Turkey Cheeseburgers With Rosemary Onions
from Southern Living

Prep: 10 min., Chill: 30 min., Cook: 25 min., Broil: 5 minutes

1 (20-oz.) package lean ground turkey breast
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons butter, divided
1 large sweet onion, halved and sliced
1 teaspoon chopped fresh or dried rosemary
Vegetable cooking spray
1 (4-oz.) package goat cheese, sliced*
6 (1.5-oz.) whole grain white hamburger buns
Toppings: lettuce leaves, Dijon mustard, tomato slices


1. Gently combine first 4 ingredients. Shape mixture into 6 thin patties; cover and chill 30 minutes.
2. Melt 1 Tbsp. butter in a nonstick skillet over medium-high heat; add onion and rosemary, and sauté 10 minutes or until onion is tender and golden. Remove onion mixture from skillet.
3. Melt remaining 1/2 Tbsp. butter in same skillet over medium heat. Cook patties 6 minutes on each side or until no longer pink in center. Place on an aluminum foil-lined baking sheet or broiler pan coated with cooking spray.
4. Top each patty evenly with onion mixture and 1 cheese slice. Broil 6 inches from heat 3 to 5 minutes or until cheese is lightly browned. Serve on hamburger buns with desired toppings.

*4 oz. blue cheese, Gorgonzola cheese, or Swiss cheese may be substituted.

Yield
Makes 6 servings

Nutritional Information
CALORIES 320(0.0% from fat); FAT 10.5g (sat 5.7g,mono 2g,poly 0.8g); PROTEIN 30.8g; CHOLESTEROL 89mg; CALCIUM 138mg; SODIUM 783mg; FIBER 1.4g; IRON 2.3mg; CARBOHYDRATE 25g

Burger with the Garden
from Better Homes and Gardens

This burger looks so delicious! I haven't tried it yet, but can't wait to!

Prep: 20 minutes Grill: 14 minutes

2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 tsp. snipped fresh thyme
1/4 tsp. cracked black pepper
1 pound 90% lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium yellow summer squash, cut lengthwise into 1/4- to 1/2-inch thick slices
2 to 4 oz. blue cheese, cut in wedges
4 hamburger buns, split and toasted
Arugula or lettuce
Tomato slices (optional)
Red onion slices (optional)
Pickle slices (optional)

1. For the dressing, in a screw-top jar combine olive oil, vinegar, thyme, and pepper. Cover and shake well. Set aside.
2. In a large bowl combine ground beef, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Shape ground beef into four 3/4-inch-thick patties. Brush squash slices with some of the dressing mixture. Set remaining dressing aside.
3. For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until meat is done (160 degrees F), turning once halfway through grilling. Place squash slices along side beef patties. Cook over medium coals for 7 to 10 minutes or until tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)
4. To serve transfer cooked beef patties to buns. Drizzle cut side of bun tops with remaining dressing. Top burgers with arugula, squash, blue cheese, tomato, red onion, and pickle slices.

Makes: 4 servings

Nutrition Facts
Nutrition facts per serving:
Calories 426
Total Fat (g) 24
Saturated Fat (g) 8
Monounsaturated Fat (g) 11
Polyunsaturated Fat (g) 2
Cholesterol (mg) 82
Sodium (mg) 592
Carbohydrate (g) 24
Total Sugar (g) 3
Fiber (g) 2
Protein (g) 28
Vitamin C (DV%) 10
Calcium (DV%) 16
Iron (DV%) 22
*Percent Daily Values are base on a 2,000 calorie diet

Mango Chicken Salad

from Better Homes and Gardens

4 servings
Start to Finish: 30 minutes

6 cups torn romaine lettuce
2 cups fresh blueberries
1 mango, pitted, peeled, and cut up
12 to 16 oz. chicken breast tenderloins
Salt and ground black pepper
2 Tbsp. purchased garlic butter
2 cups broccoli florets
1/2 cup bottled blue cheese Italian vinaigrette salad dressing
Crumbled blue cheese (optional)

1. On a serving platter place romaine lettuce. Top with blueberries and mango; set aside.
2. Season chicken breast tenderloins with salt and pepper. In a large skillet cook chicken in 1 tablespoon of the hot garlic butter over medium heat for 6 to 8 minutes or until no longer pink, turning once. Transfer to a cutting board; slice. Arrange atop salad.
3. In the same skillet cook broccoli in the remaining tablespoon garlic butter over medium heat for 4 to 6 minutes until tender. Place atop salad. Drizzle salad with blue cheese vinaigrette. If desired, sprinkle with blue cheese.

