Soda Ice Cream

Soda Ice Cream from Pinterest

2 Lt soda( diet works too)
1 can sweetened condensed milk

Mix in ice cream maker and freeze according to ice cream maker directions.

We love root beer which taste like a root beer float and orange which tastes like a cream sickle

Chocolate

Last year a friend Cindy taught me how to make molded filled chocolates. I have added to what she taught me and now it is a full blown Christmas tradition. A very yummy one.

Tips for Chocolate
*Buy Quality Chocolate at a candy store(no Wilton's is not the quality I use) my favorite is Merkens
*Melt chocolate over hot not boiling water. if the water is too hot it will thicken the chocolate.
*while melting sir often and NEVER cover.
TOO MUCH HEAT OR ANY MOISTURE WILL RUIN THE CANDY

I heat/melt the chocolate using a double boiler.

Molds
Mold can be purchased at a candy store.
*thin molds and shells cool in the fridge
*thick mold and filled shells in the freezer.

Thin Molds
* carefully fill to almost full with melted chocolate tap gently to spread cool/set in fridge

Filled Molds.
*with spoon place a little bit of chocolate in mold. using finger, completely cover inside of mold. All of the interior must be covered. This is the shell.
*Place shells in fridge to set.
*carefully fill shells to below top with filling.use finger to flatten top if it is a solid filling.
*cover with chocolate to just below full. Covering filling completely. tap the mold on counter to remove any air bubbles. the top must be flat as this will be the bottom.
*place filled molds in freezer to harden. it only takes a few minutes. when hard to the touch tip over on a clean dry towel. If chocolates don't come right out put back in freezer for a few more minutes.

FILLINGS


Buttercream
**vanilla
mix 1/2 c butter, 1lb pd sugar,1 1/2 Tbs milk 1/2 TBS vanilla
May be rolled in balls and dipped or used as a filling in molds
** Chocolate
Add 1 1/2 TBS melted chocolate to vanilla recipe
shape in balls and dip sprinkle with jimmies or use in molds.


Carmel
Place one unopened can of sweetened condensed milk into a pan. cover with water. Bring water to a hard boil and turn to simmer. roll can so it cooks evenly. cook for 3-4 hours(depending on how thick of a Carmel you want I like 4. keep water level over can while cooking. Let cool of you open the can when it is hot it can explode. use as filling

Carmel's

Cherry Cordials
Melt Dark Chocolate. Cut large maraschino cherries in half. make fondant by mixing 1/3c dry fondant(found at candy store)with 3 TBS cherry juice. coat inside of cherry mold. harden in fridge. place on half cherry in each mold. cover with @1/2 tsp fondant. top with chocolate layer. make sure edges are sealed. place in freezer until dry.

Cherry cordials

Mounds/ Almond Joys
1/2 lb melted butter
1 can sweetened condensed milk
1 lb pd sugar
14 oz coconut flakes
mix together. can be used as a filling in molds or shaped into balls or logs and dipped in chocolate. add a almond before covering with chocolate to make almond joys.

red papers mounds green papers almond joys

Danish mints
2 c pd sugar
2 TBS milk
2 TBS melted butter
3 drops oil of peppermint
mix together and use as filling

mints

Inside out mints(from pintrest)
1 lb pd sugar
4 oz cream cheese
1/4 tsp peppermint oil

Mix. form balls using thumb make indent in middle of ball. chill balls until set. fill indents with chocolate. chill to set again.

Peanut butter cups
1/4 c butter
2 C pd sugar
1C peanut butter
mix with hand mixer if gooey chill. use as filling in shells.

peanut butter cups

Pretzels
Using fork. dip pretzels into chocolate. drain by tapping fork on side of bowl. place on wax paper to set. may use dark, milk or white chocolate.
for added flare place 1T contrasting chocolate in sandwich baggie cut of tip of corner drizzle lines over set chocolate.

covered pretzels

Raisins
mix raisins and chocolate in bowl. mold in peanut butter cup molds.
my favorite is golden raisins and white chocolate.

white chocolate and golden raisins

Truffles
A- melt 1lb milk and 1 lb dark chocolate (or all of one) heat 1/2 pt whipping cream to 130 degrees add to melted chocolate. whip for 3 minutes. cover w/ damp cloth chill in freezer for 5 min. beat for 3 min. chill until firm enough to form balls, form balls and dip. cover with jimmies.

B-melt 2 c chocolate chips with 4 TBS butter in double boiler. once melted remove top pan from water pan. add 1/2 c pd sugar, 1/2 c crushed vanilla wafers(the finer the crumbs the better)roll into balls and dip. sprinkle with jimmies.

