Thursday, May 20, 2010

Homemade Ice Cream

As the weather is getting warmer ice cream is on the brain! Well, it is a lot during the colder months too... Anyway, we made some FABULOUS homemade ice cream last Saturday before we went to the drive-in with the kids and watched How to Train Your Dragon (which was such a cute movie) and Diary of a Wimpy Kid (which I did not like...too much potty talk!!) This recipe can be made into any kind of ice cream you feel like at the time...I had some strawberries in the frige leftover from strawberry shortcake and bananas (which is probably my favorite...just plain banana) and so we decided on strawberry banana. So yummy!

Homemade Strawberry Banana Ice Cream
(This isn't the best picture...but trust me this ice cream was HEAVEN!!)
4 eggs
2 1/2 cups sugar
2 cups (1 pint) whipping cream
1/2 teaspoon vanilla
2 cups (1 pint) half & half
4 cups milk (whole is best but I have used skim as well and it works just fine!)
2 bananas, mashed
2 cups strawberries (I just sprinkled sugar on them and let them sit until the sugar pulled out some of the juices...mine had been in the frige for a couple of days and they needed to be eaten!)

Whip the eggs then add the sugar and mix well. Slowly add the half & half and the whipping cream mixing well. Add vanilla and then pour into ice cream maker and then add the milk. Alternate your ice and rock salt around the ice cream in your mixer and then let it go. Check the ice cream about 30 minutes into it and if it's about the consistency of soft serve ice cream its time to add your "flavors", in this case the bananas and strawberries, but we have used so many different kinds here...oreos, recess', any kind of fruit...we almost did pineapple strawberry banana...that would have been good! Anyway, just use whatever you like! And then turn it back on until it stops about 15-20 more minutes!

We like to serve it in paper or plastic cups with plastic spoons and let the kids go sit outside and enjoy (at least during the warmer weather!) Go ahead and try different flavors and let me know what kinds you try and what are your favorite!  Some of our favorites are: crushed oreo's (whole package!), crushed grasshopper cookies (whole package!), & masehd bananas (2-3) can try anything you'd like!!

Tuesday, May 18, 2010

Mom's Sloppy Joes

For those of you who know my wonderful Mom knows she is a Bullseye fanatic!! She loves the stuff and uses it for most things instead of ketchup. Even on hamburgers, which I think is wierd, and I like the stuff too! When it comes to bbq sauces it's the best I've found! Anyway, here's my Mom's sloppy joe recipe...which is made with...surprise...BULLSEYE!!!:) It is the best sloppy joe recipe EVER!

Mom's Sloppy Joes
2 lbs. lean hamburger
1/4 cup flour
1/4 cup brown sugar
1 can (8oz.) tomato sauce
1 Tablespoon Whorchestershire sauce
1 large onion, chopped
1/4 cup ketchup
1 teaspoon mustard
1/2 cup BULLSEYE bbq sauce (I have used others, but trust me bullseye is the BEST!)

Cook hamburger and onion together until burger is no longer pink. Sift the flour over and then add the remaining ingredients. Heat the slop throughly and serve on buns.

I like to use deli rolls or something like that (the picture is taken with just regular old hamburger buns...which is still good too!) and then I will spread a little butter on the insides and then place under the broiler for 1-2 minutes or until a little crispy.

Place sloppy joe on bun and add a slice of cheese. I think some good old havarti cheese would be so DELICIOUS on these...something I'm going to have to try soon, but I just used plain old kraft cheese slices!

SO GOOD!! Enjoy with a salad or coleslaw!

Friday, May 14, 2010

PW's Oatmeal Crispies

I wanted to try out a new cookie recipe the other day and found these and thought I'd give them a whirl. They were so good! I cooked half of the dough as is and the other half I added some chocolate chips...just because I can...and believe it or not (and I can't believe I'm saying this) I liked them much more without the chocolate!! But go ahead and experiment yourself. I think butterscotch chips would be good in there too. I'll give that a go next time, but I just loved the nuttiness of the pecans in there. It's a perfect combo to the oatmeal. And they turn out just like a cookie should...crispy on the outside, soft and chewy on the inside!

Oatmeal Crispies
Recipe from The Pioneer Woman
1 C shortening (Crisco)
1 C packed brown sugar
1 C sugar
2 eggs
1 tsp vanilla
1 1/2 C flour
1 tsp salt
1 tsp baking soda
3 C quick oats
½ C finely chopped pecans

In a large mixing bowl, cream shortening with both sugars until well combined.

In a separate bowl, beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well.

In a separate bowl combine the flour, salt and baking soda. Mix carefully into the egg/shortening mixture until well combined. Now add the quick oats and mix well again. Finally add the finely chopped pecans and mix well to combine.

