“King Cone” Ice Cream Cake

King Cone Ice Cream Cake | Zim on a Whim

It’s just not summer without the sound of the Good Humor truck cruising through the neighborhood. It keeps at a pace that’s just slow enough to grab your money if you hear it in time, yet quick enough to evoke a bit of anxiety in every child so they run out yelling, “STOP!” so as not to miss it.

Along comes the Summer 2013 edition of the Kraft Food & Family magazine and low and behold is the Sundae Cone Cake they have created. As soon as I saw it, I knew we had to try and make this. I love Good Humor’s King Cone – it’s an ice cream sundae in a cone. This “cake” was a big hit here and not that hard to do.

All you need are these ingredients…

King Cone Ice Cream Cake | Zim on a Whim

…some foil, a big bowl, and a microwave to melt the chocolate.

Line a big bowl with some foil, pack in the slightly softened vanilla ice cream, and press some of the cone pieces into it to form a “crust”.

King Cone Ice Cream Cake | Zim on a Whim

Freeze for about 4 hours, remove from freezer, and unmold onto a plate. Press the rest of the cone pieces into the side of the cake.

King Cone Ice Cream Cake | Zim on a Whim

Melt the chocolate and stir in the oil. Cool slightly, then drizzle over the top of the cake. Sprinkle with crushed nuts.

King Cone Ice Cream Cake | Zim on a Whim

And that’s it! A delicious, no-bake dessert that is easier than running after an ice cream truck.

I hope everyone is having a good summer so far!
~Micha

“King Cone” Ice Cream Cake (recipe from Kraft)

Ingredients:
1 tub of vanilla ice cream, slightly softened (1.75 qt.)
6 sugar cones, divided
4 oz. Baker’s Semi-Sweet Chocolate Squares
1 tablespoon oil
1/4 cup chopped dry roasted peanuts

Directions:
1. Using the back of a spoon, pack the softened ice cream into a foil-lined 1-1/2 qt. bowl. Crush 4 sugar cones and place over the ice cream. Press them gently into the ice cream to form a crust. Freeze 4 hours or until firm.

2. Unmold cake into plate. Remove foil. Break up remaining cones into pieces and press them into the side of the cake.

3. Melt the chocolate according to package instructions. (Use medium power and do it in 30 second intervals until melted, stirring after each interval). Stir in the oil and let it cool slightly. Drizzle the chocolate over the top of the cake. Sprinkle with chopped nuts. Serve!

* You can make this ahead of time and store in the freezer for up to 3 days. Before serving, remove from freezer and let stand at room temperature for about 10 minutes to make serving easier.

Harvest Pork Chops

Harvest Pork Chops :: Zim on a Whim

Please don’t ask me why these are called Harvest Pork Chops when the three ingredients it calls for have absolutely nothing to do with harvesting anything! Well, I guess if you want to stretch it a bit. This is a super easy pork chop recipe that my mother used to make when we were little, and it has stood the test of time all these years. I’m not sure where she got it from — perhaps her mother made it as well — and it only uses a few ingredients that you probably have on hand already!

Now, don’t be grossed out when I tell you the sauce is just ketchup and orange juice. I know, it sounds so un-gourmet, but after a nice simmer the flavors really connect well with each other. This is best served with some rice on the side, soaking up some of that sauce. Add a green veggie and you’re set!

You will want to use pork chops with the bone in. If you use the boneless ones, they will come out too dry. I have tried it, and even the sauce can’t help them!

If you have young children, give this a try. My kids really like this dish. {Even before they knew there was ketchup in it!} If you’re not so great in the kitchen, this is a very easy dish to whip up. Totally a beginner’s recipe. Try it and let me know what you think!

HARVEST PORK CHOPS
Ingredients:
4 Center Cut Pork Chops, bone-in (medium thickness/not too thin and not too thick!)
Kosher salt and fresh ground black pepper
Onion Powder
Canola or Vegetable Oil
1 cup Orange Juice
1 cup Ketchup

Directions:
1. Trim away the excess fat from along the edge the pork chops. Season both sides of the chops with kosher salt, black pepper, and onion powder.
2. Heat 2-3 tablespoons of canola or vegetable oil in a deep skillet over medium-high heat. (Use one that has a lid. You will need it later.)
3. Brown the pork chops a few minutes on each side. You are not cooking them through; You just want a nice brown color on them.
4. While the meat is browning, whisk together the orange juice and the ketchup until well combined. Add a little salt, pepper, and onion powder to this mixture as well.
5. Remove chops from the pan and drain the excess oil.
6. Pour the sauce mixture into the pan, and add the chops back in, coating them completely with the sauce.
7. Cover the pan and turn down the heat to low. Simmer for 45 minutes.
8. Serve the pork chops with sauce and rice. Enjoy!

Maybe instead of Harvest Pork Chops they should be called O.K. Pork Chops? O for orange juice, K for ketchup? Yes? No? Is this thing on?

Micha

Easter Quesadillas

Easter Quesadillas | Zim on a Whim

Easter doesn’t have to be all about the candy! Here’s a fun and quick lunch idea that the kids will love after hunting down all those eggs. Quesadillas are so versatile and you can use whatever filling you like or what you have on hand. Here I used some thin deli ham and shredded cheddar cheese on flour tortillas. Just plain cheese quesadillas work great, too!

Here’s how to make them:

Take some Easter themed cookie cutters and cut out your shapes from the flour tortillas. Obviously you need 2 of each shape for each quesadilla.

Easter Quesadillas | Zim on a Whim

The metal cutters work better because they are sharper, but the plastic ones are fine, too. I just had to press down in sections and wiggle my cutter to get through the flour tortilla.

Heat up a skillet over medium heat. Place one tortilla shape in the pan. Add in some shredded cheese first, then some of the meat.

Easter Quesadillas

Top the meat with some more cheese.

Easter Quesadillas

You need cheese next to both tortillas to glue it together.

Top with the other tortilla shape and press down on it (with a spatula or carefully with your hands) so it all melts together.

Easter Quesadillas

In just a few minutes it will be golden brown. Flip to brown other side and melt the rest of the cheese.

Easter Quesadillas

Remove from heat and enjoy!

The kids will love this exciting new take on grilled cheese and the shapes make them fun to eat.

Now, not so fast. You are left with a bunch of tortilla scraps, right? It’s a shame to toss them so why not make baked tortilla chips with them?

Just cut up the scraps and lay them in a foil-lined baking sheet. Spray the chips with cooking spray and season to your liking. You can use just salt and pepper, or add in garlic powder, chili powder…whatever! Bake in a 350 degree F oven for about 10-12 minutes, or until crisp.

Baked Tortilla Chips

I hope you give these a try. If you like making quesadillas as much as I do, you might like to try my Roasted Asparagus and Pancetta Quesadillas soon!

Enjoy your holiday!
Micha