Orange Medley

I'm trying to do better with what I am eating but I have a huge sweet tooth.  This is an old family favorite, usually during the summer.  It's cool and light.

ORANGE MEDLEY

Servings: 6-8

Prep time: 10 minutes

Orange Medley

Ingredients

8 oz. Cool Whip

16 oz. Cottage Cheese

20 oz. Can of crushed Pineapple, drained

3 oz. Orange Jello

Instructions

1. Mix together Cool Whip and Orange Jello.

2. Mix in Cottage cheese and drained pineapple

*Drain the pineapple juice into a glass and enjoy it plain or in a smoothie!

Enjoy!

Apple Crisp

A few weeks ago my sister and a good friend came to visit.  Sunday morning, we went apple picking!  I had never been apple picking before so I didn't know what to expect but it was a lot of fun.  I purchased some apples to bring home. 

Here's the first recipe that I tried...

APPLE CRISP
Serves: 5-6
Prep Time: 30 min
Cook Time: 45 min

Apple Crisp

Ingredients:
6 medium apples
1 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup of flour
3/4 cup of brown sugar
1/2 cup of butter

1. Peel, core and slice apples.
2. Arrange in a baking dish.
3. Sprinkle with a mixture of cinnamon and nutmeg.
4. In a large bowl, mix flour and brown sugar. Cut in butter. Be sure to blend this mixture until crumbly.
5. Pour over the top of the apples.
6. Bake at 350 for 30-45 minutes until apples are tender.

 Serve warm with vanilla ice cream and enjoy!

Chocolate Chip Muffins

Tony's parents came to visit during our pantry challenge.  When they were here, we did go out an buy a few things.  Sunday morning, we were planning eggs and sausage for breakfast.  I wanted to do something else with what I had.  Since I didn't have any fruit, chocolate chips were really the only mix in that I had.  They were quite yummy and I've made them a couple times since!

CHOCOLATE CHIP MUFFINS (from Taste of Home)
Makes: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
3/4 cup miniature semisweet chocolate chips
Sugar crystals (optional) *my add

Instructions:

1. In a large bowl, combine the first four ingredients.
2. In a small bowl, beat egg, milk and oil.
3. Stir into dry ingredients just until moistened.
4. Fold in chocolate chips. 
5. Fill greased or paper-lined muffin cups three-fourths full.  Sprinkle with sugar crystals (optional)
6. Bake at 400° for 18-20 minutes or until a toothpick comes out clean.
7. Cool for 5 minutes before removing to a wire rack.

Enjoy!!

Fruitshakes

Have you seen the Yonana's product where you take frozen fruit and turn it into ice cream? Why couldn't I turn frozen fruit, specifically bananas, into a milkshake? 

I'm very picky about when I eat bananas. If there is any brown on them, they're bad. I know that they are not really bad but I can't bring myself to eat them. 

I took my magic bullet, a frozen banana, milk, and a little Hershey's syrup and viola, a banana milk shake!

BANANA FRUITSHAKE
Serves: 1
Prep Time: 5 minutes

Ingredients:
Frozen Banana
Milk
Chocolate Syrup

Directions:
Blend together.
If you add a few frozen strawberries, it tastes like a banana split!

BANANA SPLIT FRUITSHAKE
Serves: 1
Prep Time: 5 minutes

Ingredients:
Frozen Banana
Frozen Strawberries
Milk
Chocolate Syrup

Directions:
Blend together.

Enjoy!!

Coffee Ice Cream

I was feeling nostalgic so I created this coffee ice cream recipe.  You can modify it to fit your preference for how strong you want the coffee to taste.  I think that a hazelnut coffee would taste amazing!

COFFEE ICE CREAM 
Makes: 2 quarts
Prep and Cook Time: 3 hours

Coffee Ice Cream

Ingredients: 
1 cup milk 
2 cups heavy cream 
1/2 cup strong coffee, chilled (I used Vanilla Flavored Coffee)
1/2 cup granulated sugar 
1/2 tsp salt 
1/2 tsp vanilla (optional)


Instructions: 
1. Mix the milk, cream, coffee, sugar, and vanilla together. 
3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. 
4. Freeze for at least 2 hours and store your remaining ice cream in an air-tight plastic container in the back of the freezer. This will help preserve the flavor and texture of the finished ice cream. 