Divide the dough in half and place each half of the dough onto a sheet of waxed paper. Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds. (I just used my cookie scoop and scooped them onto the pan right then and cooked them).

When you are ready to bake them place them on a cookie sheet and bake at 350 degrees for 10 minutes until they are golden brown.

Try not to eat too many & good luck with that!:)

Wednesday, May 12, 2010


I woke up Sunday morning to a beautiful breakfast made by my sweetheart and some beautiful tulips in a vase on the table. He made biscuits and gravy with scrambled eggs (seriously...he makes the world's BEST scrambled eggs!), and bacon. It was SO good. Anyway, I wanted to show you the beautiful tulips he bought. What a sweetie!
I forgot to take a picture of breakfast, so I thought I'd blog my Mother's Day Dinner. My hunny asked me what I wanted for my Mother's Day dinner and after thinking about it for a little while I thought of these!! Tony had never made these before and so he told me I had to think of something else that he could make and I told him that I would just help him and that he and the kids could just do the dishes and that would be just fine with me!! Anyway, I haven't had or made these for probably a few years now and they are one of my favorite that I grew up with. It is a dish from South American that my Dad loved while he was serving his mission there. After my Dad & Mom were married my Mom found this recipe and it has been one of our family favorites ever since. My Dad says it's not quite the same as the authentic stuff from Uraguay, but it sure is tasty. It's a little time consuming, but pretty darn easy. You've got to try these!

(South American Dish)

2 1/4 cups flour
3 eggs
1/4 teaspoon salt
Beat eggs. Add flour and salt. Add enough milk to make a runny batter. It needs to be pretty thin. Heat skillet between medium and medium high heat. Lightly grease skillet then pour batter (about 1/4-1/2 cup) and turn skillet around to spread the batter as far our as you can thus making them thin. Brown it on both sides and then pile on a plate. It browns quickly so keep an eye on them!

1 lb. hamburger
1 onion chopped
2 cups tomatoes (I just use one can of diced tomatoes)
1 can kernal corn
1 can (4oz.) green chillies
salt & pepper to taste
Brown hamburger and onion together in a large skillet. Add the rest of the ingredients and cook for 15 minutes. Remove from the heat.

White sauce:
1 cube butter or margarine
1/2 to 3/4 cup of flour
4 cups milk
Salt & pepper to taste

Melt butter in the microwave in a large microwave safe bowl. Add the flour, starting with 1/2 cup and stir into the butter. Add more flour as needed. The mixture should be pretty thick. Then slowly add the milk a little at a time and whisk in between. When all the milk is added put it in the microwave for about 3 minutes. Whisk real good. Return to the microwave for 2 more minutes. Whisk. 2 more minutes. Whisk. Keep doing this until the mixture thickens to a gravy consistency. Sometime during this process add some salt & pepper too!:)

Pour a little bit of white sauce in the bottom of a 9 X 13 pan. Then put some of the filling inside of a crepe and roll tightly and place in the pan.
Keep doing this until the pan is full.
Pour the rest of the white sauce over the top of the filled crepes and top with cheese.
Bake at 350 degrees for about 20-30 minutes or until the cheese is melted and the sauce bubbles.

The picture just doesn't do these guys justice. They really are so good and my kids (who pick out tomatoes from everything) DEVOURED this dish. They all loved it! YUMMY!

Monday, May 10, 2010

Lemon Cheesecake Bars

You either love them or hate them. 2 of my 4 kids hated them! Which is ok, because that means more for me!:) I love lemon bars, but I've had some bad ones in the past. There's not much better if it's a good one...and I found a GOOD one!! The little layer of cheesecake makes a difference. This is a perfect spring time treat too!

Lemon Cheesecake Bars
Recipe from Your Homebased Mom
3/4 cup butter, chilled (I used margarine)
2 cups flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
8 oz. cream cheese, softened
1/2 cup sugar
1 egg
2 Tablespoons milk
1 Tablespoon lemon juice
1/2 teaspoon vanilla
Lemon Layer:
4 large eggs
1 1/2 cup sugar
3/4 cup lemon juice
1/3 cup flour

Crust: Preheat oven to 325 degrees. Cut butter into pieces. In a food processor (or blender on low, or just use a pasty cutter which is what I did), process all ingredients until mixture becomes tiny and fine pieces. Sprinkle mixture into a 9 X 13 baking pan and press evenly into the bottom of the pan. Bake for 12 minutes and remove from the oven.

Cheesecake: In a medium bowl, blend cream cheese until smooth. Add sugar and mix well. Cream together the rest of the ingredients until smooth. Pour cheesecake evenly over hot crust. Bake for 15 minutes. Remove form oven and reduce oven temperature to 300.

