Keilbasa and Gnocci

I'm posting about this dish in honor of my husband. It is one of his favorite meals that his mom used to make him. I actually ate it and enjoyed it. There really isn't a recipe to follow, but it makes for a good, quick, winter week night dish especially if you're not watching your waistline!

Ingredients:
1 package of polska keilbasa
1 package of potato gnocci (found in the pasta aisle)
brown sugar
mustard
butter
garlic powder

Directions:
1. Cook keilbasa according to directions on stove. Meanwhile boil a pot of water to cook for gnocci.
2. Cook gnocci according to directions. It only takes a few minutes once water is boiling.
3. Melt about 1/4 or 1/2 stick of butter. Add a tablespoon of garlic powder and mix into butter.
4. Drain gnocci and toss in garlic butter.
5. Serve kielbasa with brown sugar mustard. I just squeeze some mustard into a little side dish and add some brown sugar and mix together.

Ice Box Cake

This recipe has been in my family for a long time This is the Thanksgiving and Christmas dessert my Grandma Hattie would always make.

Ingredients:
1 box Nilla wafers
1 large box of Jello Cook and Serve Chocolate pudding
1 large box of Jello Cook and Serve Vanilla pudding
1 container of Cool Whip
Sprinkles
whole milk

Directions:
1. Make the puddings according to directions in a sauce pan on the stove. Use a whisk to constantly stir pudding so it doesn't burn. Use whole milk (or 1% but not skim. It will make thin pudding).
2. After each of the puddings have been made, pour each into a bowl and immediately cover with saran wrap and place in fridge. The plastic wrap (I've used both Press and Seal and Saran) will keep the pudding from forming a film on the top. The pudding just needs to cool off enough so that it isn't scalding hot. It should be about a warm temperature when you are putting the cake together. Maybe leave in fridge for 15-20 minutes.
3. Line a 8x8 square dish or pan with a layer of Nilla wafers. Then make a second row of the waffers, filling in the holes and spaces the first layer made. I break some in half on the ends to fill in.
4. Take the vanilla and chocolate puddings out of the fridge and remove plastic wrap. Gently pour or spoon the pudding on the 2 layers of wafers.
5. Place another 2 layers of wafers on top of the vanilla pudding.
6. Gently spoon or pour the chocolate pudding on top of the wafers.
7. Cover with plastic wrap and chill over night.
8. Before serving, frost with the container of Cool Whip. I use most of the container with some left over.
9. I usually sprinkle with Christmas sprinkles. My grandma would crush Jingle cookies on top.
10. Cut into squares and serve. The first piece is usually the messiest. If you have a mini spatula from Pampered Chef, it works great getting the pieces out!!