Eating Out Avoidance Plan

Ingredients 12 ice cream sandwiches, unwrapped (we've had good luck with the mint flavor and neopolitan!) 1 large tub Cool Whip your preferred chocolate, caramel, or fudge dessert topping sprinkles or other decorations, as desired Directions On a serving plate, place a dollop of Cool Whip and spread in a line about 5" wide. This will help 'glue' your first sandwiches in place. You may want to place parchment or waxed paper on the outer edges of the plate which can be slid out from under your cake after decorating is complete. Place three ice cream sandwiches side by side on the plate. Spread a layer of cool whip on the top of the sandwiches. Lay another three sandwiches in the operate direction (Jenga-style). Repeat until all sandwiches are used; you should have a square 'cake'.  Cover sides and top of the cake with Cool Whip. Drizzle with dessert topping and sprinkle with other decorations.  Keep in freezer until ready to serve. 

Adapted from Cookies and Cups. Ingredients 1 boxed chocolate cake mix - your choice eggs, oil and water as called for on box PLUS one egg 2 tbs cocoa powder (for dusting the pan) 1 cup butter at room temperature 2 cups marshmallow Fluff 2 cups powdered sugar 1/2 cup heavy cream 1 cup semisweet chocolate chips Directions Preheat oven to 350 degrees. Grease two 9x13 or 9x9 pan with butter and dust with cocoa powder.  Prepare cake according to package directions, adding an extra egg into the mix.  Split the batter evenly between the pans and bake 15-20 minutes (inserted toothpick should be clean). Allow cakes to cool entirely. Beat together 1 cup room temperature butter and 2 cups Fluff (use a handheld or stand mixer for best results). Set mixer to low and slowly add in powdered sugar.  Spread filling on top of one of the cakes. Place the other cake on top of the filling. Bring 1/2 cup heavy cream almost to a boil in a small saucepan....

Ingredients 2 cups grated zucchini 2 eggs, beaten 1/4 cup chopped onion 1/2 cup all-purpose flour 1/2 cup grated parmesan 1/2 cup shredded mozzarella 2 tbs vegetable or olive oil salt to taste Directions Remove moisture from 2 cups grated zucchini by wrapping in a clean cloth, cheesecloth, or paper towel and squeezing the moisture out (discard the juice). In a medium bowl, combine the zucchini, 2 beaten eggs, 1/3 cup chopped onion, 12 cup flour, 1/2 cup grated parmesan cheese, 1/2 cup mozzarella cheese, and salt. Stir enough to distribute ingredients evenly. Heat 2 tbs oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls (as you would a pancake, though this batter will not spread, so you can usually fit 4-5 patties in the pan), and cook for a few minutes on each side until golden.

Adapted from Pillsbury. Ingredients one 8 oz. tube crescent roll dough 3 oz. cream cheese, softened 1/4 cup mayonnaise 3/4 cup cooked crabmeat, chopped (canned works) 2 green onions, chopped 1/8- 1/4 teaspoon cayenne egg wash (one egg cracked and scrambled) salt and pepper to taste Directions Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and use a rolling pin to create a fairly even rectangle. Make 24 squares in the dough by cutting a 6 x 4 grid.  In a bowl, combine the cream cheese, mayo, crabmeat, onion, and red pepper. Add salt and pepper to taste. Spoon crab mixture evenly onto each of the pastry squares (aim to have about 1/2 inch of space from 1 corner of each square. Fold two of the opposing corners of dough over filling - one over the other - to make a simple roll. Brush with egg wash and b ake 10 to 15 minutes until pastry is golden brown. Serve warm.

Ingredients 2-3 pears 1 log or small container of spreadable goat cheese, unflavored your choice of: slivered almonds, chopped pistachios, chopped walnuts 1/2 cup dried cranberries, chopped Directions Slice the pears into wedges, each about 1/2" at the thickest point. Combine the nuts and cranberries you've selected in a wide bowl or plate. Spread a dollop of goat cheese on the wider section of each pear, and then dip in the mixed nuts and cranberries. Arrange on a plate (these work well arranged in a circle / sunburst pattern) and refrigerate until serving.

Inspired by Wendy's Berry Burst salad. This is a large salad that would feed a group of 8-10; scale down to make individual salads or fewer servings. Ingredients Mixed field greens, 10-12 oz, washed 6-8 large strawberries, washed and sliced 1 cup fresh blueberries, washed 1/2 cup crumbled feta 3 tbs slivered almonds raspberry, pomegranate or poppyseed vinaigrette dressing Directions Put fresh ingredients and feta into a large bowl, gently toss. Sprinkle with slivered almonds. Serve with your choice of fruity dressing.

From toriavey.com Ingredients 1   tbsp   olive oil 1/2   onion,   peeled and diced 1   clove   garlic,   minced 1   bell pepper,   seeded and chopped 4   cups   ripe diced tomatoes,   or 2 cans (14 oz. each) diced tomatoes 2   tbsp   tomato paste 1   tsp   mild chili powder 1   tsp   cumin 1   tsp   paprika Pinch of   cayenne pepper,   or more to taste  Pinch of   sugar   (optional, to taste) Salt and pepper,   to taste 6   eggs 1/2   tbsp   fresh chopped parsley   (optional, for garnish) toasted bread  Directions Heat a deep skillet or sauté pan on medium - choose a large pan. Heat 1tbsp olive oil in the pan, then add half of a chopped onion and sauté for a few minutes until the onion begins to soften. Add 1 clove garlic and continue to sauté until mixture is fragrant.   Add 1 diced bell pepper a...

(from dinnerwithjulie.com) Ingredients a drizzle of olive oil  1/4 cup butter  1 small onion finely chopped 2 garlic cloves crushed 2-3 cups sliced mushrooms - any kind  a few sprigs of fresh thyme  2 Tbsp. all-purpose flour  a (healthy) splash of sherry or white wine  3-4 cups (or a 1L container) vegetable stock  salt and pepper  1/2-1 cup cream (heavy or half & half) Directions Heat a drizzle of oil and about half the butter in a high-sided pot set over medium-high heat. Add the onion and cook for a few minutes, until it's soft. Add the garlic and cook for another minute, then the mushrooms and the rest of the butter. Pull leaves of thyme off their stems and add them.  Cook until the mushrooms get soft, then the moisture cooks off and they start to turn golden. Shake or sift the flour over the top and stir to coat the mushrooms with flour. Add a splash of sherry or white wine, and let it cook off. Add the stoc...