I am freaking out but here is a good lamb recipe...

I have to say that when I went out to pick vegetables in my garden I was thrilled with what I got. This has been an amazing summer for vegetables. The freaking out part? I realized that stores are selling Halloween stuff. I see a hint of orange on the trees. Worse of all was going to the nursery to get some kale plants and lettuce plants and finding that the nursery had no people and hardly any plants. No luck on any vegetables at all. Freaks me out that the summer is almost over. In the meantime lets take a look before it is too late (and so when there is snow up to my neck I can look back at this and remember that one day the sun will come out again) at my vegetable garden.



Here is my patio. You can see theTopsy Turvy Tree in the background. It is producing lots of tomatoes and basil. Not worth all the work of having to water it EVERY day even when it rains.





How excited was I when Dr. Food came home with a lycee plant that he got from one of his co-workers. I can't tell you how excited I am to grow this.



My other "baby" is this Kefir Lime tree. It is doing really well. I hope I can keep it alive once I bring it inside for the winter.



Also have a regular lemon tree. Now remember all this is coming inside in the winter. My house will be like the Little Shop of Horrors.

Out in the raised beds I have a ton of stuff.







Even the lemongrass is growing.



In case you were wondering Shiso grows like a weed.



Padron peppers which we have been eating as fast as they grow.



Wouldn't be my garden without lots of basil.



Blackeyed peas are my favorite!



Chard that I keep taking for dinner. Poor plant.





Lots of tomatoes.

I am very proud of this next picture. It was a ficus tree that was completely dead that my neighbor was going to throw out. I always pretend that I have a green thumb (which I really don't) and told her I would take it and bring it back to life. I guess faking that you know what you are talking about works.



So where is the lamb you ask?

First off let me start off by saying DO NOT BUY THIS WINE. I am sorry if someone brought it to our house as a gift (I don't know where it came from and I don't know why we would have bought it) but um...it wasn't good. Lets just blame it on being corked so that it sounds better.



The lamb recipe was awesome. Nothing fancy but really good. I started off with the lamb chops that were the last thing left of our lamb that we bought last year.



We are waiting for the new lamb that we ordered for this year. I heard that it will be ready soon. Yay!



The recipe starts with slicing lemons (no, the lemons are not from my tree they are from Costco)



The rest of the stuff is mixed together and poured over the lamb to marinate for a while.



Meantime I made my cranberry beans that I picked and chard that I picked (with some spinach that I threw in there).



Grilled the chops and dinner was served.

The recipe came from Rachel Rappaport at Coconut and Lime. She doesn't like you to post the recipe on your own blog. She wants me to link to her site for the recipe. Here it is: Rosemary-Dijon Grilled Lamb Chops

See? I follow the rules.

Cardamom and Pistachio Whoopie Pies: The New Macarons

While I was in California I bought a Whoopie Pie recipe book. I bought the book not because I love Whoopie Pies, but because it is the one thing that I found in California that is local to New England. HA HA HA. So being the obsessive person I am I decided to make Whoopie Pies for others. I don't even like sweets. I have to admit that these where pretty darn good though. I would suggest any sweet lover to try them.



This cookbook is terrific. There are lots of recipes for the whoopie pie outsides and then recipes for the filling. You can mix and match them as you like.



I think I have said it before, but I hate baking. I hate the flour part.


Even the batter tasted good. How do I know? Because I had to taste the dough of course. Someone else was waiting for a taste.




She didn't like the cardamom.



Instead of slapping the filling into the cake part I "piped" it in with a makeshift gizmo (plastic baggie). It actually does work.

I am not going to wax poetic over Whoopie Pies. To tell you the truth I think the Cupcake craze and the Macaron kick and yes, even the Whoopie Pie thing is stupid. I wish that as many people were into Lamb as they were into sweets. Hmmmm, then again lamb doesn't go too well with coffee. I will have to work on another substitute.



Pistachio-Cardamom Whoopie Pies (with Orange Cream Cheese Center)
Adapted from Whoopie Pies by Sarah Billingsley and Amy Treadwell
3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 lrg 1 egg
1 cup buttermilk
1 teaspoon vanilla extract
3/4 cup ground pistachios

Position a rack in the center of the oven and preheat the oven to 350 F. Line two baking sheets with parchment paper.

