Homemade Blueberry-Lemon Zest Ice Cream

Chocolate Sandwich Cookie Ice Cream

Ingredients
  • 1 (14-oz.) can sweetened condensed milk
  • 1 (5-oz.) can evaporated milk
  • 2 cups whole milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon table salt
  • 1 cup crushed cream-filled chocolate sandwich cookies
  • 3 tablespoons coffee-flavored liqueur
  • Hands-on: 10 Minutes
    Total: 6 Hours
  • 1. Whisk together first 6 ingredients; cover and chill 2 hours.
  • 2. Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.)3. Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

    4. Stir crushed cookies and liqueur into ice-cream mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.

    Blueberry-Lemon Zest Ice Cream: Omit cookies and liqueur. Bring 2 cups coarsely chopped blueberries, 2 Tbsp. sugar, and 2 Tbsp. water to a boil in a small saucepan over medium heat; reduce heat to low, and simmer 10 minutes, stirring often. Cool 30 minutes; cover and chill 2 to 3 hours. Meanwhile, prepare recipe as directed through Step 3. Stir 2 tsp. lemon zest into prepared ice-cream mixture, and swirl in chilled blueberry mixture. Proceed as directed in Step 4. Hands-on 25 min.; Total 6 hours, 45 min.

    Bourbon-Butter-Salted Pecan Ice Cream: Omit cookies and liqueur; increase vanilla to 2 tsp. Prepare recipe as directed through Step 3. Meanwhile, cook 1 cup coarsely chopped pecans and 1/2 Tbsp. butter in a small skillet over medium heat, stirring constantly, 7 to 8 minutes or until toasted and fragrant. Spread pecans on wax paper, and sprinkle with 1/4 tsp. kosher salt; cool completely. Stir pecans and 2 Tbsp. bourbon into prepared ice-cream mixture, and proceed as directed in Step 4. Hands-on 10 min., Total 6 hours

    Strawberry-Basil Ice Cream: Omit vanilla, cookies, and liqueur; reduce whole milk to 1 1/2 cups. Prepare recipe as directed through Step 1. Meanwhile, pulse 1 (16-oz.) container fresh strawberries, coarsely chopped; 2 Tbsp. chopped fresh basil; and 2 Tbsp. fresh lemon juice in a food processor 5 or 6 times or until finely chopped. Stir strawberry mixture into chilled milk mixture. Proceed as directed in Steps 2 through 4. Hands-on 10 min., Total 6 hours

  • Credit Copyright © 2016 Time Inc. Lifestyle Group. All Rights Reserved.

Recipe: Almond Brittle

Brittle

Almond Brittle
Ingredients

1 cup sugar
1/2 cup light colored corn syrup
3/4 cup toasted coarsely chopped almonds
* You can substitute the almonds with pecans, walnuts, peanuts, or pine nuts if you prefer.
1 Tablespoon butter
1/2 teaspoon vanilla
1/8 teaspoon salt
1 teaspoon baking soda

Directions
Line a jelly roll pan with parchment paper
Combine sugar and syrup in a 2 quart bowl. Microwave 3 minutes on high.
Stir in almonds
Microwave 3 minutes stirring every minute, until the mixture is a light caramel color.
Stir in vanilla, butter, and salt. Microwave on high for 1 1/2 minutes.
Add baking soda and stir until the mixture is foamy.
Quickly pour mixture into prepared pan. Spread to 1/4 inch thickness. Let stand 30 minutes.
Break brittle into pieces, store in an air tight container for up to a week.

Recipe & Review: Pot Roast Ala Slow Cooker

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I wanted to give you a review of what we made for dinner last night.
Ingredients
2 lb. pot roast,
Medium package of baby carrots
Campbell’s Slow Cooker sauces Tavern Style Pot Roast.
Directions
Just placed everything in the slow cooker on low for 7 hours.
The results were a tasty tender pot roast which was seasoned with the perfect combination of spices in Campbell’s sauce.
My husband, Dave agreed that we enjoyed the baby carrots seasoned with the sauce as much as the meat.
As a side dish we opened a can of green beans.

Disclaimer: I am not associated with any of the companies mentioned in this article. All opinions are my own.