Turtles
cook Carmel See camels.
cut pecans into pieces that will form legs
on wax paper drop 1/2 tsp melted chocolate and place 3 pecans pieces into wet chocolate. let dry in fridge. when set put 1/2 tsp Carmel on nuts. cover all Carmel with melted chocolate but not the pecans. (can sprinkle with sea salt at this stage) let set in fridge.

turtles

Hash
melt 1 lb white chocolate,
mix 1/4 c toasted sliced almonds(350dregrees for 5 min)
1c dry roasted peanuts
2c captain crunch cereal
1c rice krispies
1c mini marshmallows
pour melted chocolate over mixture mix completely mold in peanut butter cup molds

Heavenly Hash
into 1 lb  melted chocolate mix 1c pecan halves and 1c mini marshmallows. pour onto wax paper. when hardened cut or brake into pieces.

Nuts
mix peanuts or cashews with milk chocolate mold in peanut butter cup molds

covered nuts

Orange/Raspberry Creams
mix 1/2c butter, 1 lb pd sugar, 1 1/2 tsp milk with mixer. add 1/4 tsp flavor oil and a tiny bit of food coloring . use as filling in molds.

Orange cream

Raspberry cream

Oreo truffles(from pintrest)
crush 1 bag Oreos in food processor. reserve some for sprinkling on finished truffles
add 8 oz cream cheese. blend until mixed. chill. roll into balls chill, dip in chocolate sprinkle with crumbs.

Oreo truffles

Boxing
To truly make them look great get the candy papers and boxes at the candy store

Baked broccoli

From pintrest

2 lg bunches of broccoli, cut into flowerests. Toss with 5Tb olive oil, 1 1/2 tsp kosher salt 1/2tsp pepper, 4 garlic cloves pilled and slices. Roast in preheated over 450* for 20-25 min.

Toss baked broccoli with 1/3 cup Parmesan cheese and 1tlb lemon juice.

Chicken veggie soup

I always thoughts that soups were hard to make. Then one thanksgiving my MIL taught me how to make turkey soup from the carcass and leftovers. I have been making it ever since. I have since learned that there are easier waysto make soups, that are much quicker. Tonight in about a half hour I made a great chicken veggie soup.

6 chicken tenderloins (about one per person)
6-7 cups water and 6-7 bouillon cube or you can use bottled or canned chicken stock the cubes are just the cheapest
2 bags mixed frozen veggies peas, carrots, green beans,corn
5 peeled diced potatoes
1 T parsley flakes
1 T dried diced onions
Salt and pepper to taste

Bring water with bouillon and chicken(or stock) to boil, add all other ingredients
Let simmer until chicken and potatoes are done, remove chicken and cut into chunks return to soup.
Due to lack of timing I served it tonight with bread and butter, If Brian was home I would have also severed it with cheese and sour cream which he likes to add to soups.


Most of the kids said it was a make again.

Ice Cream Cake

Ice Cream Cake


Step 1: bake cake in a jelly roll pan.

step 2: Cut in thirds

Step 3: plate one third on dish.


Step 4: Layer cake with Ice cream bars, Place in freezer to harden up.



Step 5: soften half gallon of Ice cream.


Step 6:Frost cake with softened Ice cream



Step 7: place frosted cake back in freezer to set.

Step 8: Enjoy

Meat Balls for noodles

Meat Balls for noodles

1 lb ground meat( I use turkey)
1 onion chopped
3 garlic cloves crushed
1 egg ( I leave out)
1/4 c bread crumbs
3 T Ketchup
1/4 c Parsley fresh(I used less dried)
1/4 c Parmesan
1 t salt
1/4 t pepper

Mix together and form in to balls 1-1 1/2 in.
Fry in 3 T oil. Mix into sauce, serve with noodles.

Chicken toes

1 cup corn flakes

1 cup plain bread crumbs

2 tablespoons brown sugar

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground allspice

3 tablespoons vegetable oil

1 1/2 pounds chicken breast tenders, 2 packages, cut into 2-inch pieces

1/3 cup all-purpose flour

2 eggs, beaten

Directions

Preheat oven on to 375 degrees F.

In three shallow pans place

1. Corn flakes crushed,bread crumbs, brown sugar, salt, pepper and allspice.Drizzle about 3 tablespoons vegetable oil evenly over the breading, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes.

2.Flour

3.Beaten eggs

Turn the chicken in flour, eggs and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.

Sweet and Sour Chicken

Sweet and sour chicken

Ingredients
1 tablespoon cornstarch
2 teaspoons ground white pepper
1 egg white
1 1/2 pounds boneless skinless chicken breasts, sliced into thin strips
1 tablespoon canola oil
1/4 cup low sodium soy sauce
2 tablespoons tomato paste
2 teaspoons sesame oil
1 tablespoon honey
1 tablespoon crushed garlic
2 tablespoon grated ginger
1/4 cup rice wine vinegar
1 tablespoon orange marmalade( I didn't have so I added the pineapple juice)
1 (8-ounce) can sliced bamboo shoots, drained
1 (8-ounce) can crushed pineapple, drained

Directions

In a large bowl, mix the cornstarch, white pepper, and egg whites. Add the chicken and toss until well coated.