Sift together the flour, baking powder, cardamom, and salt.

In a stand mixer (with paddle) beat together the butter and both sugars on low until just combined. Increase speed and beat until fluffy and smooth, about 5 minutes. Add the egg, beating well. Add the vanilla.

Add half the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup buttermilk and beat until completely combined. Add the pistachios and mix just until combined.

Using a small ice cream scoop (or 2 tbl scoop), drop batter onto baking sheet and space at least 2 inches apart. Bake one sheet at a tie for about 10 minutes each, or until the cakes begin to brown (mine took 15 minutes). Let the cakes cool on the sheet for at least 5 minutes. Transfer to rack to cool.

Orange Cream Cheese Frosting

1/2 cup (1 stick) butter, softened
1 1/4 cups confectioners’ sugar
6 oz cream cheese, softened
Grated zest of 1 orange
1/2 tsp vanilla extract
1 tsp fresh orange juice

Sift confectioner's sugar. Using a stand mixer (fitted with paddle), beat together the cream cheese and sugar on low until combined. Add the orange zest, butter, vanilla, and orange juice. Increase the speed to medium and beat until creamy and smooth. About 4 minutes

Great Recipe for Salmon with Fava beans and pasta

Um, see the pretty fava beans? I found them when I was shopping for my Greek dinner. I had to have them. I also took out some salmon for dinner and I know that salmon and fava taste gooood together.

So, I have one little problem with this post...

See this?



This is what the salmon would have looked like if I hadn't been so hungry that I ate it and forgot to take a picture of the finished plate. This will have to do. I know that you all have good imaginations.



This is what the pasta actually did look like but it tasted even better. You have to try this one. It was really good.

Pan Seared Copper River Salmon with Pasta, Favas and Fennel
adapted from Restaurant Widow website

Two 4-6 ounce Copper River Salmon fillets, skin on, but looked over to be sure all scales have been removed (I used Coho)
Olive Oil for cooking, and extra virgin olive oil for drizzling
2 cups dried smooth pasta shape such as gemelli, or these fun calamari rings (I used regular pasta)
1 small tin (1 ounce) anchovy fillets, chopped finely
4 cloves garlic, minced
1/2 cup pasta water
1/4 cup white wine
1 juice from 1 lemon
1 pound fresh fava beans, hulled, blanched, hulled and shocked in ice bath
1 large or 2 small fennel bulbs, trimmed of any brown bits and sliced very thinly (I didn't have this and I was too lazy to go to the store but it would be great in this recipe)
salt & pepper

Preheat your oven to 400 degrees. Cook the pasta in salted water until al dente, then set aside; you should cook it right next to the sauce, so that you can add the pasta water easily.

For the fennel: place shaved fennel in a small bowl and drizzle with about a tablespoon of extra virgin olive oil. Drizzle with juice of 1/2 lemon, sprinkle with salt and pepper and toss to coat. Set aside.

For the sauce: Heat one tbsp olive oil over medium-low heat and add the chopped anchovies and minced garlic; mash with a wooden spoon and cook until everything has practically melted together, about 10 minutes or so. I like to do this first and then get on with everything else. When they have melted, turn the heat up to high and add the pasta water (I like to add it directly from the boiling pasta, right before it's done); reduce until the water is almost evaporated, then add the white wine. Cook until you have just a nice, thick sauce (there will only be a small amount) and then add the drained pasta to the mixture. Turn the heat off and drizzle with about 2 tbsp extra virgin olive oil and juice from half of the lemon. Add the favas and stir to coat. Taste and correct seasoning: you probably won't need salt, because of the anchovies, but a nice crack of pepper will be nice.

For the salmon: Heat a nonstick saute pan over medium-high heat and add a little olive oil. Pat the salmon fillets dry with paper towels and sprinkle with salt and pepper. Place the fillets skin side down in the pan (you should hear sizzling) and don't move them!! Allow to cook for about 3 minutes and the place the pan in the oven while you get on with everything else, or about 5 minutes for a nice medium - medium well. (Notice: I never turned the salmon. It won't stick, I promise. The trick is to not move it)

Place the pasta in bowls and put a salmon fillet on top. Top with the fennel salad and serve.