If you add a bit of chocolate and make a milkshake, it'll taste just like a Jamocha Milkshake from Arby's. 

Jamocha Milkshake

Enjoy!

Cookies and Cream Ice Cream

It's approaching the end of May and I have still not purchased ice cream since last year. I'm quite proud of myself! Here's a recipe for Cookies and Cream Ice Cream. 

After making the Chocolate Ice Cream and cutting out 1/2 cup of the milk, I realized I liked the creamier texture compared with the Mint Chocolate Chip Ice Cream. I also reduced the amount of sugar and vanilla since the cookies will add some extra sweetness.  I did think that the Chocolate Ice Cream was my favorite but this one tops it!

COOKIES AND CREAM ICE CREAM 
Makes: 2 quarts
Prep and Cook Time: 3 hours

Cookies and Cream Ice Cream

Ingredients: 
1 1/2 cups milk 
2 cups heavy cream 
3/4 cup granulated sugar 
1/2 tsp vanilla extract 
1/2 tsp salt 
2 cups crushed Oreos (about 20 cookies) 

Instructions: 
1. Crush oreos. You can use a plastic bag with a rolling pin or a bowl with a potato masher. Both work 
2. Mix the milk, cream, sugar, and vanilla together. 
3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. 
4. After about 15-20 minutes of freezing, add the cookie pieces and continue to freeze for another 10 minutes.
5. Freeze for at least 2 hours and store your remaining ice cream in an air-tight plastic container in the back of the freezer. This will help preserve the flavor and texture of the finished ice cream. 


Enjoy!

First (Stress Free) Dinner Party

Since Tony and I bought our house, we've had family visit, a few friends over to hang out, and one Christmas Party.  I've wanted to have a dinner party but timing was always an issue.  We looked at the next several weekends and they were booked.  We decided this past weekend was the weekend to do it.  We invited over two other couples.  That was the easy part.  Next, I had to decide on the menu.

Here's what I wanted: 
- something simple and not too different/exotic 
- easy, casserole type meal where it cooks and can't overcook 

Here's where I ended up: 
Appetizers: 
Cheese, Pepperoni, and Crackers (prepared that morning) 

Main Meal: 
Ceaser Salad 
Rolls 
No Work Chicken with Rice (prepped Friday night, switched to casserole Saturday mid-day, put into oven when guests arrived) 
Broccoli 

Dessert: 
Homemade Chocolate Ice Cream 
Homemade Strawberry Ice Cream 
Easy Classic Brownies 

All that was left was to set the bar and the table. 

We had a great night and I can't wait to hold another dinner party!

Strawberry Ice Cream

With all the nice weather, I wanted to do something more springy.  I modified the Chocolate Ice Cream into Strawberry.  I dropped the milk content since the strawberry was going to add some liquid.  It's quite yummy and perhaps my favorite so far.  Here's the recipe!

STRAWBERRY ICE CREAM
Makes: 2.5 quarts
Prep and Cook Time: 3 hours

 

Strawberry Ice Cream

Ingredients: 
1 cup milk 
2 cups heavy cream 
2 cups strawberries 
1 cup granulated sugar 
1 tsp vanilla extract 

Instructions:
1. Blend the strawberries until they reach a consistency you like.  I blended mine until it was mostly blended with a few chunks.

2. Mix everything together.

3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. 

4. Freeze for at least 2 hours and store your remaining ice cream in an air-tight plastic container in the back of the freezer. This will help preserve the flavor and texture of the finished ice cream.

Enjoy!

Chocolate Ice Cream

If you haven't noticed already, I really enjoy making ice cream.  This stems back to when Amy and I were younger and we would have a bedtime snack with my dad.  99% of the time it was ice cream and still to this day, ice cream is my go to dessert.  Here's a quick and easy chocolate ice cream recipe.

CHOCOLATE ICE CREAM
Makes: 2 quarts
Prep and Cook Time: 3 hours

Chocolate Ice Cream

Ingredients: 
1-1/2 cup milk 
2 cups heavy cream 
1/2 cup unsweetened cocoa powder 
1 cup granulated sugar 
1 tsp vanilla extract 

Instructions:
1. Whisk together milk, cocoa powder, and sugar to combine. The sugar and cocoa should close to completely dissolved. Stir in heavy cream and vanilla extract. At this point, it should look like chocolate pudding.

