Recipes, Etc.

September 8, 2016

Recipes, Etc. salutes our “Torch Bearer,” Dana Groves, for Indiana’s Bicentennial Celebration.
She shares with us a few of her favorite recipes.

 

Festive Mint Cream Dessert

Total Time: Prep: 25 minutes plus freezing

Ingredients:
3/4 cup butter, divided
l package (16 ounces) chocolate cream-filled sandwich cookies, crushed
8 cups mint chocolate chip ice cream, softened
l  l/2 cups milk chocolate chips
l cup confectioners sugar
3/4 cup evaporated milk
l carton (16 ounces) frozen whipped topping, thawed 
Chocolate syrup and red and green sprinkles, optional

Directions:
1. In a microwave, melt l/2 cup butter.  Stir in cookie crumbs.  Press into a 13 inch x 9 inch dish.   Freeze for 30 minutes or until firm.   Spread ice cream over crust; return to the freezer until firm.
2. In a large saucepan, combine chocolate chips, confectioners sugar, milk and remaining butter.  Bring to a boil, stirring frequently.  Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm.
3.  Spread whipped topping over ice cream (dish will be full). Cover and freeze until firm or overnight.
4.  Remove from the freezer 15-20 minutes before serving.  If desired, drizzle with chocolate syrup and top with sprinkles.  Yield:   24 servings.

Etc. — Dana says that she stumbled upon this dessert a few years ago and has made it countless of times for her family’s Christmas parties and the holiday luncheons at the Old Republic.  It’s always a big hit according to Dana.

 

Corn and Bean Salsa  

Ingredients:
1 can black beans (drained)
1 can petite diced tomatoes (drained)
1 can yellow corn (drained)
1 can white corn (drained)
1 red onion diced
1 red pepper diced
1 avocado sliced into small chunks
5 green onions diced
Cilantro
Fresh squeezed lime juice
 
Toss all of the above into a bowl (except lime juice) and mix; add lime juice to taste.  Refrigerate.

Etc. — Some call this recipe “Cowboy Caviar.”  Dana got this recipe from a friend.  It’s more of an appetizer, and she makes it quite a bit, especially for parties.  
She’ll make a batch just for herself to eat throughout the week. 
“It’s so delicious and healthy.   This is especially good with tortilla chips or a great topping on fish or chicken,” Dana said.                        

Thanks, Dana, and we are proud of you!
 

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