Lemon Layer: In a bowl whisk together eggs and sugar until combined well. Stir in lemon juice and flour. (I used 4 lemons for this recipe and came up about 1/8 a cup short of juice so I just used water to make up for what I lacked and it came out just fine). Pour over semi-baked cheesecake. Bake at 300 degrees for 25-30 minutes. Remove from oven and sprinkle powdered sugar over top if desired.

Cool for an hour and then refrigerate. Can be served warm but it is WAY better after it has been chilled. (about 30 minutes in the frige). Makes 24 bars.

Saturday, May 8, 2010

BLT's made with homemade white bread!

To me there is nothing better than a BLT on homemade bread with crispy crunchy bacon and lettuce and garden fresh tomatoes!! We had just that last night (all except the garden fresh tomatoes...hopefully we'll get some this year!! I must have planted 10-15 tomato plants last year and we did not even get to eat one ripe tomato. But I'm optimistic for this year!) Anyway, back to the BLT...everyone knows how to put together a BLT, so I'm going to post my bread recipe that I used for it. I love this bread because you can have it fresh from the oven in about an hour and 15 minutes!! Gotta love that!! So anyway, here's the recipe!

Quick and Easy White Bread
2 Tablespoons yeast
1/2 cup warm water
2 cups HOT water
3 Tablespoons sugar
1 Tablespoon salt
5 Tablespoons oil
6 cups flour, divided

Put the yeast in the 1/2 cup of warm water and let sit. Mix together the Hot water, sugar, salt, oil and 3 cups of the flour in a mixer (kitchen aide or bosch or whatever you have). Mix with whips until dough is smooth. Pour in the yeast and rest of the flour and trade in your dough arm in your mixer. Turn mixer on and add more flour if needed (the dough should "clean" your bowl) and let it knead the dough for about 10 minutes.

Meanwhile, grease 2 bread pans (I just spray mine!). When the dough is finished kneading separate it into 2 loaves and work it into a loaf. I've seen people roll their dough out and then roll it and pinch the's supposed to make it so there are no air pockets, but I just work mine with my hands and I've never had a problem with air pockets so whichever you perfer I guess!:) Place each loaf in a pan and cover with a dish towel and let raise for 30 minutes.

Preheat the oven to 350 degrees. Place loaves in oven and cook for about 35-40 minutes or until the tops are golden brown. Remove from the oven and butter the top while still warm. You can now take them out of the pans and eat. They are a little hard to cut when it is so warm, but so yummy.

For the BLT's I cut them after they had been sitting out for about 10 minutes and they were still pretty hot inside, but we toasted them which helped them hold together better for the sandwhich. So, toast your bread, spread Miracle whip (not mayo!!!!) place bacon, lettuce, and tomato...and cheese if you're that kind of person (I AM!) and then top with your other slice of bread. My kids and hubby also like mustard on theirs but I just like to use Miracle whip on both sides, so just do it how you like it and then ENJOY!

Friday, May 7, 2010

Hawaiian Cake (Vana's Cake)

This is one of my absolute favorite cakes...especially during spring and summer because it is so light and full of tropical flavors! I got the recipe from my Mom who in turn got it from a friend in my home town named Vana...thus we've always called it Vana's cake. It can also be made low-fat, low calorie which I also like!! Instructions will be posted at the end!

Hawaiian Cake

1 White cake mix
1 large instant vanilla pudding
2 cups milk
8 oz. cream cheese, softened
12 oz. cool whip
1 can (20 oz.) crushed pineapple
Coconut (optional)
Pecans or walnuts (optional)

1. Mix together a white cake mix as on the box. Spray a large cookie sheet with Pam (or other brand) and pour cake mix into pan. Bake in the over at 350 degrees for about 25 minutes. Allow cake to cool completely.

2. Mix together the vanilla pudding mix with the milk. Soften the cream cheese and then mix pudding and cream cheese together until smooth. Pour onto the cake and put in the refigerator.

3. Mix cool whip with crushed pineapple, drained. (AGAIN...I can't find cool whip in the 12oz. size anymore so just use 1 1/2 of the 8oz. size or 3/4 of the 16oz. size!) Spread on top of the pudding layer. Top with coconut and pecans or walnuts. Refigerate for an hour or so and then dig in!


OH...and I almost make it low-fat, low calorie here's what you do! When making the cake make sure to use the egg white only recipe. Use sugar free vanilla pudding, low-fat cream cheese, and light cool whip. It's as easy as that and is still just as good!

