Wednesday, June 29, 2011

Blueberry Cheesecake Ice Cream

Ok, so I know I posted an ice cream recipe last time, BUT this is the BEST homemade ice cream I have EVER tasted!  Oh My YUMMY GOODNESS!  ENJOY!
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1-1/4 cups fresh or frozen blueberries
1 tablespoon lemon juice

2-1/4 cups graham cracker crumbs (about 36 squares)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted

1-1/2 cups sugar
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 quart heavy whipping cream
2 cups milk
2 teaspoons vanilla extract

In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.

In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.

Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).

Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze.

Monday, June 27, 2011

Homemade Mint Chocolate Chip Ice Cream

I love homemade ice cream! This recipe is great!  ENJOY!
2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips

In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Saturday, June 25, 2011

4th of July Cake Pops

Am I the ONLY one that thinks it's crazy that the 4th of July is next weekend?!?! Well, I have been seeing these cake pops all over the place and I think they are darling.  But you do have to be careful!  It's like buying the "bite size" candies.  You think they are little, so you end up eating more than a king size candy bar!  ENJOY!
1 box Betty Crocker® cake mix (any flavor)

Water, vegetable oil and eggs called for on cake mix box
1 container (12 oz) Betty Crocker® Whipped frosting (any flavor)
1 bag (14 oz) candy melts (any flavor)
1 teaspoon shortening
Craft sticks (flat wooden sticks with round ends)
Assorted candy sprinkles
Block of white plastic foam
Line several cookie sheets with waxed paper. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.

With fingers, crumble cake into large bowl. Add frosting; mix well with fingers until dough forms. Shape into quarter-size balls; place on cookie sheets. Freeze about 15 minutes.

When ready to assemble, in small microwavable bowl, microwave candy melts uncovered as directed on bag. Stir in shortening until smooth and mixture runs off spoon.

Remove cake pop balls from freezer. Dip tip of each craft stick into melted candy, then halfway into 1 cake ball; place on waxed paper-lined cookie sheet.

When all cake balls have sticks, gently swirl 1 cake ball in melted candy to coat well; allow candy to drip back into bowl. Dip ball into candy sprinkles to decorate; place in plastic foam to allow candy to harden. Repeat with remaining cake balls and melted candy.

Thursday, June 23, 2011

Grilled Corn with Lime and Cheese

Corn on the cob is a staple at our house in the summer months.  My kids and I love it!  This recipe is a wonderful way to change it up and might I add, IT IS AWESOME!!  Enjoy!
4 ears of corn
2 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lime juice
1/8 teaspoon chili powder
2 ounces finely grated feta cheese

Heat grill to high. Soak corn in cold water, turning occasionally, 10 minutes. Transfer to grill. Cover; cook, turning, until husks are charred, 10 minutes. Remove.

Using a kitchen towel, pull back husks; remove and discard corn silks. Return corn to grill (with husks pulled back and off heat). Cover; cook, turning, until kernels are charred in spots, 10 to 15 minutes.

Combine reduced-fat mayonnaise, lime juice, and chili powder; brush on cooked corn. Dust with finely grated feta cheese. Season with coarse salt; serve with lime wedges.

Tuesday, June 21, 2011

Easy Chicken Tostada Salad

This is a very fast and very easy dinner to both prepare and clean up and who doesn't like that?!  ENJOY!
6-8 tostada shells
4 cups shredded lettuce
1 can (15 oz) black beans, drained, rinsed
2- 3chicken breasts, cooked, cut into 1/2-inch slices ( I use a Rotisserie chicken)
1 cup of your favorite salsa
1/4 cup sliced ripe olives
1/2 cup shredded taco-seasoned cheese
1/4 cup sour cream
1/4 cup chopped fresh cilantro

Place 2 tostada shells, slightly overlapping.
Top tostada shells with remaining ingredients. Serve with additional salsa or your favorite dressing if desired.

Monday, June 20, 2011

Buffalo Blue Cheese Grilled Chicken Burger

Our family LOVES to use the grill during these summer months.  This burger is a wonderful alternative to just a plain BBQ grilled burger.  ENJOY!
1 3/4 lb ground chicken
1/4 cup Buffalo wing sauce
1/2 teaspoon salt
1 to 3 drops red pepper sauce
6 burger buns, split
6 leaves green leaf lettuce
1/4 cup refrigerated chunky blue cheese dressing
1/4 cup crumbled blue cheese

Heat gas or charcoal grill. Carefully brush oil on grill rack. In large bowl, mix chicken, wing sauce, salt and pepper sauce.

Shape mixture into six 1/2-inch patties, each about 4 inches in diameter. Place on grill over medium heat. Cover grill; cook 10 to 12 minutes or until thermometer inserted in center of patty reads 165°F.

Place buns on grill, cut sides down. Cover grill; cook 1 to 2 minutes or until toasted. Place lettuce and patty on bottom of each bun. In small bowl, stir together dressing and blue cheese. Top patties with dressing mixture and tops of buns.

Wednesday, June 15, 2011

Banana Boats

I LOVE SUMMER!  Especially since we can grill almost everything!  This is a great camping recipe, but we had it last night after we grilled some burgers and dogs!  AHHH.... summer!  ENJOY!
4-6 medium unpeeled ripe bananas
1/2 cup of miniature chocolate chips ( we used semi sweet)
1/2 cup miniature marshmallows
1/2 cup crushed graham crackers

Cut banana peel lengthwise about 1/2 in. deep, leaving 1/2 in. at both ends. Open peel wider to form a pocket. Fill each with 1 teaspoon chocolate chips and 1 tablespoon marshmallows.  Sprinkle the crushed graham crakers. Crimp and shape four pieces of heavy-duty foil (about 12 in. square) around bananas, forming boats.

Grill, covered, over medium heat for 5-10 minutes or until marshmallows melt and are golden brown.

Monday, June 13, 2011

I'm back... AND Strawberry Bread!

I have been gone for so long, I think I almost forgot how to blog!! I have had no computer for almost 2 months!  What a process!  BUT, I'm back and ready to get rolling for the summer!
I have been dying to add this new recipe to my list.  As much as I love strawberries, we never seem to get through a whole case from Costco as fast as we need to.  So after they turn a little old and soft, do this and you won't regret!
5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan

1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs

Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.

In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.

Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.
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