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

The Party Dip Your Guests will Flip For -- Warm Pimento Cheese Dip

This Christmas, we decided to change things
up in the dinner department with a completely 
Southern-inspired menu:

Warm Pimento Cheese Dip
Cheddar Biscuits
Jambalaya with Louisiana Hot Links
Macaroni and Cheese Casserole
Yukon Gold Whipped Pototaoes
Potlikker (Collard) Greens with Pork Jowl Bacon

It was marvelous!  I've hyperlinked the recipes we used in the menu above -- all very highly recommended.

Here is our recipe for Warm Pimento Cheese Dip  -- our riff on a Southern classic.  We warmed up this traditionally cold cheese dip and got it all gooey and melty.  Serve it like a fondue with chunks of  French bread, or with tortilla chips like Queso dip. 

Warm Pimento Cheese Dip

Prep Time:  8-10 minutes
Cooking Time:  8-10 minutes
Total Time:  15-20 minutes

  • 8 ounces sharp cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 1/3 cup whipped cream cheese
  • 1/2 Tablespoon Dijon mustard
  • 1/2 Tablespoon stone-ground mustard
  • 1/2 teaspoon ground mustard powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • A pinch of paprika
  • 2 Tablespoons fresh minced parsley
  • 1/2 cup finely diced roasted red bell pepper

1 ounce sharp cheddar cheese, shredded (for topping)

Step 1:  In a medium microwave-safe bowl, combine first 11 ingredients.  Microwave* in 30 second increments, stirring each time, till cheese is melted and mixture is smooth.

Step 2:  Transfer to an oven-safe baking dish or serving bowl.  Sprinkle with the reserved ounce of cheese.  Bake at 400 until golden brown and bubbling.  Serve with tortilla chips or chunks of French bread.

*The microwave method speeds up the process a bit, allowing you to get this delicious dip from kitchen to table more quickly.  However, the entire thing can simply be baked as well.

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