Magic no ice cream maker ice cream

This is the recipe for the ice cream that I made the other night. I got this recipe off of Darby's blog . She has some great recipes and photographs her food beautifully. It makes me want to make everything. Matt loves the ice cream and I like it because I can make changes to it and adjust flavors to make it as I want (i.e. strawberry, coffee, nuts, etc.) I am hoping that I can make it less fatty and will let you know if I try it with less fat. Enjoy!


Yields: 1 quart
Ingredients:
1/2 cup sweetened condensed milk
1 teaspoon of vanilla extract
pinch of salt
1/4 cup of sour cream
1 1/4 cups of heavy cream

Mix condensed milk, vanilla, salt and sour cream until well combined. To it add…

for CHOCOLATE variation: add 5-6 tablespoons {or more to your liking} of chocolate syrup

for MOCHA variation: mix 1 heaping teaspoon of instant coffee powder with 1 tablespoon of boiling water. Add instant coffee mixture, along with a generous squirt of chocolate syrup to the condensed milk mixture

Mix your heavy whipping cream on high {it would love a cold bowl and cold whisk too} until stiff peeks form {3 or so minutes}. Whisk some of the whipped cream into the condensed milk mixture until incorporated and then gently fold the rest of the whipped cream in. Place in an airtight container and freeze 6 hours before serving!

Pesto Tortellini Salad

Hi ladies, here is the recipe from Ali's Birthday:

PESTO TORTELLINI SALAD

Ingredients:
1 pkg (19 oz) frozen cheese tortellini
3/4 cup shredded Parmesan cheese
1 can (2 1/4 oz.) sliced ripe olives, drained
5 bacon strips cooked and crumbled
1/4 cup prepared pesto (can use whole container)

Directions:
Cook tortellini according to package, drain, and rinse in cold water. Add remaining ingredients, toss to coat. Serve immediately. Yields 5 servings.

*The batch I made was double this recipe*

Cinnamon Coffee Cake

Cinnamon Coffee Cake
Taste of Home Baking Cookbook

Ingredients:
1 cup butter, softened
2 ¾ cup sugar, divided
4 eggs
2 tsp. vanilla extract
3 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 cups (16 oz.) sour cream
2 tbsp. ground cinnamon
½ cup chopped walnuts, optional

Directions:
1. In a large mixing bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream, beating just enough after each addition to keep batter smooth.
-If you use a Kitchen Aide mixer I just added all the wet
ingredients, then dry ingredients, then the sour cream. Just mix
well!
2. Spoon a third of the batter in to a greased 10-inch tube pan or Bundt pan. Combine the cinnamon, nuts (optional), and remaining sugar (3/4 cups); sprinkle a third over batter. Repeat layers twice. Bake at 350 for 60-65 minutes. Cool for 15 minutes before removing from pan.

Cake in a Jar

Want something to send to your loved ones overseas or across the country. Here you have it - Cake in a Jar - sealed and ready to be shipped. If you have ever done canning before it is a similar process (boiling the lid before you seal the jar). Just send your cake with a jar of frosting! Now you have a personalized birthday cake.




Cake In A Jar

Ingredients:
• 1 (18.25 ounce) package yellow cake mix (or whatever type you’d like to cook)
• 8 straight-sided wide-mouth pint canning jars with lids and rings

Directions:
1. Prepare the cake according to package instructions, or use any cake recipe.
2. In pint size, straight-sided wide-mouth jars, put 1 cup of batter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 degrees F (175 degrees C). Place jars on a cookie sheet to keep from tipping over while baking.
3. Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.
4. While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time and add the hot lid and screw on your jar ring and let set and cool.
5. It will seal as it cools. Place the jars on the counter and listen for them to ‘ping’ as they seal. If you miss the ‘ping’, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed.
6. After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy.
7. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored in a freezer.
I’d like to add, you can send your man pre-made frosting in the little containers so he can have frosting with his cake. Be sure to include plastic ware in-case he gets them while he’s “out working.”

Delicious Ham and Potato Soup

I found this recipe the other day on AllRecipes.com and it had over 3,400 reviews and had 5 out of 5 stars. I decided to try it and it came out awesome. I used ham from a dinner earlier on the week and had all the other ingredients from the produce basket. I served with sour cream and cheese.


Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions
1.Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Cha-Cha Chicken Salad

I found this Chicken Salad recipe in a Southern Living magazine. I have made it for lunchgroup and it wasn't hard at all. It looks impressive without the difficulty level.


Ingredients
1 (8-oz.) package cream cheese, softened
1 cup mayonnaise
2 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken
1 (8-oz.) can crushed pineapple
2/3 cup orange-flavored sweetened dried cranberries
1 cup chopped roasted, salted almonds
Garnishes: fresh herbs, blackberries, raspberries, sliced peaches

Preparation
1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.

2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.

Corn Casserole

Ingredients:
16 ounce can creamed corn
16 ounce can whole kernel corn, drained
1/2 cup butter, melted (1 whole stick)
1 box Jiffy corn muffin mix
1 cup sour cream
2 eggs
salt to taste

Preheat oven to 350 degrees. Combine and bake in well-greased casserole or 9x13 pan. Bake for 40 minutes until golden. You may need to adjust the time according to the size of the pan.