2 cups half & half
2 cups whipping cream
1 cup sugar
1/2 tsp salt
3/4 tsp mint extract (not peppermint)
1/2 tsp vanilla extract
3 drops green food coloring
1 cup shaved/grated milk chocolate bar
Mix all ingredients except for chocolate. Freeze in ice cream maker. Stir in chocolate at the end.
Thursday, December 26, 2013
Peppermint Ice Cream
2 cups half & half
2 cups heavy whipping cream
1 cup sugar
1/2 tsp. salt
1/2 tsp. peppermint extract
1/2 tsp. vanilla
3 drops red food coloring
1/4 cups crushed candy canes (bobs)
Mix everything together and freeze. Add candies the last 5 minutes.
2 cups heavy whipping cream
1 cup sugar
1/2 tsp. salt
1/2 tsp. peppermint extract
1/2 tsp. vanilla
3 drops red food coloring
1/4 cups crushed candy canes (bobs)
Mix everything together and freeze. Add candies the last 5 minutes.
Sunday, October 13, 2013
Pumpkin Crunch Dessert
1 (15 oz.) can solid pack pumpkin
1 (12 oz.) can evaporated milk
1 1/2 cups sugar
3 eggs
1 1/2 tsp. cinnamon
Mix ingredients together and pour into greased 9x13 pan.
1 cake mix (dry) white, yellow, spice all work well
1 cup butter (2 cubes) melted
Sprinkle cake mix over pumpkin mixture. Drizzle melted butter over all. Bake in 350 oven for 1 hour and 10 minutes. Serve warm or cold with sweetened whipped cream or ice cream.
1 (12 oz.) can evaporated milk
1 1/2 cups sugar
3 eggs
1 1/2 tsp. cinnamon
Mix ingredients together and pour into greased 9x13 pan.
1 cake mix (dry) white, yellow, spice all work well
1 cup butter (2 cubes) melted
Sprinkle cake mix over pumpkin mixture. Drizzle melted butter over all. Bake in 350 oven for 1 hour and 10 minutes. Serve warm or cold with sweetened whipped cream or ice cream.
Saturday, August 24, 2013
Coleslaw Ramen Salad
1 pkg. coleslaw
2 pkgs. beef ramen noodles
4 oz. slivered almonds
6 oz. sunflower seeds
3 green onions chopped
____________________________
Dressing
1/2 cup canola oil
1/3 cup sugar
2 Tbsp. vinegar
2 beef packets (that came with the noodles)
_____________________________
Mix together, broken apart ramen noodles,almonds, sun
Flower seeds and green onions. Add slaw, and in a
Different bowl whisk the dressing together and, pour
Over salad, and toss. Refrigerate at least 30 minutes
Before serving.
Sunday, June 30, 2013
Elote: Mexican Style Corn on the Cob
4 ears of corn
3 Tbl mayo
2 Tbl sour cream
1/4-1/2 tsp lime zest
1/2 tsp fresh lime juice
1/8-1/4 tsp cayenne pepper (optional)
1/4 tsp chili powder
tiny pinch kosher salt
1 cup crumbled Cotija cheese (use fresh parmesan or queso fresco if you can't find Cotija)
(I did not put any lime zest in the sauce at the family reunion. I did use Cotija cheese.)
Cook corn. Combine mayo, sour cream, lime zest, lime juice, chili powder and pinch of salt. Store in fridge until ready to serve. (For even better results, make the sauce ahead of time.)
Grate Cotija cheese (or crumble) and place on a plate.
When corn is hot off the grill or out of the pot, immediately spread sauce all over it and then roll corn cob in grated cheese. Serve with lime wedges for squeezing and extra chili powder or cayenne pepper to sprinkle on top if desired. (from ourbestbites.com)
3 Tbl mayo
2 Tbl sour cream
1/4-1/2 tsp lime zest
1/2 tsp fresh lime juice
1/8-1/4 tsp cayenne pepper (optional)
1/4 tsp chili powder
tiny pinch kosher salt
1 cup crumbled Cotija cheese (use fresh parmesan or queso fresco if you can't find Cotija)
(I did not put any lime zest in the sauce at the family reunion. I did use Cotija cheese.)
Cook corn. Combine mayo, sour cream, lime zest, lime juice, chili powder and pinch of salt. Store in fridge until ready to serve. (For even better results, make the sauce ahead of time.)
Grate Cotija cheese (or crumble) and place on a plate.
When corn is hot off the grill or out of the pot, immediately spread sauce all over it and then roll corn cob in grated cheese. Serve with lime wedges for squeezing and extra chili powder or cayenne pepper to sprinkle on top if desired. (from ourbestbites.com)
Pepperoni Pasta Salad
Spiral Pasta (cooked)
Cut up fresh veggies:
Broccoli
Baby Carrots (strips)
Red onion
Sliced Olives
Grape Tomatoes
Cauliflower
Pepperoni
Cucumber (I cut out the seed part to help the salad not get soggy as quickly)
Small mozzarella & cheddar cheese squares.
