cool.
Measure our your strawberry and vanilla ice cream. Place into a small mixing bowl and let thaw until you can combine them. Mix until well combined. Place enough ice cream in each muffin cup so that it's full. Place muffin cups in freezer and freeze until firm. I left mine overnight.
When ready to serve remove from freezer and take the liners off the ice cream cupcakes. Set on plate and top with Redi Whip and sprinkles.

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Thursday JEMs 6/13/13

Julie Evink — Thu, 13 Jun 2013 12:00:00 +0000

Anotther week has come and went and here we are planning meals for the next week! This week we are making our first trip up to the cabin and I’m super excited to read a book and relax! Let’s hope I can relax a little at least. The hubs and I were discussing our summer plans and realized we are busy all the way through July pretty much. Exciting but also slightly depressing. Anyone else feel like that?

Monday

Tuesday

Wednesday

Thursday

Friday

Treat

Saturday

Lunch

Supper

Sunday

Breakfast

Supper

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Creamy Vodka Meatball Pasta

Julie Evink — Wed, 12 Jun 2013 10:00:00 +0000

Mmmm doesn’t Creamy Vodka Meatball Pasta just remind you of being in some fancy restaurant, sipping a glass of wine, staring into your significant others eyes dreamily while music plays softly in the background.

News flash. This did not happen when I was enjoying this lovely dish.

It was more like “Ma, Ma” , sippy cup hits the floor, “Uh Oh”, “Dada”, etc.

It was not the romantic meal I had envisioned, but that’s ok right? At least I was able to enjoy a home cooked meal surrounded by my family.

Who’s kidding me? I’d LOVE to go out on a date night sometime here, but let’s get real. It doesn’t happen unless scheduled and let’s just say I haven’t scheduled one lately. Like in the last 4-5 months since we bought the “house”. Yup the thing that sucks the time right out of every moment of free time. Good thing I love that house. I really do. I think you truly appreciate things a lot more when you have to wait for them. Don’t get me wrong I didn’t enjoy waiting to be able to find a larger house that we could afford, but it was worth it!

So if you’d like to pretend you are out on a date night with the special person in your life this recipe is just for you!

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Creamy Vodka Meatball Pasta

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 8

Ingredients

1 package (2.5 lbs) frozen meatballs, thawed
2 Tbsp olive oil
2 cloves garlic, minced
2 tsp dried onion flakes
1 jar Vodka pasta sauce
1/4 tsp dried oregano
16 oz ziti pasta, cooked according to directions on package
2 c. Mozzarella cheese
1/2 c. Parmesan cheese

Instructions

Preheat oven to 350 degrees. Spray 9x13 glass pan with non stick spray and set aside.
In a large skillet heat the olive oil over medium heat. Add the garlic and onion and saute over medium-low heat for about two minutes
Add pasta sauce and oregano to skillet and mix. Heat until hot, about 5 minutes.
Stir meatballs into the pasta sauce.
Add the meatballs to your sauce. Bring pasta and meatballs to a simmer and let simmer for 5 minutes or until heated through.
Mix together cooked pasta and meatballs together in a large bowl. Add Mozzarella cheese and stir well. Transfer to the prepared 9x13 in glass baking dish. Sprinkle with Parmesan.
Bake for 20-25 minutes or until heated through and bubbling.

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Lemon Cool Whip Cookies & Albion Fit Giveaway

Julie Evink — Mon, 10 Jun 2013 10:00:00 +0000

Thanks to this wonderful sponsorship from Albion Fit I felt the urge to make a treat, Lemon Cool Whip Cookies, that was “Healthified”. Notice the equations. I don’t think cookies every truly become healthy but this one is lightened up a bit, plus it’s light and airy, yet cake like in texture. Let’s just say my hubby who swears he doesn’t like lemon devoured these. He went as far as to have a few the next morning on his way out the door.

He doesn’t eat breakfast. So this is saying a lot! I love how they were light, fluffy, yet chewy and just melt in your mouth. Don’t worry I was hesitant when I saw Cool Whip listed on the ingredients, but Jen over at Yummy. Healthy. Easy made them and she pretty much rocks so I gave them a try!

