Fresh Homemade Strawberry Ice Cream
submitted by Kristin Krotosky
Ingredients:
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
Instructions
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Oh Henry's
submitted by Tara Turner
1 C Sugar
1 C Corn Syrup
Bring just to a boil and take off heat
Add: 1 C Peanut Butter
Stir
Add:
4 C Rice Crispies
Mix well and place in greased 9x13 pan
1 6oz pkg chocolate chips
1 6oz pkg butterscotch chips
melt in microwave and spread on top Let finished bars set up for about 1 hour - then cut (if you wait too long you can't cut them easily)
Ramen Noodle Stew
submitted by Risa Bakker
1/2 to 1 lb ground beef
1 pkg beef flavored ramen noodles
1 can stewed tomatoes
1 can cut green beans
Brown ground beef. Prepare ramen noodles according to package directions. Add ground beef, stewed tomatoes, and green beans. Cook until heated through.
Oreo Cookie Dessert
submitted by Laura Duvalois
1 package oreos (18 oz.)
1/4 cup melted butter (1/2 cube)
1/2 gallon vanilla ice cream
1/2+ jar of Mrs. Richardson's hot fudge
Soften ice cream (remember the new containers are not quite a half gallon). Crush oreos (in a bag or blender). Combine half of the crumbs with the melted butter to make a crust in a 9x13 dish. Spread 1/2 of ice cream over crust (I slice the ice cream with a knife). Place warmed up hot fudge over the ice cream. Then put remaining ice cream on top of that. Sprinkle remaining oreo crumbs on top and freeze overnight or at least 5 hours.
Rosemary Artisan Bread
submitted by Jill Castle
3 cups warm water
1/2 T yeast
1 T salt
mix slowly for a few seconds.
Add 6 cups of flour and chopped Rosemary
Let rise for 1 hour and 40 min, sprinkle cornmeal on to baking sheet. Roll the dough into two balls and place on baking sheet, let rise 30 mins. Make 3 slices across the top of the dough with a knife so bread will expand and not crack around the sides (this is just for looks). Bake 400 for 20-30 minutes. Dip in Olive Oil or use for fondue dipping.
Corn salad
submitted by Erin Ruy
Ingredients:
2-2 1/2 cups of frozen corn (the recipe calls for 2 cans whole kernel corn)
1 cup low-fat mayonnaise
2 cups of shredded cheese
1-2 green bell peppers, chopped (use red or a combination of red/green peppers)
1/2 c. red onion, chopped
9 oz bag of chili cheese Fritos, crushed.
Directions:
Mix all ingredients and chill. If using frozen corn, let the mixture sit out until the corn starts to thaw. Mix in Fritos when you are ready to serve.
German "Monster" Pancakes
submitted by April Felix
6 Eggs
1 C. Flour
1 C. Milk
4 T. Butter/Marg.
1 t. Vanilla
(pinch of salt)
Preheat oven to 400. Put 2 T. of butter/marg. in small casserole dish and melt in oven.
Mix eggs, flour, milk, 2 T. butter/marg, vanilla and pinch of salt. (I use a blender:)
Remove dish from oven, pour mixture in and bake for 20 min.
Turn the oven light on and let the kiddos watch it grow into a monster!!!
Toppings: Strawberries, peaches, syrup, lemon juice & powdered sugar, cool whip, be creative!
Peach Cobbler
submitted by Stephanie Partridge
1-2 cans or jars of peaches
1 powder cake mix
1 cube butter
Pour the peaches in a pan. Pour the cake mix powder on top. Melt the butter and pour that over it all. Bake 350 degrees for 35 minutes. Voila! helps: If there is a lot of juice in with your peaches you might want to only use half of it. When my Mom makes this she said she prefers to lightly stir it all together before baking. Another thing to make is pears with a spice cake mix. . . that's really yummy too.
Berry Cookie Cobbler
submitted by Linda Atwood
24oz. frozen mixed berries, thawed
21oz. apple pie filling
1/3 cup sugar
1 1/2 tsp. cinnamon
1 tube sugar cookie dough
Preheat oven to 350 degrees. In a bowl mix together berries, apple pie filling, sugar and cinnamon. Transfer to a 8x8 dish. Crumble cookie dough over fruit covering thickly and completely. Bake uncovered until cookie crust is golden and juices bubble thickly, about 45 minutes. Serve warm with vanilla ice cream!
Monday, March 29, 2010
Wednesday, March 3, 2010
FEBRUARY: ITALIAN/PASTA
Baked Ziti
submitted by Kristin Krotosky
Ingredients
1lb ground beef
16 oz. block of mozzarella cheese
1/2 cup Parmesan cheese
1/2 cup Romano cheese
1 bag of cavatappi pasta (Smith's has it under their private selection name)
1 jar of marinara sauce
Directions:
Brown the ground beef and drain the fat
Cook the pasta as labeled on the package
Cut the block of mozzarella in half. Take 8 ozs and cut in slices. Take 8 ozs. and cut into small cubes.
Measure 1/2 cup of Parmesan cheese and 1/2 cup of romano cheese.
Mix all listed ingredients in a bowl (don't forget to add the marinara sauce), except for the slice mozzarella cheese.