Thank you Restaurant Widow. Your picture looked very professional and not anything like mine. I almost "borrowed" it but I knew how unethical and dishonest that was. So, my poor readers are stuck with a cheap facsimile of a coho salmon (no, I didn't even use the Copper River Salmon AND mine was from Trader Joe's and FROZEN).

My Not So Big Fat Greek Dinner

Sometimes I get obsessive. Did I just say sometimes? When it comes to finding ingredients I always become obsessive. So, when I saw a recipe for Mastic ice cream while searching for recipes for my greek dinner I had to find mastic. I didn't even plan on making the ice cream but it became a quest to find mastic. Mastic is a resin from the pistachio tree. Anyhow, it was too easy to order it on line and not only that but my dinner was the next night. What did you say? I wasn't using it anyhow? Ok, this is true but I like to play these games like "what if I do want to make that ice cream?" So, I sweetly asked Dr Food to go to Arax market with me. No matter that it is 45 minutes from here. I needed Mastic damnit. This market is a dream. It has every middle eastern ingredient that you can think of. So, of course I had to pick up some cheeses and some sumac and some aleppo pepper, and some stuffed grape leaves and of course the fava beans couldn't be missed. At the end of the shopping I went up to the clerk and asked for mastic. I had my fingers crossed behind my back, my heart was thumping, my palms were sweaty.... and he shouts to the back of the store (I couldn't really tell what he said but it was the equivalent of "Hey Joe, get this strange white woman some mastic") and the nice man got me my mastic. It is now sitting on my counter like a prized medal that I won. No, I didn't use it for my dinner but who cares. I now have it if I ever NEED it.



We come home and it is time to start cooking and getting stuff ready. I asked Dr Food to go pick me some mint from the backyard. He went a little overboard but had a great way of fixing the dilemma (that is why HE is the Dr.)



Mojitos! Ok, it isn't Greek. It tasted perfect for the hot day. Sorry the picture is a little blury I had a sip or two before I took the picture.



We got the Kabobs going to refrigerate for a while so that they firm up. Meantime, I was toasting pita chips.





I made an eggplant dip to go with the chips. I cheated and although I had the eggplants, I bought roasted eggplant at Arax. It comes in a can and is very good. Dr. Food and I took a Lebanese cooking class and the teacher told us this trick that he used. I am all for fresh fresh fresh but it was hot hot hot and I didn't feel like cooking the eggplants on the grill outside in the heat or in the house that would heat up. Why am I going on the defensive? This is my blog and I can do what I want. What? You are arguing with me? Well, then I just won't invite YOU to dinner next time.



So, we were snacking for a while. The neighbors (waving to Kim and Denis and their visitors Jim and Hans) brought stuff to make this really tart lemony drink. It was adult lemonade that I chugged down while cooking.



Next I was making a Feta Tart from the new issue of Saveur. Luckily this issue was greek food. Coincidence? I think not.



This tart was very good but a bit salty. I loved it though.



Sorry about the rotten picture. I swear if I had a better camera and I actually knew how to take good pictures I would be FAMOUS. Shut up, I would be! People would flood my blog until the server went down. I would be asked to speak at all kinds of events. Foodbuzz would constantly feature me on their top 9 dishes... Ok, maybe not.



So while we were schmoozing the meat was grilling.



I threw together a terrific salad (well *I* liked it, it wasn't Dr. Foods "favorite"). It was much like the salad I made the other night. I liked both of these salads.



And the meat is done and it was time to eat.



All in all the dinner was good. I wouldn't say that it was memorable but it was good. Kim brought dessert that was really really good.



Um, the blog post I had the other day might have been a bit overstated. We didn't dance like monkeys or Zorba. We sort of sat around in air conditioning in a stupor. The stupor might have been from the incredible ice wine that Denis brought for after dinner.