Now onto that giveaway…

Albion Fit is a women’s fitness and swimwear company and they also have work out clothing. Let’s just say every this is the bomb diggity there. Seriously I’ve been drooling over it since it came out. It’s so cute and feminine.

Have you seen their swimsuits? To die for. They are cute, with out being to cutesy, and flattering. We are talking about fun ruffles and rouching in all the right places. I don’t know about you but I need a few of those ruffles and rouching in the right place…

Then they have their amazing work out clothing. They gave me a Go Long Crew in the Pool color. It has thumb holes! I love, adore, kind of want to marry it due to the thumb holes.

Don’t you love that top? The color is totally the “in” thing right now. And I’m totally in all the time. *Note of Sarcasm* Well now I am thank to Albion Fit!

If you want to enter to win one of those awesome Go Long Crews in the color of your choice just use the form below!

Now I know you are all dying to buy a swimsuit for the summer or some new exercise clothes and I have a deal for you! For $15 off any $50 or more AlbionFit.com purchase, use the code julieseats15 upon checkout. The code is valid through 6/15/2013 so don’t wait!

Lemon Cool Whip Cookies

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yield: 36 cookies

Serving Size: 1 cookie

Ingredients

1 box (18.25 oz) Pillsbury Lemon Cake Mix
1 (8 oz) container Cool Whip, Lite
2 eggs
1/2 c. powdered sugar

Instructions

In a mixing bowl combine Cool Whip and eggs. Mix well. Add in cake mix and mix until combined.
Refrigerate cookie dough for 1/2 hour.
Preheat oven to 350 degrees.
Remove dough from fridge. Using a cookie scoop make cookies, rolling in powdered sugar and placing on a cookie sheet lined with a Silpat or parchment paper. Bake for 9-11 minutes.
Cool for 2 minutes on pan and then remove to wire rack. Store in refrigerator.

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Red, White & Blue Salad

Julie Evink — Fri, 07 Jun 2013 11:00:00 +0000

I just LOVE this time of year when all the Red, White & Blue posts are coming out of the woodwork like this Red, White & Blue Jello Salad. It makes me so proud to be an American. Corny kind of right?

Well that’s how I roll. A bit corny.

Maybe I just really like themed food. It makes it easier for me to decided each week what to try and make for you guys! I figured this one would be a hit because I know when I saw this pretty salad I got all excited. Yes. Food does that to me.

This salad is a bit of time consuming thing. Don’t worry it’s not hard by any means. It just takes a little bit of time and patience. I promise you when you walk into your 4th of July party with this beauty and the ooo’s and ahhh’s come out it will be totally worth it. Just plan a few days ahead of time so it has enough to set.

Plus it’s totally yummy! There are blueberries and strawberries hidden right inside this gem!

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Red, White & Blue Jello Salad

Yield: 12

Ingredients

2 - 3 oz packages of blue jello
4 c. boiling water, divided
4 1/2 c. cold water, divided
1 c. fresh blueberries
1 envelope unflavored gelatin
1 c. milk
2/3 c. sugar
2 c. sour cream
1 tsp vanilla
2 - 3 oz packages of strawberry jello
1 c. fresh strawberries, chopped
8 oz cool whip, room temperature

Instructions

In a bowl dissolve strawberry jello in 2 c. boiling water. Then stir in 2 c. of cold water. Add strawberries. Refrigerate until firm, which is about 2-3 hours. Make sure it is firm before next layer.
Put 1/2 c. cold water in saucepan. Sprinkle unflavored gelatin over water. Let stand for 1 minute. Add milk and sugar, cook and stir over medium heat until gelatin and sugar are completely dissolved. Cool this mixture to room temperature then whisk in vanilla and sour cream. Pour over strawberry jello and refrigerate until firm, about 2 hours.
Dissolve blue jello and 2 c. of boiling water in a medium bowl. Stir in 2 c. cold water and add blueberries. Spoon this mixture over white layer in trifle bowl. Chill until set about 4 hours.
Top with Cool Whip, blueberries and strawberries.

