Ice Cream Pie

If you love Oreos, you will love this treat. The easiest dessert you will ever make, no baking required! This was a hit at a dinner party we held a few weeks back and the best part about it – it was only 4 ingredients and took 5 minutes to prepare. You can get creative and try out other types of ice cream and cookies too (think mint, cookie dough, you name it).

Ice Cream Pie

1 box of Oreos
1 carton of Cookies and Cream Ice Cream
Hershey’s Chocolate Syrup
Whipped cream, as desired

Place 2 rows of the Oreos in a plastic bag and crush the cookies into crumbs. Once the cookies are in crumb-form, pour what is in the bag in the bottom of a pie dish and spread out evenly. Top with cookies and cream ice cream. Tip: I found it best to sit the ice cream out for about 10 minutes before using so it has softened and it easy to spread. Smooth the top of the ice cream out and drizzle chocolate syrup on top.

Freeze the pie for 6 hours. Remove and decorate the top with whipped cream and the remaining Oreos.

Serve and Enjoy!


Chicken Medley Soup

This time of year is my favorite. As the weather outside cools down and the air has a crisp chill to it, I cannot help but get creative in the kitchen with soup recipes. Fall provides the perfect soup weather, and I am excited to share a new recipe I recently threw together for a quick and healthy dinner. Enjoy!

Chicken Medley Soup

2 shredded chicken breasts
1 1/2 cups chicken broth
1 28oz can of diced tomatoes
1 15.25oz can of whole kernel corn
1 chopped zucchini
1 cup green beans
1/2 cup chopped carrot
1/2 cup chopped okra
1/2 cup chopped celery
1/2 tsp thyme
2 cups water

Salt and Pepper to taste

Season 2 chicken breasts with salt and pepper generously. Boil the chicken breasts in water for 35-40 minutes.

While the chicken is boiling, chop the zucchini, green beans, carrots, okra, and celery and place in a large soup pan. Add the can of tomatoes, with juice, and the can of corn, drained, to the pan. Once the chicken is finished boiling add 1 1/2 cups of the chicken broth from the chicken to the pan. Add 2 cups of water and 1/2 tsp of thyme to the pan.



Pull the boiled chicken a part to shred. Add the chicken to the pan. Pour in 2 cups of water and 1/2 tsp thyme. Stir.

Turn the stove on medium-high and bring the soup to a boil. Reduce heat to low and simmer for 30-40 minutes or until the veggies are softened. Season with salt and pepper to taste.


Serve and enjoy!