Spread mixture in a baking dish and then lay the slices of mozzarella cheese over it. Cook for 30 minutes at 350 degrees. If cheese is not melted after 30 minutes you can put the oven on broil until it melts.
Strawberry Gelato
submitted by Wendy Loveland
12 oz fresh strawberries, hull removed
3/4 sugar
2 cups whole mile
1/2 cup heavy cream
1 tsp lemon juice
blend strawberries, sugar and whole milk until smooth
add in heavy cream and mix just enough to combine, add in lemon juice, refrigerate for at least 4 hours, transfer to ice cream machine and freeze according to manufacturer's instructions
Macaroni Grill Bread
submitted by Erin Ruy
1 Tbsp. Dry Yeast
1 Tbsp. Sugar 1 cup warm water (105 - 115 degrees)
2 ½ cups white flour, divided
1 tsp. salt
2 Tbsp. rosemary, chopped, (I used about a tablespoon of dried rosemary and it worked great.)
1 Tbsp. olive oil
2 Tbsp. butter or margarine
Coarsely ground salt
Proof the water and the yeast/sugar mixture for about 10 minutes or until yeast is frothy. Add the rest of the ingredients and knead until it's soft and stretchy and not sticky. Put the dough in an oiled bowl and cover until it's doubled in size. Punch the dough down and let it rest for 5-10 minutes, then shape the dough into two circle loaves. Spread the melted butter over the loaves and sprinkle the remaining rosemary on top. Let the loaves rise another 45 minutes or until doubled and then sprinkle with coarse salt (sea salt). Bake at a preheated 450 degree oven for 20-25 minutes. Serve with spicy oil and vinegar bread dip.
Spicy oil and vinegar bread dip
1 cup extra virgin olive oil
2/3 cup aged balsamic vinegar
3 cloves garlic, minced
1 1/2 tablespoons dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.
Chicken Fettucine Alfredo
submitted by Linda Atwood
2 cups milk
16 oz cream cheese, softened
1/2 cup parmesan cheese
1/2 tsp. salt
1/2 tsp. garlic powder
Heat milk, add rest of ingredients and warm thoroughly. Do not allow sauce to come to a boil. Serve over fettuccine and chicken. (I cook my chicken on my george foreman grill and season it with a little salt, pepper, and garlic powder. Then I slice it into small pieces and mix it into the sauce.)
submitted by Kristin Krotosky
Ingredients
1lb ground beef
16 oz. block of mozzarella cheese
1/2 cup Parmesan cheese
1/2 cup Romano cheese
1 bag of cavatappi pasta (Smith's has it under their private selection name)
1 jar of marinara sauce
Directions:
Brown the ground beef and drain the fat
Cook the pasta as labeled on the package
Cut the block of mozzarella in half. Take 8 ozs and cut in slices. Take 8 ozs. and cut into small cubes.
Measure 1/2 cup of Parmesan cheese and 1/2 cup of romano cheese.
Mix all listed ingredients in a bowl (don't forget to add the marinara sauce), except for the slice mozzarella cheese.
Spread mixture in a baking dish and then lay the slices of mozzarella cheese over it. Cook for 30 minutes at 350 degrees. If cheese is not melted after 30 minutes you can put the oven on broil until it melts.
Strawberry Gelato
submitted by Wendy Loveland
12 oz fresh strawberries, hull removed
3/4 sugar
2 cups whole mile
1/2 cup heavy cream
1 tsp lemon juice
blend strawberries, sugar and whole milk until smooth
add in heavy cream and mix just enough to combine, add in lemon juice, refrigerate for at least 4 hours, transfer to ice cream machine and freeze according to manufacturer's instructions
Macaroni Grill Bread
submitted by Erin Ruy
1 Tbsp. Dry Yeast
1 Tbsp. Sugar 1 cup warm water (105 - 115 degrees)
2 ½ cups white flour, divided
1 tsp. salt
2 Tbsp. rosemary, chopped, (I used about a tablespoon of dried rosemary and it worked great.)
1 Tbsp. olive oil
2 Tbsp. butter or margarine
Coarsely ground salt
Proof the water and the yeast/sugar mixture for about 10 minutes or until yeast is frothy. Add the rest of the ingredients and knead until it's soft and stretchy and not sticky. Put the dough in an oiled bowl and cover until it's doubled in size. Punch the dough down and let it rest for 5-10 minutes, then shape the dough into two circle loaves. Spread the melted butter over the loaves and sprinkle the remaining rosemary on top. Let the loaves rise another 45 minutes or until doubled and then sprinkle with coarse salt (sea salt). Bake at a preheated 450 degree oven for 20-25 minutes. Serve with spicy oil and vinegar bread dip.
Spicy oil and vinegar bread dip
1 cup extra virgin olive oil
2/3 cup aged balsamic vinegar
3 cloves garlic, minced
1 1/2 tablespoons dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.
Chicken Fettucine Alfredo
submitted by Linda Atwood
2 cups milk
16 oz cream cheese, softened
1/2 cup parmesan cheese
1/2 tsp. salt
1/2 tsp. garlic powder
Heat milk, add rest of ingredients and warm thoroughly. Do not allow sauce to come to a boil. Serve over fettuccine and chicken. (I cook my chicken on my george foreman grill and season it with a little salt, pepper, and garlic powder. Then I slice it into small pieces and mix it into the sauce.)
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