Easy Ice Cream Dessert

3 quarts ice cream (favorite varieties are cookies and cream OR chocolate and peanut butter)

40+ Oreo cookies (3 sleeves, or one box plus some more) (OR Nutter Butters!)

5 Tbs melted butter

12 oz. jar hot fudge sauce

optional: melted peanut butter!

Mash up all the Oreos, then measure three cups of crumbs into a bowl and stir in melted butter until the crumbs are evenly moistened.  Press the crumbs into the bottom of a 9 x 13 pan (make sure it's a LARGE 9 x 13 pan, not a "not quite that size" pan) and place in the freezer for 20-30 minutes.  While it's setting, take the ice cream out of the freezer so it will soften and be easier to handle.  

After 20 minutes, scoop half the ice cream into the pan and spread around evenly.  It doesn't have to be pretty!  Warm the hot fudge sauce (don't let it get hot, just gooey) and spread around in an even layer (you can add softened peanut butter to this layer, too, if desired!).  Sprinkle about 3/4 c of the Oreo crumbs over the fudge, then scoop the rest of the ice cream on top and spread.  Top with the remaining Oreo crumbs, cover with aluminum foil or plastic wrap, and put everything back into the freezer to set.

If it's had time to hard-set before serving (this will keep in the freezer for up to two months), you might want to take it out 20 minutes before serving so it's easier to cut and serve.  

From Mel's Kitchen Cafe

Cilantro Lime Chicken

1 lb boneless, skinless chicken breasts

1 c orange juice

1 c chicken broth

juice of 2 fresh limes

2 tsp minced garlic

1/2 c chopped cilantro leaves

1 can black beans, rinsed and drained

2 c frozen corn

1 Tbs cumin

Serve with: rice, guacamole, sour cream, chips, etc.

Add all ingredients to a gallon sized freezer bag or container for instant pot

Make it now: in an instant pot, cook for 9 minutes on high, then allow 10 minutes for pressure to release naturally; in crock pot (fresh or frozen and then thawed), cook on high 3-4 hours, or low for 6 hours.

From frozen: place in instant pot, sauté for 5 minutes or until you have about 1/4 c of liquids.  Cook for 12 minutes at high pressure, then allow 10 minutes for pressure to release naturally.

From Anita Wiggins