Creamsicle Ice Cream Cake

Vanilla cake, creamy vanilla ice cream, and sour orange sherbet come together in this Creamsicle Ice Cream Cake to make a delicious frozen dessert. It's great for summer parties or just when you want something cool to eat!

Ingredients:

• 1 box vanilla cake mix
• 1/2 cup orange juice
• 1/2 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 2 pints vanilla ice cream, softened
• 1 pint orange sherbet, softened
• 1 cup whipped topping
• Orange food coloring optional
• 1/2 cup orange soda optional, for drizzling

Instructions:

Warm the oven up to 175F 350C

Butter and flour two round cake pans that are 9 inches in diameter

Mix the orange juice, water, vegetable oil, eggs, and vanilla cake mix together in a large bowl until everything is well mixed

Spread the batter out evenly in the cake pans that have been prepared, and then bake them according to the directions on the package

Allow to cool completely

Put one layer of cakes on a serving plate or cake stand after they have cooled

Put the softened vanilla ice cream and orange sherbet in a different bowl and mix them together until they are well mixed

If you want, you can add orange food coloring

Cover the first layer of cake with half of the ice cream mixture

Spread the rest of the ice cream mixture over the second cake layer after putting it on top

Stretch the cake out and freeze it for at least 4 hours or overnight until it is firm

Before you serve the cake, cover it with whipped topping

If you want to add extra flavor and style, you can drizzle orange soda over the whipped topping

Cut it up and serve it cold

Have fun!

Curry Turkey Burgers

These Curry Turkey Burgers are a flavorful twist on the classic turkey burger. They are seasoned with curry powder, cumin, and fresh cilantro, giving them a unique and delicious taste. Perfect for a quick and easy weeknight dinner.

Ingredients:

• 1 lb ground turkey
• 1/4 cup breadcrumbs
• 1/4 cup minced onion
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 4 hamburger buns
• Lettuce, tomato, and red onion slices for topping
• Yogurt or mayonnaise for dressing

Instructions:

Chopped cilantro, minced onion, minced garlic, curry powder, cumin, salt, and black pepper should all be mixed together in a bowl

Thoroughly mix the ingredients together, then use your hands to make 4 burger patties

Warm up your grill or pan on the stove by setting it on medium-high heat

The turkey patties should be cooked for five to seven minutes on each side, or until they are done all the way through and have a nice char

You can grill or toast the hamburger buns until they are just barely browned

Put lettuce, tomato, and red onion slices on the bottom bun of your burgers, then add the turkey burger patty on top of them

Put some yogurt or mayonnaise on top of the patty, and then put the top bun on top of that

Warm it up and serve it with your favorite sides

Vegan Fall Spice Cupcakes

Whether you're vegan or not, these cupcakes are a perfect taste of fall with warm spices like cinnamon and nutmeg. They're moist, flavorful, and can be enjoyed with or without frosting. Add walnuts and raisins for extra goodness!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup unsweetened applesauce
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts optional
• 1/2 cup raisins optional

Instructions:

Warm up your oven to 350F 175C and put cupcake liners in a muffin tin

Add the salt, baking soda, baking powder, brown sugar, cinnamon, nutmeg, cloves, and ginger to a large bowl

Now mix the spices together

Combine well

Combine the dry ingredients with the applesauce, oil, and vanilla extract

Mix it up until it's just right

Do not mix too much

If you want to add more texture and flavor, you can fold in the chopped walnuts and raisins

Fill up each muffin tin cup about two thirds of the way to the top with cupcake batter

After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Take the cupcakes out of the oven and let them cool for a few minutes in the pan

Then, move them to a wire rack to cool completely

There are two ways to enjoy the cupcakes after they have cooled: with your favorite vegan frosting or just as they are

These vegan fall spice cupcakes taste great and remind me of fall

Have fun!

Crock Pot Scalloped Potatoes With Ham

This easy and delicious crock pot recipe combines tender scalloped potatoes with savory ham and gooey cheese, all cooked to perfection in a creamy sauce.

Ingredients:

• 6 large potatoes, thinly sliced
• 2 cups diced cooked ham
• 1 onion, thinly sliced
• 2 cups shredded cheddar cheese
• 1 can 10
• 75 oz condensed cream of mushroom soup
• 1 cup milk
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Chopped parsley for garnish optional

Instructions:

Layer half of the potatoes, ham, onion, and cheese in slow cooker

Repeat layers

In a mixing bowl, whisk together soup, milk, garlic powder, salt, and pepper

Pour mixture over potatoes and ham

Cover and cook on low for 6-8 hours or until potatoes are tender

Garnish with chopped parsley if desired before serving

Pinot Noir Infused Mushroom Risotto

Enjoy the rich flavors of Spy Valley Pinot Noir 2015 mixed with a creamy mushroom risotto. The earthiness of the mushrooms and the subtle fruitiness of the wine give this dish a lot of depth of flavor. The creaminess of the Arborio rice and Parmesan cheese tie it all together.

Ingredients:

• 2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup Spy Valley Pinot Noir 2015
• 1 cup chopped mushrooms portobello, cremini, or your choice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

In a saucepan, heat the broth over low heat

In another large saucepan, heat olive oil over medium heat

Add onions and garlic, saut until soft

Add the Arborio rice to the saucepan and stir until coated with oil, about 2 minutes

Pour in Spy Valley Pinot Noir and cook until the wine is absorbed, stirring constantly

Add mushrooms to the rice mixture and stir

Begin adding the warm broth, one ladle at a time, stirring frequently

Allow each addition of broth to be absorbed before adding more

Continue this process until the rice is creamy and cooked al dente, about 20-25 minutes

Stir in Parmesan cheese and season with salt and pepper to taste

Serve hot, garnished with fresh parsley