No Churn Oreo Ice Cream


Want to make homemade ice cream but you don’t have an ice cream maker?  Don’t feel like using the old pioneer shaking method?  This technique is for you!!!  You mix it and set it!  This is a rich and creamy recipe that can be altered to different flavors!  I was absolutely floored when I tried it!  It’s amazing!  I can’t believe I only just learned this trick!  I guess I’ve been living under a rock? lol 😀 Anyhoo, here it is!

No Churn Oreo Ice Cream

  • Servings: 10
  • Difficulty: easy
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  • 14 oz Sweetened Condensed Milk
  • 2 tsps of Vanilla Extract
  • 2 cups of Heavy Cream
  • pinch of Salt
  • 1 cup of Oreos, crushed


  • In a large bowl whip heavy cream until it becomes thick and fluffy using a hand mixer.
  • In a separate bowl whisk the condensed milk, vanilla, and salt together.
  • Fold in half of the fluffed cream into the condensed milk mixture.
  • Fold the remaining fluff into the condensed milk mixture.
  • Spoon ice cream into a loaf pan, cover, and freeze for 2 hours.
  • Take out and stir in the crushed Oreos, cover, and freeze for another 3 hours.
  • Serve and enjoy!

Original recipe from Food Network Kitchen on

All photos are property of Katy from


Spinach and Artichoke Quesadilla

Spinach and Artichoke Quesadillas

What a sunny week we’ve had out here!  Huzzah!  The past few days have been filled with outdoor games, swimming, and trips to the park!  Delightful times!

I even had a little time to practice my cookie skills!  Here’s a fox that I did!

Royal Icing Fox Cookie

Anyways, here is what went down in my kitchen for lunch the other day.  Spinach and Artichoke Quesadillas!  I have been wanting to concoct this recipe for awhile and finally got around to doing it.  It was absolutely delicious!!!  One thing I loved was the fact that it is decent on calories if you substitute reduced fat ingredients!  It’s stuffed with spinach and artichoke which makes it a filling meal!  These would go great with a prickly pear margarita!  😀 😀

This recipe will be making a regular appearance in our household each month!  Yum!  Try it out!

Spinach and Artichoke Quesadilla Filling

Spinach and Artichoke Quesadilla

Spinach and Artichoke Quesadilla

  • Servings: 5
  • Difficulty: easy
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  • 8 oz. Reduced Fat Cream Cheese
  • 4 cups of Baby Spinach, fresh
  • 1 can of Artichoke Hearts, drained & chopped
  • 1 small bunch of Chives, chopped
  • 4 cloves of Garlic, chopped
  • 1/2 Red Bell Pepper, chopped
  • 1 cup Pepper Jack Cheese, grated
  • Salt & Pepper to taste
  • 5 Burrito Size Tortillas
  • Cooking Spray (for crisping)
  • Grilled Chicken (optional)


  • In a skillet on medium low, cook spinach, artichokes, and bell pepper until wilted.  Cover with lid to speed process.
  • In a large bowl, mix the cream cheese, chives, pepper jack, garlic, salt and pepper.
  • Add the spinach, artichoke, and bell pepper to cream cheese mix.  Stir until fully combined.  The heat will make everything melt and combine.
  • Scoop desired amount of spinach filling onto half of each tortilla and fold over to close.  Add grilled chicken if desired.
  • Spray tortilla with cooking spray on both sides.
  • Cook quesadilla in a sandwich press or skillet at medium heat until crispy on both sides.