Salad Supreme and Zesty Italian Dressing (Kraft).
Mix all together. Add Salad Supreme and Italian dressing to taste. I put about half the dressing on the salad and let it blend overnight. Add more dressing just before serving.
Cut up fresh veggies:
Broccoli
Baby Carrots (strips)
Red onion
Sliced Olives
Grape Tomatoes
Cauliflower
Pepperoni
Cucumber (I cut out the seed part to help the salad not get soggy as quickly)
Small mozzarella & cheddar cheese squares.
Salad Supreme and Zesty Italian Dressing (Kraft).
Mix all together. Add Salad Supreme and Italian dressing to taste. I put about half the dressing on the salad and let it blend overnight. Add more dressing just before serving.
Friday, June 14, 2013
Hello Dollies
From the kitchen of Grandma Leah
11 graham crackers crushed (approx. 2 cups)
1 stick butter melted
1 c. choc. chips
1 c. Butterscotch chips
1 c. coconut
1 c. nuts (optional)
1 can sweetened condensed milk
Mix graham cracker crumbs and butter. Press into 9x9 inch pan. Sprinkle chocolate chips, coconut, nuts. Pour sweetened condensed milk over all. Bake at 350° for 20-30 min.
Tip: you can pour can of milk in a glass measuring cup and heat slightly in the microwave for easier pouring. You can also add the sweetened condensed milk on top of the crust and sprinkle remaining ingredients onto milk layer. Press lightly and bake.
You can use milk chocolate chips or semi-sweet. You can substitute the white choc. chips, butterscotch chips, peanut butter chips etc... Enjoy!
11 graham crackers crushed (approx. 2 cups)
1 stick butter melted
1 c. choc. chips
1 c. Butterscotch chips
1 c. coconut
1 c. nuts (optional)
1 can sweetened condensed milk
Mix graham cracker crumbs and butter. Press into 9x9 inch pan. Sprinkle chocolate chips, coconut, nuts. Pour sweetened condensed milk over all. Bake at 350° for 20-30 min.
Tip: you can pour can of milk in a glass measuring cup and heat slightly in the microwave for easier pouring. You can also add the sweetened condensed milk on top of the crust and sprinkle remaining ingredients onto milk layer. Press lightly and bake.
You can use milk chocolate chips or semi-sweet. You can substitute the white choc. chips, butterscotch chips, peanut butter chips etc... Enjoy!
Thursday, May 9, 2013
Watergate Salad
1 20 oz. can crushed pineapple (undrained)
1 small package instant pistachio pudding
1-2 cups mini marshmallows
1 12-16 oz. tub of cool-whip (I use the 16 oz.)
Combine undrained pineapple and pistachio pudding together. Stir in
cool-whip and mini marshmallows and chill.
1 small package instant pistachio pudding
1-2 cups mini marshmallows
1 12-16 oz. tub of cool-whip (I use the 16 oz.)
Combine undrained pineapple and pistachio pudding together. Stir in
cool-whip and mini marshmallows and chill.
Wednesday, April 17, 2013
Peach Raspberry Jam
2 1/2 c. raspberries (not squished)
8 c. peaches (peeled, pitted & chopped)
9 c. sugar
Mix in large pan and boil slowly for 15 minutes, stirring constantly.
Remove from heat and add 2 large (6 oz.) packages raspberry jello. Add slowly so that it does not clump in one spot. Stir well, until jello is dissolved.
Put in sterilized jars. Seal. (Process 10 minutes in boiling water bath.)
I buy raspberries from Costco when they are a good price and freeze them. Then when peaches are in season, we make the jam.
THE BEST JAM EVER!! :)
Makes about 7 pints plus one cup and it is the best jam ever!!!
8 c. peaches (peeled, pitted & chopped)
9 c. sugar
Mix in large pan and boil slowly for 15 minutes, stirring constantly.
Remove from heat and add 2 large (6 oz.) packages raspberry jello. Add slowly so that it does not clump in one spot. Stir well, until jello is dissolved.
Put in sterilized jars. Seal. (Process 10 minutes in boiling water bath.)
I buy raspberries from Costco when they are a good price and freeze them. Then when peaches are in season, we make the jam.
THE BEST JAM EVER!! :)
Makes about 7 pints plus one cup and it is the best jam ever!!!
Sunday, April 14, 2013
Bean Dip
1 large can (or 2 small cans) Rosarita Spicy Jalepeno Beans
Put in microwave bowl and cover with cheese.
Heat in microwave for 2 minutes or until cheese is melted.
Add one spoonful of sour cream.
Add one small dump (spoonful) of El Pato Spicy Tomato Sauce.
Mix thoroughly and taste. Add more El Pato if not spicy enough or more sour cream to mellow.
When you like the taste, microwave for another 1 1/2 minutes.
Stir and serve with chips.
