Ice Cream Sandwich Cake

This cake looks richer than it actually tasted. It was very good and perfect for a Fourth of July celebration. It requires no baking, one of those semi-homemade tricks, which is a major plus for the summertime. It went together fast, the ingredients are simple, and when it was all done it had a certain "wow" factor about it. I impressed people with something that required absolutely no effort. You could really use any sort of sauces that you want and fill it with any type of candy. This is how I made it this time, but I'm sure I will try it other ways too.

Ice Cream Sandwich Cake

about 20 ice cream sandwiches

1 20oz container Cool Whip

1/2 jar caramel topping

chocolate sauce

2 Butterfinger Bars-crushed

Layer the bottom of a 9x13 baking dish with 10 ice cream sandwiches and cut any to fit. Layer about 1/2 jar of caramel sauce over the sandwiches. Layer 1/2 the container of Cool Whip. Sprinkle one crushed Butterfinger on the Cool Whip. Layer more ice cream sandwiches to fit. Cover them with the chocolate sauce. Layer the rest of the Cool Whip. Top with the other crushed Butterfinger Bar. You can top with additional sauce if you would like. Cover and freeze until firm.

Raspberry Breakfast Granola Bake

When I first read this recipe it was pictureless and I wasn't sure how it was going to turn out. I thought it was a great recipe. Everything bakes together to make a solid and chewy dish. It's not too sweet because you can top it with maple syrup or honey. I served it plain and received rave reviews at a big picnic breakfast on the 4th of July. It went together in a cinch. It would also be good with bluberries or a mix of berries.

Raspberry Granola Breakfast Bake

1 egg

1/4 c sugar

1 1/2 c milk

1 Tbls melted butter

1 c fresh raspberries (or frozen, thawed)

3 c granola

maple syrup or honey for topping

Preheat oven to 350F and spray a 9-inch pie plate with nonstick spray.

Beat egg, sugar, milk, and melted butter. Stir in the raspberries and granola. Pour into dish and bake for 45-60 min until set (Mine took about 50 min).

Serve slightly warm topped with honey or maple syrup.

Cherry Oatmeal Cookies

Another great winner of a cookie recipe. These are ultra chewy, which I LOVE! The honey adds such a great flavor. I didn't have any regular honey, but I had honey with orange oil in it. It the gave the cookies the yummiest orange flavor. I'm sure they would be great with regular honey as well, because that is what the recipe calls for. Make these cookies...they are sooo good.

Cherry Oatmeal Cookies

from marthastewart.com

1 1/4 c flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/4 tsp nutmeg

1/2 tsp salt

1 c softened butter

1 c light brown sugar

1/4 c honey

2 eggs

1 1/2 tsp vanilla

3c old fashioned oats

1 c dried cherries (I'm sure rasins, craisins, dried blueberries, etc. would be great alternatives)

(I also added 3/4c white chocolate chunks because I had some leftover)

Preheat oven to 350F.

Line a baking sheet with parchment paper.

In a small bowl, whisk flour, cinnamon, baking soda, nutmeg, and salt. Set aside.

In a large bow, cream butter, honey, and brown sugar until fluffy.

Add the eggs and vanilla and combine.

Gradually add the flour mixture. Stir in oats and cherries. (and any other add-ins that you choose)

Drop 1 tablespoon of dough at at time, 2 inches apart, on baking sheet. Bake 9-11 min. Cool on wire racks.