The Costco Connection - December 2015

NW

Tuxedo Milkshake
France Delice
In a blender, combine Tuxedo cake, ice cream and
milk. Blend until smooth. Serve in tall glasses with a
straw, garnished with a strawberry. Makes 2 servings.
1 1-inch slice frozen
Kirkland Signature™
Tuxedo cake
3 scoops vanilla ice cream
1 cup milk
Strawberries, for garnish
Simple Vegetarian Paella
Lundberg Family Farms
2 tablespoons olive oil
½ cup diced onion
1 teaspoon minced garlic
½ cup Lundberg Family
Farms short-grain
brown rice
1 teaspoon chipotle powder
¼ cup white wine
2 cups vegetable broth,
warmed
½ cup frozen peas
½ cup bell pepper strips
Preheat 2-quart saucepan over medium heat. Add oil,
onion and garlic. Sauté until onions has softened, about
5 minutes. Stir in rice, coating with oil. Stir in chipotle
powder. Deglaze pan with wine. Reduce heat to medi-
um-low and simmer until wine is absorbed.
Stir broth, in ½-cup increments, into the rice, letting it
absorb before adding the next amount. Simmer,
uncovered, about 45 minutes. Stir occasionally.
Reduce heat to low; the rice will start to stick. Lay
vegetables on top of rice. Cover pan and steam about
5 minutes, browning rice on the bottom and heating
vegetables. Stir together. Makes 3 servings.
Chocolate Croissant Shell
Vie de France
½ cup chocolate chips
1 Vie de France butter
croissant
¾ cup raspberry ice cream
¼ cup whipped cream,
optional
Raspberries, optional
Place chocolate chips in a small microwave-safe
bowl. Melt on low in the microwave, or, alternatively,
melt chips in a small saucepan over low heat.
While chips are melting, place a cooling rack over a
baking sheet. Slice croissant in half horizontally, and
place on rack, cut side down.
Pour melted chocolate over croissant until entire
surface is covered. Allow croissant to sit for about
15 minutes or until chocolate is firm.
Transfer croissant bottom to a serving plate. Place ice
cream on bottom half of croissant, then replace top.
If desired, serve with whipped cream
and raspberries. Makes 1 serving.