Natalie Mikles joins us with this delicious recipe featuring wonderful products made right here in Oklahoma.
Brownie Ice Cream Cake
- 1 package Shawnee Mills fudge brownie mix
- 1/2 gallon Hiland Vanilla Ice Cream, softened
- 1 cup hot fudge topping
- maraschino cherries
- candy sprinkles
- miniature chocolate chips
Prepare brownies according to package directions.
Bake in a well-greased 9-inch round cake pan. Once baked, let cool completely.
Spread softened ice cream over brownies. Freeze 2 hours or until ice cream is firm.
Top with desired toppings. Cut into pieces, and serve.
Store, covered, in freezer
Easy Peanut Brittle
- 1 cup white sugar
- ½ cup corn syrup
- 2 cups salted peanuts
- 1 teaspoon Griffin's Vanilla Extract
- 1 tablespoon Hiland Butter
- 1 teaspoon baking soda
Spray a cookie sheet or jelly roll pan with nonstick cooking spray. Set aside.
Combine corn syrup and sugar in a large microwave-safe bowl. Cook on high for 4 minutes. Stir in peanuts, and microwave on high an additional 3 ½ minutes. Stir in vanilla and butter, then microwave 1 ½ minutes.
Remove from microwave, and quickly stir in baking soda. Immediately pour mixture into pan. Let stand until hardened, about 30 minutes. Break peanut brittle into pieces. Store in an airtight container. Delicious served over ice cream.