Note: If your mango is under ripe, saute it with the broccoli to enhance its flavor.

Nutrition Facts
Nutrition facts per serving:
Servings Per Recipe 4 servings
Calories 381
Total Fat (g) 22
Saturated Fat (g) 5
Monounsaturated Fat (g) 0
Polyunsaturated Fat (g) 1
Cholesterol (mg) 59
Sodium (mg) 469
Carbohydrate (g) 26
Total Sugar (g) 18
Fiber (g) 6
Protein (g) 24
Vitamin C (DV%) 137
Calcium (DV%) 7
Iron (DV%) 11
*Percent Daily Values are base on a 2,000 calorie diet

Arugula Salad with Berry Dressing
from Better Homes and Gardens magazine, August 2007

Prep: 25 minutes

1 cup strawberries, hulled and halved
2 Tbsp. balsamic vinegar
1 Tbsp. canola oil
1 tsp. honey
Dash of salt
2 Tbsp. chopped pistachio nuts
1 4-oz. log goat cheese (chevre)
4 cups arugula leaves
3/4 cup blackberries, blueberries, and/or raspberries
1/4 cup thin strips of shaved jicama*, optional

1. For berry dressing, in blender container combine 3/4 cup strawberries, vinegar, oil, honey, and salt. Cover; blend until smooth. Set aside. Spread pistachio nuts on piece of waxed paper. Roll goat cheese in pistachio nuts until well coated. Slice goat cheese crosswise into 8 slices.
2. Place arugula and remaining strawberries in serving dish. Top with blackberries, cheese slices, and jicama. Drizzle with berry dressing. Makes 4 servings

Nutrition Facts
Nutrition facts per serving:
Calories 166
Total Fat (g) 12
Saturated Fat (g) 5
Monounsaturated Fat (g) 4
Polyunsaturated Fat (g) 2
Cholesterol (mg) 13
Sodium (mg) 147
Carbohydrate (g) 10
Total Sugar (g) 6
Fiber (g) 3
Protein (g) 7
Vitamin C (DV%) 50
Calcium (DV%) 9
Iron (DV%) 7
*Percent Daily Values are base on a 2,000 calorie diet

Savory Chicken Pot Pie
from Southern Living

*I substitute a few chicken breasts instead of thighs. This is one of Taylor's favorites!

Prep: 20 min., Cook: 20 min., Stand: 15 min., Bake: 35 min.

1 small sweet potato
12 PILGRIM'S PRIDE Boneless, Skinless Chicken Thighs, cut into bite-size pieces
1/2 teaspoon seasoned salt
1/3 cup chopped onion
1 teaspoon vegetable oil
1/4 cup butter
1/3 cup all-purpose flour
3 cups chicken broth
1 (10 3/4-oz.) can condensed cream of mushroom soup
1 (16-oz.) package frozen peas and carrots, thawed
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground pepper
1/2 (15-oz.) package refrigerated piecrust

1. Pierce sweet potato several times with a fork. Place in microwave oven, and cover with a damp paper towel. Microwave at HIGH 3 minutes or until done. Let stand 5 minutes; peel and dice. Set aside.
2. Sprinkle chicken evenly with seasoned salt. Sauté chicken and onion in hot oil in a Dutch oven over medium-high heat 5 to 8 minutes or until done. Remove chicken and onion.
3. Melt butter in Dutch oven over medium-high heat; whisk in flour, chicken broth, and soup. Reduce heat to medium-low, and cook, stirring occasionally, 3 to 4 minutes or until thickened. Stir in cooked chicken and onion, sweet potato, peas and carrots, lemon juice, and pepper. Cook, stirring often, 5 minutes or until thoroughly heated. Spoon chicken mixture into a lightly greased 13- x 9-inch baking dish.
4. Roll piecrust into 13- x 9-inch rectangle; fit over chicken mixture in baking dish. Cut several slits in top of crust for steam to escape.
5. Bake at 400° for 30 to 35 minutes or until crust is golden brown and filling is thoroughly heated. Let stand 10 minutes before serving.

Yield: Makes 8 servings

Margarita Sunrise
from Southern Living

Prep: 10 min.

Make any size batch of this recipe by simply multiplying the ingredient measurements by the desired number of servings. For larger batches, stir together all ingredients in a pitcher until powdered sugar is dissolved. Chill and serve over ice. For a sweeter drink, use 1/2 cup powdered sugar instead of 1/3 cup.

