I made an quick and easy Bruschetta with fresh garden tomatoes for lunch today. Peeled and chopped tomatoes (amount depends on how hungry you are). Drain most of the juice. I mixed it with some Kraft Tuscan House Italian Dressing (cause that's what I had), added a few finely chopped vidalia onions. I let it sit for about 30 minutes in the fridge. Sliced french bread, brushed it with olive oil and toasted it. We ate the tomato mix over the toasted bread with grated mozzarella cheese.
THEN . . .
This was an EASY dessert!!! A lady at work made this the other day for a birthday lunch and I loved it!
Ingredients
12-14 vanilla ice cream sandwiches
1 jar caramel ice cream topping
1 jar hot fudge topping
8 oz. container of Cool Whip
chopped pecans
Cut ice cream sandwiches to fit in casserole dish (I used 9 x 9). Layer as follows:
1/2 ice cream sandwiches, caramel topping, chopped pecans, small layer of cool whip, rest of the ice cream sandwiches, caramel topping and pecans. Cover and store in freezer for 3 hours or so. Remove from freezer and top with remaining cool whip and drizzle with hot fudge. Let sit for about 20 minutes before serving!!!
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