Our neighbors (the Squires) made this for just about every Scout camp their boys went on with Brian. The spicier, the better at camp! We love it at home, too !
Put in microwave bowl and cover with cheese.
Heat in microwave for 2 minutes or until cheese is melted.
Add one spoonful of sour cream.
Add one small dump (spoonful) of El Pato Spicy Tomato Sauce.
Mix thoroughly and taste. Add more El Pato if not spicy enough or more sour cream to mellow.
When you like the taste, microwave for another 1 1/2 minutes.
Stir and serve with chips.
Our neighbors (the Squires) made this for just about every Scout camp their boys went on with Brian. The spicier, the better at camp! We love it at home, too !
Banana Sour Cream Pie - Joan's Recipe
2-3 bananas, cut into rings
1 6 oz. pkg vanilla (NOT banana) instant pudding
2 c. cold milk
1/2 c. sour cream
1 prepared pie crust (Nilla Wafer if you can find it!)
Whipping cream or Cool Whip
Make pudding using the 2 cups cold milk. Fold in sour cream. Blend until smooth. Layer bananas and pudding 2 to 3 times, ending with pudding.
Chill for at least 1 hour. Top with whipped cream.
Joan brought this for Thanksgiving a couple of years ago (along with pumpkin pies). I have lost track of how many times I have made this since. All the boys LOVE it! I usually use a shortbread pie crust because I can't find Nilla Wafer ones.
1 6 oz. pkg vanilla (NOT banana) instant pudding
2 c. cold milk
1/2 c. sour cream
1 prepared pie crust (Nilla Wafer if you can find it!)
Whipping cream or Cool Whip
Make pudding using the 2 cups cold milk. Fold in sour cream. Blend until smooth. Layer bananas and pudding 2 to 3 times, ending with pudding.
Chill for at least 1 hour. Top with whipped cream.
Joan brought this for Thanksgiving a couple of years ago (along with pumpkin pies). I have lost track of how many times I have made this since. All the boys LOVE it! I usually use a shortbread pie crust because I can't find Nilla Wafer ones.
Sugar Cookie Bars
Cookie:
1 1/2 c. sugar
1 c. butter, softened
8 oz. cream cheese, softened
1 egg
1/2 tsp. almond extract
1 tsp. vanilla extract
1/2 tsp. baking soda
1 tsp. baking powder
2 1/2 c. flour
Frosting:
1/2 c. butter, softened
4 oz. cream cheese, softened
3 1/2 c powdered sugar
3-5 Tbl. milk
1 tsp. vanilla
food coloring (optional)
In large bowl or stand mixer, beat butter, cream cheese, sugar and egg until nice and frothy. About 4 minutes.
Add vanilla and almond extracts and beat for 1 minute more.
Combine flour, baking powder and baking soda in a bowl. Stir.
Add the flour mixture to the butter mixture and beat for about 2 minutes.
Press dough into large jelly roll pan (cookie sheet).
Bake at 350 degrees for 20-25 minutes, or until toothpick in center comes out clean. (15-18 minutes is perfect in my oven... you don't want to overbake them)
Let cool completely.
Make the frosting by beating the butter and cream cheese together for about 2 minutes. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth. Frost cookies and then cut into bars.
These are really good cookies. A nice, quick sugar cookie when you don't have time to cut and roll. I use Kathy's Buttercream Frosting instead of this one. Got this recipe from justgetoffyourbuttandbake.com
https://sugarandalotofspice.blogspot.com/2009/03/buttercream-frosting.html?m=1
1 1/2 c. sugar
1 c. butter, softened
8 oz. cream cheese, softened
1 egg
1/2 tsp. almond extract
1 tsp. vanilla extract
1/2 tsp. baking soda
1 tsp. baking powder
2 1/2 c. flour
Frosting:
1/2 c. butter, softened
4 oz. cream cheese, softened
3 1/2 c powdered sugar
3-5 Tbl. milk
1 tsp. vanilla
food coloring (optional)
In large bowl or stand mixer, beat butter, cream cheese, sugar and egg until nice and frothy. About 4 minutes.
Add vanilla and almond extracts and beat for 1 minute more.
Combine flour, baking powder and baking soda in a bowl. Stir.
Add the flour mixture to the butter mixture and beat for about 2 minutes.
Press dough into large jelly roll pan (cookie sheet).
Bake at 350 degrees for 20-25 minutes, or until toothpick in center comes out clean. (15-18 minutes is perfect in my oven... you don't want to overbake them)
Let cool completely.
Make the frosting by beating the butter and cream cheese together for about 2 minutes. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth. Frost cookies and then cut into bars.
These are really good cookies. A nice, quick sugar cookie when you don't have time to cut and roll. I use Kathy's Buttercream Frosting instead of this one. Got this recipe from justgetoffyourbuttandbake.com
https://sugarandalotofspice.blogspot.com/2009/03/buttercream-frosting.html?m=1
Subscribe to:
Posts (Atom)