Heat a large nonstick wok until blazing hot. Coat the bottom of the pan with the canola oil. Add the chicken to the pan and move continuously to prevent chicken from sticking together. Saute for about 1 1/2 minutes. Once the chicken is cooked, remove from the wok and keep warm.

Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, ginger, vinegar, and marmalade. Lower heat and simmer for approximately 30 seconds to thicken. Add bamboo shoots and warm through.

Once sauce is thick and warm, whisk in the pineapple.

To serve, arrange chicken strips on a platter and pour the sauce over the chicken. (I mixed it all together and served)

Recipe from Food network

Moroccan Beef /turkey Meatball Tagine

Moroccan Beef /turkey Meatball Tagine
From Bon Appetit

Brian came home from the dentist last week with the magazine and ask me to try some of the meat ball recipes. We loved this one... well Brian and I did, the kids might come around next time. It is a little different.

Meatballs
1 1/2 lb ground beef (I used turkey)
1/3 c coarsely grated onions
1/3 c bread crumbs
1/4 c chopped fresh cilantro
1 egg
2 cloves garlic minced
1 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp pepper
1/2 tsp coarse kosher salt
1/4 tsp ground ginger

mix all ingredients together and form in to 1 1/2 in balls. Set aside.



Stew
1 T olive oil
3 1/2 C chopped onions
4 cloves garlic minced
2 cinnamon sticks
1 tsp turmeric
1/8 tsp saffron thread
2 c beef broth
1 14.5 oz can chopped tomatoes in juice
1/4 c golden raisins
2 c 1/2 in thick carrots sliced (cut diagonal)
1/4 c chopped fresh cilantro
1 5 oz package baby spinach leaves

Stew
In oven safe pot heat oil, Add onions, saute about 15 min. Add garlic, cinnamon turmeric and saffron stir 2 min. Add broth, tomatoes with juice and raisins. Preheat oven to 350. Bring stew to simmer. Add Carrots. Carefully submerge meatball. sprinkle 1/4 c cilantro on top. Cover, place in oven. Heat until carrots and meatballs are cooked, about 35 min. Sprinkle spinach over stew, cover and bake until spinach wilts about 5 min. Gently stir in spinach careful not to break meatballs. Remove cinnamon sticks.

Couscous

2 T olive oil
2 cloves garlic minced
1/2 tsp turmeric
1 2/3 c water
1 tsp finely grated lemon peel
1/2 tsp coarse kosher salt
1 1/2 c plain couscous
1/4 c chopped fresh cilantro
2 T fresh lemon juice

Heat oil in med sauce pan, add garlic and turmeric, stir 1 min. Add water, lemon peel, and salt.Bring to boil. Remove from heat add couscous. Let stand 5 min. Fluff with fork and mix in cilantro and and lemon juice. Season with pepper and course salt.


Serve stew over couscous.

Cumin/Lime Chicken

Cumin/Lime Chicken - BBQ Night From Melinda Mack


8 large chicken legs, including thigh and drumstick
salt and freshly cracked pepper to taste
½ cup cumin seeds (toasted) or ¾ cup ground cumin
1/3 cup olive oil
1/3 cup roughly chopped fresh oregano
¼ cup fresh lime juice (2 limes)
1 tablespoon minced garlic

1. Sprinkle the chicken legs with salt and pepper to taste, rub with the cumin, and grill over a MEDIUM-LOW fire for 12 to 15 minutes per side. Watch the chicken particularly when it is fat side down because danger of flare-ups lurks. To check for doneness: Cut inside the joint and peek to see that there is no redness next to the bone.

2. While the legs are cooking, combine the olive oil, oregano, lime juice and garlic in a small bowl and mix well. Remove the legs from the grill, drizzle the olive oil mixture over the top, and serve at once.


I used chicken tenders.

Spring Rolls

Spring Rolls

1T oil
1/4 Lb ground pork
1 T ginger
2 sm bunches green onions chopped
1 carrot grated
2 C sprouts chopped
2 T rice wine vinegar
2 T soy sauce
dash sesame oil
3/4 sm head cabbage chopped
1 can water chestnuts chopped

20 egg roll wrappers

Brown pork in oil, Add remaining ingredients, except wrappers simmer 5 min. until most liquid evaporates and veggies are tender.
Roll in wrappers. deep Fry





After trying several different recipes I found one that I like.