Three Recipes: Breakfast Muffins, French Breakfast Muffins, & Lemon Verbena-Blueberry Muffins

Blueberry muffins

Breakfast Muffins Three Recipes Sure to Please!
Ingredients
Original recipe makes 12 standard muffins Change Servings

1 3/4 cups all-purpose flour

1/3 cup white sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg, lightly beaten

1/3 cup butter, melted

1 cup fresh blueberries

Directions
1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
2.In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened.
Do not over mix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
3.Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.

Recipe:
French Breakfast Muffins
Ingredients

Original recipe makes 12 muffins

1 1/2 cups all-purpose flour

1/2 cup white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 egg, lightly beaten

1/2 cup milk

1/3 cup butter, melted

1/4 cup white sugar

1/2 teaspoon ground cinnamon

1/3 cup butter, melted
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
2.In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.
3.Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture. Serve warm.

Recipe:
Lemon Verbena-Blueberry Muffins

Original recipe makes 1 dozen muffins Change Servings

1 egg

3/4 cup milk

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/3 cup white sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup chopped fresh lemon verbena

1/4 cup cold butter

1 cup fresh blueberries
Directions
1.Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line pan with paper muffin liners. Whisk together the egg, milk, and vanilla extract until smooth; set aside.
2.Place the flour, sugar, baking powder, salt, and lemon verbena into a food processor. Pulse until the lemon verbena has been finely chopped. Add the butter, and pulse quickly until finely chopped. Pour the flour mixture into a mixing bowl, and stir in the blueberries. Pour in the milk mixture, and stir until just moistened. Fill the prepared muffin cups 3/4 full.
3.Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.

30 Minute Recipe: Pasta With Roasted Cauliflower,Tomatoes,Pepperoni

pasta-roasted-cauliflower-tomatoes-pepperoni-recipe-wdy0113-th2Pasta With Roasted Cauliflower,Tomatoes,Pepperoni
1 small head cauliflower cored and sliced 1/4 inch thick
2 Tbsp. olive oil
12 oz.medium shells or any short pasta
1 pint small grape tomatoes
3 oz. pepperoni thinly sliced
1/2 cup fresh flat leaf parsley,chopped
Directions
Heat oven to 425 degrees.
On a large rimmed baking sheet, toss the cauliflower, oil, 1/2 tsp.salt and 1/2 tsp. pepper.
Roast for 12 minutes
Cook the pasta according to package directions.
Drain the pasta and return it to the pot.
Add the tomatoes to the cauliflower, toss to combine and roast for 6 minutes.
Scatter the pepperoni over the vegetables and roast until the cauliflower is golden brown and tender. 6 to 8 minutes.
Toss the pasta with the cauliflower mixture and parsley.

Photo credit: Photograph is copyright property of Woman’s Day Magazine.

Recipe: Turkey Tostada

 Photo credit:from http://www.tasteofhome.com

 

Turkey Tostada
Prep time 4 minutes
Cooking time 10 minutes

4 whole wheat flour tortillas 6 inch diameter
1 cup shredded cooked turkey
1/2 cup reduced fat mozzarelld
1/2 cup black bean and corn salsa
6 Tbsp. low fat plain yogurt
2 Tbsp.chopped cilantro
Directions
Preheat oven to 350 degrees
Place tortillas on baking sheet and heat for 7 minutes or until crisp.
Set aside.
Combine turkey and salsa in small microwaveable bowl.
Microwave on high until warmed through, about 3 minutes.
Divide turkey salsa mixture among tortillas and sprinkle each with 2 tablespoons of cheese.
Top each tortilla with 1 1/2 tablespoons of yogurt and /2 tablespoon of cilantro

Recipe: Spaghetti with Caramelized Onions & Goat Cheese

Spaghetti With Caramelized Onions & Goat Cheese
 
Cook 12 oz. spaghetti in lightly salted boiling water as package directs.
While pasta cooks, cook 4 slices bacon, cut in 1/2 in. pieces. in a large nonstick skillet until browned, about 5 minutes.
Remove to a paper towel lined plate.
Add 2 1/2 cups thinly sliced red onion to skillet, cook, stirring occasionally. 10 minutes or until golden and tender.
When pasta is done, reserve 1 cup pasta cooking water, then drain pasta and return to pot.
Crumble in 4 oz goat cheese, 2 Tbsp chopped fresh parsley and about 3/4 cup pasta water.
Toss until goat cheese melts. Sprinkle with pepper to taste and if desired add more pasta water.
Sprinkle with bacon.