2. Refrigerate the chocolate ice cream base for at least 30 minutes  so it is completely cold. This will help it freeze faster, improving the texture, and allow the cocoa powder to become fully hydrated by the milk and cream. 

3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. 

4. Freeze for at least 2 hours and store your remaining ice cream in an air-tight plastic container in the back of the freezer. This will help preserve the flavor and texture of the finished ice cream.  I use Tovolo's Glide-A-Scoop Ice Cream Tub.

Enjoy!

Chocolate Chip Cookie Dough Ice Cream

I wanted to try something different when I made my next batch of ice cream and decided to combine two recipes: Mint Chocolate Chip and Cookie Dough Frozen Yogurt. It didn't turn out how I wanted it to look but it was just as tasty as I had hoped. Here's what I did.

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
Makes: 2.5 quarts
Prep and Cook Time: 5 hours

Chocolate Chip Cookie Dough Ice Cream

Ingredients:
2 cups 2% milk 
2 cups heavy cream 
1 cup sugar 
1/2 teaspoon salt 
2 teaspoons vanilla extract 
1/4 cup mini chocolate chips
1 cup Cookie Dough Frozen Yogurt

Instructions:
1. Prepare Cookie Dough Frozen Yogurt and save 1 cup from freezer.  Place Cookie Dough mixture on a wax paper lined cookie sheet.  Freeze for at least 2 hours the cut into chunks.

Cookie Dough Frozen Yogurt

2. In a large bowl, stir together the milk, cream, sugar, salt, and vanilla extract until the sugar has dissolved.  

3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. 


*If you are using a KitchenAid Ice Cream Maker Attachment, after about 12-15 minutes into the freezing, add the chocolate chips and chunks of the cookie dough mixture. After the ice cream has thickened, about 20-30 minutes total time, spoon into a container, and freeze for at least 2 hours.

Enjoy!

Lemon Poppy Seed Cake

A couple of years ago, my mother in law gave us a lemon poppy seed cake recipe.  I haven't made it in over two years but decided to try it out again.  We finished the first loaf in a couple days so I made a second one!

Enjoy!

LEMON POPPY SEED CAKE
Makes: One 8x4 Loaf
Prep Time: 20 minutes
Cook Time: 1 hour

Lemon Poppy Seed Cake

Ingredients:
Cake
1 cup sugar
1/3 cup butter (room temp)
1 egg
2 egg whites
1 tsp lemon rind
1 tsp vanilla
1 2/3 cups flour
2 Tbsp poppy seeds
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 cup low-fat buttermilk

Icing
4 tsp lemon juice
3/4 cup powdered sugar

Instructions:
1. Cream butter and sugar together on medium until fluffy.
2. Add egg and egg whites, beating after each.
3. Add vanilla and lemon rind.
4. In a separate bowl, mix together the dry ingredients.  
5. Add dry ingredients and buttermilk by alternating.  Be sure to begin and end with the dry mixture.
6. Coat 8 x 4 loaf pan with shortening and dust with flour.
7. Bake at 350F for 1 hour.
8. Mix lemon juice and powdered sugar to make the icing.
9. Allow loaf to cool for 10 minutes then remove from pan.

Fresh from the oven!

10. Poke holes in the top of loaf and pour icing mixture over the loaf.

Freshly iced!

Let me know how your cake turns out!

Chocolate Chip Cookie Dough Frozen Yogurt

If you don't have an ice cream maker, here's a great alternative!  You just mix everything together and you have an awesome frozen treat!  It won't be as creamy is the Mint Chocolate Chip Ice Cream but it is just as good!

CHOCOLATE CHIP COOKIE DOUGH FROZEN YOGURT 
Makes: ~4 cups
Prep time: 25 minutes
Freeze time: 4+ hours

Chocolate Chip Cookie Dough Frozen Yogurt

Ingredients: 
1/2 cups Unsalted Butter, Softened 
1/2 cups Packed Dark Brown Sugar 
1/4 cups Granulated Sugar 
2 teaspoons Vanilla Extract 
1 cup All-purpose Flour 
1/4 teaspoons Baking Soda 
1/4 teaspoons Salt 
3/4 cups Mini Chocolate Chips Or Chunks 
1 cup Vanilla Yogurt 

Instructions: 
1. In a mixing bowl of a stand mixer, beat the butter and both sugars together. 
2. Add vanilla and beat until combined. 
3. In a small mixing bowl, whisk together the flour, soda and salt. Add the chocolate chips and stir. 
4. Add the dry ingredients to the butter mixture and fold in gently. 
5. Add yogurt and stir again. 
6. Place in a container and cover with lid. Freeze until set, ~4-6 hours (I usually freeze it overnight.) 

Let me know what you think!

Easy Classic Brownies

I am always looking for ways to save money.   The grocery bill is a good place to start.   Brownies are a favorite in our house so I wanted to find an easy from scratch recipe where it was less than the pre-packaged Pillsbury and Betty Crocker boxes.   It's also nice to know exactly what is in the brownies.   I stumbled across this one:

CLASSIC BROWNIES
Servings: Makes ~12 brownies
Total Time: 30 minutes

Classic Brownies

Ingredients:
1 cup white sugar

1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder
1/3 cup cocoa powder
1/2 cup veg oil
1 tsp vanilla
2 eggs
1/3 cup chocolate chips or nuts (I use semi-sweet chocolate chips)

Instructions:
1. Mix all ingredients together.
2. Grease the bottom of an 8x8 pan.
3. Bake at 350F for 20-25 minutes until a toothpick can be inserted and removed cleanly.

I pre-mix the dry ingredients in mason jars so all I have to do is add the oil, vanilla, and eggs.  In 30 minutes, you can have homemade brownies that don't have any preservatives.

Hope you enjoy trying the recipe! 

Mint Chocolate Chip Ice Cream

One of our favorite sweets is mint chocolate chip ice cream.  It's our go to if we are ever out getting ice cream.  I found an easy recipe to try.  It turned out pretty well!  


MINT CHOCOLATE CHIP ICE CREAM
Makes: 2 quarts
Prep and Cook Time: 3 hours

Mint Chocolate Chip Ice Cream

Ingredients:
2 cups 2% milk 
2 cups heavy cream 
1 cup sugar 
1/2 teaspoon salt 
1 teaspoon vanilla extract 
1 teaspoon peppermint extract 
green food coloring (optional) 
1 cup miniature semisweet chocolate chips

Instructions:
1. 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. 

2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. 

*If you are using a KitchenAid Ice Cream Maker Attachment, after about 12-15 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 20-30 minutes total time, spoon into a container, and freeze for at least 2 hours.

Candied Walnuts

I'm trying to eat healthier but I have a natural sweet tooth.  One of my favorite salads is spinach, feta cheese, grilled chicken, and candied walnuts.  If you ever buy candied walnuts, they are expensive!  I like them a lot but don't want to shell out the $10 for them.  I decided to make them.  For just about $3, I have 3 cups of candied walnuts!  

Here's the recipe!

CANDIED WALNUTS
Makes: 1 1/2 cups
Prep and Cook Time: 15 minutes 


Candied Walnuts

Hints:
Check around to get the best price on walnuts.  At Wegman's, I could buy walnuts from the trail mix bar for $5.99/lb or I could but them from the nut section for $7.99/lb.

If you want more than 1 1/2 cups, make two or three batches.  The sugar cools very quickly and it will be difficult to separate the walnuts.

Ingredients:
1 1/2 cups of walnuts
1/2 cup of sugar
pinch of salt

Instructions:
1.  Preheat oven to 350°F. Lay walnuts out on a baking sheet (I recommend one with a lip) in a single layer. Bake for 5 minutes. Test for doneness. If not quite toasted enough, toast for 1 or 2 more minutes. Be careful not to burn. Remove from oven and let cool.

2.  Pour sugar into a medium saucepan. Have the cool walnuts nearby, ready to quickly add to the pan at the right time. Cook sugar on medium heat, stirring with a wooden spoon as soon as the sugar begins to melt. Keep stirring until all the sugar has melted and the color is amber. As soon as sugar is melted and the color is a medium amber, add the walnuts to the pan, quickly stirring and coating each piece with the sugar mixture.

3.  When the walnuts are coated with the sugar mixture, spread them out on a baking sheet lined with parchment paper. Use two forks to separate the walnuts from each other.  Work quickly!  Sprinkle with salt. 

4.  Cool and Enjoy!

Let me know how yours turn out!

My completed lunch!

Spinach, Chicken, Feta, Candied Walnuts,
Raspberry Vinaigrette