Chicken Rolls

Chicken Rolls

2 cans crescent rolls
2 boneless, skinless chicken breasts
8 oz. cream cheese
1/2 cup melted butter
1 1/3 cup cornflake crumbs (not frosted kind)
1 can cream chicken soup

Boil the chicken (25 mins aprox.) and tear into little pieces. Soften cream cheese and then stir together with chicken pieces. Lay crescent rolls flat and put a big spoonful of chicken/cream cheese mixture at the end of each roll and then roll up. Roll this in melted butter, then in cornflake crumbs. Lay on cookie sheet and bake at 350 for 30 minutes.

Make gravy by warming up soup with 1/2 can water, whisk while cooking. Pour over chicken before serving.


From Emmy Mom-at One Day at a Time

Ham Potato Chowder

Ham Potato Chowder
3 1/2 cups diced potatoes
2 stalks celery, diced
1 small onion, diced
3 1/4 cup water
2 Tbsp dry chicken bouillon
1/2 tsp pepper
3/4 cup diced ham
5 Tbsp butter
5 Tbsp flour
2 cups milk
1 cup grated cheddar cheese
Boil vegetables in water and bouillon till tender, about 10 minutes. Add pepper and ham. In a small saucepan, melt the butter over medium heat. Whisk in the flour. Slowly whisk in the milk and keep whisking till smooth. Cook over medium heat till bubbly, stirring constantly. Boil for at least one minute to get rid of the flour taste. Pour into the vegetable mixture and stir till smooth. Add salt to taste. Serve with cheddar cheese.

Snicker doodle Cookies

Snicker doodle Cookies (Makes 24 servings)

1 cup butter
1 1/2 cup sugar
2 large eggs
1 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
---------------
3 Tbs sugar
3 tsp cinnamon

1. Preheat oven to 350*F
2. Mix butter, 1 1/2 cups sugar, eggs and vanilla thoroughly.
3. Combine flour, cream of tartar, baking soda and salt in separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough and ungreased cookie sheet for 15 minutes in fridge.
6. Mix cinnamon and 3 Tbs of sugar.
7. Make 1" balls of dough and roll in sugar/cinnamon mixture.
8. Bake for about 10 minutes, until crackly on top. (If you take them out of the oven when they are still a little short of being done, they will be super-chewy and super-yummy!)

(I didn't chill the cookie sheet and they turned out fine.)

Pumpkin Roll

Pumpkin Roll

* 3 Eggs
* 1 cup Sugar
* 2/3 cup Pumpkin
* 1 teaspoon Lemon juice
* 3/4 cup All-purpose flour
* 1 teaspoon Baking powder
* 2 teaspoons Cinnamon
* 1 teaspoon Ginger
* 1/2 teaspoon Nutmeg
* 1/2 teaspoon Salt
* .
* Filling:
* 8 ounces Cream cheese -- softened
* 4 tablespoons Butter -- or margarine
* 1 cup Powdered sugar
* 1/2 teaspoon Vanilla

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

Brownie Pizza

Brownie Pizza

1 Brownie mix and things to make it.

Cut Parchment paper to size of stone. place mixed Brownie on it and spread. Bake 350* 15 min.

1pk cream cheese
1/4 c crushed pineapple

mix and spread on cooled brownie

Cut up Strawberries and banana arrange on brownie.

drizzle with chocolate Ice cream sauce.

Pumpkin Spice Cookies

Pumpkin spice cookies

1 spice cake mix
1 14 oz can pumpkin

How easy is that. Optional ingredients are one egg, and my kids love to add chocolate chips.

Mix ingredients together and drop dough on a cookie sheet. bake at 350 for 15-20 mins.

Bread Sticks

Bread Sticks

1 1/2c warm water
2 tsp yeast
Mix let rise for a few minutes.

Add
1 tsp salt
2 T olive oil
4 c flour

Mix divide into 16 parts roll into sticks, let rise for 10 minutes.
bake 450 for 10-15 minutes

Broccoli-Cheese Soup

Broccoli-Cheese Soup

1 1/2 lbs fresh broccoli or 2 10oz packages frozen chopped broccoli
3 T butter
1/4 c chopped onions
1 T flour
2 C chicken broth
2 C half and half
1 tsp salt
1/4 tsp nutmeg
1 C grated cheddar cheese

wash and chop broccoli, steam, until tender
Melt butter in heavy sauce pan, add onions cook until clear. Stir in flour to make roux. Slowly add broth and cream. Stir and cook until thicken over med heat. Add salt, nutmeg and broccoli. Just before serving stir in cheese.
Makes 6 servings

Chicken Enchiladas

Chicken Enchiladas

2 cans cream of chicken soup
2 cans diced chilies (next time I will only use one because Of the kids)
16 Oz sour cream
1-2 handfuls shredded cheese
4-6 boiled, diced chicken breasts

mix all ingredients together and roll in corn tortillas and place in 9x13 pan
Save a small amount of mixture and mix with a little milk to spread on top, then sprinkle with cheese.
Bake 350*until cheese is melted and hot in the middle.