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1 Qt. quality vanilla ice-cream

Step one: Place graham crackers in the large bowl of a food processor and pulse adding the melted butter till blended; spray with cooking oil the bottom of a 9 inch spring form pan and press the crumbs into pan to form a crust. Place in freezer for 15-20 minutes to set up; place the peppermint candies in a (heavy) plastic bag and crush with a small hammer or rolling pin till in small pieces.

Step Two: When the crust is set up; press some of the ice-cream gently on top of the crust; sprinkle with some of the peppermint candies; layer more ice-cream on top and repeat with the peppermint (reserving some for garnish) return pan to the freezer to set up.

Melt all the above together in a medium size sauce pan over medium heat, whisk at first to blend then stir with a wooden spoon continually till smooth and thick; 8-10 minutes or till the sauce sticks and coats the spoon; remove from heat and stir in the vanilla extract. Set aside to cool or pour into a container and refrigerate till cool. Tip: (best when cooled at room temperature) Reserve a half cup to use as a drizzle over the sliced cake; may need to microwave for a few seconds to thin out for drizzle

Step Four: Remove the spring form pan with crust and ice-cream from freezer and pour the cooled fudge sauce over the top; place back into the freezer to set up; 2-3 hours

Final Step: Remove cake from freezer and spread the whip cream over the top; sprinkle the remaining peppermint candy on top of whipped cream; refreeze for at least 1 more hour; will keep up to 1 week.

Before serving; remove from spring form pan; slice into serving size pieces; garnish with fresh mint leaves; and drizzle with the extra fudge sauce.

1 pound veal scaloppini (10-12 slices)
Salt and pepper to taste
2-3 tablespoons butter
2 -3 tablespoons olive oil
12 ounces portabella or cremini mushrooms (sliced)
1 small onion (minced)
¾ cup dry white wine
¾ cup beef broth
½ cup heavy cream
¼ cup half-n-half
½ cup frozen peas (thawed)
1 pound of your favorite pasta
1 lemon thinly sliced

Boil pasta according package directions till al dente; drain and set aside reserving some of the hot water

Salt and pepper veal slices; In a large size heavy fry pan melt half of the butter and oil over medium to medium high heat; add the veal and sauté until just cooked through, 1-1 ½ minutes per side. (Work in batches if your pan does not hold all 12 pieces) Plate the veal and tent with foil to keep warm.

In the same pan melt the other half of the butter and oil; add the onion and mushrooms, salt and pepper to taste; sauté till tender, 7-8 minutes. Add the wine and broth; reduce heat to simmer and cook till some of the broth has reduced; 5-7 minutes. Add the half-n-half and cream; continue to simmer till sauce thickens slightly, stirring often; 4-5 minutes. Add the peas and continue to cook for an additional 1-2 minutes.

Re-heat the pasta with reserved water over a colander; plate pasta and lay the veal over the pasta; pour sauce over everything and garnish with fresh slices of lemon.

ENJOY!