Fresh lime wedge (optional)

Margarita salt (optional)

1/3 cup fresh lime juice*

3 tablespoons orange liqueur

3 tablespoons orange juice

2 tablespoons tequila

1/3 to 1/2 cup powdered sugar

Ice

3 tablespoons club soda or lemon-lime soft drink

2 teaspoons grenadine

1. Rub rim of a chilled margarita glass with lime wedge, and dip rim in salt to coat, if desired.
2. Pour lime juice, liqueur, orange juice, tequila, and powdered sugar over ice in a cocktail shaker. Cover with lid, and shake until thoroughly chilled. Strain into prepared glass. Add club soda or lemon-lime soft drink for a little fizz, if desired. Top with grenadine. Serve immediately.

*1/3 cup thawed frozen limeade concentrate may be substituted for fresh lime juice. Omit powdered sugar, and proceed with recipe as directed.

Yield
Makes 1 serving

Fruit Salsa with Cinnamon Crisps
from Southern Living

1 pint fresh strawberries, chopped
1 large banana, chopped
1 Red Delicious apple, chopped
1 kiwifruit, peeled and chopped
1/4 cup fresh lemon juice
1/4 cup sugar
1/4 teaspoon ground nutmeg
1 1/4 teaspoons ground cinnamon, divided
4 (7 1/2-inch) flour tortillas
Vegetable cooking spray
2 tablespoons sugar

Combine first 4 ingredients. Stir together lemon juice, 1/4 cup sugar, nutmeg, and 1/2 teaspoon cinnamon; toss with fruit. Chill.

Cut each tortilla into eighths. Arrange pieces on baking sheets. Lightly coat with cooking spray. Combine remaining 3/4 teaspoon cinnamon and 2 tablespoons sugar. Sprinkle over tortilla chips. Bake at 350° for 6 to 8 minutes or until lightly browned. Serve with fruit salsa.

Yield
4 servings

Chicken or Steak with Balsamic BBQ Sauce
Recipe courtesy Giada De Laurentiis

For the Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the chicken or steak:
4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak Salt and freshly ground pepper

For the BBQ sauce: Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

For the chicken or steak: Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

Basil Cheese Spread

6 fresh basil leaves
3 medium cloves garlic
1 (8-oz.) pkg. cream cheese, softened
1 cup grated Parmesan cheese
1 cup chopped walnuts
1/2 cup olive oil
fresh basil leaves for garnish

In food processor, process basil and garlic until finely chopped. Add cream cheese, Parmesan cheese, walnuts, and olive oil; process until smooth. Transfer spread mixture to a serving bowl and garnish with fresh basil leaves. Serve with assorted crackers.

Roasted Fall Vegetables
from Southern Living

Prep: 20 min., Bake: 35 min. These roasted veggies get their zing from ginger. You can also try them with ground cumin or Italian seasoning.

no-stick cooking spray
3 medium-size sweet potatoes, peeled and cut into 1/2-inch cubes
1 medium-size red bell pepper, cut into 1/2-inch pieces
1 medium-size sweet onion, coarsely chopped
1 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon pepper

Coat a 15- x 10-inch jelly-roll pan with cooking spray.
Place potatoes, bell pepper, and onion in pan; sprinkle evenly with salt, ginger, and pepper. Toss until vegetables are evenly coated with cooking spray.
Bake at 450° for 30 to 35 minutes or until potatoes are tender.

Yield
Makes 6 servings

White Sangria
from Southern Living

Prep: 20 min.

1 (750-milliliter) bottle dry white wine
1 cup thawed orange juice concentrate
1/3 cup thawed lemonade concentrate
1/3 cup thawed limeade concentrate
1 navel orange, sliced
1 lemon, sliced
1 lime, sliced
3 cups club soda, chilled

Stir together first 4 ingredients. Stir in half of fruit slices. Cover and chill until ready to serve. Stir in club soda just before serving. Serve over ice with remaining fruit slices.

Yield
Makes about 2 quarts

Baked Penne with Roasted Vegetables
Recipe courtesy Giada De Laurentiis of the Food Network

This is one of my favorite pasta dinners! It is soo good!

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Fiesta Taco Lasagna
from Southern Living

Prep: 15 min., Cook: 15 min., Bake: 45 min., Stand: 5 min. No-boil lasagna noodles make this dish easy to assemble.

1 pound lean ground beef
1 (1.25-ounce) package taco seasoning
1 (11-ounce) can yellow corn with red and green peppers, drained
1/2 cup water
1 (8-ounce) container soft onion-and-chive cream cheese
2 cups (8 ounces) shredded Cheddar-Monterey Jack cheese blend, divided
4 1/2 cups salsa
9 no-boil lasagna noodles
Toppings: sour cream, chopped fresh cilantro

Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain and return to skillet. Stir in taco seasoning, corn, and 1/2 cup water. Cook, uncovered, stirring occasionally, 5 minutes or until thickened. Add cream cheese, stirring until melted. Remove from heat, and stir in 1 cup Cheddar-Monterey Jack cheese.
Spread 1 cup salsa evenly in a lightly greased 13- x 9-inch baking dish. Layer with 3 lasagna noodles (noodles should not touch each other or sides of dish), 2 cups ground beef mixture, and 3/4 cup salsa. Repeat layers using 3 lasagna noodles, remaining ground beef mixture, and 3/4 cup salsa. Top with remaining 3 noodles and 2 cups salsa, covering noodles completely. Sprinkle evenly with remaining 1 cup Cheddar-Monterey Jack cheese.
Bake, covered, at 375° for 30 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and edges are lightly browned. Let stand 5 minutes. Serve with desired toppings.

Yield
Makes 9 servings

Mocha-Pecan Mud Pie
from Southern Living

Prep: 15 min.; Bake: 10 min.; Freeze: 8 hrs., 10 min.

1/2 cup chopped pecans
Vegetable cooking spray
1 teaspoon sugar
1 pint light coffee ice cream, softened
1 pint light chocolate ice cream, softened
1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)
1 (6-ounce) ready-made chocolate crumb piecrust
2 tablespoons light chocolate syrup

Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.

Yield
Makes 9 servings

Chicken-And-Wild Rice Casserole
from Southern Living

1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
2 (10 1/2-ounce) cans low-sodium chicken broth
1 (8-ounce) package fresh mushroom slices
3 cups chopped cooked chicken
2/3 cup Italian dressing
1 (8-ounce) container sour cream

Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 minutes.
Stir in chicken, dressing, and sour cream; spoon into a lightly greased 2-quart baking dish.
Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes.

Yield
Makes 6 servings

Bistro Grilled Chicken Pizza
from Southern Living

Prep: 15 min., Grill: 10 min. Use long-handled grilling tongs and a spatula to turn the dough with ease.

1 (13.8-ounce) can refrigerated pizza crust dough
1 teaspoon olive oil
3/4 cup pizza sauce
4 plum tomatoes, sliced
2 cups chopped cooked chicken
1 (4-ounce) package tomato-and-basil feta cheese
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons chopped fresh basil

Unroll dough, and place on a lightly greased 18- x 12-inch sheet of heavy-duty aluminum foil. Starting at center, press out dough with hands to form a 13- x 9-inch rectangle. Brush dough evenly with olive oil.
Invert dough onto grill cooking grate; peel off foil. Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes or until bottom of dough is golden brown. Turn dough over, and grill, covered with grill lid, 1 to 2 minutes or until bottom is set. Carefully remove crust from grill to an aluminum foil-lined baking sheet.
Microwave pizza sauce in a small glass bowl at HIGH 30 seconds or until warm, stirring once. Spread sauce evenly over crust; top with tomatoes and chicken. Sprinkle evenly with cheeses and basil. Return pizza to cooking grate (pizza should slide easily). Grill, covered with grill lid, 3 to 5 more minutes or until crust is done and cheese is melted.

Yield
Makes 6 servings

Zucchini with Parmesan
Copyright 2002, Barefoot Contessa Family Style, All rights reserved

This is a simple, delicious side dish!

8 medium zucchini
Good olive oil
2 large yellow onions cut in half and sliced 1/2 inch thick
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.

Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

Tri-Colore Orzo
Recipe courtesy Giada De Laurentiis of the Food Network

This is one of my new favorite side dishes. It is a great thing to bring along for a potluck dinner or picnic. I made it with feta cheese and dried cranberries and it was great. It's a very light dish!

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

Amaretto Chocolate Chip Cookie Sandwiches
Recipe courtesy Giada De Laurentiis of the Food Network

These ice cream cookie sandwiches are to die for! A great summer treat!

1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) golden brown sugar
1 cup granulated sugar
2 large eggs, room temperature
3/4 teaspoon pure almond extract
1 (12-ounce) bag semisweet chocolate chips
1 cup whole almonds, toasted and chopped
3 pints vanilla ice cream, softened slightly
1/3 cup amaretto liqueur

Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 325 degrees F.
Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. Beat in the eggs and almond extract. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds.
For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store airtight at room temperature.
To make the ice cream sandwiches: Place the ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours. Arrange 12 cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze the sandwiches until they are firm, at least 3 hours. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen.