Easy Ice Cream Sandwiches

What You Need

2

cups vanilla ice cream, slightly softened

1

cup chopped PLANTERS COCKTAIL Peanuts, divided

30

 CHIPS AHOY! Cookies

Make It

MIX ice cream and 1/2 cup nuts in airtight container. Freeze 20 to 30 min. or until firm enough to hold its shape.
SPOON about 2 Tbsp. ice cream mixture onto flat side of each of 15 cookies; cover each with second cookie, top-side up, to make sandwich.
ROLL edges in remaining nuts. Freeze 2 hours or until firm.

Beer Can Chicken with Cola Barbeque Sauce

Ingredients

• Chicken:
• 1 (12-ounce) can beer
• 1 cup hickory wood chips
• 2 teaspoons kosher or sea salt
• 2 teaspoons brown sugar
• 2 teaspoons sweet paprika
• 1 teaspoon coarsely ground black pepper
• 1 (4-pound) whole chicken
• Cooking spray
• Sauce:
• 1/2 cup cola
• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon instant onion flakes
• 1/2 teaspoon instant minced garlic
• 1 1/2 teaspoons steak sauce (such as A-1)
• 1/2 teaspoon liquid smoke
• 1/4 teaspoon black pepper

Preparation

1. Open beer can; drink half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside.
2. To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat.
3. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
4. Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity.
5. Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed.
6. Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can.
7. To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken

Red Velvet Berry Cobbler with Cream Cheese Ice Cream

Ingredients

• 1 tablespoon cornstarch
• 1 1/4 cups sugar, divided
• 6 cups assorted fresh berries (We used 2 cups each blackberries, raspberries, and blueberries.)
• 1/2 cup butter, softened
• 2 large eggs
• 2 tablespoons red liquid food coloring
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 1/2 tablespoons unsweetened cocoa
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 1/2 teaspoons white vinegar
• 1/2 teaspoon baking soda

Preparation

1. 1. Preheat oven to 350°. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish.
2. 2. Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 3/4 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Stir in red food coloring and vanilla until blended.
3. 3. Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 2-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter over berry mixture.

   Cream Cheese Ice Cream:Ingredients

3 cups half-and-half

• 1 1/4 cups powdered sugar
• 2 egg yolks
• 1 (8-oz.) package cream cheese, cubed and softened
• 2 teaspoons vanilla bean paste or vanilla extract

Preparation

1. 1. Whisk together first 3 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat, and whisk in cream cheese and vanilla bean paste until cheese is melted. Cool completely (about 1 hour), stirring occasionally. Place plastic wrap directly on mixture (to prevent a film from forming), and chill 8 to 24 hours.
2. 2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Transfer ice cream to an airtight container. Freeze 4 hours before serving.

Note:
Total time does not include freezing

1. 4. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center of cake topping comes out clean. Cool on a wire rack 10 minutes.
2. Switch It Up
   Chocolate-Cherry Cobbler: Omit red food coloring. Substitute 6 cups pitted fresh cherries (about 2 1/2 to 3 lb.) for berries. Decrease flour to 1 cup, and increase unsweetened cocoa to 1/4 cup. Proceed with recipe as directed. For a Chocolate-Cherry Cobbler sundae, top scoops of Chocolate-Cherry Cobbler with vanilla ice cream, Hot Fudge Sauce, sweetened whipped cream, and fresh cherries (with stems).

Dessert Quesadilla

Ingredients

• Nonstick, nonflammable cooking spray
• 2 (10-inch) flour tortillas
• 2 tablespoons butter, melted
• 1 medium banana, thinly sliced
• 1/4 cup semisweet chocolate morsels
• 3 tablespoons firmly packed brown sugar, plus more for top
• 1/4 teaspoon ground cinnamon
• Vanilla ice cream, optional
• Caramel sauce, optional

Directions

Preheat the grill to medium-high heat. Spray the grill rack with cooking spray.

Brush 1 side of a tortilla with some melted butter. Place the tortilla on the grill, buttered-side down. Arrange the banana slices on the tortilla and top evenly with the chocolate morsels. Sprinkle with the brown sugar and cinnamon. Place the remaining tortilla on top to cover the bananas. Brush with more butter and sprinkle some brown sugar on top. Grill until the chocolate is melted and the bananas are soft, 3 to 4 minutes per side. Cut into wedges and serve with ice cream and caramel sauce, if desired

Cherry Cola Brownies

Brownie

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

1/4

cup cherry cola carbonated beverage

1/4

cup vegetable oil

1

egg

Frosting

1/3

cup butter or margarine, softened

2

tablespoons unsweetened cocoa

2 2/3

cups powdered sugar

1/4

cup cherry cola carbonated beverage

16 maraschino cherries, if desired

 

1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with cooking spray or shortening.

2 In medium bowl, stir brownie mix, pouch of chocolate syrup, 1/4 cup cherry cola, oil and egg until well blended. Spread in pan. Bake 38 to 40 minutes (8-inch square pan), 34 to 37 minutes (9-inch square pan) or until toothpick inserted 2 inches from sides of pan comes out almost clean. Cool completely, about 1 1/2 hours.

3 In large bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Spread evenly over brownies. For brownies, cut into 4 rows by 4 rows. Garnish each with cherry.

maraschino cherries, if desired

Chicken Cordon Bleu Sandwich

4 chicken cutlets (1/4 inch thick; 3/4 to 1 pound total)

1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

4 slices Black Forest ham

8 slices smoked mozzarella

1 baguette

3 tablespoons unsalted butter, softened

3 tablespoons dijon mustard

1 bunch watercress or arugula, tough stems removed

Directions

Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.

Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil.

Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves.

Pappardelle with Snap Peas

Ingredients

• Kosher salt
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons unsalted butter
• 1 bunch scallions, cut into 1/2-inch pieces
• 1/2 pound sugar snap peas, roughly chopped
• 1 jalapeno pepper, seeded and minced
• 1 cup roughly chopped fresh parsley
• 1 bunch fresh chives, thinly sliced
• 1/2 pound dry pappardelle pasta
• 3/4 cup crumbled ricotta salata or grated pecorino cheese

Directions

Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet.

Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables.

Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese.