Mike Hierl's Good Ole Ribeye

Welcome to our monthly Dish segment. This month, we asked Mike Hierl to provide us with his favorite Dine In and Dine Out choices. Check them out below and let us know if you give them a try!

A Little Bit About Mike

Michael Hierl is the third-generation owner and current President of Hierl Insurance, Inc.

Mike is married with 2 children and 2 dogs. He enjoys physical activities such as golf, hunting, running, and biking. Mike also has his pilot’s license and has parachuted twice: once in college and another time with friends and family a year later.

Mike is the current President of Hierl Insurance, Inc and is the third generation owner. He is a University of Wisconsin-Whitewater graduate with a bachelor’s degree in finance. He has since earned the designations of Chartered Property Casualty Underwriter (CPCU) and Certified Insurance Counselor (CIC).

Learn more about Mike


The Good Ole Ribeye

Ingredients

Ribeye Rub:

Directions

Preheat a grill to high heat.

Place ribeye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.

 

This recipe was provided by Food Network. If you’d like to visit the original source, please click here.


When It’s a Great Time to Go Out

Mike and his family enjoy Gino’s in Fond du Lac. Mike loves to order the caesar salad and a pizza of choice.

“At Gino’s Italian Restaurant, you can indulge in authentic Italian food without breaking the bank. From sauces to dough, everything is made from scratch.” Get more about Gino’s on the restaurant’s website.

Gino’s is rated 4.0 stars on Trip Advisor.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


Cookie Dough Brownies with Nicole Sumner

Welcome to our monthly Dish segment. This month, we asked Nicole Sumner to provide us with her favorite Dine In and Dine Out choices. Check them out below and let us know if you give them a try!

A Little Bit About Nicole

Nicole is an Administrative Assistant at Hierl Insurance, Inc. Nicole is a Fond du Lac native, who joins Hierl as an honors graduate from Moraine Park Technical College in Fond du Lac with an Associates of Applied Sciences in Human Resources.

In her free time, she can be found spending time with her friends, family and beloved dog, Spike. During the summer, Nicole loves going camping at in Shawano, Wisconsin, where she enjoys boating, tubing, swimming, sitting by the fire and relaxing with her family. Read her full bio.


Cookie Dough Brownies

“My favorite family recipe would have to be the Cookie Dough Brownies my mom makes.”

Ingredients

Brownies

  • 1 box of brownie mix

OR

  • 1/2 cup butter melted
  • 1 1/2 cups white sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

Cookie Dough Layer

  • 1/2 cup butter softened
  • 1/4 cup sugar
  • 1/3 cup brown sugar
  • 2 tablespoons milk
  • 3/4 cup flour
  • 1/2 cup mini chocolate chips

Topping

  • 1 cup semi-sweet chocolate chips
  • 2/3 cup heavy cream
  • 1 tablespoon butter

Directions

Brownies

  1. Prepare brownies according to box directions

OR

  1. Preheat oven to 350 degrees. Lightly grease a 9×9 pan.
  2. In a large bowl, combine the butter, sugar, & vanilla. Beat in the eggs.
  3. Combine flour, cocoa powder, & salt. Add a little at time to the egg mixture just until combined. Fold in chocolate chips and pour into prepared pan.
  4. Bake about 22-26 minutes or just until done (do not overbake). Remove and cool.

Cookie Dough Layer

  1. Cream butter, white sugar and brown sugar with mixer on med-high. Add in milk. Add in flour a bit at a time until fully incorporated. Stir in chocolate chips with a spoon. Spread mixture over cooled brownies.

Topping

  1. Bring heavy cream and butter just to a boil. Pour over chocolate chips and let sit 4 minutes without stirring. Stir until completely combined.
  2. Pour over the cookie dough layer. Let cool at room temperature for 30 minutes (this keeps the topping shiny). Refrigerate to set.

This recipe was provided by Spend with Pennies. If you’d like to visit the original source, please click here.


When It’s a Great Time to Go Out

Nicole’s favorite restaurant is HuHot Mongolian Grill in Oshkosh, Wisconsin. 

“My favorite thing to do is customize my meal and take it to the grill!”

View their website.

Check out their menu.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


Chicken and Broccoli Bake with Taylor Cerminara

Welcome to our monthly Dish segment. This month, we asked Taylor Cerminara to provide us with her favorite Dine In and Dine Out choices. Check them out below and let us know if you give them a try!

A Little Bit About Taylor

Taylor is an Employee Benefits Service Agent at Hierl Insurance, Inc. Her experience includes working in a skilled nursing facility in the admissions department doing intake work for incoming rehabilitation residents where she helped patients understand the what their insurance benefits would be for their inpatient stay and helped collect patient history for the facility’s database. Taylor is also a Notary for the state of Wisconsin.

In her free time, Taylor enjoys the outdoors and when it’s colder out, she loves to curl up with a good book. Some of her favorite hobbies include skiing, hiking, kayaking and canoeing.


Chicken and Broccoli Bake

“An easy weekday recipe I like to do is Chicken and Broccoli Bake, a perk is it’s low carb too!”

Ingredients

  • 1 pound cooked chicken, cut into small pieces/bites
  • 1 ½ tablespoon of olive oil
  • 1 pound broccoli (I use frozen)
  • 1 can cream of mushroom soup
  • 1 can cream of broccoli soup
  • 1/3 cup Bread crumbs
  • 1/3 cup shredded cheese (optional)
  • 1 teaspoon Salt and Pepper

Directions

  1. Preheat oven to 350 degrees
  2. Heat olive oil and raw chicken on stove pan until fully cooked (I cut the raw chicken before I cook it on the stove because it cooks faster)
  3. Mix cream of mushroom and cream of broccoli together, add milk until a soup-like consistency
  4. Mix frozen broccoli, cooked chicken, soup mixture, and salt & pepper in a large bowl
  5. Place mixture into a 3-quart glass baking dish, add shredded cheese (optional), and spread bread crumbs over the top.
  6. Bake for 30 to 45 minutes uncovered
  7. Let rest for 10 minutes and enjoy!


When It’s a Great Time to Go Out

Taylor enjoys eating at Salty’s in Fond du Lac.

“It’s a really great seafood restaurant!”

Get more about Salty’s on the restaurant’s website.

Salty’s is rated 4.0 stars on Trip Advisor.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


Bolognese with Scott Smeaton

Welcome to our monthly Dish segment. This month, we asked Scott Smeaton to provide us with his favorite Dine In and Dine Out choices. Check them out below and let us know if you give them a try!

A Little Bit About Scott

Scott is Executive Vice President of the business insurance planning firm, Hierl Insurance, Inc.

Since 1988, Scott has been providing Employee Benefit and Business Risk Management services to businesses throughout N.E. Wisconsin. He joined Hierl in 1994, becoming a partner only a few years later. During his time at Hierl, he’s focused on helping businesses manage their risk, whether it be rising costs of healthcare and benefits or workers compensation claims. Read more on his bio.


Pasta Bolognese

Ingredients

  • 1 large onion or 2 small, cut into 1­inch dice
  • 2 large carrots, cut into 1/2­inch dice
  • 3 ribs celery, cut into 1­inch dice
  • 4 cloves garlic
  • Extra­virgin olive oil, for the pan
  • Kosher salt
  • 3 pounds ground chuck, brisket or round or combination
  • 2 cups tomato paste
  • 3 cups hearty red wine
  • Water
  • 3 bay leaves
  • 1 bunch thyme, tied in a bundle
  • 1 pound spaghetti
  • 1/2 cup grated Parmigiano­Reggiano
  • High quality extra­virgin olive oil, for finishing

Directions

  1. In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently for about 15 to 20 minutes. Be patient, this is where the big flavors develop.
  2. Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don’t rush this step. Cook another 15 to 20 minutes.
  3. Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes. Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don’t be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning, you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
  4. During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn’t matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
  5. While the pasta is cooking remove 1/2 of the ragu from the pot and reserve. Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high-quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.


When It’s a Great Time to Go Out

Scott and his family enjoy eating at the Draft Gastropub in Appleton, Wisconsin.

Learn more about the Draft Gastropub on the restaurant’s website.

Get directions.

View their menu.

The Draft Gastropub is rated 4.5 stars on Trip Advisor.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


Hierl's Holiday Favorites

Welcome to our monthly Dish segment. This month, we’ve provided some of our holiday favorites. We hope you have a safe and happy holiday season!

Creme Brulee French Toast

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed brown sugar
  • 2 tablespoons corn syrup
  • 1 (8 to 9) inch round loaf Challah bread
  • 5 large eggs
  • 1 1/2 cups half and half
  • 1 teaspoon vanilla
  • 1 teaspoon Grand Marnier
  • 1/4 teaspoon salt

Directions

  1. In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
  2. Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

This recipe was provided by Food Network. If you’d like to visit the original source, please click here.


Lobster Mac and Cheese

Ingredients

  • Kosher salt
  • Vegetable oil
  • 1 pound cavatappi or elbow macaroni
  • 1 quart milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 12 ounces Gruyere cheese, grated (4 cups)
  • 8 ounces extra-sharp Cheddar, grated (2 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon nutmeg
  • 1 1/2 pounds cooked lobster meat
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

  1. Preheat the oven to 375 degrees F.
  2. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  3. Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
  4. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

This recipe was provided by Food Network. If you’d like to visit the original source, please click here.


Buckeye Fudge

Ingredients

  • 3 cups Reese’s™ peanut butter chips
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1/2 cup creamy peanut butter
  • 1/3 cup finely chopped cocktail peanuts
  • 1 cup dark chocolate chips
  • 1/2 cup heavy whipping cream

Directions

  1. Line 9-inch square pan with foil; spray with cooking spray.
  2. In a large microwavable bowl, microwave peanut butter chips uncovered on Medium (50%) in 1-minute increments 3 to 4 minutes or until melted and smooth, stirring well after each minute.
  3. Stir in condensed milk, peanut butter and peanuts until blended. (Mixture will be thick.) Press mixture evenly in pan. Refrigerate 30 minutes.
  4. In a small microwavable bowl, microwave chocolate chips and cream uncovered on High 60 to 90 seconds; stir until smooth. Spread evenly over chilled fudge. Refrigerate about 2 hours or until chocolate is set. Cut into 8 rows by 8 rows. Store covered in the refrigerator.

This recipe was provided by Betty Crocker. If you’d like to visit the original source, please click here.


**Holiday Hours

Our offices will be closed the following days in December and January:

Christmas Eve: Monday, December 24

Christmas Day: Tuesday, December 25

New Year’s Eve: Monday, December 31

New Year’s Day: Tuesday, January 1

We wish you all a warm and happy holiday season filled with family, friends and good times!

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


Roast Spatchcock Turkey with Hierl

Welcome to our monthly Dish segment. This month, we’ve provided one of our favorite holiday dishes. We hope you have a safe and happy Thanksgiving!

Roast Spatchcock Turkey

Ingredients

  • 1 (10 pound) whole turkey
  • 1/2 cup olive oil
  • 1 tablespoon salt
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon crushed black pepper

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack on a baking sheet.
  2. Turn the turkey over, breast-side down. Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone. Repeat on the other side of the backbone. Reserve the backbone for making turkey stock for gravy. Press firmly down onto both sides of turkey to flatten.
  3. Tuck the wing tips under the turkey and place on the roasting rack. Pat skin dry and rub olive oil over the entire turkey; season with salt, sage, thyme, rosemary, and black pepper.
  4. Bake in the preheated oven for 1 hour 30 minutes, rotating baking sheet every 30 minutes. Increase temperature to 400 degrees F (200 degrees C) and roast until skin is crisp, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover loosely with a doubled sheet of aluminum foil, and allow to rest for 10 to 15 minutes before slicing.

This recipe was provided by AllRecipes. If you’d like to visit the original source, please click here.


**Holiday Hours

Our offices will be closed Thursday, November 22 and Friday, November 23 and will reopen Monday, November 26. All of us at Hierl wish you a happy Thanksgiving filled with family, friends and good food.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


Ladd's Chocolate Pie with Jodi Van Nocker

Welcome to our monthly Dish segment. This month, we asked Jodi Van Nocker to provide us with her favorite Dine In and Dine Out choices. Check them out below and let us know if you give them a try!

A Little Bit About Jodi

Jodi is an Employee Benefits Service Agent at Hierl Insurance, Inc. Jodi is always eager to assist our clients with a great attitude and an open mind. She is responsible for client services with our technology-based products and wellness programs.

Jodi offers creative ideas and an enthusiastic personality…Read her full bio.


Dine In

Jodi’s favorite Dine In recipe to enjoy with her family is Ladd’s Chocolate Pie. “This is a great treat that everyone in my family enjoys.”

Ingredients

Directions

In a large saucepan over medium heat, stir together the sugar, cornstarch and salt. Then pour in the milk, then the beaten eggs. Cook, stirring, until the mixture comes to a boil. Remove from the heat and add the chocolate, butter and vanilla. Stir until the chocolate is all melted. Pour into the baked pie shell and chill in the fridge for several hours until set.

Serve plain or serve with as many toppings as you wish!

This recipe was provided by Food Network. If you’d like to visit the original source, please click here.


When It’s a Great Time to Go Out

Jodi’s favorite restaurant is Salty’s Seafood and Spirits in Fond du Lac, Wisconsin. Her favorite dish is the cheesy seafood soup.

Learn more about Salty’s Seafood and Spirits on the restaurant’s website.

View their menu.

Red Cabin at Green Acres is rated 4 stars on Trip Advisor.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


Horchata with Cindy Contreras

Every month, one of our amazing employees provides us with their favorite recipe and local restaurant. For this month’s Dish, Cindy Contreras has given us her favorite Dine In and Dine Out choices. Check them out below!

Dine In

Cindy’s favorite Dine In recipe to enjoy with her family is Horchata, also called Rice Water.

“Horchata is my favorite Mexican drink. It’s made out of rice, milk, vanilla, and cinnamon. It’s so easy to make and is DELICIOUS!”

Ingredients:

  • 1 1/3 cup uncooked long-grain white rice
  • 2 cinnamon sticks
  • 4 cups water
  • 1 ½ cups milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/3 – ½ cup sugar, to taste

Preparation:

  1. Add rice, 2 cups of water, and 2 cinnamon sticks to a blender
  2. Blend about for 2 minutes or until the rice and cinnamon sticks are roughly ground. Add the remaining water and blend again.
  3. Pour contents into a pitcher or container with a fitted lid and place on your countertop overnight (or for at least 8 hours).
  4. Pour the rice mixture into a fine mesh strainer, into a pitcher. Discard the rice.
  5. Stir in the milk, vanilla, cinnamon, and sugar (to your preference). Chill until ready to serve. Stir well before serving and serve over ice.

Dine Out

Cindy’s favorite place to eat out is Gino’s Italian Restaurant in Fond du Lac, Wisconsin. Her favorite dish is their Chicago style deep dish pizza!

“My personal favorite is their Chicago style deep dish pizza!”

You can visit their website here.

View their menu.

584 W Johnson St
Fond du Lac, WI 54935

Thanks for joining us for this month’s Dish! If you try a recipe or restaurant, be sure to let us know. Don’t forget to come back next month for more yummy favorites!


The Dish with Nicole Sumner

Welcome to our monthly Dish segment. This month, we asked Nicole Sumner to provide us with her favorite Dine In and Dine Out choices. Check them out below and let us know if you give them a try!

A Little Bit About Nicole

Nicole is a Fond du Lac native, who joins Hierl as an honors graduate from Moraine Park Technical College in Fond du Lac with an Associates degree in Applied Sciences.

Outside of work, she can be found spending time with her friends, family and beloved dog, Spike. During the summer, camping trips to Shawano, WI are a favorite past time…Read her full bio.


Cookie Dough Brownies

“My favorite family recipe would have to be the Cookie Dough Brownies my mom makes.”

Ingredients

BROWNIES

  • 1 box of brownie mix
OR
  • 1/2 cup butter melted
  • 1 1/2 cups white sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips
COOKIE DOUGH LAYER
  • 1/2 cup butter softened
  • 1/4 cup sugar
  • 1/3 cup brown sugar
  • 2 tablespoons milk
  • 3/4 cup flour
  • 1/2 cup mini chocolate chips
TOPPING
  • 1 cup semi-sweet chocolate chips
  • 2/3 cup heavy cream
  • 1 tablespoon butter

Directions

BROWNIES

  1. Prepare brownies according to box directions
OR
  1. Preheat oven to 350 degrees. Lightly grease a 9×9 pan.
  2. In a large bowl, combine the butter, sugar, & vanilla. Beat in the eggs.
  3. Combine flour, cocoa powder, & salt. Add a little at time to the egg mixture just until combined. Fold in chocolate chips and pour into prepared pan.
  4. Bake about 22-26 minutes or just until done (do not overbake). Remove and cool.
COOKIE DOUGH LAYER
  1. Cream butter, white sugar and brown sugar with mixer on med-high. Add in milk. Add in flour a bit at a time until fully incorporated. Stir in chocolate chips with a spoon. Spread mixture over cooled brownies.
TOPPING
  1. Bring heavy cream and butter just to a boil. Pour over chocolate chips and let sit 4 minutes without stirring. Stir until completely combined.
  2. Pour over the cookie dough layer. Let cool at room temperature for 30 minutes (this keeps the topping shiny). Refrigerate to set.

 

This recipe was provided by Spend with Pennies. If you’d like to visit the original source, please click here.


2059 Witzel Ave, Oshkosh, WI 54904

When It’s a Great Time to Go Out

Nicole’s favorite restaurant is HuHot Mongolian Grill in Oshkosh, Wisconsin. 

“My favorite thing to do is customize my meal and take it to the grill!”

View their website.

Check out their menu.

Thank-you for joining us for this month’s Dish! Don’t forget to come back next month for a new one.


What's the Dish? Taylor Cerminara's Homemade Chocolate Ice Cream with Peanut Butter Swirls

Prior to joining our team, Taylor earned her Associates of Applied Sciences in Human Services and gained experience through her work at a skilled nursing facility.

In her free time, she enjoys the outdoors and when it's colder out, she loves to curl up with a good book.Some of her favorite hobbies include skiing, hiking, kayaking and canoeing...Read her full bio.

Dine In

Taylor loves making her Homemade Chocolate Ice Cream with Peanut Butter Swirls when she's dining in. Want to try it out? Try out her recipe below: 

• 3/4 cup sugar

• 1/3 cup unsweetened cocoa powder

• 3 tbsp cornstarch

• 2 1/2 cups whole milk

• 3/4 cup heavy cream

• 1 cup semisweet chocolate chips, divided

• Peanut butter filling

• 3/4 cup smooth peanut butter

• 1 tbsp plus 1 tsp heavy cream

• Pinch of salt

In a small bowl whisk together the sugar, cocoa powder and cornstarch.

In a heavy bottom saucepan, warm milk over medium heat.

Add the sugar mixture to the warm milk and whisk out any lumps.

Continue to heat over a medium flame until the mixture just starts to boil.

It will be thick, close to the consistency of chocolate pudding.

Pour the chocolate mixture through a fine-mesh strainer into a large bowl.

Add the heavy cream and 3/4 cup of the chocolate chips to the bowl.

Stir the cream and chips into the chocolate mixture until everything melts and is a smooth consistency.

Put plastic wrap directly over the chocolate mixture – making sure it touches the mix. This keeps a thick skin from forming on your ice-cream base.

Refrigerate at least two hours, overnight if possible.

While the chocolate base is cooling, make your peanut butter swirl. You want to make the peanut butter swirl the same day you will be churning your ice cream.

In a small bowl, whisk together the peanut butter, heavy cream and salt. Cover with plastic wrap and set aside at room temperature.

When your chocolate mixture is completely cool, churn it according to your ice cream makers instructions.

When completely churned, add the remaining 1/4 cup chocolate chips into the mixture, stirring to completely incorporate the chips throughout the ice cream.

Spoon into a freezer-friendly container.

Add the peanut butter mixture by dropping spoonfuls on top of the chocolate ice cream and swirling it through with a butter knife or stiff spatula.

Be careful not to stir too much so you don’t completely incorporate the peanut butter, but have thick swirls of it running through the ice cream.

Cover and freeze for several hours before serving.

Dine Out

When Taylor isn't dining in, her favorite place to go is Trepanier's Backyard Grill & Bar. Click here for directions.

Don't forget to check in next month for another edition of Dish!

Looking for an experienced advisor who can help you build a better employee benefits strategy? Visit this page.