Kofta Kebabs with Tzatziki
adapted from Food Network Kitchens Cookbook, Meredith Books, October 2003

Kebabs:
4 cloves garlic
1 tablespoon kosher salt, plus a pinch
1 pound ground beef chuck or lamb
3 tablespoons grated onion
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
Freshly ground black pepper
Olive oil, for brushing the grill
Tzatziki, recipe follows
Grilled flat bread

Directions
Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.

Line a pan with aluminum foil. Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.

Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and flat bread.

Tzatziki: Yogurt Sauce (Greek yogurt and cucumber sauce)

2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt

1 medium cucumber, peeled, halved, and seeded

2 teaspoons kosher salt, plus a pinch

1/2 clove garlic

1 tablespoon extra-virgin olive oil

1 teaspoon lemon juice

1/2 teaspoon dried mint, crumbled

If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.

Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.

Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.

Yield: 1 1/4 cups


Greek Black-Eyed Peas Salad
Posted by Hank Shaw of Hunter Angler Gardener Cook posted at Simply Recipes


You can substitute canned black-eyed peas for the dry peas. Use approximately two 15-ounce cans. Rinse thoroughly. Skip step 1 and step 3 in the method instructions.

INGREDIENTS
2 cups dry black-eyed peas (I used canned)
Salt
1 package of feta cheese, about 7 ounces
1 jar of sun-dried tomatoes in oil, about 8 ounces
1 cup black olives, preferably Kalamata or oil-cured
1 finely chopped green onion
1 finely chopped garlic clove
1 large bunch of spinach, about 1 pound, washed, chopped
Zest and juice of a lemon

METHOD
1 Bring a medium pot of water to a boil. Add enough salt to make the water taste like the sea. Turn the heat down to low and add the black-eyed peas. Let them cook slowly, uncovered, until they are done, anywhere from half and hour to an hour, depending on how old the peas are. Don’t let the water simmer.
2 Add the spinach to a large bowl. Crumble the feta cheese into the bowl and add all the other ingredients except the lemon juice. Mix well.
3 When the black-eyed peas are done, pour them into a colander and spray them with cold water to stop the cooking. Pick through and discard any loose skins or mashed peas; you’ll find a few, but hopefully not many.
4 Add the black-eyed peas to the salad, mix well and serve. Squirt some lemon juice over each serving before you take them to the table.

Serves 8-10

Eggplant and Parsley Dip (Melintzanosalata)
SAUVER Magazine Issue #131

2 lbs. eggplant (about 2 large eggplants) (I used a large can of roasted eggplant)
1⁄2 cup extra-virgin olive oil
1 green bell pepper, cored and

 roughly chopped
1 jalapeño, stemmed, seeded, and

 roughly chopped
1 cup flat-leaf parsley leaves

2 tbsp. red wine vinegar

3 cloves garlic, minced

Kosher salt and freshly ground black pepper,

 to taste
Toasted pita, for serving

1. Build a hot fire in a charcoal grill or heat a gas grill to high. Grill eggplants, turning, until charred and soft, 18–20 minutes. Let cool. Peel eggplants; scoop out seeds. Chop eggplants; drain in strainer for 30 minutes.

2. Heat 1⁄4 cup oil in a 12" skillet over medium-high heat. Add peppers; cook for 10 minutes. Add jalapeños and continue cooking until golden brown, about 5 minutes. Transfer to bowl of food processor along with reserved eggplant, remaining oil, parsley, vinegar, and garlic. Process until slightly chunky. Season with salt and pepper. Chill to meld flavors. Serve with pita. 


A Simple Lebanese "Crumbled Bread" Salad (Fattoush)

I have to say that it has been sticky and hot here. Not sunny mind you. Just sticky and hot. Makes it so I don't feel like doing the outdoor grilling thing and swimming and stuff like that. I just feel mean and grumpy and sticky from the humidity. So, I must admit that cooking has not been my go to fun time activity. So, the other night all I could think of was this recipe that I saw for Fattoush. Fattoush is a Lebanese bread salad made with fresh vegetables, sumac and pita chips.

This isn't a long post of my weekend antics and my Big Fat Greek Dinner. That is coming soon. I just wanted you to have this recipe in case you were sticky and grumpy and just needed something to cool you down.

Fattoush (Lebanese "Crumbled Bread" Salad with Sumac and Pita Chips)
Adapted from http://kalynskitchen.blogspot.com/ but she got it from someone named "Lori"

2 whole wheat pita pocket breads, cut into strips about 3/4 inch wide, then toasted and crumbled
1 tsp. chopped garlic (2-4 cloves garlic)
1 tsp. salt (I used fine grind sea salt)
1/2 cup fresh squeezed lemon juice, about 2 large lemons (I love lemon, so adjust the amount to your own taste)
1 tsp. powdered Sumac, plus more for sprinkling on individual salads if desired)
1/2 cup extra virgin olive oil
2 heads Romaine lettuce, chopped
1/2 cup thinly sliced green onion
1 cup diced tomatoes (let drain a minute or two if extra juicy)
1 cup diced cucumber (same size as tomatoes)
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped flat-leaf parsley (leaves only, no stems)
optional ingredients: chopped green pepper or radishes (I didn't use either of these but Lori's recipe had green peppers and I saw several recipes that added chopped radishes.)

Preheat oven or toaster oven to 400F/200C. While oven heats, mash together the chopped garlic and salt using a mortar and pestle, or the side of a knife or spoon. Put garlic-salt paste in a small bowl, then add lemon juice and 1 tsp. Sumac. Whisk in olive oil and set dressing aside. (You can also make the dressing in a glass jar and shake to combine.)

Cut whole wheat pita into strips about 3/4 inch wide and arrange on baking sheet. (I brushed pita strips with some olive oil and sprinkled with salt) Bake until pita strips are crisp but only barely starting to brown, less than 10 minutes. Watch carefully because they can go from crisp to overly brown rather quickly.

Remove outer leaves from Romaine, trim stem end, then wash and spin dry or dry with paper towels. Cut Romaine into fourths lengthwise, then turn and chop crosswise into small pieces. (If you have a salad spinner, you can chop the Romaine first, then wash.) Put chopped Romaine into salad bowl large enough toss all ingredients.

Chop tomatoes, green onions, cucumbers, mint, and parsley and add to lettuce. Add about half of the dressing and toss, then add crumbled pita chops and toss again with more dressing. (You may not want all the dressing, but this salad should be quite wet.) At this point the salad should sit for a few minutes (or longer) to let flavors blend and so the pita chips absorb some of the dressing.

To serve, arrange salad on individual plates and sprinkle with a bit more Sumac. You can also serve it in a large bowl with the Sumac sprinkled over.

Some stuff and my upcoming Big Fat Greek Dinner

I am inviting you to view this YouTube video to get you in the mood for my Big Fat Greek dinner tomorrow night. Then again after a few drinks and my dinner we may be dancing more like this:



Ok, so you will have to wait to see how the dinner actually comes out. I am keeping it simple because it has been so hot and humid here.



In the meantime big things are happening around the homestead. I came home and found that my neighbor Kim had left me a 25 pound bag of Teff. I having been making injera for my pretend babies next door for a year now. I usually buy Bob's Red Mill Teff flour but Kim took it to a WHOLE OTHER LEVEL. So I took this as a hint to get going on the injera making (I have been slacking because of the humidity). I got my starter out and fed it.



I would say that it is active. Looked like the blob from Ethiopia...



So, even though it looked like the starter might win, I got the best of it and produced a stack of injera for my pretend babies.



Stay tuned for the Greek Dinner. We may even dance!

Did you miss me?

I was in California for 10 days. I was there to spend time with my daughter Annie before she has her baby. I still can't believe that I am going to be a gram. I was lucky enough to go to both of her baby showers. Both of them were wonderful.

And then there was the fact that Annie and her husband Tim spoiled me rotten by taking me to a lot of good foodie haunts. It all started off with Shawarma for lunch at Ali Babas in San Francisco. I have a weakness for middle eastern food and this did not disappoint. We then had to decide where to go to dinner when the time came and so my kids took me to True Burger. It is owned by the chef that used to be at Bay Wolf which is another amazing restaurant in the bay area. Boy was it a good burger. It was so fresh and just a basic GOOD burger. I totally recommend going there.

