Wednesday, August 31, 2011

homemade chocolate ice cream

First off I have to tell you this is the BEST chocolate Ice cream I have ever tasted. No more buying chocolate ice cream for me!!!

1 C. Milk
1/2 C. sugar
1 1/3 C. semi sweet choc chips (I used 1 1/2 C. milk choc chips sooo much better)
2 C. heavy cream
1 tsp vanilla

Heat milk on stove until it just begins to bubble. 
Meanwhile process chocolate in a food processor until it is finely chopped. 
Mix chocolate and sugar.
Combine hot milk and chocolate mixture and blend until chocolate is melted and mixture is smooth. (I left a few pieces that werent totally melted and it was great!)
COOL completely.
Once cool, stir in heavy cream and vanilla
Chill for at least 30 min 
Pour into ice cream maker.
Mix in ice cream maker 25-30 min or according to manufacturer's instructions.
Pin It!

Homemade peach ice cream

I didnt get a picture of this ice cream. but its SOO yummy especially if you like peaches.

3 C. mashed peaches
1 Tbsp lemon juice
4 C. milk
3 C. whipping cream
1 1/2 C. sugar
1 tsp vanilla
1/4 tsp almond extract
1/4 tsp salt

If using fresh peaches cook a bit (until skin comes off easily) and sweeten to taste. I added a bit of sugar then processed in my kitchen-aid food processor.  Add lemon juice to peaches. Combine Milk, whipping cream, sugar, vanilla, almond and salt. Add peaches to milk mixture. Chill about an hour. Put in ice cream maker and follow the directions on it. Makes about 1 gallon.
You can substitute any fruit for the peaches.

we LOVED THIS!!!! soo yummy.

Pin It!

Jello Cups

These are so fun and so easy. They are a little time consuming though.
So you pick out some colors of jello you want and get some clear cups. I used plastic ones so we could just toss them later.
Use the small packages of jello
For these I made 7
you make one at a time. Make it with 1 C. boiling water then add enough ice to cool which is about 7 pieces then stir until cool then remove the leftover ice. Pour about 1/2 or a little more in the cups then reserve the rest. Put the cups in the fridge to set up about 30 min. While they are setting up add some cool whip (or homemade which i did which taste SO much better) or plain yogurt. I used about 1/4- 1/3 C. mix well. I used a wisk. THen when the first layer is set up add this layer. THis layer will be a little thick so just mix it a little and SPOON it in. THe key is to make sure the layer is pretty set and SPOON it. If you dont you'll end up with what happened to my green layer. It kinda mixed with the blue so you dont see the different colors.  Repeat with as many layers as you want and top with some homemade whip cream. 
I have to say these are SOO yummy. I'm making them again today. All 3 of my kids (10, 3, 3) LOVED them.
Pin It!

Thursday, August 25, 2011

Breakfast cups

Take a bag of thawed hashbrowns mix in salt and pepper to taste, 1Tbsp oil and 1/3 c shredded cheese. Put in well greased muffin tin. Spread out good and smash to bottom well. Bake at 425° for 15 min. Reduce heat to 350° crack Med egg into each and top with Bacon bits ans cheese (I used Bacon that I chopped ) bake 13-16 min or until eggs are done.
*with the eggs I broke the yolk a bit but you could leave it intact or mix well before putting in cups *
To remove use a knife and gently go along edges

These were so yummy.

Pin It!

Wednesday, August 24, 2011

pretzel bites

This is an awesome afterschool snack or anytime actually.  I got it off Get Off your Butt and Bake and I have to say she has the best recipes!!! Instead of shaking the seasoning on the pretzels, I rolled them in the seasonings in a bowl. SO MUCH EASIER!!

Texas size Rhodes Frozen roll dough
*as many as you like – each roll makes four bites
coarse salt, parmesan, garlic, cinnamon & sugar
Vanilla glaze (optional)
Take a thawed roll.  Cut it in four equal sections.  Place dough bites on greased sheets. I placed five across and five down on large baking sheets.  Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes) Bring a large pot of water to a gentle boil.  When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon, and place bites on paper towels to drain slightly.  Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown. 
Brush bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and toss in Parmesan cheese.  You can also make Cinnamon and Sugar bites. Make a mixture of Cinnamon and sugar:  About 1 cup sugar and 1 1/2 tsp. of cinnamon, and mix together well. After you butter the pretzel bites, toss in cinnamon and sugar mixture.
You can serve the Parmesan Pretzel bites with a cheddar dip, and the Cinnamon and Sugar Pretzel bites with Vanilla glaze.  So yummy . . . so simple!
1 cup powdered sugar
2 tablespoons milk
1 tablespoon melted butter
1 tsp. vanilla extract.
Combine sugar, milk, butter and vanilla and mix well. 
1 Tablespoon butter
1 Tablespoon all purpose flour
1 cup milk
1 1/2  to 2 cups of grated Cheddar Cheese.
Melt the butter in a med. size saucepan over medium heat.  Add the flour and stir until blended, and
butter has turned lightly golden brown.  Slowly whisk in the milk and cook until thickened slightly.  Remove from heat and stir in the Cheddar Cheese until smooth and all of the cheese has melted.  Season with salt and pepper.  Shake a few red pepper flakes into sauce for added zing!


Pin It!