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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Decadent Chocolate Chip Cookie Dough Ice Cream Cake Delight

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Decadent Chocolate Chip Cookie Dough Ice Cream Cake Delight


Ingredients

For the Cookie Dough Layer:

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup packed brown sugar

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 2 tablespoons milk

• 1 cup all-purpose flour (heat-treated*)

• 1 cup mini chocolate chips

For the Ice Cream Layer:

• 1.5 quarts (1.4 liters) vanilla ice cream, softened

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips

• 1/2 cup heavy cream

For the Topping:

• 1/2 cup mini chocolate chips

• 1/2 cup cookie dough bites (optional)

Instructions

1. Prepare the Cookie Dough Layer:

• In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

• Mix in the salt, vanilla extract, and milk.

• Gradually add the heat-treated flour, mixing until combined.

• Fold in the mini chocolate chips.

• Press the cookie dough into the bottom of a 9-inch springform pan lined with parchment paper. Freeze for 1 hour or until firm.

2. Prepare the Ice Cream Layer:

• Once the cookie dough layer is firm, spread the softened vanilla ice cream evenly over the cookie dough layer.

• Smooth the top with a spatula.

• Freeze for at least 4 hours or until the ice cream is solid.

3. Prepare the Chocolate Ganache:

• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

• Place the chocolate chips in a heatproof bowl.

• Pour the hot cream over the chocolate chips and let sit for 2-3 minutes.

• Stir until smooth and glossy.

• Let the ganache cool to room temperature but still pourable.

4. Assemble the Cake:

• Remove the cake from the freezer and carefully release it from the springform pan.

• Place the cake on a serving plate.

• Pour the cooled ganache over the top of the cake, allowing it to drip down the sides.

• Quickly sprinkle the mini chocolate chips and cookie dough bites on top of the ganache before it sets.

5. Serve:

• Return the cake to the freezer for at least

Decadent Chocolate Chip Cookie Dough Ice Cream Cake Delight


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