RECIPES – Page 294 – Chasing MY Life WHEREVER it Leads ME

Brown sugar cookies recipe – Save Room for Dessert

Like sugar cookies? You’ll love brown sugar cookies! These cookies go well with ice cream, coffee, tea, or even as a cookie pie crust. Try them.

Enjoy!
See you next Wednesday for another Save Room for Dessert.
Don’t forget to visit the other participants, and to comment on their blogs.
(Stop by Joy Of Desserts to enter my latest giveaway, too!)

Brown Sugar Cookies Recipe
makes about 15 cookies

1/4 cup butter
1/2 cup brown sugar
2 eggs, separated
1/3 cup milk
1 cup flour, sifted
1 tsp baking powder
1/2 teaspoon salt
3/4 cup chopped nuts

Cream butter. Add sugar. Beat egg whites and egg yolks separately. Add beaten eggs whites, beaten egg yolks, and milk. Sift flour with baking powder and salt. Add to egg and sugar mixture. Add nuts. Continue mixing thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake at 400 F. for about 15 minutes.

Be sure to leave a link to your participating recipe in McKlinky, rather than just to your main blog, and let us know what your recipe is.
EX: Tamy @ 3 Sides of Crazy (Banana Cake)

Simple Supper Saturday

I always shoot for very simple suppers on week nights and had to make my menu plan super easy this week since I’ve been working ten hour days. On Sunday I made an large (bulk) eye round roast beef with a minced garlic and herb rub. I made all the yummy sides for Sunday – homemade country mashed potatoes, fresh green beans and dinner rolls. For the first leftover meal on Monday I sliced it very thin and served warm and piled high on “everything” bagels with chips and coleslaw. The second easy leftover night is the dinner I’m featuring here today …

This is a beef stew I made simply by cutting the rest of the leftover roast beef into bite sized chunks, plus 6 cubed potatoes, baby carrots, and a package of mushrooms cut into halves. I added the pan drippings from the roast (fat skimmed from the top), 4-5 cups of water, a packet of beef stew seasoning and thickened with a little cornstarch dissolved in cold water – simmered until the veggies were done (about 30-40 minutes) and then served in big shallow bowls over Pepperidge Farms puff pastry cups.

It was delicious, quick, easy, made a very pretty presentation, and it was a big hit with the whole family!

Healthy Helpings – Breakfast in a Cup

These little “muffins” are great for breakfast on the go.

4 oz reduced fat loose breakfast sausage

1/4 cup chopped green peppers

1/4 cup chopped onion

1 c liquid egg substitute or 4 eggs

1 large egg

1 can (4 oz) sliced mushrooms (drained)

1/2 c (2 oz) shredded reduced fat cheddar cheese

Coat a 6-cup muffin pan with nonstick spray. Preheat the oven to 350F
In a medium nonstick skillet over medium-high heat, cook the sausage, pepper and onion for 5 minutes, or until sausage is browned.
Spoon mixture into a bowl and cool slightly.
Stir in egg substitute and eggs, and the additional egg and mushrooms.
Spoon mixture evenly into prepared muffin pan.
Sprinkle with cheese.
Bake 20 minutes, or until egg is set.

2 pts – ww (using egg substitute)

107 calories, 12 g protei, 4 g carbs, 5 g fat, 1 g fiber.

Black Walnut Cookie Recipe: Save Room for Dessert

When I first found this black walnut cookie recipe it called for 1/2 an egg and no walnuts, but making a recipe our own is part of the fun of cooking and baking, so I didn’t let little details like that deter me from trying it out. I used a whole egg because I don’t have time to wonder what to do with the other half, or to ponder why someone would think of beating a whole egg and using only half of it. Since I like nuts and it seemed an integral part of the recipe, I add a handful of them too. This recipe calls for black walnut flavoring, but any kind of nut flavoring or extract can be used, and you would get a whole new kind of cookie.

Black Walnut Cookies
1 cup butter
1 egg
1 cup brown sugar
3 cups flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon black walnut extract
1/2 cup chopped black walnuts

Cream butter, sugar. Add egg, extracts, and beat well. Sift flour, measure, and sift with salt and nutmeg. Add to creamed mixture. Add nuts and mix thoroughly. Form into rolls about 2 inches wide. Chill overnight. Cut in thin slices. Place on greased baking sheet. Bake in hot oven (410 F.) for about 10 minutes.

Enjoy!
See you next Wednesday for another Save Room for Dessert.
Don’t forget to visit the other participants, and to comment on their blogs.

(Stop by Joy Of Desserts to enter my latest giveaway, too!)