Thursday, May 6, 2010

PW's Chocolate Sheet Cake

I just LOVE this recipe!! It reminds me of my Mom's chocolate fudge ice cream topping that is to DIE for, but in cake form!:) And this recipe is super easy and pretty quick. You can be done with the cake and eating it withing 40 minutes because you don't have to wait for the cake to cool to frost it, but just pour the frosting right on the warm cake and eat it warm!! How handy is that when you NEED some chocolate! So go and make some cake!:)

Pioneer Woman's Chocolate Sheet Cake

2 cups flour
2 cups sugar
1/4 teaspoon salt
4 Tablespoons (heaping) Cocoa
2 sticks butter
1 cup boiling water
1/2 cups buttermilk
2 whole beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

1/2 cups finely chopped pecans
1 3/4 sticks butter
4 Tablespoons (heaping) cocoa
6 Tablespoons milk
1 teaspoon vanilla
1 pound (minus 1/2 cup) powdered sugar (I figured this out and that equals 1 1/2 cups of powdered isn't that so much easier!:))

In a mixing bowl, combine flour, sugar and salt.

In a saucepan, melt butter. Add the cocoa and stir together. Add the boiling water, allow mixture to boil for 30 seconds, then turn off the heat. Pour over the flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350 degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. EAT...the cake is so good warm!!

Wednesday, May 5, 2010

Jello fluff

This is one of my families favorite recipes. It really is kid and adult friendly and there are so many ways to make it!

Jello fluff
1 carton (16 oz.) whipped topping
1 pint cottage cheese
1 small package lime jello
1 can crushed pineapple, drained

Mix all ingredients together well and refigerate for about 30 minutes before serving.

You can mix and match any fruit and jello that you like. We've done strawberry jello with fresh sliced strawberries, strawberry jello with crushed pineapple, raspberry jello with raspberries, raspberry jello with triple berries (blueberries, raspberries and blackberries). Try whatever tickles your fancy!:) This one is strawberry jello with strawberries.
Also, if you are trying to watch your figure this can easily be made light and honestly I can't tell a difference so that's the way we always do it! You just use light whipped topping, fat free cottage cheese and sugar-free jello! Easy as that!! Enjoy!

Enchilada Casserole

I found these yesterday on Your Homebased Mom blog and thought I'd try them out. They were really yummy and it took the messiness out of traditional enchiladas. Ours turned out pretty spicy. The kids ate them, but also drank a lot of milk!! (me too!:)) Probabaly because I used medium enchilada sauce, so if you don't like it spicy find a mild sauce!

Enchilada Casserole

2 lbs ground beef (I used 1 lb beef and 1 lb ground turkey...cause that's what I had!)
1 large onion, chopped
1 clove garlic, chopped
1 tsp. Chili powder
2 medium cans of enchilada sauce (I just used one large one, mine was 28oz.)
1 large can stewed tomatoes (I used diced tomatoes)
2 small cans sliced olives (I used 1 regular sized can and just sliced them myself with my nifty egg slicer...LOVE IT!)
2 dozen corn tortillas
1 lb. grated cheddar cheese

Fry meat, onion, and garlic. Drain off fat. Season with salt and pepper. Add everything but the olives, cheese, and tortillas. Cook for 20 minutes and then mix in the olives. Put in a 9 x 13 baking dish in layers. First layer half the tortillas, cover with sauce, layer of cheese. Repeat ending with cheese on top.

Bake at 350 for 30-35 minutes!

This dish goes really well with SPANISH RICE & JELL-O FLUFF!

Monday, May 3, 2010

No-bake Cheesecake

This is a really light and fluffy no-bake cheesecake recipe. It make sa large sheet cake of cheesecake so it's good for a crowd and is really yummy. Just top with whatever fruit you like or eat it plain!

No-bake cheesecake

3 pkgs. graham crackers
2 cubes butter or margarine, melted

Mix crackers and butter and press onto the bottom of a large cookie sheet. I like a nice thick crust on mine and this recipe makes a pretty thin crust, so if you like it thicker like I do you could either add another 1 1/2 packages of graham cracker and 1 cube melted butter or just double it to 6 packages crackers and 4 cubes of butter! Wow...that's A LOT of butter!:)

3 packages (8oz.) cream cheese, softened
2 cups sugar

Cream together the cream cheese and sugar until smooth.

Add and mix just until combined 2 large (12oz.) cartons of cool whip (I couldn't find 12oz. cartons at walmart...just 8 and 16oz. sizes, so for those who are a little slow when it comes to math:) that is either 3-8oz. size or 1-16oz. size plus 1-8oz. size cool whip...the 2nd option seems to be a little cheaper if you're counting pennies unless you find the 8oz. size on sale:)).

Spread the cream cheese mixture over the graham cracker crust and refrigerate for an hour before serving. Top with fruit of your choice.
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