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Featured Recipe
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25-1 Spring Issue
Entertaining the Bakersfield Way by Miles Johnson
Kelly’s Chicken Meatballs have everything a staple of a good Dinner Party should have: Flavor, and tons of it; ease of preparation, flexibility and, dare we say a slightly healthier approach to its red-meat counterpart. This dish can be prepared a day or two in advance and served as an entrée or appetizer. Who could ask for anything more? The recipe, of course...
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Food & Wine Recipes Desserts Peanut Butter Cookie Ice Cream Sandwiches
Food & Wine Recipes Desserts Peanut Butter Cookie Ice Cream Sandwiches
Peanut Butter Cookie Ice Cream Sandwiches
Description
27-3 Dream Homes Issue
Entertaining the Bakersfield Way
A movie night snack you can prepare in advance, so you don’t have to miss any of the movie. Even so, schedule an “intermission” to give people a chance to refill on goodies or take a bathroom break.
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter
- 1/4 cup shortening
- 1/4 cup butter
- 1 egg
- 1 1/4 cups flour
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- Half-gallon of ice cream
- 6 oz. semi-sweet chocolate chips
- 2 tbsp. shortening
Methods/steps
- Heat oven to 375 degrees; mix all ingredients.
- Shape dough into 1 1/4 inch balls.
- Place three inches apart on cookie sheet and flatten into a crisscross with a floured fork.
- Bake until light brown, usually nine to eleven minutes. Remove cookies from cookie sheet and cool.
- For each sandwich, place a big tablespoon of your favorite ice cream between two cookies and press gently. Freeze until firm on a cookie sheet.
- Melt 6 oz. semi-sweet chocolate chips with two tablespoons shortening. Stir occasionally.
- Let stand 2 minutes and then dip half of each sandwich into chocolate.
- Place back onto pan and freeze until firm.
- Store sealed in plastic wrap or baggies.