Be sure to leave a link to your participating recipe in McKlinky, rather than just to your main blog, and let us know what your recipe is.
EX: Tamy @ 3 Sides of Crazy (Banana Cake)

Raisin Drops

Save Room for Dessert Wednesday, hosted by Joy and What Did You Bake Today? Friday, hosted by Kristen are great ways to find new recipes for baking and desserts. Head on over to tHe KrAzY KiTcHeN to play along.

RAISIN DROPS

1 1/2 (3/4 cup) stick butter, softened
2 cups all purpose flour
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground ginger
1 1/2 cup sugar
1 teaspoon PURE maple syrup
1 teaspoon grate orange rind
2 cups golden raisins
1/4 cup rum
1/4 cup favorite jam (I used my Blackberry Pineapple Jam – yummy)
3 JUMBO eggs
1/4 cup orange juice with pulp

Preheat oven 350 degrees.Whisk rum, orange juice and jam together until well blended.
Pour over raisins and let sit an hour or so.
Cream butter, sugar and maple syrup together until well blended.
Add eggs and blend until creamy and smooth.
Sift together the flours, spices and orange rind.
Gradually add flour mixture to the cream mixture until well blended.
Pour off any remaining liquid from raisins into the cream mixture and blend well.
Fold in raisins mixture until well distributed.
Drop by spoonfuls onto Silpat covered cookie sheets.
Bake 14 minutes.
Cool 2 minutes on the pan and then transfer to wire rack to cool completely.

♥♥ ♥♥

Coffee BBQ Chicken, Vegetable Yam Mash & Cherry Green Beans

Many of you know that we are sitting and waiting for our investment house to sell so we can move home. One of the things I DON’T want to do is move food cross country so I have been taking my recipe experiment nights and trying to use what we have on hand and use up ALL stock (packages and bottles that are space hogs and breakable especially). The result? I have actually developed some great new recipes that I don’t mind sharing and we will eat again and again. This week we have Coffee BBQ Chicken, Vegetable Yam Mash & Cherry Green Beans. I hope you enjoy them.

