Saturday, May 3, 2008

Ice Cream Dream Dessert


1/2 Gallon Vanilla Ice Cream
1/2 Gallon Raspberry Sherbet
1/2 Gallon Pineapple Sherbet
2 Pkg's Frozen Raspberries
6 Banana's Sliced
1 1/2 to 2 cans pineapple tidbits

Soften the ice cream and sherbet and stir together, then add the frozen raspberries, pineapple tidbits and banana slices. Stir together and freeze mixture at least over night. Serve in cups with pirouette cookies. Sorry guys there is no clean way about this!


Cade and Carrian said...

We loooooooooove this. The whole thing is gone!

heidi loves recipies said...

wanted to send this to you! if you wanted to post this to your recipie blog.

Spaghetti with Tomatoes & Shrimp

View Nutrition Facts

8 ounces dried whole wheat or 50 percent whole wheat spaghetti
1 tablespoon olive oil
12 ounces medium shrimp, peeled and deveined
3 cloves garlic, minced
2 14-1/2-ounce cans no-salt-added whole tomatoes with juice, coarsely chopped
3 tablespoons tomato paste
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon drained capers
1/4 teaspoon red pepper flakes
Chopped fresh basil (optional)

In a medium saucepan cook pasta according to package directions. Drain.

Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the shrimp and garlic and cook until the shrimp are opaque throughout, about 4 minutes. Transfer the shrimp mixture to a bowl and set aside.

Add the tomatoes, tomato paste, basil, oregano, capers, and red pepper flakes to the large pan. Bring to a simmer and cook 10 minutes, uncovered, stirring occasionally. Return the shrimp mixture to the pan and cook until heated through, about 2 minutes.