So, next day was a baby shower that was given by family. I got to see some of mine and hang out with people that I had not seen for a long time. The food was catered by Rick and Ann's which is a great place in Berkeley. For dinner that night we met up with family and went to Girabaldi's in Oakland. I have to say that I have been there twice before and wasn't impressed. THIS time was a winner. I had some of the best short ribs that I have ever tasted and everything else there was fantastic as well.

So, the days went on and we ate and ate. Next day Annie and I went shopping and out to lunch. Of course we had to have lunch a pregnant woman has to eat (and I guess so does her mother). We went to Burma Superstar (another of my favorites) in Alameda. That night was one night that we cooked. I didn't cook my kids anything fancy just plain ole stuff.

Next day we went shopping again and we went to Cactus in Oakland for lunch. Good and fresh Mexican food. It was perfect for what we wanted.


I was lucky enough to be going out to dinner with friends on Tuesday and they decided that we should go to Sidebar. I had an amazing Manhattan and a really good burger here. I don't usually eat this many burgers but I was told that this one was really good. It was. The other diners were happy with their choices as well. Especially my little friend Jake who is 8 years old and ordered the mussels. Hey, even the children I hang out with know good food.

Thursday night we went to Cobbs Comedy and we saw Tracy Morgan (from 30 Rock). He was hysterical. Filthy, but funny. My face hurt from laughing when we left.

Ah, the next day Annie took me to Bettes Ocean view Dinerin Berkeley. The corn beef hash was hands down the best (still trying to decide if it is better than my homemade one but I think it may be).

Friday was dinner with my brother and sister-in-law at Pho 84. Good pho place in Oakland.

Then it was Saturday and Annie's friends Alisha and Jeanette gave her a shower. It was wonderful. For all my fans out there (READ: FAMILY) that want to see pictures of showers and baby stuff go to Annie's Blog

Last but not least we had a girls night on Saturday night. Annie's good friend Lisa was in town for the shower and Tim had to work so the three of us went out to dinner. I tried to talk them into going somewhere that we could go in our PJ's (I am a grandma afterall and was getting tired). We ended up going to a very good korean restaurant called Jong Ga House. OHMYGOD. I swear I was korean in another life because this food is my comfort food. It is the food I want when I am sad or happy or well you get the idea. Lisa knew all the stuff to order so we had a ton but it made me heartbroken that we discovered this AFTER I left the bay area. It didn't hurt my review any by the fact that I was drinking shoju and beer with Lisa. Annie is pregnant and stuck with water.

Now time to go back on the wagon. I was just eating like that to be supportive. Yeah, that is right I was being a good mom to my pregnant daughter that needs to eat for two. That is my story and I am sticking to it.

Oh and while I was away Dr Food held down the fort. He not only did tons of stuff that I wanted done for a long time but he took very good care of my vegetable garden.



Oh one more thing...
While I was at Annie and Tim's their friend made us a Ice Cream Sandwich Cake. I have to say that you can sneer at this recipe but it was fantastic AND it made me feel like I was 5 again. You know you want some.

Ice Cream Sandwich Cake

20 ice cream sandwiches (regular, strawberry or neopolitan)
1 12 oz. jar hot fudge sauce
1 8 oz. container frozen whipped topping (such as Cool Whip), thawed

Preparation:

Cut one ice cream sandwich in half. Place one whole ice cream sandwich and one half of an ice cream sandwich side by side across the short end of a 9 x 13 pan.

Next to those ice cream sandwiches, arrange 8 more ice cream sandwiches lengthwise, to cover the bottom of the pan.

Place hot fudge sauce in a microwave-safe container. Heat on high for 30 seconds. Spread half of the sauce over the ice cream sandwiches.

Top with half of the whipped topping.

Repeat layers: ice cream sandwiches, hot fudge sauce and whipped topping.

Freeze, uncovered 2 hours. Cover with foil and freeze another hour.
Makes 24-36 servings.