COFFEE BBQ CHICKEN
4 boneless, skinless chicken breasts or 3 pounds of chicken wings
1/2 cup STRONG coffee
1/2 cup ketchup
1/4 cup minced green onion
2 teaspoons minced garlic, jar
1/8 cup Worcestershire sauce
1/8 cup apple cider vinegar
1 teaspoon chili powder
3/4 teaspoon salt
3 tablespoons brown sugar
Juice of 1 lime*
honey
~~~~~~~~~~~~~~~
Juice of 1 orange*
1 7up
dash apple cider vinegar
dash Worcestershire sauce
salt & pepper

Pierce each piece of chicken a few times with a fork.
Whisk together the 7up, Juice of 1 orange, dash of apple cider vinegar and dash of Worcestershire sauce.
In an airtight container place chicken pieces side by side. Salt and pepper generously.
Pour the 7up mixture over top and marinade for several hours or overnight.

Preheat oven to 325 degrees.
In a small saucepan whisk together the first 11 ingredients and simmer for 30 minutes to meld flavors.
Add honey to thicken.
In a shallow baking dish place chicken pieces side by side. Pour BBQ sauce over top to cover and bake for 1 hour or until tender.

*I saved the pulp from each to simmer in the BBQ sauce.

VEGETABLE YAM MASH
1 large yam*, peeled and quartered
1 large russet potato*, peeled and quartered
1 cup sour cream
2 tablespoons melted butter
1 package KNORR vegetable recipe mix

Melt the butter and blend with the sour cream.
Add in the vegetable mix and blend well. Set aside while you prepare the yam and potato. This can also be done the day before and refrigerated until needed.
In boiling, salted water cook yam and potato until tender.
Add yam and potato to the sour cream mix and mash together until well blended.

*any combination of the two would work well

CHERRY GREEN BEANS
1 cup green beans, trimmed and cut into bite sized pieces
1 large bunch green onions, sliced
1/2 cup chopped fresh cherries
1 lime, juiced
2 teaspoons minced garlic, jar
2 tablespoons butter
2 tablespoons white balsamic vinegar
salt and pepper to taste
1 teaspoon soy sauce
1 tablespoon sugar

Melt butter. Saute’ green beans until tender.
Salt and pepper to taste.
Add garlic and onions and cook until translucent.
Whisk together the soy sauce, balsamic vinegar, lime juice and sugar until sugar is dissolved.
Pour over the bean mixture and simmer 2-3 minutes.
Add cherries and heat through.

Enjoy! See you next Sunday for another Simply Delicious Sunday. Don’t forget to visit the other participants, and to comment on their blogs.

Simple Supper Saturday – Easy hot and spicy chicken

On my menu plans last week I had an idea for easy hot and spicy chicken to try for Tuesday night along with some leftovers ideas. It was just something I came up with while searching the pantry for things I have on hand already. Everything turned out really good so I thought I’d share it here.

Season some chicken breasts with sea salt and fresh ground pepper, brown on each side in little olive oil in a large oven safe skillet – if you don’t have an oven safe skillet you can transfer the chicken to a baking dish – and really the browning is just for aesthetics. It isn’t required to brown it but it just looks more appetizing and it does help seal in the juices too.

Pour a can of the Hot Rotel over the browned chicken. If you don’t like hot, spicy foods you can just use a can of diced tomatoes instead. Any kind of salsa would work well for this too. Bake for about 20 minutes at 350 or until chicken is done.

I served this with Mexican rice and cheesy refried beans the first night – the rice was a packaged rice, Vigo Mexican rice. The refried beans were canned topped with shredded colby jack cheese and baked alongside the chicken – so sue me for using canned and packaged, this recipe meme is all about simple! 😉

For the second night I shredded the leftover chicken, heated and wrapped the leftover refried beans, rice and chicken in warm burrito shells – what a hit with the hubby and kids!

I still had a very small container left of the chicken and Rotel mix which went into to freezer to use another night for a Mexican pizza topping or a spicy chicken soup. This was a great meal stretching recipe.

Hope you’ll join in and link your simple supper ideas!

No-bake cherry cheesecake recipe – save room for dessert

The lazy days of summer have a reputation for a reason. It’s hot, some of us are on vacation, others wish they were, and often the last thing we want to do is turn up the heat in our kitchens by baking. I have just the answer for this week’s Save Room for Dessert — a delicious, no-bake cherry cheesecake recipe.

Enjoy!
See you next Wednesday for another Save Room for Dessert. Don’t forget to visit the other participants, and to comment on their blogs.

(Stop by Joy Of Desserts to enter my latest giveaway, too!)

No-bake cherry cheesecake recipe
4 oz. cream cheese
1/2 cup powdered sugar
1 tablespoon vanilla extract
1 cup whipping cream
1 small can cherry pie filling
1 graham cracker pie shell or pre-baked pastry shell

In a large bowl, beat cream cheese, powdered sugar, and vanilla extract together. In a separate bowl, whip the whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese and evenly pour into pie shell. Pour cherry filling over the cream cheese mixture and keep chilled until ready to serve.
Photo: Flicker Commons/is2vampires

What do you do with those forgotten overripe Bananas?

You head on over to the crazy kitchen for Save Room for Dessert Wednesday and What Did You Bake Today? Friday to check out their recipes and play along.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam. Vintage Recipe Thursday is hosted by Joy of desserts. Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while.

Here is my entry:
BANANA BREAD/CAKE
This recipes makes either 2 loaves of moist yummy banana bread or 1 9×13 cake. Top it off with PINEAPPLE CREAM CHEESE FROSTING for a super yummy dessert!

BREAD/CAKE
8 ounce can crushed pineapple, drained well*
3 large overripe bananas
2 JUMBO eggs
1 cup butter, softened
1/8-1/4 cup rum
1/2 cup golden raisins
1 tablespoon PURE maple syrup
1/2 cup crushed walnuts
1/2 cup sugar
1 cup packed brown sugar
1 tablespoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 3/4 cups flour

Poor the rum over the raisins several hours before making the bread/cake.
In a sauce pan melt 1 stick of the butter. Stir in the brown sugar, maple syrup and cinnamon until well incorporated. Add the raisins and nuts and blend well. Set aside to cool.
In a mixing bowl cream together the other stick of butter, sugar and eggs until well blended.
Sift the flour, salt, baking soda and baking powder into the cream mixture and blend well. It will have a thick cookie like consistency.
Add the cooled banana mixture and blend until a smooth consistency.
Pour into 2 prepared large bread pans or a 9×13 pan.
Bake 45-50 minutes until tester comes out clean.
Top with PINEAPPLE CREAM CHEESE FROSTING

*optional

PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

In a bowl of electric mixer, combine cream cheese, butter, confectioners’ sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency.

♥♥ ♥♥

2 types of Egg Rolls & 2 dipping sauces~ Simply Delicious Sunday

EGG ROLLS
4 tablespoons vegetable oil
2 cloves minced garlic, jar
1 stalk celery, thinly sliced
1 small bunch green onions, sliced thinly
1/2 cup grated carrot
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
wonton wrappers
1 cup shredded pork or

In a wok or skillet, stir-fry the garlic in 2 tablespoons of the oil until fragrant, about 30 seconds. Add the scallions, celery, carrots, and stir-fry over high heat for 2 minutes.
In a bowl, combine the chicken broth, soy sauce, and sugar. Add the cabbage to the broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the meat pieces.
Fill and roll the egg roll wrappers. Brush the edge with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and complete the rest until all ingredients have been used up.
In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.

SHREDDED CHICKEN VEGETABLE EGG ROLLS
2 cups finely chopped cooked chicken or pork pieces
1 medium Vidalia onion, finely chopped
1 large stalk celery, finely chopped
1 large carrot, finely chopped
1 tablespoon minced garlic, jar
1 tablespoon sugar
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon sesame oil
4 tablespoons canola oil
egg roll wrappers (I use Melissa’s)

Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute’ until tender.
Drain, retaining oil.
In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
Cool 5-10 minutes.
Fill center of each wrapper with 2 tablespoons of filling.
Fold 1st corner towards the center. Then fold each edge towards the center. With a pastry brush wet the exposed triangle of dough and roll the bulk onto it.
Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
Cook egg rolls on all 4 sides until golden.

BLACKBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Blackberry Pineapple Jam
2 tablespoons honey
2 tablespoons soy sauce

Heat jam in microwave for 20 seconds to warm and thin.
Whisk in honey and sauce sauce.
Set aside.

DIPPING SAUCE
* 1/3 cup lite soy sauce
* 1/3 cup rice vinegar
* 1 tablespoon honey
* 1 to 2 teaspoons sesame oil
* Pinch of red pepper flakes

Combine all ingredients in a bowl.

C.O.R.N. PASTA ALFREDO

hosted by Martha at ThE KrAzY KitChEn

C.O.R.N. PASTA ALFREDO
C.O.R.N. (clean out refrigerator night) Pasta Alfredo can be made with whatever you have, but I especially liked this combination for its unique flavor.
2 tablespoons butter
1 cup green beans, washed, trimmed & cut
1 cup snap peas, washed & trimmed
1 cup grape tomatoes, washed & halved
1 large bunch green onions, sliced
2 leftover very small baked potatoes
salt and pepper to taste
1 lemon
1 orange
Prepared Pasta

In a large skillet melt butter.
Saute’ onions, green beans and snap peas over a medium heat. Generously salt and pepper while sauteing the vegetables.
Juice lemon and orange.
When vegetables are just tender, add lemon and orange juice. Simmer while you prepare the Alfredo sauce and pasta.
When sauce and pasta are both ready, add the sauce to the vegetable mixture and blend in.
Toss with prepared pasta and serve.
Serves 4.

ALFREDO SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Parmesan cheese

Melt butter in a saucepan.
Add garlic and saute until fragrant.
Gradually add heavy cream, stirring constantly.
Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
Whisk in egg quickly and heat through.

♥♥ ♥♥

The 2nd Annual Ice Cream Round-Up & Tuesdays with Dorie

July 31st is Joy’s 2nd Annual Ice Cream Round Up over at Joy of Desserts so this week’s Tuesdays with Dorie choice by Lynne of Cafe LynnyLu of Vanilla Ice Cream on pages 428 and 429 was absolutely perfect timing for me!

I have been waiting for and working on this round up all year!! Here are a few more ice cream recipes to tantalize you past the plainer but always yummy vanilla that we made today for Dorie.

Don’t forget the basics I offered up here on making ice cream in general with a Basic Ice Cream Base. All my recipes make 1 quart unless otherwise specified.

CARAMEL MOCHA CAPPUCCINO CHOCOLATE CHIP
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
3 tablespoons FINELY ground instant coffee
1 teaspoon cinnamon
1 tablespoon Hershey’s cocoa
2 tablespoons Caramel Sauce
1/2 cup milk chocolate chips

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Add cocoa, cinnamon and coffee, blending until well incorporated.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.
Add chocolate chips and caramel sauce a few minutes before ice cream freezing is completed.

CHOCOLATE CHERRY CHUNK
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 Hershey milk chocolate bar, chopped
1/3 cup cherries, chopped

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.
Add chocolate chunks and cherry pieces a few minutes before freezing process is complete.

FRENCH VANILLA
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.

HEATH BAR CANDY CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup Heath English Milk Chocolate Toffee Bits, frozen

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.
Add Heath bar pieces a few minutes before ice cream is done.

HEATH BAR CANDY COFFEE CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup Heath English Milk Chocolate Toffee Bits, frozen
3 tablespoons FINELY ground instant coffee

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Add coffee, whisking until well incorporated.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.
Add Heath bar pieces a few minutes before ice cream is done.

HEATH BAR CANDY MOCHA CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 tablespoon Hershey’s cocoa
2 tablespoons + 1 teaspoon FINELY ground instant coffee
1 cup Heath English Milk Chocolate Toffee Bits, frozen

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Add cocoa, blending well.
Add coffee, whisking until well incorporated.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.
Add Heath bar pieces a few minutes before ice cream is done.

MILKY WAY FUDGE PILLOWS
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1/2 cup mini marshmallows, frozen and chopped
1/2 cup Milky Way Fudge Sauce

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.
Add marshmallow pieces a few minutes before freezing process is complete.
Fold in fudge sauce immediately after freezing process is complete.

ORANGE DREAMSICLE
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1/3 cup orange juice concentrate with pulp

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Add juice concentrate, whisking until well incorporated.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.

PEACHES & CREAM
2 LARGE eggs
1 cup sugar
1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 tablespoons lemon juice
2 cups finely chopped peach pieces

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Add juice concentrate, whisking until well incorporated.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.
Toss peach pieces with lemon juice.
Add peach pieces a few minutes before freezing process is complete.

PEANUT BUTTER BANANA FUDGE
2 JUMBO eggs
3/4 cup superfine granulated sugar
2 cups heavy whipping cream
1 cup whole milk
1/2 cup peanut butter
2 overripe bananas
2 teaspoons lemon juice

In a large mixing bowl whisk the eggs until light and fluffy.
Gradually add the sugar while whisking.
When sugar is dissolved add the cream and milk until well blended.
Divide in half and add peanut butter gradually to one half and then mix that mixture back into the other half.
Transfer to ice cream freezer and follow manufacturer’s instructions.
In a mixing bowl mash bananas really well and add lemon juice, blending well.
Add banana mixture a few minutes before the ice cream is done.

REESES CHUNK FRENCH VANILLA
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup+ chopped Reese’s Peanut Butter Cups

Whisk eggs until light and fluffy.
Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
Whisk in milk, cream and vanilla until well blended.
Transfer to ice cream freezer and follow manufacturer’s instructions.
Add Reese’s chunks a few minutes before ice cream is done.

STRAWBERRY BANANA
2 cups strawberry chunks
1 cup whole milk
3/4 cup sugar
2 Jumbo eggs
2 cups heavy cream
2 overripe bananas
2 teaspoons lemon juice

In a large mixing bowl whisk the eggs until light and fluffy.
Gradually add the sugar while whisking.
When sugar is dissolved add the cream and milk until well blended.
Divide in half and add peanut butter gradually to one half and then mix that mixture back into the other half.
Transfer to ice cream freezer and follow manufacturer’s instructions.
In a mixing bowl mash bananas really well and add lemon juice, blending well.
Add banana mixture and strawberry chunks a few minutes before the ice cream is done.

Everyone needs a good sorbet now and again for those really hot summer days or those 7 course meals (LOL like there are many of those around here!)

STRAWBERRY LEMON DAQUIRI
2 medium lemons
1 cup finely chopped strawberry pieces
2 tablespoons golden rum
1/4 cup corn syrup
1 cup sugar
2 1/2 cups ICE water

Juice the lemons. Include the pulp, but be sure to remove seeds.
Add strawberry pieces and toss well. Chill for an hour.
Whisk together the water, corn syrup, sugar and rum until sugar is well dissolved.
Add lemon strawberry juice and zest, blending well.
Transfer to the ice cream freezer and follow manufacturers directions.

And let’s not forget the toppings!
BUTTERSCOTCH SAUCE
1 cup corn syrup
1 cup packed brown sugar
1/4 teaspoon salt
4 tablespoons butter
1/3 cup heavy whipping cream

In a medium saucepan whisk together corn syrup, butter, sugar and salt until sugar is dissolved.
Gradually bring to a low boil.
Remove from heat and cool 5 minutes.
Gradually stir in the cream and serve at once.

Don’t forget these favorites sauces from last year:
Blueberry Sauce
Caramel Sauce
Chocolate Caramel Toffee Nut Fudge
Cocoa Fudge Sauce
Decadent Hot Fudge Sauce
Fudgy Peanut Butter Sauce
Hot Fudge Sauce
Milky Way Fudge Sauce
Mocha Hot Fudge Sauce

Here are last year’s ice cream and sorbet flavors:
Apricot Pineapple Ice Cream
Blueberry Rum Ice Cream
Chocolate Banana Ice Cream
Chocolate Chocolate Chip Ice Cream
Lemon Ice Cream
Strawberry Ice Cream
Vanilla Ice Cream
Watermelon Sorbet

♥♥ ♥♥

Category: RECIPES