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

Lemony Cucumber Bulgur Salad with Greek Yogurt Dill Dressing

The other day I discovered a quick and delicious recipe for baked salmon that is table-ready in 15-minutes (HERE).  While the salmon was baking, I whipped up a healthy and delicious side dish -- Lemony Cucumber Bulgur Salad with a garlicky Greek yogurt dill dressing.  It's the perfect accompaniment to a light dinner of baked fish or chicken.  Here's how it's done:

Lemony Cucumber Bulgur Salad
with Greek Yogurt Dill Dressing

Serves:  6
Time:  15 minutes

Step 1:  Prepare bulgur by bringing a large pot of salted water to a boil.  Add bulgur and boil for 10 minutes.  Drain, then transfer to a medium bowl.

Step 2.  In a small jar, add lemon zest and juice, yogurt, olive oil, garlic and seasonings.  Shake vigorously to combine.

Step 3:  Toss bulgur with dressing, tomatoes and cucumber.  Serve.  Excellent warm or chilled.

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