Tia’s 80s Fast Food Recreations
Soft Serve Ice Cream Blasts (Blizzards)
Servings 4-5
Prep Time: 15 minutes
Total Time: 4 hours 15 minutes
Quicker Than Fast Food Chicken Nuggets
Prep Time: 20 mins
Total Time: 35 mins
Pepperoni Pizza Rollups
Servings: 4 to 6
Prep Time: 15 minutes
Total Time: 35 minutes
Ingredients:
Soft Serve Ice Cream Blasts
3 cups heavy cream
1 tsp vanilla extract
1-14oz can sweetened condensed milk
Coarsely chopped oreos
Coarsely chopped chocolate chips cookies
Coarsely chopped snickers
Coarsely chopped heath bars
Rainbow Sprinkles
Chicken Nuggets
1 pound ground chicken breast
2 large eggs
1 1/2 cups breadcrumbs (gluten free bread crumbs)
1 tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
1/4 tsp pepper
Sauce:
1 cup dijon or spicy brown mustard
3 tbsp honey
2 tbsp (1 large) lime juice
Pepperoni Pizza Rollups
1 pound store-bought pizza dough
1 teaspoon extra-virgin olive oil
3 tablespoons finely grated parmesan cheese
1 cup shredded mozzarella cheese
25-35 thin pepperoni slices
Store-bought pizza sauce
INSTRUCTIONS:
Soft Serve Ice Cream Blasts
In a large bowl, whip heavy cream and vanilla until stiff peaks form.
Slowly add in sweetened condensed milk and fold into whipped cream. Pour into a 9 x5 loaf pan. Cover in plastic and freeze 3 – 4 hours, if freezing longer, may need to stand at room temperature before scooping.
In a large cup, add ice cream and mix in in layers, it makes it easier to mix in. Eat with a spoon.
Chicken Nuggets
In a small bowl, whisk together 2 eggs, add pinch salt. Place bread crumbs on another shallow plate. Dip each ball into egg mixture, then breadcrumbs and gently press down to make a chicken nugget shape.
In a saute pan, add about 1 inch of oil. When hot add chicken nuggets and fry until golden brown. Remove to a towel lined plate. Chicken nuggets should cook for 4-5 minutes each side, until golden brown.
In a small bowl, add mustard, honey and lime juice. Whisk until fully combined. Serve on the side of the chicken nuggets.
Pepperoni Pizza Rollups
Preheat the oven to 425°F and set an oven rack in the middle position. Drizzle oil onto the sheet tray.
On a cutting board, sprinkle flour. On a lightly floured work surface, stretch the dough into a 10x15-inch oval about 1⁄4-inch thick. Leaving an inch border on the top, sprinkle with 1⁄2 cup of mozzarella and a tablespoon of parmesan. Shingle the pepperoni from one edge to the other, making 3 rows of pepperoni. Sprinkle with remaining mozzarella and another tablespoon of parmesan. Start rolling from the bottom up. Drizzle with oil, and sprinkle remaining parmesan.
Transfer roll up to sheet tray. Using a sharp knife, make 5 evenly spaced 1⁄2-inch-deep slits, 11⁄2 inches long, on top of the rollup.
Bake for 20-25 minutes, until golden brown on the top. Remove from the oven and let sit for 10 minutes. Slice at a diagonal. Serve with warm tomato sauce on the side.
