Homemade Chocolate Ice Cream
  • 3/4 cup sugar
  • 1 cup milk
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 3 egg yolk, lightly beaten
  • 2 ounces semisweet chocolate, chopped
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
  • When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.
Chicken Stuffed Bread Stick
Bread Stick Dough:
1 1/2 cup Warm Water
1 Tbs Yeast
1 Tbs Sugar
1 tsp Salt
4 cup Flour
Grease sheet and roll out on rectangle sheet

Cook 3 Chicken Breasts
Cut into bite sized pieces
Cook Broccoli about 1/2 bag frozen
Mix chicken and broccoli together with one can of cream of chicken soup
Spread in the middle of dough rectangle
Cover filling with 1 1/2 cups of grated cheese
Cut both sides of dough in one inch strips staying connected to the middle
Criss-cross strips of cut dough across filling
Top with cheese, garlic salt and italian seasoning
Cook at 400 for 15 min

Apple Chips

  • 2 large apples, cored (I used Red Delicious)
  • 2 T. sugar (optional)
  • 1 t. cinnamon
  • canola oil spray

Preheat oven to 200 degrees.
Thinly slice apples crosswise about 1/8-inch (2 mm) thick with a mandoline or sharp knife.  Arrange apple slices in a single layer on two parchment-lined rimmed baking sheets, and spray with canola oil cooking spray.
If using sugar, combine in a small bowl with cinnamon.  Put mixture into a sieve and sprinkle evenly over apple slices.
Bake in the top and bottom third of the oven until apples are dry and crisp, about 2 hours (mine took a little longer than that to get crisp, but I didn't use sugar).  Remove from oven and let ‘chips’ cool completely before transferring to a sealed container for up to 3 days.  Makes about 2 cups of apple chips.

Individual Apple Pies with Cream Cheese Topping
June 22, 2011

So good I got a request for more and soon! 

Muddy Buddies
June 18, 2011
This was my first time making these. It should be my last because they are so deliciously addicting! 
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar 

1) Into large bowl, measure cereal; set aside. 
2) In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. 
3) Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.


Home Made Oreo's
June 13, 2011
1 1/4 cups all-purpose flour 
3/4 cup Dutch-process cocoa powder 
1 teaspoon baking soda 
1/4 teaspoon baking powder 
1 1/2 cups sugar, plus more for flattening cookies 
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 
1 large egg, room temperature  

Preheat oven to 375 degrees. Into a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt; set aside. 
In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter until light and fluffy, about 2 minutes. Add egg; beat to combine. With mixer on low speed, gradually add the flour mixture; continue beating until dough is well combined. 
Using a 1 1/4-inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. Dip bottom of a glass in sugar; press to flatten cookies to about 1/8 inch thick. (You may need to carefully remove dough from glass with a thin metal spatula.) 
Transfer to oven, and bake until cookies are firm, about 10 to 12 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire racks to cool completely. 
Place cream filling in a pastry bag fitted with a coupler, and pipe about 1 tablespoon filling onto the flat side of half the cookies. Place remaining cookies on top, and gently press on each to squeeze filling to edges.  

Cream Filling:   
1/2 cup (1 stick) unsalted butter, room temperature  
1/2 cup solid vegetable shortening  
3 1/2 cups confectioners' sugar  
1 tablespoon pure vanilla extract   
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.

Deep Fried Corn on the Cob
June 8, 2011

I cooked the corn for about 5 min until it turned a golden brown color. I just watched it and cooked it until it looked good. It gives it a nice texture and it falls off the cob a lot easier than when you boil it.

Home Made Trail Mix
Raw Peanuts roasted in the oven 20 min at 350 3 cups
Raisins 1 1/2 cups
Dark chocolate chips 1/2 cup

Cinnamon Roll Waffles 
May 28, 2011

1 3/4 cups all-purpose flour
2 Tablespoons granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract

1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract

1. Prepare waffles: In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside.
2. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy.
3. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done- follow your waffle iron’s instructions. Use a fork to remove finished waffles. Repeat with remaining batter. Keep waffles warm until ready to serve (a 200 degree oven is perfect).
4. Prepare cinnamon topping: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
5. Prepare cream cheese topping: In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract.
6. When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you’d like. Serve immediately.
Yield: About 12 (4-inch) waffles

May 25, 2011

2 1/8 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup butter, diced
1/2 cup water
1 1/4 pounds rump roast, cubed
1 onion, chopped
2 potatoes, peeled and diced
2 small carrots
salt and pepper to taste
2 tablespoons milk
  1. In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
  2. Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
  3. Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
  4. Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.  
Blue Berry Danish Delight
May 24, 2011

2 1/2 cups all-purpose flour
1 tablespoon sugar
1 (.25 ounce) package active dry yeast
3/4 teaspoon salt
1 cup warm water (120 to 130 degrees F)
1 tablespoon shortening
1 cup cold butter (no substitutes), cubed
1 egg, beaten
n a mixing bowl, combine 1 cup flour, sugar, yeast and salt. 
Add warm water and shortening. Beat on medium speed for 2 minutes. 
Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. 
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. 
Punch dough down. Cover and refrigerate for 2 hours. 
Turn dough onto a floured surface; roll into a 15-in. x 10-in rectangle. 
In a small mixing bowl, beat cold butter until softened but still cold. 
Spread dough with a fourth of the butter. Fold dough into thirds, starting with a short side. 
Turn dough a quarter turn. Repeat rolling, buttering and folding three times. Wrap in plastic wrap. Refrigerate overnight. (Or 2 hours, what ever fits into your day best)

(Instead of mixing my butter I just used a cheese cutter to make thin slices and placed them evenly on each layer) It takes a while but it is so worth it. I just did it between church and getting ready for the day.

From Croissant to Danish:
4 ounces Cream Cheese
2 tbs Sugar
1 Egg
1/2 tsp Lemon Zest
1 tsp Lemon Juice
1/2 tsp Vanilla Extract
Blue Berries 
1 tsp Honey
1/2 tsp Water
Powdered Sugar (optional)
(I recommend doubling if you use the croissant recipe above)

Preheat oven to 375. In mixer beat cream cheese and sugar until smooth. Add egg, grated lemon peel, lemon juice and vanilla; beat until well blended. 
Cut dough into squares.
Spread cream cheese diagonally across squares. 
 Place desired amount of frozen, fresh, or dried blue berries on cream cheese spread.
Pick up the two opposite corners of square and overlap to farm each danish. 

 In small bowl mix honey and water. Brush over the top of each pastry. 
Bake one cookie sheet 15 min or until golden brown. 
Remove from oven and place on cooling rack about 15 min.
Sift confectioners sugar over the top.

Eat and enjoy. Seriously my favorite thing to make and eat at the moment.