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Thursday JEMs 6/6/13

Julie Evink — Thu, 06 Jun 2013 12:00:00 +0000

I’m already looking forward to next week as it says it will get above 70 degrees in Minnesota for several days! You make think I’m crazy for including a Roast on the menu for this week but I still love to use my Crock Pot in the summer. It doesn’t heat up the house when it is hot out and I’m never going to turn down coming home to a meal that is already done!

Monday

Tuesday

Wednesday

Slow Cooker Chicken Ranch Pasta {New Post}

Thursday

Friday

Treat

Saturday

Lunch

Supper

Sunday

Breakfast

Supper

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Zesty Italian Salad

Julie Evink — Wed, 05 Jun 2013 10:00:00 +0000

I made a lovely little salad for you today called Zesty Italian Salad.

Thoughtful aren’t I?

You know what’s so great about it? It really looks all fancy and super, but it doesn’t take long. That’s how I roll. Your Welcome.

Summer is upon us, at least according to the calendar it is, once again I’m going to complain and say it’s really not warm enough. I’m sure these words are going to bite me in the rear at some point this summer when it’s 100 degrees and humid out. But seriously. Can we get over 70 degrees for a few days in a row minus the rain? Not asking for much. Really.

So since summer upon us that means grilling season is in full swing. I LOVE grilling season. Ask me why… please pretty please? Ok I’ll tell you. It means my hubby makes food sometimes now! I don’t grill. Well I can, but I refuse. It’s his job. That’s my theory. He does seem to enjoy it so I just let him go with it. As long as I give him the meat all prepared and ready to go he’s a gem and makes it for me. I think he just secretly likes to stand outside and drink beer and feel manly. Whatever works peeps!

This Zesty Italian Salad is FULL of yummy things like tortellini, black olives, pepperoni, Parmesan cheese, etc. I made it for Miss Ks first birthday party and it was a hit. In fact my little bro-in-law may have turned up his nose at first, tried it and then raved several times. I love cooking for that kid. Tons of compliments. He’s welcome at my table anytime!

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Zesty Italian Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 1 c.

Serving Size: 12

Ingredients

3.8 oz can black olives sliced
1 c. artichokes, chopped
19 oz frozen tortellini
2 c. pasta
1/2 c. mini pepperonis
1/2 c. grated Paremsan
1 c. Kraft Zesty Italian Dressing Fat Free

Instructions

Prepare tortellini and pasta according to package directions, drain and rinse in cold water. Put into large bowl.
Mix pasta with black olives, artichokes, pepperoni and Parmesan cheese. Pour dressing over pasta mixture and mix well. Store in refrigerator. If the pasta soaks up the dressing before serving just add a little more.

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Chicken Parmesan Grilled Burritos

Julie Evink — Mon, 03 Jun 2013 10:00:00 +0000

How many of you out there are always on the look out for super easy and simple ideas for lunch? I know I am. I mean I love Mac & Cheese but you can only eat so much of it before your family rebels and starts rolling their eyes when you make it right?

So one day I was dreaming up of a new meal for Saturday lunch because really that’s about the only lunch I make all week and maybe Sunday. Otherwise the hubs gets leftovers or sandwiches packed in his cooler! Good thing he never seems to mind or he’s just to smart to complain.

That dreaming lead me to these yummy Chicken Parmesan Grilled Burritos. It’s a simple way to switch up burritos how can you go wrong? Throw a few ingredients together and you have a fun lunch idea for your family. The hubs gobbled them right up and was smiling at the end so success it was!

What other ideas do you have for lunches? I’m always in need of inspiration!

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Chicken Parmesan Grilled Burritos

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4

Serving Size: 1 burrito

Ingredients

4 burrito shells
6 oz. grilled chicken
1 c. spaghetti sauce
1/2 Italian seasoning
1/2 tsp garlic powder
1 c. shredded mozzarella cheese

Instructions

Warm burrito shells in microwave 30 seconds or until easy to fold.
Mix together spaghetti sauce, Italian seasoning and garlic powder in small bowl.
Top burrito with 1/4 of the chicken, 1/4 c. spaghetti sauce mixture and 1/4 c. cheese.
Take and fold two of the burrito sides (Two parallel sides!) in towards each other and then roll up from the opposite end.
Frill on pannini maker or on stove in pan until both sides are golden brown.

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