Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a


Greek “Meatball” Pitas
Trying to find clever ways to get your kids to eat their veggies? These Spanakopita inspired turkey meatballs are devoured by kids and grown-ups alike. The meatballs are also great as a warm or cold appetizer ~ just add toothpicks and a bowl of our greek yogurt dip (TZATZIKI).
They pack well in lunchboxes too!
  • 1 tablespoon extra-virgin olive oil, plus some for drizzling
  • 1 tablespoon butter
  • 2 cloves garlic, pressed or finely chopped
  • 1/2 small red onion, finely chopped
  • 1 10oz. box frozen spinach, defrosted and well drained
  • 1 teaspoon dried oregano
  • 1/4 pound feta cheese, finely crumbled
  • 1 package ground turkey breast (approx. 1 – 1 1/3 pounds)
  • 2 teaspoons salt
  • 1 package pita or flat bread


  • 1/3 cup seedless cucumber peeled, trimmed and chopped
  • 1 garlic clove, pressed or finely chopped
  • 1 1/2 to 2 cups Greek Yogurt
  • 1/2 lemon, juiced
  • 1 tsp oregano
  • Salt and pepper to taste


  • Chopped lettuce
  • Chopped tomatoes
  • Chopped cucumber
  • Kalamata olives
  • Thinly sliced red onion

Heat a large nonstick skillet over medium heat. Add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool.

Add the spinach to the onion mixture and season with 1 teaspoon of oregano. Add in feta, turkey, salt and a drizzle of extra-virgin olive oil. Mix to combine, then form in to bite sized meatballs. Return to skillet and cook on medium-high for 8-10 minutes, tossing occasionally, until meatballs are lightly browned and cooked through.

For tzatziki, Place cucumber, garlic, yogurt, oregano and lemon juice in a food processor. Add a little salt and process the sauce until smooth.

To serve, take a warm pita, add a few meatballs, your choice of toppings, and a dollop of the tzatziki. Fold pita taco-style and enjoy.

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